reminder – reduce water content from 420g to 150g. Too watery otherwise particularly if noodles are precooked .
This recipe (see link above ) for Singapore noodles from Quirky Cooking is super, super tasty . Love this dish , curry flavour with coriander and lime yum ! Makes a full thermoserver and is one of those dishes that always tastes better the next day so great to have in fridge for snacks . We topped with fresh coriander , chilli sauce and lime . Fantastic food for winter chills . Miss 16 will take to school for lunch .
We use thermomix for first half of the recipe from sautéing the onion garlic carrot and chicken . Then used the pan to stir fry all together with noodles and chinese cabbage because we upped the cabbage content slightly to over what would fit in the tmx. Reduced water content because we used rice noodles instead of vermicelli bean thread noodles. And precooked the rice noodles for a few minutes in boiling water . Easily one of my favourite all in one meals .
Technically not fried rice, but it’s healthy steamed rice with vegetables chicken and bacon from Quirky cooking online recipes . Really efficient recipe , love how the rice cooks in the basket while the vegetables and chicken cook in the varoma dish and tray above. Makes a huge amount because we loaded the varoma quite full with vegetables , just need to make sure there is holes available for steam to get to the varoma tray as well .
From Chelsea Winters Everyday delicious cookbook, “soul chicken and vegetable soup”
Converted for Thermomix
2 carrots , 1 onion, 2 celery sticks chopped 4-5 sec in Thermomix speed 4 until chunky. Added 1.5 ltrs of water , 3 TB of tmx vegetable stock, 8 peppercorns and 1 bayleaf . Placed whole chicken in varoma over tm bowl and cooked 1 hr , varoma temp, reverse speed stir.
Strain stock from tmx bowl, discard cooked vegetables and add the strained stock back to TM bowl. Shred cooked chicken and add back to tm bowl with 1 carrot, corn kernels, cauliflower ( used lettuce today) and 2 celery sticks chopped. Cook 15 mins, 100C, reverse speed stir.
Salt and pepper to taste. ( can add cooked pasta to soup ) Comforting goodness in a bowl.
Always looking for an new easy curry to try. The title of this recipe for quick chicken curry from the recipe community sold it right away. Anything that says “quick” in the title is appealing and it has 15 glowing comments next to a five star rating.
Stock up on the dried herbs now, it is a winner and my Malaysian ‘curry connoisseur’ friend taste tested it and gave it the thumbs up which says a lot. It’s a nice change from Thai curry and butter chicken and had a good heat . Should’ve noted one of the comments was to halve the chilli powder, Miss 9 was hissing and running for water furiously but still ate it. Leave out chilli powder to make it kid friendly.
Added salt and some brown sugar to taste, even leaving out the fresh coriander by accident didn’t make a difference. We used 3 tsp of curry powder instead of curry leaves as one member suggested and only used cumin powder because we didn’t have cumin seeds. It’s a delicious easy curry. And will be added to the regulars in the kitchen menu.
Used Thermomix to steam green beans. Added 500g boiling water to tm bowl and added beans to varoma dish, steamed for 6-10 mins, varoma temp, speed 3 until just cooked, rinsed beans in cold water immediately to stop the cooking.
Assembled salad vegetables, cos lettuce, bell peppers, and beans with grilled chicken and topped with mustard balsamic dressing ( a link above ) made from the basic cookbook. Topped salad with roasted pistachios. Delicious crunchy refreshing salad, perfect food for the hot muggy summer weather.
Nb halved the balsamic dressing ingredients so we wouldn’t have too much leftover dressing but it can easily be stored in the fridge for later use.
Another easy tasty meal, this is Louise Fulton Keats “Bang bang chicken” Recipe from her Something for Everyone cookbook. Steamed chicken in Varoma 20 mins, Varoma temp, speed 2. Made sauce by blitzing tahini, peanut butter, soy sauce, sherry vinegar, ginger and sesame oil and water to thin. Used water from steaming chicken in bowl to soften the noodles for a couple minutes. Assembled noodles, chicken, vegetables in serving dish, topped with the yummy sauce and chopped coriander.
1-1 1/2 teaspoons chilli oil ( could use chilli sauce)
60ml (1/4 cup) warm water
Why is it called bang bang chicken? Ex cookipedia
…”If you’re wondering, bang!, bang! is the noise of the wooden mallet made by the street vendors in chinese markets, traditionally used to flatten cooked chicken to make it easier to shred for this dish”…
This is a firm family favourite Thermomix recipe, the one to drag out when haven’t any energy to cook. It’s easier than butter chicken because it requires fewer spices and is a fifteen minute meal from start to finish. It’s gobbled up by all and the sauce is great over rice, vegetables or noodles. Kids love this one, just like the comments state. The sauce ingredients are peanut butter, honey, mustard and curry powder. Increased the chicken content to 500 g breast and 400 g thigh meat so it lasts for afternoon tea and dinner. And it still works if you’re running low on peanut butter, honey or mustard. I only used 80g peanut butter, 50g honey and 30g mustard this time and it’s still delicious. The combination of nuttiness and sweetness and mustard is great. It’s plain simple awesome family food.