Category Archives: Thermomix Is Fun

Thermomix Fresh Pasta Dough

Thermomix Fresh Pasta Dough Image

Noodles From Thermomix Fresh Pasta Dough

Thermomix is a great tool for making your own pasta dough as I discovered recently. Thermomix Pasta Dough is easy and straightforward to make and you practically need only 2 ingredients — flour and eggs.

I’ve been eating lots of pasta dishes, but never made any type of noodles from scratch myself and now, having this great kitchen machine on the table, I wanted to try preparing it. When you buy and cook pasta, you may not always realise how it’s manufactured and it may remain a kind of mystery because you simply do not seek for any information on pasta-making. And then, after having prepared fresh home-made noodles yourself, you understand how easy and simple it actually is (especially with Thermomix).

Thermomix Fresh Pasta Dough

Thermomix Pasta Dough Ingredients:

  • 4 Eggs
  • 400-420 grams Plain Flour
  • ½ tsp Salt

The principle for pasta dough is to have a ratio of 100 grams flour per 1 egg. I added a little bit more flour as you can see in the recipe. And, using the salt in the dough is not necessary, but I wished to add some taste to the noodles.

Thermomix Pasta Dough Method:

Step Thermomix Settings Instructions
1 Speed 4, 10 Seconds, MC Place the eggs in the TM 31 bowl and mix.
2 Kneading Function, 3 Minutes Add flour ( and salt if you decided to use it) and knead per settings.

Thermomix Fresh Pasta Dough In TM 31 Bowl Image

Thermomix Fresh Pasta Dough Looking Like Breadcumbs In TM 31 Bowl

The pasta dough will look like breadcrumbs after mixing — you need to remove the dough from the bowl and knead for a minute or two until solid mixture has formed. Let it rest for 30 minutes minimum before making pasta.

I’m using pasta-machine for making noodles which is easy and convenient. The other solution is to roll out the pasta dough on the flat surface until its thinness is approximately 1 mm and then to cut it accordingly (flat or thin noodles).

For boiling, you should add some Olive Oil in the water (10 grams oil per 800 grams water). You don’t have to use at once all the pasta dough you prepared — it can be kept in the refrigerator for few days.

Now, how did the Thermomix Fresh Pasta taste? It was great! The noodles felt delicate and fresh with the Simple Bolognese Sauce I made (the recipe can be found below) — an enjoyable experience.

I guess it means that I will be buying less continental type of noodles from now on, because home-made Thermomix Pasta tastes better than the commercial products I’ve tried. Also, I will look into making the lasagne sheets from scratch after having experienced the “taste of pasta dough making”.

I had my Thermomix Fresh Pasta with the Simple Bolognese Sauce I made with TM 31 and it requires more time to prepare than mixing the pasta dough, but it’s still easy in Thermomix. The recipe for Thermomix Simple Bolognese Sauce is here:

Thermomix Simple Bolognese Sauce

Thermomix Simple Bolognese Sauce Ingredients:

  • 250-270 grams Beef Mince (Lamb, Chicken or Pork can be used too)
  • ½ Onion
  • 1 clove Garlic
  • 25 grams Butter (1 tbsp)
  • 2-3 tbsp Tomato Paste
  • 400-gram-can Diced Tomatoes (they have to be finely chopped)
  • ½ tsp Sugar
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tsp Oregano
  • ½ tsp Basil
  • ½ tsp Thyme
  • 125 grams Water

The amount of the ingredients (I used in my recipe) can be doubled and Thermomix has enough space to handle it — the recipe above is sufficient for 3-4 portions.

Thermomix Simple Bolognese Sauce Method:

Step Thermomix Settings Instructions
1 5 Seconds, Speed 0-6, MC Place the Onion and Garlic in the TM 31 bowl and chop increasing the speed gradually.
2 3 Minutes, Varoma, Speed 1, MC, Reverse Function Add Butter and sauté the contents.
3 10 Minutes, Varoma, Speed 1, MC, Reverse Function Add Beef Mince and cook per instructions.
4 10 Minutes, Varoma, Speed 2, MC, Reverse Function Place the rest of the ingredients in the bowl and continue with the cooking.

This is a simple Bolognese sauce recipe, and other ingredients like Mushrooms or Paprika (or anything similar that you find suitable) can be added according to taste (in Step 4).

Thermomix Fresh Pasta Bolognese With The Sauce Being Too Grainy Image

Thermomix Fresh Pasta Bolognese With The Sauce Being Too Grainy, Sprinkled With Parmesan And Parsley

I made few mistakes when preparing the sauce — didn’t use the Reverse Function — and the outcome can be seen on the picture I have added. You will notice that the texture of the dish was not right — the sauce was too grainy, and should have had bigger lumps of beef mince in it. The reverse function would have prevented cutting performed by the blades.

The Bolognese Sauce still tasted nice despite the graininess and was pleasant to eat with the fresh noodles I had prepared. I would have wanted to eat some more sauce (with the noodles) on the next day, but it was already finished (I had cooked too little of it) by then — that’s why I mentioned above making a double amount of this dish.

Thermomix Fresh Pasta and Bolognese will be another set of dishes I will continue making with my machine. I enjoyed the outcome (Pasta Bolognese) which is healthier also than to buy the ready-made ingredients from the shops. Also, I’m confident that the children will like this dish!

Thermomix Pizza Dough

The Pizza Made With The Help Of Thermomix Image

The Pizza Made With The Help Of Thermomix

For a while, I have had a pizza-making in mind and with the help of my TM 31 I made my first successful pizza yesterday, and I’m excited when writing about my experience.

Because I don’t find it reasonable to cut the pizza-toppings in the Thermomix bowl (because it seems simpler to do it with your knife and cutting board and it doesn’t require a lot of chopping), therefore TM 31 was used only for preparing the pizza-base.

I’ve never baked pizza before, although I enjoy eating a tasty one very much. Also, I didn’t have many expectations when preparing the dish because a few days earlier I had made a pizza with the gluten-free flour (actually, that was my first pizza) — and although it had tasted pleasant, I didn’t know what to expect exactly from the pizza made with standard baking flour (I anticipated it to taste better though).

The Thermomix Pizza Dough


  • 300 grams High Protein Flour
  • 1 tsp Dry Yeast Powder
  • 180 grams Water
  • 1½ tsp Salt
  • 1 tbsp Olive Oil

You will need to have extra flour for kneading.

Thermomix Pizza Dough Method

Step Thermomix Settings Instructions
1 Speed 2, 30 Seconds, 37 degrees, MC Place the water and Dry Yeast Powder in the TM 31 bowl and mix per settings.
2 Kneading Function, 3 Minutes Place the High Protein Flour, Olive Oil and Salt in the TM 31 bowl and knead.

Remove the dough from the TM 31 bowl and let it rise for 1 hour by covering it with the damp cloth or lightly oiled cling-wrap or simply close the bowl (where you place the dough in) with a plate. The prepared amount of dough is sufficient for two 26-cm-pizzas.

The method for making a pizza dough in Thermomix is very easy and simple as you can see in the method above — I used the same technique as for making the Thermomix Wholemeal Bread and Thermomix Buns, only the ingredients or the amount of them is different.

Making the dough concluded the Thermomix-part in my pizza-adventure — the rest was done with using the knife, chopping board, kitchen-scale, dough-roller and oven.

I had decided to make two pizzas — Meat-Lover’s and Hawaiian — and the recipes of these pizzas are here:

Meat Lover’s Pizza With The Help Of Thermomix


  • 100 grams Pizza Sauce
  • 50 grams Sliced Ham — roughly chopped
  • 50 grams Pepperoni — thinly sliced
  • 50 grams Sliced Salami — roughly chopped
  • ½ Paprika — deseeded and thinly sliced
  • 50 grams Mushrooms — thinly sliced
  • 100 grams grated Cheddar Cheese
  • ½ tsp Mixed Herbs

Method For Making Meat Lover’s Pizza

  • Roll out the half of the previously prepared pizza dough on a surface dusted with flour until its diameter is around 26 cm.
  • Spread the Pizza Sauce evenly on the base (almost to the edges).
  • Scatter the prepared ingredients evenly on the sauce — meat first, followed by the paprika and mushrooms.
  • Sprinkle the cheddar on the topping, finish with the mixed herbs.
  • Place the pizza in the pre-heated oven and bake for 10-15 minutes at 220 degrees Celsius.
  • Remove the pizza from the oven and serve while still warm.

Hawaiian Pizza With The Help Of Thermomix


  • 100 grams Pizza Sauce
  • 50 grams Fresh Pineapple — finely chopped
  • 100 grams Sliced Ham — roughly chopped
  • 65 grams grated Mozarella
  • 50 grams grated Cheddar

Method For Making Hawaiian Pizza

  • Roll out the half of the previously prepared pizza dough on a surface dusted with flour until its diameter is around 26 cm.
  • Spread the Pizza Sauce evenly on the base (almost to the edges).
  • Scatter the prepared ingredients evenly on the sauce.
  • Sprinkle the mozarella and cheddar on the topping.
  • Place the pizza in the pre-heated oven and bake for 10-12 minutes at 220 degrees Celsius.
  • Remove the pizza from the oven and serve while still warm.

The toppings for the pizzas could be chopped in Thermomix bowl, but I think it would be a bit of a hassle because some of the ingredients have to be chopped into different size than others or just to be sliced (which cannot be done in TM 31 anyway). The best way for cutting would be using the old familiar chopping board and knife — and they are easier to clean too!

The Results And Thoughts On Making Pizza With The Help Of Thermomix

I have to say that I really liked the taste of these pizzas and I enjoyed eating them. I advise anyone to try and make pizza with the help of Thermomix — it is easy. Probably, I wouldn’t have cooked pizza at all without the help of TM 31, because preparing the base manually requires a substantial physical input.

I mentioned above that I had made previously a pizza with the gluten-free flour — I did it because of the guest, who doesn’t consume the flour with gluten usually, and I had planned making pizza for the visitors already. Now, I can say that the pizza made with the baking flour tastes very much better than the one made with the gluten-free flour, although the latter tasted pleasant too — the difference comes from the base. I wasn’t familiar with cooking using gluten-free flour before, but I know by now that the dough made with it, doesn’t rise properly — therefore that pizza base was a bit hard compared to the standard pizza crust. I have included some pictures to give an illustrative comparison of the two different flour used for baking pizza.

The following set of photos shows the difference between the pizzas made with gluten-free and baking flour. Note, that the end-result doesn’t look different at all, but the pizza made with regular baking flour tastes better!

As you can see that there’s no photo about the risen gluten-free dough — it simply didn’t rise. The dough made with regular baking flour was softer and stickier, the gluten-free dough being quite stiff at the same time. Also, Thermomix kneaded the regular-flour-dough better than the other type, which got partially stuck on the wall of TM 31 bowl — so, that I had to remove it with the spatula. The dough made with baking flour was much nicer to roll out too!

The next set of pictures is from making the pizza I’m writing about in this blog-post (the real one):

It was fun to roll out that pizza base — the dough felt close to perfection.

Returning to the pizza made with baking flour, it was actually really tasty (when eating it still-oven-warm). Someone, who also took part of the pizza-meal, commented it being as nice (or even better) than any professionally made pizza that person had ever eaten. I understand, that the tastes and preferences may differ, but I’m certain the pizzas above are worth cooking, and it’s easy!

Thermomix Hawaiian Pizza Cooked Image

Thermomix Hawaiian Pizza Cooked

Finally, I would like to add the picture of the Hawaiian Pizza I baked yesterday — I enjoyed eating as well. I will regularly cook pizza from now onwards, and different types of it!

Also, when doing the calculations and comparing the prices of similar pizzas you can buy from the pizza-shop, you will see how much cheaper it is to make at home — additional savings that come with the purchase of Thermomix.

Home made pizza is also a great way to entertain the guests at your garden-party, pool-party, birthday or at any type of gathering — at most cases your visitors will enjoy it!

Thermomix Pizza Making Tips:

  • I used an High Protein Wheat Flour, but Plain Wheat Flour suits for pizza-making also.
  • I used Leggo’s Pizza Sauce, simply because it was on the sale. Any pizza sauce can be used. Please, let me know what is the best pizza-sauce in your opinion. Also, I’m planning to make my own pizza-sauce with the Thermomix in the future.
  • The amount of ingredients used in the topping is adjustable according to taste — you can use more ham or cheese for example.
  • I used a pizza-stone for baking, but any baking tray is suitable — you can place the pizza-base on it with the help of dough-roller (by wrapping/rolling the base gently around it).

It is the longest post I’ve written on Molly’s Blog by date and I do hope it’s useful and enjoyable to read and to do. Thank you!

Thermomix Whipped Cream

Thermomix Whipped Cream With Strawberries image

Thermomix Whipped Cream With Strawberries

Thermomix Whipped Cream is a quick solution to have a tasty afternoon dessert. It only takes around 1 minute (sometimes 2 depending on the amount of cream) in TM 31 to get the cream whipped — and it’s ready to complement any type of fruits.

I wished to try a whipping cream with strawberries, but I hadn’t whipped cream in Thermomix before. So, I did some online search and found that it’s straightforward and fast with TM 31 (includes only 1 step). Here’s the solution:


  • 250 ml Whipping Cream
  • 25 grams (or 1 and half tablespoons) Caster Sugar

Method For Thermomix Whipping Cream:

Step Thermomix Settings Instructions
1 Speed 3, 1 Minute Place the ingredients in the TM 31 bowl and mix per settings.

The method above shows how I made my whipping cream, but there are some hints I would like to point out (Three of them I read on several websites):

  • You should observe the cream in the bowl — if it’s not thick enough, then mix it a little longer, but not for too long, because it may turn into butter.
  • Never exceed Speed 3 when whipping a cream in Thermomix.
  • The cream should be refrigerator-cold before whipping. Someone even suggested to cool the TM 31 bowl down in the fridge before whipping, but I didn’t do that and the cream turned out well.
  • The amount of sugar is adjustable according to taste — you can make the whipping cream without it or with the larger amount than I did.
  • Thermomix enables you to make a bigger amount of whipping cream than I did — 2 serves. Tm 31 will comfortably handle 500 ml whipping cream — it may require a longer mixing, adjust it according to your observations.

The Thermomix Whipping Cream turned out well and I certainly will make it again. It wasn’t overly sweet with the amount of sugar I used and the thickness was right for me. I had it with strawberries as it can be seen on the photo above and I enjoyed my afternoon dessert!

Thermomix Banana Cake

Thermomix Banana Cake Slice imageI had a couple of over-ripe bananas in the kitchen and I decided to bake a banana cake with the help of Thermomix. There are numerous Banana Cake Recipes around and the one I used is based on a traditional banana cake recipe from a Malaysian cookbook, with the few modifications I made (by getting some help from a Malaysian Thermomix community banana cake recipe).

When making a cake, I realised again how easy it is to mix a dough in TM 31. I have prepared a banana cake with the mixer before and it was more labourous way of doing it — therefore I had a pleasant surprise of the ease of Thermomix use when making a banana cake.


  • 120 grams Butter
  • 120 grams Brown Sugar
  • 1 tbsp Malt Extract
  • 3 Eggs
  • 3 large mashed Bananas (preferrably over-ripe)
  • 240 grams Self Raising Flour
  • 1 tsp Bicarbonate Soda
  • 4 tbsp Milk
  • Pinch of Salt
  • 2 drops Banana Essence
  • 60 grams Walnuts

The banana cake I made with Thermomix is based on the ingredients above, but I should mention that I had only 3 and half over-ripe small bananas to use and I think that the end result would have been even better if I had had 5 or 6 small fruits for the dough (as per recipe above).

Method For Thermomix Banana Cake:

Step Thermomix Settings Instructions
1 MC, Speed 5, 2 seconds Place the walnuts in the TM 31 bowl and chop, then put aside.
2 Speed 4, 1 minute Put the butter, sugar and malt extract in the Thermomix bowl and mix.
3 Speed 4, 1 minute Turn on the mixing mode and pour in the eggs during the first 30 seconds. Stop the mixing after that to push in the substance stuck on the bowl-wall. Continue mixing.
4 Speed 4, 30 seconds Place in the rest of the ingredients and mix. Pour the ready cake-dough in the greased circular baking-pan and cook it for 50 minutes in pre-heated oven at 160 degrees Celsius. You can also tap the pan with the dough on the table few times to release the air-bubbles from the mixture.

Thermomix Banana Cake Out Of The Oven imageLet the cake rest for 5 minutes after removing it from the oven. Separate the cake from the pan and place it on the tray to cool.

This recipe includes a brown sugar and therefore the cake will not be very sweet — replacing the brown sugar with a regular or raw sugar will result in sweeter (but not too sweet) cake.

The Thermomix Banana Cake turned out well and it was tasty. I used 3 and half small bananas and it is too little — with a larger amount of this type of fruit (5-6) or 3 large bananas (as per original recipe) the cake would have been even better. Maybe that’s the reason why my cake’s structure felt bread-like. The banana cake was still nice and moist and I’m intending to make it again, only with a bigger amount of bananas.

The process of making the banana cake reminded me again the ease of use of the Thermomix kitchen machine — a great appliance for making several doughs. I would suggest anyone to try and bake a banana cake cake with TM 31 — it’s your own and probably cheaper than in the shops too.

Tips To Help:

  • The amount of walnuts is adjustable to taste — it can be more or less than 60 grams.
  • I beat the eggs (until the whites and yolks were mixed) before adding them in the bowl.
  • For the sweeter banana cake replace brown sugar with regular or raw sugar.
  • Regular white flour can be used instead of self raising flour — you just need to add 1 tsp Baking Soda and 1 tsp Soda Bicarbonate (same amount as in the recipe above) to it.
  • I sifted the flour in the bowl (as it was recommended by the original recipe).
  • I used 8 inch circular baking pan.
  • Margarine can be used instead of Butter (as it states in the original recipe).

Thermomix Refreshing Real Lemonade

Thermomix Refreshing Real Lemonade imageLemonade from scratch is a part of the Thermomix demonstration in Malaysia. When I tried it first time, I was impressed with its taste and quality. I have found that real lemonade made with TM 31 is a great treat during the hot days — it’s fresh, natural and invigorating. I would suggest to anyone to have it in the refrigerator for the refreshment.

Making the lemonade with Thermomix is straightforward and quick — the ingredients you need are lemons, rock sugar and water. You can add ice also during the preparation process if you wish to consume that drink instantly. The TM 31 demonstration I saw, featured white rock sugar with relatively small pieces (1 cm in diametre), but I have been using the yellow rock sugar with larger chunks, which means I have had to make the pieces smaller with the pounder, because the rock sugar pieces placed in the Thermomix bowl cannot be too big — they should be around 1 cm in diametre.


  • 2 Lemons cut into 8 pieces each
  • 90 grams rock sugar
  • 800 grams water (or water/ice mix)


Step Thermomix Settings Instructions
1 MC, Press 3 times Turbo for 1 second each Place the rock sugar in the TM 31 bowl and pulverise it as per settings.
2 MC, Press 3 times Turbo for 1 second each Add lemon pieces and water (or water/ice mix) through the lid-opening and mix as per settings.
3 Thermomix Basket Place the basket in the bowl and using it as a filter, pour the liquid in the suitable bowl, jug or bottle.

Thermomix Refreshing Real Lemonade top view imageThat’s the recipe for Thermomix Refreshing Real Lemonade. I don’t mix ice with water usually, because I place the lemonade in the refrigerator in the bottle and add ice later if necessary. I also use crushed yellow rock sugar, because I find the lemonade made with it tasting pleasant.

Sometimes, I don’t exactly follow the recipe above — I have been using the double amount of rock sugar and lemons, but the same amount of water (800 grams) and the result is more concentrated lemon juice, which can be diluted with water according to taste. But be careful when making lemonade like that, because more juice will splash out from the Thermomix during the mixing process!

This lemonade is a refreshing and cooling drink and it’s also suitable for making to your guests or children, especially when the weather is hot. I recommend to anyone to try it!

Thermomix Rhubarb Cake

A Slice of Rhubarb Cake

I have been posting mainly savoury food items with the recipes lately. Holiday season is nearing and some baking may be undertaken in the families. Recently, I made a Rhubarb Cake with my Thermomix and the story of it is here.

I would say the preparation was done in three parts: the base, cutting and the top layer– all in separate times, which I will explain as follows.

This simple Rhubarb cake recipe originates from Northern Europe and the rhubarb season there is at the beginning of their short summer (in June). I understand that rhubarb is not widely available in Malaysia, but if you have visitors coming from Australia for example, then you could ask them to bring a bunch of it for your use. And the same cake can be made with the apples.

I will describe the process of making this cake in steps:

Step 1– Preparing the Base

Rhubarb Cake Base Dough


  • 300 grams Plain Flour
  • 200 grams Butter (at the room temperature preferably)
  • 100 grams Sugar

This dough is made in the ratio of 3:2:1– easy to remember.

Step Thermomix Settings Instructions
1 MC, Knead, 3 Min Place the ingredients in the TM 31 bowl and knead it as per settings.
2 Knead, 1 Min Open the lid and push the material stuck on the bowl-wall together with the main body of mixture.

Remove the dough from the bowl and place it in the refrigerator for at least 30 minutes.

Step 2– Cutting Rhubarb


  • 400 grams Rhubarb

Slicing the rhubarb can be completed at the time the dough for base is cooling– this part of the cake-making wasn’t done with Thermomix.

Peel the rhubarb and cut it into 0.5 to 1 cm thick pieces (similar process to chopping the Chinese celery). Place the cuttings in the suitable bowl and put it in the fridge too, since there would be probably more time left for the base to settle in the cold.

Step 3– Making the Top Layer


  • 5 Bigger Eggs
  • 5 tbsp Flour
  • 5 tbsp Sugar
  • Pinch of Salt

Now, this process includes beating eggs, therefore it shouldn’t be completed before the first part of baking is done– it will be explained further in Method part.

The egg whites and yolk have to be separated, because I found it impossible to whip them up together in Thermomix (as it can be done with some powerful mixers), because the highest allowed setting for “butterfly” in TM 31 is Speed 4.

Step Thermomix Settings Instructions
1 Butterfly, Speed 4, 4 Min Place the egg yolks and sugar in the TM 31 bowl and mix.
2 Butterfly, Speed 4, 4 Min Place the egg-whites and sugar in the clean and dry TM 31 bowl and mix.

Mix gently the yolk and egg-whites and then fold in flour (by sieving it). The top layer is now ready to be poured on.

Method of Making Rhubarb Cake:

  1. Pre-heat the oven at 175 C.
  2. Take the dough from the refrigerator and place it evenly on the baking pan covered with baking paper- I used 35x25x5 cm tray. It may be inconvenient to roll the dough on the pan itself, therefore it can be done on the table or you can simply use the hand or fingers to press the mixture evenly on the tray.
  3. Place the pan in the oven for 12-15 minutes to bake.
  4. Remove the base from the oven and place it on the table so that you could lay the rhubarb slices on it evenly. You also need a Cinnamon-Sugar Mixture to sprinkle on the rhubarbs. My mixture was in the ratio of 1:5 (cinnamon:sugar) and I prepared the double amount of it– 2 tsp Cinnamon and 10 tsp Sugar. You just need to ensure that the sweet mix covers the rhubarbs evenly– I used about three quarters of it.

    Rhubarb Cake Base on the Pan

    Rhubarbs Covered With Cinnamon And Sugar

  5. You can leave the tray on the table now and prepare the top layer as described above in Step 3.
  6. When it’s ready, pour the top layer evenly on the rest of the cake in the tray and place the pan in the oven for the next 35-40 minutes at 175 C.

That should conclude the making of this Simple Thermomix Rhubarb Cake. You can also dust it with the sugar after it has cooled down– and make sure that you are careful when serving, because the base can be crumbly.

I like the taste of this dessert and find it a bit addictive. Also, I have an interesting example to share. There is one person who really didn’t like rhubarb after having eaten processed cakes with that condiment. But after trying the cake I made with TM 31, she asked for the recipe– she had started to like rhubarb and wished to bake the same dish for her mother.

Thermomix Fried Pork Chin Cha Lok

Thermomix Fried Chin Cha Lok

I haven’t cooked anything new on my Thermomix for a while- all the dishes cooked have been the same that are posted in my Blog. Yesterday, I was planning to make something of pork belly strips and I had decided it to be Fried Pork Chin Cha Lok- one of my favourite pork dishes. So, when driving, I was thinking:“Why not in Thermomix?”, because I had intended to use wok initially.

Fried Pork Chin Cha Lok – aka Fried Pork Hae Ya Kay – is an unique Malaysian Chinese pork dish originating from Malacca and is made with fermented small shrimps paste called Chin Cha Lok- English form is Cincalok. Eating this food requires an acquired taste, because it’s that different from the other pork-dishes- but I would not be surprised if even people not originating from Malaysia find Fried Pork Chin Cha Lok delicious- because it is.

I didn’t have any recipes of Fried Pork Chin Cha Lok for cooking in Thermomix, so I had to come up with my own, based on proven wok-recipe. The steps for making it are as follows:


  • Approximately 620 grams Pork Belly Strips- you have to cut them into 1 inch(2.5 cm)-cubes and don’t forget to remove the skin! Because I did.
  • 2 large Onions- peel and cut into fine slices.
  • 1 tsp Sugar- I prefer to use raw sugar, but any type of sugar is fine.
  • 1½ fresh Chilli- remove the seeds and cut into fine slices.
  • 2½ tbsp Cooking Oil- can use any type of cooking oil, I did it with olive oil.
  • 1½ tbsp Chin Cha Lok
  • 3 tsp Lemon Juice- press from the fresh fruit if it’s available.
  • ¼ cup Water

Cooking Method:

Step Thermomix Settings Instructions
1 MC, Speed 1, Varoma, 3 min Place finely sliced onions and chilli into Thermomix bowl and saute according to the settings.
2 MC, Speed 1, Varoma, 4.5 min Open the lid and scrape down the onion and chilli on the wall of the bowl. Continue sauteing as per instructions.
3 MC, Speed 1, Varoma, 1 min Add Chin Cha Lok, Sugar and Lemon Juice in the bowl.
4 MC, Speed 1- Reverse function, Varoma, 20 min Place diced pork belly and water in TM 31 bowl and start cooking. Stir occasionally with the Thermomix spatula from the lid-hole.

As I’ve cooked Fried Pork Chin Cha Lok in the wok before with some success, I didn’t know what to expect from the Thermomix-dish. I have previous experience with Char Kway Teow (as another Chinese fried food) on TM 31– which brought me to the conclusion that it wasn’t a dish to be made with Thermomix (due to some technical reasons) –therefore I was cautious about the outcome of this food.

Diced Onion and Chilli

Now, the verdict- I liked the Fried Pork Chin Cha Lok I made in Thermomix. Also, the taste was as it should be- a little hot and sourish, including the unique flavour that comes from chilli paste.. I think anybody will get a pleasant fried pork with fermented shrimp paste by following the instructions above- and it’s not difficult with TM 31- you only need to slice the onions and chilli finely and cut the pork. I know that we can dice onions in Thermomix, but I’m confident that Fried Pork Chin Cha Lok wouldn’t be the same with diced onion- it’s just different- that’s why I decided to do that part of cooking manually, and it’s an exercise for the hand too.

Diced Pork Belly

It must be said that the tastes are different, therefore you may want to adjust the amount of chilli used accordingly- some like it hotter, others milder. I also would like to mention that I actually cooked the dish for 17 minutes in Step 4, but found the pork not soft enough (although cooked)- that is the reason I wrote 20 minutes in the Instructions. Again, it’s up to anyone to adjust the cooking time- if you wish, then can cook even longer.

I hope that anyone, who tries this recipe, likes the dish! Please let me know about it!

P.S. I apologise for the blurriness of the images- there wasn’t enough light.

Thermomix Wholemeal Bread

Today, I decided to bake wholemeal bread in my Thermomix.

Wholemeal bread

Wholemeal bread

I have baked in the bread machine before but this was the first time with TM31. Using the bread machine has been relatively easy — simply place the required ingredients in the machine, set the menu, press the Start-button and the machine does the rest. With Thermomix, it is a little bit different.

When making bread with Thermomix, only the dough-mixing process takes place inside the mixing bowl, the bread itself must be baked in the pan in the oven — it was a new experience for me.

The following recipe (adapted from the Best Bread Machine Recipe on is the same I have been using in my bread machine. The method of making Thermomix Wholemeal Bread:

  • Place 235 ml water, 2 tablespoons sugar and 10 grams dry yeast in the Thermomix bowl and mix at the temperature of 37°C for 30 seconds at Speed 2 — actually, I measured 240 milliliters water in the bowl, because of the characteristics of the in-built weighing-scale. Leave the MC on during the stirring process.
  • Pour ¼ cup vegetable oil, 110 grams plain flour, 300 grams wholemeal flour, ¾ teaspoon bread improver and 1 teaspoon salt in the TM31 bowl through the lid hole. Knead the mixture for 3 minutes without the MC. The machine will shake a lot during that process, be careful with the things that can placed around it — my glass water bottle almost dropped from the table.
  • Wholemeal bread - slices

    Wholemeal bread – slices

  • Remove the dough from the bowl and place it in the loaf pan — I used a medium one. Then insert the pan in the microwave oven for 1 hour for the dough to rise.
  • Pre-heat gas oven at 200°C and bake the dough for 20-25 minutes. When the bread is ready, remove it from the oven and let it cool for 5-10 before removing it from the pan. Place the Thermomix Wholemeal Bread on the tray for the further cooling.

I have never baked bread like this before and I didn’t really have any expectations — so, I was quite calm before tasting it. I wasn’t that calm any more after taking the first bite…IT TASTED GREAT! The bread was soft and tasty, and the crust — it just crumbled in the mouth — not too dry nor hard. I will definitely keep baking bread according to this recipe. It also reminded me of a few breads I have eaten in Europe.

Also, baking with Thermomix takes less time than in the bread-maker — it is almost 3.5 hours for the bread to be baked in the bread machine, but with TM 31 it took less than 2 hours from placing in the ingredients in the machine to the baked bread. The bread I made in Thermomix was also tastier than the ones I have baked in bread-machine — it must be due to the baking in oven.

This bread can be eaten by itself or as an ingredient to other dishes like meat loaf for example. I have used it in various ways, but the first time the Thermomix Wholemeal Bread should be tasted with the plain butter spread on it when the bread is still oven-warm!

Tips For Thermomix Wholemeal Bread:

  • The bread should be tasted first time when it’s still oven-warm — spread the butter on it and try.
  • I keep the bread in the refrigerator.
  • Thermomix Wholemeal Bread tasted great when it was used for a french toast.
  • Meat loaf was really tasty with this bread used as an ingredient.
  • You don’t need to buy a bread any more, because you can make it with Thermomix — it’s fresher, healthier and for me, also tastier.

Pandan Chiffon Cake à la Thermomix

Pandan Chiffon Cake

Pandan Chiffon Cake

Here’s the recipe (adapted from one of the local member’s contribution- with Fiona’s tweak) of the Pandan Chiffon Cake which we made at our recent Thermomix-A-Thon.

Ingredients A:

  • 8 egg yolks (70g egg)
  • 80g cooking oil
  • 120g self raising flour, sifted
  • 40g pandan juice *, extracted from 15 pandan leaves (may substitute with pandan paste if unable to source fresh/frozen pandan leaves)

Ingredients B:

  • 8 egg whites (70g egg)
  • 80g castor sugar (3 sec at Speed 10 if you don’t have any store bought castor sugar handy)


  1. Preheat oven for 10 mins at 160°C
  2. Add A into Thermomix bowl to mix at Speed 2 for 10 seconds then pour out and set aside
  3. Wash TM bowl and heat it at 50°C for 40 Sec at Speed 3 to dry the bowl
  4. Insert butterfly, place egg whites into bowl to beat until stiff for 3.5 minutes at Speed 4 without MC. Add sugar to bowl in the last 1 minute
  5. Add B to A and blend well
  6. Pour mixture into ungreased 22cm chiffon cake pan and bake in 160°C oven for 50 minutes
  7. Invert chiffon cake pan immediately after baking and let it stand for approximately 30 mins to 1 hour before removing the cake from the pan.

* Note – to extract pandan juice from leaves, measure 40g water in mixing bowl and turn to Speed 10. Gently lower the leaves through the opening in the lid and let TM31 shred them for you. Strain and set juice aside for use.

Kaya – Thermomix-A-Thon

Kaya is a traditional Malaysian breakfast spread- similar to jam in western countries- and it is made from coconut milk, eggs and sugar. It is usually used as a spread or as filling in buns. I have not made Kaya before and since Fiona suggested it so I thought why not have a go.

Pandanus amaryllifolius

Pandan plant (Pandanus amaryllifolius)

The recipe for this kaya came from Fiona and she said it’s foolproof since many of her friends have been successful at making it. The ingredients required include:

The weight of the eggs is dependent on the weight of coconut milk that we extracted from the grated coconut- that’s why we used 320g eggs (4 x 80g eggs).


  1. Cut pandan leaves into smaller pieces and place into mixing bowl
  2. Measure coconut milk in a bowl
  3. Weigh eggs to the exact weight as the coconut milk and crack them into the bowl
  4. Add in 150 g sugar and blend the mixture at Speed 10 for 1 minute
  5. Insert butterfly whisk in the bowl and cook the contents at the temperature of 90°C for 30 minutes, Speed 2.
  6. Add coconut milk and cook the mixture for a further 30 minutes at the same speed and temperature
Kaya just out of the mixing bowl

Kaya just out of the mixing bowl

Then pour the kaya out and let it cool before refrigerating. It looked pretty runny when it first came out of the mixing bowl but after refrigerating it overnight, the mixture thickened considerably to a texture which I’m used to seeing. Fiona’s right about the foolproof bit.

Thermomix Kaya ready for eating

That’s the final recipe for our Thermomix-A-Thon series!

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