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Topics - BeezeeBee

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Chit Chat / Stop food wastage!
« on: July 24, 2014, 11:18:49 am »
A brilliant idea, executed with clever marketing. Hope it catches on in OZ.

All of us need to reduce food wastage. Me included 😁

Cakes / New York Chocolate Cheesecake
« on: July 05, 2014, 11:41:55 am »
This is my older boys' favourite cheesecake. It's more work than the ILB chocolate cake 😁 but it's oh so delicious. Very decadent, especially if you cover with ganache 😋

170g Oreo (remove the cream centres)
110 g caster sugar
40 g unsalted butter
500 g cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
2 tbsp flour
3 eggs
200g sour cream
200g  dark choc (I used Lindt 70%), melted

1. Preheat oven to 160c fan forced.
2. Lightly grease the bottom and sides of a 22 cm spring-form pan.
3. Place biscuits and cubed butter in TM bowl and crush 5-6 seconds, speed 6-7.  Then cook 2 minutes, 90°, speed 3. Press onto the bottom of springform pan and set aside.
4. Combine cream cheese, sugar and vanilla extract  in TM bowl and blend 20 seconds, speed 6. Scrape down sides and base.
5. Add the flour to the cream cheese mixture and beat 20 seconds, speed 6. Scrape down sides.
6. Add the melted chocolate and sour cream and mix 20 seconds, speed 6. Scrape down sides
7. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.
8. Pour the batter into prepared pan and bake for approximately 1 hour, or until the center is almost set.
9. Turn oven off and leave cheesecake in oven to cool with door ajar for about an hour.
10. Cool completely on a wire rack
11. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Serve the cheesecake covered with chocolate ganache ( ) and fruits.

Adapted from

Cakes / Chocolate Ganache
« on: July 04, 2014, 04:01:58 am »
I love this method of making ganache, adapted from "I Love Chocolate, I Love Thermomix." Much easier than conventional methods, and very consistent result.

This New York chocolate cheesecake was covered with Lindt ganache and piped with creamy chocolate frosting.

ILB chocolate cake covered with ganache, and filled with a layer of ganache.


200g chocolate (my preference is Lindt dark chocolate or Whitaker chocolate, but you can use your favourite brand of course)

200g cream

This ratio of 1:1 is good for covering a cake. Try 2 chocolate : 1 cream for thicker ganache for piping purposes.


1. Chop chocolate (that had been broken into smaller pieces) 10sec sp 8

2. Add cream. 50C 1-half mins sp 2.

3. Continue at sp 2 30sec. Repeat at 50C, if necessary.

4. Pour gently over cake, if using as glaze. Guide with palette knife if necessary.

5. For piping, pour into clean bowl. Wait for it to set a bit. Then whisk with balloon whisk until piping consistence is achieved

Starters and Snacks / Sausage Buns
« on: June 19, 2014, 06:26:56 am »
These buns are very common in Malaysian bakeries. Very happy that I managed to actually make them 😄 The stuff I learnt after getting my thermomix AND joining this forum....priceless😁😁

I used bread dough made in my breadmaker, but you can probably use any dough. Just sharing the method, rather than a full on recipe. I must say that the Panasonic dough is yummy. Soft and fragrant 😋😋


6-8 sausages, cooked
1 egg
1 lot of any thermomix bread dough, or use the dough recipe from Panasonic breadmaker:

2 tsp dry yeast
475 g bread flour
2 tsp salt
3 tbsp powdered milk
45 g butter
1 1/4 tbsp raw sugar
300 ml water


1. Prepare dough in TM. Add water and yeast in the bowl, mix 2min, 37deg, sp2. Then add the rest and knead for 2 mins.  Transfer to oiled bowl and leave to rise until doubled. (Thanks Jo for this step 😃)

2. Remove to a clean floured surface. Deflate and divide the dough into 4 to 8 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

3. Knead each part into a long tube, about 3x the length of sausages. Twirl dough around sausage. Place rolls on a tray lined with baking paper, cover with cling wrap.

4. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size.

5. Brush whisked egg on surface of rolls. Sprinkle with sesame seeds if you like.

6. Bake in a pre-heated 160C ff oven for 15 minutes, or until golden brown.

7. Transfer onto a wire rack and let cool completely.

This recipe is suitable to freeze.

Chit Chat / Prep for party food
« on: June 13, 2014, 09:12:09 am »
Quick questions, friends... no time to do a search. Still in the midst of making icing for DS14's birthday party tomorrow 😱😱 Don't even hv time to make dinner! DS9 has swim lessons afterwards. DS12 has a strings concert tonight. Aaarghhhhhh....!

I've made CP's blueberry muffins, and froze them. Do I thaw and chuck into oven prior to party? 160c fan forced, 5 mins??

Making Maddy's buttercream icing. Going to hv leftovers for his cake on actual birthday. Should I freeze? Then thaw and whip on the day itself??

Chit Chat / Free Philips Airfryer app for iPad
« on: June 13, 2014, 03:37:54 am »
There's a new app for airfryer users, filled with recipes and tips. Just downloaded it. Gorgeous pictures, nicely formatted recipes but tips are a bit too brief.

For iPads only though.

Non Thermomix Recipes / Indian Fish Curry
« on: May 11, 2014, 05:13:30 pm »
Malaysians love curries, amongst many different types of food 😁 This fish curry can be found in Nasi Kandar restaurants. Owned by Indian Muslims, these restaurants serve Indian food which translates to lots of variety of curries. We would queue up for rice, and point to the dishes we want then ask for our rice to be drenched with 2-3 types of gravies.

This curry is relatively easy to make, and yet delivers great flavours. Try it 😃

1 1/2 tsp fennel seeds
1 1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
50 g onion, cut into rings
50 g garlic, cut into halves
200 g tomatoes, cut into quarters
3 g curry leaves
100 g ladies fingers (okra), cut into two OR eggplant
7 tbsp Baba's Fish Curry Powder
500 ml water
30 g tamarind, mixed with 400ml hot water
1 to 2 tsp salt
1 to 2 tsp sugar (optional)
500 g fish (I use mackerel)

1. Heat oil. Sauté fennel, cumin and fenugreek seeds until fragrant
2. Add onions, garlic, tomatoes, curry leaves and ladies fingers. Stir for 5 mins.
3. Add  curry powder, water and tamarind juice. Simmer for 10 mins. Season to taste with salt and sugar.
4. Lower the heat and add fish. Cook for 5 mins, or until fish is done.

Tips and Tricks / My oven has never looked this good
« on: April 18, 2014, 12:43:54 am »
So I finally cleaned my oven after a couple of years being unsuccessful with detergent, bicarb, jif etc. Uni tried out the method first, and I promptly bought the cloudy ammonia. But it wasn't till yesterday that I got my act together and slipped on my kitchen gloves.

My oven door before cleaning

After the overnight sauna and some light scrubbing

My super dirty oven 😬

After major scrubbing

Took me one and half hour, and even then I couldn't get everything off. But still I'm happy 😄😃

Here's the link for the method

These Pão de Queijo (Brazilian Cheese Bread) are super delicious, irresistible savoury snacks. The whole family loves the mixture of crunchy crust with chewy insides. Very easy to whizz up.

1 egg
60 g olive oil
160 g milk
170 g tapioca flour
50 g grated mozzarella / tasty cheese
50 g grated parmesan cheese
1/2 tsp salt

1. Put all ingredients in TM. Speed 5, 5 secs. Scrape sides. Repeat.
2. Fill greased muffin tin 3/4 way.
3. Bake for 20 min in a preheated 200C oven, until puffy and golden brown.

If using Airfryer, preheat 160° 5 mins. 170° 7 mins. Turn the puffs upside down, and place bottoms up (yup! 😆) within the silicone moulds. Add 5 mins.

This will give you an even golden colour 😃

I've used silicone cupcake moulds in the airfryer. I bake in 2 batches, 9 puffs per batch. Kmart sells the moulds at $2 for 6 pcs.

I usually have some in the freezer for quick snacks.

Starters and Snacks / Malaysian Spiral Curry Puff...airfried
« on: March 10, 2014, 04:59:05 am »
If you love the taste of flaky pastries and curry, this is the best combo possible. Malaysians love these tasty morsels, and they can be found everywhere - from humble little street stalls to sumptuous breakfast buffets at hotels.

It's quite a labour of love though. Took me half a day to prepare the filling, make the doughs, shape and fry. But the effort was worth it.


[Potato and chicken filling]
250 g potato, diced
150 g chicken, diced
1 tsp chili powder (optional)
2 tbsp meat curry powder
1 big onion, chopped
1 sprig curry leaves
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp light soy sauce

[Water Dough]
210 grams plain flour
pinch of salt
100 grams warm water
60 grams butter

[Oil Dough]
150 grams plain flour
100 grams butter


[Potato and chicken filling]
Microwave potatoes to partially cook
Mix chili powder and curry powder with a little water to form a paste
Heat oil in wok, sauté chopped onions
Mix in curry paste and curry leaves. Sauté  till fragrant.
Add in diced chicken and potatoes, mix well.
Add in some water (try with 100 ml first) and simmer for 10-15min. Season with salt, sugar and light soy sauce. Cook until potato is tender and mixture is dry.
Dish out to cool.

[Water Dough]
Place all ingredients into TM bowl. Mix 4secs/ speed 6.
Knead the dough for 1min.
Wrap in cling wrap
Rest for 1/2 hour

[Oil Dough]
Place all ingredients into TM bowl. Mix 4secs/ speed 6.
Knead the dough for 1min.
Wrap in cling wrap
Rest for 1/2 hour

[Rolling Out]
Divide each dough into 4. Keep the pieces wrapped up in cling wrap.
Flour surface. Roll water dough into a ball. Flatten with small rolling pin. Roll oil dough into ball and place within water dough. Seal the dough up.
Roll into a narrow and long rectangle. Fold up in 2 lines; top segment fold to the middle, bottom segment fold to the middle
Repeat 3 times. Then roll up like a Swiss roll. Use wet finger tips to moisten the surface during the roll up.
Cut into approx 2 cm thick discs. Cut off the ends.
Cover the discs with cling wrap, and a damp tea towel.
Roll each discs out, and put filling. Fold into half circles. Pinch the edges together. Use thumb and a finger to flatten a small section of the edge, then twirl that section in towards the filling. Repeat until all the edges are sealed.

Brush the pastries with oil. Preheat to 180°. Place a baking paper on the basket. Fry 10 mins. Flip, another 10 mins. Spray with oil, 200° 2 mins, flip 2 mins.

Filling adapted from
Dough adapted from, which was in turn adapted from A Taste of Asia.


The ends can be combined to make one pastry.
The uncooked curry puffs can be frozen.
Watch video for rolling out the pastry

Linked to the air fryer times list.

Recipe Book Recipe Reviews / Lychee Sorbet from A Taste of Asia
« on: February 28, 2014, 07:12:42 am »
Love this simple sorbet. Must reduce the sugar though. Too sweet.

Other than that, it's a 5/5 from us :)

Linked CC

Chit Chat / A foodie haven - Penang :)
« on: February 27, 2014, 04:08:50 am »
From a backpacker's point of view:

Just saw this on Facebook. If you're ever holidaying in Malaysia, go check out my hometown of Penang :)

You don't have to do it cheap like these guys. There are beautiful resorts too :D

I always cook rice the same way in the TM. 400g rice, wash it well. 1 L water. Rice in basket. Varoma temp, 16 mins, speed 4.

Unfortunately, the rice has become unreliable lately. It is not always fully cooked, and I had to add more time to the cooking. Usually an extra 5 mins. Today my extra 5 mins didn't work. The rice was still a bit hard :(

Not sure if anyone has encountered the same issue.

Main Dishes / Spicy Fried Chicken
« on: February 23, 2014, 12:52:39 am »
In Malaysia - a land blessed with diverse and delicious food - Nasi Kandar restaurants are very popular. Many are open 24 x 7. We would go there for breakfasts of roti canai with dhall curry, or for lunches and dinners of rice with an array of different curries. The food is largely Indian food with some Malay influences.

One of the favourites at Nasi Kandar places is the Spicy Fried Chicken. Tasty, aromatic chicken marinated in a blend of spices. Try it :)  Recipe linked to airfryer times list JD.


1.5 kg chicken, chopped into 12 pieces
Oil, for deep frying (omit if using airfryer)

Spice paste:
2 tbsp honey
2 onions, quartered
2.5 cm ginger
2 cloves garlic
2 tsp chilli powder
1 tbsp meat curry powder
1 tsp turmeric powder
2 tsp salt, or to taste
2 sprigs curry leaves

Blend spice paste ingredients. Speed 8, 30 secs. Repeat until you get a paste.

Marinade chicken for at least 8 hours.

If deep-frying, fry in a wok over medium heat until crispy.

If airfrying, fry bone-in pieces in preheated machine 200C,10 mins. 150C, 10 mins. Another 2-5 mins 180C to get nicer colour, if necessary. Baste with leftover paste each time you check on the chicken. I did that every 5 mins.

Airfry boneless pieces at 140C, 8 mins. 180C 6-8 mins. Spray with oil before frying. Baste at regular intervals.

Recipe adapted from "Famous Street Food of Penang"

members' comments

CP - Mmmn this is soooo delicious. I baked a couple of pieces for one person in a dish in the oven 180oC / 40 mins. Coated vegies in some garlic infused olive oil and a couple of drips over the chicken. I used chicken with the skin on so it already has some fat to cook in. I'll freeze the rest of my chicken for later. Fingerlickin good BZB - thank you.

CC - Here is the link to the Malaysian Meat Curry Powder. Happy Cooking.

courton - I made this dish and it was devoured by all. I found some of the thigh fillets were a bit uncooked and so I cooked it for 4 minutes longer. Thanks for another great recipe BZB.

Main Dishes / Airfried Peri Peri Chicken
« on: February 11, 2014, 01:49:07 pm »

The chicken was quite tasty, and my boys gave it thumbs up. Give it a go :)

1 chicken, skin removed and cut into 8 pcs then make 2-3 slits on each piece


2 to 6 birds-eye red chillies
1 big red capsicum
1 lemon, cut into quarters
2 tbsp paprika powder
2 tsp salt
1 tbsp oregano
2 tsp red chilli powder
1/2 cup oil
5 cloves of garlic
2 tbsp vinegar
1 tsp black pepper

1 . Blend ingredients for sauce. Speed 8-10, 10 secs. Repeat till fine.
2 . Add sauce to chicken pieces. Marinade overnight.
3 . Spray airfryer basket with oil. Add chicken pieces into drawer. Start at 200C for approx 8 mins. Flip, baste with marinade sauce. Lower temp to 160C, 4 mins. Flip, if necessary. Continue at 160C or higher, for another 4 mins.

I cooked in 2 batches to ensure that the pieces were laid in a layer, rather than overlapping.
Breast was quite dry, and required a shorter cooking time. I just removed those pieces first, and continued with the rest.

If you use chicken wings, 1/3 of the marinade is sufficient. Freeze the rest. Air fry nibbles (middle section of wings) at 200° 12 mins, flip midway.
Drummets. 200° 6 mins, flip then 160° 10 mins. 180° 5 mins. I would add 2 more mins 200° if they are not brown enough.

Adapted from

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