Hi - I really want this recipe, but cannot buy the book right now, would someone be kind enough to send me the recipe, pretty please??? I will buy the book one day, I promise, just can't afford it before Christmas!

Hi - has anyone heard of these, there are quite a few videos on youtube of them http://www.youtube.com/watch?v=pEtBlPlKQDo

Features look very familiar! Have heard a rumour they will be coming in soon at a price of under $1000.

Could be interesting competition... I guess it doesn't come with the reputation on the tmx though.

Has anyone seen these so-called "transparent" varomas on ebay - there are a few TM 31s on sale there with them, but to me they look like a stainless steel varoma dish. Looks much better than the plastic ones I must say. Wonder if you'll be able to purchase them individually?

Hi, my mum lives in Montmorency, Vic, and is interested in hosting a demo. She has used my tmx a little, but she eats quite different meals to us so is looking for a consultant who can show her what the machine can offer her IYKWIM. I know there are some fantastic consultants out there, but have also read on here about some not-so-good ones, so I figure if someone on here is or knows someone they can recommend, then that would be the way to go.

Thanks! 

This is my first attempt at a recipe conversion, and it worked out pretty well... adapted from CSIRO Total wellbeing diet bk 1.

Name of Recipe: Sang Choy Bow
Number of People: 2-4 depending on how hungry you are!
Ingredients:
1 iceberg lettuce (or baby cos)
6 water chestnuts, finely chopped (could do this in tmx at start I guess - I forgot so did it by hand.)
1 tbs EVOO
8 shiitake mushrooms (I use dried and soak them in boiling water for 5 mins)
2 cloves garlic
2cm piece ginger
400g lean minced pork (or pork/veal mince)
50g dried rice vermicelli, soaked in hot water for 10 mins then roughly chopped
2 tbs oyster sauce
1 tbs salt-reduced soy sauce
1 tsp sesame oil
1/2 small red chilli (or more if you're like me!)
1 egg
hoisin sauce
4 spring onions finely sliced

Preparation:
Discard outer leaves of lettuce, then cut whole leaves from head to form cups. Set aside.

Chop garlic and ginger 3 seconds, speed 7, then scrape down sides of bowl. Add EVOO and shiitakes, saute 2 mins, varoma temp, speed 1.

Add mince, cook 8 mins, , placing steamer bowl on lid instead of MC.

Add water chestnuts and noodles for 3 mins, 100 temp,  

Add oyster sauce, soy sauce, cornflour, chilli and egg. Cook 10 mins, 100 temp,  

Allow to cool slightly before dividing into lettuce cups. Drizzle hoisin sauce over top and sprinkle on sring onions.

Tips/Hints:
I sometimes don't bother with the lettuce and just eat this as a bowl of mince! In its proper lettuce form it's nice alongside some steamed Asian greens.

members' comments

Maluhia - Husband thinks that this is proof, after this and the chili con carne debacle, that Thermomix food is bland.  I think I really needed to heed the suggestion and add more than one chili.  I felt like the recipe base was a good basic Asian flavor throughout but the lack of browning that happens to the meat, etc. in the thermomix might impede some of the taste. 
Do you notice a difference in the taste for this dish when you use a saucepan and fry vs. the thermomix?

dyljon - I didn't notice a taste difference but a texture difference. The mince was a bit "mushier" than in the frypan. I personally use more garlic, ginger and chilli than suggested in the recipe, but put down quantities here from the book. While I am still new to the world of tmx, I have noticed already that you do need to add more spice/seasoning etc to compensate for the non-browning issue.