Archive for the ‘Thermomix’ Category

Pisang goreng or kinchio kueh … These were the familiar outlandish words I grew up calling that moreish deep fried banana fritters.

Choice Enough

My late Dad seemed to know his banana fritters’ stalls absolutely well. He used to buy his favourite pisang tanduk (plantain) fritters and brought home generous quantities, much to everyones’ delight. The batter that coated each banana slice was lusciously crispy with the sweet and a hint of sour and succulent inner side. Dreamy!

Where I grew up, the choice of bananas were endless. The tastes and textures also differ from one type of banana to another.

Here in Belgium, I only know of one type of banana ~ the Chiquita Banana! It’s a good banana (no choice, really) which I have used in my bakes and of course, just eating as is.

By the way, I have never fried banana fritters here in BE, but have always longed to eat one. People who know me will know I never deep fry my foods in my kitchen. That’s why I tend to skip a recipe that calls for deep frying.  Which reminds me of my previous post which I experimented in my kitchen, Baked Crispy Snail Nibbles *wink*

And then I saw someone posted “Banana Fritters’ Batter” recipe on FB not too long ago. I read mostly positive comments of the result of using the recipe.

I was curious and thrilled, so to speak, so I jumped on the bandwagon! I caught the kinchio kueh fever. LOL!

My initial thought was to bake the banana fritters, but knowing that Chiquita bananas do not hold their form when cooked or baked too long, ie they become mushy, but very sweet, so still edible. Uh-uh, I scrapped the idea of baking and went for a milder form of frying. I pan-fried the bananas!! It may look paler than deep-fried, but I was blown away by the crispy batter.

The batter recipe is adapted from Ellin Chong‘s recipe posted on Thermomix Truly Asian group page on Facebook while I resorted to the method I am comfortable with, id est, while deep frying is the common mode of preparing banana fritters, I opted to pan-frying mine.

Ingredients A –

  • 150 g SRF
  • 100 g Rice Flour
  • 250 g Water
  • 20 g raw sugar (I used organic raw cane sugar)
  • 50 g Cooking Oil (I used Corn Oil)
  • A pinch of salt (I used fleur de sel)
  • 1 – 2 Tbsp sesame seeds (I did not use)

Ingredient B- 

  • 5 Chiquita Bananas

Ingredient C –

  • Oil for frying 

Method –

  1. Weigh ingredients A in the TM bowl. Mix for 30 sec/ Sp 4/ MC. Scrape the side of the inner bowl to mix the small amount of un-blended flour with a wooden spoon. Mix well.
  2. Pour the batter in a clean bowl. Set aside (in the fridge)
  3. Meanwhile, peel B and cut the bananas in any shape and form you fancy. 
  4. Heat some oil in a pan. Note I shallow fried the fritters, hence, not much oil was consumed.
  5. Coat each cut banana in the chilled batter. Pan-fry on medium high heat until golden brown.
  6. Remove the banana fritters with a slotted spoon and transfer them on absorbent papers.
  7. Done!

My Verdict?

I was pleasantly surprised with the result of my shallow-fried fritters. I thought it would take ages for the batter to crisp up but they did not take long at all, with the right heat, of course. Similarly, I thought the texture of the batter would be runnier, like pancake batter, but it was a bit thicker. The right amount of rice flour did a fantastic job in crisping the fritters. My boys loved the C*R*U*N*C*H*Y bits and so did I! I did not change the measurements of the ingredients one bit, except that I omitted using sesame seeds, because I had none that day. That’s not a big deal as I was used to plain banana fritters, anyway.

Will I use the recipe again? You bet! Oh yes, the next ‘victim’ will be the sweet potatoes in my cellar. Ha ha ha …

Ellin, thanks for sharing the recipe with us. I can conclude that the recipe is fully tried and tested in my kitchen as a foolproof recipe for that amazing crunchy result.

Happy Tuesday evening!


Like the Brazilian pão de queijo, these bite-sized crispy snail snack are super addictive.

Down Memory Lane …

When I was a kid, Mum used to concoct creative snacks for our afternoon tea. My siblings and I were always looking forward to 4 pm’s mystery nibbles made with love by Mum.

By the way, I have always loved the savoury snacks Mum made. I know I will not be able to replicate Mum’s kueh siput (snail cookie or snack or crisps), but I remembered most of the ingredients that went in there. While Mum always guesstimated the ingredients in her cookings, meaning she never had any exact measurements in the dishes she prepared, I tried my best to come up with some measurements, especially so when I started cooking with my Thermomix. With  the built-in weighing scale, I was forced to come up with a more or less precise measurement for the ingredients. 

Oh by the way, Mum deep fried her “snails” while I baked mine 🙂

I was pleasantly surprised by the result!  


Fermented Beancurd and Fresh Coriander

  • 110 g SRF 
  • 35 g tapioca flour
  • 35 g melted butter
  • 56 g egg
  • 15 g fermented beancurd
  • Half veg stock cube
  • A pinch of brown sugar
  • A pinch of cayenne pepper (optional)
  • Freshly milled white pepper
  • 20 g fresh coriander, finely chopped 

Method –

  1. Pre-heat the oven to 165 deg C
  2. Weigh all ingredients in the TM bowl. Mix for 20 sec/ sp 1.5
  3. Knead for 2 mins. The dough may or may not be too wet; if a bit wet to handle, add some SRF. Continue to knead for 1 min. The dough should not stick to the bowl or the blades. Transfer the dough to a clean bowl.
  4. Pinch a small portion of the dough and spread a thin layer on the teeth of the fork, the right side up. Press gently and roll upward to form a pattern of a snail
  5. Bake for 22 to 25 mins until golden brown. Note the timing of doneness depends on the type of oven you own. I baked mine for 24 mins.

My Verdict?

My sons had never eaten this snack before, hence, were the best guinea pigs in providing an honest feedback. I placed a bowl of the baked “snails” on the kitchen table. My younger son who was upstairs then, came down and said he smelled chicken soup, whilst my older son said he smelled baked banana cake. Hmmm… What an interesting and contrasting combos! When they both ate the kueh siput, they said it tasted like cheese crisps, BUT there was no cheese! They kept popping the “snail” in their mouths.  Yup… Very addictive nibbles, indeed. 

When I told my sons that there was no cheese, but fermented tofu, they couldn’t be bothered but kept taking one nibble after another. The “snails” were slowly diminishing. The only way to recuperate the volume was to make some more!! And I did exactly that, the following day …

Oh by the way, I used a pizza crisper tray and a baguette baking tray to bake the snails. They crisped perfectly.

To be honest, I loved my Mum’s deep fried kueh siput, but I’m glad I have found a healthier and ridiculously hassle-free alternative of indulgence 😉

I’m linking this post to #CookBlogShare Week 19, hosted by Kirsty of Hijacked By Twins

Happy new week!


You know I could be a Hakka in a past life for the simple reason that I kinda drawn to Hakka‘s cuisine. Although my paternal grandmother was of Hakka origin, I have never tasted her cooking. Infact, I have never seen her in the kitchen at all. Erm… could it be that lost yearning that’s dwelling in me screaming to get out?

Hakka and not Haka

It has nothing to do with the traditional ancestral war cry, dance, or challenge from the Māori people or All Blacks rugby union team of New Zealand. Hakka, by the way, is one of the major groups of varieties of Chinese people who migrated from North to Central to Southern China. There’s no wonder Hakka is literally translated to mean “guest families” or “guest people”, due to their “normadic” origin. Interestingly enough, the Hakkas can be found in almost every nook and cranny of the globe. Try searching for Hakka dishes on YouTube and you will end up watching several channels of Hakka Noodles prepared by chefs from India, Suriname and several parts of Latin America, Africa and North America! 

Hakka people are said to be very thrifty and hard-working. One of my Mum’s sisters is married to a Hakka. I remembered seeing my Aunt giving my Mum bags full of bamboo shoots at several intervals until she became suspicious of her sister’s “gift”. My Aunt said, “blame it on my MIL!”. My Aunt’s MIL was the ‘culprit’ who singlehandedly harvested the bamboo shoots from her garden and she was in her 70’s then! A very humble, hardworking and generous Hakka woman, as I remembered her. I noticed my Aunt has embraced the Hakka-ish lifestyle from years of marrying into a Hakka family. She speaks Hakka fluently. She cooks Hakka dishes and we’re always looking forward to my Aunt’s festive invitation. The dishes she prepares are pragmatic, simple and above all, superbly generous and yummy. We’re often stuffed to the brim from her cooking. Thanks, Aunty 🙂

These are the few of my favourite…

Among the few of my favourite Hakka dishes are chai kueh (vegetable dumpling), the unique Lui Cha Fon (Hakka Pounded Tea Rice), the succulent rice wine chicken, the noteworthy suan pan ji (yam abacus beads) dish, the simple and tasty Hakka salted steamed or baked chicken and the most resourceful-and-waste-nothing dish called Ngiong Tew Foo or popularly called today in the Cantonese equivalent, Yong Tau Foo.

The story was told that Hakkas who migrated from Central China, tried to improvise making meat dumplings. Instead of using wheat flour pastry which was scarce in Southern China, the Hakkas invented meat dumplings using tofu! Today, Yong Tau Foo (stuffed tofu) can be ordered easily in most Chinese restaurants throughout the world.

Yong Tau Foo is eaten in numerous ways, either dry drizzled with black bean or fermented bean sauce or served as a soup dish, deep fried, shallow fried, steamed or braised. The tofu is stuffed with either ground meat mixture or fish paste. Variations include using various vegetables and proteins with the more common ones being aubergines, shiitake, okra, chillies and bitter gourd stuffed with the same meat or fish paste. 

Umamily Colourful 

My version of YTF is based on simplicity and reliving the flavours of a simple Hakka kitchen.  No expensive fish or prawn pastes, but minced meat ( I used the readily available ground veal) with some salted fish to enhance that umami flavour. For the broth, I used soy beans, anchovies, white peppercorns, ginger and garlic.

For the vegetables, I went for the colours. PURPLE aubergines, GREEN courgettes, BLACK shiitakes, RED sweet pointed peppers and WHITE tofu. Seriously, the choice is endless!

I was inspired to make this dish after watching Shiokoholics’ video on YouTube. The recipe she posted was adapted from Mr Rontree Chan, winner of SG50 Hong Kah North Masterchef Cooking Competition. 

Note: I wanted a soupy YTF and I wanted the broth to taste as authentically Hakka as possible. I’m glad Rontree Chan’s recipe summed up perfectly.

And by the way, I used Thermomix (TM5) to brew (slow-cook) the broth. If you don’t own a Thermomix, by all means use the slow cooker or a pressure cooker or a soup (crock) pot or a multi cooker. You will definitely get the same result; only the timing or duration of cooking may differ. 

Ingredients A

  • 10 g garlic
  • 30 g shallots

Ingredient B

  • 10 g cooking oil

Ingredients C


  • 75 g soy beans, rinsed
  • 20 g whole white peppercorns 
  • 30 g fresh ginger slices 
  • 40 g garlic cloves, skin on, bruised
  • 30 g anchovies 
  • Inner flesh of 1 courgette 

Ingredient D

  • 1,500 g water

Ingredient E

  • 250 g water

Ingredients F

  • 750 g minced veal
  • 1 small fried salted fish, deboned 
  • 1 Tbsp cornflour 
  • 1 spring onion, finely chopped
  • Dash of white pepper, to taste
  • Sesame oil, to taste
  • Light soy sauce, to taste
  • Mushroom oyster sauce, to taste
  • Scooped tofu from G

Ingredients G


  • 250 g block organic tofu, cut in 3 equal rectangular pieces. Scoop part of the tofu to create a cavity. Transfer scooped tofu to F
  • 2 red sweet pointed peppers, cut in rings, seeds removed 
  • 1 aubergine, cut on the bias
  • 4 shiitakes, soaked in hot water until plump. Remove stems
  • 1 courgette, cut in equal parts/ rings. Scoop the flesh in the centre and transfer to C

Ingredients H

  • 1 Tbsp mushroom oyster sauce
  • 1 Tbsp light soy sauce
  • 3/4 Tbsp sesame oil
  • Coarse sea salt, to taste

How to prepare 



  1. Place A in TM bowl. Blend 5 sec/ sp 5.  Scrape the sides of the inner bowl.
  2. Add B. Sauté for 5 mins/ 120 C/ sp 2
  3. Place C in the simmering basket and attach it in the TM bowl. Add D. Slow cook for 45 mins/ 120 C/ sp 2
  4. Pour E in TM bowl. Stir C. Cook further for 10 mins/ 120 C/ sp 2 
  5. Meanwhile, combine F in a clean bowl
  6. Discard C and rinse the simmering basket 
  7. Stuff F in the cavities of G
  8. Pan-fry stuffed veg and tofu until golden brown
  9. Prior to serving, place stuffed G in the simmering basket. Add H and cook for 10 mins/ 120 C/ sp 2
  10. Done!


Et voilà!

My one-dish meal. Super scrumptious!

Honestly, I could have this everyday…

I’m linking this post to #CookBlogShare : May 3-9 hosted by Snap Happy Bakes

With the colourful array of vegetables in this dish, I’m also linking this post to Tea Time Treats Linky Party for May 2016, hosted by The Hedgecombers and Lavender and Lovage

Another beautiful woman once said, “When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child“. ~ Sophia Loren ~

Thank you for thinking twice a zillion times for me. Happy Mother’s Day, Mum and to all mothers everywhere.

Blessed Sunday!


There is a saying, “You can take a Sarawakian out of Sarawak, but you can’t take Sarawak out of a Sarawakian“. It’s a quaint way of saying that you are bound to remember your roots wherever you are 🙂

This is so true in my case, where food is concerned, of course. I’m sure many people fall in the same boat as I do *wink*  

Moving to Belgium some two decades ago, revisiting and reminiscing childhood memories in any shapes and forms become a norm. The dish that I often re-visit time and time again is none other than the murky-looking green dish called Ka Chang Ma (KCM) where chicken meat is the main protein ingredient in the recipe. This dish is undisputably renowed (only) in Sarawak, especially in Kuching. It’s not everyone’s favourite dish, to be honest, because the dish has been stigmatised as a food for women in confinement. This conservative rationale no longer holds true today. KCM is cooked all year round.

Thermomix Cooking Defined

3 years ago, I posted a rather comprehensive write-up of this unique dish, with a story to tell. You can read it all here: Ka Chang Ma (The Mother of all Dishes)

While it was prepared the conventional way (with Mum’s recipe et al) then, I converted the recipe in the Thermomix jargon. Now, I have both methods on my blog which I can refer to anytime  🙂


KCM cooked the Conventional way (day light)


KCM cooked in TM5 (night light)


Cooking in either way had no influence on the taste (the end result), however, the cooking processes were obviously different. 

In a nutshell (metaphorically speaking): You want to go to Restaurant X. You have a choice of either taking the car which takes 5 mins OR on foot, which takes 15 mins. By either taking the car or going on foot, you will reach the same ultimate destination. The differences are the mode of transportation and the duration it takes from origin to destination. In this example the car was the Thermomix  way of cooking, whilst going on foot was the conventional  or traditional way of cooking. Got it?

Or simply, the Thermomix is just another collection of kitchen gadget in addition to a Slow Cooker, a Multi Cooker, a Pressure Cooker, etc that you might already have, only that it replaces at least 10 kitchen appliances: blender, grater, chopper, steamer, (slow)cooker, rice cooker, mixer, soup maker, dough kneading machine to name but a few.

Any conventional recipe can be converted to the TM method. There’s no secret. There’s no trick.  All you need to do is to decipher the logic.


How I cooked the KCM in my TM5

Ingredient A –

  • 10 g loose leaf KCM (Motherwort) dried herb 

Ingredients B –

  • 20 g sesame oil
  • 695 g chicken drumsticks 

Ingredients C –

  • 10 g ground KCM dried herb
  • 10 g ground ginger
  • 50 g whiskey 
  • 200 g water

Ingredients D –

  • 20 g whiskey 
  • 300 g water
  • 1/2 cube vegetable stock
  • 1 tsp ground ginger 
  • 5 g sesame oil

 How to prepare?

  1. Toast the loose leaf KCM in the TM bowl for 10 mins/ V/ sp1
  2. Grind the toasted herb when the temperature drops below 60 deg C. Mill for 1 min/ sp6 -> 10
  3. Tip ground KCM in a clean bowl. Set aside.
  4. Add B in TM bowl. Cook for 5 mins/ V/ R/ spoon.
  5. Add C and cook further for 22 mins/ V/ R/ spoon
  6. Adjust seasoning by adding D. Cook for a further 5 mins/ V/ R/ spoon
  7. Done!


Verdict : KCM is undeniably one of my favourite comfort foods. With its myriad of nutritional benefits, I could have this dish anytime I want, but like many things, there is always a limit. Moderation is key.  By the way, I have cooked several different dishes with or without using the Thermomix. There are some dishes that worked better the conventional way. For KCM, if given the choice, I would cook the dish in my TM5. Why? Because the cooking is 100% done in the Thermomix, from dry-roasting the herbs to grinding the herbs to braising the chicken. Et voilà, dinner’s served! Simply effortless.

The KCM Chicken dish (or braised Motherwort Chicken dish) is a local dish of Sarawak. For this I’m linking this post to April Tea Time Treats: Local & Regional Recipes hosted by Lavender and Lovage and The Hedgecombers

Ka Chang Ma is Motherwort, an herbaceous plant of the mint family. This recipe uses only the dried herb. I’m linking this post to Lavender and Lovage’s Cooking with Herbs for Easter and Spring


Have a great week!


F is my TM Advisor. I attended a half-day TM demo at her house and a month after the demo, I owned a TM5. If you have just landed on this post, please read my previous posts on this subject. I did not make the decision to buy the TM on the spur of the moment. There’s a credo attached to it. Do not jump the gun! 

F owns the TM5 for 4 months now. She has cooked a million and one things with lots of ease and confidence in the smallest and smartest kitchen, while I’m still at a toddler’s stage id est being inquisitive…what if I changed a little bit here and a little bit there, what would the result be?

It’s definitely not always a success, if you have read my last post about my disastrous fried rice!

So last week, F forwarded me her flan caramel recipe. It looked extremely easy, with only 3 ingredients for the flan and another 3 ingredients for the caramel. I followed her scribbled recipe to a T. While F had already made her flan caramel a day before and had also made a video on the prep, I started making my flan with exactly the same ingredients and recipe.

BUT, how come F‘s flan turned out like this?


While mine ended up looking like a giant melting popsicle or a blob! OMG!!


What went wrong??!!

We exchanged notes and I told her I followed her recipe to the dot. Mind you, the recipe says to steam the flan caramel in 6 ramekin dishes for 20 minutes, however, my flan did not set at that timing at all. I added another 10 minutes, still they were not set. I told F about my runny flan, and she said I should not over-steam! But how? They were as runny as any runny nose toddler on this planet! Yikes! At that point, I guess F was a bit nervous for me. She sent me the step-by-step video she made about making the flan caramel, which she has not finished editing. I watched the video twice and told her the only difference I noticed was that she had covered every single ramekin with aluminium foil, while I only covered the Varoma tray layer with cling film. F said that was not the issue. Covering the ramekin with the foil prevents condensation falling back to the flan. Okay…. but they were still runny!! F did not have a clue either, hence, I followed my own judgement and adjusted the dial to another 10 minutes. Can you believe this? They were still not set, although I noticed one or two flans (by the way, I used 4 coffee cups and 2 small ramekins) turning yellower than the rest.


After steaming for 50 minutes, I gave up. I let the flans to cool down before refrigerating them and praying hard that all 6 flans would set nicely the following day.

By the way, out of the 6 flans, only one came out a winner!


Did the 5/6 failure deter me in making more flans? Nope! That was only the beginning. Infact I’m more challenged to make them right the next time

Great minds think alike

When F told me she was making Beef Rendang in her thermie on Saturday, I gulped! How could she read my mine??!! That was certainly a thermie MasterChef challenge of the Beef Rendang dish between us, only that F was not aware I was cooking my rendang that day! Yeah, great minds think alike 👍🏼

I was drooling at F‘s Beef Rendang.


F‘s rendang was redder than mine because she used only fresh chillies, while I used only dried chillies. My recipe is adapted from here to the TM way of cooking.

Here’s the result of my Beef Rendang cooked in 90 minutes / Varoma/ Reverse at the lowest possible speed



Marriage made in Heaven!

Without a doubt, the Beef Rendang goes very well with Nasi Lemak, so I just had to make Nasi Lemak! As simple as that…

My kitchen has never smelt so heavenly! Mmmmmm…..



F, thanks for posting the video of the sambal nasi lemak on Facebook and reminding me about it! It was just a sin not to make it! I did not follow the recipe 100% but adapted it to my own taste. 20 dried chillies? Too lame. I used perhaps 40 (I did not count, but you can see that in the collaged photo above) plus 4 fresh red chillies. It’s nice to be dragons for a change, blowing fiery breaths during this cold winter period. LOL!

Erm…sorry, F, if I’ve annoyed you with my silly questions, because I was only following JL‘s instruction… don’t forget to ask F for any help! She has the patience and knowledge of a guardian angel! 

I rest my case!

Happy Mid-Week everyone!










Un-veiling my TM5 (#thermomix)

Posted: December 13, 2015 in Thermomix
Tags: , ,

It was 17:07 on Tuesday, 24th Nov. My GSM rang.

A female voice from the other end of the line : Good evening, Madam. We received your order for the Thermomix last Thursday and I’m glad to inform you that your TM5 will be delivered to your preferred address tomorrow morning between 08:30 to 11:30. Will you be there to receive your package?

Me (heart thumping) : Yes, I will be around tomorrow. 

Lady : Great

Me : Thanks and see you tomorrow.

Lady : Til tomorrow. Bye..

Me : Bye

Wednesday, 25th Nov arrived. I had a day off. Incidentally, I had something else on my mind that day, as Wednesday’s a half school day for my younger son. I was craving for laksa, or specifically, Kuching Laksa

As the preparation of the laksa gravy and the condiments and garnishes took a huge proportion of my time, I spent most of my morning hours in the kitchen slogging away with the aromatically delectable and mouth-watering dish. My target was to get the laksa done before my younger son came home from school, at 12:20.

It was drizzling that Wednesday. While I was engrossed in the kitchen,  the door bell rang. A guy stood at the doorway with a package in his hands. It was not even 10 am when MY Thermie arrived! Perfect time estimation from the lady 👍

I told the guy to place the package in our hallway. 

I immediately whatsApp’d my TM Advisor, F, and told her my TM‘s arrived! She was the one who had arranged to submit my order. She was very excited for me. She said I was lucky to receive my TM at a decent hour. She received hers at the most ridiculous hour. Her door bell rang at 6.30 am!😳

By the way, I did not unbox my Thermomix immediately until in the evening. My sons were the excited lots, actually. The one object that caught their eyes was the recipe chip! Ah well… What do you expect? Boys and toys. Wait until they see the digital touchscreen… LOL!

Un-boxing… Finally!

Yup, I was curious. I just had to peek😜

The new TM5 came with a recipe chip, a cook book, a manual in several languages and a free gift for the month of Nov. It was the transport bag, although I had silently  hoped for a second  TM bowl. Wishful thinking …😬


Like most German products or inventions, the TM looks pretty uncomplicated, no-nonsense and  very straightforward.  That was my first impression. There’s the TM bowl (also works as a cooking pot and pan), the internal steaming basket (or multi-purpose use for steaming rice, potatoes, meat, vegetables as well as works as a sieve or strainer), the varoma dish and tray for steaming almost anything, a special designed spatula, a butterfly whisk and a measuring cup. That’s about all, and I was wondering if it was actually worth paying so much for so few accessories? Hmmmm…😏

Like my sons, I was drawn by the cool recipe chip. Every single recipe on the chip is found in the cookbook. The chip is essentially a digital cookbook with step-by-step onscreen instructions. How cool is that!

A permanent home

Before hubby got home that evening, I had to hurrily find a permanent home for my thermie. I had a spot in mind, next to the stove top. Perfect with the exhaust hood nearby.


But, Oh dearie me, the Varoma dish and tray could not fit on top of the TM bowl. Either the cupboard’s too low or the thermie’s too tall! Arghhh! What a shame!

Anyway, where you have decided to place your TM, that spot should ideally be the permanent home of your thermie. It’s madness having to move your thermie from one location to another. It’s not terribly light, for a start. Most importantly, the permanent spot should be in close proximity to a power socket with clean and dry surface or work area 24/7.

Hey that sounds like an area in my basement *wink*


Nah, that’s not my basement you see there, but another corner of my kitchen top, next to my oven. Phew! I managed to squeeze some space. It has been a long time since I have given a permanent home to another kitchen gadget😊

Now, what prompted me to place the order? 

In my previous posts, I mentioned my head ruled my heart. I dug the facts, read a few blogs, however, one particular email really hit the nail on the head ~ a reply from JL

JL is an Australian who’s married to a Malaysian. She used to host cooking shows back in Australia and she currently gives cooking lessons in Belgium.

Our email exchanges as following –

Nov 16, 2015, at 12:37

Hi JL,

How are you? I know it has been a while.. I hope you still remember me??

I was at F‘s during one of her English demo’s for TM5. I was quite impressed with the ‘machine’, but had to think a wee bit longer because (1) it’s not cheap and (2) shortage of storage space

I understood you bought the Thermomix without even attending a demo? What prompted you to press the “buy button” so confidently, may I ask? Ha ha…

By the way, have you been using TM5 constantly in your kitchen. I just hope that if I ordered TM5, it will not stand idle in my kitchen. I noticed TM5 is selling well in Australia.

16 November 2015 18:11


Nice to hear from you !

I heard about TM5 in Australia and when I saw one at F‘s house I ordered one immediately and have been using it almost daily! It has almost replaced my food processor and my KitchenAid and definitely my blenders for hard core Indian masalas!

If you can afford it, yes please buy it from F because she will be very supportive and will share all her expertise with you! You won’t regret it. If you like to cook and experiment!

Yesterday, I made a chestnut soup in it, rinsed it and made a cauliflower cheese, rinsed it and then used it to mix dough for rotis and lastly made a chocolate cakenothing to wash, no saucepans to clean! it does everything but bake! It chops, stirs, cooks and steams. So I do recommend it but on condition that you will use it and that you have a comfortable place in your kitchen where it will remain as a permanent fixture!

On the other hand, a friend in Australia bought one but because she does not like to cook has put it away and never uses it!

Your choice ..


Yup, choice made, and what now? Will I be using my thermie daily? 

Hint: I did use it, but lo and behold, calamities arose.  I could only wail!!! Arghhh…. Why me?!!!


If you’re wondering what happened to my thermie, stay tuned to my next post for the answers 😱

Stay warm!


<< Flashback <<

… I have to remind myself that two Christmases ago, I received a Kenwood Major Premium set from hubby. A special gift I got tucked neatly under the Christmas tree. In the meantime, I have also bought a Soupmaker, a Multi-Cooker, a coffee grinder, a steamer and what-have-you? God knows why I am hoarding/stockpiling all these kitchen gadgets! Do I have space for another piece of item in my kitchen? Or will it be just another white elephant ?

Yup, I have a million and one questions in my head. First, I need to make a checklist and tick imaginary boxes … the pros and cons….

>> Fastforward >>

It has been more than a month ago since my half-day Thermomix demo experience! Now, how did I fare in my Checklist?  We shall see …

I don’t know why, but I always feel a HUMONGOUS  sense of guilt walking down our basement. I feel as if the still-in-the-box blender, juicer, multi-cooker, steamer, chopper, grinder are staring at me with fiery and raging ‘eyes’. They must be so … erm…feeling un-loved and probably, bored, too 😁

Let me out of here!

Ah… shut up! Well, at least you’re not directly gathering dusts.. Erm… only the boxes, ok? …LOL!

That’s how I have to console myself. I don’t blame hubby for insinuating me and being really critical with my kitchen investments! Walking through my kitchen is like …. Argghh!! Where am I going to place another bulky gadget? Darn the storage space! I could hardly find any space …

Of all the kitchen gadgets I own, the most used are my trusty 20-year old ‘Cook and Keep Warm’ National Rice Cooker, Philips Soupmaker, Braun hand-mixer, Joyoung Soymilk maker, Philips Coffee-Maker and the Kenwood stand mixer. But alas, my 2-year old Soupmaker is as good as dead now. R.I.P *sob*

Head vs Heart

My head and heart’re in constant loggerheads with one another. Infact, my head ruled, because I wanted to think through a list of questions ~ the facts, the logics, hence the longer-than-normal ‘pause’ period. Mind you, I was not going to blow my purse with yet another electronic gadget that’s equivalent to a peak season round trip airfare BRU-KCH-BRU! Yup, THAT expensive!

By the way, the Oompa Loompas in my head chattered away and told me what to do. Go search the net, check the YouTube. Read, digest and decide!

What did I learn? Was I impressed?

Well, the other couple were. Congratulations! They have actually made their decision on the spot after the TM demo on Saturday, 24th Oct, 2015! Good for them. And guess, who the TM Advisor was??!! Surprise no more! Many of my friends will recognise and know her. I call her Jane-of-all-trades!


By the way, F, it was a great demo! M and I ate to our hearts content ~ without a doubt… LOL!

A week later, F whatsApp’d me and told me the couple’s daughter wanted a demo and guess what ~ like her mum and dad ~ she placed an order for the TM5 immediately after the demo.

As for me, I was still reading and digesting, exactly what the Oompa Loompas in my head told me to do. My girlfriends who have read my previous post, here, said I left a cliffhanger in that post and they wanted to know if I had decided to buy the Thermomix.

Well, did I?

It was drizzling on a Wednesday, I had a day off that day. The door bell rang. A guy delivered a box to my home address.


Question….Will this box join the rest of the box-in gadgets in my basement and gathering dusts? Another pair of beady eyes? YIKES!!

Well, I just took the risk of blowing up my Year End bonus for that 😱

So, what’s up next ?