Asian Recipes for Thermocook and Thermomix

Asian Recipes 

W W W . J A C K I E M . C O M . A U 

FOR THERMOmix AND THERMOcook 

15Delicious Southeast Asian 

Recipes Made Easy Using the 

Thermomix and Thermocook

LAKSA NYONYA 

spicy coconut milk noodle soup 

INGREDIENTS 

1/2 cup onion, quartered 

6 garlic cloves 

1 inch galangal 

1 inch turmeric 

1/2 Tbsp belacan powder 

4 Tbsp soaked dried shrimp 

2 inch length of lemongrass 

1/2 cup chilli paste (from soaked, 

blended dried chillies, or mild fresh 

chillies) 

1 1/2 Tbsp sugar 

2 Tbsp chicken stock granules* 

100 ml vegetable oil 

For the soup - 

1/2 cup laksa paste 

250 ml coconut cream 

3 cups water 

5 tofu puffs, halved 

500 g noodles, blanched 

1/2 Lebanese cucumber, cut into thin 

strips 

100 g Beansprouts 

2 sprigs laksa leaves, aka Vietnamese 

mint (optional) 

1 boiled egg, peeled and halved 

Poached seafood or chicken slices as 

desired 

*Preferred brand is Knorr and acceptable 

substitute is 1 chicken stock cube per 1 Tbsp 

chicken stock granules 

method 

1) Place onion in Thermocook jar. Purée 

5 seconds | Speed 7. Remove and sieve 

to extract excess liquid (optional). 

2) Combine rest of spice ingredients in 

bowl. Mill 7 seconds | Speed 10. 

3) Add puréed onion and oil. 

4) Sauté for 10 minutes | 100°C | Speed 

2 | measuring cup off. 

5) dd chicken stock granules and sugar 

and cook a further 3 minutes. 

6) Remove and store in fridge or freezer. 

To make laksa soup - 

1) Combine ½ cup laksa paste with ½ cup 

coconut cream and 3 cups water in 

Thermocook jar. Bring to a boil. 

2) Noodles/vegetables and other 

garnishes (meat/seafood) can be steamed 

in steamer basket for 8 minutes while 

soup is being made, or they can be 

poached separately. 

3) Place noodles etc. in bowl, top with 

soup and serve. 

www.jackiem.com.au 2

OTAK-OTAK 

grilled spicy fish cakes 

INGREDIENTS 

300 g fish fillets (eg. mackerel, 

red fish or basa) 

2 Tbsp iced water 

1 Tbsp tapioca flour 

Dash of pepper 

1 Tbsp sugar 

1⁄2 Tbsp chicken stock granules* 

1 1⁄2 tsp Malaysian fish curry 

powder** 

1 large egg 


1 tsp chilli paste 

3 kaffir lime leaves, milled or 

thinly sliced 

2 1⁄2 Tbsp packaged fried onion 

Optional – 300g banana leaves, 

cut into 3 x 5” pieces, to wrap 

A little cooking oil for pan-frying 

or grilling 

method 

1) Combine fish fillets, tapioca 

flour, iced water and pepper in the 

jar. Blend at Speed 7 | 3 seconds. 

2) Transfer into mixing bowl and 

combine all other ingredients. 

3) Place 2 Tbsp fish mixture onto 

dull side of banana leaf, fold up 

the sides and secure ends with 

bamboo sticks or toothpicks. 

4) Pan-fry approx. 5 minutes in a 

non-stick pan, brush top with a 

little oil, flip and cook a further 5 

minutes or until done. 

5) Alternatively, if not using 

banana leaves, heat up 1 Tbsp oil 

in a non-stick frying pan and 

spoon the fish paste into pan and 

cook as fish cakes. 




**Acceptable substitute is any type of curry 

powder 


MALAYSIAN CHICKEN CURRY 

INGREDIENTS 

1/4 cup vegetable oil 

1 large onion 

5 garlic cloves 

½ inch knob ginger 

1 stalk lemongrass, cut into 3- 

inch chunks 

3 Tbsp Malaysian meat curry 

powder**, mixed to a paste 

with a little water 

1 kg chicken thigh fillets or 

drumsticks 

1 Tbsp sugar 


1/4 tsp salt 

200 ml water 


**Preferred brand is Knorr and acceptable 



**Acceptable substitute is any type of curry 

powder 

method 

1) Blend lemongrass and ginger 

at Speed 10 | 4 seconds. 

2) Add onion and garlic, blend at 

Speed 7 | 5 seconds. 

3) Add oil and curry powder and 

cook 20 minutes | 100°C | Speed 

2 | measuring cup off. 

4) Add all other ingredients 

including chicken and cook 15-20 

minutes (depending on size of 

chicken pieces) at 100°C | Speed 

1 | measuring cup on. 

5) Adjust seasoning if required; 

remove and serve. 


COCKTAIL BUNS 

soft rolls filled with coconut 

INGREDIENTS 

method 

For the cocktail buns - 

1 cup water 

2 Tbsp plain flour 

1/3 cup sugar 

1/4 cup butter 

2 1/2 cups plain flour 

1 tsp yeast (active dry) 

2 Tbsp powdered milk 

1 egg 

1 cup plain flour 

For the filling - 

1/2 cup butter 

1 cup sugar 

1 cup powdered milk 

2 cups desiccated coconut 

1 cup plain flour 

3 Tbsp water 

For the cocktail buns - 

1) Pour 1 cup of water and add 2 Tbsp 

plain flour. Set 3 mins at Speed 2 at 65°C. 

2) Add sugar, butter, yeast, powdered 

milk and 2 1/2 cups plain flour. Set 1 min 

at Speed 3 . 

3) Add 1 egg and another cup of flour. 

Set 3 mins at Speed 3. (Add more flour if 

needed). 

4) Rest in warm place for 30 mins. 


1) Mix all filling ingredients and set 5 

mins at Speed 3 at 55°C. 

To make the cocktail buns - 

1) Divide dough into 16 portions. 

* I used the Thermocook dough attachment 

for this recipe. 

**This recipe will work in a Thermomix as 

well, using the dough setting for all steps. 

2) Flatten each piece. Add 2 Tbsp of 

filling, seal edges and then turn around so 

seal is at the bottom. 

3) Shape into oblong rolls. Brush with egg 

and sprinkle with sesame seeds. 

4) Rest in warm place for 45 mins. Bake 

at 190°C for 15 mins. 


SEREMBAN CHICKEN SIEW PAO 

baked chicken buns 

INGREDIENTS 

500g chicken mince 

20ml light soy sauce 

25ml thick soy sauce 

3/4 Tbsp chicken stock granules 

1/2 Tbsp hoi sin sauce 

a dash of pepper 

3/4 cup sugar 

75 g fried onion 

150 ml water 

Water dough - 

240 g strong flour 

1 tsp salt 

120 g butter 

60 ml water 

30 ml sugar 

1 tsp lemon juice 

Butter dough - 

130 g plain flour 

100 g butter 

*** 

method 


1) Combine all ingredients except 

fried onions in the mixing bowl, 

cook at Speed 3 @ 100°C for 15 

minutes. 

2) Add fried onions and cook a 

further 5 minutes; adjust 

seasoning as required. 

For the dough - 

1) Combine all water dough 

ingredients in mixing bowl, knead 

at Speed 3 for 4 minutes. Remove. 

2) Combine butter and flour for 

butter dough in mixing bowl, 

knead at Speed 3 for one minute. 

Make sure not to mix for too long 

or the dough will turn into a 

mousse-like texture; it should be 

fairly firm. 

For the chicken siew pao - 

1) Combine all water dough ingredients in mixing bowl, knead at 

Speed 3 for 4 minutes. Remove. 

2) Combine butter and flour for butter dough in mixing bowl, knead at 

Speed 3 for one minute. Make sure not to mix for too long or the 

dough will turn into a mousse-like texture; it should be fairly firm. 


SPIRAL CURRY PUFFS 

INGREDIENTS 

For the curry filling - 

2 potatoes, quartered 

300 g minced beef 

1 onion, quartered 

3 cloves garlic 

3 Tbsp meat curry powder 

11/2 Tbsp chicken stock 

granules 

3 Tbsp sugar 

2 Tbsp cooking oil 

Water dough - 


160 g strong flour 

1 1/2 tsp salt 

75 g butter 

280 ml water 

30 ml lemon juice 

Butter dough - 


200 g butter 

method 

For the water dough - 

Place all ingredients in the 

mixing bowl. Knead for 3 

minutes. Remove and set 

aside. 

For the butter dough - 

Crumble butter in a bowl. Mix 

with flour until it’s just barely 

combined. It’s important not to 

work this too much as you 

DON’T want a soft, mousse-like 

result. 

For the curry filling - 

1) Place potatoes in mixing bowl. 

Process at Speed 7 / 2 seconds. 

2) Transfer into Thermoserver. 

Cover with boiling water and set 

aside for 10 minutes. 

3) Place onion and garlic in 

mixing bowl. Process at Speed 7 / 

2 seconds. 

4) Add oil and curry powder, cook 

at 100°C / Speed 1 / 3 minutes. 

5) Add all other ingredients inc. 

strained potatoes. Cook at 100°C 

/15 minutes / Reverse. 

6) Remove, adjust seasoning and 

allow to cool before use. 


SAMBAL BELACAN 

spicy shrimp paste 

INGREDIENTS 

2 large onions 


75 ml Fish sauce 

2 Tbsp Belacan (shrimp paste) 

powder** 

1 Tbsp crushed dried chillies 

200g large red chillies 

150 ml vegetable oil 

2 Tbsp sugar 




**Malaysian shrimp paste block or 

Indonesian Terasi or Thai shrimp paste 

method 

1) Purée onion 7 seconds | Speed 

7. Remove and squeeze out 

excess liquid. 

2) Purée fresh chillies 5 seconds | 

Speed 8. 

3) Return onion into Thermocook 

jar, add all other ingredients. 

4) Cook 30 minutes | 100°C | 

Speed 2 | measuring cup off. 

5) Optionally cook a further 20 

minutes for a dryer, darker 

sambal. 


TOUM 

Lebanese garlic sauce 

INGREDIENTS 


juice from 1/4 lemon 

1/4 tsp salt 

1 egg white 

200 ml oil 

2 Tbsps iced water 

method 

1) Place garlic and salt in 

Thermocook mixing bowl. Mince at 

Speed 10 for 2 seconds. 

2) Scrape down the sides using a 

spatula. Add lemon juice and egg 

white. 

Attach butterfly whisk, process at 

Speed 4 for 10 seconds, cap on. 

3) Set at Speed 4 for a further 2 

minutes, gradually drizzling the oil 

through the lid opening. 

4) Towards the last 15 seconds, 

drizzle the iced water in the bowl. 

Remove and transfer into jar or 

container. Store refrigerated for 

up to a week. 


KAYA 

pandan & coconut jam 

INGREDIENTS 

method 

30 ml pandan juice 

250 g sugar 

3 large eggs 


1) 6 pandan leaves + 100ml water 

– Blend at Speed 10 for 5 seconds. 

Strain. 

2) 30ml pandan juice + sugar + 

eggs + coconut cream – Blend at 

Speed 8 for 5 seconds. 

3) Set Thermocook at 90°C for 30 

mins at Speed 3. 

4) Purée kaya at Speed 10 for 5 

seconds to obtain smooth 

texture. 

5 ways to use kaya 

Make Kaya Toast by spreading kaya on a thick piece of white bread 

and topping with a generous slice of butter. 

Use as a dip or spread for flaky roti canai. 

Make Kaya Puffs by freezing spoonfuls of kaya, wrapping in puff 

pastry and quickly frying in hot oil. 

Drizzle over pancakes or crepes instead of syrup or honey. 

Make peanut butter & kaya sandwich by spreading a generous 

amount of kaya on bread and topping with a smear of crunchy peanut 

butter. 


SERUNDING 

spicy shredded meat 

INGREDIENTS 

500g cooked chicken or fish 


4 Tbsp sugar 

1/2 Tbsp fish sauce 

1 tsp chicken stock granules 

1 tsp thick soya sauce aka 

cooking caramel 

1 tsp pepper 

2 Tbsp oil 

method 

In a Thermomix bowl - 

1) Place 8 cloves of garlic and 

process at Speed 5 for 1 second. 

2) Add 500g fish cutlets (skin off) 

and process at Speed 5 for 5 

seconds. 

3) Add the following – 1 tsp thick 

soya sauce, 4 Tbsp sugar, 1/2 

Tbsp fish sauce, 1 tsp pepper, ½ 

tsp salt, 1 tsp chicken stock 

granules. 

4) Cook at 120°C for 15 minutes, 

Speed 2, measuring cup off. 

5) Add 2 Tbsp oil. 

6) Cook at 120°C for 15 minutes 

at Speed 2. 

7) Remove and spread on baking 

tray; bake at 180°C for 10 

minutes. 


FISH PASTE 

This recipe is great for those who find the thought of attempting 

your own fish paste (used for fish balls, stuffed tofu & 

vegetables, fish cakes etc. etc.) daunting because of the cost and 

time involved. 

INGREDIENTS 

500g basa fillets, defrosted, 

drained 

100g finely minced chicken 

½ tsp pepper 

½ tsp salt or 1 tsp chicken 

powder 

1 Tbsp tapioca flour or a bit 

more cornflour 

method 

1) Combine all ingredients in food 

processor and blend until 

smooth. I used an Optimum 

Thermocook at Speed 8 for about 

12 seconds. Be careful not to 

process for too long as the heat 

from the blades may semi-cook 

the paste. 

2) Fish paste is now ready for use 

in your recipes. Pictured here is 

stuffed tofu and vegetables – 

which I fried after stuffing with 

the fish paste, then drizzled some 

hoisin sauce and toasted sesame 

seeds over them. 


STEAMED CHAR SIEW PAO 

steamed chicken buns 

INGREDIENTS 

Simple bun recipe - 

400g low gluten flour (or 

superfine/HK/pao flour) 

200g water 

5g instant yeast 

20g oil 

30g caster sugar 

For the chicken filling - 

500g chicken mince or diced 

chicken 

1 Tbsp light soy 

1 Tbsp thick soy 

1 Tbsp chicken stock granules 

1 Tbsp hoi sin sauce 

dash of pepper 

¼ cup sugar 

¾ cup fried onion, pref. soaked 

in 100ml water 

method 

For the bun - 

1) Mix all the ingredients together 

5 sec / speed 6. 

2) Knead for 2 mins. 

3) Allow dough to rest for 30 mins 

before rolling into small balls to 

shape. 


1) Combine all ingredients in 

Thermomix bowl. 

2) Cook 15 mins/120°C lid off / 

reverse blade. 


SINGAPORE CHWEE KUEH 

INGREDIENTS 

For the batter - 

150g rice flour 

2 Tbsps tapioca flour 

1 Tbsp wheat starch (optional) 

700ml water 

For the topping - 

4 Tbsp minced preserved radish 

(rinsed), pref sweet variety (per 

brand used in video, blue label) 


2-4 Tbsp sugar (depending on 

sweetness of preserved radish) 

¼ cup vegetable oil 

2 Tbsp dried shrimp (soaked) 

½ Tbsp cooking caramel 

(optional – I didn’t use it in my 

video because my favourite 

Chwee Kueh memory from 

Singapore didn’t have it in 

theirs) 

method 

For the batter - 

1) Place all ingredients in bowl. 

Blend 5 seconds at Speed 6. 

2) Cook for 12 minutes at 100°C 

Speed 2. 

3) Transfer into oiled moulds, 

place in steamer basket. 

4) Steam (Varoma) for 10-20 

minutes depending on type and 

size of moulds. 

5) Remove and serve with 

topping. 

For the topping - 

1) Place garlic, dried shrimp (and 

preserved radish if not preminced) 

in bowl. Mince 2 seconds 

on Turbo setting. 

2) Add all other ingredients and 

cook 12 mins at 120°C Speed 1. 

3) Place on top of steamed rice 

cakes and serve. Leftover topping 

can be stored in fridge for 3 

weeks. 


GARLIC CHILLI SAUCE 

INGREDIENTS 

1 cup garlic cloves, peeled 

2.5 cups large fresh chillies 

½ cup bird’s eye chillies 

1.5 Tbsp salt 

½ cup water 

method 

Blend 10 seconds on speed 

setting 6.5. 


MANGO ICE CREAM 

INGREDIENTS 

600g double cream OR coconut 

cream 

3 eggs 

120g honey 

400g mango flesh 

½ tsp salt 

METHOD: 

method 

1) Combine all ingredients and 

blend in Thermocook (or blender) 

at Speed 8 for about 10-15 

seconds (in my broadcast I did it 

for 12 seconds because the 

mango was already pulpy). 

2) Cook at Speed 4 at 80°C for 8 

minutes. 

3) Remove and allow to cool. 

Transfer into your ice cream 

maker and churn until ready. 


For more recipes and tips, visit 

www.JackieM.com.au 

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Asian Recipes for Thermocook and Thermomix

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