饭

How the Rice Cooker Mode Adds Value to Cooking Rice

烩饭模式能够如何为烹煮米饭增值
More Quantity
更多份量
- Cook up to 500g of rice in
the mixing bowl compared to
300-350g of rice in the
simmering basket.
- At average 70g rice per
portion, this doubles up the
portion size from 4 to 8 using
the Rice Cooker mode.
More Flavour
更多口味
- An ideal method to make
savoury or flavoured rice as
rice will absorb all liquids
cooked in the mixing bowl.
Less Hassle
减少麻烦
- The rice & liquid will be
evenly mixed via the initial
auto-mixing.
- As it is automated, there is
no need to remember any
settings for time, temperature
and speed.

- 可以直接在主锅内烹煮多达 - 制作咸味或有调味米饭最理 - 米和液体会通过启动后的自

500克的米，而在网锅内只能 想的方法，因为米饭会吸收主 动混合模式搅拌均匀。
烹煮300-350克的米。 锅内的所有液体或酱汁。
- 基于此模式是自动化的，因
- 若以平均70克米为一人份量 此用户无需记住任何时间，温
计算，使用烩饭模式可以将4 度和速度的设置。
人份量双倍增加至8人份量。
 Rice Cooking Mode 烩饭模式
Type of Rice Rice Liquid Tips 贴士:
米的种类 米 液体
Boil the water to 100 C or use hot
Jasmine Rice 200 g 250 g water to cook the rice to get better rice
香米 texture. When the rice is cooked, let the
500 g 625 g rice rest in the mixing bowl for 2 to 5
minutes before transferring into dish
Basmati Rice 200 g 400 g and ready to serve.
印度香米
500 g 1000 g 将水煮沸至100 C 或使用热水煮饭，以获
得更好的米饭质量。当米饭煮熟后，放置
Brown Rice 200 g 450 g 米饭在锅里两分钟至五分钟， 然后再转移
糙米 到碟中享用。
500 g 1125 g

Serving portion: 200g to 500g is approximately for 3 to 6 portion

Cooking time: approximate 29 - 35 mins
Maximum capacity of rice: 500g
 Benefits of Cooking Rice in the Simmering Basket
利用网锅烹煮米饭的好处
更健康 多层烹饪 更能灵活使用

米会被洗净并蒸熟，在烹 能够同时使用多层结构进 煮好的米饭可立即用作炒

饪的过程中，米粒的淀粉 行烹饪，而且也可以自行 饭等其它饭类佳肴的食材
会被滤洗至主锅内的液体。 设置所需的时间，温度和
速度。 可烹煮少至20克的米
这也使米饭的淀粉量和碳 (最大容量 300克）
糖量减低不少，非常适于
那些控制体重或重视健康 可烹煮任何种类的米，如
的人食用。 糯米，珍珠米等
 Benefits of Cooking Rice in the Simmering Basket
利用网锅烹煮米饭的好处
Healthier Multi-Level Cooking More Flexible

Rice will be washed and Able to utilize all layers The cooked rice can
steamed, the starch from including setting own time, immediately be used as
the rice will drain into the temperature & speed ingredients for other rice
mixing bowl while cooking. within safety range dishes like fried rice

This will lead to a lower Small quantity as little as

starch and carbo option, 20g of rice (max. 300g)
which is healthier for those
who are managing weight Can cook any rice grain,
or a health condition. eg glutinous, Japanese
rice etc
Tips on Steaming while Cooking Rice
同时烹煮米饭和蒸煮食物的贴士

- 彻底冲洗生米以减少淀粉的含量

- 网锅内的生米不必完全被水覆盖，使
用1000克的水即可

- 若您打算添加超过1000克的水来滤
洗米粒中的淀粉…

i) 如果您同时使用 Varoma 蒸煮食物

（至少留出20%的蒸汽孔），烹煮前在
主锅内加入几滴食油 或者

ii) 仅使用100ºC 烹煮米饭而不同时蒸煮

食物
Tips on Steaming while Cooking Rice
同时烹煮米饭和蒸煮食物的贴士
- Rinse the rice thoroughly to reduce the
starch content

- The rice in the simmering basket does

not need to be completely covered by
water, use 1000g of water, not more

- If you intends to add more than 1000g

water to wash away the starch from the
rice…

i) add few drops of cooking oil into mixing

bowl before cooking if Varoma is in use to
steam food at the same time (at least 20%
of steam holes have to be left free) OR

ii) use only 100ºC to cook the rice without

steaming
 Benefits of Cooking Rice in the Varoma
使用蒸锅煮饭的好处
More Quantity Retain Nutrients
更多份量 保存养分
- Cook up to 800g of rice in - Steaming prevents the loss -
the Varoma dish compared of water-soluble nutrients
to using simmering basket into the cooking water and
(300g) & rice cooker mode doesn't require any added
(500g) fat
- Glucose from the rice is an
essential fuel for the brain -
and also readily source of
energy
Flexible
灵活变化
Rice can be steamed or
even cooked in a heat-
resistant container placed
in Varoma
- All types of rice can be
used (eg: white, glutinous)
Able to utilize multi-level
cooking including making
soups or gravy that won’t
tarnish the steamed rice

- 在蒸锅内蒸饭可以多达800 - 蒸煮可防止水溶性营养成分 - 生米可以放入蒸锅内或耐热

克的份量，比使用网锅 流失到沸水中，并且不需要 的容器中蒸熟
（300克）和烩饭模式 添加任何脂肪 - 可以使用不同类型的米（例
（500克）更多 - 米饭中的葡萄糖是大脑的重 如白米，糯米等）
要燃料，也是获得能量的基 - 能够利用多层次的烹饪方法，
础来源 包括烹煮不会使米饭变色的
汤或酱汁
 VAROMA SET 蒸锅组合

 3 Parts: Dish, Tray, Lid

 3.3L Capacity
 Layered cooking and separating ingredients
 The lid may expand after the vapor is
generated and holds the dish firmly.
 Every 30 mins steaming requires 500g liquid
 Leave at least 20% of the holes uncovered
while steaming to achieve optimal results
To open the lid:  三部分：蒸锅，蒸盘，蒸锅盖
Tilt the lid away from the face and  3.3公升的容量
body to avoid escaping steam.  分层烹饪及隔开不同的食材
 蒸锅盖在蒸气产生后会膨胀而盖紧蒸锅
欲打开蒸锅盖：  每蒸煮30分钟需要500克水
将蒸锅盖倾向面部和身体往上打开  蒸煮时需保留至少 20% 的洞孔不被覆盖以达到
以避免被蒸气烫伤。 最佳的效果
 Usage of Parts 配件的使用

 Only use approved Vorwerk Thermomix® accessories

when cooking with Thermomix®
 使用 Thermomix® 烹饪时，仅能使用被认证由福维克制造
的 Thermomix® 配件
 Additional Information on RICE
有关“米饭”的额外信息
- Low GI rice will be digested slower hence user will have more sustained
HEALTHIER energy & feel full longer.
RICE - This is the healthier option of eating rice for those who are managing
weight & health conditions especially diabetes.
更健康的
米饭 - 升糖指数低的米饭消化的速度较慢，因此食用者将拥有更持久的能量以及
饱足感。
- 对于那些想控制体重和维护健康状况（尤其是糖尿病患者）的人来说，这
是食用米饭的健康选择。

Source: https://www.gisymbol.com/infographics/
椰浆饭
NASI LEMAK (RICE COOKER MODE)

INGREDIENTS

1 garlic clove
20 g shallots PREPARATION
10 g fresh ginger
150 g santan 1. Place garlic clove, shallots and ginger

1 tbsp coconut oil into mixing bowl, chop 4 sec/speed 6.

350 g water Scrape down sides of mixing bowl with

1 pandan leaves, tied into knots spatula.

5 g salt 2. Add santan, coconut oil, water, pandan

2 g lump sugar leaves, salt and sugar, cook 5

250 g basmathi rice min/98ºC/speed 1.

3. Add rice, start Rice Cooker. Let it rest
for 10-15 minutes. Transfer to a serving
bowl and serve hot.
椰浆饭 (烩饭模式)

食材

1 个蒜瓣
20 克 小红葱
10 克 新鲜姜 准备

150 克 椰浆
1. 将蒜瓣、小红葱和姜放入主锅，以4 秒/
1 汤匙 椰子油
速度 6剁碎。利用刮刀棒将食材刮至主
350 克 水
锅底。
1 片班兰叶，打成结
2. 加入椰浆、椰子油、水、班兰叶、盐和
5克盐
糖，以5分/98ºC/速度1烹煮。
2 克 冰糖
3. 加入米，启动烩饭模式。静置主锅内
250 克 印度香米
10-15分钟。倒入盛碗中，趁热享用。
仁当鸡
 CHICKEN RENDANG
INGREDIENTS
80 g garlic cloves
300 g shallots
5 stalks fresh lemongrass, white part only
(cut into 3cm length) PREPARATION
6 candlenuts (buah keras) 1. Place garlic cloves, shallots, lemongrass,
15 dried chillies, rinsed, deseeded and candlenuts, dried chillies, galangal, turmeric and
soaked to soften ginger into mixing bowl, grind 15 sec/speed 10.
25 g fresh galangal (lengkuas), peeled Scrape down sides of mixing bowl with spatula.
25 g fresh turmeric, peeled
25 g fresh ginger 2. Grind 15 sec/speed 10.
2 pandan leaves, cut in 10 cm length
100 g vegetable oil 3. Add pandan leaves, vegetable oil, ground cumin
and ground fennel, sauté 15 min/120ºC/speed 1
1 tsp ground cumin
until aroma.
1 tsp ground fennel
800 g whole chicken legs, 3. Add chicken, coconut milk, turmeric leaves, gula
cut into pieces (5 cm) Melaka and salt, cook
150 g coconut milk 15 min/100ºC/Reverse/Speed Spoon.
2 fresh turmeric leaves,
trimmed and shredded 4. Add kerisik, mix well with spatula, without
20 g gula Melaka, adjust to taste measuring cup, cook
2 tsp salt, adjust to taste 5 min/Varoma/Reverse/Speed Spoon. Serve hot.
150 g kerisik
 仁当鸡
食材

80 克 蒜瓣
300 克 小红葱
5 小支 香茅，只取白色部分，切成3公分长 做法
6 粒石古仔
15条 辣椒干，洗净，去籽，浸软 1. 将蒜瓣、小红葱、香茅、石古仔、辣椒干、南姜、
25 克 新鲜南姜
黄姜和姜放入主锅，以15秒/速度10 磨幼。利用刮
25 克 新鲜黄姜
25 克 新鲜姜 刀棒将食材刮至主锅底。
2 片班兰叶，切成10公分长 2. 再以15秒/速度10 继续磨幼。
100 克 菜油
1 茶匙 孜然粉 3. 加入班兰叶、菜油、孜然粉和茴香粉，以15 分
1 茶匙 茴香粉 /120ºC/速度1 爆香。
800 克 全鸡腿，切块 (5公分)
3. 加入鸡、椰浆、黄姜叶、椰糖和盐，以15分/100ºC/
150 克 椰浆
2 片黄姜叶，撕碎 反转/速度 Spoon烹煮。
20 克 椰糖，适量调味 4. 加入烤椰丝，利用刮刀棒搅拌混合均匀，无需盖上
2 茶匙 盐，适量调味
150 克 烤椰丝 量杯，以5 分/Varoma/反转/速度 Spoon烹煮。趁热
享用。
蓝花椰浆饭
椰浆饭 (网锅模式)

食材
准备
900 克 水
250 克 印度香米 1. 将水倒入主锅，置入网锅，加入米、椰
200 克 椰浆 浆、姜、班兰叶、香茅，盐和蓝花汁至
20 克 新鲜姜 网锅内。利用刮刀棒辅助搅拌均匀。
3 片 班兰叶，打成结 2. 架上蒸锅， 放入蛋至蒸锅内， 盖上蒸锅
2 支 香茅 盖，以18 分/Varoma/速度 2烹煮。
1 ½ 茶匙 盐 3. 取下蒸锅组，把蛋放入冷水里，待凉后
20 朵 蝶豆花（蓝花），泡热水 才剥壳。将蛋切半，置于一旁待用。
4 粒 鸡蛋（室温） 4. 利用刮刀棒辅助将网锅取出，再用刮刀
棒将饭刮入保温锅，置于一旁待用。
NASI LEMAK (SIMMERING BASKET)
INGREDIENTS
900 g water
250 g Basmathi rice
200 g coconut milk
20 g fresh ginger
3 pandan leaves, tied into knots
2 stalks fresh lemongrass
1 ½ tsp salt
20 butterfly pea flowers,
soaked in hot water
4 eggs (room temperature)
PREPARATION
1. Place water into mixing bowl, insert
simmering basket, add rice, coconut milk,
ginger, pandan leaves, lemongrass, salt and
butterfly pea flowers water into it. Stir well
with spatula.
2. Set Varoma dish into position, add eggs to it.
Close Varoma lid and cook 18
min/Varoma/speed 2.
3. Remove Varoma and place eggs in cold
water before removing egg shell. Cut into
halves and set aside.
4. Remove simmering basket with spatula. With
aid of spatula, transfer cooked rice to a
thermal serving bowl and set aside.
叁巴鸡蛋
参巴鸡蛋

食材

30 克 辣椒干， 去籽 准备
100 克水
75 克 小红葱 1. 将辣椒干放入主锅，以 30秒/ 速度5搅碎。利用蒸盘过滤

5 克 蒜瓣 辣椒籽。

20 克 江鱼仔 2. 将已去籽的辣椒干和水放入主锅，以3分/ 100ºC/速度1

100 克食油 煮沸。

4 汤匙 糖 3. 加入小红葱、蒜瓣和江鱼仔，以30秒/速度10剁碎。利用

1 个 黄洋葱 刮刀棒将食材刮至主锅底

2 个 番茄 4. 加入糖和食油，以网锅取代量杯置放在主锅盖上，以15分

2 个 罗望子片 / 120ºC /速度1爆香。

1 – 1 ½ 茶匙 盐 5. 加入黄洋葱，番茄，罗望子片和盐，以3分/ 120ºC/速度 1

4 个水煮蛋 烹煮。
6. 倒在水煮蛋上，趁温热搭配米饭享用。
SAMBAL EGGS
INGREDIENTS
PREPARATION
30 g dried chillies，deseeded
1. Place dried chillies into mixing bowl, blend 30sec/speed 5.
100 g water Sieve dried chillies by using Varoma dish to remove the
75 g shallots seed.

5 garlic cloves 2. Place deseeded dried chillies and water into mixing bowl,
20 g anchovies boil 3 min/100ºC/speed 1.

100 g cooking oil

3. Add shallots, garlic cloves and anchovies into mixing bowl,
4 tbsp sugar blend 30 sec/speed 10. Scrape down sides of mixing bowl
1 yellow onion, thick slices with spatula.
2 tomatoes
4. Add oil and sugar, cover the lid with simmering basket
2 tamarind slices
instead of measuring cup, sauté 15 min/120ºC/speed 1.
1 – 1 ½ tsp salt
5. Add yellow onion slices, tomatoes, tamarind slices and salt,
4 hard-boiled eggs
cook 3 min/120ºC//speed 1.

6. Pour on top of hard-boiled eggs. Serve warm with rice.

班兰椰浆饭
班兰椰浆饭

食材
准备
250 克 日本米
80 克 椰浆 1. 将米，椰浆，班兰汁，盐和香茅浸泡一
80 克 斑兰汁 小时。
1 ½ 茶匙 盐 2. 将水倒入主锅。架上蒸锅， 放入米至蒸
2 支 香茅，只取白色部分，拍扁 锅内并保留空隙，盖上蒸锅盖，以30 分
500 克 水 /Varoma/速度 3烹煮。同时，每隔10分
钟在米饭上喷洒水并搅拌，而且确保保
留空隙。趁温热时享用。
PANDAN NASI LEMAK

INGREDIENTS

250 g Japanese rice PREPARATION

80 g coconut milk
1. Soak rice, coconut milk, pandan juices, salt
80 g pandan juice and lemongrass for 1 hour.
1 ½ tsp salt
2. Place water in mixing bowl, set Varoma dish
2 stalks fresh lemongrass, into position, add rice mixture into it and
ensure unobstructed holes remained. Close
white part only, bruised
Varoma lid, cook 30 min/Varoma/speed 3.
500 g water, plus extra for Meanwhile, spray water on rice surface and
flip rice to make new hole in different area
spraying
every interval 10 minutes. Serve warm.
Nasi Lemak Burger 汉堡包
Nasi Lemak Burger 汉堡包
 WHAT’S NEXT? 下一步？

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