Cook & Share Thermomix present

RAMADHAN

30 DAY
COLLECTION

COMPILED THERMOMIX RECIPES

TO LESSEN YOUR TIME IN THE KITCHEN
TO HAVE MORE TIME FOR IBADAH

May this be our best Ramadhan

Amin
 Welcome to the
Ramadhan Collection
Assalamualaikum wbt and a good day.

The blessed month of Ramadhan is upon us. It is a time we are asked to empty our
stomach and feed our soul. It is also a month for giving.

With the pandemic crisis, the world is "Staying Together, by Staying Apart". As we are
safe in the comfort of our home, our frontliners are giving by shielding us daily against
the virus. And the MCO is proving hard for many of the daily earners. May Allah bless
them & us all with great health & courage during this tough times. 

We too can do our part for #KitaJagaKita by giving back to our frontliners and the
underprivileged through acts of charity. May Allah reward you for your good deeds.

Give charity without delay,

for it stands in the way of calamity.
AL-TIRMIDHI, HADITH 589

We hope this collection aids you to efficiently prepare meals for your family so that
the time saved can be used for ibadah. Nonetheless, we are a muhibbah
community, so anyone can really benefit from this meal selection.

We thank you for your continuous support . May Allah bless us with a beautiful &
bountiful Ramadhan. Do your best, and Allah will do the rest. Amin.

How to use the collection

H A P P Y

We’ve set up the menus for 30 days with a

selection for  your sahur, iftar and moreh. Thermomixing!
And even drinks!
Thank you for compiling

Click on a recipe which is available via

Cookidoo or Thermomix community. We Kartini Jamaliah Yuzzy Fiza Harlina Nini

do have some that are written up here by Aida

existing users.
Ida
Atti Shaz Nurul Aniza Nora Yuzzy

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THERMOMIX
 Drinks Collection

Watermelon Lemonade Mandarin & Orange Juice Mango Juice

Carrot Juice Jus Alpukat (Avocado) Ice Blended Lemon

Pineapple Spinach & Limau Kasturi Asam Boi Lemongrass Lychee

Orange Juice Splash

Frappe Coffee Turmeric, Lemon & Ginger Tea Fire Apple Cider
Vinegar
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THERMOMIX
 Drinks Collection

Watermelon Ginger Spritzer Driver Blackcurrant Cordial

Citrus & Carrot Juice Mint Lemonade Air Mata Kucing

Matcha Mango & Golden Milk Vampire Juice

Pineapple Smoothie

Oat Milk Spicy Hot Chocolate Medicine Ball Tea

with Almond Milk
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THERMOMIX
Ramadhan 1

Dates Shake & Asam Rebus Daging  & Castella Cake

Chicken Porridge Stir Fry Asparagus, Carrot & Baby Corn

Ramadhan 2

Easy Char Kuey Teow Chicken Garam Masala Half Boiled Eggs (Sous
Vide)

Ramadhan 3

Chicken Noodle Soup Lasagna, Mushroom Soup Baked Doughnuts &

& Herb & Garlic Pull Apart Bread Teh Tarik

Ramadhan 4

Thai Chicken Wrap Asam Pedas Ikan Merah Anzac Biscuits

& Asparagus and Mushroom Stir-fry

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THERMOMIX
Ramadhan 5

Mee Hailam
From The Malay Kitchen Cookbook
3 garlic cloves 1. Chop garlic, shallots and bird eyes chillies 5sec/Sp5
40g shallots 2. Add cooking oil. Saute 4mins/120C/Sp1
2 bird eyes chillies 3. Add water, light soy sauce, dark sauce, white pepper.
30g cooking oil Cook 4mins/100C/Sp1
250g water 4. Add bak choy, prawns, yellow noodles & rice cake.
70g light soy sauce Cook 3mins/Varoma/R/Spoon
5g dark soy sauce
1/4tsp white pepper powder
200g baby bak choy
200g prawn
500g yellow noodles
100g fish cakes

Daging Masak 500g beef - thinly sliced 1. Add ingredients A. Blend 10sec/Sp10.
Ingredients A 2. Add beef & ingredients B. Mix 20sec/R/Sp2. Transfer
Hitam
120g onion to another bowl.
3 garlic 3. Add ingredients C. Saute 2mins/120C/Spoon
2 inches ginger 4. Add marinated beef. Cook 20mins/Varoma/R/Spoon
2 lemongrass white only 5. Add onions & green chilli. Cook
Ingredients B 2mins/Varoma/R/Spoon
50g kerisik Tip: If cooked beef is not as soft, add 5mins cooking
3 tbsp beef curry powder time. If you want more gravy, add water or coconut milk
2 tbsp kurma curry powder about 30g and cook in step 4.
From Jamaliah Abdullah 1 tbsp chilli powder (optional)
70g sweet soy sauce
40g dark soy sauce
1 tsp salt - ikut ur taste
200g santan
Ingredients C
70g cooking oil
1 cinnamon stick
2 star anise
5 cloves
2 stalks curry leaves

2 onion quartered
2 green chillies sliced

Bubur Kacang 300g green beans 1. Soak the beans overnight

Hijau Durian 300g coconut milk 2. Add the beans, sago & water into the bowl. Cook for
1200g water 30mins/100C/R/Spoon
50g sago 3. Add coconut milk, gula melaka, daun pandan &
150g gula melaka durian. Cook 10mins/95C/R/Spoon
2 daun pandan - tie
2 tsp salt
10 pieces of durian meat

From Jamaliah Abdullah

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Ramadhan 6

Pulled Tandoori Cauliflower Cheese & Savoury Bread & Butter

Chicken Mimi's Aglio Olio One Pot Pasta Pudding

Ramadhan 7

Hummus & Flat Bread Pad Thai Noodles with Prawn Chocolate Fondant

Ramadhan 8

Mini Fritatas Garlic Rice, Stir Fried Kailan Garlic & Lemon Drizzle Madeline &
Thai Steamed Fish with Lime Spiced Macha Latte

Ramadhan 9

Nasi Goreng Kampung Ayam Masak Kalio & Sambal Goreng Bubur Pulut Hitam

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Ramadhan 10

Nyonya Spice Paste

Make ahead and store the Nyonya spice paste for the following recipes
You could make 2 times the recipe for storage

5 onions 1. Chop onion & garlic at 5sec/Sp6

Mee Kari Nyonya 3 garlic 2. Add curry leaves and saute for 3mins/120C/Spoon
2 stalks curry leaves 3. Add 200g nyonya spice paste
300g fresh coconut milk 4. Add coconut milk, water, meat, salt & sugar (adjust to
400g water taste). Cook 10mins/V/R/Spoon
400g chicken, dried tofu, 5. Add long beans. Cook 2mins/100C/R/Spoon. Set aside
seafood if u like in a bowl.
100g long beans 6. Rinse mixing bowl.
2tsp salt 7. Add 500g of water. Boil 7mins/100C/Sp1
From Jamaliah Abdullah 1tsp sugar 8. Add yellow noodle. Cook 3mins/100C/R/Spoon. Toss &
500g yellow noodles serve.

Ingredient A 1. Add nyonya spice paste & ingredients A. Saute

Asam Pedas 300gm nyonya spice paste 3mins/120C/Sp1
Ayam 60g cooking oil 2. Add ingredients B. Cook 12mins/V/R/Spoon
5 pcs kaffir lime leaves 3. Add ingredients C. Cook 5mins/V/R/Spoon
4 lemon grass bruised
1 tsp halba
2 stalks curry leaves

Ingredient B
1000-1200g chicken pieces
From Jamaliah Abdullah 1tsp salt
1tsp sugar
70g tamarind paste
500g water
Ingredient C
2 stalks daun kesum (optional)
2 bunga kantan (optional)
2 tomatoes - quartered

Kuih Cara Manis 3 pandan leaves cut 2 cm 1. Add water & pandan leaves. Blend 1min/Sp10
200g water 2. Add flour, coconut milk, egg & salt. Mix 30sec/Sp4
250g flour 3. Heat up a bahulu mould on the stove. Pour mixture
250g coconut milk into the mould & add 1/2tsp sugar for every kuih. Cook
1 egg evenly
1 tsp salt 4. Repeat till you finish the batter

From Jamaliah Abdullah

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THERMOMIX
 Ramadhan 11

Chiang Mai Noodles Sambal Belacan & Onde-Onde

Chicken Curry With Spinach

Ramadhan 12

Granolas & Tom Yum Goong Peanut Butter & Jam

Breakfast Protein Smoothie Milk Rolls

Ramadhan 13

Bubur Lambuk Smooth Cauliflower Soup, Roast Lamb Panna Cotta &
& Soft Sweet Buns Cappuccino Milkshake
Tip: Roast the lamb for 15 minutes, then turn the heat down to
200°C. Roast for another 15 minutes per 500g of lamb. If you want
your lamb brown rather than pink, then cook it for a little longer.

Ramadhan 14

Minestrone Salted Egg Prawns & Sambal Terung Caramel Pudding

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Ramadhan 15

Sup Tulang 1tsp coriander seed 1. Grind coriander seed, cumin, fennel for 1min/Sp10
1sp cumin 2. Add shallots, garlic, ginger. Chop for 5sec/Sp5
1tsp fennel 3. Add cinnamon, star anise & oil. Saute 5mins/120C/Sp1
5 shallots 4. Add water, salt, sugar, beef ribs. Activate slow cooker
3 garlic mode for 8hr/80C.
20g ginger 5. Add carrot, chilli, celery & potato. Continue to slow
1 cinnamon cook for 1hr/95C.
2 star anisse
50g cooking oil
From Jamaliah Abdullah
1000g water
500g beef ribs
1/2 tsp salt + 1/2 tsp sugar
(optional)
1 carrot - cubed
3 bird eye chillies
50-100g celery
2 potatoes - cubed

Masak Lemak 20g raw tumeric 1. Add turmeric, chilli & lemongrass into bowl. Blend
Daging Salai 5-7 bird eye chillies 30sec/Sp10. Scrape down.
2 lemongrass (white part only) 2. Add daging salai & water. Cook for 10mins/V/R/Spoon
300g daging salai (smoked beef) 3. Add the rest of the ingredients. Cook for
300g water 5mins/90C/R/Spoon
I500g fresh coconut milk
2 onions - quarterd
2 asam keping (can be
substitued with belimbing buloh)
1tbs salt - adjust to taste
From Jamaliah Abdullah
1tbs sugar

Kerabu Jantung 500g water 1. Add water & jantung pisang into mixing bowl. Cook for
Pisang Jantung pisang - cut into 4 20min/100C/Spoon. Transfer to another container.
50g kerisik 2. Add all ingredients into bowl. Blend 20sec/Sp10.
100g coconut milk 3. Add the reserved jantung pisang. Mix for 10sec/Sp4.
1/2tsp salt & 1/2tsp sugar
(adjust to taste)
1tsp tamarind juice
5 bird eye chillies
2 red chillies
10g belacan
From Jamaliah Abdullah

Cucur Udang 250g flour 1. Add flour & water to mixing bowl. Mix 20sec/Sp4.
350g water 2. Add all ingredients into bowl. Mix 20sec/Sp3.
2 onions - sliced 3. Heat up oil in a frying pan.
200g prawn 4. Take a tablespoon of batter & drop into hot oil. Deep
1 egg fry till golden in color. Repeat till you finish the batter,.
1tsp turmeric powder
2tsp salt
1tsp sugar

From Jamaliah Abdullah

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THERMOMIX
Ramadhan 16

Chicken Pie Boiled Pasta & Bolognese Sauce Chwee Kuih (Steamed

Tip: Cook spaghetti first, then the bolognese sauce so you dont have Rice Cake)
to clean much & you will have hot pasta sauce!

Ramadhan 17

Fried Noodle Ayam Golek Mango Kulfi

Ramadhan 18

Breakfast On The Go Nasi Tomato, Ayam Masak Merah & Kaya Kok
Smoothie Vegetable Curry

Ramadhan 19

Sup Ayam Ibu Kurma Ayam & Stir Fried Long Beans Marble Cake
Mertuaku

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THERMOMIX
Ramadhan 20

1000g water 1. Add water & 10g olive oil into the bowl. With no MC,
Salted Egg 10g olive oil insert the pasta through the hole. Set for
Spaghetti with 250g linguine pasta 18mins/100C/Sp0.5. Add more time if pasta needs to
Prawns 7 garlics - unpeeled cook for longer.
2 bird's eye chillies 2. Strain to a different container once cooked.
70g olive oil 3. Add garlic to mixing bowl. Chop 5s/R/Sp5. Remove
2 stalks curry leaves skin.
30-50g boiled salted egg yolk 4. Add bird's eye chillies. Chop 4sec/Sp5
100-200g prawns 5. Add 70g olive oil & curry leaves. Saute
70g cooking cream 5mins/120C/Sp1
Salt & sugar to taste 6. Add salted egg yolk & prawns. Saute
5mins/120C/R/Spoon
From Jamaliah Abdullah
7. Add reserved pasta, cooking cream, salt & sugar to
taste. Cook 4mins/120C/R/Spoon
8. Serve hot.

Kari Ikan Masin

200g water 1. Add water, dried fish & curry powder. Cook
& Nenas
200g dried fish -kurau or talang 8mins/100C/R/Spoon.
(soaked) 2. Add coconut milk, pineapple & sugar. Cook
40g curry powder 5mins/100C/R/Spoon. Transfer to a bowl.
400g coconut milk 3. Add oil, shallots, garlic & curry leaves. Saute for
100g pineapple cut 2inches 5mins/120C/R/Sp1
1tsp sugar 4. Pour on the curry & serve.
50g oil
20g shallots - sliced
From Jamaliah Abdullah 5 garlic
2 stalks curry leaves

Kacang Botol
2 garlic 1. Add garlic, shallots, red chillies & dried schrimp. Chop
Bercili
30g shallots 4sec/Sp6. Scrape sides.
2 fresh chillies - deseeded cut 2. Add oil and saute for 4mins/120C/Sp1
into 3 3. Add beans and salt. Stir fry for 3mins/120C/R/Spoon.
20g dried shrimp
40g oil
300g four angled beans - cut
into 2.5cm slices
salt to taste
From The Malay Kitchen Cookbook

Bingka Ubi
From Jamaliah Abdullah
750g cassava 1. Preheat oven to 170℃ . Lightly grease and line a 20cm
200g sugar x 20cm square cake tin, set aside.
150g coconut milk 2. Place the cassava to mixing bowl. Blend 30sec/Sp6-8
2 eggs 3. Place all other ingredients to mixing bowl. Blend
75g melted butter 20sec/Sp4-5
1/2 tsp salt 4. Pour the mixture into prepared square cake tin.
5. Bake in a preheated oven at 170℃ for 50 min – 60
min or until a cake tester skewer comes out clean when
it is inserted in the centre of the cake. Allow the cake to
cool in cake tin for 30 min before transfer to a serving
plate and cool completely, cut and serve.

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THERMOMIX
Ramadhan 21

Nasi Daging Stir Fried Cabbage with Carrots & Bombolonis

Video
Soy Sauce Steamed Fish
Video

Ramadhan 22

Fluffy Vanilla Pancakes Tandoori Chicken Cornish Fairings &

Chocolate Chai

Ramadhan 23

One Pot Creamy Pasta Sichuan Pepper & Chili Salt Squid, Steamed Ma Lai Ko or
Tip: Use a translator Sambal Hijau Brinjals & Ayam Masak Malay Cake
Lemak

Ramadhan 24

Cabbage With Glass Beef Pad Ka Prow & Chinese Style Stir Buttermilk Waffles
Noodles Fried Vegetables

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THERMOMIX
Ramadhan 25

Mee Rebus 50g roasted peanuts 1. Insert peanuts in mixing bowl. Turbo for 2seconds, one
150g oil time. Set aside.
30g dried chilli - deseeded & 2. Add dried chilli, sahllots, garlic, dried shrimp and sugar
soaked into bowl. Blend for 30sec/Speed 10. Gradually add water
6 shallots from the top of the lid.
4 garlic 3. Add in chopped peanuts, oyster sauce, chicken stock and
100g dried shrimps oil. Saute for 10minutes/120C/Speed 2.
250g water 4. Add sliced beef, water, shrimp & sweet potato. Cook for
80g sugar 25minutes/Varoma/Reverse/Spoon.
3tbsp oyster sauce 5. Add in greens, tofu, salt & sugar. Cook
From Fiza Halin 1 tbsp thick chicken stock 2minutes/Varoma/Reverse/Spoon.
500g sliced beef 6. Serve with blanched mee kuning with garnish.
1000g water
15 pieces shrimp
1 sweet potato - mashed Garnish
200g mustard greens (or daun 6 boiled eggs
sawi) 3 red chilli - sliced
4 pieces sliced firm fried tofu 2 daun bawang - sliced
10g salt 6 calamansi - halved
30g sugar
400g mee kuning

Quick Nasi Briyani 5 garlic cloves 1. Chop garlic & ginger for 4sec/Speed 6
1.5 inch ginger 2. Add oil, ghee, cinnamon, cardomom, cloves. Saute for
1 tbsp oil 7mins/120C/Speed 2.
1 tbsp ghee 3. Add bird eye chilli, pepper, turmeric powder, coriander
2 cinnamon sticks powder. Saute for 2mins/120C/Speed 2.
3 cardamom 4. Add chicken & water. Arrange chicken on top of blades.
5 cloves Cook for 15mins/Varoma/Reverse/Spoon.
2 bird's eye chilli 5. After 5minutes, add garam masala, tomatoes, onion,
1/2 tsp pepper yogurt. If chicken is not yet cooked, extend cooking time 1
From Fiza Halin 1/4 tsp turmeric powder to 3minutes.
1/4 tsp coriander powder 6. After chicken is cooked, remove chicken ONLY from the
500gm chicken drumstick (5 - 6 mixing bowl into its serving dish & leave the water in. Place
pieces) rice in simmering basket. Add water till it covers the rice.
200g water Cook for 15minutes/100C/Speed 3.5.
1 tsp garam masala 7. Take out rice & combine with chicken. Sprinkle fried
1 tomato (big size - quartered) onions, raisins and roasted cashews.
1 yellow onion ( big sized -
quartered)
2tbsp yogurt
250g basmathi rice
Water to cover
Garnish - fried onions, raisins,
roasted cashew
Burnt 1. Preheat oven to 200ºC (390°F).
Cheesecake 2. Place eggs into mixing bowl and mix 20 sec/Sp4.
7 eggs
3. Add cream cheese and mix 30 sec/Sp5. Scrape down and
1000 grams cream cheese, mix for a further 30 sec/Sp5.5 or until smooth.
chopped in cubes 4. Add sugar and mix 1 min/Sp5.
350 grams white sugar 5. Add cream and mix 30 sec/Sp5. Scrape down and mix for a
500 grams pouring cream further 30 sec/speed 5 or until smooth.
30 grams flour 6. Add flour and mix 2 min/Sp5.
7. Line a 22 cm springform tin with paper, ensuring paper
extends 10 cm beyond the top of the tin. Pour mixture into tin.
From Dani Valent 8. Cook for 1 hour (200°C/390°F). Cool in tin. When cool,
carefully open springform tin, peel away paper and transfer to
a serving plate. cook & share
THERMOMIX
Ramadhan 26

Shakshuka Nasi Impit & Soto Ayam Leek & Cheddar

Pudding

Ramadhan 27

Curry Chicken & Claypot Chicken Rice Mango Sticky Rice

Steamed Rice

Ramadhan 28

Sambal Sardine Ayam Masak Kicap & Nasi Lemak Nik's Carrot Cake

Ramadhan 29

Mee Siam Meatballs with Tomato Sauce Cinnamon Buns

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THERMOMIX
Ramadhan 30

Bihun Tomyam Ingredient A 1. Add ingredient A, except lemongrass. Chop for

From Suriya Abdullah
Gulai Ayam
From Jamaliah Abdullah
3 cloves garlic peeled 4sec/Sp6. Scrape down and repeat chop 4sec/Sp6.
5 shallots peeled 2. Add lemongrass & blend 4sec/R/Sp5
15g galangal 3. Rinse bihun for 1 minute (See Tip)
20g ginger 4. Add ingredients B & saute 4mins/120C/Sp1
4 pieces Cili Padi 5. Add ingredients C & boil for 5mins/100C/R/Spoon
Coriander roots & stems
6. To add D, make sure the temperate is not below 85C.
3 lemongrass
Now add ingredients D according to the sequence. Cook
Ingredient B
4mins/V/R/Spoon. Ensure noodle is spinning. You can
50g cooking oil
use the spatula to aid stirring in the first 30sec.
5 pieces kaffir lime leaves
7. Once cooked, let bihun sit in bowl for 3mins or
Ingredient C
50g fish sauce temperature drop to 90C. Serve.
1 tsp salt Tip: Thin noodles (eg A1 brand) can just be soaked for
Water 550 10sec. The water measurement in ingredient group C
100g carrot sticks should be the weight of bihun + 150g
300g shimeji mushroom
Ingredient D
400g Mee hoon
300g sliced squid
300g m size prawns
2 inches ginger 1. Add ginger, shallots, garlic. Chop 5sec/Sp5.
5 shallots 2. Add oil & curry leaves. Saute 3mins/120C/Sp1
3 garlic 3. Add curry powder & water. Saute 5mins/120C/Sp1
2 stalks curry leave 4. Add chicken, potatoes, coconut milk, water, roasted coconut
70g cooking oil & salt and sugar to taste. Cook 15mins/100C/R/Spoon
70g meat curry powder
100g water
Whole chicken cut 18
4 potatoes cut 4
500g fresh coconut milk
500g water
100g roasted coconut
Salt and sugar

Pucuk Paku
Belacan 6 shallots 1. Add shallots, garlic, bird's eye chillies, red chilli &
5garlic belacan. Blend for 5sec/Sp6. Repeat one more time.
5 bird's eye chillies 2. Add oil. Saute for 5mins/120C/Spoon
2 red chilli 3. Add water, pucuk paku, salt & sugar to taste. Cook for
20g belacan 5mins/C/R/Spoon
50g oil
50g water
400g pucuk paku
1/4tsp salt & 1/2tsp sugar
From Jamaliah Abdullah

Roti Jala
300g plain flour
1 egg
20g virgin coconut oil
1tsp ground turmeric
1tsp salt
150g coconut milk
350g water
From The Malay Kitchen Cookbook
1. Place all ingredients into mixing bowl. Blend
1min/Sp10
2. Heat a non stick pan with minimal oil.
3. Scoop batter into roti jala dispenser & swirl on the
pan in circular motion.
4. Cook till batter is no longer runny. Best served with
gulai ayam

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THERMOMIX