KITCHEN VALET

Fast Fun Fab Food

Ramadan
Meal Planner

Layout & Design By: Mimi Abdul Rashid

 Foreword

The recipes in this meal planner for Ramadan 2024 have been
meticulously and lovingly curated for you by the planning
committee of #TeamKitchenValet of #KLMThermomix branch.
This is a compilation of Cookidoo recipes, together with some of
our favourite personal recipes.

We pray that this planner give you ease in this holy month
(and beyond) so that you can focus on the more important
things in life.

Please make dua for all of us -- for the hands that worked on
the layout and design, for the eyes that perused the recipes
and links, line by line; for the hearts that supported and prayed
for each other and generously continue to share.

Much love,
Mimi, Rad, Salmah, Aini, Liz, Shashue, Mas

#lesstimeinthekitchen #moretimeforibadah #teamkitchenvalet

Follow us on Instagram:
mimirashid_kl
radziah.ramli
salmahsyed
aini.homecooking
noralizashukor
sugarpinkicing
masjamaluddinn

While utmost care has been taken in the preparation of this e-book, human error is an
inevitable fact of life. Please email us at kitchenvaletexclusive@gmail.com for any errors
spotted, constructive feedback on this e-book, requests, or words of encouragement.
JazaakumAllahu khayran.

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 How To Use This
Ramadan Menu Planner
This Ramadan Menu Planner is divided into three sections:
Mix & Match Recipe Selections
Drinks
Bonus: Go-To Recipes

Mix & Match Recipe Selections

We have curated 3 recipes for each day in Ramadhan -- one
for suhoor, one for iftar, plus a dessert that you can enjoy
for iftar or moreh.

Recipes that are underlined are linked to the recipe on

Cookidoo® website and can be accessed by simply clicking
on the links. Titles that are in bold are not from Cookidoo®
and the recipes can be found in the subsequent pages.

You may follow the exact combinations for each day... or

feel free to mix and match with other recipes!

We recommend that you add the Cookidoo® recipes that you

like to MY WEEK on your Cookidoo® app or on your TM6,
then add them to SHOPPING LIST to simplify your
weekly/fortnightly grocery shopping.

Drinks
We have selected 15 cold drinks and 15 hot drinks for you to
try. Most of them are from Cookidoo®, for your convenience.

Bonus: Go-To Recipes

For those days when you don’t feel like cooking or find
yourself short on time, jump right to the end and try one of
the Go-To Recipes listed there. Those recipes require few
ingredients and minimal preparation.

KITCHEN VALET
-3- Fast Fun Fab Food
 KITCHEN VALET
Fast Fun Fab Food

Mix & Match

Recipe
Selections
 KITCHEN VALET
Fast Fun Fab Food

1st - 5th Ramadan 1445

SUHOOR IFTAR DESSERT

Garlic Prawns Korean Fried Chicken Brazilian Cheese Puffs

Chicken Noodle Soup Sambal Tumis Udang Kuih Bingka Ubi

3
23
3

Nasi Goreng Kampung Thai Steamed Fish Akok Pandan

With Lime
4

Shakshuka Thai Green Curry Chicken Kuih Ko Sui

Mee Kari Mudah Savoury Vegetarian Rice Harlequin Custard

-5-
 KITCHEN VALET
Fast Fun Fab Food

Akok Pandan
Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS:
⚬ 6 pcs pandan leaves
⚬ Cooking oil for greasing
⚬ 150 g water
⚬ 100 g gula Melaka, cut into 3-cm pieces
⚬ 1 Tbsp white sugar
⚬ 200 g coconut milk
⚬ 5 pcs eggs, grade A
⚬ 50 g all-purpose flour
⚬ 1/4 tsp salt

METHOD:

1. Grease the insides of your muffin pan very well. Place the
muffin pan inside oven & preheat oven to 200°C.

2. Knot 1 pc pandan leaf and set aside. Cut the remaining 5 pcs
pandan leaves to 3-cm pieces and place inside the mixing bowl
together with 100 g water. Blend 30 sec / speed 10. Strain and
set the pandan juice aside.

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 KITCHEN VALET
Fast Fun Fab Food

Akok Pandan
Recipe Credit:
Mimi Abdul Rashid

3. Place 50 g water, gula Melaka, white sugar, and knotted

pandan leaf into the mixing bowl. Cook 5 min / 100°C/
reverse / speed spoon.

4. Discard the pandan leaf. Place the pandan juice, coconut

milk, eggs, flour, and salt into the mixing bowl. Mix 30 sec /
speed 4.

5. Scrape down and mix again 30 sec / speed 4.

6. Carefully take out the muffin pan from the oven & fill
each cup 3/4 full. Bake 15-20 minutes or until golden brown.
Allow to cool ~5 minutes before taking out using a spatula.

NOTES:
⚬ Useful items:
12-hole muffin pan
strainer
⚬ Swap all-purpose flour with rice flour to make it gluten-free.

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 KITCHEN VALET
Fast Fun Fab Food

Sambal Tumis Udang

Recipe Credit:
Radziah Ramli

INGREDIENTS: METHOD:

⚬ 200 g Ibu Sambal 1. Peel and devein the prawns. Rinse

⚬ 100 g yellow onion, them and soak in cold water for at
peeled & sliced least 30 minutes.
⚬ 25 g oil
⚬ 50g warm water 2. Place the sliced onions and oil into
⚬ 50 g gula nise the mixing bowl and sauté 6 min /
⚬ 10 g asam jawa pastę 120°C / reverse / speed 1.
⚬ 8 g salt
⚬ 500 g prawns, 3. Add in the Ibu Sambal, warm water
washed & shelled and gula nise, cook 6 mins / Varoma /
⚬ 5 g dried shrimp speed 1.
paste (optional)
4. Put in the asam jawa paste , salt
and drained prawns with some dried
shrimp paste (optional). Cook 5 min /
100°C / reverse / speed spoon.

TIPS:
⚬ Make your own Ibu Sambal or use store-bought cili boh.
⚬ Ibu Sambal recipe can be found in #TeamKitchenValet ‘Ilham
Ramadan’ 2023 e-book.
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 KITCHEN VALET
Fast Fun Fab Food

Mee Kari Mudah

Recipe Credit:
Aini Ali

Aini

INGREDIENTS:
Gravy Garnish
⚬ 450 g yellow noodles ⚬ 1 bunch sawi pendek (choy
⚬ 6 pcs shallots sum), cut into 2-inch pieces
⚬ 4 cloves garlic ⚬ 50 g mung bean sprouts/
⚬ 5 g ginger taugeh (optional)
⚬ 5 g galangal (optional) ⚬ 5 pcs long beans, cut 1 inch
⚬ 3 Tbsp dried shrimp or geragau, ⚬ 6 pcs eggs, hard-boiled & cut
soaked into halves
⚬ 1 Tbsp ikan bilis ⚬ Spring onions, chopped
⚬ 3 pcs red chili, deseeded ⚬ Daun sup, chopped (optional)
⚬ 2 pcs bird’s eye chili (optional)
⚬ Bawang goreng (optional)
⚬ 80 g cooking oil
⚬ 25 g curry powder
Condiments
⚬ 1 tsp turmeric powder
⚬ 1,900 g water ⚬ Sambal belacan (optional)
⚬ 700-800 g chicken drummets ⚬ 6 pcs calamansi / limau
⚬ 100 g coconut cream kasturi, halved
⚬ 1 tsp chicken stock
⚬ 1 tsp salt, or to taste
⚬ 1 small pack fish balls
⚬ 1 pack tauhu pok, sliced into
halves
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 KITCHEN VALET
Fast Fun Fab Food

Mee Kari Mudah

Recipe Credit:
Aini Ali

METHOD:

1. Place yellow noodles and 1,500 g water into the mixing bowl.
Heat up 7 min / 100°C / reverse / spoon. Add time as needed.
Drain noodles and set aside. Rinse the mixing bowl.

2. Place the shallots, garlic, ginger, galangal, dried shrimp, red

chili, bird’s eye chili and cooking oil into the mixing bowl.
Blend 15 sec / speed 10. Scrape down the sides of the bowl
and blend again 15 sec / speed 10.

3. Scrape down the sides of the bowl and sauté 5 min / 120°C
/ speed 1.

4. Add 100 g water, curry powder, and turmeric powder. Sauté

5 min / 120°C / speed 1.

5. Add the chicken, coconut cream, 300g water, chicken stock

powder, and salt into the mixing bowl. Arrange the mung bean
sprouts, long beans, and choy sum (sawi) inside a heat-proof
dish, and place inside the Varoma dish, remove the measuring
cup, and place the Varoma dish on top of the mixing bowl lid.
Cook 10 min / Varoma/ reverse / speed spoon.

6. Add the fish balls and tauhu pok into the mixing bowl.
Cook for 2 min / 100°C / reverse / speed spoon. Meanwhile,
transfer the steamed vegetables into a serving dish.

7. To serve, place a portion of yellow noodles into a bowl, pour

some gravy over it, then garnish with half a boiled egg, half a
limau kasturi, some of the steamed vegetables, tauhu pok,
chopped spring onions, daun sup, bawang goreng and sambal
belacan.

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 KITCHEN VALET
Fast Fun Fab Food

6th - 10th Ramadan 1445

SUHOOR IFTAR DESSERT

Swedish Meatballs Coconut Jelly

Tofu Bolognese Sauce With Gravy

Mee Hailam Spicy Soy Sauce Chicken Bubur Pulut Hitam

Tom Yam Mee Hoon Prawn Biryani Sticky Toffee

Pudding (Steamed)
9

Daging Goreng Bubur Lambuk Coffee Toast

Berempah
10

Tuna Pasta Bake Hot & Sour Mango on Coconut

Pineapple Rice Sticky Rice
- 11 -
 KITCHEN VALET
Fast Fun Fab Food

Tofu Bolognese Sauce

Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS:

⚬ 3 garlic cloves, peeled

⚬ 120 g onion, quartered
⚬ 45 g olive oil
⚬ 70 g celery, diced
⚬ 70 g carrot, diced
⚬ 200 g button mushrooms, cut in 2 or 4
⚬ 400 g tomato puree
⚬ 1 tsp dried oregano
⚬ 1/2 tsp dried basil
⚬ 1 tsp salt, to taste
⚬ 1 Tbsp sugar, to taste
⚬ 250g firm tofu (2 pcs), cut into 4
⚬ ground black pepper, to taste

METHOD:

1. Place garlic cloves and onions in mixing bowl. Chop 5 sec /

speed 5.

2. Add olive oil, celery, carrot, and mushrooms, then cook 7 min
/ 120°C/ reverse / speed 1.5, using the simmering basket instead
of the measuring cup.
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 KITCHEN VALET
Fast Fun Fab Food

Tofu Bolognese Sauce

Recipe Credit:
Mimi Abdul Rashid

3. Add the tomato puree, dried oregano, dried basil. and salt.
Cook 15 min / 100°C / reverse / speed 1.5, still with the
simmering basket on top of the lid.

4. Remove simmering basket and attach the measuring cup.

Blend 5 sec / speed 4.

5. Add tofu and cook 10 min / 100°C / reverse / speed 1.5, then
season with pepper, to taste. Serve with your boiled pasta of
choice, with a drizzle of extra virgin olive oil and some parmesan
cheese, if desired.

TIPS:
⚬ You can swap the 400g of tomato puree with fresh tomatoes
or canned tomatoes. If using fresh tomatoes, go for tomatoes
ripened in vine for the best colour and flavour. Do NOT use
Ayam brand chopped tomatoes in tetrapak because those are
too sour.
⚬ You can use any dried herbs of your choice.
⚬ For a spicier version, add some fresh chilis in Step 1.
⚬ Use fresh white or brown button mushrooms. Canned
mushrooms would be chewy; enoki would be too stringy;
shiitake would be too strong.

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 KITCHEN VALET
Fast Fun Fab Food

Bubur Pulut Hitam

Recipe Credit:
Catherine Lim

INGREDIENTS:

⚬ 260 g black glutinous rice (soak if time allows)

⚬ 5 pcs pandan leaves, washed, knotted
⚬ 250 g brown sugar
⚬ 1,600 g water
⚬ 220 g coconut milk
⚬ 5 g salt

METHOD:

1. Place black glutinous rice, pandan leaves, brown sugar, and

water inside the mixing bowl. Cook 20 min / 100°C / reverse /
speed 1.

2. Change to Slow Cook mode to cook 3 hours / 98°C. For

TM5, change to 90 min / 98°C / reverse / speed spoon. Then
set another 90 min / 98°C / reverse / speed spoon.

3. Add coconut milk and salt. Cook 3 min / 100°C / reverse /

speed spoon.
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 KITCHEN VALET
Fast Fun Fab Food

Bubur Lambuk
Recipe Credit:
Radziah Ramli

INGREDIENTS:

Dry Spices - can be multiplied by 4

⚬ 1 Tbsp fennel seeds
⚬ 1 Tbsp coriander seeds
⚬ 1 Tbsp black peppercorn
⚬ 1 Tbsp white peppercorn

Bubur Lambuk
⚬ 4 cloves garlic
⚬ 160 g shallots
⚬ 10 g fresh ginger
⚬ 2 candlenuts
⚬ 1 Tbsp dry shrimp, soaked until soft
⚬ 1 cinnamon stick
⚬ 2 pcs cardamon
⚬ 3 pcs cloves
⚬ 1 tsp fenugreek seeds
⚬ 30 g ghee
⚬ 40 g coconut oil
⚬ 2 pandan leaves, knotted
⚬ 200 g beef, sliced thinly
⚬ 150 g rice
⚬ 1,200 g water
⚬ 200 g coconut milk
⚬ 10 g salt

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 KITCHEN VALET
Fast Fun Fab Food

Bubur Lambuk
Recipe Credit:
Radziah Ramli

METHOD:

Dry Spices

1. Place the fennel seeds, coriander seeds, black peppercorns, and

white peppercorns into the mixing bowl. Without the measuring
cup, dry roast for 2 min / 120°C / speed 1.
2. Allow to cool for 5 minutes. Put back the measuring cup into
the mixing bowl lid, then grind 1 min / speed 9. Set aside.
Bubur Lambuk
3. Place the garlic, shallots, ginger, candle nuts, and dried shrimp
into the mixing bowl. Blend 5 secs / speed 6. Scrape down the
sides of the mixing bowl using the spatula.
4. Add 2 Tbsp of the ground spices (keep the rest in an airtight
container), cinnamon stick, cardamom, cloves, fenugreek, ghee,
and coconut oil, then sauté 5 mins / 120°C / reverse / speed
spoon.
5. Add the pandan leaves, sliced beef, water, coconut milk, and
salt. Cook 45 mins / 100°C / reverse / speed spoon. Pour out into
a bowl and garnish as desired.

TIPS:

⚬ Garnish with some fried shallots and coriander leaves.

⚬ Keep the remaining dry spices for the next time you wish to
make bubur lambuk.

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 KITCHEN VALET
Fast Fun Fab Food

Coffee Toast
Recipe Credit:
Noraliza Shukor

INGREDIENTS:
⚬ 80 g salted butter
⚬ 80 g brown sugar
⚬ 1 Tbsp instant coffee
granules
⚬ 2 tsp water
⚬ 1 egg, at room
temperature
⚬ 80 g cake flour
METHOD:
1. Insert butterfly whisk. Place the
butter and sugar into the mixing
bowl, mix 2 min / speed 3.
Meanwhile, mix the instant coffee
granules with water.
2. Add the egg and instant coffee
mixture, mix 10 sec / speed 3.

3. Add the cake flour, mix 20 sec /

speed 3. Remove butterfly whisk.
Transfer mixture into a piping bag
and use immediately or refrigerate
until ready to use.

TIPS:
⚬ To use, preheat oven to 180°C. Pipe the coffee topping in a
circular motion on top of your buns, then bake in your oven or air
fryer for 10-15 minutes or until toasted and fragrant.
⚬ For a tasty cheesy version, pipe the coffee topping on top of
your cheese sandwiches.
⚬ Useful item: Piping bag

- 17 -
 KITCHEN VALET
Fast Fun Fab Food

11th - 15th Ramadan 1445

SUHOOR IFTAR DESSERT

11

One Pot Chicken Malabar Prawn Curry Talam Daging Berlauk

Mushroom Rice

12

Apple Pie Smoothie Bamia (Okra

(For 1-2) Lamb Stew) Pau Sambal

13

Chicken Porridge Murgh Makhani

(Butter Chicken) Banana Pancake Bites

14

Chunky Bolognese Satay Lilit Kaya Puffs

15

Mee Goreng Mamak Chicken Rice Pulut Inti

- 18 -
 KITCHEN VALET
Fast Fun Fab Food

Apple Pie Smoothie (For 1-2)

Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS: METHOD:

⚬ 1 green apple, washed, 1. Place all the ingredients inside the

cored & quartered Thermomix mixing bowl. Set time at
⚬ 1/2 cup rolled oats
1 minute, start at speed 4...then
⚬ 1/2 cup natural yogurt
⚬ 1/2 cup milk of choice gradually increase to speed 10. Serve
⚬ 200 g ice cubes or immediately.
water
⚬ 1 tsp of honey
⚬ 1/2 tsp of cinnamon
powder

NOTES:
⚬ You may use 1/2 stick Ceylon cinnamon instead of cinnamon
powder.
⚬ For higher fibre content, used whole rolled oats or steel cut oats.
Avoid using instant oats as those have been processed to cook
more quickly, giving it a higher glycemic index.
⚬ Replace fresh milk with nut milk of choice for a dairy-free
option.

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 KITCHEN VALET
Fast Fun Fab Food

Murgh Makhani
Source: Thermomix®️‘Comfort Food’ Cookbook

INGREDIENTS:

⚬ 2 garlic cloves
⚬ 15 g fresh ginger
⚬ 2 green chilis, deseeded
⚬ 30 g fresh coriander, leaves only, plus extra for garnish
⚬ 100 g onions, cut into 4 pieces
⚬ 1/2 tsp fenugreek seeds
⚬ 140 g ghee
⚬ 1 tsp ground turmeric
⚬ 1 Tbsp chili powder
⚬ 1 tsp garam masala
⚬ 1 Tbsp ground cumin
⚬ 4 cloves
⚬ 6 cardamom pods, use only the seeds
⚬ 1 cinnamon stick
⚬ 400 g roma tomatoes, canned
⚬ 100 g Greek yogurt
⚬ 100 g cooking cream
⚬ 1 tsp salt, to taste
⚬ 1 tsp sugar, to taste
⚬ 1/4 tsp coarse black pepper, to taste
⚬ 500 g chicken thigh, skinless & boneless, cut in 2.5 cubes

- 20 -
 KITCHEN VALET
Fast Fun Fab Food

Murgh Makhani
Source: Thermomix®️‘Comfort Food’ Cookbook

METHOD:

1. Place garlic, ginger, green chilis, coriander leaves, onions, and

fenugreek seeds inside mixing bowl, chop 5 sec / speed 6.
Scrape down the sides of the mixing bowl with the spatula.

2. Add ghee, ground turmeric, chili powder, garam masala,

ground cumin, cloves, cardamom seeds, and cinnamon stick,
saute 5 min / 120°C / speed 1.

3. Add tomatoes, yogurt, cream, salt, sugar, and coarse black

pepper and chicken, cook 8 min / 120°C / reverse / speed
spoon. Garnish with coriander. Serve hot.

- 21 -
 KITCHEN VALET
Fast Fun Fab Food

16th - 20th Ramadan 1445

SUHOOR IFTAR DESSERT

16

Asian Stir Fry

With Noodles Tteokbokki Hotteok

17

Nasi Goreng Ayam Masak Lemak Seri Muka Pandan

Jamur Telur Cili Api
18

Full English Lemon Rosemary

Breakfast Popover Chicken & Rice Kek Batik
19

Mee Rebus Terengganu Ayam Madu Berempah Kuih Ketayap

20

Masak Lemak Sardin Kung Pao Chicken Indonesian Spring Rolls

- 22 -
 KITCHEN VALET
Fast Fun Fab Food

Tteokbokki
Source: Thermomix®️‘One-Pot Wonders’ Cookbook

INGREDIENTS: METHOD:

⚬ 120 g yellow onion, cut in
slices
⚬ 1 sprig spring onions,
geeen and white parts
separated, chopped
⚬ 40 g cooking oil
⚬ 300 g tteokbokki
⚬ 80 g Korean chili paste
(gochujang)
⚬ 1 Tbsp Korean chili flakes
(gochujaru)
⚬ 1/2 Tbsp curry powder
⚬ 2 Tbsp sugar
⚬ 1 Tbsp tomato ketchup
⚬ 2 tsp vegetable stock
⚬ 2 tsp salt
⚬ 450 g water
⚬ 100 g fish cakes, sliced
⚬ 1 tsp sesame oil
⚬ 1 tsp roasted sesame
seeds, to garnish
1. Place the yellow onion into the
mixing bowl. Chop 5 sec / speed 5.
Scrape down sides of mixing bowl
with spatula.
2. Add the white part of the spring
onion and cooking oil. Sauté 7 min /
120°C / speed 1.
3. Add tteokbokki, Korean chili paste,
Korean chili flakes, curry powder,
sugar, tomato ketchup, vegetable
stock paste, salt, and water. Cook 20
min / 100°C / reverse / speed spoon.
4. Add 100 g fish cakes, sliced and 1
tsp sesame oil. Cook 5 min / Varoma
/ reverse / speed spoon until
thickened. Transfer to a serving dish.
Garnish with the green portion of
the spring onion and the roasted
sesame seeds. Serve hot.

TIPS: ⚬ For best results, use the large stick-type tteokbokki.

⚬ Top with mozzarella or cheese slice for a yummy treat!
- 23 -
 KITCHEN VALET
Fast Fun Fab Food

Masak Lemak Sardin

Recipe Credit:
Sharifah Hanizah Aljoofre

INGREDIENTS:

⚬ 7 pcs fresh red chili

⚬ 3 pcs cili padi
⚬ 1 inch fresh turmeric
⚬ 200 g coconut cream (Kara)
⚬ 200 g water
⚬ 2 pcs potatoes, cubed
⚬ 1 large tin sardines (Ayam Brand 300 g)
⚬ 1 tsp salt
⚬ 1 tsp chicken stock (optional)

METHOD:
1. Place fresh red chili, cili padi, and fresh turmeric into the
mixing bowl, blend 10 sec / speed 5.

2. Add 100 g coconut cream, 200 g water, and the potatoes into
the mixing bowl, cook 10 min / 98°C / reverse / speed spoon.

3. Add salt, the sardines including its gravy, the remaining 100 g
of coconut cream, cook 5 min / 98°C / reverse / speed spoon.

4. Leave for 5 minutes inside the mixing bowl before transferring

to a serving bowl. Serve immediately.
- 24 -
 KITCHEN VALET
Fast Fun Fab Food

Seri Muka Pandan

Recipe Credit:
Salmah Sayed

INGREDIENTS:

Glutinous Rice Layer (Base): Green Layer (Upper):

⚬ 1,000 g water ⚬ 3-5 pieces pandan leaves,
⚬ 190 g glutinous rice cut into 1-inch length
(beras pulut susu) ⚬ 600 g water
⚬ 100 g water ⚬ 2 eggs (grade B)
⚬ 100 g thick coconut cream ⚬ 70-100 g white sugar
⚬ 1/2 tsp salt ⚬ 200 g coconut cream
⚬ pinch of salt
⚬ 60 g all purpose flour
⚬ 1-2 drops Koepoe pandan
essence (optional)

METHOD:

Glutinous Rice Layer (Base)

1. Wash the glutinous rice and soak for at least 30 minutes.

2. Place 1,000 g water into the mixing bowl, activate Kettle /

100°C or boil 10 min / 100°C / speed 1. Meanwhile, drain soaked
glutinous rice and place it in a heat-proof container (8 inches -
maximum diameter). Add to the container 100 g water, thick
coconut cream and salt, mix well.
- 25 -
 KITCHEN VALET
Fast Fun Fab Food

Seri Muka Pandan

Recipe Credit:
Salmah Sayed

3. Place a trivet in the Varoma dish and place the prepared

container on top of the trivet. Cover Varoma dish with Varoma lid.
Remove the measuring cup, place the Varoma dish on the mixing
bowl’s lid and steam 20 min / Varoma / speed 3.

4. Meanwhile, grease a square baking tin (6" x 6" x 1.5") and line
the baking tin with a heat proof plastic wrap. Transfer the
steamed glutinous rice onto the baking tin and press down the rice
gently but firmly to create a compact even layer. Set aside.

Green Layer (Upper)

5. Place pandan leaves and 100 g water into the mixing bowl and
blend 30 sec / speed 8. Strain the pandan water into a container.

6. Without washing the mixing bowl, add back 100 g pandan water,
eggs, white sugar, coconut cream, all-purpose flour, and salt. Mix
20 sec / speed 6.

7. Cook 5 min / 95°C / speed 1.5. Pour the mixture on top of the
pressed steamed glutinous rice. Place trivet in the Varoma dish,
place the prepared container of green layer and steamed glutinous
rice onto the trivet. Cover the Varoma dish with Varoma lid.

8. Place 500 g water into the mixing bowl and activate Kettle /
100°C or boil 10 min / 100°C / speed 1.

9. Remove the measuring cup, load the Varoma dish on top of the
mixing bowl lid, and steam 20 min / Varoma / speed 3. Every 5-10
minutes, wipe off steam droplets beneath the Varoma lid, so as to
prevent water droplets from dropping onto the steaming dessert.

10. Remove the Varoma lid and continue steaming 5 min / Varoma
/ speed 3. Allow the dessert to cool down to room temperature
before cutting.

- 26 -
 KITCHEN VALET
Fast Fun Fab Food

Mee Rebus Terengganu

Recipe Credit:
Aini Ali

INGREDIENTS:
⚬ 5 pcs shallots
⚬ 4 garlic cloves
⚬ 5 g young ginger
⚬ 40 g cooking oil
⚬ 1 Tbsp ground black pepper
⚬ 250-400 g chicken pieces, preferably boneless drumstick &
thigh, cut into ½-inch length
⚬ 1,500 g water
⚬ 2 to 3 tsp homemade chicken stock powder (optional)
⚬ 1 tsp salt, to taste
⚬ 450 g yellow noodles, rinsed & drained
⚬ ½ carrot, julienned
⚬ 9 pcs medium-sized prawns, peeled (optional)
⚬ 1 small packet fish balls (optional)
⚬ 50-100 g bok choy, cut into 2-inch pieces
⚬ 1 medium-sized tomato, quartered (optional)
⚬ 2 eggs

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 KITCHEN VALET
Fast Fun Fab Food

Mee Rebus Terengganu

Recipe Credit:
Aini Ali

METHOD:
1. Place shallots, garlic cloves, young ginger, and cooking oil into
the mixing bowl. Blend 4 sec / speed 6. Scrape down sides
with spatula. Saute 5 min / 120°C / speed 1.

2. Add ground black pepper, chicken, water, homemade chicken

stock and salt into the mixing bowl. Cook 5 min/ 100°C /
reverse / speed spoon.

3. Add noodles and carrots into mixing bowl, cook

5 min / 100°C / reverse / speed spoon.

4. Add prawns, fish balls, Bok Choy, tomato and eggs into the
mixing bowl. Cook 3 min / 100°C / reverse / speed spoon.

Ready to be served, with garnish.

TIPS:
⚬ Recommended condiments are:
Sambal kicap
Fried shallots
Chinese celery leaves
Spring onions, thinly sliced

- 28 -
 KITCHEN VALET

21st - 25th Ramadan 1445

Fast Fun Fab Food

SUHOOR IFTAR DESSERT

21

Apple & Almond Curry Chicken Cekodok Pisang

Overnite Oats
22

Masak Lemak
Braised Yee Mee Daging Salai Steamed Tapioca Kuih

23

Macaroni ABC Soup Kam Heong Prawn Pengat Labu Berjagung

24

Dried Chili Chicken Honey Butter Biscuits

Banana & Oat Muffins With Potatoes
25

One Pot Nasi Goreng Ayam Goreng Kunyit Flan Pudding

- 29 -
 KITCHEN VALET
Fast Fun Fab Food

Masak Lemak Daging Salai

Recipe Credit:
Radziah Ramli

INGREDIENTS:
⚬ 250 g daging salai
(readymade, frozen)
⚬ 20 g fresh turmeric
⚬ 5-6 cili padi, to taste
⚬ 1 pc tamarind slice
⚬ 300 g water
⚬ 300 g pure coconut milk
⚬ 1 pcs turmeric leaf
⚬ 2 pcs lemongrass,
bruised
METHOD:
1. Chop the fresh turmeric and cili
padi 5 sec / speed 6. Scrape down.
2. Place the daging salai into the
mixing bowl, add water, then boil
30 min / 100°C / reverse / speed 1.
3. Add the vegetables (if using),
the coconut milk, and salt. Cook 10
min / 98°C / reverse / speed spoon.
4. Add more coconut milk, if
desired.

TIPS:

⚬ You can add vegetables like belimbing buluh, or terung telunjuk

or even potatoes as condiments.
⚬ When cooking beef, add salt at the end to avoid the beef being
tough .

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 KITCHEN VALET
Fast Fun Fab Food

Pengat Labu Berjagung

Recipe Credit:
Lia Saleha

INGREDIENTS:
⚬ 500 g pumpkin, cut
into 1-inch cubes
⚬ 5 pcs pandan leaves,
knotted
⚬ 500 g water
⚬ 50 g gula Melaka
⚬ 50-80 g white sugar,
to taste
⚬ 30 g sago pearls
(soaked for 30 minutes)
⚬ 150 g sweet cream-
style corn
⚬ 150 g coconut milk
METHOD:
1. Place pumpkin, pandan leaves,
water, palm sugar and white sugar
into the mixing bowl, cook 10 min /
100°C / reverse / speed spoon.
2. Add sago pearls, cook 3 min /
100°C / reverse / speed spoon.
3. Add sweet cream style corn and
coconut milk, cook 3 min / 98°C /
reverse / speed spoon. Transfer to
a serving bowl. Best eaten warm.

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 KITCHEN VALET
Fast Fun Fab Food

Banana & Oats Muffin

Recipe Credit:
Sharifah Shuhada Syed Ghazali

METHOD:
INGREDIENTS:

⚬ 240 g all-purpose flour 1. Preheat oven to 160°C. Place the all-

purpose flour, baking powder, and baking
⚬ 2 tsp baking powder soda into the mixing bowl. Make sure
⚬ 1 tsp baking soda that the mixing bowl is completely dry.
⚬ 150 g butter Sift by activating Turbo / 2 sec, then
⚬ 150 g brown sugar set aside.
⚬ 2 eggs
2. Place butter and brown sugar into the
⚬ 250 g ripe bananas mixing bowl, cream 20 sec / speed 5.
⚬ 150 g dark chocolate
chips (I use Callebaut 3. Add the eggs and bananas, mix 10
81%) sec / speed 5.
4. Add the sifted flour mixture from
step 1, mix 15 sec / speed 5.
TIPS:
6. Add the chocolate chips, fold gently
⚬ Add 100 g rolled oats into the batter using the spatula until
or 100 g walnuts for just combined. Do not overmix.
variety.
⚬ For chocolate banana 7. Use an ice cream scoop to scoop the
batter into 12 muffin cases (size Big).
muffins, replace 2 Tbsp
flour with 2 Tbsp cocoa 8. Bake for 10 minutes at 160°C, then
powder. bake for another 10 minutes at 140°C.

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 KITCHEN VALET
Fast Fun Fab Food

One Pot Nasi Goreng

Recipe Credit:
Aini Ali

Aini

INGREDIENTS: METHOD:
⚬ 4 pcs shallots 1. Place shallots, garlic, bird's eye
⚬ 4 pcs garlic chilli, anchovies or dried prawns
⚬ 2 pcs bird's eye chilli and oil into the mixing bowl, chop
(optional) 5 sec / speed 7. Scrape down
⚬ 2 Tbsp dried anchovies or sides with spatula. Saute 5 min /
dried prawns (rinsed & drained) 120°C / speed 1.
⚬ 30 g cooking oil
⚬ 420 g water 2. Add water, homemade chicken
⚬ 1 tsp chicken stock, preferably stock, salt and prawns or chicken
homemade into the mixing bowl, cook 5 min /
⚬ 1 tsp salt, to taste 100°C / speed spoon.
⚬ 200 g prawn or boneless
chicken thighs, cut into ½ inch 3. Add parboiled basmathi rice,
pieces) start Rice Cooker mode. Let stand
⚬ 300 g parboiled basmathi rice for about 5 minutes after cooking,
then garnish as desired.

NOTES:
⚬ Optional garnish suggestions: fried shallots, chopped Chinese
celery leaves, and/or chopped spring onions.
⚬ This dish can also be served with sambal tumis or sambal hijau.

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 KITCHEN VALET
Fast Fun Fab Food

26th - 30th Ramadan 1445

SUHOOR IFTAR DESSERT
26

Banana Oat Smoothie Ayam Kapitan Pengat Nangka & Sagu

27

Coronation Rice Pudding

Chicken Sandwich Beef Stroganoff

28

Oat Porridge With Prawn Arrabiata Kuih Sago

Dates & Cardamom
29

Chili Garlic Prawns Daging Paprik Agar-Agar Gula Melaka

30

Energizing Smoothie Easy Roast Chicken Chocolate Lava Pudding

- 34 -
 KITCHEN VALET
Fast Fun Fab Food

Banana Oat Smoothie

Recipe Credit:
Radziah Ramli

INGREDIENTS: METHOD:

⚬ 1 cup of ice cubes 1. Add all ingredients into the

⚬ 1 cup of fresh milk*
⚬ 1 ripe banana,
sliced & frozen
⚬ 50 g rolled oats
⚬ 1/2 cup of strawberry
yoghurt**
⚬ 20 g pure honey
mixing bowl . Crush 1 min 30
secs / speed 5 - 9 . Start
gradually at speed 5 and
continue to speed 9 to crush
the ice.
2. Serves 2.

TIPS:
⚬ Keep ripe bananas, sliced in the freezer (arranged in a single
layer) for your next smoothie or ice cream
* you can use other non-dairy milk ie: almond @ oat milk
(recipe can be found in cookidoo.international)
** You can replace with 1/2 cup of fresh strawberries and 1/2
cup of greek yoghurt

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 KITCHEN VALET
Fast Fun Fab Food

Pengat Nangka & Sagu

Recipe Credit:
Mas Jamaluddin

INGREDIENTS: METHOD:

⚬ 200 g ripe jackfruit, cut 1. Place jackfruit, palm sugar,

into 1 cm long pieces brown sugar, sago pearls, coconut
⚬ 70 g gula Melaka, cut milk, water, pandan leaves and salt
into 1-cm pieces into the mixing bowl, cook 20 min
⚬ 10 g brown sugar / 98°C / reverse / speed 0.5.
⚬ 25 g sago pearls
⚬ 200 g coconut milk 2. Discard pandan leaves and
⚬ 360 g water transfer the pengat to a serving
⚬ 2 pieces pandan leaves, dish. Best eaten warm.
knotted
⚬ 5 g salt

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 KITCHEN VALET
Fast Fun Fab Food

Easy Roast Chicken

Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS:
⚬ Whole chicken (approximately 1.8 - 2 kg), cleaned
⚬ 1 tsp salt
⚬ 1/2 tsp pepper powder
⚬ 1 tsp dried mixed herbs
⚬ 500 g water
⚬ 2 potatoes, peeled & cubed
⚬ 2 sweet potatoes, peeled & cubed
⚬ 2-3 shallots, cut into half
⚬ 1-2 whole bulbs garlic, cut into half horizontally
⚬ 50-100g salted butter or garlic butter
⚬ Olive oil, to drizzle

METHOD:

1. Rub chicken with salt, pepper, and dried mixed herbs inside
and out. Place the chicken on a heat-proof steaming tray,
breast side up, and steam for 45 min/ Varoma/speed 2.
Preheat oven to 180°C.

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 KITCHEN VALET
Fast Fun Fab Food

Easy Roast Chicken

Recipe Credit:
Mimi Abdul Rashid

2. Carefully transfer steamed chicken into an oven-safe

baking dish. Arrange the vegetables so that they surround the
chicken. Place cut garlic bulbs cut side up. Use a spoon to
spread the chicken's surface with the salted/garlic butter;
sprinkle some butter on the vegetables. Drizzle some olive oil
all over the chicken and the vegetables. Roast the chicken for
20-25 minutes or until the skin has turned golden brown,
then serve hot with rice or mashed potatoes.

NOTES:
Vary the herb and spice mix for different flavours:
⚬ ASIAN STYLE: Rub the chicken with salt, pepper, and turmeric
powder. Stuff the chicken with 2 stalks lemongrass, white part
only, bruised.
⚬ BLACK PEPPER: Rub the chicken with salt, black pepper
powder, and coarse black pepper. Baste with barbecue sauce
halfway through the baking process. Baste again with barbecue
sauce after baking.

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 KITCHEN VALET

Drinks
Fast Fun Fab Food
 KITCHEN VALET
Fast Fun Fab Food

Cold Drinks

Air Sirap Timun Bubble Tea Cappuccino Milkshake

Korean Banana Milk Latte Bunga Telang Lemonade

Limau Kasturi Asam Boi Mango Juice Mango Lassi

Pink Lemonade Rose Syrup Strawberry Lemonade

Virgin Watermelon Orange, Carrot & Lemon Watermelon Juice

Margarita Vitamin Juice
 KITCHEN VALET
Fast Fun Fab Food

Air Sirap Timun

Recipe Credit:
Sufiya Shuib

INGREDIENTS:

⚬ 900 g cucumber, sliced into 1-inch pieces

⚬ 500 g water
⚬ 200 g (or to taste) rose syrup (see Cookidoo "Rose syrup")

METHOD:

1. Place water and cucumber inside the mixing bowl. Blend 30 sec /
speed 6.

2. Blend again 10 sec / speed 8. Strain using a fine mesh strainer.

Transfer the cucumber water into a jug and refrigerate for at least 4
hours.

3. Add rose syrup just before serving, together with ice cubes. Serve
immediately.

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 KITCHEN VALET
Fast Fun Fab Food

Korean Banana Milk

Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS:

⚬ 200-240 g ripe bananas

⚬ 250 g fresh milk
⚬ 250 g water
⚬ 20 g honey
⚬ ½ tsp vanilla extract

METHOD:

1. Place all of the ingredients inside the mixing bowl and blend for
30 sec / speed 10.

2. Pour into glasses and serve immediately.

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 KITCHEN VALET
Fast Fun Fab Food

Latte Bunga Telang

Recipe Credit:
Sharifah Shuhada Syed Ghazali

INGREDIENTS:

⚬ 300-400 g sugar
⚬ 300 g water
⚬ pinch of salt
⚬ 60 g honey (see tips)
⚬ 1 pandan leaf, knotted
⚬ 3-5 spoonfuls of dried bunga telang
⚬ 500 g UHT or fresh milk
⚬ ice cubes, to taste

METHOD:

1. Place sugar, water, salt, honey, and pandan leaf inside the mixing
bowl. Boil 7 min / 100°C / reverse / speed 1.

2. Place the dried bunga telang into the mixing bowl. Mix using the
spatula and allow to steep for around 10 minutes. Strain into a
sterilised bottle. Cool completely before refrigerating.

3. To serve, fill up a jug with UHT/fresh milk and ice cubes and
pour the bunga telang syrup into it, approximately 3 tablespoons or
to taste. Mix well and serve immediately.

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 KITCHEN VALET
Fast Fun Fab Food

Hot Drinks

Bullet Coffee Caramel Macchiato Chai Masala

Hazelnut Hot Chocolate Hot Apple Tea Hot Chocolate

Kopi Gantang Malted Hot Chocolate Matcha Hot Chocolate

Red Dates & Longan Tea Teh Tarik Traditional Mint Tea

Turmeric Latte Vietnamese Egg Coffee Zhuzhed Up Cham

 KITCHEN VALET
Fast Fun Fab Food

Kopi Gantang
Recipe Credit:
Zie Ramli

INGREDIENTS:

⚬ 1,500 g water
⚬ 4 Tbsp kopi gantang
⚬ 50 g sugar
⚬ 150 g evaporated milk
⚬ 100 g condensed milk

METHOD:

1. Place water, kopi gantang, and sugar inside the mixing bowl and
brew 7 min / 90°C / speed 1.

2. Add the evaporated milk and condensed milk and froth 10 sec /
speed 8. Serve hot.

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 KITCHEN VALET
Fast Fun Fab Food

Red Dates & Longan Tea

Recipe Credit:
Radziah Ramli

INGREDIENTS:

⚬ 40 g red dates, deseeded

⚬ 50 g dried longan, rinsed
⚬ 15 g goji berries, rinsed
⚬ 60 g lump sugar
⚬ 2 pcs pandan leaves, knotted
⚬ 1,500 g water

METHOD:
1. Place all of the ingredients inside the mixing bowl. Boil 15 min /
98°C / speed 1.

2. Enjoy hot or cold. Allow to cool before refrigeration.

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 KITCHEN VALET
Fast Fun Fab Food

Zhushed Up Cham
Recipe Credit:
Mimi Abdul Rashid

INGREDIENTS: METHOD:
⚬ 900 g water 1. Place 900 g water into the mixing
⚬ 4 tea bags Earl Grey bowl. Activate Kettle / 90°C.
(Ahmad Tea or
Twinings brand) 2. Add the Earl Grey teabags. Brew
⚬ 110 g evaporated milk for 3 min / 90°C / reverse / speed
⚬ 120-160 g condensed spoon. Meanwhile, pour 80 g of
milk evaporated milk into 4 heat-proof
⚬ 2 Tbsp instant glasses (20 g per glass).
coffee powder (adjust
to taste), dissolved in 3. Using tongs or chopsticks,
100 g hot water carefully discard the tea bags. Add
the remaining 30 g of the evaporated
milk and all of the condensed milk
into mixing bowl. Froth 30 sec /
speed 8, then pour into the 4
glasses. Gently pour the coffee on
top (divide among the 4 glasses).
Serve immediately. Enjoy hot or with
ice.

TIPS:
⚬ If short of time, you can add all of the evaporated milk,
condensed milk, and coffee in step 3 to froth at the same time.
⚬ Use your measuring cup to measure 100 g of hot water to
dissolve your coffee.
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 KITCHEN VALET

Bonus:
Fast Fun Fab Food

Go-To Recipes
 KITCHEN VALET
Fast Fun Fab Food

BONUS: Go-To Recipes

✅ Quick, easy, tasty ✅ Few ingredients ✅ Minimal prep & effort

Chicken With Creamy Creamy Creamy Mustard

Vegetable Sauce Mushroom Soup Chicken Stew

Garlic, Olive Oil & Ginger Sesame Oil Hand-Ripped Cabbage

Chili Spaghetti Chicken

Mashed Potatoes Oil-Free Honey Potatoes Au Gratin

Chicken Wings

Sauteed Prawns Spicy Black Stir-Fried Broccoli

Pepper Chicken With Carrots
 Acknowledgments:

All praise and thanks to The Almighty, without

whose help, none of these would have been possible.

We wish to express our appreciation and thanks to

the following people:

#TeamKitchenValet planning committee and

advisors, the raison d'être for this e-book

#ThermomixKLM Branch Manager, Suriya

Abdullah, and Team Managers -- Adrina, Rozi,
Widyana, Ivy, Shazlin, Azura, and Eza -- for
always being there, through thick and thin, from
the very beginning

Our families, including (some) reluctant

husbands, who held the fort on those days
when we had cooking classes, demos, expos, and
get-togethers

Catherine Lim, for graciously allowing us to

feature her Bubur Pulut Hitam recipe in this
e-book

Mimi & Radziah

#TeamKitchenValet Team Managers

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