Menu A
Quick Steamed Buns
Lemonade Orange Sorbet
(Mantao)
CHI EN CHI EN CHI EN
Stir Fried Broccoli Stir Fried Four Angled Bean
Pumpkin soup
with Carrot with Chilli
OR
CHI EN CHI EN CHI EN
Menu B
Sour Plum
Calamansi Juice Tomato Focaccia Sesame Crème
CHI EN CHI EN CHI EN
Hand Ripped Stir Fried Whole 3 in One: Rice, Steamed Egg,
Cabbage Fish Dang Gui Chicken
OR
CHI EN CHI EN CHI EN
Menu C
Virgin Watermelon
Margarita Banana Cake Peanut Butter ABC Nut Butter
OR
CHI EN CHI EN CHI EN CHI EN
Oil-Free Honey Garlic, Olive Oil, Chilli
Sautéed Prawn Soy Chicken Cubes Spaghetti
OR
CHI EN CHI EN CHI EN
Menu D
Frappé Coffee Brazillian Cheese Puff Banana Ice Cream
CHI EN CHI EN CHI EN
Ginger Sesame Oil
Mapo Tofu Chicken Cubes Nasi Goreng Kampung
OR
CHI EN CHI EN CHI EN
Add-ons Bonus Dishes
Fast & Easy Stir Fried Sweet Walnut
Tom Yam Mee Hoon Mee Hoon Ornee (Yam Paste) Sesame Soup
CHI EN CHI EN CHI EN CHI EN
Ginger-Pea Soup,
Four Course Meal Fish and Potatoes
Lemon Salmon, Wholemeal Mantou
(Chicken Rice) with Tomato Sauce
Broccoli & Potatoes
CHI EN CHI EN CHI EN CHI EN
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Orange Sorbet Stir Fried Four Angled Bean
INGREDIENTS with Chilli
80 g caster sugar
500 g ice cubes INGREDIENTS
200 g oranges (approx. 2 oranges), without skin or pips, 2 garlic cloves
cut in pieces 30 g shallots
2 fresh red chillies, deseeded, cut in 3 parts
PREPARATION 20 g dried shrimp, rinsed
1. Place caster sugar in mixing bowl, 40 g cooking oil
grind 5 sec/speed 10. 300 g four angled beans, cut in slices (2.5 cm)
1 pinch salt, adjust to taste
2. Add ice cubes, crush 30 sec/speed 10 while stirring
with spatula, moving clockwise and anticlockwise. PREPARATION
1. Place garlic cloves, shallots, red chillies and dried
3. Add oranges, mix 30 sec/speed 6 while stirring with shrimp into mixing bowl, chop 4 sec/speed 6. Scrape
spatula, moving clockwise and anticlockwise. Serve down sides of mixing bowl with spatula.
immediately.
2. Add cooking oil, sauté 4 min/120°C/speed 1.
TIP
For a firm consistency, place sorbet into freezer for 15 mins 3. Add four angled beans and salt, stir fry
before serving. 3 min/120°C/ /speed . Transfer to a serving plate.
Serve hot.
VARIATIONS Refer to flipchart.
Stir Fried Whole Fish
INGREDIENTS
500 g fresh yellowtail fish (2 small-sized fishes), approx.
18-20 cm length), gutted and descaled, cleaned
and patted dry with kitchen towel
2 tsp salt
100 g Chinese rice wine (Shaoxing Hua Tiao) or 100g mirin
15 g light soy sauce
10 g dark soy sauce
15 g sugar
25 g dark sesame oil, roasted
15 g fresh ginger slices
2 sprigs spring onions, chopped, to garnish
PREPARATION
1. Rub both fish skin and inside with salt and 30 g rice wine.
Set aside to marinate.
2. Place a bowl on mixing bowl lid, weigh in light soy sauce,
Sour Plum Calamansi Drink dark soy sauce, 70 g rice wine and sugar. Set aside. Place
sesame oil and ginger slices in mixing bowl, sauté
INGREDIENTS 3 min/120°C/ /speed .
90 g rock sugar
3 sour plums, pitted 3. Insert butterfly whisk. Arrange both fishes around sides of
200 g calamansi mixing bowl on both sides of butterfly whisk with stomach
900 g cold water facing up. Ensure that fish are on top of blades. Pour
reserved sauce mixture over both fish evenly. Cook 7
PREPARATION min/Varoma/ /speed . Check if fish is cooked, prolong
1. Place rock sugar and sour plums in mixing bowl, grind cooking time if necessary (see tip). Remove butterfly
Turbo/2 sec/2 times. whisk. Transfer to a serving plate and garnish with chopped
spring onions. Serve hot.
2. Add calamansi and water, blend Turbo/2 sec/1 time.
TIP
Insert simmering basket, hold it in place with spatula
• To check doneness of fish, insert a clean fork into the
and strain calamansi drink into a jug. Serve cold. thickest part of the fish at a 45-degree angle and gently twist
the fork. Meat of the cooked fish should be flaky and
VARIATION opaque. Cook for extra 2-3 minutes if necessary.
Replace calamansi with 2 lemons, cut into quarters.
3 in One:
Rice, Steamed Egg, Dang Gui Chicken
INGREDIENTS
Dang gui chicken
500 g whole chicken leg (approx. 1) , with skin and bone, cut in 8 pieces
10 g dried black fungus, soaked to soften
30 g fresh ginger slices
2 garlic cloves, cut in slices
1 tbsp goji berries
Steamed egg
5 jujube red dates, pitted, cut in halves 240 g water
1 tsp dang gui (Chinese angelica root) powder 150 g eggs (approx. 3 eggs)
1 tsp light soy sauce
½ tsp salt Steamed rice
200 g rice
1 tsp sesame oil, dark toasted
1000 g water
1 tbsp Chinese rice wine (Shaoxing Hua Tiao) 1 tsp light soy sauce, to drizzle
or 1 tbsp mirin 1 sprig fresh coriander, leaves only, to garnish
PREPARATION
Dang gui chicken
1. Place a bowl on mixing bowl lid, weigh in chicken pieces, black fungus and ginger slices. Add garlic slices, goji berries,
red dates, dang gui powder, light soy sauce, salt, sesame oil and rice wine to it. Mix and marinate for 1 hour in
refrigerator. Transfer marinated chicken into a steaming dish (Ø 15 cm). Arrange in Varoma dish. Set aside.
Steamed egg
1. Place a jug on mixing bowl lid, weigh in water and set aside. Insert butterfly whisk. Place eggs in mixing bowl, beat 10
sec/speed 3.
2. Beat without measuring cup 10 sec/speed 3. Meanwhile, add water through hole of mixing bowl lid. Arrange 5 heat-
resistant moulds (Ø 7 cm) on Varoma tray. Pour egg mixture equally into each moulds and set aside. Rinse mixing
bowl.
Steamed rice
1. Insert simmering basket, weigh in rice. Remove simmering basket and rinse rice with running water. Let rice drain in
simmering basket and set aside.
2. Place water in mixing bowl, insert simmering basket with rice, set prepared Varoma dish and Varoma tray into
position. Close Varoma lid, steam 20 min/Varoma/speed 4. Remove Varoma and set aside. Remove simmering basket
with spatula, transfer steamed rice to thermal serving bowl to keep warm. Carefully open Varoma lid, drizzle light soy
sauce on each steamed egg. Sprinkle chopped coriander on steamed dang gui chicken to garnish. Serve hot.
Oil-Free Honey Soy Chicken Cubes
INGREDIENTS
400 g chicken thigh fillets, cut in cubes (3-4 cm)
20 g light soy sauce
10 g dark soy sauce
10 g oyster sauce
1 tsp salt
10 g lump sugar
20 g shallots, peeled
10 g garlic cloves, peeled
20 g honey
20 g Chinese rice wine (Shaoxing Hua Tiao) (optional)
1 tsp chopped spring onions (optional)
1 tsp toasted white sesame seeds (optional)
PREPARATION
1. Place a bowl on mixing bowl lid, weigh chicken, light Mapo Tofu
soy sauce, dark soy sauce, oyster sauce. And salt to the
bowl. Mix and set aside. INGREDIENTS
100 g minced meat (pork or chicken)
2. Place lump sugar, shallots and garlic cloves in mixing 1 tbsp light soy sauce
bowl, chop Turbo/1 sec/1 time. Scrape down sides of 1 tsp white pepper powder
mixing bowl with spatula. 1 tsp Chinese rice wine (Shaoxing Hua Tiao)
3 garlic cloves
3. Add marinated chicken and marinade, cook 2 tsp cooking oil
6 min/120℃/ /speed 1. 600 g firm tofu (momen tofu),
cut in pieces (approx 1.5 cm)
4. Add honey and rice wine, mix 30 sec/Varoma/ 2 tbsp oyster sauce
/speed 1. Transfer chicken to a serving plate. Garnish 2 tbsp chilli bean paste (eg: Sichuan chilli bean paste)
with chopped spring onion and sesame seeds. Serve ¼ tsp salt
hot. 1 tsp sesame oil, dark roasted
2sprigs spring onions, chopped, to garnish
PREPARATION
1. Place a bowl on mixing bowl lid, weigh in minced
meat. Add light soy sauce, white pepper powder and
Chinese rice wine. Mix well and set aside to marinate
for 15 minutes.
Ginger Sesame Oil Chicken Cubes
2. Place garlic cloves in mixing bowl, chop 3 sec/speed 5.
INGREDIENTS Scrape down sides of mixing bowl with spatula.
400 g chicken thigh fillets, with skin and bone,
cut in pieces (3-4 cm) 3. Add cooking oil and reserved marinated minced pork,
20 g light soy sauce sauté 5 min/120°C/speed 2.
20 g dark soy sauce
20 g oyster sauce 4. Insert butterfly whisk. Add tofu, oyster sauce, chilii
10 g sugar bean paste, salt and sesame oil, stir fry 5
50 g fresh ginger, peeled and shredded min/100°C/speed . Remove butterfly whisk.
30 g sesame oil, dark roasted Transfer to a plate and garnish with chopped spring
onions. Serve hot.
PREPARATION
1. Place a bowl on mixing bowl lid, add chicken, light soy
sauce, dark soy sauce, oyster sauce and sugar.
Marinate and set aside.
2. Place ginger and sesame oil in mixing bowl, sauté
2 min 30 sec/120°C/ /speed .
3. Add marinated chicken and marinade, cook
6 min/Varoma/ /speed . Transfer chicken to a
serving plate. Serve hot.
Tom Yam Mee Hoon
INGREDIENTS PREPARATION
200 g mee hoon (rice vermicelli) 1. Place a large bowl on mixing bowl lid, weigh in mee hoon. Place large
20 g garlic cloves bowl with mee hoon under running tap water until mee hoon is fully
covered with water. Soak for 5 minutes (see tips). Drain with Varoma
20 g shallots
dish and transfer back to large bowl.
20 g dried shrimp, soaked to soften
40 g tom yam paste 2. Place garlic cloves, shallots, soaked dried shrimp, tomyam paste, and
2 stalks fresh lemongrass, white parts lemongrass in mixing bowl, blend 5 sec/speed 6. Scrape down sides of
only, cut in slice mixing bowl with spatula.
40 g cooking oil
3. Chop again 5 sec/speed 6. Scrape down sides of mixing bowl with
6 kaffir lime leaves, deveined
spatula.
20 g fish sauce
10 g sugar 4. Add oil, kaffir lime leaves, sauté 4 min/120°C/speed .
300 g water
80 g carrot, cut in strips 5. Add fish sauce, sugar, water, carrot, cabbage, red chilli, chicken stock
powder, cook 5 min/100°C / /speed .
150 g cabbage, cut in chunks
1 fresh red chilli, 6. Add reserved mee hoon (see tips), cook
cut in slices 4 min 30 sec/Varoma/ /speed . Transfer to serving plates. Garnish
1 tsp chicken stock powder, with chopped coriander. Serve hot.
homemade or store-bought
1 sprig fresh coriander leaves,
chopped, to garnish
TIPS
• Different brand of mee hoon may require slightly different soaking
time. Soak the mee hoon approximately 5 minutes until the texture is
loose and thoroughly wet.
• The ratio of mee hoon to water is always 100 g additional to the
quantity of mee hoon. For example, if you use 400 g mee hoon for
the recipe, increase the water to 500 g and double the rest of the
ingredients while preparation steps and TM settings remain.
• In step 6, mee hoon must be added immediately before the
temperature drops below 85 °C.
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