Hi Christine! I just found your channel after watching season 3 of MasterChef! I love that you cook a lot of simple dishes, and i hope to try some of your recipes in the future.

@theblindcook

2 жыл бұрын

Welcome!

Welcome back, we missed you !!

Much love from XQC chat 🧡

@DISDATRONA

2 жыл бұрын

xqcL

Hi Christine! I recently started teaching at a School for the Blind and Visually Impaired! I was disappointed to see the lack of voiceover with the touch screen, because I feel it is something our students could really benefit from. Do you know if they plan to add any voiceover features in the future??

I just watched your journey on Masterchef and I can't say I've rooted for anyone more on a cooking show. Your strength and determination is awe-inspiring. The episode where you weren't confident in your apple pie followed by Gordon Ramsay encouraging you by describing the pie to you using the other 4 senses... it is easily one of the most beautiful moments I've seen on TV.

You and John have been Missed Big time! Happy Thanksgiving to You All and Your Fans!

Any juicers here after the finale episode XqCL ❤️

Hi Christine,I just found you,,, and thank you for being an inspiration to many.Though I don't know how to cook but I'm just happy watching you,,,I'm a Pilipina, knew only to cook rice and simple dishes,especially stir fry,I like you as being always humble,,,Godbless

Hi Christine welcome back

Hello Christine! I've always been inspired how positive and strong you are during Masterchef season 3 despite having a disability. You still continue to inspire me and others to work hard and stay determined. I'm wondering however, have you thought about trying out the types of technology that helps with vision impairment using cameras connected to the neural cortex? It might help you see again after a long time. Thank you.

Christine!!! It's been so long! I've binge watched MasterChef S3 three times since you uploaded the last time!! Can I get a ❤️? Huuuge fan from India!

@theblindcook

2 жыл бұрын

❤️

You're awesome, Christine! Love your channel. You and Carl need to do a reboot of Four Senses. That was a great show.

❤❤❤ xqcL

Get ready for the juicers XqcL

Hello Christine, hope ur doing good. I am a very big fan of your cooking and seeing you cook is an absolute joy. I randomly came across your Apple pie (master chef) episode a few days back and couldn't stop myself watching the complete season non stop. I felt like I was watching the purest form of emotions through your season. kudos to ur journey and achievements. Wishing you a good luck for your future. Btw you look gorgeous.

XQCL we love you Christine!

Looks very delicious..... thank you for the lesson... Cheers. Happy Thanksgiving to all...

Hi Christine! I just watched your audition to the Masterchef season 3 and then here I am a new subscriber. You are truly an inspiration. 😊

I love the highlights in your hair! It looks great!

I’ve randomly remembered one episode of masterchef and looked up your name and i found your channel! and i’m not trying to sound like a insult but you still look the same and amazing as usual!

Hello Christine welcome back happy Thanksgiving to you and your family.

I'm a meat-lover, so I'd first and foremost see how well the Tokit can make things such as steak or chicken, but I'd also love to see how well it can help me make some more precise recipes that I can't seem to get right on my own like Dim-Sum for example. Thanks for hosting the giveaway, it's good to have you back!

Sweet young lady, you are an incredibly amazing as a chef and as a person. Although your mom didn't leave behind her cooking recipes, she brought an astonishing person into this world and the world is a better place because you're here. I'm so glad that you took Gordon Ramsey's advice to heart when he told you to believe in yourself. It takes a bunch to move his emotions, but you did, and it had nothing to do with your disability. I watched the MasterChef season, with you in it, when it first aired, and I've watched it many times since then. Your mom is surely looking over you very proudly from above. Never forget that's she's always with you. You inspired my daughters to become better than they thought they could be. BTW, we lost their mom too when they were young also. Much love to you from northern New England.

@theblindcook

2 жыл бұрын

Thank you. Take care xx

You’re such a great person and a great cook. Stay well and hello from New Jersey.

Nice to see you. Happy Thanksgiving.

As a time strapped mum, I'm always coming up with quick and nutritious meals to feed my family with. This comforting recipe is great for kids, but elegant enough for an adult dinner party. Would be even easier with a TOKIT as my kitchen assistant! #TOKITsquad Barley ‘Risotto’ with Crispy Mushrooms and Sage
 1. Add oil and fry mix of mushrooms and sage till crispy (remove) 2. Pulse Shallots and Garlic to finely chop and saute 4. Add Pearl Barley, Chicken Broth, White wine (optional) Lemon Juice and Soya Sauce 5. Cook for 35mins - it should look like oatmeal 6. Garnish with fried sage leaves, crispy mushrooms and parmesan shavings (or tokit’s parmesan cracker!)
 I like the combination of the two different textures - the creamy barley and the crispy mushrooms and sage. If you want meat, crispy bacon would be a great topping too.

Great seeing you back on youtube! I would definitely make Chili or a Beef Stew. #TOKITSquad

Thank you for inspiring me to not giving up on working! Your blindness will never stop you :)

Honestly, one of the meals I grew up eating at least once a week would be so perfect for this. The name has changed over the years, depending on which of us was making it, but I always called it Mushroom and Tortilla casarole. First, you need a pound of ground beef, just brown and drain. From there add in 1 to 2 (depending on how far between 1 and 2 pounds of beef you end up with) of Cream of Mushroom soup. I personally add in a minced clove of garlic, a third or so of an onion, finely diced, then a red and green bell pepper diced as well. You want to stew that on a very low heat for about 10 to 15 minutes, just to allow all of the flavors to come together, then construction is as simple as it gets. In a baking tray, line the bottom with flour tortillas, spread a layer of your "stew" over, more tortillas, more "stew," and continue until your last layer of tortillas on top, topped with shredded cheese. This can be any cheese you like, I prefer the Mexican Blend from the store, but we've used virtually all of them over the last 30 odd years. You then are only baking to ensure the tortillas are warmed through and the cheese goes nicely brown and bubbly. I cooked this at my Fire Department, and there served with refried beans and salad, but at home, it was just this. Trust me, it'll fill you up for hours, and you can always change out what veggies you stir through, as originally it was just the beef and soup, then we started adding more.

#TOKITSquad Holiday Recipe. I will use the TOKIT to make homemade marshmallows as gifts for the holidays! I always have issues getting consistent results making it at home and the TOKIT’s precision accuracy will help give me the results I want each time. 1. Bloom 6tsp powdered gelatin in 1/2 cup water 2. Heat 1 1/2 cup granulated sugar, 1 cup corn syrup, salt and 1/2 cup water in the TOKIT to ‘soft ball stage; (112ºC-115ºC) Remove. 3. Pour in bloomed gelatin and use butterfly whisk, slowly pour sugar syrup in and whip batter until it is very thick, stiff and opaque, about 10-12 minutes. 4. Pour into baking pan brushed with oil and cornflour/powdered sugar.

Welcome back Christine!

#TOKITSquad Classics with a twist! Pavlova is a favourite during the holidays! This unique Vegan version is an impressive dessert that will be inclusive for all your guests and using the TOKIT will be done in no-time! Leaving you more time for holiday prep! Vegan Strawberry and Basil Pavlova Meringue: Whip with butterfly attachment 1. Beat 220ml of chickpea water until hard peaks form 2. Add 300g sugar (1/3 at a time) while whipping 3. Add 1 tsp vanilla extract and mix 4. Pour out the meringue on a flat baking pan with parchment paper and make a dent in the middle Cook meringue at 130ºC for 1 hr in the oven While the meringue is cooking, make your strawberry coulis and Basil Syrup 1. Puree 1 pint berries and 2 tbsp sugar until smooth - 30secs 2. Combine 1/2 cup water, 1/2 cup sugar, and 1/2 cup basil leaves. Simmer in TOKIT for 1 min. Remove from heat and let syrup steep, about 30 minutes.

I Would Rather poop 400.000 Gallon's of mayonnaise. Than Spend One Lifetime Without Your Awesome Cooking Stream's Miss👍

Hi! Just finished season 3 and fell in love with you just like the rest of the world did. You have achieved so much and I am proud of you. Wish you the best of luck. Most importantly, I know that you are human too. So even if your having a bad day don't be afriad or hesitate to express your anger and frustration in amy situation despite you arw the symbol and hope for everyone... am I making sense? Lol 😆

I love Christine!!! So cool to see her impression of a cool gadget. People who can cook are usually more picky.

I would love to have a good old pulled tea 😍 Place teabags or loose tea in a strainer in a mug and pour over boiling water. Steep for a few minutes until tea is dark and intense, then allow to cool for a few more minutes. Strain through a cloth if necessary. Add 2 tbsp condensed milk and stir until spoon is clean. Pour the tea into a stainless steel jug, then pour into a mug or tea glass. Try to gain as much height as possible while pouring. Repeat until tea is frothy. Serve hot or over plenty of ice for a chilled summer drink. Lets go #tokitsquad ❤️

As a new mum - looking after my baby without any family around I think recipes that are easy for the family to eat together would be perfect. Heading to work to the NHS now. Fingers crossed. This would definitely help. Especially my little one loves chicken tenders, chicken and beef pattices. #TOKITSquad

I would love to cook a make a crispy puff with Tokit Omnicook. Puff could be such a challenging dessert to make if not having a good skill and baking knowledge. It usually take such a long time making it with stand mixer, with tokit omnicook we could ease the pain definitely! Puff Pastry Milk 125g Water 125g Unsalted Butter 100g Salt 1g Low flour 160g Sugar 5g Whole Egg 250g 1. Sieve the low flour 2. Add in Milk, water, unsalted butter, salt and sugar cook with low heat (80degree),add in low flour and mix until no dry flour 3. Reheat until the mixture is dry, and the dough begin to sticking to the pan 4. Mix at medium speed without whisk attachment, open the lid and let the hot air or vapour to escape 5. Turn on to medium high speed and slowly pour in the egg mixture while the machine running, observe the mixture consistency through the hole. (Amount of egg mixture to be added shall be different and affected by step 3 of how much water that has been cook and evaporated in the process) 6. Continue step 5, and you shall observe the mixture through handling it with spatula and it shall appears a nice inverted triangle. ( Be aware not to over adding the egg mixture, add a little by little when you start to observe the mixture has forming into a dough.) 7. Put the mixture into a piping bag and pump it on a tray, bake it at 170degree for 35 minutes for a medium puff. ( Baking time shall be varies according to the size of the puff by 5-10mins) Tips: the end product of the puff mixture shall be a little bit runny, forming around 6cm of inverted triangle in height, but not too runny. Note that you should add more egg mixture if you are not achieving an inverted triangle or the triangle height is still as short as 1-2cm A puff with too much or too little moisture shall not raise nicely or it will fall back after risen. To make a really round puff, the tips is to add on with crunchy outer layer. Feel free to add on this crispy top with the following recipe :- Ingredients list : Coarse sugar 80g Butter 60g Low flour 80g 1. Pour everything in the tokit bowl and mix it at medium speed until it is forming a dough. 2. Roll the dough in between the baking paper with 3mm thickness. 3. Cut it with a round cutter with the size you would like to pump the size of your puff 4. Freeze them, and take the round sheet out for easier use later. Tips : Make sure the crispy layer is not too thick nor too thin. A thick cover will cause the puff not to raise while a thin cover will cause the puff to be not crunchy in a very soft time. Cover it with a crispy layer also ensure the puff mixture does not dry out so easily when you are pumping the other puff. You can also ensure the crispiness of the puff by poking a hole below, to let the remaining water evaporate and bake for another 5 minutes. Overall Advice: Baking puff could be a very tricky process in raising issue, ensure not to open the oven throughout the whole baking process, until you see that the puff is turning golden brown to light brown. Let the oven continue running, open the oven and take out one puff and see if it’s dropping back. If it is not then the puff shall be done. ◽️ Mixture forming at least 4cm inverted triangle ◽️ Do not open the oven throughout the whole baking process #TOKITSquad

I forgot about you but you still cook better then me with 4 more hands. Stay safe!

#TOKITSquad Vegan Recipe My Cauliflower bolognese is my fave Meatless Monday recipe, I use it to get my avid meat eating family to eat more veg and they are none the wiser! The Omnicook will help shave down my prep time significantly! 1. Pulse a chunk of parmesan till fine - set aside 2. Pulse 1 head of cauliflower till fine - transfer out 3. Pulse Onion, Garlic, Rosemary and Chilli and saute with butter 4. Add tomato paste and cook till darkened 5. Add Cauliflower till its cooked 6. Cook pasta and add to the sauce 7. Sprinkle with parmesan and serve!

Wow.. excellent #Tokit Ommi cook Make easy for daily use for cooking & save time for spend quality time for family. Thank you for sharing this nice recipes.

#TOKITSquad My favourite recipe will be Frothed Milk Tea! - 5 tbsp black tea leaves - 1 litre water - 130 g evaporated milk - 200 g sweetened condensed mill Mix them all up and turn it up a little bit more so I'll become more frothy! Voila! I like it hot though. Keep it warm in there too! Anytime, any day! Hope to win this set for myself. And reduce the time cleaning to focus on cooking for the family!

This video really boost up my enthusiasm to cook. As a mom on the go, I have so many recipes but lack of time. My all time favorite will be French Beef Stew (Boeuf Bourguignon) and I am sure TOKIT will definitely be my greatest helper Oil 12 oz thick smoked bacon, diced 3 lbs chuck beef, trimmed and cut into 1 inch cubes 1 lb carrots, peeled and cut into chunks or coins 2 yellow sliced onions 10 cloves chopped garlic 1/2 cup Cognac 2 cups good Pinot Noir 3 cups low sodium beef broth 2 TB tomato paste I tsp dried thyme 4 TB room butter 3 TB flour I lb frozen pearl onions, whole 8 I lb fresh sliced mushrooms Instructions: Heat up 2 TB oil and add bacon and cook evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of salt and pepper. Set beef when it is slightly cook aside in plate with the bacon. Heat up 2 TB and add carrots, onions, garlic, 1 TB salt, 2 tsp black pepper and saute for 5 minutes until onions are lightly browned. Add Cognac and cook another 10 minutes on medium. Add beef, bacon and wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, sauteed mushroom and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in Tokit until meat is very tender. Add the butter/flour mixture to the stew. Cover and simmer for 30 minutes and turn off heat. Garnish with fresh parsley and serve with crusty bread or egg noodles. I am sure Tokit will do a great job in creating this recipe in the simplest way.

I would make my favorite tomato soup! It uses two containers of vegetable stock, 6 Roma tomatoes (halved), one onion, garlic, salt, pepper, and olive oil. I might try some halibut too! My favorite recipe uses lemon and capers and olive oil. You’re amazing! #TOKITSquad

This looks so similar to the Thermomix! I wonder which one is better 🤔

Christine i love watching your videos! Youre amazing

Would love to use this for a slow cook Bolognese since then I can actually just leave it and not have to remember to come back to steer it #TOKITSquad 1. Chop 1 garlic, 1 onion, 2 carrots and 2 celery stalks in the Tokit 2. Golden in olive oil on medium heat for 4 minutes 2. While that happens fry of beef shoulder, pancetta and pork neck. 3. After add it in with the greens and fry of some tomato paste in the same pan as the meat. 4. Add the tomato paste and a splash of red wine. 5. Put in meat stock (ox) and season to taste 6. Cook up then let it slow cook for 3-4 hours while steering gently. 7. Cook up pasta If you make a bit to much sauce use it for a good lasagne the next day!

HTown represent! Youre the best, Christine

Looks yummy and easy to be prepared🥰

#TOKITSquad I love entertaining and this dish is great for casual lunch parties as it is simple yet impressive and the TOKIT can have it done in less than 15mins, leaving me more time with my guests Ginger and Lemongrass Mussels 1.Coarsely Chop garlic, shallots, lemongrass, Ginger and Red Chillis 2.Heat Oil in the Tokit till 160degrees add garlic, lemongrass, shallots, ginger and fry till golden brown. 3.Stir in brown sugar, rice wine (optional) and fish sauce 4.Throw in mussels and steam for 5 mins until they have opened 5.Garnish with spring onion oil and serve with lime on the side

welcome back!

Been on diet and this Low-Carb Casserole is my go-to recipe whenever I want to clear the things in my fridge. Here's how I do it: ingredients: a cup of minced meat (can be chicken, can be pork) 🥓bacon (optional) 🥕some veggies (I usually put cauliflower, & carrots) 🍅1 blended tomato 3 eggs (whisk) 1 cup of plain yogurt 🧀shreded cheddar cheese cherry tomatoes or olives soy sauce, salt and seasonings to taste 1. Season the minced meat with soy sauce and pepper. Lay it on the bottom part of the baking container or a casserole. 2. Top the layer of meat with bacon and veggies (make sure it's not much so that it can be covered by the egg mixture) 3. In another bowl, crack the eggs, add in yogurt and tomato puree. Whisk them. Add in some soy sauce and seasonings. 4. Pour the mixture into the baking container or casserole. 5. Top it with shreded cheddar cheese. 6. Garnish it with cherry tomatoes and olives. 7. Bake at 200℃ for 25 mins. #TOKITSquad

W

Idk why but seeing a masterchef winner not being able to peel potatoes correctly feels me with so much joy 😄

MUCH LOVE FROM XQC CHAT !

I'd make some curry chicken and rice. #TOKITSquad

Chilli Pan Mee (Ban Mian) #TOKITSquad This popular dish usually takes me 3 hrs to make as there are many different components and I make the noodles and chilli from scratch. With the TOKIT as my kitchen assistant I can make it in much less time! 1. Homemade Hand Torn noodles 2. Homemade Chilli 3. Meat topping 4. Crispy Topping 5. Egg and Vegetables Topping 6. Soup Stock Chilli - Chop and Stir fry Chop and fry dried chilli, fresh chilli, dried shrimp, onion, garlic, oyster sauce, soy sauce and sugar in the TOKIT Dough - Knead Knead 2 cups bread flour and 3/4 water in the TOKIT. Let rest and hand tear. 
 Meat Toppings - Stir fry and Cook
 marinated minced meat with soy sauce, oyster sauce, dark soy, pepper + sugar, sauté sliced shallots and minced garlic in oil until fragrant. Add marinated minced meat and stir fry in TOKIT. Crispy topping - Stir Fry Fry Anchovies in TOKIT till crispy Veggie and Egg Topping - Steam and Simmer Steam veggies in the steamer and poach eggs using simmering basket Soup Stock - Cook at 95° Boil Anchovies, Ginger, Dash of soy - add spinach at the end of cooking. Boil the noodles with the soup at the end to save time. Drain noodles, top with minced meat, anchovies, veggie, poached egg. Serve with soup on the side! My Tiktok video of the recipe: shorturl.at/pGHM6 Instagram: instagram.com/p/CASGiv3JwzH/

@tokit4343

2 жыл бұрын

Hi moonmilk, the TOKIT Cooking Squad event has now ended, and you have been selected as the winner, congratulations 🥳 For the next step, we need you to contact us by email to news@tokitglobal.com as soon as possible with your KZread profile email, and please add your KZread ID in the subject. We are looking forward to hearing from you! TOKIT Team

@moonmilk

2 жыл бұрын

@@tokit4343 Oh wow!! Thank you so much Team Tokit and Christine! This is so exciting!! Can't wait to use and experiment with the TOKIT!

#TOKITSQUAD , I would try a variety of recipes so I can see what works best. Going to try out a pumpkin soup dessert recipe first!

Happy Thanksgiving Christine Ha.

I would try and attempt at making some katsudon or other japanese dishes, always wanted to bring those authentic flavours to my kitchen if possible. #TOKITSquad Fingers crossed...

the mashed potato looks delicous

Love your video sooooo much ！ Tokit Omni Cook provides unlimited FREE recipes and helps more people enjoy cooking. Thank everyone for supporting Tokit~💞

Would love to use it for making Mousaka, thank you for the awesome Giveaway #TOKITSquad

Post more please we love you

Salmon Miso Soup #TOKITsquad 1 stalk spring onion 1 pc Salmon 1 tablespoon miso paste Pan fried salmon and spring onion together and add water after 15min. Bring it to boil and mix some miso soup before serve.

Love you so much 🥰🥰🥰🥰

#TOKITSquad I would try some soup like clam chowder

Very Awesome!!!

Would you do a updated version of the 10 years after master chef

@theblindcook

2 жыл бұрын

Yes!

I love fusion food, and 1 I'd like to try on the Omni Cook is Creamy Seafood Tom Yum Pasta! Ingredients: 250g Pasta 1 stalk lime leaves 3 bird's eye chilli 1 stalk lemongrass 2 slices of ginger 2 tbsp of Tom Yum Paste 1 cup of cooking cream 2 tbsp of butter Lime slices Salt Pepper As desired: Squid Shrimps Mussells Or any other seafood! 1) In a pot, boil pasta until al dente (follow packaging instructions). 2) In a pot over medium heat, melt butter. Add in chopped chillis, ginger, smashed lemongrass and lime leaves. 3) When fragrant, add in tom yum paste. 4) Once tom yum paste incorporated, add in cooking cream. Still until all is well combined. 5) Add in the seafood and leave to cook for about 5 minutes. 6) Toss in pasta and enjoy! Add in a squeeze of lime for that extra kick! Simple! #TOKITSquad

I am doing Keto Diet now and can see myself baking and using the Omnicook to make cooking and prep work easier as I make my meals. One of my fav desserts now is the Raspberry Cream Cheese Coffee Cake from All Day I Dream About Food. Here's the (adjusted) recipe that I follow. #TOKITSquad Ingredients: 2 1/3 cups almond flour 2 tsp baking powder 1/4 tsp salt 1/2 cup butter softened 2/3 cup Sweetener ( I use the brand iLite Cook and Bake) 3 large egg room temperature 3/4 tsp almond extract 1/2 cup half heavy cream/half water Filling: 8 oz cream cheese softened 1/2 cup granulated/powdered Sweetener 1 large egg 1/2 tsp vanilla extract 1 ½ cup fresh raspberries rinsed and dried Topping: 2 tbsp sliced almonds Instructions: 1. Preheat the oven to 325F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer). 2. For the cake batter, combine the almond flour, baking powder, and salt in a medium bowl. 3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract. 4. Beat in the almond flour mixture until combined, scraping down sides of bowl and beaters as needed. Beat in the cream until well combined. Set aside while making the filling....(here is why I would buy an extra Tokit mixing bowl ;) ) 5. For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined. 6. To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan, smoothing the top with a knife or an offset spatula. 7. Pour the cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds. 8. Bake 35 to 40 minutes, or until top is light golden brown and filling is just set but still jiggles slightly in the middle. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour. 9. Keep refrigerated until served

Wait, so this recipe isnt gonna work if i dont have a personal Jennifer???

Poached egg with blade cover Insert the blade cover Add 2L water and 60g white vinegar, 14min/100℃/BREV BRev 0.5 Crack 1 egg and placed it in a bowl Once water is boiling slide in the egg 1 by 1 from the bowl through the hole on the lid at 2min 30sec/100℃/BREV 0.5 ( poached up to 3 eggs at 1 time) Sift and dry the poached egg placed on a toast and pour hollandaise sauce on it #TOKITsquad

Is so lovely to own TOKIT as an early bird backer number 369 UK version. We had received the parcel in Malaysia by December 2021. We had tried almost 10 dishes and one of the local Malaysian high tea delight dishes is Salted Egg Pandan Kaya! Great match with our White Coffee Bing ( ice ). TOKIT definitely is my great ever life-saving kitchen assistant! #TOKITsquad Below is the recipe : 1. Two-room temperate Size A Egg, 2 salted egg, 12 pandan leaves that made into 40 grams pandan juice 2. 400ml coconut milk and 120 gram sugar ( child friendly taste ) and cook it with Tokit ! ! Taadaa #TOKITsquad

Slow-Cooked Beef Chilli My family loves this recipe, and Im sure the Omni Cook can make this an easy recipe to make! It contains "unusual" additions, but the umami flavor is awesome! And we love how almost everything uses "1" (e.g 1 tbsp / 1 tsp / 1 can / etc.) Ingredients: 500g of ground beef 4 cloves of garlic (minced) 4 tbsp of tomato puree 1 onion (diced) 1 can of tomatoes (crushed) 1 tbsp of dried oregano 1 tbsp of cumin powder 1 tbsp of chilli powder 1 tbsp of paprika 1 tbsp of cayenne pepper (optional) 1 tbsp of oil 1 cup of beef stock 1 tbsp of Worchestershire sauce 1 tbsp of fish sauce 1 tbsp of soy sauce 1 tsp of cocoa powder Salt Pepper Brown sugar 1) Add oil into a pot. Saute onions and garlic until fragrant. 2) Add the seasonings (cumin powder, chilli powder, oregano, paprika, cayenne pepper). Stir constantly until fragrant. 3) Add in the ground beef and stir to mix the spices with the beef. Allow the beef to brown. You can remove the juices and save them into another bowl. 4) Add in the beef stock, Worchestershire sauce, fish sauce, soy sauce and cocoa powder. Be sure to deglaze the pan. Add in the saved juices from earlier. 5) Add in tomato paste and the can of tomatoes. Season with salt, pepper and brown sugar to your liking. 4) Bring the pot to a very gentle simmer and cover with a lid. Let it cook for 4-5 hours. After it is done, you can top it off with toppings of your choice! Be it kidney beans, sour cream, green onions, peppers, etc! It will always taste good! #TOKITSquad

Happy new year

Xqc gang here

PEANUT Sauce #TOKITsquad 3 tablespoons creamy peanut butter 1 tablespoon reduced sodium soy sauce 1 tablespoon freshly squeezed lime juice 2 teaspoons brown sugar 2 teaspoons chili garlic sauce, or more, to taste 1 teaspoon freshly grated ginger

Thanks you are great

Hey Christine! I don't own a Tokit so am rather unsure how the machine works...but I would sure love to get one! Here's a family favourite that I can usually get done in 20min. With the Tokit, I'm guessing it would be even faster to get a meal on the table #TOKITSquad HEALTHY MAC & CHEESE 1 medium head broccoli 1 small carrot, shaved 400g wholewheat pasta (any cute shape to appeal to kids) 1/2 cup grated cheddar cheese 300g can cream of mushroom soup (I use Campbell's) 150g canned tuna chunks in olive oil Chop carrot finely then add broccoli to be chopped coarsely in the Tokit. Remove and put in the steamer tray. Boil the pasta in salted water, in the final 5 min, put the vegetables to steam over the pasta. When done, drain the pasta water. Set the Tokit to mix the pasta, vegetables, cheese, mushroom soup & tuna (add in the oil also). Voila. Dinner for four in 10min.

I'm very much so impressed.

1 tbsp oil 2 lb. chuck roast cubes 1 can of IPA beer 3 cups beef stock 1 tbsp beef bouillon base 1 carrot 1 onion 2 small potatoes 2 sprigs of thyme 1 packet onion soup mix salt black pepper Sear beef on a skillet and then add the beer. Cook for an additional 2 minutes. Into the slow cooker, premix a bit of the beef stock and the bouillon until dissolved. Add the seared beef + juices/beer, carrots, onions, potatoes, the rest of the beef stock, thyme, and onion soup mix and stir. Slow cook on low for about 8 to 9 hours. Remove the thyme sprigs and season with salt and pepper to taste. #TOKITSquad I'm recently starting to cook (even though I am not great at it) because my mom left the house and I have to provide for my father. This would definitely help make it easier for me to cook and help me cook a better variety of foods.

One more super-fast recipe for Tokit, perfect if you want something fancy but do not have all day in a kitchen. 1 Pot Prawn stew. Preheat a couple of spoons of olive oil in a pan add 1 sliced courgette and 2 wedged tomatoes, 250G of prawns and 1 teaspoon of chilli flakes, season with salt and pepper and cook it for 3 min. Add to pan two spoons of tomato paste, two cloves of crushed garlic, 2 spoons of rice wine and 100 mL of water. Cook for further for 4-5 min until it's thickened and prawns fully cooked. Can garnish with chopped parsley and crumbled feta cheese. #TOKITSquad

I would use it to make my version of korean kalbi where i do the following: Blend Korean pear, kiwi, pineapple, onion, scallions, ginger and garlic together. Add soy sauce, soju, mirin, sugar, sesame oil, sesame seeds, black pepper. Let brew overnight to marry flavors together. Add short ribs to marinade for another 24 hrs. Cook and serve w/shot of soju. #tokitsquad

2) Chicken Pie -2 cups diced peeled potatoes -1-3/4 cups sliced carrots -1 cup butter -2/3 cup chopped onion -1 cup of flour -3/4 teaspoons salt -1 teaspoon dried thyme -3/4 teaspoon pepper -3 cups chicken broth -1-1/2 cups whole milk -4 cups cubed cooked chicken -1 cup frozen peas -1 cup frozen corn -4 sheets refrigerated pie crust How to Make it? Preheat oven to 425°. Place potatoes and carrots in a large saucepan, add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion, cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat. Unroll a pie crust into each of two 9-in. pie plates, trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option, cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets, cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. 3) Brocolli Chicken Cheese -1 package (6 ounces) chicken stuffing mix -2 cups cubed cooked chicken -1 cup frozen broccoli -1 cup shredded cheddar cheese How to Make it? Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water. In large bowl, combine chicken, broccoli and soup, transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover, bake until heated through, 10-15 minutes longer. 4) Cheesy Tuna Milk -1 package (7 ounces) elbow macaroni -A cup of condensed cream of mushroom soup, -1 cup sliced fresh mushrooms -1 cup shredded reduced-fat cheddar cheese -1 cup fat free milk -1 can (5 ounces) light water-packed tuna, drained and flaked -3 teaspoons dried minced onion -1 teaspoon ground mustard -1/4 teaspoon salt -1/3 cup crushed cornflakes How to Make it? Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni, add to tuna mixture and mix well. Transfer to a 2qt baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. #TOKITsquad

Hi Christine and Tokit team. As a fully housewife, i need to always cook during breakfast, lunch, dinner and hopefully with omnicook tokit, i will be able to shorten time at the kitchen and play more with my kids. The recipe that i would like to share is simple and yet tasty ‘Vegetable’s soup’. #servedfor3paxs Ingredients -3 shallots -2 garlics -1 inch ginger -1 ts white pepper -A pinch or salt -A pinch of Any seasoning you like such as me using mushroom seasoning 1 tbsp oil Also any vegetables you prefer like carrot, potato, tomato, celery How to cook: 1. Slices shallots, garlics and ginger. 2. In oil, lightly fry all slices of shallots, garlics and ginger. 3. Once slightly fried, add white pepper and stir them until smells nice about 20seconds. 4. Put 2 cups of plain water inside. 5. Let the water start to boil and put all the vegetables that you preferred. 6. Add salt and seasoning for taste. 7. Let it simmer until the vegetables well cooked and it’s done. 8. Also can put fried shallots in the soup ☺️ Thanks all. #TOKITSquad

Chicken Lasagna Ingredients Chicken mince / Ground chicken. Onion. Celery. Carrots. Mushrooms. Garlic. Herbs. Tomatoes. Chicken stock / chicken broth. Balsamic vinegar. A tablespoon of Balsamic adds a ton of flavor but it can be omitted if you don’t have it. Sugar. A teaspoon of sugar balances the acidity but it’s optional. Salt and pepper. Lasagna sheets Bechamel sauce. Cheddar cheese. Mozzarella cheese. Parmesan cheese. HOW TO MAKE CHICKEN LASAGNA Chicken bolognese: Brown ground chicken (chicken mince) over high heat. Remove the chicken and set aside while you saute onion, celery, carrots and mushrooms until they start to soften. You can add spinach too if you wanted to boost the veggies in the recipe. Add garlic and herbs and add the chicken back into the pot. Cook for another minute then pour in tomatoes, stock, Balsamic vinegar and sugar. Reduce the heat and allow to simmer for 10 minutes until the sauce has reduced slightly. Season to taste. Melt the butter in a saucepan. Whisk in the flour then cook for 1-2 minutes until the roux turns a very light golden brown. Whisk in the milk, a little at a time, until the sauce is smooth and the milk has been incorporated. Reduce the heat and allow to simmer gently, stirring regularly, until the sauce is smooth and thick. Add the cayenne pepper, nutmeg, mustard powder and cheese (if using) and stir in. Season to taste. Assembly: Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and the half cup parmesan cheese. Bake: Cover the dish with foil and bake at 200ºC/390ºF for 30 minute or until a knife can easily be inserted. Remove the foil and bake until golden brown on top. Remove from the oven and allow to rest for at least 10 minutes before slicing and serving. #TOKITSquad

Wouldn’t it be great if Tokit created a voice user interface that would allow a hands free experience for those that cannot “see” the touch screen?

A good quality pizza sauce ! #TOKITSquad

This is my own recipe and super easy to operate using Tokit Omni Cook! You will gotta love it! Pumpkin Sago Dessert Ingredients 800ml water 450g pumpkin 15g sugar 50g sago 600ml fresh milk Step 1 Pumpkin cut into small slices Step 2 Put sago into mixing bowl with 800ml water Step 3 Put the pumpkin slices to steamer, manually set to 25min/100°c/rev 1 Step 4 Drain to sago with sieve Step 5 Add cooked pumpkin into mixing bowl with sugar, 20sec/-/speed7, Scrape down sides of mixing bowl with scraper. Step 6 Add cooked sago and fresh milk into mixing bowl, 30sec/-/rev1 Step 7 Can serve warm or chill in refrigerator for 2 hours for better taste. #TOKITsquad

Hi, Got one easy recipe that my family enjoys and would be perfect for Tokit. . Rice and pork bowl :) cook 150g of rice set a aside. Brown 250g of pork mince. when pork is browned and green beans and let to fry for more 5-7 min. when green beans are softened add rice, mix it well into the pot and cook it further for 4 min to brown up rice. In a small bowl mix 2 tablespoons rice wine 1 tablespoon sesame oil, a good pinch of sugar, and a spoon of chili jam( more if you like it spicy). Pour the sauce over the finished rice and garnish with roasted peanuts. #TOKITSquad

Love to cook using tokit as i need to multitask cooking and handling baby and toddlers, so that i can cook my family favourite food chicken soup and pasta carbonara. Chicken soup 1 onion 6 garlic 1inch garlic 1 cube Chicken stock 1tbsp oyster sauce 1 cinnamon stick 3clove 3 cardmom 1 star anise 2cups water 200grm chicken(1 whole chicken that been cut to small pieces) Carbonara sauce 3garlic 1 tin Carbonara sauce 1 tbsp oyster sauce 2 slice cheese White pepper Black pepper Add abit of parsley, basil, oregano and rosemary #TOKITSquad

I would love to try making bread using Tokit Omnicook as it will be time savvy and no sweat. 😍😍😍 Butter Wonder Bun 1 egg (size B) 120ml dull cream milk 55g sugar 1 tsp yeast 35g margerine topping salted butter sugar for sprinkle 1.break 1 egg (b size) in a bowl. add on 120ml milk. 2.add 55g sugar and 1 teaspoon yeast, mix 4mins at medium speed. 3.add 250g bread flour, knead until become dough (high speed for 6minutes) 4.Knead dough for another 5 min, meanwhile add 35g margerine, one cube at a time. 5.Divide dough into 9 equal portions. Transfer into greased loaf tins and proof for 1 hour or until the dough fills up 90% of loaf tins. During the last 10 minutes of proofing, preheat oven to 160°C. Make a cut in the centre of every portion and put butter. Sprinkle sugar on dough. 6. Bake in preheated oven (160°C) for 20 minutes. Remove loaves from tins and allow them to cool on a cooling rack before slicing and serving. #TOKITSquad

A bolognese spaghetti sauce ! #TOKITSquad

I’d like to see a chicken noodle soup in the Omni cook #TOKITsquad

Char Kuey Teow is a local dish from my home that Im sure can be adapted for the Omni cook! Ingredients: 2 tbsp chilli paste 2 tbsp of black sweet sauce 1 tbsp of fish sauce 1 tbsp of oyster sauce 3 tbsp of cooking oil 3 cloves of garlic (minced) 2 shallot (minced) 100g of yellow egg noodles 100g of flat rice noodles 2 eggs 1/2 cup of water Toppings Anything you wish! Recommended: A handful of beansprouts and chye sim A handful of cockles Some slices of fish cake 1) In hot pan over high heat, add oil and fry the garlic and shallots until fragrant. 2) Add in the egg. Scramble the eggs until they are 80% done. 3) Add in the yellow noodles and flat rice noodles. Add in black sweet sauce, fish sauce, oyster sauce and chilli paste. Stir until even. 5) Add in the water, with the toppings. Stir until all is cooked. Serve and enjoy! #TOKITSquad

Here's my own (simple) take on 3 Flavour Fish. (Sweet, Sour & Spicy) i'd love to use the Omni Cook for! For fish: 500g of Dory Fillet (cut into 6) 1 cup of corn starch 1 egg Salt Pepper For Sauce: 1 tbsp of oil 2 cloves if garlic (minced) 1 tsp of Plum Sauce 3tbsp of Tomato Sauce 2 tbsp of Chilli Sauce 1 tbsp of Oyster Sauce 2 tbsp of Pineapple Juice 1/2 tsp of Worcestershire Sauce 1/2 cup of water 3 bird's eye chilli Diced Green Peppers Diced Pineapples Quarter Yellow Onions Quarter Tomato 1 tbsp of corn starch slurry 1) Mix the ingredients for fish, and season with salt and pepper as desired. Coat the fish fillet evenly with mix. 2) Over medium-high heat, fry the fish for 4 minutes. Remove to dry. Let the fish rest for 5 minutes. Re-fry the fish for another 5 minutes for extra crispiness. 3) Over medium heat, add in the oil followed by minced garlic. When it is fragrant, add in plum sauce, tomato sauce, chilli sauce, oyster sauce, pineapple juice, Worcestershire sauce and water. Bring to a gentle boil. 4) Add chopped bird's eye chilli, diced peppers, onion, tomatoes and pineapple. Bring to a simmer for 5 minutes. 5) Add slurry to thicken sauce. Season with salt and pepper to taste. Pour sauce over fried fish and serve. #TOKITSquad

I'd love to convert my Foul Medames recipe to the Omni Cook. It's easy! Ingredients 2 cans of Fava Beans 2 Purple Onions Large 5 cloves of Garlic 1 tbsp of Coriander Powder 1 tbsp of Fennel Powder 1 tbsp of Cumin Powder 1 tsp of Paprika Olive Oil 1 tbsp of butter Salt and Black Pepper Topping 5 eggs Green Chillies Diced Onion Calamansi/Lime Halves 1) In a hot pan over medium heat, heat up the coriander powder, fennel powder, cumin powder and paprika for 5 mins (until fragrant). Put aside. 2) Blend the purple onion and garlic to form a paste. 3) Heat up olive oil over medium heat. Add the paste and spices into the hot pan. Cook for 5 mins (until fragrant). 3) Blend the fava beans. Add into the hot pan. Cook for 5 mins (until boiling). Lower the heat and let it simmer for 12 minutes. Add some water to achieve desired consistency. 4) Add butter, followed by salt and pepper according to taste. 5) Fry the eggs (sunny side up). Plating: In a deep dish, pour out the foul. Place the sunny side up eggs at the top. Scatter diced onions and green chillies over the dish. Squeeze the lime over the dish. #TOKITSquad

@yitlingteo3676

2 жыл бұрын

I love to convert my Easy Meafloaf recipe to the Omni Cook ！😻 Easy Meatloaf 1 ½ pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried bread crumbs salt and pepper to taste 2 tablespoons brown sugar 2 tablespoons prepared mustard ⅓ cup ketchup Step 1 Preheat oven to 350 degrees F (175 degrees C) Step 2 In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish. Step 3 In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. Step 4 Bake at 350 degrees F (175 degrees C) for 1 hour. #TOKITSquad

Talent chief with wonderful machine

16) Red Potato -400g small red potatoes -8 red onions, chopped (about 1 cup) -1 cup chopped sweet onion -1/4 cup olive oil -1/2 teaspoon salt -1/2 teaspoon pepper How to Make it? -Slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. 17) Watermelon Drinks -1 Large watermelon -1 (750-ml) bottle white wine, chilled -1/3 c. lime juice (from about 6 limes) -2 limes, thinly sliced -2 frozen fruit, such as pineapple, blueberries, and strawberries How to Make it? Slice off the top third of the watermelon lengthwise (save for later use) and score fruit with a knife. Using a large spoon or ice cream scoop, scoop out watermelon and transfer to blender. Blend watermelon until smooth. Add white wine and lime juice and stir until combined, then add limes and fruit. Refrigerate until chilled, about 2 hours, then serve. 18) Vege Beans Burger -1 can black beans, drained and rinsed -200gm package shiitake mushrooms, roughly chopped -1/2 yellow onion, -1 tbsp. extra-virgin olive oil -1 teaspoon salft -Freshly ground black pepper -1/2 spoon oats -1/2 avocado, chopped -20gm. loosely packed cilantro or parsley leaves -2 cloves garlic, chopped -2 tsp. smoked paprika -1 tsp chili powder -1 tsp ground cumin -prepare Vegetable oil, for cooking -while for serving as per below -Toasted hamburger buns -Lettuce -Sliced red onion -Sliced avocado -Vegan or regular mayonnaise How to Make it? Preheat oven to 375°. Spread beans in an even layer on a large baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes. Add beans, mushrooms, and onion to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties. In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, about 4 minutes per side. Assemble burgers with preferred toppings. 19) Sweet Potatoes Chicken -1kg chivken -2 medium sweet potatoes -2 tablespoons canola oil, or grapeseed oil -1 tspn salt -Pepper, to taste -1 tablespoon soy sauce -1 tablespoon lemon juice -1 tablespoon honey -1/2 teaspoon cayenne pepper -1 large head of broccoli How to Make it? Add a large sheet pan to the oven and preheat to 425 F. Drizzle the chicken and sweet potatoes with 2/3 of the oil and rub to coat evenly. Season well with salt and pepper. Remove the hot pan from the oven. Add the chicken, skin-side down, and add the sweet potatoes scattered around the chicken. Return the pan to the oven and roast for 20 minutes. Meanwhile, make the sauce in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together Cut the head of the broccoli into florets. Peel the stalk and cut it into 1/2-inch slices. Drizzle the broccoli with the remaining oil and rub to coat evenly. Season with salt and pepper. 20) Chocolate Bread -200gm chopped semisweet chocolate or chocolate chips -1 1/2 cup flour -2 tspvbaking powder -1/2 tsp salt -1 tsp granulated sugar -1/2 tsp canola oil -1/2 cup whole milk -3 large eggs -1 tsp pure vanilla extract -2 tbsp unsweetened cocoa powder cocoa powder -1/2 tsp ground cinnamon How to Make it? Preheat oven to 350°F. Lightly grease an 4 1/2-inch loaf pan,line with parchment paper, leaving a 2 inch overhang on long sides. Toss together chocolate chips and 2 teaspoons flour in a bowl. Whisk together 1 1/2 cups flour, baking powder, and salt in a second bowl. Whisk together sugar, oil, milk, eggs, and vanilla until smooth in a third bowl. Add wet ingredients to dry ingredients and stir until combined. Transfer half of batter to prepared pan. Stir unsweetened cocoa, cinnamon, and chocolate chips into remaining batter. Transfer chocolate batter to pan. Using a knife, swirl batters together. Bake until a toothpick inserted into center comes out clean, 60 to 65 minutes. Let cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely. #TOKITsquad