RESEPI CORNFLAKES CRUNCHY COOKIES 1 3/4 cawan Tepung Gandum 1/4 cawan Tepung Jagung 2 sudu besar Susu Tepung 1/2 sudu kecil Baking Powder 1 1/2 cawan Cornflakes ramas kasar 1/2 cawan Cornflakes ramas halus 200g Butter (suhu bilik) 3/4 cawan Gula Kastor 1 biji kuning telur Cara-caranya:- Gula dan butter di kacau sebati sahaja.kemudian masukkan kuning telur.gaul rata. Kemudian masukkan Campuran tepung dan Susu Tepung, cornflakes yg di ramas halus dan 1/2 cawan yang di ramas kasar berserta Baking powder.Gaul sebati. Ambil 1st adunan dan golek2 kan di atas lebihan Cornflakes yg tlh di ramas kasar td.buat sehingga adunan habis.dan susun diatas loyang yang telah di sapu nipis dengan butter. Jangan lupa panaskan oven terlebih dahulu 170°c selama 10 mnt sebelum bakar cookies. Bakar selama 15-20 minit guna api atas bawah suhu 170°c. #TOKITsquad

@LimauNipisOfficial

2 жыл бұрын

Tq sbb join 😉

@tokit4343

2 жыл бұрын

Hi Mama Mi, the TOKIT 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

@mamami275

2 жыл бұрын

@@tokit4343 Hi Tokit I'm so happy to hear that...I will revert to you asap tq 🥰

@mamami275

2 жыл бұрын

@@LimauNipisOfficial terima kasih kerana memilih saya sebagai pemenang.saya gembira sangat-sangat. n @TOKIT Thank you so much ❤️💐🥰

Saya nak kongsikan resepi acar buah 🥰 🍒 Resepi Acar Buah 75gm buah asam kering 50gm limau kasturi kering 75gm ceri merah 75gm ceri hijau 50gm buah prun 75gm jeruk buah pala 50gm jeruk limau 50gm jeruk mangga 2 1/2 cwn minyak masak 1 1/2 cwn gula merah 1 cwn cuka 200gm cili kisar 💖Bahan-bahan hirisan 6 biji bawang merah 3 ulas bawang putih 4 inchi halia 💖Bahan-bahan kisar 200gm bawah merah besar 100gm bwg kecil 10 ulas bawang putih 8 inchi halia 1 SB jintan manis Garam secukup rasa 2 sudu makan bijan sangai 🧂Cara-caranya:- Panaskan minyak dan tumis bahan hiris hingga naik bau dan layu.Masukkan bahan kisar kecuali cili kisar. tumis lagi hingga warna bawang kekuningan.Masukkan cili kisar dan tumis lagi hingga naik minyak. Tumis dgn api perlahan lebih kurang 30-40 minit untuk pastikan bahan-bahan cukup masak naik minyak dan tahan lama. Masukkan gula merah dan cuka.Kemudian masukkan garam. Biarkan ianya mereneh hingga naik minyak sekali lagi. Masukkan semua buah campur iaitu asam kering serta jeruk dan masak sampai naik minyak dan menjadi pekat.tutup api dan taburkan bijan yang telah di sangai tadi. #TOKITsquad

@LimauNipisOfficial

2 жыл бұрын

Terbaik acar buah 👍

Nasi Minyak (Ghee Rice) This is another rice recipe I developed to be cooked on TOKIT OC. This rice dish is our family’s favourite to be eaten with spicy tomato chicken or chicken curry. With TOKIT OC, it does gets easier! #TOKITSQUAD Ingredients • 150 g shallots • 50 g fresh ginger • 30 g garlic cloves • 50 g Ghee • 2 cinnamon sticks • 2 star anise • 8 cardamom seeds • 180 g tomato ketchup • 1 tsp sugar • 1 tsp salt • ½ tsp ground turmeric • ½ tsp chilli powder • 2 pinches ground black pepper • 550 g water • 500 g Basmati rice, rinsed • 30 g dried black currants • 100 g roasted cashew nuts Preparation 1. Place shallots, ginger, garlic cloves and Ghee in Tokit OC mixing bowl, chop 30 sec/speed 10. Scrape down sides of mixing bowl with spatula. 2. Add cinnamon sticks, star anise and cardamom seeds, sauté 6 min/120°C/speed 2. 3. Add tomato ketchup, sugar, salt, ground turmeric, chilli powder, ground black pepper and water, cook 5 min/100°C/speed 1. 4. Add rice, start Rice Cooker. Let cooked rice stand for 10 minutes in mixing bowl. Add black currants and cashew nuts. Lightly stir with spatula to mix well. Transfer cooked rice to serving bowl. Serve warm.

Saya akan cuba menggunakan TOKIT Omni Cook untuk membuat bubur asyura Kelantan. Nak uji ketahanan dan kemampuan Omni Cook jika digunakan dalam tempoh yang lama. Ini resepinya. #TOKITSquad. Bahan-bahan: - 1 1/2 cawan beras - 1 cawan kacang hijau - 2 ketul ubi keledek - dikupas kulit dan dipotong dadu saiz kecil - 1 tin jagung mnis - 1 cawan rempah asyura, dibancuh dengan sedikit air - 4 liter air, tambah2 nanti ikut keperluan - 1 keping gula melaka - 3 sudu kecil garam halus - 2 1/2 cawan gula pasir - 1/2 kg daging - direbus dan disiat - 2 sudu besar kerisik - 1/2 kg santan - 7 ulas bawang merah - 1 ulas bawang putih - 5 hiris halia - 5 hiris lengkuas - 2 batang serai - dipotong kasar Cara-cara memasak: 1. Rebus daging dan carik-carikkan. 2. 7 ulas bawang merah, 1 ulas bawang putih, 5 hiris halia, 5 hiris lengkuas dan 2 batang serai dipotong kasar. Semua bahan tu dikisar sehingga halus. Ketepikan. 3. Rebus beras,ubi keledek dan kacang hijau bersama air sehingga lembut dan hancur. 4. masukkan 2 liter air dan masukkan ubi keledek, nasi, kacang hijau lembik tadi serta 1 tin jagung. 5. Apabila air sudah hampir kering, tambah lagi 2 liter air. Kacau lagi sehingga nasi dan kacang hijau tadi hancur dan jadi adunan mesra. 6. Masukkan bahan kisar, garam, gula dan gula melaka. Kacau rata. 7. Masukkan bancuhan rempah asyura. 8. Kacau sehingga bubur mula kering. 9. Masukkan kerisik 10. Masukkan santan 11. Kacau sehingga bubur asyura pekat.

Assalamualaikum.. terima kaseh diatas perkogsian resepi nasi arab yang sedap ini.. semoga dipermudahkn segala urusan.

akakkkkk sy dah try buat haritu raya keduaaaa masyaallahhhh sedap ya amatttttttt ❤️❤️❤️❤️🥹🥹🥹🥹 semua tetamu pujiiii alhamdullilah.... cuma sukatan air pd nasi je sy kurangkan and ikut naluri hehe mmg gebu gabassssss lembut je... kena plk dgn sos masam2 pedas tu mmg melokekkkkk x dpt nk kawal ni excited tulis 🤣🤣🤣 TQ KAKKKK

Ya Allah 😂 mcm ade jodoh pulak kita kak harini. Sy pun baru je siap buat nasi arab, tp ayam je tak bakar lg, tunggu perap lama sikit 😅 resepi simple² je, yg penting kena dgn tekak and syedappp😋😋😋

@LimauNipisOfficial

2 жыл бұрын

Hihi berjodoh plk eh kita 😘😘

#TOKITSquad Spagetti Carbonara recipe 150 g dried spaghetti 2 rashers of higher-welfare smoked streaky bacon olive oil 2 free-range eggs 30 g Parmesan cheese , plus extra for grating Cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well. Use tongs to transfer your pasta straight into the pan and toss with the bacon. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble. Plate up the pasta, and finish with an extra grating of Parmesan.

Steamed Salmon, with an Asian twist! So instead of using regular white fish i.e seabass, opt for salmon for once! It is so tasty I promise! #TOKITSquad Ingredients Marinade • 40 g sesame oil • 40 g light soy sauce • 25 g lime juice, freshly squeezed • 30 g fresh root ginger, peeled, cut in round slices (2 mm) • 15 g fresh coriander, plus extra for garnish • 3 spring onions, cut in pieces • 1 garlic clove • 1 fresh red chilli, deseeded if desired • 800 g fresh salmon fillet (1 large fillet) Cooking • 1000 g water Preparation Marinade 1. Place oil, soy sauce, ginger, coriander, spring onions, garlic and red chilli in mixing bowl then chop 10 sec/speed 8. 2. Place salmon in a shallow bowl then pour marinade over. Coat well, then cover and set aside in fridge to marinate for 1-4 hours. Cooking 1. After this time, place marinated salmon and all marinade on a large sheet of baking paper, fold and seal to form a parcel. Arrange butterfly whisk or a trivet in steaming dish then place salmon parcel on top. 2. Place water in mixing bowl. Place covered steaming dish into position then steam 25-30 min/100 degree c/speed 2 until fish is cooked through. 3. Remove salmon and juices from parcel and transfer to a serving plate. Set aside to cool then place in fridge until needed. 4. Scatter with fresh coriander leaves and serve cold.

#TOKITSquad When the weather gets cold (er, as cold as it can get in Singapore in December, I suppose), nothing beats a piping hot bowl of mee bakso to warm your cockles! Recipe: Mee Bakso for ME! A fistful of store-bought Hakka Noodles 1-1/2 cups Water (depending on how concentrated you want your broth) 2 tsp finely chopped garlic 2 tsp finely chopped ginger 1 fresh red chilli , sliced diagonally (be careful if you're using birds' eye!) 1/3 cup carrots, julienned 1/3 cup red/green bell peppers, julienned 1 teaspoon soy sauce 1/4 cup green spring onion (to garnish) salt and pepper to taste For the chicken meatballs (bonus!): 200g chicken breasts , cut into cubes 1 tsp dried red chili flakes 4 garlic cloves, finely chopped How to: 1. Cook the noodles in a saucepan of boiling water for 3-4 minutes. Check the done-ness of the noodles (but don't overcook!) before turning off the flame. 2.Drain the excess water from the noodles, and run under cold water to stop the cooking/ensure it is springy. toss with a little bit of neutral oil to keep the noodles from clumping. To make the chicken meatballs 1. In a food processor (or a Tokit would work excellently as well), grind the chicken pieces along with the garlic, salt and red chilli till you get a fine mince. 2. Grease your palms with oil, take a tablespoon of the meatball mixture and make meat balls of equal portions using up all the mice. 3. Heat a pan with oil on medium flame, add the ginger, garlic, red chilli. Saute for about a minute until fragrant. 4. Add the bell peppers, carrots, salt and stir fry for 2 minutes, until cooked. 5. Add water and soy sauce, and bring the soup to a rolling boil. 6. Once the Mee Bakso soup comes to rolling boil, reduce the flame, add the prepared meatballs into the broth. As they cook, they will flavor the soup. 7. Add some pepper (or a lot in my case) and some spring onions before turning off the flame. 8. Stir in the noodles, and you have a delicious bowl ready to serve. With the Tokit, this entire process would be so much easier, fuss-free with less dishes to wash (looking at you, food processor).

#TOKITSquad I love how seamless the process of preparing cookies batter with Tokit Omni Cook compare to traditional way of preparing it. This is my simple and easy recipe converted to Tokit Omni Cook. Buttery and Melty Butter Cookies Ingredients 1) 200g butter 2) 50g of icing sugar 3) 150g of plain flour 4) 50g of corn flour Step 1: cream butter & icing sugar , 1min rev5 Step 2: add sieved flour mixture and mix, 1min rev3 Step: pour the cookie batter into piping bag & pipe into desired shape. Bake in preheated oven 180 degree 10-15mins depending on oven. This is a very buttery and melt in the mouth texture butter cookies .. very simple yet super addictive. Great for festive season gifting ! 😊 Although I already own a Tokit OC, I would love to win another Tokit Omni Cook to aid in my cooking / baking for my big family size! So far I’m loving the experience with Tokit Omni Cook! ❤️

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 together with Tokit ! ! Taadaa #TOKITsquad

#TOKITSquad Sweet potato chicken noodle soup recipe 1 tablespoon olive oil 1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks 3 cloves garlic, minced 1 onion, diced 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary 4 cups chicken stock 2 bay leaves 1 pound boneless, skinless chicken thighs 1/2 cup uncooked ditalini pasta 2 cups baby spinach 1 tablespoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh chives Heat olive oil in a large stockpot or Dutch oven over medium heat. Add sweet potato and cook, stirring occasionally, until golden brown, about 3-4 minutes. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 2 cups water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in spinach until wilted, about 2 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

alhamdulillah. terima kasih atas perkongsian ilmu

@LimauNipisOfficial

2 жыл бұрын

Sama2 😁

#TOKITSquad homemade quick hummus recipe 1/2 cup tahini (roasted, not raw) 1/4 cup extra virgin olive oil (plus more for garnishing) 2 garlic cloves, mashed and roughly chopped 2 (15-ounce) cans of chickpeas (garbanzo beans), drained 1/4 cup lemon juice, freshly squeezed 1/2 cup water 1/2 teaspoon salt In a blender, combine the tahini and olive oil and pulse until smooth Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste. Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes-a little paprika, toasted pine nuts, or chopped fresh parsley

Sedapnya nasi arab...hari ni jumaat sesuai sgt mkn nasi arab...tq resepinya..

@LimauNipisOfficial

2 жыл бұрын

Kan! Mood makan sedap2 je hari jumaat 😂

#TOKITSquad Carrot cake smoothie recipe 2/3 cup (2 ounces) grated frozen carrots 2/3 cup banana slices, frozen 3 tablespoons (about 2 large) pitted dates, finely chopped 2 tablespoons sweet potato purée, frozen 2 tablespoons walnuts, chopped Dash of ground cinnamon 1 1/2 cups vanilla oat milk 1 teaspoon maple syrup, optional In a blender add the carrots, banana slices, dates, sweet potato purée, walnuts, cinnamon, vanilla oat milk, and maple syrup. Blend the ingredients on high for 30 seconds to 1 minute, until smooth, thick, and creamy. Add 1 tablespoon of vanilla oat milk at a time, if needed, to reach desired consistency. Serve

It needs more refinement but I made caramalised onions yesterday. #TOKITSquad. Ingredients: 400g onions, 25g butter, splash of water 1) thinly slice onions 2) soute onions, butter and a splash of water in Tokit. 30minutes, temp 100, speed reverse 1.0. 3) scrape down the sides of the bowl. 4) brown onions by increasing temp to 130 for 5 minutes. speed reverse 1.0

#TOKITSquad Crab rangoon dip 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally 8 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/4 cup sour cream 12 ounces lump crab meat 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided 1/4 cup freshly grated Parmesan cheese 3 green onions, thinly sliced 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon Sriracha, optional 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste Preheat oven to 350 degrees F. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately with won ton wrappers.

#TOKITSquad roasted pumpkin soup 1 (3-pound) sugar pumpkin, halved, seeded and quartered 2 red bell peppers, quartered 1 Granny Smith apple, quartered and seeded 6 fresh thyme sprigs 4 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 large sweet onion, chopped 4 cups vegetable stock 6 fresh sage leaves 1/2 cup heavy cream 3 tablespoons pepitas Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.* Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached. Serve immediately, garnished with pepitas, if desired.

Sedapppppp...

@LimauNipisOfficial

2 жыл бұрын

Boleh share and subscribe😁

#TOKITSquad Another recipe-indian paneer butter masala for masala paste: 2 tbsp oil 2 tbsp butter 5 cloves 2 pods cardamom 2 onion 2 clove garlic 1 inch ginger 3 tomato 15 cashew for curry: 2 tbsp oil 2 tbsp butter 1 bay leaf 1 chilli 1 onion ½ tsp turmeric 1 tsp chilli powder 3/4 teaspoon coriander powder 1/4 teaspoon cumin powder 1/2 teaspoon garam masala 1 tsp salt 1 cup water 2 tbsp cream 16 cubes of paneer cottage cheese 1 tsp kasuri methi powder 2 tbsp coriander To make gravy base: 1) in a pan add oil and butter 2)Add cloves and cardommom tthe oil and saute on low flame 3)add onion,garlic and ginger. Saute until the onions slightly brown 4)add tomatoes and cashews and continue to lightly saute 5) cover and boil for 10 minutes until tomatoes are cooked 6)Cool mixutre completely and then blend to a smooth paste 7)pass the curry through a filter and get rid of the seeds and skin residue To make the paneer butter masala: 1)Heat 2 tblsp oil,2 tbsp butter, 1 bayleaf and 1 chilli- saute lightly in another pan 2)add 1 onion and saute till golden brown 3)On low flame add turmeric ,chilli,coriander,cumin powders. Add garam masala and salt 4)saute until the spices turn aromatic 5)add the prepared blended gravy base and saute till the oil separates from it 6)add 1 cup water and adjust the consistency 7)add 2 tbslp cream and mix well 8)add paneer and mix well 9)simmer for 5 minutes. Add kasuri methi and coriander chopped and serve!

#TOKITSquad I don’t own TOKIT yet but i am for sureee will use TOKIT to make sambal paste and my own curry paste and using it to make my cooking easier in the future. Making curry paste from scratch is such a lot of work! Having TOKIT will take the hassle out and I can finally enjoy my own version of curry using homemade curry paste!

#TOKITsquad Sharing another recipe- homemade biryani! For masala paste: ½ cup coriander ¼ cup mint / pudina 1 inch ginger 2 clove garlic 2 chilli 2 pod cardamom 1 inch cinnamon 5 cloves 1 tsp fennel ¼ cup water For rice 2 tbsp ghee / clarified butter 1 tsp cumin 1 bay leaf 1 inch cinnamon 2 pod cardamom 3 cloves ½ tsp pepper 5 cashew ½ onion 1 tomato 5 beans ½ capsicum 2 tbsp peas ½ carrot ½ potato 1 tsp salt 2 cup water 1 cup basmati rice firstly, blend ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves and 1 tsp fennel. add ¼ cup water and blend smooth paste. keep aside in a pot, heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and 5 cashew add ½ onion and saute until the colour changes slightly add 1 tomato and saute until the tomatoes turn soft and mushy add 5 beans, ½ capsicum, 2 tbsp peas, ½ carrot and ½ potato. saute for a minute until the vegetables turn aromatic now add prepared coriander pudina masala paste and 1 tsp salt. mix well add 2 cup water and stir well getting to a boil once the water comes to a rolling boil, add 1 cup basmati rice. make sure to soak basmati rice for 20 minutes Mix well, cover and cook for 20 minutes After 20 minutes when the rice is cooked, serve fresh!

Mufin Epal/Apple Muffins This is my go-to apple muffins, and it always turn out the best! I’m so excited to try this recipe on TOKIT OC. #TOKITSquad Ingredients • 90 g butter, cut into pieces, plus extra for greasing • 150 g green apples, peeled and cut into quarters, plus 2 extra apples, unpeeled, for garnishing • 1 egg • 180 g full cream milk • 250 g self-raising flour • 1 tbsp honey • 1 tsp ground cinnamon • 100 g brown sugar Preparation 1. Preheat oven to 180°C. Grease and line a 12-hole muffin tray with cupcake liners and set aside. 2. Place apple into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside. 3. Place 90 g butter into mixing bowl and melt 1 min - 2 min 30 sec/60°C/speed 1, until butter has melted. 4. Add egg, milk, flour, honey, cinnamon and brown sugar and combine 5 sec/speed 5. Scrape down sides of mixing bowl with spatula. 5. Add reserved apple and combine 5 sec/speed 4. Spoon mixture into prepared muffin tray. Cut the top and bottom off the 2 extra unpeeled apples, then cut each apple into 6 rounds (approx. 5 mm thick). Gently place 1 slice on top of each muffin. 6. Bake for 20-25 minutes (180°C) or until a wooden skewer inserted into the centre of a muffin comes out clean. Transfer muffins onto a wire rack to cool (approx. 20 minutes) then serve.

#TOKITSquad I would say if i own a TOKIT i would use a lot of the “kneading” function to make bread recipes 😆 As a crazy bread lady, I use my current breadmaker 4 times a week but to make fresh bread for my family. But the hassle to turn on multiple devices and equipment to make a loaf of bread is a lot of work. Having TOKIT will make my breadmaking soooo much easier and fun!

#TOKITSquad Korean chicken bowls FOR THE CHICKEN 1/2 small pear, peeled and coarsely grated 1/4 cup reduced sodium soy sauce 3 tablespoons chopped fresh cilantro leaves 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons toasted sesame oil 1 tablespoon light brown sugar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 1 1/2 pounds boneless, skinless chicken thighs 1 tablespoon canola oil FOR THE KIMCHI 2 teaspoons sesame oil 1 cup chopped kimchi 1 teaspoon sugar FOR THE BOWLS 1 cup jasmine rice 1 1/2 cups shredded purple cabbage 2 carrots, peeled and grated 1 avocado, halved, peeled, seeded and thinly sliced 1 cup pack fresh cilantro leaves 4 soft-boiled eggs 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds FOR THE CHICKEN: In a medium bowl, combine pear, soy sauce, cilantro, gochujang, sesame oil, brown sugar, ginger and garlic. In a gallon size Ziploc bag, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, turning the bag occasionally. Preheat grill to medium heat. Drain the chicken from the marinade; brush with canola oil. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside. FOR THE BOWLS: Cook jasmine rice according to package instructions. Divide rice into bowls. Top with chicken, kimchi, cabbage, carrots, avocado, cilantro and eggs, garnished with green onions and sesame seeds, if desired.

#TOKITSquad Delicious ayam balado recipe. Such a delicious local recipe that everyone just craves. It is super easy and quick to make. Also it is easy cleanup! Perfect for busy families which dont have too much time to clean or cook. Sambal Paste 4 small or 2 medium red onions 4 fresh red chili deseeded 4 fresh green chili deseeded 4 - 6 bird’s eye chili (cili padi) 3 garlic cloves 10gm ginger (cut into 3) 800gm of water for boiling Fried Chicken 800gm - 1kg of chicken 1/2 tsp of salt 1 tsp of coriander powder 2 tsp of turmeric powder Others 2 lemongrass (white part only) 4 shallots sliced thinly 60gm oil (from the oil that fry the chicken) 1 tablespoon of brown sugar 1 tsp of salt 10gm belacan (shrimp paste) toasted/pan fried without oil 2 tablespoons of tamarind juice Fried Chicken 800gm - 1kg of chicken 1/2 tsp of salt 1 tsp of coriander powder 2 tsp of turmeric powder Wash the chicken with 2 tablespoons of plain flour thoroughly. Then, Marinate the chicken with turmeric powder, coriander powder and salt. Put it aside for 15mins or more. (You may marinate overnight too) Add 800gm of water into the mixing bowl together with all the ingredients as stated in the sambal paste section. do this for 110 degrees for 6 minutes . Heat up some oil to fry the chicken until crispy brown in a frying pan (on stove) Pour out the hot water from the mixing bowl leaving the ingredients in it. Add belacan (shrimp paste) and 60gm of oil. Do this for 15 seconds from speed 7. Scrape down all the ingredients, add shallots then sauté. Do this for 120 degrees for 7 minutes. Add lemongrass, tamarind juice, brown sugar and salt to the mixing bowl at 100 degrees for 5 minutes. Add fried chicken and stir for about 3 minutes. Serve with some delicious rice! Enjoy with your family

#TOKITSquad, #TOKITRECIPES Anyone else crave prata after working out? I make this on days when I have time, self control and also to get an additional arm workout in! It tastes more rewarding that the frozen or hawker-bought version, but I'm sure the tokit would make it even easier to make in a jiffy! Recipe: ROTI PRATA FROM THE HEART Ingredients: 260 g cold water 20 g condensed milk (just a little) 20 g sugar 500 g plain flour 220 g butter (or ghee is highly recommended), softened, plus extra for greasing 10 g salt Steps: 1. Add water, condensed milk, sugar, plain flour, 20g butter and salt in mixing bowl and knead for 3 min. 2. Let the dough stand in mixing bowl for 5 minutes, before kneading it for another 3 min (remember that arm workout?) 3. Transfer dough onto a pastry mat, roll into an oval-ish shape. 4.Divide dough into 10 equal portions. Coat each ball generously with the remaining butter. 5. Cover with cling film, refrigerate for at least for 2 hours or overnight (if you can wait). 6. Place a dough ball on a lightly greased surface and lightly flatten it, pressing and pushing the dough with the heel of your palm to make it flatter. Stretch dough as thin as possible to obtain a thin translucent membrane (windowpane). 7. Spread some more softened butter or oil on dough to help stretching. Scrape and push the upper end of the dough to the middle. 8. Do the same to the lower end, forming a wrinkled thin log. Starting at one end of the log, roll into a spiral shape and tuck the other end inside. 9. Repeat for remaining dough balls. Let rest for 10 minutes. 10. Take one dough spiral and flatten into a circle (10-15 cm). 11. Grease a frying pan with some butter or oil and heat over medium fire. Place flattened dough in pan, pan-fry for several minutes and then flip with a slotted turner to continue cooking until light golden brown. Serve warm with curry or sugar!

mantaplah limau nipis terbaikk👍

Saya nak share resepi ayam kicap simple tapi sedap. Kegemaran satu family saya. Bhn2: Ayam potong kecik gaul dengan kunyit dan garam. Cili boh Cili sos Sos tiram Kicap manis Kicap pekat Bawang putih, dihiris Bawang holland, dihiris Cili besar dan kecil, dipotong Tomato dipotong besar Halia 2 inci, diketuk Daun sup dan daun bawang. Cara2: Goreng ayam (jangan terlalu lama) Bila ayam dah masak, tak perlu angkat dulu ayam dan buang sedikit minyak biar tinggal separuh, terus masukkan cili boh, sos2 dan kicap serta bawang2, halia, cili, tomato. Gaul2 kejap, api jangan besar sgt. Dah tergaul semua, minyak pecah, boleh masukkan garam, gula dan perasa. Last sekali taburkan daun sup dan daun bawang, siap. Simple sangat tapi sedap, cuba la ye🥰

@LimauNipisOfficial

2 жыл бұрын

Terima kasih sbb join! 😉

#TOKITSquad Potato okra side dish Ingredients: 200 to 250 grams okra 1 large potato 1 medium sized onion 2 medium tomatoes 1 teaspoon Ginger-Garlic Paste ½ teaspoon cumin powder 1 teaspoon coriander powder ¼ to ½ teaspoon Garam Masala Powder add as required ¼ to ½ teaspoon red chili powder ¼ teaspoon turmeric powder 1 pinch asafoetida ¼ to ½ teaspoon dry mango powder ¼ teaspoon dry fenugreek leaves 3 to 4 tablespoons oil salt as required Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces Peel and cube the potatoes. Make smaller pieces as they will be quick to fry Heat 3 to 4 tablespoons oil in a pan. You can use any neutral flavored oil. First add the potatoes and fry them till they become opaque, change color and become crisp and are cooked completely. With a slotted spoon remove the fried potatoes cubes draining as much oil as possible and then drain them on paper towels. In the same oil, add the chopped okra and fry till all okra pieces are tender and softened or cooked completely. Drain the fried okra on paper towels to remove excess oil In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown Then add the ginger-garlic paste and saute for some seconds or till the raw aroma of the ginger-garlic goes away Now add the finely chopped tomatoes. Saute the tomatoes stirring at regular intervals till the tomatoes become soft and pulpy Add all the spice powders except garam masala and dry mango powder. So at this step add following spices one by one - cumin powder, coriander powder, red chili powder and, turmeric powder and asafoetida Sauté for 1 to 2 minutes or till the oil starts to leaves the sides of the masala. Add the fried potatoes and okra Stir gently till the whole masala mixture coats both the potatoes and okra Stir and saute for 1 minute. Add the garam masala powder, dry mango powder and salt as required. Stir and saute for a minute Lastly add the crushed fenugreek leaves and saute the side dish for a minute more.

Sharing my 10 month old baby girls favourite recipe. - Bolognese Pasta Ingredients: 2 cans whole peeled tomorrow (low sodium) 2 peeled and shredded carrots Blend both and keep aside. 1 medium size onion finely diced 2 cloves of garlic finely minced 500gm of ground beef Oregano / mixed herbs. (We switch different herbs every time) Salt (pinch) Drizzle of extra virgin olive Oil Steps: In a large saucepan add oil, garlic and onion and fry until translucent and aromatic Add the ground beef and cook until brown and releases liquid (10-15 mins) Add the blended tomato and carrot purée into the saucepan Add the mixed herbs / salt and stir well. Cover and simmer until all done. Serve with favourite pasta. Kids will love this. #TOKITSquad Fingers crossed

Waalaikumsalam

Fluffy and filling pancakes with cottage cheese (20mins) #TOKITSquad Serves 2 Ingredients: 3 eggs 3tbs of flower 250g of white cheese (cottage cheese) 1 or 2tsp of sugar (go easy here to prevent burning) 3tbs of cooking oil Toppings: Honey, nuts, resins, greek yogourt Steps: Blend or mash the cottage cheese into a smooth paste (this makes the pancakes fluffier but is not essencial). It is possible to also buy pre-blended cheese for cheesecakes. Separate yokes from whites. Whisk whites until they are firm and the foam does not fallout from an inverted bowl. Add yokes, flower, cheers and sugar together and mix Add whisked whites to the mix and combine them gently so the whites do not loose air boubles. Heat up frying-pan on medium and add oil. With a medium ladle, spoon small portions of the mixture on the pan. Depending on the size of the pan it possible to do max 3 pancakes at once. The pancakes should be about 10x10cm, they will rise to 2-3cm. Fry them until are light brown on both sides. Serve them hot with toppings of your choice :)

Hi sis, I'm new subscribed because you cook with Tokit Omni cook. Please create more content resepi with Tokit.. keep it up 👍

ROTI 'ONDEH-ONDEH' (Pandan kelapa gula melaka) Bahan-bahan 3 1/2 cawan tepung roti/tepung gandum 1 1/2 cawan air pandan 2 1/4 sudu kecil yis kering 1 sudu kecil garam 1/2 cawan susu tepung 2 sudu besar mentega 1 cawan gula melaka kering (dihancurkan) 1 cawan kelapa parut Cara-cara 1.Dalam bekas Omni Cook, masukkan tepung gandum,yis,susu tepung,garam,air pandan dan mentega (elak 'direct contact' garam dan yis bagi mengelakkan yis mati) 2. Gunakan fungsi 'kneading' untuk membentuk doh. 3. Letak doh di dalam mangkuk yang disapu minyak dan tutup dengan kain atau plastik dan biarkan kira-kira 1 jam sehingga saiznya menjadi dua kali ganda. 4. Letak doh yang telah kembang di atas papan uli yang ditabur sedikit tepung.Uli untuk membentuk segi empat tepat kira-kira setebal 0.5 cm. 5. Tabur gula melaka dan kelapa parut di atas doh dengan sekata. 6. Gulung doh mengikut saiz acuan roti anda (disapu sedikit mentega) dan biarkan mengembang sekali lagi (30minit) 7. Bakar dalam oven 180C selama 35 minit. Biarkan sejuk dan potong :D Contoh dari instagram saya.Uli guna tangan je.Mungkin tak menarik sangat sebab tak ada Omni Cook :D instagram.com/p/CWz3cemjr9N/ instagram.com/p/CWz42ECDr3P/ #TOKITSquad

APAM KELADI (STEAMED TARO CUPCAKES) #TOKITSQUAD Perfect as morning grubs and tea-time snacks! Ingredients Steamed yam • 300 g water • 200 g taro roots, cut into cubes (2 cm) Starter • 100 g water • 1 tsp dried yeast powder • 100 g plain flour Batter • 150 g caster sugar • 300 g coconut milk • 1 egg • 250 g plain flour • 2 tsp double action baking powder • 800 g water Preparation Steamed yam 1. Place water in TOKIT OC mixing bowl, insert simmering basket, weigh yam cubes into it, steam 20 min/100 DEGREE C/speed 1. Remove simmering basket with spatula and set aside. Empty mixing bowl. Starter 1. Place water in mixing bowl, start Kettle/50°C. 2. Add dried yeast powder and plain flour, mix 15 sec/speed 4. Start Fermentation /1 h/37°C. Batter 1. Add cooled steamed yam, sugar, coconut milk and egg, mix 1 min/speed 5. 2. Add plain flour and double action baking powder, mix 30 sec/speed 4. 3. Line cupcake moulds (diameter 6 cm) with cupcake cases. Pour batter into prepared cupcake moulds until 80% full and arrange cupcakes in steaming dish and tray. Clean mixing bowl. 4. Place water in mixing bowl, set steaming dish into position, steam 20 min/100 degree c/speed 2. Carefully open steaming dish lid, transfer cupcakes to a serving plate. Serve warm.

#TOKITSquad Chow mein recipe INGREDIENTS: 1/4 cup oyster sauce 1 tablespoon soy sauce 3 cloves garlic, minced 2 teaspoons freshly grated ginger 1 teaspoon Sriracha 1 (16-ounce) package Hong Kong-style pan-fried noodles Kosher salt and freshly ground black pepper, to taste 2 tablespoons canola oil 1 (3.5-ounce) package shiitake mushrooms 4 baby bok choy, coarsely chopped 1 cup mung bean sprouts, rinsed and drained In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts. Serve immediately.

Sayur ini rasa sedikit berempah dan sedap dimakan bersama kari. Memang menjadi kegemaran abang dan isteri setiap kali makan di restoran nasi kandar akan pilih sayur ini. Sayur Kubis Goreng Ala Mamak Bahan-bahannya; ½ biji kubis 6 ulas bawang merah 4 ulas bawang putih ½ batang lobak merah 1 sudu teh halba campur 1 inci halia 6 tangkai cili kering 2 biji cili padi 2 tangkai daun kari 1 sudu teh serbuk kunyit ½ sudu teh biji jintan putih Sedikit serbuk lada sulah/putih Garam secukup rasa Cara2.. Campak2 je bahan2 tuu dlm TOKIT Omni Cook..tunggu kejap pastu siap ..mmm sonang keje dik nonn... #TOKITSquad

@LimauNipisOfficial

2 жыл бұрын

Tq sbb join 😉

AYAM KICAP BEREMPAH (BRAISED SOY SAUCE CHICKEN) #TOKITSQUAD Ingredients • 30 g fresh ginger, cut in slices • 30 g garlic cloves • 40 g cooking oil • ¼ tsp mustard seeds • ¼ tsp white dhal • ¼ tsp cumin seeds • ¼ tsp fennel seeds • 8 cloves • 10 g cinnamon sticks • 150 g large red onions, cut in slices • 50 g shallots, cut in slices • 2 star anise • 5 sprigs fresh curry leaves • 2 tbsp chilli powder • 700 g whole chicken legs, (approx. 2 whole chicken legs), with skin and bone, cut in pieces (3-4 cm) • 150 g light soy sauce • 10 g dark soy sauce • 2 tsp sugar • 20 g water Preparation : 1. Place ginger slices and garlic cloves in mixing bowl, chop 6 sec/speed 6. Transfer to a small bowl and set aside. 2. Place cooking oil, mustard seeds, white dal, cumin seeds, fennel seeds, cloves, cinnamon stick, red onions, shallots, star anise and curry leaves in mixing bowl, without measuring cup, sauté 8 min/110 degree c/speed 2. 3. Add chilli powder, without measuring cup, sauté 2 min/100 degree c/speed 2. 4. Add reserved ginger garlic paste, chicken, light soy sauce, dark soy sauce, sugar and water, cook 13 min/120°C/speed 1. Serve hot.

Kuih Bangkit ( White Coconut Cookies) Oh I am the most excited to try this cookies recipe on TOKIT OC. The recipe is from my grandmother and I modified it to suit the usage of TOKIT OC. #TOKITSQUAD Ingredients • 400 g sago flour, plus extra for dusting or 400 g tapioca flour, plus extra for dusting • 6 pandan leaves, cut in 3 cm length • 150 g sugar • 110 g coconut cream Preparation 1. Place a baking tray on TOKIT OC mixing bowl lid, weigh in sago flour. Add pandan leaves. Bake in oven for 1 hour (100°C). Discard pandan leaves. Allow to cool completely. 2. Place sugar in mixing bowl, grind 10 sec/speed 10. 3. Add coconut cream and egg yolks, mix 30 sec/speed 3. 4. Add reserved sago flour, mix 20 sec/speed 2. Transfer wet dough to a large bowl, cover with damp kitchen towel. Allow dough to rest for at least 15 minutes before using. 5. Line baking tray with baking paper. Place dough onto lightly dusted pastry mat. Cut off ⅓ portion of dough with cake scraper, add sago flour bit by bit until the dough forms a smooth, soft and pliable dough. Roll out dough to 6 mm thickness with a rolling pin. Use a cookie cutter to cut out cookies and place onto prepared baking tray. Repeat the steps with remaining dough until finished. Preheat oven to 160°C. 6. Bake for 10 minutes (160°C) then reduce oven temperature to 130°C and bake for a further 10-15 minutes until light beige in colour. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

Cara-cara nak join kempen " Cooking Squad" : 1. Kongsi dalam komen panduan langkah demi langkah untuk resipi yang anda buat jika anda memiliki OmniCook dengan hashtag #TOKITSquad. 2. Langgan Saluran KZread Rasmi TOKIT di kzread.info/dron/dgbXsFA.html TOKIT dan saya akan memilih resipi yang paling kreatif dan mengagumkan, dan pemenang akan memenangi Omni Cook mereka sendiri. Pemenang akan diumumkan pada 17 Disember dalam surat berita TOKIT-daftar dengan pergi ke pautan skuad memasak: bit.ly/31HPO99. - TOKIT Cooking Squad site: bit.ly/31HPO99 - TOKIT Instagram : instagram.com/tokitgl/ - TOKIT Twitter: twitter.com/TokitG - TOKIT Facebook: facebook.com/tokitglobal

@hanifradzan257

2 жыл бұрын

Ada contest lagi ke lepas ni? Mana tau, Thermomix plak. Hahaha

@sheezashweetheart

2 жыл бұрын

#TOKITSquad My recommended dish would be GARLIC BUTTER STEAK BITES. Why this recipe? Because I love garlic with butter and of course with the help of #TOKIT AND #TOKITSquad I know the beef steak bites will be super dee duper tenderising piece of meat. So let's start. Top Sirloin steak(0.5kg) cut into cube shaped pieces. Marinate these babies with smoked paprika, sea salt flakes and black pepper. Not to forget a little bit of sugar 😜(folklore said that with sugar its gonna be a perfect meal, well rounded taste). Next, on high heat, using an iron skillet on high heat, add butter. I personally prefer with the no salt butter. Once melted, toss garlic cloves together and stir. Do not overcook please(You know this will not happen with TOKIT). Keep flipping, ya know what I mean! Add steak seasonings cayenne pepper or your preferred dry rub ingredients till it combines well. Yums. Remove from heat and let it continue to cook until it's a little dry and rubbery and add in parsley and stir for a bit. Dont forget squirts of lemons that lends a citrusy flavour before serving! Super easy! What if you cannot get top sirloin? It's fine, TOKIT can handle other parts with it's in built SOUS VIDE to get it tendered up just like how you like it. Apart from that, with #TOKIT with GRIND function, you can always make your own DRY RUB recipe for any types of marinating before hand! Superb machine. I hope to win this for myself so I can cook more often at home! I'm a full time working mom juggling time between work, kids and chores, everytime everyday. Busy busy busy. Thank you #TOKITSquad for this opportunity to win a set for my family.

#TOKITSquad Indian spiced buttermilk recipe 1 cup unsweetened yoghurt 1 cup water 1 teaspoon roughly chopped ginger 1 green chili 6 to 7 curry leaves 2 tablespoons coriander leaves, finely chopped salt as required 1 teaspoon oil ¼ teaspoon mustard seeds 1 small pinch asafoetida In a blender jar - take 1 cup curd, chopped ginger, green chilies, curry leaves and salt as required. Add 1 cup water. Blend very well Pour the spiced buttermilk in a bowl or pan. Then add 2 tablespoons finely chopped coriander leaves. Mix and keep aside. Heat 1 teaspoon oil in a pan. When the oil becomes hot, add mustard seeds and let them crackle. Once they crackle, then add a pinch of asafoetida (hing). Mix and then quickly switch off the flame. Pour the tempering mixture in the spiced buttermilk. Mix well. You can serve buttermilk immediately or chill it and then serve later. Some ice cubes can also be added if serving immediately.

#TOKITSquad Warm indian dal makhni recipe ¾ cup whole urad dal ¼ cup rajma (kidney beans) 3 cups water for pressure cooking , water ½ cup finely chopped onion 1 teaspoon chopped green chilies 2 teaspoons Ginger-Garlic Paste 2 large tomatoes ½ teaspoon cumin seeds 2 to 3 cloves 2 to 3 green cardamoms 1 black cardamom 1 inch cinnamon 1 small to medium tej patta (Indian bay leaf) ½ teaspoon red chili powder or cayenne pepper or smoked paprika 2 to 3 pinches grated nutmeg or ground nutmeg powder 1 cup water or add as required ¼ to ⅓ cup low fat cream or half and half or 2 tablespoons heavy cream or ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) 3 tablespoon Butter salt as required 1 to 2 tablespoons chopped coriander leaves ½ tablespoon low fat cream 1 inch ginger julienne Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Drain again and then add them in a 3 litre pressure cooker. Add water and stir well. Pressure cook, till both the urad dal and rajma have cooked thoroughly and softened. The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside. In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside. In a pan, now heat butter. You can use salted butter or unsalted butter. Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta. Fry for some seconds till the spices sputter and become aromatic. Add finely chopped onions. Stir and sauté the onions on a low or medium-low heat often till they become light golden. Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away. Add the chopped green chilies and sauté for a minute. Add the prepared tomato puree and mix well. Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder. Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides. Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water. Stir very well and simmer the dal makhani uncovered on a low flame. Once it has begun to thicken, add salt as required. Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat. When the gravy has thickened enough, then add cream. Mix the cream very well. Then switch off the heat. Add crushed fenugreek leaves and serve.

#TOKITSquad Indian rice pudding recipe ¼ cup basmati rice 1 litre whole milk - 4 cups 6 tablespoons sugar or add as required ½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder) 1 pinch saffron strands or 14 to 16 saffron strands 1 tablespoon chopped or sliced almonds or blanched almonds 1 tablespoon chopped or sliced cashews 1 tablespoon chopped or sliced unsalted pistachios 1 tablespoon golden raisins Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 mins. Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step. Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan Let the milk come to a boil. Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside. After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well. Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking. Cook the rice grains till they are 50% done or half-cooked Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon. Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked. Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well. Then add the saffron infused milk. Again mix and continue to cook on a low flame till the rice pudding thickens and the rice grains have completely cooked. Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice pudding thickens more. Scrape milk solids from sides and add to pudding. Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the pudding. Serve!

#TOKITSquad Lemon rice recipe For cooking rice 1 cup rice (heaped) or 3 to 4 cups cooked rice 1.75 to 2 cups water ¼ teaspoon salt or add as required Other ingredients 1.5 to 2 tablespoons lemon juice or add as required 1 teaspoon mustard seeds 1 teaspoon urad dal (spilt and skinned black gram) 2 dry red chilies - preferably seeds removed 1 teaspoon chopped green chilies or 1 to 2 green chillies - chopped 12 to 15 curry leaves 1 generous pinch asafoetida (hing) ½ teaspoon turmeric powder 1 tablespoon cashews ¼ cup peanuts 3 tablespoons sesame oil salt as required Soak and cook rice: Rinse rice grains a couple of times and soak in enough water for 20 to 30 minutes. Then drain all the water from the soaked rice. Cook rice in a pot with salt and 1.75 to 2 cups water for 8 to 10 minutes on medium to medium-high heat Remove the cooked rice in a plate or in a bowl. Let the cooked rice become warm or cool at room temperature Making the tempering for lemon rice In a small frying pan, heat 2 tablespoons sesame oil. First fry the peanuts until crunchy and then set them aside In the same oil, then fry cashews until golden. Remove and set aside. Now add 1 tablespoon sesame oil in the same pan. Keep the flame to a low Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal Fry until the urad dal turns golden. Fry everything on a low flame, so that the lentils do not burn. Then add the red chilies, green chilies (chopped) and curry leaves. Sauté for a few seconds until the red chilies change color. Switch off the heat and add the asafoetida and turmeric powder. Mix very well Making the lemon rice: Immediately pour this tempering mixture on cooked and cooled rice. Add the fried peanuts and cashews, lemon juice, salt. Mix very well. Keep the bowl or pan covered for the flavors to blend for 4 to 5 minutes Then serve the lemon rice Serve the rice with chopped coriander and enjoy!

#TOKITSquad My recommended dish would be GARLIC BUTTER STEAK BITES. Why this recipe? Because I love garlic with butter and of course with the help of #TOKIT AND #TOKITSquad I know the beef steak bites will be super dee duper tenderising piece of meat. So let's start. Top Sirloin steak(0.5kg) cut into cube shaped pieces. Marinate these babies with smoked paprika, sea salt flakes and black pepper. Not to forget a little bit of sugar 😜(folklore said that with sugar its gonna be a perfect meal, well rounded taste). Next, on high heat, using an iron skillet on high heat, add butter. I personally prefer with the no salt butter. Once melted, toss garlic cloves together and stir. Do not overcook please(You know this will not happen with TOKIT). Keep flipping, ya know what I mean! Add steak seasonings cayenne pepper or your preferred dry rub ingredients till it combines well. Yums. Remove from heat and let it continue to cook until it's a little dry and rubbery and add in parsley and stir for a bit. Dont forget squirts of lemons that lends a citrusy flavour before serving! Super easy! What if you cannot get top sirloin? It's fine, TOKIT can handle other parts with it's in built SOUS VIDE to get it tendered up just like how you like it. Apart from that, with #TOKIT with GRIND function, you can always make your own DRY RUB recipe for any types of meat marination before hand! Superb machine. I hope to win this for myself so I can cook more often at home! I'm a full time working mom juggling time between work, kids(endless food requests) and chores, everytime everyday. Busy busy busy. Thank you #TOKITSquad for this opportunity to win a set for my family. #TOKITSquad #TOKIT #iwantitplease #prettyplease #lovefromSingapore

@sheezashweetheart

2 жыл бұрын

#TOKITSquad

#TOKITsquad Potato bun 250g high protein flour 55g mashed potatoes 50g brown sugar 1egg 75g water 30g milk powder 3g yeast Weigh all the ingredient above and knead mode for 3min Added 20g butter and 3g salt Knead mode 3min Take out from the bowl ferment for 1hr Divide into 10pcs, and shape it round and place on baking pan, ferment for 40min Prepare custard sauce 100g Using instant custard powder mix with milk Brush the dough with egg and squeeze custard sauce on top Bake at 180 degree Celsius for 25min

#TOKITSquad Chilli Crab recipe! I love chili crab but it is such a hassle to go out and eat it. I always worry for my family's health also. Then I realised with the various functions of the TOKIT omnicook, I can actually make a delicious yet easy chilli crab at home! Inst that just amazing? It tastes as rich and tasty as the ones you get in restaurants. Ingredients A: 10g cili kering (soaked) 10g udang kering (soaked) 10g bawang putih 10g shallots 10g ginger 2 lemongrass (whitepart) 20g cili padi 50g red cili (cut 3) 30g cooking oil Ingredients B: 40g cooking oil Ingredients C: 450g water 2 tbsp tomato sauce 1 tbsp cili sauce 3 tbsp sour plum paste 22g sugar 1 tbsp soy sauce Secukup rasa (to taste) Ingredients D: 1 tbsp cornflour + 1tbsp water 2 eggs (kocok) Place all ingredients A in TOKIT mixing bowl. Blend for 20secs/Sp10. Scrape down all side. Blend again if the texture is not fine enough. Add ingredients B and sautè for 12mins/120°C at speed 1 Add ingredients C into Mixing bowl. Add the steaming basket ontop and cook the crabs for about 20 minutes. Remove the crabs & put aside. Pour the cornstarch into Mixing bowl. Set 2mins/120°C with the stirring function. Pour the egg mix through the lid hole, bit by bit. Then, put the crab in the Mixing Bowl except the Big Shells. Mix well for 30secs/102° Serve fresh and hot

Boleh request sambal nasi lemak

Spicy Anchovies Bun (Pau Sambal) This is one of our family’s favourite snack.The bun is so soft inside but crunchy on the outside, while the fillings is sweet and tongue tingling spicy. #TOKITSQUAD Ingredients Buns • 200 g water • 20 g sugar • 2 tsp dried yeast powder • 20 g butter • 1 egg • 400 g plain flour • 1 tsp salt • 500 g cooking oil, for deep-frying Spicy Anchovies Fillings • 20 g dried chillies, deseeded, soaked to soften • 150 g shallots • 50 g dried anchovies, trimmed, rinsed • 50 g cooking oil • 100 g yellow onions, cut into thin slices • 10 g sugar • ½ tsp salt • 10 g tamarind paste • 20 g water • 1 cucumber (approx. 250 g), cut into thin slices Preparation Buns 1. Place water, sugar, yeast powder, butter and egg in the TOKIT OC mixing bowl, mix 2 min/35°C/speed 2. 2. Add plain flour and salt, knead Dough /3 min. Transfer dough onto a pastry mat and shape into a ball. Wrap dough ball with pastry mat like a parcel and let rest for 10 minutes. Clean mixing bowl. 3. Divide dough into 20 portions (35 g each), shape into balls and let rest for 10 minutes. 4. Heat oil in a frying pan over medium heat and carefully fry dough balls in batches until golden brown. Drain on paper kitchen towels to absorb excess oil. Spicy Anchovies Fillings 1. Place dried chillies, shallots and 20 g dried anchovies in mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula. 2. Blend again 20 sec/speed 10. Scrape down sides of mixing bowl with spatula. 3. Add cooking oil and onions, sauté 8 min/120°C/speed 1. 4. Add 30 g dried anchovies, sugar, salt, tamarind paste and water, cook 2 min/120 degree c/speed 1. Transfer to a bowl and set aside. 5. To serve, halve burger buns horizontally with a serrated knife. Spread reserved sambal on bottom bun, top with cucumber slices and cover with top bun as a sandwich. Serve immediately.

#TOKITSquad Delicious and quick cheesy chicken nuggets made with the help of the TOKIT omni cook! So fast and easy! the perfect quick snack for the kids during tea time! 150g almonds 50g parmesan 1 tsp paprika 2 cloves of garlic 750g chicken breast fillet, cut into 2-3cm cubes 250g cream cheese, cubed 1 egg 1 tsp onion powder 1 tsp pink salt flakes freshly ground black pepper 1.Preheat oven to 200°C and line a baking tray with baking paper. 2.Place almonds, parmesan and paprika into the TOKIT bowl and mix for 7 seconds. Tip contents from bowl onto a plate and set aside. 3.Place garlic into the Tokit bowl and chop 2 sec 4.Add chicken, cream cheese, egg, onion powder, salt, pepper and 50g of the milled almond mix. Blend 15 sec. 5.Scrape down sides of bowl and around blades. Repeat blending until well minced and incorporated 6.With wet fingertips, measure one tablespoon amounts of the chicken mince and shape into nuggets. Coat nuggets well in the almond mix. 7.Place nuggets onto lined baking tray and bake 12 minutes. 8.Turn nuggets over and bake a further 8 minutes until firm and golden. 9.Serve with sauces of choice. Let the kids enjoy!!!

#tokidsquad Rendang chicken 1 whole chicken wash and cut into medium size. Marinate the chicken with 3 tablespoon of curry powder and 1 teaspoon salt. Keep aside. Pound together 15 chili api, 5 cm turmeric, 1 clove garlic and 5 shallots, as chili paste. Cut and mince 10 stalks of lemon grass Fry 500g Coconut into golden brown and pounce it finely. In a large pot, pour 2 tablespoon of oil. Put in chicken stir for 5 minutes. Put in the pounded chili paste and lemon grass. Add in water and let it simmer for 20 minutes. Add ion 1 packet of coconut milk. Let it simmer for 10 minutes. Add in the pounded coconut and stir until the gravy thickened. Rendang Chicken is ready to be served.

#TOKITSquad Delicious steamed asian salmon recipe 1 1/4 teaspoons sugar 1/4 teaspoon black pepper 2 tablespoons oyster sauce 2 tablespoons light soy sauce 2 1/2 tablespoons canola oil 3 garlic cloves, minced 2-inch piece fresh ginger, peeled and finely shredded 3 scallions, green part only, chopped 1 scallion, white part only, cut lengthwise into strips 1 1/4 pounds salmon fillet, cut crosswise into two pieces 4 sprigs cilantro For the sauce: In a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce. Stir until the sugar is dissolved. Pour the oil into a small saucepan, and turn the heat to medium. Add the garlic and cook until fragrant, about 15 seconds. Add the ginger and cook until it is also fragrant, about one minute. Pour in the sauce, stir well, and wait for it to come to a boil. Then add the scallions, turn off the heat, and stir to combine. Set aside. For the steamed salmon: Fill a large pot with a steamer tray halfway up with water, and bring to a boil. the steamer on top of the TOKIT would work perfectly for this Meanwhile, Find a heatproof plate or nonreactive cake or pie pan that will hold the salmon fillets and will also fit in the steamer tray with about one-inch left around the edges. Toss half of the white scallion strips into the pan, and then place the salmon fillets on top. Pour the sauce on top of the salmon. Transfer the pan to the steamer tray. Cover the pot, and cook until fish is cooked, eight to ten minutes. When done, turn off the heat, and carefully remove the pan with the fish. Transfer the fish to a platter and pour the sauce and juices on top. Garnish with the remaining scallion strips and the cilantro.

Sedapyaaaaa😋😋😋😋😋😋👍👍👍👍

@LimauNipisOfficial

2 жыл бұрын

Tq 😊

Ais Kepal Gula Melaka (Shaved Ice With Palm Sugar Syrup) Malaysian favourite dessert! #TOKITSquad Ingredients • 500 g ice cubes (2.5 cm), homemade • 100 g coconut milk • 1 pinch salt • 100 g palm sugar, cut in chunks • 50 g water Preparation 1. Place a bowl on mixing bowl lid, weigh in ice cubes. Set aside in freezer. Place coconut milk and salt in mixing bowl, heat 7 min/90°C/speed 1. Transfer to a bowl and set aside. Clean mixing bowl. 2. Place palm sugar and water in mixing bowl, cook 7 min/90°C/speed 1. Transfer to a bowl and set aside. Clean mixing bowl. 3. Place reserved ice cubes in mixing bowl, crush 15 sec/speed 10. Transfer to a bowl and shape into balls. Drizzle with palm sugar syrup and coconut milk. Serve immediately.

#TOKITSquad Nice soft butter cake recipe 160 grams butter softened 2 cups caster sugar 1 teaspoon vanilla extract 3 eggs 250 grams self raising flour 1 cup milk pinch of salt Line the base and grease the sides of a 20cm round cake tin and preheat your oven to 180 degrees celsius Use TOKIT to mix the butter and sugar well. then add the vanilla extract and milk. After that add the 3 eggs and get the tokit to mix it slowly. Add the self raising flour and salt and slowly get the tokit to stir and mix and incorporate them. Pour the batter into the pan and then bake for 20 minutes. Enjoy the cake warm after taking it out of the oven. Serve with some nice tea as the perfect tea time accompaniment!

#TOKITSquad Chicken Rendang Ingredient A ： 1.2 kg chicken bone-in, skin-on into larger chunks. 1 cup grated coconut, for kerisik 1 cup coconut milk 1 Turmeric leaf finely sliced Cooking oil Ingredient B ： 15 dried chillies, soaked 4 red chili 10 shallot peeled 5 clove garlic, peeled 10 cm Turmeric 2.5cm old ginger 6-8 stalks lemongrass 2.5 cm knob, galangal, peeled Salt and sugar adjust to your taste Cooking ： 1. prepare kerisik by dry frying freshly grated coconut under medium low heat until it is well toast. 2. Place all the cut ingredients B piece into a blender with a little water added. Blend into a paste 3. Add cooking oil into a heated wok over medium low heat and stir fry blended spice paste. the paste. saute for about 5 to 10 minutes until aromatic and the oil begins to separate from the paste and the paste has darken considerably. 4. Add in the chicken pieces. Stir fry the chicken with the paste until the skin begins to light brown and chicken has been well coated with the spice. 5. Turn into low heat then add thick coconut milk,simmer for about 30 minutes. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok. 6. Add kerisik and turmeric leaf. stir well to incorporate into the chicken rendang gravy. salt and sugar adjust to your taste. 7. Lastly, add in salt and sugar adjust to your taste accordingly.

Hai puan. Semoga puan akan buat banyak2 video masakan guna tokit omni cook ni. 🥰

@LimauNipisOfficial

2 жыл бұрын

Insyaallah 😁

nasi baryani bathmati dgg homemade please..

Sedapnyaa 🤤

@LimauNipisOfficial

2 жыл бұрын

Insyaallah sedap 😊

Terbaik 👍👍👍

@LimauNipisOfficial

2 жыл бұрын

Terima kasih 😁

👍🏻👍🏻👍🏻 Alhamdulillah

@LimauNipisOfficial

2 жыл бұрын

Alhamdulillah 😊

#TOKITSquad Garlic noodles recipe 8 ounces spaghetti 12 ounces medium shrimp, peeled and deveined 1 tablespoon olive oil 8 ounces cremini mushrooms, sliced 1 red bell pepper, diced 2 zucchinis, diced 1 carrot, grated 2 tablespoons chopped fresh cilantro leaves 1/3 cup reduced sodium soy sauce 3 cloves, garlic, minced 2 tablespoons brown sugar, packed 1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste* 1 tablespoon oyster sauce 1 tablespoon freshly grated ginger 1 teaspoon sesame oil In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes. Serve immediately, garnished with cilantro, if desired.

#TOKITSquad Thai red curry recipe INGREDIENTS: 1 1/2 cups basmati rice 1 tablespoon canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 shallots, minced 3 cloves garlic, minced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 1 (13.5-ounce) can coconut milk 1 bunch broccolini, cut into 3-inch pieces 2 green onions, thinly sliced 3 tablespoons chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

Chicken drumsticks mushroom soup #TOKITSquad Ingredients: 2 chicken drumsticks 2 cans of whole mushroom 1 teaspoon of salt Put 2 of the chicken drumsticks and pour both of 2 cans of juice and whole mushrooms in the pot, add in 1 teaspoon of salt, and boiled it for 2 hours.😋

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

Alhamdulillah sudah saya subscribe dan like

@LimauNipisOfficial

2 жыл бұрын

Terima kasih 😁

#TOKITSquad INDONESIAN BEEF BETAWI Blend Paste 5-6 Cloves Garlic 1inch Galangal 6-8 shallots A few (5-8) candlenuts (optional) 1/4 cup of water Boiled 1hours / Pressure cooked 30-40mins Paste 800g -1kg Beef cube cut for stewing 2 Bayleaf 2 lemongrass 500ml Fresh milk 300ml water 200ml coconut milk Served Garnish with fried shallots , spring onion and dice tomato

#TOKITSquad Oats porridge recipe ½ cup quick cooking oats or rolled oats 2 cups water + ½ to 1 cup milk or 2 to 2.5 cups water or 2 to 2.5 cups milk 2 tablespoon sugar or add as per taste - optional Take the oats in a pan. Add 2 cups water and 1/2 to 1 cup milk. Consistency can be easily adjusted as per your requirements. 1/2 cup milk gives a slightly thick consistency. For a thinner consistency, you can add more milk or water. Add sugar as per taste. I just added 2 tbsp sugar. Sugar is completely optional. If adding fruits later, then you can skip sugar. If adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey becomes toxic on being heated. Stir very well and heat the porridge mixture on a low to medium flame. Do stir often and allow the porridge to simmer. It will also thicken as it cooks. Cook for 5 to 6 minutes. Serve oats porridge hot or warm or at room temperature.

#TOKITSquad Sambal belacan kangkong recipe! Kangkong is grown in abundance in asia and it is extremely delicious. It needs to be handled with care to preserve the nutrients in it. The TOKIT omnicook helps to cook the kangkong with care so that we obtain a healthy, delicious yet quick and easy meal. With the help of the TOKIT, getting our daily serving of vegetables would become so convenient and easy. 250 g water spinach (kangkung) 1 red chili (shredded) 20 g oil SAMBAL PASTE 20 g dried shrimps 20 g garlic, peeled 20 g shallots, peeled 1 red chili, deseeded 10 g belachan (dried shrimp paste) SEASONING 1 tsp light soy sauce 1 tsp sugar 1 tsp water 1. Place all sambal paste ingredients to blend 10 sec Speed 8. Scape down and repeat step. 2. Add 20g oil and sauté 3 min 120°C ,stirring at slow speed. 3. Add water spinach, red chili and seasoning, cook 3 min 120°C stirring at slow speed. Serve fresh and hot with some rice!

Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt 1 cup garlic cloves peeled 2 teaspoons salt 2 ½cups canola oil ½ cup lemon juice If using tokit 1.blend the garlic to fine pcs with salt 2.install whisk with speed 6. Drip the oil from the window. 3 spoon oil then 1 spoon lemon. Till all finished. Tadaa... Thats all. Taste better after 3 days. #tokitsquad

#TOKITSquad Warm and delicious teriyaki chicken in just 20 minutes! I am a working woman who is very busy but using smart appliances like the TOKIT omni cook I can speed up my cooking process and have delicious yet quick meals. This teriyaki chicken recipe is inspired by the functions of the TOKIT omni cook! Asian delicious delicacies made quickly at home! What more could we want? 15 g garlic fresh 10 g ginger fresh root 120 g mirin 50 g rice wine vinegar 80 g soy sauce 40 g brown sugar 600 g chicken thigh fillets 4 tsp cornflour 4 tsp water 1 long green shallot sliced thinly 1 tsp sesame seeds Place the garlic and ginger in TOKIY bowl. Chop 3 sec. Scrape down bowl. Add mirin, vinegar, soy sauce, brown sugar and chicken to Tokit bowl. Cook 14min. Meanwhile, combine the cornflour and water into a paste in a small bowl. Once the Tokit has finished, add the cornflour to the teriyaki chicken. Cook 4 min more. Serve it fresh and hot with some steamed rice. The steamed rice can be made using the steamer of the TOKIT as well Hope you try it! Enjoy

Thank you 👍

@LimauNipisOfficial

2 жыл бұрын

You are welcome😊

#TOKITSquad Banana pancakes recipe 3 bananas - medium to large (overripe or ripe)or 285 grams 1 cup whole wheat flour or 120 grams ½ teaspoon crushed fennel or whole fennel seeds 3 tablespoons jaggery powder or add as required - optional ¾ cup water or add as required oil as required Peel bananas and place them in a mixing bowl or pan. Slice them first and then mash with a potato masher. For over ripe bananas, you can directly mash with a veggie or potato masher. Now add jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas. Add more or less as required. You can replace sugar with jaggery. Mix very well. Then add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly in your mortar-pestle. Add water in parts. Then begin to mix it with the flour. I added a total of ¾ cup of water. Depending on the quality of whole wheat flour you can add adjust the water proportion. Mix very well and make a smooth batter without lumps. The batter has to have a medium-thick flowing consistency. heat a pan or skillet. Spread a bit of oil on the pan. Instead of oil you can also use ghee or butter. You can use a heavy nonstick or a cast iron skillet. Keep the heat to a low or medium-low. Pour a spoonful of the batter on the pan and then gently spread it. Do not spread too much. Just form small pancakes. Cook the pancake on a low to medium-low heat. Drizzle some oil on the sides and top. When the base gets golden and slightly crisp, turn over the banana pancake. Cook this second side until it gets golden. If you want you can flip and cook once or twice.

@LimauNipisOfficial

2 жыл бұрын

Tq for participating 😁

10) Cheesy Lobster -Kosher salt -Vegetable oil -1 pound cavatappi or elbow macaroni -1 quart milk -8 tablespoons (1 stick) unsalted butter, divided -1/2 cup all-purpose flour -12 ounces Gruyere cheese, grated (4 cups) -8 ounces extra-sharp Cheddar, grated (2 cups) -1/2 teaspoon freshly ground black pepper -1/2 teaspoon nutmeg -1 1/2 pounds cooked lobster meat -1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) How to Make it? Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 11) Macaroni and Cheddar Cheese -1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream -2 tablespoons butter -3 tablespoons flour -1 1/2 cups whole or 2 percent milk -3 cups shredded white Cheddar cheese -1/2 teaspoon nutmeg, ground or freshly grated -1/4 teaspoon ground cayenne pepper, a couple pinches -1 teaspoon Salt -1 pound elbow macaroni, cooked 8 minutes How to Make it? Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top 12) Cheesy Lobster Macaroni -4 tablespoons butter, plus 1 tablespoon for greasing dish -Kosher salt -1 pound penne pasta -2 small shallots, finely chopped -2 cloves garlic, chopped -Freshly ground black pepper -2 tablespoons tomato paste -5 tablespoons all-purpose flour -1/4 cup white wine -4 cups heavy cream -1/2 teaspoon sweet paprika -1/4 teaspoon cayenne pepper -1 bay leaf -2 cups shredded sharp white Cheddar -2 cups shredded Gruyere -2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped -1/4 cup panko bread crumbs -1/4 cup freshly chopped parsley leaves How to Make it? Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter. In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve. Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves. Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley. 13) Cookies -1/2 cup powdered sugar - 1/4 cup sugar -1 pliable vanilla bean, cut into segments, ends trimmed if tough -1/4 teaspoon fine grain sea salt -8 tablespoons unsalted butter -1/2 teaspoon vanilla extract -1/2 cup flour -1/2 cup corn flour -a touch of sugar/salt for topping How to Make it? Place the sugars in a food processor along with the vanilla bean segments. Pulse for a couple minutes, until the bean is really broken down, then pulse in the salt. Add the butter and vanilla extract and pulse until combined, check to be sure there aren't any big vanilla bean chunks, pulse a bit more if so, the butter should be creamy and light at this point. Add the flours and pulse until the dough comes together into a ball, 5 - 10 seconds Because this dough is on the sticky side, place it in the middle of a large piece of parchment paper, then cover it with a second piece of parchment paper. Roll out the dough until it is 1/4-inch thick. Refrigerate the dough for at least 30 minutes or until well chilled. Heat the oven at this point to 350F / 175C while the dough is chilling. Stamp out cookies with a cookie cutter, and arrange an inch apart on parchment lined baking sheets. Sprinkle each cookie with bit of sugar, and a hint of salt if you like (be carefull not to use too much salt). Repeat with the remaining dough, which you can gather and roll out from the scraps. Chill (well) again in the fridge or freezer - particularly if your dough has warmed up. This will help prevent spreading. Bake in the top and bottom-thirds of the oven for 10 - 15 min, or until golden. Remove from the oven, let cool for a few minutes, then transfer to a cooling rack 14) Chocolate Cookies -3 cups walnut halves, toasted & cooled -4 cups confectioner's (powdered) sugar -1/2 cup unsweetened cocoa powder -1/2 teaspoon fine grain sea salt -4 large egg whites -1 tablespoon real, good-quality vanilla extract How to Make it? Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans. Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan. Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days. 15) Milky Macaroni Salad -1 package uncooked elbow macaroni -2 cups mayonnaise -1/4 cup milk -2 tablespoons cider vinegar -1 large carrot -1 celery rib, finely chopped, optional -2 tablespoons grated onion -1 tablespoon brown sugar -1/2 teaspoon salt -1/2 teaspoon pepper -Chopped green onions, optional How to Make it? Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. For dressing, in a small bowl, whisk remaining ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions. #TOKITsquad

#TOKITSquad

Ayam Goreng Kunyit (Turmeric Fried Chicken) #TOKITSquad Ingredients • 800 g chicken, with skin and bone, cut in pieces (5-6 cm) • 1 tsp salt • 1 tsp sugar • 30 g shallots • 60 g fresh ginger • 80 g fresh turmeric • 2 stalks fresh lemongrass, white part only • 30 g oil • 100 g onions, cut in quarters Preparation 1. Place a bowl on mixing bowl lid, weigh in chicken. Add salt, and sugar to the bowl and mix. Set aside to marinate for 30 minutes in a cool place or refrigerator. 2. Place shallots, ginger and turmeric in TOKIT OC mixing bowl, chop 5 sec/speed 5 or until a fine paste is achieved. Scrape down sides of mixing bowl with spatula. 3. Add lemongrass and oil, sauté 6 min/120°C/speed 0.5. 4. Add marinated chicken and onions, stir fry 14 min/120°C/speed 1. Serve hot.

Kari Ayam Kapitan (Kapitan Chicken Curry) #TOKITSQUAD Another Malaysian curry dish I developed to be cooked on TOKIT OC! Ingredients • 6 - 12 dried red chillies, trimmed and deseeded if preferred • warm water, for soaking • 40 g vegetable oil • 4 - 8 fresh long red chillies, trimmed and deseeded if preferred • 2 garlic cloves • 100 g shallots • 100 g red onion • 2 candlenuts • 5 cm piece fresh turmeric, peeled • ½ tsp shrimp paste • 20 g water • 4 - 6 chicken legs • 150 g coconut milk • 1 tsp salt • 1 tsp sugar • 2 tsp lime juice • 6 fresh Kaffir lime leaves Preparation 1. Place dried chillies into a bowl, cover with warm water and set aside to soak for 5 minutes. Using simmering basket, drain chillies and set aside. 2. Place oil, fresh chillies, garlic, shallots, onion, candlenuts, turmeric, shrimp paste, water and drained chillies into mixing bowl, then blend 20 sec/speed 10. 3. Scrape down sides of mixing bowl with spatula, then sauté 10 min/100°C/speed 2. 4. Add chicken, coconut milk, salt and sugar and cook 15 min/120 degree c/speed BREV 1. 5. Add lime juice and Kaffir lime leaves, then cook 3-5 min/100 DEGREE C/speed BREV 1 or until chicken is cooked through. Allow to stand in mixing bowl for 5 minutes before serving.

#TOKITSquad Homemade christmas eggnog recipe 6 large egg yolks 3/4 cup sugar 2 cups milk 2 whole cloves Pinch cinnamon 1 cup heavy cream 1 teaspoon freshly grated nutmeg (lightly packed) 1 1/2 teaspoons vanilla extract 2 tablespoons bourbon, or to taste 2 tablespoons rum, or to taste 4 egg whites, optional In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy. Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling. Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan. Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. Remove from heat and stir in the cream Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour. Stir in vanilla extract, nutmeg, and bourbon and rum

Steam Buns with Curry Ground Meet Fillings : I’d really wanted to try this recipe I developed for my family on TOKIT OC. I’m sure it’ll be easier and quicker, with minimal cleaning required afterwards. #TOKITSquad Ingredients Steam buns : • 9 oz all-purpose flour, plus extra to dust • ½ oz sugar • ½ tsp dry yeast • 1 oz whole milk • 1 ½ tsp vegetable oil, plus extra to brush • ½ tsp white vinegar • 4 oz water • ½ tsp baking powder Ground beef fillings : • 41 oz water, divided • 24 oz ground beef, crumbled • 4 oz yellow onion, cut into pieces • 2 garlic cloves • 2 tsp cooking oil • 4 oz ketchup • 2 tsp curry powder, mix with some water to form paste • 1 oz white vinegar • 1 tsp ground ginger • coleslaw salad mix • green onions, sliced Steps Steam Buns 1. Place flour, sugar, yeast, milk, oil, white vinegar, 4 oz water and baking powder into TOKIT OC mixing bowl and mix 5 sec/speed 4. Knead Dough/7 min. Let rest in mixing bowl for 15 minutes or until dough has risen / double in size. 2. Transfer dough to a lightly dusted surface and divide into 6 equal pieces. Form each piece into a ball and then roll out into an oval (3 in. x 5 in.). Brush dough with oil and fold over. Transfer to a baking sheet leaving space between each bun. Cover with cling wrap, set aside and allow to proof for 30 minutes while preparing meat fillings. Clean mixing bowl. Ground beef fillings 1. Place 20 oz water into mixing bowl. Place a large piece of parchment (approx. 25 in.) into TOKIT OC steaming dish, set steaming dish into position and weigh ground beef onto parchment. Wrap parchment to seal, arrange in steaming dish ensuring some holes remain unobstructed to allow even distribution of steam. Secure steaming lid and steam 15 min/100 degree C/speed 2. Remove steaming, strain meat and discard juices. Set strained meat aside. Discard steaming water. 2. Place onion, garlic and cooking oil into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup sauté 5 min/120 degree c/speed 1. 3. Add ketchup, curry powder, vinegar, 1 oz water and ground ginger and blend 20 sec/speed 8. Scrape down sides of mixing bowl with spatula and cook 5 min/100 degree c/speed 2. 4. Add reserved ground beef and cook 5 min/100 degree c/speed 1. Transfer to a bowl, set aside and keep warm while steaming buns. Clean mixing bowl. 5. Place 20 oz water into mixing bowl. Divide buns between steaming dish and tray. Set steaming dish into position, secure steaming dish lid and steam 15 min/100 degree c/speed 1. 6. Open steamed buns and fill with meat. Garnish meat with coleslaw mix and sliced green onions. Serve hot.

ROTI UBI KELADI (TARO BREAD) #TOKITSquad Ingredients Dough • Cooking oil, for greasing • 200 g plain flour • 1 tsp dried instant yeast • 120 g milk Taro filling • 600 g water • 300 g taro, peeled, and cut into pieces (2 cm - see Tip) • 100 - 120 g sugar, to taste • 30 g unsalted butter • 20 g milk Taro bread • 30 g unsalted butter, softened, plus extra for greasing • 70 g baker's flour • 30 g plain flour, plus extra for dusting • 2 eggs • 2 tsp milk • 20 g caster sugar • ½ tsp salt • 15 g flaked almonds, for sprinkling Preparation Dough 1. Grease a bowl and set aside. Place flour, yeast and milk into mixing bowl and knead 1 min. Transfer dough into a greased bowl, cover with plastic wrap and set aside in a warm place to prove until slightly risen (approx. 1 hour). Clean and dry mixing bowl. Taro filling 1. Place water into mixing bowl. Place steaming dish into position and weigh taro into it. Secure steaming dish lid and steam 30 min/100 degree c/speed 1 or until soft. Remove steaming dish and discard cooking liquid. 2. Place steamed taro, sugar, butter and milk into mixing bowl and blend 20 sec/speed 5, until smooth. Transfer into a bowl and place into refrigerator until ready to use. Clean and dry mixing bowl. Taro bread 1. Grease a loaf tin (25 x 10 x 7 cm) and set aside. Grease a large bowl and set aside. Place flours, 1 of the eggs, milk, sugar, salt and the proved dough into the mixing bowl and knead 2 min. 2. Add butter and knead 2 min. Transfer dough into large greased bowl, cover with plastic wrap and set aside in a warm place to prove until slightly risen (approx. 40 minutes). Clean and dry mixing bowl. 3. Preheat oven to 170°C. Transfer dough onto a lightly floured silicone bread mat or work surface and divide dough into 3 portions (approx. 180 g each). Roll out each portion of dough into a rectangle (approx. 12 x 20 cm). Place one-third of the Taro filling (approx. 90 g) onto each portion of dough, spread out filling to cover dough, then roll into a log shape. Fold each log in half and place side by side, seam side down, into the base of prepared loaf tin. Cover with plastic wrap and set aside to prove for 40 minutes. 4. Lightly beat the remaining egg and brush over top of loaf. Sprinkle with flaked almonds, then bake for 35 minutes (170°C), until golden brown and cooked. Cool in tin for 5 minutes, then transfer onto a wire rack to cool slightly before serving.

KUIH KO SUI (STICKY RICE WITH PALM SUGAR CAKES) #TOKITSQUAD Ingredients • oil, for greasing • 2250 g water • 100 g grated fresh coconut • 1 tsp salt • 150 g palm sugar (gula Melaka), chopped in chunks (2 cm) • 110 g dark brown sugar • 3 pandan leaves, tied into knots • 180 g rice flour • 80 g tapioca starch • 1 tsp alkaline water Preparation 1. Lightly grease 16 heat-resistant small cup moulds. Set aside. 2. Place 500 g water in mixing bowl, place steaming dish into position, insert a heat-resistant bowl (max Ø 14 cm, 10 cm height - see tips), add grated fresh coconut and salt to it. Close steaming dish lid and steam 15 min/100 degree c/speed 3. Remove steaming dish and set the bowl aside. Empty mixing bowl. 3. Place palm sugar, dark brown sugar, pandan leaves and 230 g water in mixing bowl, cook 10 min/100°C/speed 2. Remove pandan leaves. 4. Add rice flour, tapioca starch, alkaline water and 320 g water, cook 6 min/75°C/speed 2. Pour into greased cup moulds and distribute moulds into steaming dish and steaming tray. Clean mixing bowl. 5. Place 1200 g water in mixing bowl, boil 10 min/100 degree c/speed 1. 6. Place steaming dish into position, steam 10-15 min/100 degree c/speed 3 until the colour changes or until a skewer comes out clean when it is inserted in the centre. Remove steaming dish and set it aside. Leave it to cool completely and remove Kuih Ko Sui from cup moulds with a skewer or toothpick. Top with reserved steamed coconut and serve.

WAJIK (Traditional Steamed Sticky Rice with Palm Sugar Syrup) #TOKITSquad Ingredients • 1600 g water • 4 pandan leaves, cut in 10 cm length • 500 g Thai glutinous rice, soaked for 2 hours, rinsed • 300 g coconut milk • 350 g palm sugar, cut in chunks • 50 g sugar • ½ tsp salt Preparation 1. Place 1500 g water in TOKIT OC mixing bowl, set steaming dish into position, line with pandan leaves, weigh in glutinous rice. Drizzle 100 g water on it, close steaming dish lid and steam 40 min/100 degree c/speed 3.5 or until translucent. Remove steaming dish and set aside. Empty mixing bowl. 2. Place coconut milk, palm sugar, sugar and salt in mixing bowl, cook 10 min/100 degree c/speed 2. Meanwhile, line a baking tray (18 cm x 18 cm) with baking paper. 3. Add steamed glutinous rice, cook 7 min/100 DEGREE C/speed 1. Transfer cooked rice into prepared baking tray. Flatten with the back of spoon. Allow to cool completely before cutting into square shape. Serve immediately.

Boleh tak buat video pakai periuk biasa.

Firstttt commentttt first likee😍

@LimauNipisOfficial

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Thank youuu ❤️❤️

Bingka Ubi (Tapioca Dense Cakes) #TOKITSQUAD Ingredients • 100 g butter, softened, plus extra for greasing • 1000 g tapioca, peeled and cut in chunks (2.5 cm) • 100 g water • 200 g brown sugar • 2 eggs • 1 egg yolk • 450 g coconut milk • 60 g fresh grated coconut • 1 pinch salt Preparation 1. Preheat oven to 170°C. Grease a square baking tray (17 cm x 17 cm) and set aside. 2. Place tapioca and water in mixing bowl, blend 10 sec/speed 8. Transfer blended tapioca into a fine mesh strainer and drain off excessive liquid. Reserve tapioca pulp and set aside. Clean mixing bowl. 3. Place reserved tapioca pulp, brown sugar, eggs, egg yolk, coconut milk, grated coconut, 45 g butter and salt in mixing bowl, mix 30 sec/speed 2. 4. Pour the batter into prepared baking tray. Bake for 60-70 minutes (170°C). After 20 minutes or when cake surface forms a crust, take out baking tray and brush 55 g butter on cake surface with pastry brush. Continue to bake until surface is golden brown or until a cake tester skewer comes out clean when it is inserted in the centre of the cake. Let it cool completely before slicing and serve.

Ayam Percik (Malaysian Style Grilled Chicken In Coconut Gravy) #TOKITSquad This is my recipe of ayam percik with a twist! Ingredients • 3 dried chillies • 4 spring onions/shallots, trimmed and cut into thirds • 2 cm piece fresh ginger, peeled • 2 garlic cloves • 270 g coconut milk • 1 stalk fresh lemongrass, white part only, cut into pieces • 2 fresh Kaffir lime leaves, stalks removed and leaves torn into pieces • 1 tsp tamarind paste • 2 whole cloves • ¼ - ½ tsp chilli powder • ½ tsp ground turmeric • 1 tsp salt • 1400 - 1600 g whole chicken, butterflied Preparation 1. Place chillies, spring onions/shallots, ginger and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula. 2. Add coconut milk, lemongrass, Kaffir lime leaves, tamarind paste, whole cloves, chilli powder, turmeric and salt, then cook 12-15 min/90°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid, until sauce thickens. Transfer into a jug and set aside to cool completely. 3. Place chicken into a large zip lock bag. Pour cooled coconut sauce into bag with chicken, seal and turn to coat in marinade. Place into refrigerator overnight to marinate. 4. Allow chicken to return to room temperature. Scrape off excess marinade and reserve. If roasting in the oven, place chicken into a roasting tray. Heat a barbecue or oven to 180°C. Barbecue or roast chicken for 45-60 minutes (180°C), basting with reserved excess marinade and turning frequently, until juices run clear when pierced with a skewer in the thickest part of the chicken and skin is browned and crisp. Allow chicken to rest for 10 minutes, then cut into portions to serve.

#TOKITsquad here's my mum's recipe for Spanakopita! aka Spinach und Feta Pie A) Ingredients: For the dough: • 500 gr all-purpose flour • 100 ml olive oil + extra for ‘’brushing’’ the top • 20 ml vinegar from white wine • 10 gr sugar • 1 ½ teaspoon salt • 210 ml water For the stuffing: • 2 tablespoons olive oil • 3 fresh onions • 1 kg washed spinach • 4 ‘’twigs’’ oregano • 1/3 ‘’bunch’’ dill • Zest from 1 lemon • 500 gr Feta cheese • 200 gr cream cheese • Pepper • Salt • (mint and other herbs optional) B) Instructions: For the dough: 1. In a mixer add the flour, olive oil, vinegar, sugar, salt and water. 2. Mix for 5 minutes. 3. As soon as the dough starts to combine and coming off easily from the mixing bowl, stop mixing. It needs to be elastic and soft. 4. Put the dough in another bowl and cover it with cling film. 5. Let it rest for about 30 minutes. For the stuffing: 1. Boil the washed spinach in a big pot until it is medium cooked on medium to high heat. 2. Drain all the water from the pot and make sure that no water remains to the spinach. To achieve that take small portions and drain them fully with your hands. 3. In a big pan add some olive oil over medium to high heat. 4. Cut the fresh onions to about 1 cm width and add them to the heated oil to soften. 5. Add the drained spinach to the pan and mix with the onions. Sauté them together until all the remaining liquids evaporate. 6. After you remove the pan from the heat, add the remaining herbs and lemon zest. Mix them together. 7. Break the feta cheese in small cubes and add it to the mix. 8. Add the cream cheese. 9. Add pepper and salt to taste und combine all the ingredients together. Assemble the pie in a big oven pan and bake it accordingly to the instructions of the dough. At this point, you only need the top piece of dough to get fully baked.

Pineapple Cake (Kek Nenas) #TOKITSQUAD Ingredients • 7 oz unsalted butter, room temperature, plus extra to grease • 2 oz shredded coconut, unsweetened, divided • 8 oz canned pineapple slices, in juice • 4 ½ oz sugar • 3 large eggs, room temperature • 7 oz cake flour • 1 tsp baking powder • ¼ tsp salt Preparation 1. Preheat oven to 350°F. Grease a loaf pan (9 in. x 5 in.) with butter and set aside. 2. Place a bowl onto mixing bowl lid, weigh in coconut and set aside. Drain pineapple through simmering basket into a bowl and reserve the juice. Slice 2 pineapple rings in half and set aside for topping. Cut remaining rings into chunks and set aside. 3. Place sugar into TOKIT OC mixing bowl and grind 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. 4. Add butter and mix 15 sec/speed 6. Scrape down sides of mixing bowl with spatula. 5. Add eggs and mix 15 sec/speed 3. 6. Add flour, baking powder and salt and mix 15 sec/speed 4. Scrape down sides of mixing bowl with spatula. 7. Add 1.5 oz reserved shredded coconut, 2 oz reserved pineapple juice and 2 oz reserved pineapple chunks and mix 15 sec/speed 4. Pour batter into prepared loaf pan. Sprinkle with remaining 0.5 oz shredded coconut and arrange reserved pineapple slices on top. Bake 60-70 minutes (350°F) or until an inserted toothpick comes out clean. Allow to cool before slicing and serving.

Apam Pulut Hitam (Black Glutinous Rice Cakes) This is my grandmother’s recipe and I modified it to be cooked using TOKIT OC. #TOKITSQUAD Ingredients : • 150 g black glutinous rice • 1000 g water • 10 g dried yeast powder • 450 g plain flour • 250 g caster sugar • 1 egg • 20 g baking powder • 100 g thick coconut milk Preparation 1. Place black glutinous rice in TOKIT OC mixing bowl, grind 1 min/speed 10. Transfer to a bowl and set aside. 2. Place 200 g water, dried yeast powder, 200 g plain flour, 50 g sugar in mixing bowl, mix 1 min/37°C/speed 2. 3. Start Fermentation/1 h/37°C. Line cupcake moulds (Ø 6 cm) with cupcake cases. 4. Add 250 g plain flour, 200 g sugar, egg, baking powder, coconut milk and reserved black glutinous rice, mix 1 min/speed 6. Pour batter into prepared cupcake moulds and arrange cupcakes in steaming dish and tray. Clean mixing bowl. 5. Place 800 g water in mixing bowl, start Kettle/100°C. 6. Set steaming dish into position, steam 20 min/120 degree c/speed 2. Carefully open steaming dish lid, transfer cupcakes to a serving plate. Serve warm.

Nasi Jintan (Jeera/Cumin Rice) One of my favourite flavoured rice! #TOKITSQUAD Ingredients • 1000 g water • 350 g basmati rice • 2 tsp cumin seeds (Jeera) • 1 tsp fine sea salt • 1 Tbsp ghee Preparation 1. Place water in mixing bowl. Insert simmering basket and weigh in rice. Stir cumin and salt into rice then rinse rice 10 sec/speed 5. 2. Steam 20 min/120 degree c/speed 4. Remove simmering basket with aid of spatula and transfer rice to a serving bowl. Stir through ghee (if using) then serve.

#TOKITSquad In a need for a quick and healthy dessert? We all know how time consuming and messy baking can get. Well with the help of TOKIT, you can make one very quickly with minimal effort and cleanup! This is a perfect gluten free cake recipe that the TOKIT can help to make in minutes. Perfect for when your children are craving a quick post nap snack! You can also rest assured that their health is taken care of with this healthy dessert! 420 g can kidney beans or butter beans, drained and rinsed 1 tablespoon water or coffee 1 teaspoon vanilla extract, or more to taste 70 g raw cacao or cocoa powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1/4 teaspoon salt 125 g Butter 5 eggs 140 g coconut sugar In your Tokit mixer puree the beans, water/coffee, 1 egg and vanilla until smooth on speed 7. Set aside.Without washing the bowl, beat the butter and sugar Speed 5 for 30 seconds. Add the remaining eggs & beat for 20 seconds on speed 4. Add bean mixture Speed 4 for 5 seconds. Add the cocoa powder, baking powder, baking soda, and salt and blend Speed 4 for 10 seconds. Pour batter into greased ring tin pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

#TOKITSquad Warm christmas peppermint hot chocolate recipe 4 cups milk ¼ cup unsweetened cocoa powder ¼ cup granulated sugar 1/2 cup bittersweet chocolate 1 teaspoon vanilla extract 2 drops peppermint extract/1 crushed candycane place milk, cocoa and sugar in a saucepan. Heat. Once the milk is warm add the chocolate and vanilla extract. Warm for 3 minutes. Then add the peppermint extract or crushed candycane. Serve with fresh whipped cream with candycane crushed on top

NASI TOMATO (TOMATO SPICED RICE) #TOKIT SQUAD Ingredients • 250 g basmati rice • 500 g water, plus extra for soaking • 3 garlic cloves • 30 g shallots • 100 g brown onion, cut into quarters • 2 ½ cm piece fresh ginger, peeled • 60 g ghee • 100 g tomato paste • 300 g tomato, cut into cubes (2 cm) • 2 tsp salt • 1 cinnamon quill • 1 dried bay leaf • 4 whole cloves • 1 star anise • 3 cardamom pods Preparation 1. Place a bowl onto mixing bowl lid and weigh rice into it. Cover with water and set aside to soak. 2. Place garlic, shallots, onion and ginger into mixing bowl and chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula. 3. Add ghee and sauté 3 min/120°C/speed 1. 4. Add tomato paste, tomatoes and salt and chop 5 sec/speed 5, then cook 5 min/100°C/speed 1. Transfer tomato mixture into a bowl. Do not clean mixing bowl. 5. Using the simmering basket, drain rice. Insert simmering basket with rice into mixing bowl. Place water, cinnamon quill, bay leaf, cloves, star anise, cardamom pods and reserved tomato mixture into simmering basket (the liquid will drain into the mixing bowl). Stir to combine with spatula to ensure spices are covered by rice and cook 14 min/100°C/speed 4. 6. Stir rice to ensure even cooking, then cook 4-8 min/100°C/speed 4 or until rice is cooked to your liking. Remove simmering basket with aid of spatula, transfer cooked rice into a serving dish and discard spices before serving.

KAM HEONG PRAWNS #TOKITSquad Ingredients • 40 g cooking oil • 250 g large prawns, unpeeled, deveined (see tip) • 1 garlic clove • 30 g shallots • 15 g fresh ginger, cut in slices • 1 bird's eye chilli • 10 g dried shrimp, soaked to soften • 1 stalk fresh lemongrass, white part only, bruised (optional) • 1 tbsp curry powder • 1 stalk curry leaves • 1 tbsp light soy sauce • 1 tsp sugar Preparation 1. Place 10 g cooking oil in mixing bowl, heat 3 min/120°C/speed 1. 2. Add prawns, making sure that they are evenly distributed in mixing bowl, place simmering basket on top of mixing bowl lid to prevent splattering and start frying 140 degree c. Transfer to a bowl and set aside. 3. Place garlic clove, shallots, ginger, bird’s eye chilli and dried shrimp in mixing bowl, chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula. 4. Add 30 g cooking oil, lemongrass, curry powder and curry leaves, sauté 6 min/120°C/speed 1. 5. Add reserved prawns, light soy sauce and sugar, stir fry 2 min/120°C/speed 1. Transfer to a serving dish, serve immediately.

AYAM SERAI ALA VIETNAM (VIETNAMESE LEMONGRASS CHICKEN) #TOKITSQUAD Ingredients • 300 g chicken thigh, cut in thin strips • ¾ tsp salt • 1 pinch ground black pepper • 20 g cooking oil • 2 garlic cloves, smashed • 1 stalk fresh lemongrass, cut in thin slices • 1 tsp water • 1 tsp fish sauce • 1 tsp light soy sauce • ¼ tsp dark soy sauce • 1 tsp sugar • 1 lime, juice only • 1 bird's eye chilli, cut in thin slices (optional) Preparation 1. Place a bowl on mixing bowl lid, weigh in chicken. Add salt and ground black pepper. Mix and set aside for 15 minutes. Pat dry with paper kitchen towel. 2. Place cooking oil, garlic cloves and lemongrass in mixing bowl, heat 2 min 30 sec/120 degree c/speed 1. 3. Add marinated chicken strips, making sure that they are evenly distributed in mixing bowl, place simmering basket on top of mixing bowl lid to prevent splatters and start stir fry 120 degree c/speed 1. Transfer to a bowl and set aside. Clean mixing bowl. 4. Place water, fish sauce, light soy sauce, dark soy sauce and sugar in mixing bowl, heat 1 min/100 degree c/ speed 1. 5. Add reserved pork strips, drizzle with lime juice and bird’s eye chilli. Serve hot.

#TOKITSquad CINNAMON PECAN ROASTED BUTTERNUT SQUASH 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks 2 tablespoons olive oil 2 tablespoons maple syrup 2 tablespoons brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup pecan halves 2 sprigs rosemary Preheat oven . Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time. Serve immediately, garnished with rosemary, if desired.

@LimauNipisOfficial

2 жыл бұрын

Tq for participating 😁

👍👍

@LimauNipisOfficial

2 жыл бұрын

😁😁😁