Gong Xi Fa Cai

Your Thermomix® eBook for Chinese New Year

 2023
The Year of the Rabbit
Plan your auspicious menu for the
Lunar New Year with these recipes;
each curated for the occasion with
symbolic lucky meanings, such as
seafood to represent prosperity, fish
for abundance, glutinous rice for
“getting higher every year” and many
more. With Thermomix®, you can
easily prepare a sumptuous reunion
dinner for your family!
Lotus Leaf Glutinous Rice
 Lotus Leaf Glutinous Rice

10 mins 1 Hr 35 Mins Easy 4 Portions

Ingredients
50 g fresh ginger 2100 g water
150 g chicken thigh, with 300 g glutinous rice,
soaked for 2 hours
skin,
¼ tsp salt
boneless, cut in cubes (2 cm) 1 tsp sugar
3 tbsp light soy sauce 1 pinch white pepper
1 tsp dark soy sauce powder
2 garlic cloves
¼ tsp sesame oil
30 g shallots
1 tsp Chinese rice wine 40 g cooking oil, plus
(Shaoxing Hua Tiao) extra for greasing
 Ingredients
10 g dried shrimp, rinsed 2 lotus leaves, soaked in
100 g Chinese sausages hot water to soften, stem
(approx 2 sausages), cut removed, cut in halves
in slices (0.2 cm) 2 salted egg yolks, cut in
15 g Chinese dried halves (optional)
mushrooms, soaked to
soften, cut in halves

Preparation
1. Place ginger in mixing bowl, chop 5 sec/speed 6.
Transfer to a small fine sieve and squeeze out juice
into a small bowl, reserving it. Clean mixing bowl.

2. Place a bowl onto mixing bowl lid, weigh in

chicken thigh. Add reserved ginger juice, 1 tbsp light
soy sauce, ½ tsp dark soy sauce, sesame oil and rice
wine, mix well to marinate and set aside for 30
minutes in a cool place or in refrigerator.
 Preparation
3. Place 1300 g water in mixing bowl, insert
simmering basket, add glutinous rice to it,
without measuring cup, cook 16 min/100°C/speed
3.5. Remove simmering basket with spatula.
Transfer cooked rice into a large bowl, mix
well with 2 tbsp light soy sauce, ½ tsp dark soy
sauce, salt, sugar and white pepper powder. Clean
mixing bowl.

4. Place garlic cloves and shallots in mixing bowl,

chop 5 sec/speed 6. Scrape down sides of mixing
bowl with spatula.

5. Add cooking oil and dried shrimp, sauté 6min /

120°C/speed x.
 Preparation
6. Add reserved marinated chicken and marinade,
60 g Chinese sausage slices and mushrooms, stir fry
5 min/120°C/speed x . Transfer into reserved
bowl with rice and mix well with spatula. Grease
lotus leaves with cooking oil and line with salted egg
yolk halve and 10 g Chinese sausage slices. Fold in
quarter portion of reserved rice mixture. Press
lightly until firm and wrap into a parcel. Repeat the
steps with remaining lotus leaves and ingredients
until finished. Place all wrapped lotus leaf rice in
Varoma dish.

7. Place 800 g water in mixing bowl, set Varoma into

position and steam 25 min/Varoma/speed 1. Serve
hot.

Tips:
• You can steam Chinese sausages to soften for easier slicing.
• There are two types of glutinous rice in the market. Local glutinous
rice requires longer cooking time. Siam glutinous rice is best for this
recipe as it is cooked faster with shorter soaking time.
Steamed Chicken with Green
Ginger sauce
 Steamed Chicken with Green
Ginger Sauce

5 Mins 45 Mins Easy 5 Portions

Ingredients
Green Ginger Sauce
70 g fresh ginger, smashed (see tips)
30 g spring onions, cut in pieces (4 cm)
60 g cooking oil
1 tsp chicken stock powder, homemade
or store-bought
1 pinch salt, adjust to taste
1 tsp sugar
 Ingredients
Steamed Chicken Toppings
1000 g chicken, (half 1 sprig spring onion,
chicken), with skin and bone thinly sliced, to garnish
½ tsp salt 1 fresh red chilli, thinly
1 tbsp Chinese rice wine sliced, to garnish
(Shaoxing Hua Tiao)
1 sprig spring onion
800 g water
Preparation

Steamed Chicken
1. Place a steaming tray (Ø 20 cm) onto mixing bowl
lid, weigh in chicken. Add salt and rice wine. Rub and
marinate chicken inside out. Bend and fold spring
onion and place under chicken. Arrange steaming
tray with chicken in Varoma dish.
 Preparation
2. Place water in mixing bowl, set Varoma into
position, steam 30 min/Varoma/speed 2. Prolong
cooking time if necessary. Remove Varoma
and discard spring onion, then set aside. Empty
mixing bowl.

Green Ginger Sauce

3. Place ginger, spring onions and cooking oil in
mixing bowl, chop 30sec/speed 6. Scrape down sides
of mixing bowl with spatula.

4. Add chicken stock powder, salt and sugar, stir fry

7 min/120°C/speed 2.

Tips:
• Check doneness of the meat after steaming. Meat should be tender
enough to be pierced through easily by a fork or chopsticks.
• Use Bentong ginger for more aromatic and spicy taste profile
 Preparation
Toppings
5. Transfer ginger sauce to a serving bowl.
Cut chicken into pieces (3 cm), arrange on a serving
plate. Garnish with spring onion slices and red chilli
slices. Serve warm with ginger sauce on the side.
Braised Sea Cucumber with
Roast Pork
 Braised Sea Cucumber with
Roast Pork

10 Mins 1 Hr 15 Mins Easy 5 Portions

Ingredients
10 g fresh ginger 350 g sea cucumber,
20 g garlic cloves presoaked, cut in
15 g cooking oil pieces (2-3 cm)
300 g roasted pork 10 g light soy sauce
(siew yoke), 10 g dark soy sauce
cut in cubes (1 cm) 1 tbsp oyster sauce
5 dried chillies, deseeded, 400 g water
soaked to soften (optional) 1 pinch white pepper
20 g sugar powder
 Preparation
1. Place ginger and garlic cloves in mixing bowl,
chop 5 sec/speed 5. Scrape down sides of mixing
bowl with spatula.

2. Add cooking oil, roasted pork cubes and dried

chillies, cook 4 min/Varoma/(/speed x.

3. Add sea cucumber, light soy sauce, dark soy sauce,

oyster sauce, water, sugar and white pepper powder,
cook 50 min/98°C/(/speed x .

4. Cook again 15 min/Varoma/(/speed x. Serve hot.

Tip:
Cooking time required for sea cucumber can vary depending on the
type used.
 Cantonese Steamed Fish

10 mins 40 mins Easy 4 Portions

Ingredients
770 g water 2 sprigs spring onions,

20 g sugar tied into knots,

4 sprigs coriander roots plus extra thinly sliced for

1 pomfret fish garnishing

(approx 600 g), descaled 10 g Chinese rice wine

and gutted, scored (Shaoxing Hua Tiao)

2 tbsp shallot oil, to garnish (optional)

10 g fresh ginger slices 1 fresh red chilli, deseeded,

2 sprigs coriander leaves, thinly sliced, to garnish

to garnish 70 g soy sauce

 Preparation
1. Place soy sauce, 70 g water, sugar and coriander
roots in mixing bowl, cook 8 min/110°C/(/speed 2.
Transfer to a bowl and set aside.

2. Arrange fish on a steaming tray (Ø 20 cm). Stuff fish

with spring onions and ginger slices. Drizzle with rice
wine. Insert steaming tray with fish in
Varoma dish.

3. Place 700 g water in mixing bowl,boil 8min / 100°C

/speed 1.
 Preparation

4. Set Varoma into position, steam 15 min/Varoma/

speed 1. Prolong cooking time if necessary.
Carefully open Varoma lid, discard steaming juice.
Drizzle reserved soy sauce over steamed fish.
Garnish with coriander leaves, spring onion slices,
shallot oil and chilli slices. Serve hot.

Tips:
• When selecting the tray to be used in the Varoma, choose
heat-resistant materials (eg. ceramic, metal or silicone);
ensure the size of tray is appropriate and the Varoma lid can be
closed completely; make sure some steaming holes (slots)
remain unobstructed.

• To check whether the fish is cooked, its eye should pop out. The
flesh should be tender enough to be pierced through easily with
a fork or chopsticks.
Braised Mushroom with Broccoli
and Beancurd Sheets
 Braised Mushroom with Broccoli
and Beancurd Sheets

10 mins 35 mins Easy 4 Portions

Ingredients
1700 g water, extra 2 tbsp water for
mixing in Step 5
3 tbsp vegetable oil
1 tsp salt
300 g broccoli, rinsed, cut in florets
2 garlic cloves
8 dried Chinese mushrooms, soaked to
soften, stems removed
100 g beancurd sheets, dried
 Ingredients
¼ tsp dark soy sauce ½ tsp white pepper
1½ tbsp light soy sauce powder
1 tbsp oyster sauce 1 tbsp cornflour (starch)
1½ tsp sugar 5 g wolfberries (goji)
½ tsp sesame oil (optional)

Preparation
1. Place 1500 g water, 1 tbsp oil and salt in mixing
bowl, boil 12 min/100°C/speed 1.

2. Add broccoli florets, blanch 30 sec/100°C/(

/speed 1. Transfer blanched broccoli to a bowl.
Discard blanching water.

3. Place garlic cloves in mixing bowl, chop 4 sec/

speed 5. Scrape down sides of mixing bowl with
spatula.
 Preparation
4. Add 2 tbsp oil and mushrooms, cook 7 min / 120°C /
(/speed 1.

5. Add 200 g water, beancurd sheets, dark soy sauce,

light soy sauce, oyster sauce, sugar, sesame oil and
white pepper, cook 5 min/120°C/(/speed x .
Meanwhile, mix cornstarch with 2 tbsp water in a bowl
and set aside.

6. Add reserved cornstarch mixture, cook 2

min/100°C/(/speed x . Transfer broccoli and
mushrooms to a large serving plate. Garnish with
wolfberries. Serve warm.
Mandarin Almond Cookies
 Mandarin Almond Cookies

10 mins 50 mins Easy 30 pieces

Ingredients
220 g unsalted butter, soften
120 g caster sugar
3 mandarin oranges, grated zest only
2 tsp orange flavour
1 egg
100 g ground almonds
200 g all purpose flour
100 g cornflour (starch)
60 g almonds, chopped, roasted
 Preparation
1. Insert butterfly whisk. Place butter, sugar and
mandarin zest in mixing bowl, beat 3 min/speed 4.

2. Add orange flavour and egg, mix 1 min/speed 4.

Remove butterfly whisk. Scrape down sides of
mixing bowl with spatula.

3. Add ground almonds, flour, cornflour and

chopped almonds, mix 40sec/speed 4. Transfer
dough to a pastry mat.

4. Divide dough evenly into 4 portions and roll each

into cylinder shape (Ø 3cm). Place cookie doughs in
freezer to chill for 30 minutes or until firm.
Meanwhile, preheat oven to 160°C and line a baking
tray with parchment paper and set aside.
 Preparation

5. Cut each chilled and firm dough into slices (8 mm

thickness) and arrange on prepared baking tray.
Bake for 15 minutes (160°C) or until light golden
brown. Carefully remove cookies from oven and
allow to cool on a wire rack.
Serve or store in an air-tight container for up to 2
weeks.
Steamed Seafood Tower
 Steamed Seafood Tower

5 mins 40 mins Easy 4 Portions

Ingredients
700 g crabs (approximately 1-2 pcs), cleaned

300 g prawns, deveined, with shell

300 g lala clams, cleaned

50 g fresh ginger, thinly sliced

1 tsp salt, adjust to taste

30 g Chinese rice wine

(Shaoxing Hua Tiao) (optional) TIP:

Seafood variation can be
1500 g water adjusted according to

personal preference.
100 g dried anchovies
For example, replace clams

with fish or squids.

 Ingredients
1 tsp sugar, adjust to taste 15 g wolfberries (goji),
½ tsp white pepper powder soaked, to garnish
300 g spinach, leaves only (optional)
1 sprig spring onion, sliced,
to garnish
Preparation
1. Place a large bowl on mixing bowl lid, weigh in crabs,
prawns, lala clams, 25 g ginger slices and rice wine.
Add ½ tsp salt to the bowl, mix well and set aside.

2. Place water in mixing bowl, insert simmering basket,

add dried anchovies, 25 g ginger slices, ½ tsp salt,
sugar and white pepper powder to it, cook 15
min/100°C/speed 1.

3. Arrange seasoned crabs and prawns in Varoma dish.

Arrange seasoned lala clams in Varoma tray. Set
Varoma into position, steam 17 min/Varoma /speed 1.
 Preparation
4. Carefully remove Varoma and set aside, remove
simmering basket with spatula and discard dried
anchovies. Add spinach into mixing bowl, cook 2
min/100°C/(/speed 1.5.

5. To serve, arrange seafoods onto a plate, garnish with

spring onion slices. Transfer spinach soup into a bowl,
garnish with wolfberries. Serve immediately.
Lotus Seed with Lily Bulb
Dessert Soup
 Lotus Seeds with Lily Bulb
Dessert Soup

10 mins 1 Hr 30 mins Easy 4 Portions

Ingredients
20 g red dates, seedless
10 g wolfberries (goji)
2 honey dates
100 g dried lotus seeds, deveined, halved
1700 g water
80-100 g lump sugar, adjust to taste
50 g fresh lily bulbs, peeled into petals
 Preparation
1. Insert simmering basket, weigh in red dates,
wolfberries and lotus seeds. Add honey dates to it.
Remove simmering basket with spatula and wash
under running tap water to clean and drain. Set aside.

2. Place water and lump sugar in mixing bowl, insert

simmering basket with red dates, wolfberries, lotus
seeds and honey dates, cook 1 h/98°C/speed 2.

3. Carefully add lily bulbs to simmering basket, cook

again 20min/98°C/speed 2. Transfer to serving bowls,
serve hot or chilled.
 Rabbit Shaped
Pineapple Tarts
 Rabbit Shaped
Pineapple Tarts

20 mins 1 Hr 50 mins Advanced 35 pieces

Ingredients
Dough
80 g caster sugar
160 g unsalted butter, cold, cut in cubes (1 cm)
30g beaten egg (approx. half egg)
300 g low protein flour (cake flour)
½ tsp salt
½ tsp baking powder
9-10 drops food colouring (pink, red, orange)
10 g water, for sticking dough
½ tsp edible pink dust
 Ingredients

Pineapple jam
1500 g fresh pineapples (Josaphine and Morris),
peeled, eyes and core removed, cut in cubes (3 cm)
100 g caster sugar
1 cinnamon stick
3 cloves
Preparation
Pineapple jam
1. Place pineapple cubes in mixing bowl, chop 5
sec/speed 5. Scrape down sides of mixing bowl
with spatula.

2. Add sugar, cinnamon stick and cloves, cook 40

min/120°C/speed 1. Then cook 5 min/Varoma/
speed 1, prolong cooking time if necessary, until
desired texture achieved. Transfer to a bowl and
let cool completely. Clean and dry mixing bowl.
 Preparation
Dough
1. Place sugar in mixing bowl, pulverize Turbo/2 sec

2. Add butter, mix 2 min/speed 3. Scrape down sides

of mixing bowl with spatula.

3. Add egg, mix 30 sec/speed 3. Add flour, salt and

baking powder, mix 15 sec/speed 3. Transfer to a

silicon mat. Lightly knead the dough. Set aside to let

dough rest for 15 minutes.

 Preparation
4. Reserve approximately 2 tbsp of dough to make the

bunnies ears and limbs. Mix 1 tsp dough with 1 drop of

pink food colouring, 1 tsp dough with 1 drop of red food

colouring and 1 tsp dough with 1 drop of orange food

colouring. Divide remaining dough into 30 - 35 pieces

(approx. 20 g each). Roll dough into balls.

5. Divide reserved pineapple jam into 30 - 35 pieces.

Lightly flatten dough ball and fill center with reserved

pineapple jam. Wrap into egg shape. Shape the reserved

dough into tiny balls for ears and limbs. Shape the pink

dough into tiny blossoms, the red dough into angpows

and the orange dough into mini mandarins. Use water

to stick the ears, limbs and decorations.

 Preparation
6. Line baking tray with parchment paper. Preheat

oven to 170°C. Arrange rabbit-shaped dough on

baking tray. Repeat steps for remaining dough and

pineapple jam pieces until finished. Bake on middle

rack for 15-18 minutes (170°C) until fully cooked or

golden on the edge.

7. Transfer to a cooling rack and let cool completely.

Using an edible food pen, draw face features and

lightly brush edible pink dust on the cheeks on each

tart before serving.

Recipe contributed
by Mimi Liew