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Articles — preservative free recipes

Chinese Restaurant Style Sweet Corn Chicken Soup

Posted by Divine Chef on

This is the ultimate comfort food for Sherine when her braces are tightened. Every month, the braces are tightened and it will hurt for the next 3 days. Because of the pain, she will not be able to eat any food that is too hard. It's time for her favourite Chinese restaurant style sweet corn chicken soup again. The soup is amazingly easy to make and very tasty. Ingredients Quarter a large yellow or white onion 100g Chicken Breast (roughly chopped into 2 large pieces) 1.5 TBSP of Thermomix made chicken stock powder (adjust according to how salty your stock powder...

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Thermomix TM5 is launching soon in Singapore !

Posted by Divine Chef on

Be the first to watch the new Thermomix TM5 - Book a demo  If you are already a Thermomix owner, prebook your new Thermomix TM5.  Shipping in June, units will be limited initially. Prebook your Thermomix TM5 Thermomix TM5 from Vorwerk is a unique all-in-one kitchen appliance that will enhance the way you cook - making healthy eating more possible than ever - by helping to unlock your full culinary potential while saving you money, time and effort. Its compact design takes up only slightly more surface area on the worktop than an A4-sized sheet of paper, yet packs enormous...

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How to cook Mee Siam from scratch

Posted by Divine Chef on

Another bottom-up request I had to entertain. But this is quite a challenge for me as I hardly ever eat Mee Siam (I think I've tasted maybe at most 3x in my life - I don't remember eating Mee Siam completely as a meal ever....)  Shoot... how does a good Mee Siam taste like ?  I did a quick poll with my friends on Whatsapp - I had answers like spicy and sour; salty, spicy & sour lemony; and one replied "..a perfect blend of sourness, saltiness, and spiciness.." Dah ? Anyhow, I did not want to cheat by using...

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How to make moist and not too sweet banana cake

Posted by Divine Chef on

I have always love banana cakes but cannot help but feel guilty when eating store bought ones which can be very oily and overly sweet. From a non-baker (someone who cannot bake) to one that almost bakes daily, I think it's time to challenge myself again. The kids are getting sick of my many variations of butter, sponge and cheese cakes.  Surprisingly simple, it took me less than half an hour to get the cake into the oven. Ingredients 3 ripe bananas, peeled 80 g raw brown sugar (the original recipe called for 150g caster sugar) 150 g butter, room temperature 2 large...

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How to make your own pesto sauce from scratch

Posted by Divine Chef on

This recipe made my entire pot of basil "botak" (bald in Malay). Ingredients 40g parmesan cheese (grated) 5 cloves garlic (minced) 160g pine nuts (grounded) 250g basil leaves 1/2 bunch spinach leaves 120g olive oil Directions Blend all the ingredients above except the olive oil until smooth When the mixture is smooth, continue to blend and drizzle in the olive oil slowly until well combined You can serve the pesto tossed with pasta, remember to add salt and pepper for taste For a new fusion twist - try tossing into bee hoon and saute your prawns (see picture) 

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