- TM 6
- TM 5
- TM 31
Ingredients
Mee Rebus
- 3 pieces yellow potato, peeled
- 400 g sweet potato, peeled
- 150 g red onion, halved
- 50 g dried shrimp, washed, drained
- 2 pieces Chillies, washed, seeds removed
- 1 cloves garlic, peeled
- 1 cans Big Red Tomato Soup, 420ml
- 30 g tamarind paste
- 50 g sugar
- 2 tsp salt
- 1 tablespoons Paprika powder
- 50 g Roasted Peanuts, skinned
- 1200 g water, for stock
- 6 pieces eggs, washed
- 150 g bean sprouts, washed, blanched in hot water
- 1 pieces chili, sliced for garnish
- 1 pieces tomato, sliced in wedge as garnish
- 1 bunches coriander, chopped as garnish
- 1 pieces lime / lemon, sliced in wedge as garnish
- 30 g tomato paste
- 50 g cooking oil
- 1000 g fresh yellow noodles
- 1 Tofu Puffs / Firm Tofu, washed / halved
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place 3 peeled waxy potatoes, 400g peeled sweet potatoes in simmer basket, add 800g water. Place Varoma on top and put eggs and tofu on top. Steamed 30min Varoma Speed 1. Set aside. Tip hot water out of the bowl.
Blend 150g red onions, 50g dried shrimp(washed), one garlic, 50g oil, 2 chilies, 10 seconds speed 8. Scrape down with spatula, then sauteed 5 minutes, Varoma, Speed 1.
Add sweet potatoes, can of Big Red Tomato Soup (420ml), 30g tomato paste, 30g tamarind paste, 50g sugar, 2 tsp salt, 1 heaped tblsp paprika powder (for colour), 50g roasted peanuts, blend 30 seconds, speed 8-10.
Add 1200g water (3 cans of water from big red Tomato), boil 20 minutes, 100 deg, speed 1. Season to taste.
Blanch Yellow Noodles, Bean Sprouts, Slice Potatoes and arrange in bowl.
Serve the soup on top of blanched yellow noodles and bean sprouts, boiled eggs, tofu, sliced potatoes, coriander, fresh tomatoes, wedge limes.
Tip
Add chili powder for extra heat.
If there isn't any dried shrimp, leave it out completely. You can try putting miso or preserved soy beans, but I've never tried.
Blanch Noodles until they are soft and separated from each other. and bean sprouts are blanched in boiling water for 10-15 seconds and immediately placed in cold water to keep it crunchy.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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