Ingredients
Chilli Jam
- 8 chillies, red fresh, stalks cut off
- 1 brown onion, peeled and quartered
- 3 cloves garlic, peeled
- 60 grams fish sauce
- 55 grams brown sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingredients into
"Closed lid" . Ensure m/c is in place. Process for 10 seconds, speed 5. 2. Scrape down sides of
"Closed lid" .3. Cook for 10 minutes, 100 degrees
"Gentle stir setting" . The mixture should thicken and brown. 4. Allow to cool.
5. Apply to fish, prawns, red meat, chicken or pork and marinade for 5-10minutes before grilling.
Method
Tip
1. can use long chillies for less spice, or birds eye chillies if you like the heat. Even a combination of the two.
2. Apply to meat/seafood before steaming.
3. Place in jar and save some for later.
Thermomix Model
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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!
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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