Use as a basic spice paste for Balinese Pelalah Shredded Chicken, Menadonese Rica-Rica Chicken or Balado Eggplant.

Use as a spice paste for Sous-vide duck breast with green chilli.

If vegetables are very fresh (and therefore have a high water content), cook for 30 minutes in step 3.

A very popular recipe, this paste can be used to make a quick curry with the meat of your choice. It is a must-have ingredient to keep in your kitchen and this recipe makes plenty - will store for up to a month in the fridge, or frozen in small batches for up to three months.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

The cling wrap can be lightly oiled to prevent it from sticking to the rising dough.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

Use as a spice paste for Soto Betawi (Beef Coconut Soup).

For a smoother consistency, Blend  30 sec/speed 8 before serving.

For a fluffier texture, steam the bulgur wheat in the Varoma after cooking. Transfer the cooked bulgur to Varoma dish, place 250 g water in mixing bowl, place covered Varoma into position then cook 10 min/Varoma/speed 1 .

Use cooled stock within 1-2 days of preparation or freeze leftover stock to use in future recipes.

Sautéing vegetables at high temperatures enriches the flavour and caramelises the natural sugars. These sugars leave some residue in the base of the mixing bowl, the same as when using a frying pan. These rich residues can be deglazed with liquid and will cook into the dish, enhancing the flavour. If using the browned ingredients straight away, without further cooking, simply run Pre-clean mode after emptying mixing bowl to make cleaning fast and effortless.

Serve eggplant as a side dish, toss through pasta, add to a hearty salad or stew.

To make your own Worcestershire sauce, refer to the recipe on Cookidoo®.

The cubes can be defrosted, one at a time and used as needed. For instant use, add to boiling liquid.

Bring a large pot of water to boil. Add ramen noodles and immediately reduce stove temperature to avoid overboiling while keeping the water boiling then cook for 5 minutes. Drain noodles using Varoma dish. Rinse under cool water.

The shelf life of the spice mix is 4 months stored in an airtight jar.

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

The cubes can be defrosted, one at a time and used as needed. For instant use, add to boiling liquid.

Sautéing vegetables at high temperature enriches flavor and caramelizes natural sugars. These sugars leave some residue in the base of the mixing bowl, the same as when using a frying pan. These rich residues can be deglazed with liquid and will cook into the dish, to enhance the flavor. If using the browned ingredients, without further cooking, simply run Pre-clean mode after emptying mixing bowl, to make cleaning fast and effortless.

Serve in a hot tomato sauce or a curry sauce, or enjoy as a side dish, seasoned with salt and drizzled with olive oil. It's also good drizzled with tahini sauce.

You can buy fish bones from your local fishmonger. You can also use fish heads; it will give the stock a darker colour.