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Stuffed Potatoes with Mince Meat
[Ingredients]
3
Potatoes (about 600 g)
150 g
Onion, minced
100 g
Ground pork
50 g
Green peas
1 tsp
Oil
[Method]
1. Wash potatoes and drain. Pierce the skin of each po-
tato with a fork or skewer to allow steam to escape.
2. Place potatoes on the turntable, microwave at HIGH
for 8 to 9 minutes, turn over after half the time. When
done, cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in casse-
role, stir well. Cover and microwave at HIGH for 2 to
3 minutes. Stir after half the time. Check the color
and doneness while cooking.
4. Stir in ground pork, green peas and salt, cover and
microwave at HIGH for 2 minutes. Stir after half the
cooking time.
5. Cut out the potatoes from the top, then hollow out
potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover open-
ings with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate and
microwave at HIGH for 2 minutes 30 seconds to 3
minutes. Serve hot.
Vegetable Platter
[Ingredients]
30 g Baby bamboo
shoots, canned
6
Cherry tomatoes
6
Champignon
mushrooms
6
Baby cornshoots,
canned
6
Straw mushrooms,
canned
230 g Green vegetable
14
Green asparagus,
cut in half
[Method]
1. Clean all the vegetables. Place in casserole with salt
and stock and microwave at HIGH for 1 minute 30
seconds to 2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch mix in microwave at HIGH
for 2 to 2 minutes 30 seconds until thicken. Pour over
vegetables, sprinkle cooked oil on top and serve.
Note: Types of vegetables can vary or adjust according
to personal taste.
8
[Seasonings]
1 tsp Salt
20 g
Butter
1
Carrot (sliced
for decoration)
3 slices Potato
1
/
can
Ginko nuts
2
1
1
/
tsp Salt
2
800 ml Vegetable stock
300 ml Stock mix with
1
1
/
tbsp
2
cornstarch
few
Cooked oil
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