LG MH653 SERIES Owner's Manual page 18

18 HOW TO USE
Code Menu
Dal Tadka
2 -4
Fish ball
2 -5
and Thai
Herbs Spicy
Soup
2 -6 Stewed
Pork belly
Weight Initial
Limit Temperature
0.2 -0.4 kg Room
1.0 kg
Room
1.2 kg Refrigerated
Instructions
Dal
(soaked for
0.2 kg
2 hours)
400 ml
Water
Oil 2 Tablespoons 2 ½ Tablespoons 3 Tablespoons
Salt
Spices
Cumin seed / Chili powder
Turmeric powder / Curry leaves
1. Combine all ingredients in a microwave-safe bowl
and add spices to your preference.
2. Place food in the oven. Choose menu and weight,
press start. Stir at least twice during cooking.
Ingredients
200 g featherback fish, minced
2 tablespoons curry paste
4 Thai eggplant, quarter
1 each red and yellow chili spur pepper, sliced
2 bunches fresh pepper corn
¼ cup krachai, thin sliced
5 kaffir lime leaves, teared
¼ cup holy basil
2 teaspoons fish sauce
1 teaspoon coconut sugar
3 cups water
1. Squeeze the featherback fish with a touch of salt and
water, until it becomes sticky. Set aside.
2. In a large microwave-safe bowl, put the fish ball and
all ingredients.
3. Place food in the oven. Choose the menu, press start.
Ingredients
300 g pork belly(less fat)
4 star anises
3 cinnamon sticks, cut 1 inch
5 garlic cloves, crushed
2 teaspoons pepper corn
2 coriander roots, crushed
4 cups pork stock
2 tablespoons coconut sugar
2 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons seasoning sauce
Cheesecloth for wrap the spices
1. Clean pork belly, cut into the pieces about 3 cm pieces.
2. In a large microwave-safe bowl, put the pork belly and
all ingredients.
3. Place food in the oven. Choose the menu, press start.
0.3 kg 0.4 kg
600 ml 800 ml
To taste
Utensil
Microwave-
safe bowl
Microwave-
safe bowl
Microwave-
safe bowl