LG MS253 Series Owner's Manual page 16

16
HOW TO USE
Code Menu
2 4 -
Dum Aloo 0.1 - 0.3 kg
2 5 - Fish ball and
Thai Herbs
Spicy Soup
Weight
Initial
Limit
Temperature
Room
1.0 kg
Room
Instructions
Ingredients
0.1 kg
Aloo(small & pricked)
100 g
2 tbsps
Oil
Cumin, pepper, cloves
Onion paste 1 tbsp
Ginger garlic paste 1 tsp
Tomato puree 1 tbsp
Curd
½ cup
Turmeric powder,
red chili powder, salt,
Coriander leaves
1. In a microwave-safe bowl, put small pricked potatoes
with oil(½ the amount mentioned per weight) and cover.
2. Choose the menu and weight, press START.
3. When BEEP, add oil(remaining half amount) cumin,
pepper, cloves, onion paste, ginger garlic paste,
tomato puree. And then press START to continue cooking.
4. When BEEP, add a curd, turmeric powder, red chili
powder, salt and coriander leaves. And then press
start to continue cooking.
5. After cooking, stand for 3 minutes.
Garnish with coriander leaves.
Ingredients
200 g featherback fish, minced
2 tablespoons curry paste
4 Thai eggplants, 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.
0.2 kg 0.3 kg
200 g 300 g
3 tbsps 3 tbsps
1 ½ tbsps 1 ½ tbsps
1 ½ tsps 1 ½ tsps
2 tbsps 3 tbsps
1 cup 1 cup
To taste
To garnish
Utensil
Micreowave-
safe bowl
Micreowave-
safe bowl