LG MC7889DR Owner's Manual page 24

Category
Food
Shrimp and
tc-4
Shitake on Rice
Chinese Style
tc-5 Pork Belly Stewed
with Five Chinese
Thai
Spices
Auto
Menu
tc-6
Pandanus Leaves
Flavor Jelly
Weight
Utensil
Limit
Microwave-safe
0.4 kg
bowl (2.5L)
Microwave-safe
1.2 kg
bowl (2.5L)
Microwave-safe
0.5 kg
bowl
Instructions
1.Peel and devein shrimp and marinate with soy sauce, Chinese cooking
wine, sesame oil and corn flour mix well, set aside.
2.Heat oil in the strong glass blow, add garlic then cook until an aroma
develops. Place marinated shrimp and Shitake stir well, cook again.
Add chicken stock bring to the boil, take out from oven.
3.Seasoning with oyster sauce, seasoning sauce, sugar, dark soy sauce
and dissolved corn flour mix well, cook again until boil and thicker,
set aside.
4.Arrange cooked rice to a serving dish, cover with shrimp and shitake,
decorate with coriander leaves and serve with chili spur pepper and
spring onion.
1.Clean pork belly, cut to the large pieces and place to mixing blow.
Half soy sauce, dark soy sauce, seasoning sauce marinate with pork
belly for 30 minutes.
2.Pour half pork stock in the strong glass blow, heat until boil. Add pork
belly cook until well done and tender. Take out from oven.
3.Fill the remain stock. Wrap star anise, cinnamon, pepper corn, coriander
root and garlic with cheesecloth, put in the blow and cook again until
smell nice.
4.Season with soy sauce, seasoning sauce, remain dark soy sauce and
sugar. Heat again until boil and pork belly cook through.
5.Transfer to a serving blow, garnish with coriander leaves and serve
with cooked rice.
1.Mix eggs, coconut sugar and pandanus leaves by hand, strain and
set aside.
2.Mix water with agar-agar powder, heat in the microwave oven for 2
minutes until boil. Take out side and stir then heat again until dissolve.
3.Add egg mixing with agar-agar, stir well. Heat again until well-done
about 3 minutes. Stir every 1 minute until mixing thicker, leave from oven.
4.Transfer to a mould, leave until firm.
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