LG MC7889DR Owner's Manual page 26

Category
Food
Prawn Stuff
tc-10
with Shrimp
Curry Paste
Thai
tc-11 Squids Stuffed
Auto
with Spicy Rice
Menu
tc-12
Roasted Chicken
with Black Pepper
Weight
Utensil
Limit
6 river
Heat-proof dish
prawns On the High rack
Heat-proof dish
4 squids
On the High rack
Low rack
1.0 kg
On the metal tray
Instructions
1.Clean prawns, prepare for stuffing by cut along shell lengthwise and
clean devein. Set aside.
2.Mix ½ cup coconut milk with curry paste until dissolve. Add minced
shrimp, stir until fluffy. Season with fish sauce and sugar, stir well until
sugar dissolve.
3.Arrange marinated beef on griddle, add basil in the middle of prawn
and fill curry topping on top. Put in the microwave oven and choose
grill function, heat until well done and fragrance.
4.Meanwhile make topping by mix coconut milk for topping with rice flour,
stir well. Heat in the microwave oven until boil, stir frequently and be
careful lump. Heat until thicker.
5.When prawns ready, drop coconut topping on prawns and decorate
with red chili spur pepper.
1.Clean squids pull off and discard the mottled skin, drain.
2.Add oil and garlic in the strong glass blow, heat in microwave until boil
and fragrance. Add carrot and cook until well done. Add cooked rice
and season with salt, pepper. Add spinach, chili, stir well and heat until
hot. Leave outside.
3.Stuff spicy rice in squids but not too full. Slice flesh to 3-4 stripes but
not to cut off. Arrange on griddle, put in the microwave oven and choose
grill function. Cook until well done.
4.Transfer to a serving dish with salad.
1.Clean chicken and drain.
2.Pound 1 tablespoon of black pepper with coriander root and garlic
until fine. Stuff in chicken, set aside.
3.Mix remain pepper with seasoning sauce, oyster sauce, sugar, dark
soy sauce and salt. Stir until dissolve and spread on chicken, marinate
for 20 minutes.
4.Arrange on griddle, put in the microwave oven and choose grill function.
Cook until turn to golden brown and well done. Transfer to serving dish
with Thai sweet chili sauce for dipping.
26