Panasonic NN-ST462M Operating Instructions Manual page 58

ingredients
50 0g ( 1 lb 2 oz) bra is in g s te a k,
2 large o nio ns , sl ic e d th i n ly
1 c love ga rl ic , c r us h e d
30 ml ( 2 tbsp) s ea s o n e d f l o u r
15 ml (1 tbsp) bro w n su g a r
300 ml (½ pt) ho t be e f st o c k
3 00 ml (½ p t) l ig h t a l e
15 ml (1 tbsp) w i n e v in e g a r
5 ml (1 t sp) mi xe d h e r bs
2 b a y l e a ve s
Di sh: larg e c as serol e wi t h l i d
ingredients
60ml (4 t bs p) light s o y sa u c e
4 5ml ( 3 t bs p) s pr in g o n io n ,
f i n e ly s li c e d
3 0ml ( 2 tbsp) s of t bro w n su g a r
15 ml (1 tbsp) rice vi n e g a r o r
10 ml (2 ts p) f re s h g in g e r,
f i ne ly g r a te d
4 50g ch i c k e n , c u b e d
Dis h : s mal l g l as s bo wl ,
ingredients
100 g ( 4 oz ) c re a me d c o c o n u t
90 ml ( 6 tbsp) c ru nc hy p e a n u t
4 5 ml (3 tbs p) l e mo n ju i c e
3 0 ml (2 t bs p) s o y s a u c e
large pinc h of c h il li p o w d e r
4 c hic ken bre a st f ille ts , s k in n e d
appro x 60 0g (1 lb 5 o z)
30 ml ( 2 t bsp) ve g e ta b le o i l
2 g arlic clo v e s , c r u sh e d
5 ml (1 ts p) groun d tu r me r ic
5 ml ( 1 t sp) f ive-s p ic e p o w d e r
5 ml ( 1 ts p) co ri a n de r se e d s
5 ml ( 1 t sp) c u min se e d s
Dis h: larg e j ug, b ow l , 4 - 8
woo den sk ew er s + l a rg e
s h a l l ow d i s h
IP4405_39Y61BP_01_120817.indd 58 IP4405_39Y61BP_01_120817.indd 58
Belgian Beef Casserole
SE RVE S 4
ombine a the cassero e ingredients in dish. over with id, p ace on
g ass turntab e and cook on
c u b e d
Simmer power for 0 mins or unti meat is tender, stir every 0 mins.
Remove bay eaves.
Teriyaki Chicken
SE RVE S 4
Mi marinade in a sma g ass bow , heat on
1 min, or unti sugar has disso ved. Pour over the chicken.
and marinade in the fridge for
turntab e and cook on ME UM power for
s h e r ry
p y rex d is h
Chicken Satay
S ERVE S 4
For the serving sauce
arge ug. Add the peanut butter, 15 m 1 tbsp of the emon uice, 15
m 1 tbsp of the soy sauce, the chi i powder and 00 m
bu tt e r
P ace on g ass turntab e and cook on
the sauce boi s and thickens, stirring fre uent y. Turn into a serving
bow . ut the chicken into sma chunks and p ace in a bow . Put the
remaining creamed coconut, emon uice and soy sauce into a b ender
or food processor. Add the remaining ingredients and b end unti
smooth. Pour over the chicken. over and marinate in the fridge for
hours or overnight. Thread the chicken onto wooden skewers.
P ace on a sha ow dish, cover with any remaining marinade and cook
covered on
fre uent y. Serve hot with the sauce for dipping.
G power for 10 mins. Stir then use
hours or overnight. P ace on g ass
rumb e 50g oz of creamed coconut into a
G power for 5
G power for 7 mins or unti cooked, turn and baste
52
G power for 0 secs
over
10 mins. Stirring ha fway.
pt water.
mins or unti
2012-8-17 13:38:25 2012-8-17 13:38:25