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Auto Menu
Operation
Cooking
Auto
tc-4
Shrimps with
Menu
sauce over rice
4
times
Auto
tc-5
Curry with
Menu
featherback
5
fish balls
times
Weight Limit
Utensil
Ingredients
0.40 kg
Fire-Resistant
Jasmine rice
Glass Bowl
(2.5L)
Tiger shrimps
Light soy sauce
Dark soy sauce
Oyster sauce
Sesame oil
Cornstarch for marinating
shrimp
Cornstarch, dissolved
Chinese cooking wine
Cooking:
1. Clean shrimps, peel, cut head and leave the tail, slice its back and remove the black line.
2. Combine all ingredients in a fire-resistant bowl and mix well.
3. Place in the oven.
4. Select menu and press Start.
5. After the cooking finished, remove from the oven, put over rice and serve.
Ingredients
Fire-Resistant
1 kg
Featherback meat, scraped
Glass Bowl
Red curry paste
(2.5L)
Thai eggplant, quartered
Chili, red and yellow, diagonal
sliced, each
Fresh peppercorn
Fingerroot, julienned
Cooking:
1. Pound featherback meat with salted water to make sticky and let stand.
2. Put water in a fire-resistant glass bowl, put featherback meatball and other ingredients in the bowl.
3. Place food in the oven.
4. Select menu and press Start.
5. After cooking finished, remove the food from the oven and serve.
3
cups
300
grams
1
tablespoon
1
teaspoon
1
tablespoon
1
teaspoon
2
tablespoons
3
tablespoons
1
tablespoon
Marinating with light soy sauce, Chinese cooking wine and sesame oil.
Put cornstarch, mix well and let stand.
200
2
4
1
2
1/4
Make featherback meat to be a meatball.
18
Instructions
Shiitake mushroom, soaked,
quartered
Chicken stock
Seasoning sauce
Sugar
Garlic, chopped
Chili, red, yellow, cut into
wedges
Coriander, leaves
Shallots
Dried peppercorn
grams
Coriander leaves, ripped
tablespoons
Holy basil
eggplants
Fish sauce
chili
Palm sugar
bunches
Water
cup
4 mushrooms
3 cups
1 tablespoon
1 teaspoon
2 tablespoon
2 chili
2 stalks
3 stalks
½ teaspoon
5
leaves
1/4 cup
2
teaspoons
1
teaspoon
3
cups
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