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steam Chef guide
Category
2. Prawns with Garlic and Butter
- Weight Limit : 0.2
0.4 kg
~
- Food Temp. : Refrigerated
- Utensil : Steam cover / Steam plate /
Steam water bowl
3. Squids with Spicy Curry Sauce
- Food Temp. : Refrigerated
- Utensil : Steam cover / Steam plate /
Steam water bowl
4. Minced Pork with Salted Egg
- Food Temp. : Refrigerated
- Utensil : Steam cover / Steam plate /
Steam water bowl
Instructions
Ingredients
3 river prawns \ 3 tablespoons garlic, rough chopped
2 teaspoons shallot, sliced \ 1/4 teaspoon pepper powder
4 teaspoons soy sauce \ 1 teaspoon sesame oil
1 tablespoon oyster sauce \ 1/2 teaspoon sugar
1 tablespoon salted butter \ 1/2 cup stock
1. Clean prawn, cut along shell lengthwise and clean devein, make two or
three incisions in the stomach sides of the shrimps.
2. Marinate the prawns with garlic, shallot, pepper powder, soy sauce,
sesame oil, oyster sauce, sugar, butter and stock.
2. Pour 300ml water into the steam water bowl.
3. Place the steam plate on the steam water bowl. Place the prepared
food on the steam plate in a single layer.
4. Cover with the steam cover.
5. Choose the menu and weight, press start.
Ingredients
3 squids, 5 inches length \ 1/2 cup pork, minced
1 tablespoon coriander root, garlic and pepper corn, pounded together
1 tablespoon soy sauce \ 1 tablespoon curry paste \ 2 teaspoons fish sauce
1 teaspoon sugar \ 1 red spur chili pepper, stripe sliced
2 tablespoons kaffir lime leaves, sliced \ 1 1/2 cups coconut milk
1. Clean squids pull off and discard the mottled skin, drain. Mix pork with
herbs pounded and soy sauce. Stuff in squid but not too full.
2. Pour 300ml water into the steam water bowl.
3. Place the steam plate on the steam water bowl.
Place the prepared food on the steam plate in a single layer.
4. Cover with the steam cover.
5. Choose the menu and press start.
6. After cooking, mix squids with coconut milk, curry paste, fish sauce and
sugar in a strong glass blow, heat in microwave oven until boil, add half
kaffir lime leaves and red spur chili pepper, stir well.
7. Pour curry on squids, garnish with the remain kaffir lime leaves and red
spur chili pepper.
Ingredients
2 salted eggs, only yolk \ 200 g pork, minced \ 2 coriander roots, chopped
3 garlic cloves \ 1/2 teaspoon pepper powder \ 1 tablespoon soy sauce
2 tablespoons spring onion \ 2 tablespoons carrot, chopped
6 red and green chilies
1. Pound coriander root, garlic and pepper until fine, mix with minced
pork, season with soy sauce, add spring onion, carrot and chilies. Mix
well, place to a cup for steam.
2. Use half salted egg yolk, place on pork, add some salted egg white.
3. Pour 300 ml water into the steam water bowl.
4. Place the steam plate on the steam water bowl. Place the prepared
food on the steam plate.
5. Cover with the steam cover.
6. Choose the menu and press start.
7. After cook, serving dish with hot cookedrice.
HOW TO USE
25
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