Philips HR7640/80 Recipes & Directions For Use page 22

ENGLISH
22
Sauteed turnip & celery with dace
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- 300g dace
- 150g turnip, peeled
- 50g Chinese celery, sectioned into lengths of
5 cm
- 2 cloves garlic
- 1/2 inch ginger
- 5g coriander
- 2 small pieces dried tangerine peel
For seasoning:
- 1/2 cup stock
- 1 tsp salt
- 3/4 tsp sugar
- 2 tsp cornflour
- 1/2 egg white, beaten
Soak dried tangerine peel until soft, scrap its
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segment and shred it.
Put the Chinese shredding insert in insert holder
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and shred the turnip at speed 1. Take out the
shredded turnip.
Remove insert and insert holder and place the
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blade onto the tool holder. Put the dace along
with 1/4 tsp salt, 1/4 tsp sugar, 2 tsp cornflour,
coriander, garlic, ginger, grated tangerine peel and
2 tsp water in the bowl and mince into a sticky
paste at speed 2. Remove the paste from the
bowl.
Heat some oil in a wok and then put in the dace
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mixture. Flatten it with the spatula and fry both
sides until done. Then cut the dace patties into
slices and keep for later use.
Heat some oil and sauté; the celery. Pour in stock
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and shredded turnip and cook for a while. Put in
sliced dace patties and seasoning, thicken with
some cornflour dissolved in water and serve.
Glutinous rice dumplings
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- 300g glutinous rice flour
- 270ml warm water
- 200g red bean paste
- 1 cup desiccated coconut
Put glutinous rice flour and water in the bowl and
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knead to a soft dough with the kneading hook at
speed 1.
Divide the dough into 20 equal portions.
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Lightly knead red bean paste and divide into small
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lumps.
Shape the dough portions into round patties, press
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slightly, put red bean paste on the patties, seal
and shape into a ball.
Cook dumplings in a large pot of boiling water
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until they float to the surface.
Drain and coat with desiccated coconut. Serve
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hot.
Steamed turnip cake
j P
- 2.8kg white radish (turnip)
- 434g rice flour
- 5 sticks Chinese sausages, diced
- 1 stick preserved pork, diced
- 36g dried shrimp
- 10 - 15 Chinese mushrooms