LG MS259 Series Owner's Manual page 17

Menu
Code
Fish ball and
1.0 kg
5
Thai Herbs
Spicy Soup
6 Stewed Pork 1.2 kg
belly
Stir-fried
0.6 kg
7
Squid with
Curry
Powder
Weight
Initial
Limit
Temperature
Room
Room
Room
Instructions
Ingredients
200 g featherback fish, minced
2 tablespoons curry paste
4 Thai eggplants, quarter
1 each red and yellow chili spur pepper, sliced
2 bunches fresh pepper corn
¼ cup krachai, thin sliced
5 kaffir lime leaves, teared
¼ cup holy basil
2 teaspoons fish sauce
1 teaspoon coconut sugar
3 cups water
1. Squeeze the featherback fish with a touch of salt
and water, until it becomes sticky. Set aside.
2. In a large microwave-safe bowl, put the fish ball
and all ingredients.
3. Place food in the oven. Choose the menu,
press START.
Ingredients
300 g pork belly(less fat)
4 star anises
3 cinnamon sticks, cut 1 inch
5 garlics, crushed
2 teaspoons pepper corn
2 coriander roots, crushed
4 cups pork stock
2 tablespoons coconut sugar
2 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons seasoning sauce
Cheesecloth for wrap the spices
1.Clean pork belly, cut into the pieces about 3 cm pieces.
2. In a large microwave-safe bowl, put the pork belly
and all ingredients.
3. Place food in the oven. Choose the menu,
press START.
Ingredients
300 g squids
½ onion, sliced
2 red spur peppers, sliced
2 Chinese celeries, cut 2 inches
2 spring onions, cut 2 inches
2 tablespoons curry powder
1 egg
3 tablespoons unsweetened condensed milk
2 tablespoons oyster sauce
2 teaspoons sugar
2 tablespoons chili paste
2 tablespoons cooking oil
1. Remove the head, tentacles and ink-sac from the
squid. Pull off and discard the mottled skin.
Slice flesh to stripe and cut into cubes, drain.
2. Mix all the ingredients except vegetables and oil.
3. In a microwave-safe bowl, put the mixture,
vegetables, oil and squids.
4. Place food in the oven. Choose the menu,
press START. Stir at least twice during cooking.
17
HOW TO USE
Utensil
Micreowave-
safe bowl
Micreowave-
safe bowl
Micreowave-
safe dish