Sharp R-25C1 Operation Manual And Recipes page 23

Cold Chicken with Chili
[Ingredients]
1 / cups Jellyfish
3
5
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
Meatballs with Long Mustard Sauce
[Ingredients]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g Long mustard
1 tbsp Oil
800 ml Water
2 tsp Bicarbonate of
soda
[Seasonings]
/ tsp Salt
1
2
/ tsp Monosodium glutamate
1
4
1 / tsp Light soy sauce
2
/ tsp Sesame oil
1
2
1 tsp Cornflour
dash Pepper
Stuffed Clams
[Ingredients]
8 Clams
40 g Pork, ground
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
/ Egg, beaten
1
2
1 1 / tbsp Cornflour
2
/ tsp Ginger juice
1
4
/ tsp Salt
1
2
/ tsp Sugar
1
4
R-25C1(S)_EN [01 EN].indd 21
MEAT
[Sauce]
3 tbsp Green onion,
chopped
1 tsp Ginger,
grated
4 tbsp Soy sauce
1 / tsp Sugar
2
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame
paste
[Sauce]
300 ml Stock
/ tsp Salt
1
2
1 / tsp Monosodium
2
glutamate
1 / tsp Sugar
2
1 tsp Light soy
sauce
/ tsp Sesame oil
1
2
1 tbsp Cornflour
dash Pepper
SEAFOOD
E – 21
[Method]
1. Soak jellyfish in lukewarm water overnight or for
2 to 3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water,
soak for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken
leg with toothpick, and put them in casserole
with skin facing down. Add green onion, ginger
and wine, cover and microwave at HIGH for
2 minites 30 seconds, let cool and then slice.
5. Place ingredients from 2,3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before
serving.
7. Garnish with tomato and parsley.
[Method]
1. Mix minced pork with all seasonings. Make into
balls and cover, microwave at HIGH for 1 minute
30 seconds.
2. Cut away long mustard leaves and cut into
decorative pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate
of soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 4 to 5 minutes at HIGH. Stir after half
the time.
5. Mix together sauce ingredients and cover,
microwave at HIGH for 2 minutes.
6. Pour sauce over cooked ingredients and serve.
[Method]
1. Soak clams in salt water to remove sand. Clean
clams thoroughly by rubbing shells against each
other.
2. Place clams in casserole, add 70 ml water, cover
and microwave at HIGH for around 3 minites (or
until shells open).
3. Mix all other ingredients together and divide into
8 portions.
4. Stuff each portion into each empty half-shell of
clam.
5. Arrange all 16 half-shells on a platter, add 50 ml
water and cover, microwave at HIGH for around
3 to 3 minutes 30 seconds. Serve hot.
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