LG MC7889DR Owner's Manual page 23

Category Food
Stir-fried
Squid with
tc-1
Curry Powder
Spicy Seafood
tc-2
Soup with Herbs
Thai
Auto
Menu
Stir-fried Seabass
tc-3
with Onion
Weight
Utensil
Limit
Microwave-safe
0.6 kg
bowl (2.5L)
Microwave-safe
1.5 kg
bowl (2.5L)
Microwave-safe
0.3 kg
dish
Instructions
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 egg, milk, oyster sauce, sugar and chili paste together and then
put curry powder and leave.
3. Pour cooking oil into strong glass bowl, put in the microwave oven
until hot and then place the squid cook again until medium rare.
After that place egg mixed into the blow and stir well, cook again until
well done. Place the remain vegetables, stir and cook again. Then serve.
1.Clean mussel, peel and devein shrimp, remove the head, tentacles
and ink-sac from the squid. Pull off and discard the mottled skin and
slice to rings.
2.Place chicken stock to the large blow and move to the microwave oven,
bring to the boil. Place galangals, lemongrasses and kaffir lime leaves
then cook again until smell herbs aroma. Place seafood and cook until
well done.
3.Seasoning with fish sauce, lime juice, chili and holy basil. Bring to the
boil, serve.
1.Clean the seabass, cut to large pieces and toss with tempura flour.
Set aside
2.Place oil for deep-frying into the strong glass blow, heat in the
microwave oven. Then fry seabass in the oil blow, stir occasionally
until turn to golden brown, drain and set aside.
3.Place oil for stir-fry and garlic in another cooking blow. Cook in the
microwave oven until garlic turn to yellow then put onion, chili spur
pepper seasoning with oyster sauce, seasoning sauce and sugar.
Stir well pour chicken stock, bring to the boil.
4.Place spring onion and fried seabass toss well and cook until boil.
Then serve.
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