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THAI AUTO MENU GUIDE
Category
Function
tc-1
Stir-fried
Thai
Squid with
Auto Menu
Curry
Powder
tc-2
Spicy
Seafood
Soup with
Herbs
tc-3
Stir-fried
Seabass
with Onion
tc-4
Shrimp and
Shitake on
Rice Chinese
Style
Weight
Utensil
Limit
0.6kg
Turn food over
1. Remove the head, tentacles and ink-sac from the squid. Pull off and discard the mottled
Crispy tray
2. Mix egg, milk, oyster sauce, sugar and chili paste together and then put curry powder
3. Pour cooking oil into strong glass bowl, put in the microwave oven until hot and then
1.5kg
Microwave-safe
1. Clean mussel, peel and devein shrimp, remove the head, tentacles and ink-sac from the
bowl (2.5L)
2. Place chicken stock to the large blow and move to the microwave oven, bring to the boil.
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.
0.3kg
Turn food over
Crispy tray
2. Place oil for deep-frying into the strong glass blow, heat in the microwave oven. Then fry
3. Place oil for stir-fry and garlic in another cooking blow. Cook in the microwave oven until
4. Place spring onion and fried seabass toss well and cook until boil. Then serve.
0.4kg
Stir well
1. Peel and devein shrimp and marinate with soy sauce, Chinese cooking wine, sesame oil
Microwave-safe
bowl (2.5L)
2. Heat oil in the strong glass blow, add garlic then cook until an aroma develops. Place
3. Seasoning with oyster sauce, seasoning sauce, sugar, dark soy sauce and dissolved
4. Arrange cooked rice to a serving dish, cover with shrimp and shitake, decorate with
skin. Slice flesh to stripe and cut into cubes, drain.
and leave.
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.
squid. Pull off and discard the mottled skin and slice to rings.
Place galangals, lemongrasses and kaffir lime leaves then cook again until smell herbs
aroma. Place seafood and cook until well done.
seabass in the oil blow, stir occasionally until turn to golden brown, drain and set aside.
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.
and corn flour mix well, set aside.
marinated shrimp and Shitake stir well, cook again. Add chicken stock bring to the boil,
take out from oven.
corn flour mix well, cook again until boil and thicker, set aside.
coriander leaves and serve with chili spur pepper and spring onion.
16
Instructions
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