1 cup jasmine rice
1 cup brown rice
3 tablespoons shrimp paste
1 tablespoon vegetable oil
10 Shrimps, deveined
1 tablespoon fish sauce
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons carrot, fine diced
1/2 cup shimeji mushroom, cut
3 tablespoons lemongrass, finely sliced
3 tablespoons fingerroot (Krachai),
finely sliced
2 tablespoons Fresh green peppercorn
1/2 cup roasted, or fried cashew nuts
1 tablespoons kaffir leaves, finely sliced
1 cup raw mango, finely sliced
A bunch coriander
Bird’s eye chilies, finely chopped
Water
Instruction:
1. Combine two rice and rinse well. Place in a colander to drain.
2. Put shrimp paste and oil in the pot. Press "Cook" button and cook for 7-8 minutes.
Add shrimps and stir until cooked. Remove shrimps from the pot and set aside.
3. Put rice in the pot and close the lid. When rice is hot, open the lid and stir for 5-8
Mixed Rice with Shrimp Paste
minutes until rice turn transparent.
4. Add water to second mark of the pot (brown rice). Season to taste with fish sauce, salt, and sugar.
Add carrots, mushroom, and stir. Close the lid. Press Menu and select "Mixed/Sticky".
Press "Cook" button. When rice is cooked, "Off/Warm" button light is on. Open the lid and add lemongrass, fingerroot,
peppercorn, kaffir leaves, cashew nuts, and cooked shrimps. Stir to combine. Transfer to serving plate and decorate with coriander
served with sliced mango and chopped chilies.
Cooking book
Instruction:
1. Marinate the chicken wings with 1 tablespoon light soy sauce, oyster sauce
and ground pepper for 10 minutes.
2. Put plain water into the inner pot. Close the lid. Press "Rapid eco".
Open the lid when the water start to boil or after 10-15 minutes
3. Add chicken wings and the rest of the seasonings and stir. Close the lid.
Press "Slow Cook". Select "High". Set the timer for 1 hour. Press "Cook".
Open the lid and add onions, tomatoes and orinji mushrooms. Close
the lid to warm about 30 minutes and press "Off".
Serve the chicken soup with Chinese celery leaves on top. Serve hot.
500 grams chicken wings
5 cups plain water
150 orinji mushrooms
6 small onions, halved
150 grams tomatoes
1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons seasoning sauce
1/4 teaspoon salt
1/4 - 1/2 teaspoon ground pepper
2-3 Chinese celery leaves
Braised Chicken with Onion
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Cooking book
Steamed Snow Fish
2 snow fish fillets 100 grams each
1 tablespoon light soy sauce
1 teaspoon sesame oil
2 teaspoons cooking oil
3 tablespoons ginger, finely sliced
1/4 cup shimeji mushroom
1 spring onion, finely chopped
1/2 red chili, finely sliced lengthwise
Plain water
Instruction:
1. Put water into the inner pot. Place the Steam tray in the pot.
2. Place the fish on a plate. Season with light soy sauce, sesame oil,
cooking oil, sprinkle with sliced ginger and shimeji mushroom.
Place the fish plate in the Steam tray. Close the lid. Press "Menu".
Select "Steam" Set the timer for 20 minutes. Press "Cook".
Lift the fish plate from the steam basket. Sprinkle with chopped
spring onion and red chili. Serve hot.
1 cup jasmine rice
3-3 1/2 cups vegetables stock
400 grams minced chicken
1 egg white
2 tablespoons coriander roots, grounded
2 tablespoons garlic, finely chopped
2 teaspoons ground pepper
1 teaspoon salt
1/4 cup light soy sauce for pork marinating
2 1/2 tablespoons light soy sauce
for the congee
1/2 cup each of carrots, pumpkins
and white radish, diced
1/2 cup broccoli, cut into pieces
1 cup shimeji mushrooms
1/3 cup ginger, finely sliced
2 spring onions, chopped
Water
Poached eggs, cooked as preferred
Congee and 5 Vegetables
Press "Rapid eco". About 5-10 minutes.
5. Mix minced chicken with coriander root, garlic, light soy sauce and egg white. Beat the mixture to create stickiness. Spoon the
chicken into small ball and put into the pot.
6. Season the congee with salt, light soy sauce and stir. Close the lid for 10 minutes or until the chicken is cooked.
7. Spoon the congee into the serving bowls and sprinkle with sliced ginger, chopped spring onion and top with poached egg. Serve hot.
1. Rinse the jasmine rice and drain in a colander.
2. Put the rice into the inner pot. Add water up to the level marked PORRIDGE. Spread the rice evenly.
3. Close the lid. Press Menu. Select "Porridge" and press "Cook". When the rice is cooked, the warm light will be on. Press "Off".
4. Open the lid and add the vegetable stock. Add carrots, pumpkins, white radishes, broccoli, shimeji mushrooms and close the lid.
Instruction:
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Butter Cake
(Serves 5-6)
Ingredients
Instant butter cake mix 300 grams
Eggs 4
Water 30 grams
Salted butter 180 grams
Whipped cream 500 grams
Fruits (e.g. peach, kiwi, sweetened red cherry)
or garnish
Instruction:
1. Beat butter until it rises. Add eggs then mix. Add butter cake mix and water
in alternate and continue to beat for 3 minutes. Pour the mixture into
the inner pot. Press the “Menu” button select “Bread/Cake” menu set timer
for 30-35 minutes and press " Cook". Once the cake is baked, the “Warm”
light will show. Press the “Off” button.
2. Remove the inner pot. Flip the cake onto a grill and leave to cool down.
3. Slice the cake into 3 layers. Coat the whipped cream on each layer of the cake and then around the cake. Decorate with fruits like peach, kiwi
and sweetened red cherry.
Cooking book
Remark :
Rolls must rise at least double its volume before put into the Rice Cooker.
Otherwise the bread get heavy and tough.
(Serves 5-6)
Bread Ingredients
Bread flour 175 grams
Cake flour 25 grams
Yeast 1 teaspoon
Dough enhancer 1/2 teaspoon
Milk powder 3/4 teaspoon
Caster sugar 2 teaspoons
Salt 1/2 teaspoon
Cold water 125 grams
Salted butter 25 grams
1/4 cup unsweetened condensed milk mixed
with 2 tablespoons water for spreading baked bread
Butter or shortening for spreading baked bread
Cerealbuns
Cereals
Sunflower seeds 2 1/2 tablespoons
Baked pumpkin
seeds 2 1/2 tablespoons
Baked melon
seeds 2 1/2 tablespoons
Roasted black
sesame seed 2 1/2 tablespoons
Roasted white
sesame seed 2 1/2 tablespoons
Instruction:
1. Sift the two flours, dough enhancer and milk powder in a bowl.
2.
Add yeast in the flour mixture and stir to combine and put in food processer.
3.
Add butter and continue kneading until smooth. Take out and shape into a ball. Leave to rest 15 minutes.
4. Roll the dough into 10 X 16 inches rectangle shape. Sprinkle the cereals all over the dough. Roll the dough into a log.
5. Arrange 8 rolls in 1.8-liter pot and 7 rolls in 1.0-liter pot. Cover the pot with plastic wrap and leave to rise until doubled. Brush the rolls with
condensed milk mixed with water.
6. Place the inner pot with raised rolls in the Rice Cooker, close the lid and Press "Menu" button to select "Bread/Cake" program. Set timer
50 minutes or until cooked and golden brown. Press "Cook" button.
7. Invert the buns from the pot and spread all over with butter. Leave to cool on a rack.
Slice the log into 7-8 pieces about 1 inch thick.
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Stewed Beef
(Serves 4-5) Ingredients:
500 grams beef chuck with
fat cut into 1 1/2 inch cube
1/3 cup onion, finely chopped
2 tablespoons salted butter
100 grams carrot, julienned into
1/2 to 1 inch
5 pearl onions
150 grams potato, cut into 1 inch cube
10 cherry tomatoes
3 tablespoons tomato paste
1 teaspoon Worchestershire sauce
6 tablespoons ketchup
1 1/2 teaspoons course salt
1/2 teaspoon ground pepper
3 – 4 bay leaves
1 1/2 cups stock or plain water
2 teaspoons all purpose flour
Instruction:
1. Put all ingredients in the inner pot. Stir to combine. Press “Slow Cook” set the timer for 90 minutes.
Press Cook button. Cooking is completed when Off/Warm button light is green. Serve hot in a serving bowl.
Cooking book
(Serves 4-5) Ingredients:
1 cup jasmine rice
1 1/2 cups chicken, cut into pieces
8 cups plain water
1 cup boiled peanuts
1/2 cup cooked spinach, chopped
2 tablespoons mushroom sauce
1 cube chicken stock
1/2 teaspoon coarse salt
1 tablespoon light soy sauce
1/2 teaspoon ground pepper
Healthy Rice Porridge
Instruction:
1. Rinse the rice well and drain in a colander.
Set aside.
2. Put all ingredients in the inner pot. Stir to
combine. Close the lid. Press menu select “Porridge”.
Press Cook button.
Cooking is completed when
Off/Warm button light is green. Serve hot in a serving bowl.
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