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26
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19
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2 eggs size 1
2 tablespoons fresh shrimps cut crosswise
2 tablespoons chopped shallot
2 tablespoons straw mushrooms finely sliced
1 teaspoon finely chopped garlic
1/4 - 1/3 cup chicken stock
1 1/4 teaspoons fish sauce
1/8 teaspoon ground pepper
Plain Water for steaming
2 – 3 pieces of 1 cm. floral cut carrots
1 tablespoon finely chopped spring onion
Instruction
1. Beat eggs until fluffy. Add remaining ingredients and stir to combine.
2. Fill water to 4 – 5 marks in the pot. Place steam tray in the pot. Place egg bowl on the tray. Close the lid.
Press [Auto Recipe] button. Select 19. Cooking time is automatically set for 18 minutes.
Press [Cook] button. Cooking is completed when [Off/ Warm] button light is green.
3. Remove the custard and serve hot.
1 cup jasmine rice
1 cup fresh shrimps cut crosswise
1/4 cup dried scallop, soaked in hot water for
30 - 60 minutes and shredded
120 grams shimeji mushrooms
1 cube chicken stock
8 cups plain water
1 tablespoon mushroom sauce
1 tablespoon light soy sauce
1/2 teaspoon salt
1 teaspoon seasoning sauce
1/3 cup finely sliced ginger
Ground pepper
Chopped spring onion and coriander leaves
Instruction
1. Rinse rice well with water. Place in a colander to drain water.
2. Put all ingredients in the inner pot and stir to combind. Close the lid. Press [Auto Recipe] button. Select 20.
Press [Cook] button
Cooking is completed when [Off/Warm] button light is green.
Spoon rice in a serving bowl. Sprinkle with finely chopped spring onion ginger, pepper and coriander leaves.
Serve hot.
MENU
20
Remark
For 1.0 Litre model, Ingredients
must be reduced by half.
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