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30
Steamed Eggs with Shrimps
Ingredients [3-4 servings]
Rice
Plain water
Instruction
1. Break the eggs in a mixing bowl. Beat well. Add salt, light soy sauce and sliced shrimps. Mix well.
2. Gradually pour chicken stock into the mixture while beating. Pour mixture into a serving bowls or
the Double cook basket cover with aluminum foil.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and egg bowls on top.
Close the lid. Press [Menu] to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the eggs tray out.
5. Garnish steamed eggs with boiled shrimps, mushroom, spring onion and coriander leaves.
Ingredients [3-4 servings]
350 grams snakehead fish, cut crosswise
4 medium size shallots, sliced
2 tablespoons garlic, chopped
2 bird chili, crushed
2 tablespoons ginger, sliced
4 tablespoons honey
1 tablespoon fish sauce
1/2 teaspoon coarse salt
1 teaspoon sweet soy sauce
1/2 teaspoon black pepper, grounded
2 tablespoon vegetable oil
1 spring onion, cut into 1” long
1 bunch coriander leaves
Instruction
1. Rinse and clean the fish well. Let it dry.
2. Mix vegetable oil with honey, fish sauce, salt, sweet soy sauce and pepper. Mix well.
3. Add garlic, Shallots, bird chili, spring onion, ginger and snakehead fish and stir it well.
Transfer mixture to the Double cook basket.
4. Put rice* in the pot, add water up to the marked level. Place steam basket and fish tray on top.
Close the lid. Press [Menu] to select the type of rice.
5. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the fish tray out.
6. Arrange the fish in a serving plate and garnish with coriander leaves. Serve while hot.
1.0L 1.8L
2
3
2
1/2
1
1/4
2
3
2
2
3
3
3/4
1 1/2
1/4
2
3
2
tablespoons fresh shrimps, sliced
boiled fresh shrimps for topping
eggs
cup chicken stock
teaspoons light soy sauce
teaspoon coarse salt
tablespoons spring onion, sliced
bunches coriander leaves
shitake mushroom, blanched for topping
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