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Instruction
1. Combind two rice and rinse well, Place in a calander 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,
Removed 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 minutes util rice turn tranparent.
4. Add water to second mark at 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 [Brown rice]. Press [Cook] button.
When rice is cooked [Off/Warm] button light is on.
5. Open the lid and add lemongrass, fimgerroot, peppercorn, kaffir leaves, cashew nuts and cooked shirmps. Stir to combine.
Transfer to serving plate and decorate with coriander and chopped chilies.
Remarks : - Mid-year crop jasmine rice is recommended, as new crop will yield muddy rice when cooked.
- Use rice measuring cup of rice cooker.
Ingredients
Ingredients
Instruction
1. Immerse dried fish maw in plain water until is soft. Squeeze out the water.
2. Put water, soaked fish maw, bashed ginger, chinese whisky and shallot into the inner pot. Press the [Rapid eco] button
and let it cook for 10-15 minutes. Open the lid, remove the fish maw, clean and squeeze.
3. Put stock and chinese wolfberry seeds into the inner pot. Close the lid and press the [Rapid eco] button. Once the water
is boiled, add fish maw, bamboo shoots, mushriims and pig or duck blood cake. Season with sweet soy sauce, dark soy sauce,
light soy sauce, shitake mushroom sauce, oyster sauce, ground salt and crystalline sugar. Close the lid and continue to cook
for 5-10 minutes.
4. Add dissolved corn starch into the contents. Stir until the starch becomes clear. Press the [Off] button.
5. Add boiled, stranded chicken, crab meat and boiled quail eggs. Stir well.
6. Serve garnished with cariander and ground pepper, with pickled chili and chinese black vinegar on the side.
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