English
- En-17 -
Recipes
1. Using a deep microwave safe
casserole dish, fragrant garlic and
ginger with oil until aromatic on
power High for 3-5 minutes.
2. Stir in the chicken pieces together
with sauce A and cook on power
High for another 2-3 minutes.
3. Add ingredients B, cook covered
for 5-8 minutes, stir in C and D and
cook for another 2-4 minutes until
chicken and vegetables are tender.
Makes: 4-6 servings
1. Trim prawn whiskers and skewer
prawns from tail to head with
cocktail stick.
2. Arrange sliced tomato and prawns
in a circle on a dinner plate.
Combine ingredients A and pour
over prawns.
3. Cover with plastic wrap and cook
on power High for 3-5 minutes.
4. Serve hot.
Makes: 4-6 servings
1. Remove the tough skin and eyes
from cuttle-fish, cut into pieces.
2. Cut green onion into sections,
crush garlic.
3. Put 2 tbsp oil into heat-proof
glassware, add ginger slices and
crushed garlic. Cook on power
High for 3-4 minutes.
4. Stir in cuttle-fish, seasonings and
green onion.
5. Cook on power High for 6-7
minutes and serve immediately.
CHICKEN MUSHROOM STEW
STEAM PRAWNS
SAUTEED CUTTLE-FISH IN SOY SAUCE
500
g
chicken pieces
1 tbsp cooking oil
3 pips garlic (chopped)
1 cm ginger (chopped)
A: 3 tbsp oyster mushroomsauce
1 tbsp dark mushroomsauce
2 tsp oyster mushroom extract
B: 1 potato, cut into wedges
1 carrot, cut into wedges
C:
3
/
4
cup water
1 tbsp cornflour
sugar, salt and pepper to taste
D:
1
/
4
cup button mushroom, halved
1
/
4
cup green peas (optional)
300
g
big prawns with shell
100
g
tomato (sliced)
A:
1
/
3
cup water
1
/
4
tsp salt
1
/
4
tsp sugar
10
g
ginger (shredded)
1 tsp wine (optional)
450
g
fresh cuttle-fish
1 sprig green onion
2 tbsp oil
3 slices ginger
2 cloves garlic
Seasonings:
1 tbsp Chinese wine
1
1
/
2
tbsp dark soy sauce
1
/
2
tbsp light soy sauce
1
/
2
tbsp sugar
dash sesame oil
NOTES:
The cooking power and time in the recipes are only for your reference. Please adjust the power and time according to the
different voltage, output power or your favor.
To Next Page
Loading...
