Panasonic NN-SM332M/W - Page 20

English
- En-18 -
Recipes
(continued)
1. Wash and cut broccoli into
sections.
2. Dice ham and mushroom and set
aside.
3. Prepare seasonings in a measuring
cup. Place diced ham and
mushroom into the seasoning
sauce.
4. Place broccoli in
1
/
4
cup water, 1
tbsp of oil and
1
/
2
tsp salt. Cook on
power High for 3-4 minutes.
5. Cook seasonings on power High
for 2-3 minutes and stir once in
between.
6. Pour seasonings on broccoli and
serve.
1. Combine ingredients A and leave
aside.
2. Fry combined ingredients B in
22 cm casserole on power High,
uncovered for 2
1
/
2
-4 minutes.
3. Stir in seasoned ingredients A
and further cook on power High,
uncovered for 3-4 minutes.
4. Add in remaining ingredients and
cook on power High, uncovered for
10 minutes. Stir every 2 minutes.
5. No standing time.
Makes: 3-4 servings
1. Place A in a deep microwave safe
dish. Cook on power High for
about 3-4 minutes, stirring once or
twice to ensure gelatine and sugar
are well dissolved. (Do not over
boil, otherwise milk will curdle.)
2. Stir in almond essence and pour
mixture into a wet tray. Put to
chill until jelly is well set. When
almond jelly is firm and set, cut into
diamond shapes.
To serve:
3. Place cut almond jelly, canned
fruits, syrup in a large dessert bowl.
Decorate with cherries and mint
leaves. Serve well chilled.
Makes: 4-6 servings
Tips:
Dessert is even more refreshing when
serve with some crushed ice.
For Muslim consumers, you may
substitute gelatine with 12-15
g
jelly
powder. Add in milk only when jelly
powder is dissolved and mixture is cool.
This prevents the milk from curdling.
POACHED CHINESE BROCCOLI WITH HAM AND MUSHROOM SAUCE
FRIED RICE
ALMOND JELLY
300
g
Chinese broccoli
1 slice ham
6 pcs button mushroom
1
/
4
cup water
1 tbsp oil
1
/
2
tsp salt
Seasonings:
1 tbsp oyster sauce
1
/
2
cup water
1 tbsp cornflour
dash pepper
400
g
cooked rice
150
g
mix vegetables
2 tbsp thin soya sauce
2 tsp sesame oil
A: 150
g
small prawns (shelled and
deveined)
50
g
crab meat
1 tsp thin soya sauce
1
/
2
tsp sugar
B: 10
g
garlic (chopped)
20
g
shallot (chopped)
3 tbsp oil
A: 300 ml water
300 ml milk
150
g
sugar
4 tbsp gelatine
1
/
2
-1 tsp almond essence
1 can canned
peaches/mandarine
or mixed fruits
sugar syrup as desired
Decoration:
cherries
mint leaves