Notes
27
Steamed recipes
continued
Steamed vegetables (warm gado gado)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu, cubed
4 Rice Duo cups water
250 ml Peanut Sauce (recipe below)
1. Place the vegetables and tofu into steaming tray.
2. Place 4 Rice Duo 10 cups water into the
removable cooking bowl. Cover with lid and
press the Selector Control to ‘Cook’. When the
stock is boiling, place the steaming tray into
removable cooking bowl, replace lid and cook
for 5-7 minutes. Place the vegetables and tofu
onto a serving platter and drizzle with warm
Peanut Sauce
Peanut sauce
1 onion, chopped
1 clove garlic
2 cm piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder
(preferably Malaysian)
1 tablespoon soy sauce
1
⁄
4
cup crunchy peanut butter
2 teaspoons brown sugar
1 teaspoon chilli paste
1 cup coconut milk
1. Place the onion, garlic and ginger into a food
processor and process until fine.
2. Heat oil in a saucepan over medium heat. Add
onion mixture and gently fry for 3-4 minutes.
3. Add curry powder and soy sauce. Stir well before
adding peanut butter, sugar, and chilli paste.
4. Add the coconut milk and stir thoroughly until the
sauce is smooth. Increase the heat then cook for
5 minutes.
Steamed chicken breast with
ginger and spinach
Serves 4
1 tablespoon minced ginger
1
⁄
2
bunch coriander, finely sliced
2 x150g chicken breast supremes, skin on
1 cup Stones Green Ginger Wine
4 Rice Duo cups water
200g baby spinach
1 punnet (50g) baby corn
1. Combine ginger and coriander. Spread the
mixture under the skin of the chicken
breasts supreme.
2. Place the breasts in a single layer into a shallow
dish. Pour over the ginger wine, cover and
marinate for 20 minutes.
3. Drain the chicken and place into steaming tray.
4. Place 4 Rice Duo 10 cups water into the
removable cooking bowl. Cover with lid and press
the Selector Control to ‘Cook’. When the water is
boiling, place the steaming tray into the removable
cooking bowl, replace the lid and cook for 10-15
minutes or until chicken is cooked when tested.
Remove chicken and keep warm.
5. Place spinach and corn into steaming tray.
6. Ensure sufficient water is in removable cooking
bowl. Insert steaming tray and replace lid, cook
for another 7-10 minutes or until vegetables
are cooked.
7. Serve the chicken on top of the vegetables with
a drizzle of soy sauce.
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