Cuchen IH PA1000 Series, User Manual

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Recipes
Mushroom and
Bamboo Shoot Rice Pine Nut Porridge Porridge with
Abalone
●
Ingredients : 4 Cups of Rice, 200g of Oyster
Mushrooms, 100g of Bamboo Shoots, 10 Ginkgo
Nuts, and 1 Tablespoon of Refined Rice Wine
●
Seasoned Soy Sauce : 4 Tablespoons of Soy
Sauce, ½ Teaspoons of Red Pepper, 2 Teaspoons of
Salt with Parched Sesame, 2 Tablespoons of Minced
Welsh Onions, ½ Tablespoons of Minced Garlic, and
1 Teaspoon of Sesame Oil
●
How to Cook
1. Wash the oyster mushrooms and tear them into bite-
size pieces. Blanch the bamboo shoots slightly and
remove the white part of comb shaped slice, then cut
them thin keeping the shape of combteeth.
2. Grease the pan with a drizzle of oil and saute the
gingko nuts, then peel them. Or boil the nuts in boiling
water for two or three minutes and rub with a spoon,
then peel them.
3. Thoroughly rinse the rice and add to the inner pot. Fill
with water to the 4-serving level of the plain rice scale,
then pour 1 tablespoon of clear rice wine into the pot.
4. Put the cleaned oyster mushrooms, bamboo shoots,
and ginkgo nuts into the pot. Then place the inner pot
inside the rice cooker, and close the lid.
5. Turn the dial to select Mixed from the menus. Then,
press the [PRESSURE/QUICK] button.
6. Once cooking is completed, mix the rice with sauce
depending on your taste.
●
Ingredients : 1 Cup of Water, ½ Cups of Pine Nuts,
6½ Cups of Water, and a Small Amount of Water
●
How to Cook
1. Thoroughly rinse the rice and pine nuts.
2. Set the rice aside and grind the pine nuts in a blender.
3. Insert the rice and ground pine nuts, and add 6½
cups of water.
4. Place the inner pot inside the rice cooker, and close
the lid.
5. Turn the dial to select 2 Hours in Slow mode. Then,
press the [PRESSURE/QUICK] button.
6. Once cooking is completed, insert salt into the
cooked porridge depending on your taste and stir the
porridge gently.
●
Note
It is important to cook the porridge in time for meal time
when you want because the porridge doesn't taste good
if it is cold and reheated. Serve the porridge with watery
kimchi, digestible boiled fish and seasoned dried pollack
flakes. The plain porridge is cooked in the same way as
the pine nut porridge.
●
Ingredients : 1 Cup of Rice, 1 Tablespoon of
Sesame Oil, 1 Abalone, 6 Cups of Water, and a
Small Amount of Salt
●
How to Cook
1. Thoroughly rinse the rice and soak in water.
2. Brush the abalone clean and detach from the shell.
Take out the gut and cut into thin slices.
3. Add 6 cups of water, rice and abalone slices to the
pot. Add the sesame seed oil and mix well.
4. Place the inner pot inside the rice cooker, and close
the lid.
5. Turn the dial to select 2 Hours in Slow mode. Then,
press the [PRESSURE/QUICK] button.
6. Once cooking is completed, insert salt into the
cooked porridge depending on your taste and stir the
porridge gently.
●
Note
The shrimp and oyster porridge are cooked in the
same way as the above depending on your preference.
Difference of Wild and Farmed Abalone: It depends on
the color of shell: wild abalone takes on the color of dark
brown or brown and farmed abalone has the color of
green.
Special Chicken
Porridge Plain Porridge Red Bean Porridge
●
Ingredients : 1 Cup of Rice, 3 Cups of Chicken
Broth, 1 Green Pepper, 1 Red Pepper, a Smalll
Amount of Salt, and 4 Cups of Water
●
Seasoning
: 1 Tablespoon of Minced Welsh Onions,
1 Tablespoon of Minced Garlic, 2 Tablespoons of Soy
Sauce, a Small Amount of Powdered Sesame Mixed with
Salt, 2 Teaspoons of Sesame Oil, and a Pinch of Pepper
●
How to Cook
1. Thoroughly wash the rice and soak it in water for
at least 1 hour.
2. Clean the chicken and boil it until it's very tender. Tear
into bite-size pieces and season the meat with the
above ingredients. Remove the fat of chicken broth
and put it in the gauze.
3. Remove the seeds of red pepper and green pepper
and slice them thin.
4. Place the rice and the chicken and peppers in the inner
pot, then fill the pot with the chicken broth and water.
5. Place the inner pot inside the rice cooker, and close the lid.
6. Turn the dial to select 2 Hours in Slow mode. Then,
press the [PRESSURE/QUICK] button.
7. Once cooking is completed, insert salt into the
cooked porridge depending on your taste and stir the
porridge gently.
●
Ingredients : 1 Cup of Rice and 6 Cups of Water
●
How to Cook
1. Thoroughly rinse the rice, Place it in the inner pot
and pour 6 cups of water into the pot.
2. Place the inner pot inside the rice cooker, and close
the lid.
3. Turn the dial to select 2 Hours in Slow mode. Then,
press the [PRESSURE/QUICK] button.
●
Porridge is a staple food which was developed
earliest in Korea. We may assume that people placed
water and grain in the earthenware and boiled them
in the neolithic period when the culture of agriculture
began. This is the origin of porridge.
●
Ingredients : 1 cup of rice,
⅓
cup of red beans, 1
cup of stick rice flour, and 7 cups of water used to
boil the red beans
●
How to Cook
1. Thoroughly wash the rice and soak in water for
at least 30 minutes.
2. Boil the red beans under high heat. Pour out the water
and replace with fresh water. Bring to boil under low
heat and cook until the beans begin to break open.
3. Place the red beans on a sieve and mash them, then
set aside the juice from the red beans.
4. Sift the sticky rice flour two to three times and knead
into small balls using boiled water (cool before
kneading).
5. Place the soaked rice in the inner pot and pour 7 cups
of the juice from the red beans into the pot.
6. Put the small balls and red beans into the pot, then
place the inner pot inside the rice cooker, and close
the lid.
7. Turn the dial to select 2 Hours in Slow mode. Then,
press the [PRESSURE/QUICK] button.
※
If you want to chew the beans, insert them in the pot.
PA1000 Series_ENG_US-1.indd 28 2013-08-08 �� 11:23:23