ECOPOT ECPQP01, User Manual & Recipes, Page: 8 / 20

8
Creamy Fettuccine
2 nests rolled fettuccine noodles
100ml cream
¼ cup liquid stock
1 /
3
cup Parmesan cheese, grated
Season to taste
∙ Place all ingredients into Quick Pot,
mix well
∙ Secure lid and cook
∙ Open lid, stir once and rest in Quick
Pot for several minutes and serve
Serving suggestions
Top with freshly shaved Parmesan
Glazed Salmon
200g salmon fillets
Chilli glaze:
100g rice wine vinegar
½ tbsp light soy sauce
1 tbsp palm sugar
1 tsp fish sauce
1 tsp sweet chilli sauce
1 tsp coriander stem, chopped fine
1 tsp ginger, shredded fine
1 tsp chilli flakes
1 tsp garlic, minced
∙ Place chilli glaze ingredients in pot
and bring to boil
∙ Simmer for 3 minutes
∙
Place salmon in Quick Pot
∙ Cover salmon with half chilli glaze
∙
Secure lid and cook
∙ Remove and serve
∙
Cover salmon with remaining glaze
Serving suggestions
Serve on bed of wild rice
Garnish with freshly torn basil leaf
Singapore Noodles
with Prawns
½ cup prawns, peeled, deviened
¼ carrot, peeled, shredded
1 shallot, chopped fine
½ tsp ginger, chopped fine
1 garlic clove, crushed
6 slivers red capsicum
2 snow peas
2 baby corn
40g Singapore noodles, dry
½ cup chicken stock
1 tsp shrimp paste
∙ Add all ingredients into Quick Pot
∙
Stir well
∙ Secure lid and cook
Serving suggestions
Add dried chilli flakes and top with freshly
torn coriander
Hearty Breakfast
Omelette
2 eggs
1 bacon rasher, chopped
½ cup tomatoes, diced
½ cup onion, diced
2 tbsp shredded cheese
Salt and pepper to taste
∙ In a bowl whip eggs till smooth
∙ Add remaining ingredients, mix well
∙ Pour mix into Quick Pot
∙ Secure lid and cook
Serving suggestions
Garnish with fresh parsley