Instructions
tc-1
tc-2
tc-3
tc-4
Stir-fried
Squid with
Curry
Powder
Spicy
Seafood
Soup with
Herbs
Stir-fried
Seabass
with Onion
Shrimp and
Shitake on
Rice Chinese
Style
0.
6
k
g
1
.
5
k
g
0.
3
k
g
0.
4
k
g
Turn food over
Crispy tray
Microwave-safe
bowl (2.5L)
Turn food over
Crispy tray
Stir well
Microwave-safe
bowl (2.5L)
1. Remove the head, tentacles and ink-sac from the squid. Pull off and discard the mottled
skin. Slice flesh to stripe and cut into cubes, drain.
1. Clean mussel, peel and devein shrimp, remove the head, tentacles and ink-sac from the
squid. Pull off and discard the mottled skin and slice to rings.
2. Place chicken stock to the large blow and move to the microwave oven, bring to the boil.
Place galangals, lemongrasses and kaffir lime leaves then cook again until smell herbs
aroma. Place seafood and cook until well done.
Thai
Auto Menu
Function
Category
Utensil
Weight
Limit
2. Mix egg, milk, oyster sauce, sugar and chili paste together and then put curry powder
and leave.
3. Pour cooking oil into strong glass bowl, put in the microwave oven until hot and then
place the squid cook again until medium rare. After that place egg mixed into the blow
and stir well, cook again until well done. Place the remain vegetables, stir and cook again.
Then serve.
3. Seasoning with fish sauce, lime juice, chili and holy basil. Bring to the boil, serve.
1. Clean the seabass, cut to large pieces and toss with tempura flour. Set aside.
1. Peel and devein shrimp and marinate with soy sauce, Chinese cooking wine, sesame oil
and corn flour mix well, set aside.
3. Seasoning with oyster sauce, seasoning sauce, sugar, dark soy sauce and dissolved
corn flour mix well, cook again until boil and thicker, set aside.
4. Arrange cooked rice to a serving dish, cover with shrimp and shitake, decorate with
coriander leaves and serve with chili spur pepper and spring onion.
2. Heat oil in the strong glass blow, add garlic then cook until an aroma develops. Place
marinated shrimp and Shitake stir well, cook again. Add chicken stock bring to the boil,
take out from oven.
4. Place spring onion and fried seabass toss well and cook until boil. Then serve.
3. Place oil for stir-fry and garlic in another cooking blow. Cook in the microwave oven until
garlic turn to yellow then put onion, chili spur pepper seasoning with oyster sauce,
seasoning sauce and sugar. Stir well pour chicken stock, bring to the boil.
2. Place oil for deep-frying into the strong glass blow, heat in the microwave oven. Then fry
seabass in the oil blow, stir occasionally until turn to golden brown, drain and set aside.
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Summary of Contents for MC8289URC
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