Instructions
tc-5
tc-6
tc-7
tc-8
Fish ball
and Thai
Herbs Spicy
Soup
Pork Belly
Stewed with
Five Chinese
Spices
Salmon
Panang
Red Curry
Chicken
Clear Soup
1
.
0
k
g
1
.
2
k
g
0.
3
k
g
1
.
1
k
g
Microwave-safe
bowl (2.5L)
Microwave-safe
bowl (2.5L)
Microwave-safe
bowl (2.5L)
Microwave-safe
bowl (2.5L)
1. Squeeze the featherback fish with a touch of salt and water, until it becomes sticky.
Set aside.
1. Clean pork belly, cut to the large pieces and place to mixing blow. Half soy sauce, dark
soy sauce, seasoning sauce marinate with pork belly for 30 minutes.
2. Pour half pork stock in the strong glass blow, heat until boil. Add pork belly cook until
well done and tender. Take out from oven.
Thai
Auto Menu
Function
Category
Utensil
Weight
Limit
2. Pour water into the strong glass blow, heat in microwave oven 3 minutes or until boil.
After that form fish ball put into boiled water, cook again 4 minutes or until well done.
Set aside.
3. Mix remain ingredients to the blow, heat again until cook through (about 5 mintues).
Serve hot.3.
3. Fill the remain stock. Wrap star anise, cinnamon, pepper corn, coriander root and garlic
with cheesecloth, put in the blow and cook again until smell nice.
4. Season with soy sauce, seasoning sauce, remain dark soy sauce and sugar. Heat again until
boil and pork belly cook through.
5. Transfer to a serving blow, garnish with coriander leaves and serve with cooked rice.
1. Clean salmon fillet and wipe it dry, set aside.
1. Clean chicken hip, cut to large pieces and drain.
3. Pour chicken stock in another blow, bring to the boil. Add cooked chicken, carrot, potato,
heat again until cook through. Season with salt and pepper, add onion and celery, heat
again until vegetables well done.
4. Serve hot.
2. Pour water in the strong glass blow, heat in the microwave oven until boil, add chicken
and cook until well done. Take out from oven and drain.
3. Pour coconut milk in another glass blow, bring to the boil and add Panang curry paste,
stir well and cook until an aroma develop.
4. Season with fish sauce and sugar, stir well. Add half kaffir lime leaves and basil, bring to the
boil. Pour curry on cooked salmon, garnish with remain basil, kaffir lime leaves and red chili
spur pepper, serve.
2. Pour cooking in the strong glass blow, heat in microwave oven until hot, add salmon fillet
cook until turn to golden brown color. Flip salmon fillet and cook through. Transfer to a
paper towel-lined plate.
THAI AUTO MENU GUIDE
27
Summary of Contents for MC8289URC
Page 2: ......
