Instructions
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Teriyaki
Chicken
with Rice
Grilled
Prawn Stuff
with Shrimp
Curry Paste
Grilled
Squids
Stuffed with
Spicy Rice
Roasted
Chicken
with Black
Pepper
0.
45
k
g
6 river
prawns
4 squids
1
.
0
k
g
Crispy tray
On the High rack
Turn food over
Crispy tray
On the High rack
Turn food over
On the low rack
Turn food over
Crispy tray
On the High rack
1. Clean chicken and use fork stab chicken breasts, marinate with half Teriyaki sauce for
30 minutes.
1. Clean prawns, prepare for stuffing by cut along shell lengthwise and clean devein.
Set aside.
2. Mix ½ cup coconut milk with curry paste until dissolve. Add minced shrimp, stir until fluffy.
Season with fish sauce and sugar, stir well until sugar dissolve.
Thai
Auto Menu
Function
Category
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2. Arrange marinated chicken on griddle, put in the microwave oven and choose grill
function. During cooking frequent spared with Teriyaki sauce. Cook until turn golden
brown color and well done.
3. Arrange cooked rice on serving dish, slice Teriyaki chicken to bite size and serve together
with remain Teriyaki sauce and Kimchi.
3. Arrange marinated beef on griddle, add basil in the middle of prawn and fill curry topping
on top. Put in the microwave oven and choose grill function, heat until well done and
fragrance.
4. Meanwhile make topping by mix coconut milk for topping with rice flour, stir well. Heat
in the microwave oven until boil, stir frequently and be careful lump. Heat until thicker.
5. When prawns ready, drop coconut topping on prawns and decorate with red chili
spur pepper.
1. Clean squids pull off and discard the mottled skin, drain.
4. Transfer to a serving dish with salad.
1. Clean chicken and drain.
3. Mix remain pepper with seasoning sauce, oyster sauce, sugar, dark soy sauce and salt.
Stir until dissolve and spread on chicken, marinate for 20 minutes.
4. Arrange on griddle, put in the microwave oven and choose grill function. Cook until turn
to golden brown and well done. Transfer to serving dish with Thai sweet chili sauce for
dipping.
2. Pound 1 tablespoon of black pepper with coriander root and garlic until fine.
Stuff in chicken, set aside.
3. Stuff spicy rice in squids but not too full. Slice flesh to 3-4 stripes but not to cut off.
Arrange on griddle, put in the microwave oven and choose grill function. Cook until
well done.
2. Add oil and garlic in the strong glass blow, heat in microwave until boil and fragrance.
Add carrot and cook until well done. Add cooked rice and season with salt, pepper.
Add spinach, chili, stir well and heat until hot. Leave outside.
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Summary of Contents for MC8289URC
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