EN – 47
RECIPES
CHAWANMUSHI
Ingredients
7 g
Mushrooms
(soaked, cut into halves)
60 g
Prawns
(remove shells and veins)
20 g
Fish Cake (cut at an angle)
80 g
Chicken Breast (cut into cubes)
400 ml Cold Dashi Soup
4
Eggs
½ tbsp Light Soya Sauce
½ tsp Salt
2 tsp
Mirin
1 stalk Chinese Parsley
DAIKON CAKE
Ingredients
175 g Daikon
175 g Rice Flour
3
Black Mushrooms
1
Chinese Sausages
14 g
Dried Shrimps
350 g Hot Water
few
Coriander
few
Salt / few Oil
Seasonings
2
/
3
tsp Salt
2 tbsp Oil
pinch of Pepper
MIXED BERRY CUSTARD
Ingredients
150 g frozen mixed berries, thawed and
pushed through a sieve to form a puree
1 cup full cream milk
1 cup condensed milk
4
eggs, lightly whisked
2
egg yolks
1
/
3
cup caster sugar
2 tsp
icing sugar, to garnish
100 g frozen mixed berries, thawed to garnish
Procedure
1. Blend dashi soup, light soya sauce, salt, mirin and eggs; beat lightly.
2. Arrange chicken cubes, fish cake, mushrooms and prawns into 4
serving bowls. (4 ½ inches in diameter)
3. Strain beaten mixture from (1) into prepared ingredients in (2).
4. Use a teaspoon to scoop out excess bubbles from the surface of
mixture.
5. Place the 4 bowls on the steam tray on the glass tray. Place it on the
lower position (position 2) and cook using STEAM HIGH, and for 20
minutes.
6. Let it stand for 5 minutes. Garnish with parsley and serve.
Procedure
1. Scrape the daikon into shreds and mix with seasonings in a bowl.
2. Place the bowl on the the steam tray on the glass tray. Place it on
the lower position (position 2) and cook using STEAM HIGH, and for
15-20 minutes.
3. Cut the chinese sausages into dices. Soak the dried shrimps and
black mushrooms until soften, then cut into smaller pieces.
4. Dilute the rice flour with hot water, then stir in oil (1 tbsp), salt (2 tsp)
and all prepared ingredients from above. Mix thoroughly.
5. Put the mixture into an oil-brushed 20cm(8") square tin. Place the tin
on the steam tray on the glass tray on the lower position (position 2)
and cook using STEAM HIGH, and for 35 minutes.
6. After cooking garnish with coriander on top and let stand with cover
before serve.
Note:
If the centre is not well cooked, refill the water tank to MAX mark
and extend cooking for another 5-10 minutes.
Procedure
1. In a large microwave safe bowl, combine both the full
cream and condensed milk. Place in MICROWAVE 70%
for 6 minutes until milk is at a simmer.
2. In another large bowl, add eggs, egg yolks, sugar and
mixed berry puree. Add the heated milk mixture. Using a
balloon whisk, mix until well combined.
3. Divide the mixture evenly between 4 ramekins dishes
(10cm diameter). Place dishes on the steam tray. Place
the steam tray on the upper position (position 3). Place
the steam tray on the lower position (position 2) on
the glass tray. Cook using STEAM LOW, 90°C, for 35
minutes.
4. Once cooking is completed and the custard is set, stand
for 10 minutes.
5. Serve with thawed whole berries and dust with icing
sugar.
SRS AX1100V_eng.indd 47
2011/02/08 9:51:07
