Sharp R-292, Manual

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E - 22
Menu Hor Mok Fak Tong (Pumpkin Curry Custard)
Servings 1 - 3
Ingredients 1 serving 2 servings 3 servings
Pumpkin
1 whole pumpkin
(Weight 1.2 kg.)
1 whole pumpkin
(Weight 1.3 kg.)
1 whole pumpkin
(Weight 1.4 kg.)
Spotted Feather Back Fish
Fillet
150 g. 150 g. 150 g.
Chicken Egg 1 egg 1 egg 1 egg
Shredded Coconut
(squeeze to get 1 cup of
coconut milk)
1
/
2
kg.
1
/
2
kg.
1
/
2
kg.
Roasted Curry Paste 1 /
4
kg. 1 /
4
kg. 1 /
4
kg.
Fish Sauce 2 tsp. 2 tsp. 2 tsp.
Rice Flour 1 tsp. 1 tsp. 1 tsp.
Kaffir Lime Leaves
(julienne)
1 tsp. 1 tsp. 1 tsp.
Kaffir Lime Leaves (julienne
for garnish)
1 /
2
tsp. 1 /
2
tsp. 1 /
2
tsp.
Long Red Chili
(slice thinly into strands)
1 tsp. 1 tsp. 1 tsp.
press weight/
πÈ”Àπ—°
button (
▲
)
1 time
press weight/
πÈ”Àπ—°
button (
▲
)
2 time
press weight/
πÈ”Àπ—°
button (
▲
)
3 time
Preparations
1. Clean pumpkin and use a sharp pointed kitchen knife to cut a circle around the stem until detach. Then
remove stringy insides and seeds. Clean pumpkin again then turn it over and set aside.
2. Mix rice flour with 1 /
4
cup of coconut milk together. Mix well until the rice flour completely dissolves
and set aside.
3. Place spotted feather back fish fillet and roasted red curry paste inside a container and mix well. While
mixing, slowly add the remaining coconut milk. Mix until fluffy then add chicken egg, fish sauce and kaffir
lime leaves. Mix until it becomes a homogeneous mixture then set aside.
4. Place pumpkin in a deep container. Close the lid and place inside the microwave. Press HEALTHY
MENU button 2 times. Press weight/
πÈ”Àπ—°
(
▲
) button to select number of servings and press START
button.
5. When you hear the first buzzer, remove and place Step 3 mixture inside the pumpkin (approx. 3 /
4
of the
pumpkin volume). Close the lid and place inside the microwave. Press START button.
6. When you hear the second buzzer, remove and add Step 2 mixture. Close the lid and place inside the
microwave. Press START button.
7. When cooking time is completed, remove from container and place on a serving dish. Garnish with
kaffir lime leaves and long red chili.
R-292 [EN] (19-38).indd EN-22 R-292 [EN] (19-38).indd EN-22 11/26/08 1:17:04 PM 11/26/08 1:17:04 PM