Zojirushi NL-GAQ10T, Operating Instructions Manual

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RECIPES
● 1 Tablespoon = 15 mL ● 1 teaspoon = 5 mL
● Measure the rice with the provided Measuring Cup.
(1 Cup = approx. 180 mL)
The measurements
used in these Recipes:
6
5
7
Slice the ginger from A, cut the green onion to fit into the
cooking pot, put ingredients A into the cooking pot, and
heat it. When foam develops, skim it off, and after
simmering at low heat for about 10 minutes, leave the
pot until it cools.
Once the ingredients in step 1 are cooled, strip the meat
from the bone, and strain the broth.
Crush the garlic.
Clean the jasmine rice well and add the ingredients
listed for 3, then fill with the broth from step 2 to water
level 2 for JASMINE, and mix well from the bottom of
the Inner Cooking Pan.
1
2
3
4
Press the MENU button and select JASMINE.
Press the START/REHEAT button.
When the melody (beep) sounds, serve the rice in bowls
and place the chicken from step 2, the cucumber cut in
circles, and the cilantro on top. Pour on the chicken rice
sauce (store bought).
KAO MAN KAI
MENU SELECTION: JASMINE
A)
Chicken thighs............................................3 (840 g)
Water...........................................................1500 mL
Ginger...............................................1/2 clove (10 g)
Green onion.............................................................1
Garlic....................................................3 cloves (18 g)
Jasmine rice......................................................2 cups
Chicken broth............................2 cups of jasmine rice
Cucumber...................................................As needed
Cilantro.......................................................As needed
Chicken rice sauce (store bought)..............As needed
Ingredients (3–4 servings)
Kapong fish (fillets)............................................200 g
Jasmine rice........................................................1 cup
A)
Dashinomoto (powdered bonito seasoning).......10 g
Seasoning sauce (or nam pla fish sauce).....1 Tbsp.
Shiitake mushroom sauce..........................1/2 Tbsp.
Light soy sauce..............................................1 Tbsp.
Garlic oil..........................................................To taste
Pepper.............................................................To taste
Ginger..............................................................To taste
Green onion....................................................To taste
Celery..............................................................To taste
Ingredients (3–4 servings)
How to cook
How to cook
Cut the chicken thighs and potato into bite-size
pieces, and the white onion into wedges.
Mix the ingredients in A into 1, then put in the Inner
Cooking Pan. Mix well from the bottom of the Inner
Cooking Pan.
Press the SLOW COOK button to start cooking.
Press the TIME SETTING buttons ( ▼ , ▲ ) and set
1 hour of cooking time.
1
2
3
4
5
6
MASSAMAN CURRY WITH CHICKEN
Use the button. SLOW COOK
Chicken thighs....................................................500 g
Potato...........................................................1/3 (50 g)
White onion..................................................1/4 (50 g)
A)
Coconut cream (thick)...................................200 mL
Massaman curry paste....................................... 4 0 g
Peanuts...............................................1/4 cup (30 g)
Coconut cream (thin).....................................200 mL
Chicken consommé (break into powder).................1
Tamarind sauce.............................................1 Tbsp.
Jaggery.............................................1 and 1/2 Tbsp.
Bay leaves...............................................2–3 leaves
Ingredients (4–5 servings)
How to cook
7
8
9
Clean the rice berry and fill the Inner Cooking Pan with
water to water level 2 for BROWN.
Press the MENU button and select RICE BERRY.
Press the START/REHEAT button.
Finely chop the garlic, cilantro, and chili peppers.
Mix the ingredients in A into a bowl.
When the melody (beep) sounds, mix and loosen the
rice.
1
2
3
4
5
6
Mix 5 and 6 well, and divide the mixture into five equal
portions.
Julienne the pineapple, red onion, carrot, cucumber, and
celery, and divide them into five equal portions.
Serve 7 and 8 in bowls. Garnish with the cilantro and
shrimp, divided into five equal portions.
KAO YUM RICE BERRY
MENU SELECTION: RICE BERRY
Rice berry.........................................................2 cups
A)
Garlic..................................................................10 g
Cilantro (only the stems)...................................10 g
Chili peppers......................................................10 g
Nam pla fish sauce........................................3 Tbsp.
Lime juice.........................................2 and 2/3 Tbsp.
Sugar................................................1 and 2/3 Tbsp.
Pineapple............................................................150 g
Red onion...................................................1/2 (100 g)
Carrot.........................................................2/3 (100 g)
Cucumber.........................................1 and 1/2 (150 g)
Celery...........................................................1/2 (50 g)
Cilantro (only the leaves)......................................25 g
Shrimp (boiled)........................................................15
Ingredients (5 servings)
How to cook
5
4
6
7
Remove the bones from the Kapong fish and cut it into
an easy-to-eat size.
Put 1 into boiled water, and heat at low temperature,
then strain out water.
Clean the jasmine rice well and add the ingredients
listed for A, then fill with water to water level 1 for
PORRIDGE, and mix well from the bottom of the
Inner Cooking Pan.
1
2
3
Press the MENU button and select PORRIDGE.
Press the START/REHEAT button.
When the melody (beep) sounds, mix.
Serve in bowls and add the ingredients from step 2, and
garnish as desired with the garlic oil, the pepper, the
chopped ginger, green onion, and the celery.
KAOTOM PHRA KAPONG (PORRIDGE WITH FISH)
MENU SELECTION: PORRIDGE
Press the START/REHEAT button.
When the melody (beep) sounds, serve in bowls.
● For a spicier, thicker curry, add more massaman
curry paste after the melody (beep) sounds.