E – 14
PAD
MENU
QUANTITY
PROCEDURE
Rice
1-2 serves
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (about 2 ) and soak for
30 mins (stir rice a few times during
soaking).
•
Stir and cook with cover.
•
After cooking, stir lightly and stand
for 5 mins with a cover.
Congee
1-2 serves
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (about 2 ) and soak for
30 mins (stir rice a few times during
soaking).
•
Stir and cook uncovered.
•
After cooking, stir lightly and stand
for 5 mins.
Menu Variation
eg
★
Congee with Pallock Fish and Peanuts
Ingredients:
100g
Pallock Fish (fried; chopped)
(3-5 persons)
50g
Peanuts
1 slice
Salted Turnip (chopped)
3
Spring Onions (chopped)
NOTE
The ingredients can be added just after finish, with salted turnip and spring
onions as garnish and sprinkles on top.
★
Congee with Salted Pork and Preserved Duck Eggs
Ingredients:
approx. 230g (
1
/
2
lb) lean pork (chopped)
(3-5 persons)
2 preserved duck eggs (diced)
NOTE
The ingredients can be added 10 min. before finish.
Porridge
1-2 serves
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (about 2 ) and soak for
15 mins (stir rice a few times during
soaking).
•
Stir and cook uncovered.
•
After cooking, stir lightly and stand
for 5 mins.
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after finish or
10 mins before finish.
eg
★
Chicken Porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons)
Spring Onion, cut 3cm long
★
Fish Porridge :
250g Fish (precooked)
(3-5 persons)
2 slices Ginger (cut into stripes)
Sensor Menu Menu Guide
Serving (s)
Rice
Water
1 serve (1-2 persons)
150g
250ml
2 serves (3-5 persons)
300g
480ml
Serving (s)
Rice
Water
1 serve (1-2 persons)
50g
750ml
2 serves (3-5 persons)
80g
1400ml
Serving (s)
Rice
Water
1 serve (1-2 persons)
70g
700ml
2 serves (3-5 persons)
90g
1400ml
NOTE
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
x 2
x 1
x 1