E – 25
Rice
Rice
Congee
Porridge
1 - 2 serves
1 - 2 serves
1 - 2 serves
Menu
Menu
No.
Quantity
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)
60g
700ml
2 serves (3-5 persons)
140g
1400ml
AUTO COOK MENU GUIDE
RICE-
1
RICE-
2
RICE-
3
•
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.
•
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 and stand.
•
Wash rice until water runs clear.
•
Place rice and water into a deep
casserole (2
for 1 serve, 3
for
2 serves) and soak for 15 mins
(stir rice a few times during soaking).
•
Stir and cook uncovered.
•
After cooking, stir and stand.
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after fi nish or
10 mins before fi nish.
eg
★
Chicken porridge: 200g Chicken (cut small pieces, precooked)
(3-5 persons)
spring onion, cut 3cm long
★
Fish porridge :
250g fi sh (precooked)
(3-5 persons)
2 slices ginger (cut into stripes)
NOTE
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
Procedure
Menu Variation
eg
★
Congee with Pallock Fish and Peanuts
Ingredients:
100g
Pallock
fi sh (fried; chopped)
(3-5
persons)
50g
Peanuts
1 slice Salted Turnip (chopped)
3 Spring onions (chopped)
NOTE
The ingredients can be added just after fi nish, 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
) cooked lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE
The ingredients can be added 10 min. before fi nish.
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