Tiger JKW-A10S, Руководство пользователя

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Coconut sticky rice
with fresh mangoes
and ice cream
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Ingredients(3 to 6 servings)
**twice amount of ingredients for 1.8L type
• 1 cup sweet rice (sticky rice)
must soak 3hours prior to
cooking
• 10oz (295mL) coconut milk
• 4 tablespoons of sugar
• 1 ripe diced mango chilled
• Coconut ice cream
(a la mode)
■
Directions
Wash the sweet rice in the inner pan, drain it, and then add water up to the
level 1 mark for
“
Mixed rice
”
. Place the inner pan back in the rice cooker,
select the [Mixed rice•Sweet rice] menu, and then press Start . Using
a separate pan, warm up coconut milk and sugar, then add the cooked
sweet rice and mix it evenly. Serve the sweet rice hot with coconut ice
cream (or sorbet a la mode) and add diced chilled mango on top.
Mixed rice
Sweet rice
Menu
Note
• Reduce the amount of water to account for the
toppings.
• Keep the initially added toppings to about 45%
or less of the amount of rice. If there is too much
topping, the rice may not cook properly.
(2.47oz/70 g or less per cup)
f
Soak the dried shiitake mushrooms in water until soft, cut
off the hard part of the stems and dice.
g
Pull the strings off the peas and blanch the peas in salted
water. Transfer to ice water to stop the cooking, then dice.
h
Rinse the rice in the inner pan, season, add water up to
“Mixed rice” level 3 mark, and mix well. Cover with the kelp
and toppings, except the peas, and cook using the [Mixed
rice • Sweet rice] menu.
i
Once cooked, take out the kelp and mix in the peas. Serve
in a bowl topped with shredded laver.
Taiwanese-style
glutinous rice
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Ingredients (4 to 6 servings)
• 3 cups sweet rice (must soak in water for 3 hours, and drain it)
• 1.75 oz/50g ground pork
• 1.75 oz/50g finely chopped pork skin
• 3 tablespoons small dried shrimp (Soak in water before use,
and drain it)
• 0.88 oz/25g dried squid (soak in water till soft, and drain it then
julienne)
• 1.75 oz/50g crisp fried onions/ shallots
• 3 pieces dried shiitake mushrooms (soak in water till soft, and
drain it then julienne)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons sake
• 4 tablespoons soy sauce
• ½ teaspoon sugar
• White pepper powder
• Chopped fresh cilantro (garnish)
■
Directions
In a large skillet, saute pork skin, dried shrimp, dried squid, and
mushrooms in 2 tbsp of vegetable oil, then add fried onions and
ground pork and cook until done. Add sesame oil, sake, sugar,
ground white pepper, and 1 tbsp of soy sauce. Rinse the sweet
rice in the inner pan, and add 3 tbsp of soy sause and water
up to “Sweet rice” level 3 mark, and mix well. Place half of the
sauteed ingredients evenly on top of the rice (do not mix). Select
the [Mixed rice•Sweet rice] Menu and press Start . When done,
add the rest of the sauteed ingredients, mix evenly and serve hot,
garnished with coriander.
Mixed rice
Sweet rice
Menu
Porridge with beef
and potato
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Ingredients (2 to 3 servings)
• 1 cup white rice short grain
• 34 oz (1000 mL) chicken broth
• 1.05 oz/30g of ground beef
• 1.05 oz/30g small potato
or 1.05 oz/30g red potato,
diced
• 1 finely chopped garlic
• 1 green onion finely chopped
• Salt and pepper
• Water (if broth not enough)
■
Directions
Wash the rice in the inner pan and then add chicken broth up to the
level 1 mark for “ Porridge/hard ” if there is not enough broth, add
water to bring the level up to the mark. Top diced potatoes and garlic.
Select the [Porridge] Menu, set the cooking time to 60 minutes, and
press Start . When done, add ground beef, mix evenly, and cook
for another 10 minutes (refer to page 16). Add salt and pepper to
taste, and serve, garnished with green onions.
Porridge
Menu
Calcium-rich healthy food
Brown rice mixed
with dried sardine
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Ingredients
(4 servings)
• 3 cups brown rice
• 1.06 oz/30 g
dried sardine
• 0.35 oz/10 g
salted kelp
• 2 tablespoons sake
• 2 teaspoons
soy sauce
Brown rice
Menu
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