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0.6 kg

50 g

30 g

½ no.

50 g

600 ml (3 cups)

To taste

1 tsp

So8 Microwave safe

(MWS) glass bowl

For

Cooked rice

Dehusked lentil

Apples (pealed & sliced)

Carrot

Onion

Veg stock/water

Salt & pepper

Butter

Curry powder

Lemon juice

Method :

1. In MWS glass bowl add butter, carrot, onion & apples. Mix well. Select category & weight

and press start.

2. When, beep, mix well, add cooked rice, lentils & water and press start.

3. When, beep, mix well, allow to cool. Blend & strain. In the same MWS glass bowl add the

strained stock, salt, pepper, curry powder & lemon juice. Press start.

Mulligtawny

Soup

0.6 kg

So9

Tom Yum

Kung

0.6 kg

Microwave safe

(MWS) glass bowl

Method :

1. In a MWS glass bowl put head & shells of prawns, green/red chillies (cut into 2), salt,

roughly crushed lemon grass, lime leaves & stock. Mix well. Select category & press

start.

2. When beeps, strain the stock. Add cleaned prawns, fish sauce, pepper, thai red curry

paste. Stir well & press start.

3. Add lemon juice & adjust the seasoning. Serve pipping hot.

For

Small sized prawns

Mushrooms (sliced)

Lemon grass stem

Lime leaves

Coriander fresh chopped

Fish sauce

Thai red curry paste

Lemon juice

Veg stock/chicken stock

Green/red chillies

Salt & pepper

0.6 kg

10-12 nos.

5-6 nos.

4 inch stalk

5-6 nos.

A few sprigs

2 tbsp

1 tbsp

600 ml (3 cups)

3 nos.

To taste

So10

Sichuan

Soup

0.6 kg

Microwave safe

(MWS) glass bowl

For

Boneless chicken pieces

Carrot (grated)

Capsicum (chopped)

Cabbage (shredded)

Mushrooms (sliced)

Paneer (pieces)

Spring onions (bulb & greens)

Peppercorns (freshly crushed)

Chicken stock

Cornflour

Salt & sugar

Vinegar

Red chilli paste

0.6 kg

100 g

1 no.

½ no.

4-5 nos.

50 g

1-2 nos.

4-5 nos.

600 ml (3 cups)

3 tbsp & ¼ cup

To taste

2 tbsp

1 tbsp

Method :

1. Put chicken pieces, cabbage, carrot, capsicum, mushrooms, spring onion bulbs,

peppercorns and chicken stock in a MWS glass bowl. Select category and press start.

2. When beeps, take the bowl out & add red chilli paste, vinegar, salt & sugar, cornflour

dissolved in ¼ cup cold water & paneer pieces. Stir well & press start.

3. Garnish with greens of spring onions. Adjust seasonings & serve hot.