Specifications

E – 10
Slow Cook Recipes
Beef Brisket with Daikon
[ Ingredients ]
570 g Beef Brisket
330 g Daikon
2 g Cayenne
2 Aniseed
2 stalks Green Onion (diced)
3 slices Ginger
Portuguese Coconut Chicken
[ Ingredients ]
500 g Chicken pieces
150 g Carrots
200 g Potatoes
160 g Onions
400 ml Coconut Milk
1 tsp Curry Powder
[ Method ]
1. Preparation –
Cut the beef brisket into pieces. Marinade with salt (1
1
/
2
tsp), sugar (1
1
/
2
tsp), soya sauce (2 tsp) and oyster
sauce (2 tsp). Skin and cut the daikon into pieces.
2. In a 3-litre casserole heat 3 tbsp of oil uncover on
microwave HIGH for 4 minutes. Then stir in ginger
slices and the marinaded beef brisket. Cook with cover
on microwave HIGH for 5 minutes.
3. Add in cayenne, aniseed and 250 to 280 ml of boiling
water. Stir well. Cook with cover on SLOW COOK
HIGH for 1 hour.
4. Add in daikon and 200 to 250 ml of boiling water. Stir
well. Cook with cover on SLOW COOK HIGH for
another 1 hour 30 minutes.
5. Stir in sauce of cornstarch (2 tsp), oyster sauce (2 tsp),
salt (
1
/
2
tsp) and water (3 tsp). Cook with cover on
SLOW COOK LOW for 10 to 30 minutes.
6. Sprinkle the diced green onion on top after cooking.
7. Serve 4 persons.
[ Method ]
1. Skin, rinse and cut the carrots, potatoes and onions
into pieces.
2. Marinade the chicken pieces with salt (1 tsp), sugar (1
tsp), oyster sauce (1 tsp), soya sauce (2 tsp), curry
powder (1 tsp) and pepper (pinches). Let stand for a
while.
3. In a 3-litre casserole put in carrots, potatoes and 200
ml of coconut milk. Cook with cover on microwave
HIGH for 12 minutes.
4. Add in the marinaded chicken and another 200 ml of
coconut milk. Stir well. Cook with cover on SLOW
COOK HIGH for 20 minutes.
5. Add in onions and salt (1 tsp). Stir well. Cook with cover
on SLOW COOK HIGH for another 20 to 30 minutes.
6. Stir well.
7. Serve 4 to 6 persons.