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
[ 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.
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. 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.
White Fungus with Papaya
[ Ingredients ]
1 Papaya (ripen)
25 g White Fungus
5 g Sweet Almonds
5 g Bitter Almonds
160 g Rock Sugar
[ Method ]
1. Soak the white fungus for at least 3 hours. Tear out the leafy fungus,
then rinse thoroughly and drain well. Discard the stem of white fungus.
2. Skin and remove the pits of papaya after cutting into half. Scoop out
the papaya as balls or cut into dices of 3 cm
3
.
3. In a 3-litre casserole put in white fungus, sweet almonds, bitter almonds
and 500 ml of water. Cook with cover on microwave HIGH for 20 minutes.
Let stand for 10 minutes.
4. Add in papaya dices, rock sugar and 500 ml of boiling water. Cook with
cover on SLOW COOK HIGH for 1 hour 15 minutes to 1 hour 30 minutes.
5. Stir well. Serve 4 persons.
Nutritious Herbal Chicken Soup
[ Ingredients ]
420 g Chicken half
36 g Red Dates
20 g Wai San
20 g Kei Chee
20 g Tung Sam
20 g Pak Kei
20 g Longan
[ Method ]
1. Preparation –
Cut the chicken half into 4 to 6 pieces. Remove the skin. Rinse and soak
all the herbs into 1150 ml of water in a 3-litre casserole for at least 3 hours.
2. In a 2-litre casserole boil 1000 ml of water with cover on microwave
HIGH for 10 minutes. Put in chicken pieces. Boil with cover for another
4 minutes. Then take out and rinse.
3. Put the scalded chicken into the soaking herbs and cook with cover on
SLOW COOK HIGH for 1 hour 30 minutes. Then on SLOW COOK LOW
for 20 to 40 minutes.
4. Add salt (1 tsp or more) as desired. After stir let stand with cover for
5 minutes.
5. Serve 4 persons.
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