COOKBOOK FK-RC-00 Mini Rice Cooker User Manual

COOKBOOK FK-RC-00 Mini Rice Cooker User Manual

FK-RC-00

Sweet Rice

INGREDIENTS

• 1 cup jasmine rice, rinsed and drained
• 1 cup coconut milk
• 1 cupwater
•  1 /2 tsp salt
• 1 Salaam leaf or fresh curry leaf
• 1 /2 tsp ground coriander

DIRECTIONS

1. Wash and drain rice.
2.  Place rice, water, coconut milk, salt, Salaam leaf and ground coriander into the cooking pot and place the pot in the cooker.
3. Close cooker lid, press the Rice button.
4. Open lid and stir periodically, close lid and continue to cook until the cycle completes.

PROCEDURE

Function: Rice
Time: about 30 minutes

Vegetable Stock

INGREDIENTS

• 1/2 large onions unpeeled, halved
• 1 stalks of celery chopped
•  1/2 large carrots peeled and chopped
• 2 oz button mushrooms, halved
•  1 head of garlic, halved crossways
• 1/4 tsp whole black peppercorns
•  1 sprigs fresh thyme, 1 /2 bay leaf
•  1 sprigs flat leaf parsley
•  2.5 cups cold water

DIRECTIONS

1.  Acid all the ingredients to the cooking pot.
2. Close the lid and press the Slow Cool< button.
3. When cooking has completed, let the stock cool until safe to handle and sb’ain through a fine mesh sieve.
4. Use immediately or refrigerate overnight. stock can be frozen in small air-tight containers for Mure use.

PROCEDURE

Function: Slow Cook

Time: 90 minutes

Puree for baby

INGREDIENTS

•  1Og unsalted butter
• 1 medium leeks, white and light green parts only, cleaned, chopped
• 1 small stalk celery, chopped
•  250g desiree potatoes, peeled, cut into 1 cm pieces
• 1/2 bay leaf, 1/2 teaspoons sea salt
• 1 /4 sprig fresh thyme
•  250ml water, 30ml heavy cream
• Freshly ground black pepper
•  Minced chives, for garnish

DIRECTIONS

1. Preheat the cooking pan. Heat the butter until just foaming then add the leeks and celery. Saute until softened but not browned, 5-7 minutes.
2. Add the remaining ingredients, except cream, and stir to combine.
3.  Close the lid and press the Slow Cook button.
4. When cooking has completed, add bay leaf and thyme and blend.
5. Soup until smooth. Stir in cream and season to taste with few salt.
6.  Frozen to stock in 4 portions.

PROCEDURE

Function: Slow Cook

Time: 90 minutes

Chicken Pho

INGREDIENTS

•  1/2 Tbsp vegetable oil, 1/16 cup fish sauce, 1/4 Tbsp raw sugar
• 1/2 inch piece of ginger, sliced, 1 small bunch cilantro
•  1/2 star anise pods, 1/2 onions halved
• 1 /4 cinnamon stick, 1 cloves
•  1/4 tsp fennel seeds, 1/4 tsp coriander seeds
•  1/2 lbs chicken legs, 1.5 cups chicken stock
•  1 servings prepared noodles
• 1/2 green onions thinly sliced

DIRECTIONS

1. Preheat the cooking pan. Place the oil in the pan and heat until shimmering.
2. Add the onions and the ginger and cook until browned, about 5 minutes.
3. Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seed, fish sauce, sugar and chicken stock. Stir to combine.
4. Pour all the ingredients to the cooking pot. Close the lid, press the Soup button.
5. When cooking has completed, transfer chicken legs to a plate and shred.
6. Strain the broth throug, a fine meshed sieve and discard ingredients.
7. Skim of any solids from the top and season to taste with fish sauce and sugar.
8. Place prepared noodles in individual bowls and top with shredded chicken and green onions.
9. Pour hot broth over the noodles and chicken and serve.

PROCEDURE

Function: Soup

Time: 90 minutes

Shrimp Risotto

INGREDIENTS

•  1 Tbsp olive oil
• 1/2 cup celery chopped
•  112 cup white onion chopped
• 1 cloves garlic minced
•  1 cup rice, uncooked
•  1/4 cup dry white wine
•  2 cups chicken broth
•  1/2 Tbsp Worchestarshire sauce D 1/2 lb cooked shrimp

DIRECTIONS

1. Add oil to the cooking pan.
2.  Add the celery, onion and garlic and saute for 2 to 3 minutes.
3.  Add the rice and continue cooking for 5 to 8 minutes. Pour them into the cooking pot.Place pot in cooker and press the Rice button.
4. Add the chicken broth and Worchestershire sauce and stir to combine.
5.  Close the lid and continue cooking.
6. When the rice is done stir in shrimp and serve.

PROCEDURE

Function: Rice
Time: about 30 minutes

Hungarian Goulash

INGREDIENTS

•  1 onions quartered
•  2.5 oz ham diced, 1 cloves garlic, crushed
• 1 lbs beef stew meat, diced
•  3 cups of water divided, 1.5 Tbsp oil
•  1.5 tsp beef bouillon powder
•  1.5 tsp vegetable bouillon powder
•  1 Tbsp ground paprika, 1 large bay leaves
• 1 Tbsp tomato paste, 2 Tbsp flour

DIRECTIONS

1.  Place oil in the cooking pot and place the pot inside the coooker. Heat the cooking pan until the oil shimmers.

2.  Place the onion and ham in the cooking pan and saute until the onion Is translucent, stln1ng occaslonally and remove them.

3. In small portions add 1he beef to the cooking pot and stir untill it has been browned.

4. Retum the beef, onion and ham to the cooking pot.

5. Add 2.5 cups of water, boulllon powders, ground paprika, bay leaves and tomato paste. Stir to combine.

6.  Close the oover and press the Stew button. Press
   ON/OFF/START.

7. Dissolve flour in 112 cup of water. When there is five minutes left in the cook time, open the lid and stir the mixture slowly into the goulash to thicken.

8. Close the lld and allow to cook for five more minutes. Serve over boiled or mashed potatoes.

PROCEDURE

Funclion: Stew

Time: 60 minute

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