Grill Fish Fillet With Vegetables
Ingredients
300g fish fillet (wash, pat dry, cut into 2 pieces)
120g shitake mushroom (sliced)
120g colour capsicum (sliced)
50g onion large (sliced)
60g mozzarella cheese (shredded)
Paprika
Black pepper and salt, to taste
Mixture A
40g mozerella cheese (shredded)
2 1/2 tsp mayonnaise
1 tsp teriyaki sauce
1 tsp garlic minced
40g mozerella cheese (shredded)
2 1/2 tsp mayonnaise
1 tsp teriyaki sauce
1 tsp garlic minced
Mixture B
1 tsp garlic (minced)
2 tsp teriyaki sauce
1 tbsp olive oil
A few oregano leaves
Pinch of black pepper and salt
1 tsp garlic (minced)
2 tsp teriyaki sauce
1 tbsp olive oil
A few oregano leaves
Pinch of black pepper and salt
Method
1. Marinate fillet with pepper, salt and Mixture A. Leave aside for about 15 minutes.
2. Mix mushroom, capsicum and onion with Mixture B. Leave aside.
3. Place fillet with skin part on grill tray on half of the grill tray, next place the mushroom mixture on the other half of the tray.
5. Sprinkle cheese and paprika on top of fillet and mushroom.
6. Set double grill for 15 min.
*Note : Recommended to be cooked in Panasonic Inverter Steam Microwave over Model NN-SV30
1. Marinate fillet with pepper, salt and Mixture A. Leave aside for about 15 minutes.
2. Mix mushroom, capsicum and onion with Mixture B. Leave aside.
3. Place fillet with skin part on grill tray on half of the grill tray, next place the mushroom mixture on the other half of the tray.
5. Sprinkle cheese and paprika on top of fillet and mushroom.
6. Set double grill for 15 min.
*Note : Recommended to be cooked in Panasonic Inverter Steam Microwave over Model NN-SV30
Savoury Organic Energy Rice
Ingredients
410g Mekhala organic energy rice (3 cups, soaked in 3 ¾ cups water for 2-3 hrs)
200g chicken breast (pat dry, cut into cubes)
100g shitake mushroom
100g carrot (shredded)
20g ginger (sliced)
50g shallot (sliced)
2 ½ tbsp olive oil
1 stalk Chinese parsley (for garnishing)
Sauce A
¾ tsp salt
¼ tsp pepper
2 tsp sesame oil
½ tsp sugar
2 tsp light soya sauce
1 tbsp rice wine (or cooking wine/Hua Diao Jiu)
Method
1. Marinate chicken breast with the sauce A for 1 hour.
2. Cook shallots with olive oil on high power for 4-5 minutes, stir occasionally.
3. Place soaked rice and water, chicken breast, mushroom, carrot, ginger and 1 tbsp shallot oil in rice cooker.
4. Set to rice mode and press start. (Stir after 1/2 hour)
5. When ready, let stand for about 10 minutes.
6. Fluff rice and garnish with golden brown shallot and Chinese parsley.
*Note : Recommended to cook in Panasonic rice cooker mdel SR-MG182
Ingredients
410g Mekhala organic energy rice (3 cups, soaked in 3 ¾ cups water for 2-3 hrs)
200g chicken breast (pat dry, cut into cubes)
100g shitake mushroom
100g carrot (shredded)
20g ginger (sliced)
50g shallot (sliced)
2 ½ tbsp olive oil
1 stalk Chinese parsley (for garnishing)
Sauce A
¾ tsp salt
¼ tsp pepper
2 tsp sesame oil
½ tsp sugar
2 tsp light soya sauce
1 tbsp rice wine (or cooking wine/Hua Diao Jiu)
Method
1. Marinate chicken breast with the sauce A for 1 hour.
2. Cook shallots with olive oil on high power for 4-5 minutes, stir occasionally.
3. Place soaked rice and water, chicken breast, mushroom, carrot, ginger and 1 tbsp shallot oil in rice cooker.
4. Set to rice mode and press start. (Stir after 1/2 hour)
5. When ready, let stand for about 10 minutes.
6. Fluff rice and garnish with golden brown shallot and Chinese parsley.
*Note : Recommended to cook in Panasonic rice cooker mdel SR-MG182
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