Contents. Carrot & Sugar Cane Soup. Buddha Jump Over The Wall. (seafood) (non-halal) Anshin Double Boiler. Mushroom Soup (non-halal)

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1 Recipe

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3 Contents 1. Buddha Jump Over The Wall (seafood) (non-halal) 2 2. Ginseng Root & Black Chicken Soup (non-halal) 3 3. Bamboo Shoot Chicken Soup (non-halal) 4 4. Abalone & Wolfberries Soup 5 5. Rambutan & White Fungus Soup 6 6. Fat Choy & Lean Meat Soup (non-halal) 7 7. Carrot & Sugar Cane Soup 8 8. Mushroom Soup (non-halal) 9 9. Bitter Gourd, Soya Beans & Pork Ribs Soup (non-halal) Beef, Tomato & Onion Soup Flag Fish Soup & Chestnut Rice Chinese Yam, Chicken & Sweet Potato Broth Creamy Corn & Eggs Broth Yoghurt - Original ( 1 ) Yoghurt - Original ( 2 ) Yoghurt Jelly Yoghurt Ice Cream Mix Fruits Yoghurt 16 Buddha Jump Over The Wall (seafood) (non-halal) Carrot & Sugar Cane Soup Mushroom Soup (non-halal) Beef, Tomato & Onion Soup 1

4 Buddha Jump Over The Wall (seafood) (non-halal) 175 gm Sea Cucumber 200 gm Shark Fins 300 gm Small Abalone 200 gm Fish Maw 200 gm Conch Shell Meat 4 nos. Mushroom 1/2 no. Kampung Chicken 200 gm Lean Meat (Pork) 30 gm Ham 2 slices Ginger 3 gm Cooking Wine 10 gm Ginseng 2 gm Wolfberries / Goji (Kei Chee 枸杞 ) 2 gm Salt 1. Cut Fish Maw, Conch Shell Meat and Chicken into pieces. 2. Cut Ham into cubes. 3. Blanch Chicken in boiling water. Dish up, clean and drain. 4. Put all ingredients into Inner Pot and place into Double Boiler. 5. Add water. 6. Select cooking function -Soup. 7. Double Boil for 3 hours. 8. Add Cooking Wine and Salt to taste. 9. Serve hot. 2

5 Ginseng Root & Black Chicken Soup (non-halal) 2 stalks Fresh Ginseng 1 whole Black Chicken 200 gm Lean Meat (Pork) 30 gm Ham 2 gm Salt 3 gm Cooking Wine 1. Cut Chicken Ham into cubes. 2. Wash Ginseng. 3. Blanch Black Chicken in boiling water. 4. Dish up, clean and drain, before placing into Inner Pot. 5. Place Inner Pot into Double Boiler. 6. Add water. 7. Select cooking function - Meat. 8. Double Boil for 2.5 hours. 9. Add Cooking Wine and Salt to taste. 10.Serve hot. 3

6 Bamboo Shoot Chicken Soup (non-halal) 1/2 no. Kampung Chicken 3 stalks Bamboo Shoot 2 slices Ginger 10 gm Cooking Wine 4 gm Salt 1. Cut Chicken into pieces. 2. Blanch Chicken in boiling water. Dish up, clean and drain. 3. Wash and slice Bamboo Shoots. 4. Put all ingredients into Inner Pot and place into Double Boiler. 5. Add water. 6. Select cooking function - Meat. 7. Double Boil for 2.5 hours. 8. Add Cooking Wine and Salt to taste. 9. Serve hot. 4

7 Abalone & Wolfberries Soup 2 nos. Small Abalone 1/2 no. Kampung Chicken 2 slices Ginseng 30 gm Wolfberries / Goji (Kei Chee 枸杞 ) Chicken Essence Salt 1. Cut Chicken and Abalone into pieces. 2. Wash Ginseng and Wolfberry. 3. Put all ingredients into Inner Pot and place into Double Boiler. 4. Add water. 5. Select cooking function - Soup. 6. Double Boil for 2 hours. 7. Add Chicken Essence and Salt to taste. 8. Serve hot. 5

8 Rambutan & White Fungus Soup 50 gm Watermelon 50 gm Rambutan 200 gm White fungus 20 gm Rock sugar 1. Slice White Fungus. 2. Soak White Fungus in ice (ice-pot). 3. Remove skin from Melon and cut Melon into cubes. 4. Remove skin and seed from Rambutan. 5. Put all ingredients into Inner Pot and place into Double Boiler. 6. Add water. 7. Select cooking function - Low. 8. Double Boil for 1.5 hours. 9. Add Rock Sugar to taste. 10. Serve hot. 6

9 Fat Choy & Lean Meat Soup (non-halal) 250 gm Lean meat (Pork - Chopped Fine) 10 gm Fatt Choy 100 gm Bamboo Shoot 50 gm Carrot 50 gm Mushroom 2 gm Salt 3 gm Coriander Leaves 1. Skin Carrots and Bamboo Shoots, cut into strips. 2. Soak Mushroom to soften, remove stalk and cut into strips. 3. Put all ingredients into Inner Pot and place into Double Boiler. 4. Add water. 5. Select cooking function - Soup. 6. Double Boil for 2.5 hours. 7. Salt to taste. 8.Add Coriander leaves, serve hot. 7

10 Carrot & Sugar Cane Soup 250 gm Carrot 250 gm Water Chestnut 1 stalk Sugar Cane Salt 1. Skin and Cut ingredients into cubes. 2. Put all ingredients into Inner Pot and place into Double Boiler. 3. Add water. 4. Select cooking function - Low. 5. Double Boil for 1.5 hours. 6. Salt to taste. 8

11 Mushroom Soup (non-halal) 100 gm Mushroom 300 gm Pork Ribs 5 gm Salt Pepper & Chicken Stock (Pre-Boil) 1. Soak Mushroom to soften, remove stalk and squeeze dry. 2. Cut Pork Ribs into pieces. 3. Put all ingredients into Inner Pot and place into Double Boiler. 4. Add pre-boiled Chicken Stock Soup. 5. Select cooking function - Meat. 6. Double Boil for 3 hours. 7. Salt to taste. 8. Serve hot. 9

12 Bitter Gourd, Soya Beans & Pork Ribs Soup (non-halal) 300 gm Pork Ribs 200 gm Bitter Gourd 60 gm Soya beans 3 gm Salt 500 gm Chicken Stock (Pre-Boil) 4 gm Soya sauce 3 gm Pepper Spring onion Ginger 1. Cut Pork Ribs and Bitter Gourd into pieces. 2. Put all ingredients into Inner Pot and place into Double Boiler. 3. Add pre-boiled Chicken Stock Soup. 4. Select cooking function - Meat. 5. Double Boil for 3 hours. 6. Add Soya Sauce, Pepper. Salt to taste. 7. Serve hot. 10

13 Beef, Tomato & Onion Soup Beef, Tomato & Onion Soup 1 no. Tomato 200 gm Beef 1/2 no. Big Onion 5 gm Ginger 3 gm Salt 1. Cut Beef into pieces. 2. Cut Tomato and Onion into quar ters or eights. 3. Skin Ginger, cut into strips. 4. Blanch Beef in boiling water. Dish up, clean and drain. 5. Put all ingredients into Inner Pot and place into Double Boiler. 6. Add water. 7. Select cooking function - Meat. 8. Double Boil for 2.5 hours. 9. Salt to taste. 10. Serve hot. 11

14 Flag Fish Soup & Chestnut Rice 150 gm Flag Fish 150 gm White Mushroom 75 gm Broccoli 20 gm Chestnut 60 gm Rice 5 gm Ginger (strips) 2 gm Salt (a) 1. Cut Flag Fish, White Mushroom and Broccoli into cubes. 2. Put Flag Fish, White Mushroom, Ginger and Broccoli into first Inner pot. 3. Add water and salt to taste. 4. Place into Double Boiler. (b) 1. Soak Chestnut togather with Rice for 30 minutes. 2. Put Chestnut and Rice into second Inner pot. 3. Add water. 4. Place into Double Boiler. 5. Select cooking function - Set Meal 6. Double Boil for 1.30 hours. 12

15 Chinese Yam, Chicken & Sweet Potato Broth 750 gm Chicken 200 gm Chinese yam 20 gm Wolfberries / Goji (Kei Chee 枸杞 ) 40 gm White rice (washed & soaked) 30 gm Sweet potato 3 gm Salt 2 gm Ajinomoto 1. Wash Chicken and cut into small pieces, wash Wolf Berry (Kei Tze), skin Chinese Yam and cut into pieces. 2. Skin Sweet Potato and cut into small pieces. 3. Put Chicken, Wolf Berry (Kei Tze) and Chinese Yam into small inner pot with enough water. 4. Put Sweet Potato and Rice into another small inner pot with enough water. 5. Put the 2 small Inner Pot into Outer Pot on the steam plate with water and steam for 2 1/2 hours. 6. Select cooking function - Set Meal. 13

16 Creamy Corn & Eggs Broth 300 gm Cream Corn 2 nos. Egg 2 gm Sugar 75 gm Corn Flour 1. Beat Eggs and keep aside. 2. Put Cream Corn and enough water into Inner Pot. 3. Put Inner Pot into Outer Pot with water, after boiled put in the beaten Eggs and cover with lid and steam for 1 1/2 hours. 4. When is ready add in Corn Flour and Sugar. 5. Select cooking function - Low. 14

17 Yoghurt - Original ( 1 ) Milk Yoghurt Culture 1. Wash and blanch Inner Pot. 2. Wipe dry Inner Pot. 3. Put milk into Inner Pot. 4. Add Yoghurt Culture, refer to package intructions on ratio. 5. Stir well, insert Inner Pot into Double Boiler. 6. Select cooking function - Yoghurt. 7. Double Boil for 9 hours. 8. Cool and place into fridge. 9. Serve cold. Yoghurt Jelly 1 cup Orange Juice 2 cups Yoghurt Honey Jelly powder 1. Filter Orange Juice. 2. Add Yoghurt and mix well. 3. Blend with Honey (with Blender). 4. Dissolve Jelly Powder in hot water, add other ingredients. 5. When cooled, place into fridge. 6. Serve cold. 15

18 Yoghurt Ice Cream 120 ml Orange Juice 120 ml Kiwi Juice 240 ml Yoghurt 240 ml Whipping Cream 1. Filter Orange and Kiwi Juice separately. Orange Yoghurt Ice Cream 1. Add 120 ml Yoghurt into Orange Juice, stir well. 2. Add Whipping Cream 120 ml to Orange Yoghurt, beat until frothy. 3. Place in fridge freezer compartment at this stage becomes Orange Yoghurt Shake. 4. After 2 hours remove from freezer and stir. Repeat process until until turns icy. Kiwi Yoghurt Ice Cream 1. Repeat above actions. 16 Mix Fruits Yoghurt Yoghurt Mixed Dry Fruits Honey 1. Add yoghurt to your mix Dry Fruits. 2. Add Honey to taste. 3. Mix well. 4. Place in fridge overnight before consuming. (Yoghurt will slowly dissolve into Mix Dry Fruits. Leaving it to marinate longer, will make the dry fruits to be softer, tastier.)

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