Philips HD4779 user manual Mushroom and Chicken Sauce

Ingredients		Preparation Method
4	Spring Lemongrass	Crushed and cut into smaller
		sections
16 Pieces Shrimps		Peeled and deveined, leaving
		the tail intact
Water		---
2	Tablespoons “prik pao”	---
roasted chile in oil
8	Fresh Bird’s Eye Chilies	---
4	Tablespoon Fresh Lime Juice	---
4	Tablespoon Fish Sauce	---
FOR GARNISH
Coriander Leaves		---

Cooking Instructions

Note: Follow “Soup Cooking Menu” section for details operating procedure of the Variety Cooker.

1 Put the hot chicken stock, mushroom, tomato, kaffir lime leaves, galangal and lemongrass in the inner pot. Add water according to the level for [Soup] indicated in the inner pot, mix well.

• Press the [Soup] button to select the [Tom Yum Goong] submenu, close the lid and set the cooking time to 30 minutes.

• Press the [Cook]/[OK] button to start the cooking program.

2 When the Variety Cooker beeps, put the shrimps in the inner pot and cook for 5 minutes.

3 When the Tom Yum Goong soup cooking process is finished, add the chili paste, fresh chilies, lime juice and fish sauce and then stir well. Garnish with coriander levels before serving.

Perfect Tom Yum Goong Hints and Tips

•Prepare all ingredients in advance of cooking. Put them close to the Variety Cooker before you begin.

•Purchase lemongrass with firm stalks (not soft or rubbery, which means it’s too old) for perfect result.

•Tom Yum Goong is a hot and sour Thai soup that is great as an appetizer or as a main dish when served with rice. Its robust fragrance is sure to tempt your tastebuds.

Mushroom and Chicken Sauce

Serving size: 4-6 persons

Preparation Time: 25 minutes

Total Cooking Time: 30 minutes

Ingredients		Preparation Method
40g Butter		---
100g	Onion	Finely chopped
100g	Red Bell Peppers	Finely chopped
100g	Green Bell Peppers	Finely chopped
100g	Smoked Bacon	Finely diced
200g Mushroom		Finely sliced

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