MODEL : RZ-D10VFY / RZ-D18VFY
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Mixed Rice with Chicken and Green Curry Sauce
Shanghai Style Steamed Chicken
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Cook Book (For Auto Recipe Program)
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Cook Book (For Double Cook Program)
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Cook Book
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Specifications
Specifications ..................................................................................................34
This product is for household use only. Do not use for industrial purpose.
2
Do not use the inner pot that dropped.
Avoid from exposing this appliance to direct
sunlight or oil.
3
Steam Cap
How to remove for
cleaning
page 15
Steam Vent
Hook Button
CORD
Double Cook Basket
Operation Panel
Operation Panel
page 7
to start Rapid Eco Mode
page 13
to select Double Cook
page 10
to select Automatic Menu 1-20
to start cooking
or reheating
page 9
4
page 8
page 7
Jasmine rice
Japanese rice
Tahaeng rice
Saohai rice
Chaowang rice
Mixed rice
5
Example : When cooking 3 cups of rice in Rice Cooker Menu
How to Steam
Manually
See P.7
6
See P.8
See P.9
See P.10
See P.11
See P.12
See P.13
See P.14
White rice, Jasmine rice, Japanese rice, Brown rice,
Mixed Grain, Porridge (Thick,Thin), Sticky rice
Jasmine rice / Japanese rice
RZ-D10VFY
RZ-D18VFY
Press [MENU] button to select the menu.
When plug in, current menu
setting will be displayed.
Each time
Blink
Blink
There are 2 cooking method selections as
following:
2.1 Normal cooking
- Press [Cook/Reheat] button
Light on
is pressed,
mark will show Jasmine rice/Japanese rice/Brown rice/
Mixed rice/Porridge (Thick,Thin)/Sticky rice.
The cooker always starts initial setting with White rice menu.
Jasmine/Japanese
When you select White
Brown
Mixed Grain Slow Cook Porridge
Sticky
Steam
Cake, setting will be retuned to White rice from the next time.
When [Cook] or [Rapid eco] button is pressed, the
time will not be shown. You will hear the melody and
it will start cooking. (Normal cooking and rapid eco
cooking have different melodies.) At steaming stage,
the time left (min.) will be displayed as below and will
count down by a minute.
Method
Rapid eco cooking
Type
White rice
2.2 Rapid eco cooking
- Press [Rapid eco] button
Light on
Jasmine rice
Japanese rice
Brown rice
Sticky rice
Porridge
(Thick/Thin)
You will hear a melody and cooking will start.
* (Normal cooking and rapid eco cooking have
different melodies.)
Note for White rice cooking
Each time after plugging in, you could select cooking method
immediately by pressing
pressing
Keeping warm
Though it could keep the rice warm over 12 hours,
odor and discoloration.
Warming may cause dew drops accumulation inside of lid,
inner lid or inner pot. This prevents the rice from getting
dried. It is not malfunction of this appliance.
button for rapid eco cooking.
Warm light will be on and keep warming
system will automatically work.
Please enjoy the rice as soon as
possible after it is cooked.
LCD display will show passed
warming time from 0h to 12h.
(When 13 hours have passed,
it will be displayed same as
when cooking is started.)
Light on
If the rice is not stirred properly, it may absorb steam and
become too glutinous or hard.
You may see a slight dimple in the center of cooked rice, or
white and soft rice where it contacts the inner pot.
When rice is cooked, it will be automatically switched to keep warming operation. If you do not want
to warm, pressed
button and unplug.
7
Time and cooking methods, please refer to Auto Recipe Cook Book.
Example
[Auto Recipe] Menu 3, Setting time : 91 minutes.
Press
[Auto Recipe]
[Up]
[Down]
Press
a melody will ring to start
heating.
[Cook/Reheat] light will be on.
When a melody rings, the cooking is finished.
Put the cooked food in other container.
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How to Warm Rice
Tips for keeping rice tasty
Type
of rice
Cooking
mode
Warming
Tip for Warming Tasty Rice
Do not warm other rice than White rice, Jasmine rice or Japanese rice (Brown, Porridge, Mixed / Sticky).
How to Reheat the rice by Warm mode
How to Use Double Cook Program
Prepare the rice and food to be steamed.
27-31
Light on
10
Dry the inside and the bottom of inner pot and wipe out
to remove any foreign objects.
Make sure that the inner pot contact directly with the
heating plate. Keep moving slightly until it fits.
Close the lid slowly until you hear the clicking sound.
Each time
is pushed
mark will show the menu
You will hear a melody and cooking light will be on.
Then it will start baking cake with the setting time.
LCD will display the remaining time for every minute.
To remove a cake from the inner pot, you
should wear heat-protection gloves or use
a piece of cloth to carry the inner pot.
11
Dry the inside and the bottom of inner pot and wipe out
to remove any foreign objects.
Make sure that the inner pot contact directly with the
heating plate. Keep moving slightly until it fits.
Close the lid slowly until you hear the clicking sound.
Press [Menu] button to select [Slow Cook].
Every time
is pressed, Menu selection mark will be
Mixed Grain
Slow Cook
Mark
Slow Cook
“ ” mark will be shown at “ Timer ” position
and time setting for slow cooking will be blinked with
cook light while setting time.
Press [Cook/Reheat] button.
You will hear a melody and cooking light will be on.
Then it will start slow cooking with the setting time.
LCD will display the remaining time every minute.
When slow cooking completes the setting time, cooking
light will be off and warm light will be on. There will be
buzzer sound when cooking is finished.
After slow cooking is finished, do not open the lid
immediately. Please wait for 2-3 minutes.
After using the cooker, always press [Off/Warm]
button
and unplug for safety.
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You can set the timer up to 12 hour 30 min.
Press [Down/Up] button according to time
difference.
Press [Cook/Reheat] button.
Each time you press
[Down] button, time will
decrease by 30 mins. Each
time you press [Up] button.
time will increase by 30 mins.
For above example,
timer is set to 11 hours 30 mins.
Press
LCD will display the remaining time every minute.
You can not use program cooking unless you
press
button to turn on the cooker.
How to Steam Manually
Steaming other
Ingredients.
:
(
(
Press [Menu] button to select [Steam].
will be shifted in the following order [White rice
Press [Down/Up] button to set the time for
steaming.
Press [Cook/Reheat] button.
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Steam cap (Wash every time after use)
Remove from main body to wash with soft material such as sponge
by using dish soap.
How to remove
Remove steam cap
from the lid
Remove steam cap cover from the steam cap
Press steam button and then remove the
steam cap cover from steam cap
Rice Scoop/Measuring Cup/
Steam Basket/Double Cook Basket
3
How to attach
Cleaning
Insert the claw and
lock into the steam cap.
steam cap
steam cap cover
steam packing
Insert steam cap to the lid
Push the center part off
steam cap to push in all
the way to the bottom
Off/Warm]
[Cook/Reheat]
Off/Warm]
16
Ingredients [4-5 servings]
For Decoration
2 cups jasmine rice
3/4 cup chinese chicken sausage cutinto 3/4 inches long
1/4 cup carrot, diced
1/3 cup green bean, cut into pieces
1/2 cup cooked Lotus seeds
2 tablespoons soaked dried shitake mushroom, finely sliced
10 finely sliced ginger
5 cloves garlic, crushed
3 coriander roots, crushed
2 tablespoons seasoning sauce
3 tablespoons mushroom sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground pepper
1 3/4 cups stock or plain water
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 bunch coriander leaves
Instruction
1. Rinse the rice well and drain in a colander. Set aside.
2. Put all the ingredients in the inner pot. Stir to combine. Press [Auto Recipe] button. Select 1. Press [Cook] button.
Rice will be cooked when [Off/Warm] button light is green. Fluff the rice to loosen. Dish up rice on a serving plate.
Sprinkle with coriander leaves and serve hot.
1 3/4 cups jasmine rice
1/4 cup glutinous rice
500 grams chicken thigh,
bone attached
3 coriander leaves
8 sliced ginger
5 big cloves garlic
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 cups plain water
1/2 taspoon salt
1 bunch coriander leaves
3 sliced cucumbers
6 tablespoons fermented soybean
3 tablespoons light soy sauce
1 teaspoon seasoning sauce
2 red chili, sliced
6 tablespoons vinegar
2 1/4 teaspoons sugar
3 tablespoons finely chopped ginger
1 1/2 tablespoons sweetened
dark soy sauce
Instruction :
1. Put all ingredients in a blender and
process until fine. Put in a sauce
bowl and serve with chicken rice.
Instruction
1. Mix jasmine rice with glutinous rice and rinse well. Place in a colander and set aside.
2. Put all the ingredients in the inner pot. Stir to combind. Close the lid. Press [Auto Recipe] button. Select 2. Press [Cook] button.
Rice will be cooked when [Off/Warm] button light is green. Fluff the rice to loosen. Dish up rice on a serving plate.
Cut chicken into pieces and place on top. Serve with coriander leaves and sliced cucumbers and fermented soybean sauce.
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MENU
3
For Decoration
Ingredients [4-5 servings]
2 cups jasmine rice
1 1/2 cups chicken breast cut into
1 cm. cube
1/2 cup carrot, small diced
1 1/2 cups pineapple cut into
1 1/2 cm. cubes
1 tablespoon finely chopped garlic
3 tablespoons vegetable oil
1/4 cup onion cut into cm dices
1 cup plain water
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons fish sauce
1/2 tablespoon sugar
2 tablespoons mushroom sauce
1/8 teaspoon coarse salt
1/2 teaspoon ground pepper
1/2 - 3/4 cup crispy fried cashew nut
1 spring onion, 1 Coriander leave
Cucumber, Lime wedges
MENU
4
Ingredients [4-5 servings]
2 cups jasmine rice
300 grams chicken breast cut
into small pieces
1/4 cup green curry paste
2 tablespoons vegetable oil
1/4 cup coconut cream
1 1/2 cups plain water
1/2 cup pea eggplant
4 Thai eggplants, quartered
2 long red chilies, sliced
2 kaffir lime leaves, shredded
2 tablespoons fish sauce
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup sweet basil leaves
Instruction
1. Rinse the rice well and drain in a colander. Set aside.
2. Put all the ingredients in the inner pot. Stir to combine. Close the lid. Press [Auto Recipe] button. Select 4.
Press [Cook] button. Rice will be cooked when [Off/Warm] button light is green.
Fluff the rice to loosen. Dish up rice on serving plate.
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5
Ingredients [4-5 servings]
500 grams beef chuck with
fat cut into 3/4 inch cube
4 1/2 cups plain water
1 teaspoon salt
5 slices galangal
3 – 4 lemongrasses crushed
3 kaffir lime leaves, shredded
6 shallots, crushed
Ingredients for Tom Yum Seasoning
For Decoration
1 bunch coriander leaves to decorate
10 – 15 bird’s eye chilies, crushed
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon sugar
1 cilantro cut into small pieces
6
Ingredients [4-5 servings]
500 grams beef chuck with fat, cut into 1 1/2 inch cube
1/3 cup onion, finely chopped
2 tablespoons salted butter
100 grams carrot, julienned into 1/2 to 1 inch
5 pearl onions
150 grams potato, cut into 1 inch cube
10 cherry tomatoes
3 tablespoon tomato paste
1 teaspoon Worchestershire sauce
6 tablespoon ketchup
1 1/2 teaspoons course salt
1/2 teaspoon ground pepper
3-4 bay leaves
1 1/2 cups stack or plain water
2 teaspoos all purpose flour
Instruction
1. Put all ingredients in the inner pot. Stir to combine. Press [Auto Recipe] button. Select 6.
Cooking time is automatically set for 90 minutes. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Serve hot in a serving bowl.
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MENU
7
For Decoration
1 tablespoon finely sliced long red chili
MENU
8
Ingredients [2-3 servings]
220 grams or 2 filets of
white snapper
2 tablespoons sliced ginger
2 tablespoons sliced soaked
shitake mushroom
1 tablespoon fermented soy bean
2 Chinese celery cut into 1/2 inch
long and leaves picked
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons vegetable oil
1 teaspoon sesame oil
Plain water for steaming
Remarks :
Alternatively, pomfret, snowfish or
salmon can also be used for this recipe.
Ingredients [2-3 servings]
450 grams whole chicken legs
3 - 4 coriander roots, crushed
5 cloves garlic, crushed
1/4 cup finely sliced ginger
6 - 7 fresh shitake mushroom
3 tablespoons light soy sauce
1 1/2 teaspoons sugar
1 teaspoon ground pepper
1/4 teaspoon coarse salt
Plain water for steaming
For Decoration
1 spring onion, finely chopped
1 long red chili, sliced
1 bunch coriander leaves
Instruction
1. Marinate chicken with salt, light soy sauce, sugar and pepper. Set aside for 20 - 30 minutes.
2. Place chicken on a plate. Place coriander root, garlic, mushroom and ginger on the meat.
3. Fill water to 2 marks in the inner pot. Put steam tray in the inner pot. Place chicken plate on the steam tray and close the lid.
4. Press [Auto Recipe] button. Select 8. Cooking time is automatically set for 50 minutes. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Arrange chicken in a serving.
Garnish with spring onion, red chili and coriander leaves. Serve hot.
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9
Ingredients [3-4 servings]
1 cup jasmine rice
7 cups plain water
1 cube chicken stock
1 tablespoon seasoning sauce
1/2 tablespoon mushroom sauce
1 tablespoon light soy sauce
Marinated white snapper filets
White Snapper Marinated
For Garnish
Remarks :
for 1.0 Litre model, ingredients must
be reduced by half.
Instruction
1. Marinate the fish with seasoning ingredients and set aside for 20 minutes.
2. Rinse the rice well and drain in a colander.
3. Put all ingredients in the inner pot. Close the lid. Press [Auto Recipe] button. Select 9. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Serve in a serving bowl and sprinkle with pepper,
crispy garlic, ginger slices, celery and spring onion. Serve hot.
10
Rice Porridge with Shrimp
Ingredients [3-4 servings]
1 cup jasmine rice
10 - 12 fresh shrimps, deveined
6 cups plain water
1 cube chicken stock
1 tablespoon light soy sauce
1 tablespoon mushroom sauce
1 tablespoon seasoning sauce
1/2 teapoon coarse salt
For Garnish
Instruction
Instruction
1. Rinse the rice well and drain in a colander
2. Put the ingredients in the inner pot. Close the lid
Press [Auto Recipe] button. Select 10. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Serve in a serving bowl and sprinkle with pepper,
crispy garlic, celery, spring onion coriander and ginger slices. Serve with fermented soya bean sauce.
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MENU
13
Yam Cake (Or Kuih)
Ingredients [3-4 servings]
375 grams steamed yam, cut into cube size 1 1/2 - 2 cm
3/4 cup rice flour
3 tablespoons potato flour
1 cup boiling water
1/4 cup dried shrimp, soaked and chopped
1/3 cup dried scallop, soaked in hot water for 30 – 60 minutes and shredded
1/3 cup dried shitake mushroom, soaked and sliced
1/3 cup crispy fried shallot
For Decoration
1 teaspoon five spices powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 ground pepper
3 tablespoons vegetable oil
Plain water for steamirg
Instruction
1. Put half of the two flour ingredients in a mixing bowl. Pour boiling water in the flour and beat to combine.
Add the remaining halves and beat until well mixed.
2. Add dried shrimps, dried scallop, reserve some for garnish, shitake mushroom, crispy fried shallots and season with salt and pepper,
five spices powder. Add vegetable oil and yam.
3. Line food wrapping film in the bottom and sides of a mould. Put yam mixture in the mould and level the top.
Garnish with chopped dried shrimp and chopped dried scallop.
4. Fill water to 4 – 5 marks in the inner pot. Place yam mould in the steam tray and put in the pot. Close the lid. Press [Auto Recipe] button.
Select 13. Cooking time is automatically set for 30 minutes. Press [Cook] button. Cooking is completed when [Off/Warm] button
light is green. Remove from mould and cut into rectangular pieces. Garnish with crispy fried shallot, spring onion, long red chili,
chopped dried shrimps, and shredded scallops. Serve hot.
MENU
14
Yong Tofu
Ingredients [3-4 servings]
300 grams Cha Ca Fish Meat Emulsion
6 red chilies, deseeded for stuffing
6 green okras, deseeded and slit in the middle
6 hard tofu, cut into 1 inch cube and scoop half the meat off
2 tablespoons red chilies, deseeded and chopped
2 tablespoons spring onion, chopped
2 teaspoons sesame oil
1/2 teaspoon ground pepper
1 teaspoon salt
Plain water for steaming
Sauce
2 tablespoons light soy sauce
1 tablespoon chopped garlic
1 tablespoon sugar
1/4 cup plain water
1/2 teaspoon corn starch
2 teaspoons vegetable oil
For Decoration
1 bunch coriander leaves
Remark:
To substitute for Cha Ca Fish Meat Emulsion, cut skinned fresh fish filet into small pieces
and process finely. Mix with 1 tablespoon all purpose flour and beat until thickened and sticky.
Instruction
1. Mix the fish emulsion with red chili, spring onion, sesame oil, ground pepper and salt, beat together to form a paste.
2. Mix sauce ingredients together. Stir to combine.
3. Insert the fish paste in the chilies, okras, and tofus. Level the top with a knife’s blade. Place the stuffed vegetables
and tofu on a plate. Pour mixed sauce over the pour mixed souce.
4. Fill water to 4–5 marks in the inner pot. Place the pour mixed souce plate on the steam tray and put in the pot.
Close the lid. Press [Auto Recipe] button. Select 14. Cooking time is automatically set for 15 minutes.
Press [Cook] button. Cooking is completed when [Off/Warm] button light is green. Arrange the stuffed vegetables
and tofu in a serving plate and garnish with coriander leaves. Serve hot.
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MENU
15
1 cup jasmine rice
1 1/2 cups chicken, cut into a pieces
8 cups plain water
1 cup boiled peanuts
1/2 cup cooked spinach, chopped
2 tablespoons mushroom sauce
1 cube chicken stock
1/2 teaspoon coarse salt
1 tablespoon light soy sauce
1/2 teaspoon ground pepper
Remark
For 1.0 Litre model, Ingredients
must be reduced by half.
Instruction
1. Rinse the rice well and drain in a colander. Set aside.
2. Put all ingredients in the inner pot. Stir to combind. Close the lid. Press [Auto Recipe] button. Select 15.
Cooking is completed when [Off/Warm] button light is green.
Serving hot in a serving bowl.
MENU
16
Multi Colors Mixed Rice
For Decoration
2 cups jasmine rice
2 1/2 cups plain water
2 cups Chicken Gio-Vietnamese chicken ham diced 1 cm
1/2 cup onion, diced
1/3 cup carrot, diced
1/2 cup green pea
3 eggs
1/4 - 1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon seasoning sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon rice wine or white wine
1/2 teaspoon ground pepper
3 tablespoons vegetable oil
1 tablespoon chopped garlic
1 bunch coriander leaves
Instruction
1. Rinse rice well with water. Place in a colander to drain water.
2. Put all ingredients in the inner pot. Stir to combine. Close the lid. Press [Auto Recipe] button. Select 16. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Fluff the rice gently. Put rice in a serving plate.
Sprinkle with coriander leaves.
24
MENU
17
Stewed Chicken with Five Fruit
5 water chesnuts, halved
60 grams chesnut
35 grams carrot, cut into pieces
50 grams lotus seed
1 red apple, peeled and cut to 1 1/2 inch cube
3 soaked dry shitake mushroom, halved
2 tablespoons mushroom sauce
1 tablespoon light soy sauce
1/2 teaspoon ground pepper
1/4 teaspoon coarse salt
1 1/2 - 2 cups plain water
300 grams chicken breast cut into 1 inch cube
2 teaspoons oyster sauce
1 teaspoon light soy sauce
1/4 teaspoon coarse salt
1 teaspoon sugar
1/4 cup violet onion, cut into pieces
1 tablespoon garlic, chopped
1 bunch coriander leaves
Instruction
1. Mix chicken with marinate ingredients and leave for 1 hour.
2. Put chicken with the remaining ingredients in the inner pot. Stir to combine. Close the lid. Press [Auto Recipe] button.
Select 17. Cooking time is automatically set for 60 minutes. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green. Put chicken in a serving bowl and garnish with
coriander leaves. Serve hot.
MENU
18
Braised Fish with Spring Onion
350 grams sweet water fish cut into 1 inch long
15 grams finely sliced ginger
1 teaspoon coarse salt
1 teaspoon sugar
1/2 teaspoon ground pepper
2 tablespoons vegetable oil
1 long red chili sliced
1 1/2 teaspoons light soy sauce
1 teaspoon sweetened dark soy sauce
40 grams shallot cut crosswise 1/2 cm. thick
1 1/4 - 1 1/2 cups plain water
2 – 3 tablespoons spring onion cut into small pieces
Instruction
1. Arrange the fish and the remaining ingredients in the inner pot. Close the lid.
Press [Auto Recipe] button. Select 18. Cooking time is automatically set for 30 minutes. Press [Cook] button.
Cooking is completed when [Off/Warm] button light is green.
Arrange the fish in a serving bowl and garnish with spring onion. Serve hot.
25
MENU
19
2 eggs size 1
2 tablespoons fresh shrimps cut crosswise
2 tablespoons chopped shallot
2 tablespoons straw mushrooms finely sliced
1 teaspoon finely chopped garlic
1/4 - 1/3 cup chicken stock
1 1/4 teaspoons fish sauce
1/8 teaspoon ground pepper
Plain Water for steaming
2 – 3 pieces of 1 cm. floral cut carrots
1 tablespoon finely chopped spring onion
Instruction
1. Beat eggs until fluffy. Add remaining ingredients and stir to combine.
2. Fill water to 4 – 5 marks in the pot. Place steam tray in the pot. Place egg bowl on the tray. Close the lid.
Press [Auto Recipe] button. Select 19. Cooking time is automatically set for 18 minutes.
Press [Cook] button. Cooking is completed when [Off/ Warm] button light is green.
3. Remove the custard and serve hot.
MENU
20
1 cup jasmine rice
1 cup fresh shrimps cut crosswise
1/4 cup dried scallop, soaked in hot water for
30 - 60 minutes and shredded
120 grams shimeji mushrooms
1 cube chicken stock
8 cups plain water
1 tablespoon mushroom sauce
1 tablespoon light soy sauce
1/2 teaspoon salt
1 teaspoon seasoning sauce
1/3 cup finely sliced ginger
Ground pepper
Chopped spring onion and coriander leaves
Remark
For 1.0 Litre model, Ingredients
must be reduced by half.
Instruction
1. Rinse rice well with water. Place in a colander to drain water.
2. Put all ingredients in the inner pot and stir to combind. Close the lid. Press [Auto Recipe] button. Select 20.
Press [Cook] button
Cooking is completed when [Off/Warm] button light is green.
Spoon rice in a serving bowl. Sprinkle with finely chopped spring onion ginger, pepper and coriander leaves.
Serve hot.
26
27
Steamed Blue Crab with Chili Sauce
Ingredients [2-3 servings]
1 fresh blue crab [500 grams]
1/3 cup long red chili, sliced for grounding
1 long red chili, seeded and chopped
2 tablespoons shallot, finely sliced
1 tablespoon ginger, finely sliced
1 tablespoon garlic, chopped
1/2 cup onion, chopped
4 tablespoons ketchup
1 tablespoon vegetable oil
3 tablespoons Thai chili paste
1 teaspoon rice vinegar
2 tablespoons chicken stock
5 teaspoons sugar
1 1/2 teaspoons coarse salt
1 teaspoon tapioca starch
1 egg
1 spring onion, cut into 1”long
3 bunches coriander leaves
Rice, Plain water
Instruction
1. Rinse and clean the crab well. Break the shell and cut into pieces. Set aside.
2. Ground the chili with shallots, garlic finely.
3. Mix ketchup with vegetable oil, Thai chili paste, rice vinegar, sugar, coarse salt, tapioca starch, chicken stock, egg,
grounded chili, onion, chopped red chili and spring onion. Mix it well.
4. Add crab into the mixture and stir it. Place in the Double cook basket.
5. Put rice* in the pot. Add water up to the marked level. Place steam basket and crab tray on top.
Close the lid. Press [Menu] to select the type of rice.
6. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the crab tray out.
7. Stir the mixture and arrange it in the serving plate. Garnish with coriander leaves and serve while hot.
Remark : - The taste is a bit spicy
Ingredients [2-3 servings]
2 Cod fish 100 g each
30 grams pork belly, finely sliced
1 to 1 1/2 tablespoons light soy sauce
1 teaspoon sesame oil
3 tablespoons ginger, finely sliced
1 spring onion, finely sliced
1/2 long red chili, finely sliced
Rice
Plain water
Instruction
1. Rinse and clean the fish well. Place on a colander to dry.
2. Place snow fish in the Double cook basket, add pork belly, ginger, season with light soy sauce and sesame oil.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and fish tray on top.
Close the lid. Press [Menu] to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the vegetables tray out.
5. Arrange the fish in the serving plate. Garnish with spring onion and chili. Serve while hot.
28
Steamed Tofu in Brown Sauce
Ingredients [3-4 servings]
250 grams soft tofu, cut into pieces
1 tablespoon garlic, chopped
6 fresh shitake mushrooms, halved
1 tablespoon vegetable oil
1 tablespoon mushroom sauce
2 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
1/4 teaspoon pepper
1/2 cup chicken stock
2 teaspoons tapioca starch
2 spring onion, cut into 1” long
1/2 long red chili, diagonal sliced
Rice, Plain water
Instruction
1. Mix vegetable oil with garlic and season with mushroom sauce, light soy sauce, sugar, sesame oil, pepper,
chicken stock and tapioca starch. Stir to combine.
2. Add shitake mushroom, tofu and onion spring and stir to combine. Transfer mixture to the Double cook basket.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and tofu tray on top.
Close the lid, Press [Menu] button to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and the tofu tray out.
5. Arrange tofu in the serving plate. Garnish with chili. Serve while hot.
Thai Style Gado Gado
Ingredients [3-4 servings]
1.0L 1.8L
4 4 boiled eggs, quartered
20 20 pieces fried tofu, cut into rectangles
2 2 cucumbers, sliced
2 2 tomatoes, sliced crosswise
35 70 grams cabbage, cut into pieces
25 50 grams carrot, cut into sticks
50 100 grams potatoes, peeled and cut into pieces
50 100 grams Thai water spinach, cut into pieces
25 50 grams string bean, cut into 1” long
25 50 grams bean sprouts
Peanut sauce
Rice, Plain water
Peanut sauce ingredients
Double cook
1/3 cup dried long red chili, seeded and soaked
3 tablespoons shallot, finely sliced
2 tablespoons garlic, finely sliced
1 teaspoon coarse salt [1]
1 teaspoon kapi [Thai chili paste]
3/4 cup roasted peanut, grounded
2 cup chicken stock
1 1/2 - 2 teaspoons coarse salt [2]
2 tablespoons tamarind paste
1 tablespoon lime juice
4 tablespoons palm sugar
1 1/2 tablespoons sweet soy sauce
2 tablespoons vegetable oil
29
Steamed Eggs with Shrimps
Ingredients [3-4 servings]
1.0L 1.8L
2
2
3
3
2
3
1/2 3/4
1 1/2
1
1/4 1/4
2
2
3
3
2
2
Rice
Plain water
tablespoons fresh shrimps, sliced
boiled fresh shrimps for topping
eggs
cup chicken stock
teaspoons light soy sauce
teaspoon coarse salt
tablespoons spring onion, sliced
bunches coriander leaves
shitake mushroom, blanched for topping
Instruction
1. Break the eggs in a mixing bowl. Beat well. Add salt, light soy sauce and sliced shrimps. Mix well.
2. Gradually pour chicken stock into the mixture while beating. Pour mixture into a serving bowls or
the Double cook basket cover with aluminum foil.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and egg bowls on top.
Close the lid. Press [Menu] to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the eggs tray out.
5. Garnish steamed eggs with boiled shrimps, mushroom, spring onion and coriander leaves.
Ingredients [3-4 servings]
350 grams snakehead fish, cut crosswise
4 medium size shallots, sliced
2 tablespoons garlic, chopped
2 bird chili, crushed
2 tablespoons ginger, sliced
4 tablespoons honey
1 tablespoon fish sauce
1/2 teaspoon coarse salt
1 teaspoon sweet soy sauce
1/2 teaspoon black pepper, grounded
2 tablespoon vegetable oil
1 spring onion, cut into 1” long
1 bunch coriander leaves
Instruction
1. Rinse and clean the fish well. Let it dry.
2. Mix vegetable oil with honey, fish sauce, salt, sweet soy sauce and pepper. Mix well.
3. Add garlic, Shallots, bird chili, spring onion, ginger and snakehead fish and stir it well.
Transfer mixture to the Double cook basket.
4. Put rice* in the pot, add water up to the marked level. Place steam basket and fish tray on top.
Close the lid. Press [Menu] to select the type of rice.
5. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the fish tray out.
6. Arrange the fish in a serving plate and garnish with coriander leaves. Serve while hot.
30
Chicken with Green Curry Paste
Ingredients [3-4 servings]
1/2
1/4
1/4
1/2
Instruction
1. Rinse and clean chicken and cut into 1/2 cm long.
2. Mix vegetable oil with green curry paste, coconut cream and season with fish sauce and palm sugar. Stir it well.
3. Mix chicken with the prepared seasonings. Add Thai eggplants, pea eggplant, chilies, kaffir lime leaves and
sweet basil leaves, Place mixtures in the Double cook basket.
4. Put rice* in the pot, add water up to the marked level. Place steam basket and chicken tray on top.
Close the lid. Press [Menu] to select the type of rice.
5. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the chicken tray out.
Arrange in the serving plate .Serve while hot.
Remarks : - When using ready-made curry paste, be cautious before adding fish sauce
since fish sauce taste might be already included in the ready-made paste.
- Place eggplants around the edge of inner basket to help thorough cooking.
Mixed Vegetables
Ingredients [2-3 servings]
70 grams broccoli, cut into floral
50 grams shitake mushroom, halved
70 grams cauliflower, cut into floral
35 grams baby corn, halved
25 grams asparagus, cut into 1 1/2” long
35 grams carrot, sliced
20 grams sweet pea
3 tablespoons mushroom sauce
2 teaspoons light soy sauce
1 1/2 teaspoons sugar
2 tablespoons chicken stock
1 1/2 teaspoons tapioca starch
1 tablespoon garlic, chopped
1 tablespoon vegetable oil
Rice, Plain water
Instruction
1. Mix mushroom sauce with light soy sauce, sugar, chicken stock, tapioca starch, vegetable oil and garlic. Mix well.
2. Add all vegetables and mix it well .Transfer to the Double cook basket.
3. Put rice* in the pot, add water up to the marked level. Place steam basket and vegetables tray on top.
Close the lid. Press [Menu] to select the type of rice.
4. Press [Double Cook] button. When rice is cooked, alarm will ring. Open the lid and lift the vegetables tray out.
5. Arrange vegetables in the serving plate and serve.
31
Ingredients
300 grams Instant butter cake mix
4 eggs
30 grams water
180 grams salted butter
500 grams whipped cream
Fruits (e.g. peach, kiwi, sweetened red cherry) for garnish
Instruction
1. Beat butter until it rises. Add eggs then mix. Add butter cake mix and water in alternateand continue to beat for 3 minutes.
Pour the mixture into the inner pot. Press [Menu] button select Cake menu then press [Cook] button and set for
30-35 minutes. Once the cake is baked, the Warm light will show, Press the Off button.
2. Remove the inner pot. Flip the cake onto a grill and leave to cool down.
3. Slice the cake into 3 layers. Coat the whipped cream on each layer of the cake and then around the cake. Decorate with fruits
like peach, kiwi and sweetened red cherry.
Ingredients
600 grams pork spare ribs
2 teaspoons mustards
1/2 teaspoon ground salt for marination
1/2 teaspoon ground pepper
6-7 large cherry tomato
3 small onion (about 100 grams, halved)
100 grams carrot (1 cm. thick pieces)
150 grams tomato (1 1/2 cm. thick cubes)
1 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
2 bay leaves
1/3 cup tomato sauce
1/4 cup chili sauce
1 tablespoon worcestershire sauce
1 teaspoon brown sugar
1/2 teaspoon ground salt
2 tablespoons salt butter
1 cup stock or water
Instruction
1. Marinate the ribs in mustard, ground salt, and ground pepper. Mix well and leave for 10-15 minutes.
2. Put butter, garlic and chopped onion into the inner pot, Press [Rapid eco] button. Close the lid and leave 5 minutes until aromatic.
3. Add ribs, tomato sauce, chili sauce, Worcestershire sauce, brown sugar, ground salt, and bay leaves then stir well.
Press the [Rapid eco] button. Close the lid and let it cook for 10 minutes until the contents mix.
4. Add carrot, potato, onion, tomato and stock into the inner pot, Press the menu button select [Slow cook] menu and setting timer
1-2 hours then press [Cook] let it cook until Warm light shows or until the contents are cooked.
Press the Off button and serve hot.
32
Ingredients
Instruction
1. Combind two rice and rinse well, Place in a calander to drain.
2. Put shrimp paste and oil in the pot. Press [Cook] button and cook for 7-8 minutes. Add shrimps and stir until cooked,
Removed shrimps from the pot and set aside.
3. Put rice in the pot and close the lid. When rice is hot, open the lid and stir for 5-8 minutes util rice turn tranparent.
4. Add water to second mark at the pot (brown rice). Season to taste with fish sauce, salt and sugar. Add carrots, mushroom
and stir. Close the lid. Press [Menu] and select [Brown rice]. Press [Cook] button.
When rice is cooked [Off/Warm] button light is on.
5. Open the lid and add lemongrass, fimgerroot, peppercorn, kaffir leaves, cashew nuts and cooked shirmps. Stir to combine.
Transfer to serving plate and decorate with coriander and chopped chilies.
Remarks : - Mid-year crop jasmine rice is recommended, as new crop will yield muddy rice when cooked.
- Use rice measuring cup of rice cooker.
Ingredients
Instruction
1. Immerse dried fish maw in plain water until is soft. Squeeze out the water.
2. Put water, soaked fish maw, bashed ginger, chinese whisky and shallot into the inner pot. Press the [Rapid eco] button
and let it cook for 10-15 minutes. Open the lid, remove the fish maw, clean and squeeze.
3. Put stock and chinese wolfberry seeds into the inner pot. Close the lid and press the [Rapid eco] button. Once the water
is boiled, add fish maw, bamboo shoots, mushriims and pig or duck blood cake. Season with sweet soy sauce, dark soy sauce,
light soy sauce, shitake mushroom sauce, oyster sauce, ground salt and crystalline sugar. Close the lid and continue to cook
for 5-10 minutes.
4. Add dissolved corn starch into the contents. Stir until the starch becomes clear. Press the [Off] button.
5. Add boiled, stranded chicken, crab meat and boiled quail eggs. Stir well.
6. Serve garnished with cariander and ground pepper, with pickled chili and chinese black vinegar on the side.
33
RZ-D10VFY
RZ-D18VFY
(L)
(V)
(Hz)
(W)
(W/h)
38 W/h*
40 W/h*
(m)
(cm)
(cm)
(cm)
(kg)
3RPL118661 2017-06 (AP-HCPT) R0
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