Designed to simplify crisp RECIPES
Renowned Travel & Food Blogger - Kazef Chief Editor of Kazef s Blog: Me + My Food, it is very popular with over 6500 Facebook fans. content 04-05 Grilled Mackerel with Japanese Sour Sauce 06-07 Cajun Crispy Chicken Steak Avocado Salad Kazef s experience on Whirlpool m.a.x. Crisp: I really like Whirlpool s m.a.x. Crisp as it can help me cook a wide range of delicacies easily despite its compact size. The 6 th Sense Crisp function bakes food to golden brown, making it crispy outside but juicy inside. Its most distinctive merit is that a few drops of oil can create the crisp cook effect. Moreover, grease and smoke will not be released during cooking. Besides the grill function, it also provides the 6 th Sense Steam function which determines the most appropriate cooking time according to food humidity. It s truly the best cooking partner. 08-09 Steam Bean Curd with Miso and Beech Mushroom 10-11 Cream Sauce Chicken with Crispy Noodle 12-13 14-15 Tom Yum Soup Pork Jerky 16-17 Braised Pig Knuckles 18-19 Grilled Salmon Fillets with Pistachios 20-21 Grill Lamb Racks with Lemon Juice 22-23 Meat Kebabs 02 03
Grilled Mackerel with Japanese Sour Sauce INGREDIENTSServes 2 1. Mackerel half pc PROCEDURE Seasoning: Suitable amount of thyme, salt and sugar. Sauce: 1 pc of parsley, a few pcs of garlic, suitable amount of spring onion, ginger and japanese soya sauce, 1 pc of lime, 2-3 tbsp of water Defrost mackerel, dry, lightly wipe with salt, then insert the thyme. Bake for 5 minutes using the Grill function with the fish skin facing down. Then bake for 4 minutes using the Crisp function. Chop parsley, lime skin and spring onion; grind ginger and garlic. Add water, lime juice and Japanese soya sauce to make the sauce. Pour the sauce onto the fish after baking or serve the sauce separately. TIPS If the sauce is too sour, add some radish puree to neutralize it. 04 05
Cajun Crispy Chicken Steak Avocado Salad INGREDIENTSServes 2 + + + + + 1. Chicken steak 1 pc 2. Bell Pepper suitable amount 3. Avocado 1 2 pcs 4. Small spinach suitable amount 5. Lemon 1 pc 6. Tomato 1 pc Cajun Marinade: Suitable amount of Cajun powder, salt, sugar, pepper, olive oil and black pepper PROCEDURE Defrost chicken steak, make a few cuts at the bottom. Marinate with salt, pepper and Cajun powder for 2 hours or overnight. Shred the bell pepper, put on the crisp plate of m.a.x. Crisp, sprinkle olive oil and black pepper. Bake using the Crisp function for about 5 minutes, until it is slightly burnt on the surface. Bake chicken steak with the skin upward using the Grill function for 15 minutes. Cut avocado into pieces, mix with the spinach and bell pepper, add suitable amount of lemon juice and olive oil. After grilling, bake the chicken steak using the Crisp function for 2 minutes, until the chicken skin is crispy and golden brown. Take out the chicken steak and put on top of the salad. TIPS Use ripe avocados which are soft, for a better taste. 06 07
Steam Bean Curd with Miso and INGREDIENTSServes 2 + + Beech Mushroom 1. Beech mushroom 1 packet 2. Bean curd 1 pc 3. Spring onion suitable amount Seasonings: small amount of japanese white miso, suitable amount of sugar, olive oil and sesame oil, 1-2 tbsp of water PROCEDURE Cut out the end of beech mushroom, add olive oil and bake for 3 minutes using the Crisp function to bring out the fragrance of the mushroom. Shred spring onion, soak in water. Add Japanese white miso, sesame oil, water and seasoning to the mushroom, mix well. Put bean curd into the steamer box, put marinated beech mushroom on top. Cover the steamer box, cook using the 6 th Sense Steam - Vegetable function. Add spring onion and olive oil after steaming. TIPS It is better to use Japanese bean curd which has a richer bean flavor. No need to wash the beech mushroom as washing will affect the fragrance of it. 08 09
Cream Sauce Chicken with Crispy Noodle INGREDIENTSServes 4 + + + + + + + + 1. Italian Pasta 100 g 2. Chicken leg (shredded) 1 pc 3. Bacon (diced) 1 pc 4. Mushroom (sliced) 3 pcs 5. Onion (diced) 1/2 pc 6. Cheese small amount 7. Cream small amount 8. Butter 10 g 9. Thyme 1 pc Seasonings: small amount of olive oil and salt PROCEDURE Boil the Italian pasta until soft, drain it, add olive oil and salt. Sautee butter with onion, mushroom, bacon and chicken. Then add thyme, cheese and cream and cook until thick. Lightly oil the crisp plate, place a layer of pasta, then place a layer of cream sauce chicken, place another layer of pasta on top. Place into m.a.x. Crisp and bake using the Crisp function for 8-10 minutes until the noodle is crispy. Place another layer of cream sauce chicken and cheese, bake using the Crisp function for another 2-3 minutes until the cheese is melted. TIPS To create a crispy effect, it is best to use Whirlpool s special crisp plate as with only a few drops of oil, food surface quickly forms a crispy crust. 10 11
Tom Yum Soup INGREDIENTSServes 4 + + + + + + + + 1. Tiger prawns 6 pcs 2. Large tomatoes 2 pcs (chopped) 3. Galangal 6 pcs 4. lemongrass 4 stalks 5. Fresh Kaffir lemon leaves 6 pcs 6. Red bird chilli 3-4 pcs (chopped) 7. Fresh straw mushrooms 150g 8. Oil 2 tbsp 9. Water Small amount Seasonings: 1 tbsp Thai style chilli paste and sugar, 3-4 fresh lime (squeezed), small amount of fish sauce, evaporated milk & chilli oil PROCEDURE Trim all tiger prawns palpus and claws, rinse, drain and pat dry with paper towels. Put oil in ceramic pot and microwave at 700W for 2 minute until oil is hot, mix together with tiger prawns, then further cook with microwave function at 700W for 2 minute. Add all the other ingredients (except water), Thai style chilli paste and sugar, mix well, cook with microwave function at 700W for 3 minutes, pour water to cover all the ingredients, continually cook with microwave function at 700W for 11 minutes until hot. Cover with lid, cook with microwave function at 500W for another 8 minutes until boiled, add fresh lime juice, fish sauce, evaporated milk and chilli oil into the soup and mix well before serving. TIPS 12 13
PorK Jerky INGREDIENTSServes 2 1. Lean pork 500g Marinade: small amount of Chinese wine and oyster sauce; a pinch of salt, sugar and starch flour PROCEDURE Mince pork in a blender until smooth, mix with marinade and marinate for 10 minutes. Wrap the minced pork with plastic wrap, use a rolling pin to roll out to a thin patty 3mm thick. Put patty on grill rack, put a shallow dish on the turntable under the grill rack to collect meat juice, then use the Microwave + Grill Combi function to grill for 3 minutes. Lastly, further use the Grill function to grill for 22 minutes. TIPS Since the thickness of the patty may vary, keep an eye on it during the grilling process to avoid it from being burnt. 14 15
Braised Pig Knuckles INGREDIENTSServes 4 + + + + + + 1. Pig knuckles 2 pcs (around 700g) 2. Stars of aniseed 4 pcs 3. Ginger 2 pcs 4. Spring onion 2 stalks (sectioned) 5. Minced garlic 1 tbsp 6. Oil 1 tbsp 7. Water Small amount Seasonings: 2 tbsp shaoxing wine, 150 ml soy sauce, 20 g rock sugar, 1 tbsp five spice powder, 2 tbsp dark soy sauce, 1 tsp salt, 1 tbsp oil. PROCEDURE Rinse and scrape off hair of pig knuckles, chop and blanch for 3 minutes, soak in ice water until cool, drain and pat dry with paper towels for later use. Add aniseed, ginger, sectioned spring onion, minced garlic and oil in ceramic bowl, heat with microwave function at 700W for 3 minutes, then mix well with pig knuckles. Add all seasonings, pour water to just cover pig knuckles, cook with microwave function at 700W for 15-25 minutes until hot, cover the lid, cook with microwave function at 350W for 60 minutes. Turned pig knuckles once, cover the lid and cook with microwave function at 700W for 20-30 minutes until pig knuckles are tendered, then place in serving plate and keep warm. Keep cooking the sauce with microwave function at 700W for 10-15 minutes until thick, then serve with pig knuckles. TIPS Blanch the pig knuckles in boiling water first, it can remove the scum from the surface. Simmer the pig knuckles for 2 hours, when the skin starts separating from the meat, the pork knuckle is done and the meat should be very tender. 16 17
Grilled Salmon Fillets with Pistachios INGREDIENTSServes 4 + + + + 1. Salmon fillets 2 pcs (around 150g each) 2. Pistachios 1/4 cup (roughly ground) 3. White bread crumbs 1/4 cup 4. Olive oil 1 tbsp 5. Chopped fresh dill 2 tbsp Seasonings: sea salt & black pepper to taste, 1 tbsp olive oil Wasabi yogurt sauce: some wasabi, plain yogurt & chopped fresh dill PROCEDURE Toast grounded pistachios and bread crumbs with 1tbsp of olive oil in a nonstick pan over low heat for 2-3 minutes until brown, cool briefly, then stir in fresh chopped dill. Rinse and pat dry salmon fillets with paper towels, season with salt and pepper, salmon fillets skin side down and sear for 2 minutes on oiled nonstick pan over low heat, turn the salmon fillets and brown on other three sides, coat and press the salmon fillets with pistachio mixture. Plate salmon fillets on oiled grill rack then place on turntable, put a shallow dish under grill rack to collet meat juice. Cook with Grill function for 10 minutes, serve with mixed wasabi yogurt sauce. TIPS You can cut the crust off the white bread, diced and grated in the blender for making homemade bread crumbs. By searing, salmon fillets will remain juicy and tender inside while crispy outside even after grilling. 18 19
Grill Lamb Racks with Lemon Juice INGREDIENTSServes 4 + 1. New Zealand lamb racks 4 pcs 2. Lemon 1 pc Marinade :2 tbsp lemon juice, 1 lemon (grated zest), 1 tsp ginger powder, 1 tsp brown sugar, 1 tbsp soy sauce, 1 tsp corn starch, 2 tbsp olive oil, pinch of salt & pepper PROCEDURE Rinse, drain and pat dry lamb racks with paper towels, place lamb racks in a shallow dish, combine the other ingredients and pour over meat, marinate the meat for at least 3 hours, turning racks and basting them several times with marinade. Place lamb racks meat side up on oiled grill rack then place on the turntable, put a shallow dish on the turntable under the grill rack to collect meat juice. Grill the racks with Grill function for 15-20 minutes on one side until golden brown, turn over and grill the other side for 10 minutes. Cover the lamb racks with foil and let them rest for 5-10 minutes then serve. TIPS New Zealand lamb racks are soft texture, tender, juicy and the smell of mutton is less than other lamb meat. Let the lamb racks rest for 5-10 minutes after grilling, the meat will be dry without an ample rest. 20 21
Meat Kebabs INGREDIENTSServes 4 + 1. Tenderloin pork 600g (cut into cubes) 2. Small red onions 1/4 pc (chopped) Side salad: diced tomatoes, feta cheese, diced avocado, pitted black olive, mix with salad vinegar Marinade: 1 tsp salt, 1/2 tsp ground black pepper, 4-5 tbsp of olive oil PROCEDURE Rinse, drain and pat dry tenderloin pork with paper towels, marinate the meat for at least 1 hour with marinade. Thread together the meat and chopped red onions on the wooden skewers. Preheat the crisp plate for 3 minutes with Crisp function. Arrange the kebabs on the crisp plate, and place the crisp plate on the turntable, roast for 8-10 minutes with Crisp function then turn and roast again with Crisp function for another 4-6 minutes until golden, serve with side salad. TIPS If using whole onions, soften them for a few minutes at microwave 700W. You can vary the type of meat and vegetables used as you like. 22 23