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Refer to the below to set the desired code and weight.

2-1 Chicken Clear Soup (1.0 kg)

Ingredients

• 300 g chicken legs

• 0.5 carrot, peeled and large cut

• 1 potato, peeled and large cut

• 0.5 onion, large cut

• 2 celeries, cut 1 inch

• 3 cups chicken stock

• 0.5 tsp salt

• 0.25 tsp pepper powder

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Clean chicken legs, cut to large pieces and drain.

• Put the all ingredients.

2-2 Chicken Tikka (0.2 - 0.4 kg)

Ingredients

• 4 chicken breasts, cut into cubes

• 1 cup natural yogurt

• 1 tbsp ground cumin

• 1 tbsp garam masala powder

• 1 tsp ground coriander

• 1 lemon juice

• 8 garlic cloves finely chopped

• 1 inch grated ginger, finely chopped

• 0.25 tsp red food color

• 1 lemon

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Rack on a drip dish

• Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water.

• Stir in well with the yogurt to make a tandoori marinade.

• Marinate the chicken in the marinade for 2-3 hours.

• Skewer the pieces of chicken using wooden skewers. Note that the skewers pass the center of pieces.

• Place skewers on the rack on a drip dish.

• When BEEP, turn food over.

• After cooking, remove from the oven and stand.

2-3 Curry Chicken (1.5 kg)

Ingredients

• 400 g chicken breasts, cut into chunks

• 0.25 cup olive oil

• 2 onions, chopped

• 4 garlic cloves, crushed

• 1 ginger root, peeled

• 1 cinnamon stick

• 2 dried red chilies

• 1 tsp turmeric powder

• 400 g tomato sauce

• 0.5 cup water or stock

• 0.5 cup plain yogurt

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Add all ingredients in a deep and large microwave-safe bowl and mix well. Cover with plastic wrap and vent.

• Stir at least twice during cooking.

2-4 Dal Tadka (0.2 - 0.4 kg)

Ingredients

Dal (soaked for 2 hours)	0.2 kg	0.3 kg	0.4 kg
Water	400 ml	600 ml	800 ml
Oil	2 tbsps	2.5 tbsps	3 tbsps
Salt	To taste

• Spices

  Cumin seed / Chili powder / Turmeric powder / Curry leaves

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Combine all ingredients in a microwave-safe bowl and add spices to your preference.

• Stir at least twice during cooking.

2-5 Fish ball and Thai Herbs Spicy Soup (1.0 kg)

Ingredients

• 200 g featherback fish, minced

• 2 tbsps curry paste

• 4 Thai eggplant, quarter

• 1 each red and yellow chili spur pepper, sliced

• 2 bunches fresh pepper corn

• 0.25 cup krachai, thin sliced

• 5 kaffir lime leaves, teared

• 0.25 cup holy basil

• 2 tsps fish sauce

• 1 tsp coconut sugar

• 3 cups water

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Squeeze the featherback fish with a touch of salt and water, until it becomes sticky. Set aside.

• Put the fish ball and all ingredients.

2-6 Stewed Pork belly (1.2 kg)

Ingredients

• 300 g pork belly (less fat)

• 4 star anises

• 3 cinnamon sticks, cut 1 inch

• 5 garlic cloves, crushed

• 2 tsps pepper corn

• 2 coriander roots, crushed

• 4 cups pork stock

• 2 tbsps coconut sugar

• 2 tbsps soy sauce

• 2 tbsps dark soy sauce

• 2 tbsps seasoning sauce

• Cheesecloth for wrap the spices

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Clean pork belly, cut into the pieces about 3 cm pieces.

• Put the pork belly and all ingredients.

2-7 Stir-fried Squid with Curry Powder (0.6 kg)

Ingredients

• 300 g squids

• 0.5 onion, sliced

• 2 red spur peppers, sliced

• 2 Chinese celeries, cut 2 inches

• 2 spring onions, cut 2 inches

• 2 tbsps curry powder

• 1 egg

• 3 tbsps unsweetened condensed milk

• 2 tbsps oyster sauce

• 2 tsps sugar

• 2 tbsps chili paste

• 2 tbsps cooking oil

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Remove the head, tentacles and ink-sac from the squid. Pull off and discard the mottled skin. Slice flesh to stripe and cut into cubes, drain.

• Mix all the ingredients except vegetables and oil.

• Put the mixture, vegetables, oil and squids.

• Stir at least twice during cooking.

2-8 Veg. Biryani (1.0 kg)

Ingredients

• 1.5 cups Basmati rice

• 400 g water

• 2 cups chopped onions

• 1 tomato, chopped

• 1 cup vegetables (carrot, beans, peas, potato), chopped

• 2 green chilies, chopped

• 1 tsp ginger garlic paste

• 1.5 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tbsp Biryani masala

• 1 cinnamon

• 2 cardamoms

• 2 cloves

• 2 small bay leaves

• 1 tsp fennel seeds

• A bunch of finely chopped coriander leaves (cilantro) and mint leaves

• 1 tbsp oil

• 2 tbsps ghee or clarified butter

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook all vegetables and spices in a lightly oiled frying pan until lightly browned.

• Place the cooked vegetable mixture and add rice and water. Cover with plastic wrap and vent.

• Stir at least twice during cooking.