New Year Colourful Surprise by Sharp Microwave Oven

Vegetables:
6 pcs chinese cabbage
320 gm spinach
30 gm carrot, cut into thick strip
2 pcs firm white taufu, cut into fours and hollow out centre
2 red chillies, cut 1" length
2 green chillies, cut 1" length
60 gm asparagus, cut 2" length
8 pcs chinese mushroom
140 gm English celery, cut julienne with 2" length
100 gm lotus root, sliced
60 gm carrot, cut into flower shape
Few pcs of kuchai

Prawn paste:
330 gm shelled prawns, blend to paste
1/4 tsp pepper
1 1/2 tbsps carrot, minced and cook covered with a little water, drain for 2 mins HIGH
1/4 tsp sugar
3/4 tsp salt
2 tbsps cornflour
1/2 tsp sesame oil
Spring onion, diced

Chicken stock:
800 gm chicken bones
15 pcs red dates, deseed
1 stalk spring onion
Salt to taste
1 litre water
1 tsp 'Hwa Tiow' wine (optional)

Method:
1. Boil all chicken stock ingredients except wine for 40 mins HIGH covered. Strain. Add wine and set aside.
2. Mix all prawn paste with seasoning ingredients, spring onions and cooked carrot. Set aside
3. Place chinese cabbage and spinach into bowl, cover. Cook using SENSOR COOK - veg. Cook carrots for 2 mins HIGH. Assemble in sushi style
4. Stuff white taufu, red chillies, green chillies, mushroom with prawn paste. Remaining prawn paste make into balls. Steam each for 2 mins MED covered
5. Place celery, asparagus into bowl and cook 1 - 2 mins HIGH. Tie with blanched kuchai*
6. Cook lotus rings with a little water for 5 mins HIGH covered
7. Assemble all vegetables in a big platter and pour hot chicken stock over
8. Serve with chilli and calamansi sauce

* To blanch kuchai - in a bowl, cook covered for 1 min HIGH