eSpring / eSpring & Morphy Richards Redefine Hot Water Dispenser Bundle GWP

Valid from 01 JUN 2022 - 30 JUN 2022

Available 1 – 30 June 2022


BUY eSpring (100188) OR eSpring & Morphy Richards Redefine Hot Water Dispenser Bundle (292799) GWP Color King Sauce Pan (311895) worth RM140/B$48.40


Great for various cooking methods: braising, stewing, slow cooking, steaming, frying and boiling.

Gas stove
Electric stove
Ceramic stove
oven- and microwave-safe (remove the lid)

Smart design with 3 holes in lid to prevent overflow while cooking.

Ergonomic handles for ease of use.

Excellent heat retention and heat distribution.

Able to withstand high temperature changes between 20°C and 450°C.

Far Infrared Radiation (FIR) technology to lock in nutrition.

Salmon Oat Porridge


100g oats

400ml water

2 cloves garlic, sliced

150g salmon

2 button mushrooms, sliced

Peas, corn and carrots (as desired)

Salt and pepper


  1. Boil the oats in water.
  2. In a separate frying pan, stir fry the garlic and salmon. Add the mushrooms.
  3. When the oats are boiled, add the fried ingredients into the oats.
  4. Stir in the peas, corn and carrots.
  5. Season with salt and pepper to taste.


    Braised Prawns With Ginger


    500g prawns

    1 stalk spring onion, chopped

    2 inches ginger, julienne

    5 cloves garlic, julienne

    1 red chilli, julienne

    1 tbsp cooking oil

    Salt to taste


    1. Clean the prawns leaving the shells on and set aside.
    2. Heat the ceramic pot. Pour in some cooking oil, then add spring onion, ginger and garlic. Fry until fragrant.
    3. Add the prawns, mix well, then cover. Braise for approximately 3 – 4 minutes, occasionally stirring, until the steam comes out from the vent.
    4. Lastly, add red chilli and salt to taste. Serve.


    Zucchini Lasagne


    450g lean minced beef

    1½ tsp salt

    1 tbsp olive oil

    ½ large onion, chopped

    3 cloves garlic, minced

    1 can tomatoes, crushed

    2 tbsp fresh basil, chopped

    Black pepper to taste

    3 medium zucchini, sliced 1/8" thick

    1½ cup ricotta cheese

    ¼ cup Parmigiano Reggiano cheese

    1 large egg

    4 cups mozzarella cheese, shredded


    1. In a medium sauce pan, brown meat and season with salt. When cooked, drain in a colander.
    2. Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
    3. Meanwhile, slice zucchini into 1/8" thick slices, lightly add salt and set aside for 10 minutes.
    4. Preheat a gas grill or grill pan to medium high and grill for 2-3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
    5. Preheat oven to 190°C. In a medium bowl mix the ricotta, parmesan and egg. Stir well.
    6. In a casserole dish, spread ½ cup of sauce on the bottom and layer the zucchini to cover. Spread ½ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
    7. For the last layer, top with the remaining zucchini and sauce, cover with foil and bake for 30 minutes. Uncover the foil and bake for another 20 minutes (to thicken up the sauce) then add the remaining 1 cup of mozzarella and bake until melted, around 10 minutes.
    8. Let stand for about 5-10 minutes before serving.


    Salmon Wellington


    200g salmon fillet

    1 pack spinach

    1 clove garlic, chopped

    100g cream cheese

    100g Parmesan cheese

    30g breadcrumbs

    Salt & pepper to taste

    Egg wash to brush

    1 sheet puff pastry

    2g fennel

    3g dill


    1. Marinate the salmon with salt and pepper.
    2. Stir fry the spinach and garlic with butter and olive oil (to stop the butter from burning).
    3. Add in some breadcrumbs, cream cheese and Parmesan cheese.
    4. Sprinkle in some fennel and dill, mix well.
    5. Spoon the cheesy spinach over the top of salmon.
    6. Fold one side of the puff pastry over the top, repeat on the opposite side, brush with more egg wash.
    7. Bake the salmon wellington for 20 to 25 minutes in a preheated oven at 200°C until deep golden brown.

    Product Specifications:

    • Suitable for gas and electric cookers, dishwasher and freezer
    • Materials: Ceramic, Bakelite
    • Capacity: 1600ml
    • Colour: Blue
    • Lid: 34.5cm (L) x 18cm (D) x 10cm (H)
    • Pot: 17cm (D) x 6cm (H)

    Terms & Conditions

    • Available in Malaysia and Brunei only, while stocks last.
    • Open to Platinums & Above from 1 Jun (10am onwards) – 2 Jun 2022, limited to 6ea per ABOship per day.
    • Open to all ABOs & APCs from 3 Jun 2022 (10am onwards) – 30 Jun 2022.
    • Limited to 3ea per APCship per day.

    To buy, visit www.amway.my