Stimmen - 4, Durchschnittliche Bewertung: 4
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Anleitung Zusammenfassung
3.Add almonds and green onions, stir through rice and cook for a further 2-3 minutes. Tempeh and Nuts (Serves 4) 1/2 cup soy sauce 1/4 cup brown sugar 2 cloves garlic 1 long red chilli sliced 300g block Tempeh, sliced and deep fried 200g roasted peanuts 200g roasted cashews 1.Preheat wok to setting 9. Add soy sauce, brown sugar, garlic and chilli. Stir until sugar is dissolved and mixture starts to boil and thicken. Immediately toss in Tempeh and nuts, cook for 1 minute. Remove and serve. Recipes continued MAIN MEALS Prawn Laksa (Serves 4) 4 tablespoons laksa paste 1 clove garlic, crushed 500ml coconut milk 375ml fish/chicken stock 600g large green prawns (allow 4 prawns per person), peeled, leaving tails intact and deveined 200g snow peas, topped, halved diagonally 100g bean shoots, trimmed 250g rice vermicelli noodles, cooked and drained 1/2 cup coriander leaves, roughly chopped 6 green onions, thinly sliced on the diagonal 1.Preheat wok to setting 11. Add laksa paste and garlic, stir continuously for 1-2 minutes. Add coconut milk and stock, stir to combine ingredients. Bring to the boil, reduce heat to setting 9 and simmer for 35 minutes. Add prawns, cook for 1 minute, toss in snow peas, bean shoots. 2.Serve laksa immediately in individual bowls with noodles, ladle soup over the top, then garnish with coriander and green onions. Crispy Lemon Chicken (Serves 6) 6 chicken breast fillets 1/2 cup lemon juice 1 tablespoon sugar 2 teaspoons soy sauce Oil for deep frying 1/2 cup cornflour 1/4 cup chicken stock 1.Chop each chicken in half. Combine lemon juice, sugar and soy sauce. Pour over chicken and marinade in refrigerator for 30 minutes. 2.Drain chicken and reserve marinade. 3.Heat oil in Wok to setting 15. Coat chicken in cornflour and fry until golden brown. Drain chicken on absorbent paper. 4.Combined reserved marinade and 1 tablespoon cornflour with stock in clean wok and heat until thickened. Served over crispy lemon chicken. Curried Prawns (Serves 6) 3 tablespoons oil 6 green onions, cut into 5cm pieces 2 medium onions, sliced 3 celery stalks, chopped 1/2 cup French beans 2 tablespoons curry powder 1kg uncooked prawns, shelled and deveined 2 cups chicken stock 1/4 cup cornflour 2 tablespoons sherry 1/4 cup cream 1.Heat oil in Wok on setting 12. Add onions, celery, beans and curry. Stir fry until onions are tender. Reduce heat to setting 3. 2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes and stir through cream. Serve with rice. Recipes continued Thai Chicken Green Curry (Serves 4) Curry Paste 5 green chillies 1/2 stalk lemongrass, sliced 1 tablespoon lime zest 1 tablespoon chopped coriander 2 cloves garlic 6 eshallots, chopped 11/2 teaspoons shrimp paste 1 teaspoon ground tumeric Process all ingredients to a fine paste. Set aside. Chicken Curry 400g chicken breast, sliced 850ml coconut milk 2 tablespoons fish sauce 2 tablespoons shredded kaffir lime leaves 1 tablespoon chopped basil 1.Preheat Wok to setting 15. Add the chicken and gradually pour in the coconut milk. Stir for a few minutes, just until chicken is tender. 2.Add the curry paste and reduce heat to setting 12. Stir and allow the mixture to thicken – about 10 minutes. Be careful that it does not burn. 3.Season with fish sauce and add lime leaves, chilli and basil just before serving. Serve on a bed of steamed rice. Beef Red Curry with Potatoes (Serves 4) 3 tablespoons red curry paste 1 onion, cut into wedges 500g beef fillet, sliced 400ml coconut milk 200g potato, washed and cubed 2 tablespoons palm/white sugar 1 tablespoon lime juice 1/4 cup lime leaves, shredded 1.Heat wok to setting 11. Add curry paste, and onion, cook for 30 seconds. Add beef fillet, tossing quickly, till browned, add potatoes. Stir in coconut milk and bring to the boil. Reduce to a simmer, setting 5. Allow to cook for 10 minutes until potatoes are tender. Stir in sugar, lime juice and leaves. Cook for a further 1 minute. 2.Serve with cooked jasmine rice. 3.Season with fish sauce and add lime leaves, chilli and basil just before serving. Serve on a bed of steamed rice. Recipes continued Seafood Paella (Serves 5) 2 tablespoons oil 2 onions, chopped 1 clove garlic, crushed 11/2 cups chicken stock 250g fish cutlets, cut into pieces 1 tablespoon tumeric 11/2 cups cooked rice 425g can whole tomatoes 125g mussels 250g prawns, shelled and cut into pieces 1 green capsicum, cut into strips 1 red capsicum, cut into strips 1.Heat oil in Wok on setting 15. Bring oil, onion, garlic, chicken stock, fish pieces and tumeric to the boil and cook for 15 minutes. 2.Reduce heat to setting 3 and stir in the cooked rice. 3.Chop the tomatoes and add to the Wok with juice, mussels, prawns and capsicums. Simmer until liquid is absorbed, about 15 minutes and serve. French Vegetable Casserole (Serves 4) 1 large eggplant 4 tablespoons oil 2 onions, peeled and finely sliced 2 cloves garlic, finely chopped 2 green capsicum, cut into stri...