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RECIPES
NASI GORENG
(INDONESIAN FRIED RICE)
Makes 4 servings
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic
1 tablespoon minced ginger
½ teaspoon dried chili flakes
3 eggs, beaten
½ cup diced cooked chicken breast
12 medium shrimp, peeled, deveined and diced
3 ½ cups cooked and cooled jasmine rice
½ cup water
4 tablespoons chopped green shallots
Soy sauce
METHOD
1. Set the wok temperature to HIGH SEAR.
Add the oil, garlic, ginger and chili
flakes and cook for 2 minutes. Add the
mixed egg and stir to cook through.
2. Add the chicken and shrimp and stir into
the egg mixture. Add the rice and water,
and cook until the rice is hot.
3. Add the green onions and soy sauce to
taste. Cook for 1 minute before serving.
Serve as an accompaniment or as an entree.
THAI GREEN CHICKEN CURRY
Makes 6 servings
INGREDIENTS
1 tablespoon vegetable oil
1 brown onion, diced
1 clove garlic, crushed
1 teaspoon minced ginger
2 tablespoons Thai green curry paste
1¾ lbs chicken thighs diced
1 cup chicken stock
2 cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes
1
⁄3 cup coriander leaves
METHOD
1. Set the wok temperature to HIGH SEAR
and add the oil. Cook the onion until it
is translucent.
2. Add the garlic, ginger and curry paste,
cook until, the oil separates from the
curry paste.
3. Add the chicken and toss in the paste
mix, add the stock and half the coconut
cream. Bring the curry to the boil then
reduce the wok temperature to heat
setting 4.
4. Cook the curry with the lid on for 20
minutes, or until the chicken is cooked,
add the remaining ingredients and cook
for 5 minutes.
Serve with steamed jasmine rice.
BEW800XL_IB_B12.indd 34 13/09/12 1:24 PM