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STEAMED VEGETABLES
(WARM GADO GADO)
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
10 oz (300g) firm tofu, cubed
1 cup (250ml) Peanut Sauce (recipe below)
1. Place the vegetables and tofu into
steaming tray. Place 3 Rice Duo 6 cups
water into the removable cooking bowl.
Cover with lid and press the selector
control to ‘Cook’. When the stock is
boiling, place the steaming tray into
removable cooking bowl, replace lid and
cook for 5-7 minutes.
2. Place the vegetables and tofu onto a
serving platter and drizzle with warm
Peanut Sauce.
PEANUT SAUCE
1 onion, chopped
1 clove garlic
3
⁄
4
" (2cm) piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder
1 tablespoon soy sauce
1
⁄
4
cup crunchy peanut butter
1 teaspoon chili paste
2 teaspoons brown sugar
1 cup coconut milk
1. Place the onion, ginger and garlic into
a food processor and process until fine.
2. Heat oil in a saucepan over medium
heat. Add onion mixture and gently fry
for 3-4 minutes.
3. Add curry powder and soy sauce. Stir
well before adding peanut butter, sugar,
and chili paste.
4. Add the coconut milk and stir thoroughly
until the sauce is smooth. Increase the
heat then cook for 5 minutes.
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STEAMED RECIPES cont’d
MEXICAN MARINATED
CHICKEN BREASTS
Serves 4
4-5 oz (120g-150g) boneless chicken breasts
(supremes) or boneless thighs
1
⁄
2
small onion, roughly chopped
4 garlic cloves, smashed
1
⁄
2
teaspoon cumin seeds
1
⁄
2
teaspoon dried thyme
1
⁄
2
teaspoon dried oregano
1
⁄
2
teaspoon red pepper flakes
1
⁄
2
teaspoon salt
1 bay leaf broken
1 cup orange juice, preferably
freshly squeezed
1. Combine onion, garlic, herbs, spices
and orange juice in a shallow, non-metal
container. Add chicken pieces in a
single layer, cover and marinate at least
4 hours or for as long as overnight in
the refrigerator, turning chicken
several times.
2. Place the marinated chicken into
steaming tray.
3. Place 3 Rice Duo 6 cups water into the
removable cooking bowl. Cover with lid
and press the selector control to ‘Cook’.
When the water is boiling, place the
steaming tray into the removable cooking
bowl, replace the lid and cook for 20–25
minutes or until cooked when tested.
Remove chicken and slice thinly.
4. Serve on top of rice pilaf with fresh
tomato or mango salsa.
STEAMED RECIPES cont’d
BR6484 RC16XL Book_AM 17/2/06 12:50 PM Page 22