Main Courses continued
Fried Rice
Makes 4 to 6 servings
2 tablespoons oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
4 cups cooked rice
1 ½ cups chopped cooked chicken
1 ½ cups chopped cooked pork ½ cup spring onions
2 tablespoons soy sauce
2 eggs, beaten
Salt and freshly ground black pepper
Heat oil in cooking vessel on No. 6; add garlic and ginger. Add rice, cooked meat and shallots; stir well to combine. Add soy sauce; pour in beaten eggs and stir continuously until eggs are cooked. Season with salt and pepper; serve immediately.
Fried Onion Sambol
1 cup vegetable oil
4 onions, sliced finely
6 dried chillies, roughly chopped
2 tablespoons dried mustard powder
1 teaspoon salt
¼ cup lemon juice
Heat oil in cooking vessel on No. 2, fry onion until soft. Add chillies and mustard powder; cover vessel, cook, stirring occasionally
for 10 minutes or until oil separates from other ingredients. Add salt and lemon juice, cook for a further 2 minutes. Serve as an accompaniment to curries.
Chinese Fried Vegetables
Makes 6 servings
¼ cup vegetable oil
4 stalks celery, sliced thinly
2 large carrots, peeled, cut into julienne strips
1 small cucumber, sliced thinly
1 turnip, peeled, cut into julienne strips
125g can bamboo shoots, drained
125g button mushrooms, sliced
1 cup bean sprouts
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
Salt and freshly ground black pepper
1.Heat oil in frypan on setting 4. Add onion and garlic and cook, stirring, for
2.Add dried spices and cook a further 1 minute, or until spices are fragrant. Stir through tomato paste and cook for 2 minutes.
3.Increase heat to setting 9; add lentils, stock and water and bring mixture to the boil. Reduce heat to setting 3 and cook, uncovered, stirring occasionally, until the mixture thickens slightly.
4.Add the tomatoes and eggplant and cook, covered, for 10 minutes. Remove lid and cook for a further 10 minutes or until dhal has thickened and the eggplant is soft.
5.Add whole peeled eggs and stir gently until heated through.
6.Season to taste.
26
