Recipes continued
Sang Choy Bao
Serves: 4 as an entrée
Preparation: 10 minutes
Cooking: 8 minutes
3 green onions
1 tablespoon peanut oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
6 fresh shitake mushrooms, chopped finely
10 water chestnuts, chopped finely
350g lean chicken or pork mince
4 lettuce leaves, to serve
2 teaspoons sesame seeds, toasted
Sauce
1 tablespoon shao hsing cooking wine
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1.Separate white and green parts of onions. Finely chop the white parts and thinly slice the green. Keep separate and set aside.
2.Heat wok on setting 9; add oil and cook garlic, ginger, mushrooms, water chestnuts and white parts of green onions and cook, stirring frequently for 1 minute.
3.Add mince and cook 3-4 minutes or until golden and crumbly.
4.Combine sauce ingredients in a separate bowl, mix well. Pour into chicken mince and
5.Spoon into lettuce cups, sprinkle with sesame seeds and serve immediately.
Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.
Chicken Laksa
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
250g rice vermicelli noodles, cooked and drained
100g bean sprouts
½cup fresh coriander leaves ¹/³ cup packaged fried shallots
1.Heat wok on setting 7. Add paste and garlic and stir fry for
2.Add chicken and tofu to liquid and cook until heated through.
3.Divide warm noodles among four bowls. Ladle liquid with chicken and tofu among the bowls. Top with bean sprouts, coriander leaves and fried shallots.
Tip: Fried shallots are available from asian grocers and some good supermarkets.
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