Breville EW40 - Manual (Page 20)

While cooking wet dishes
with the lid on, the wok will
turn on and off during the
cooking process, as the
unit is thermostatically
controlled.
NASI GORENG (INDONESIAN
FRIED RICE)
Serves 4
1 tablespoon peanut oil
I teaspoon crushed garlic
1 / 2 teaspoon dried chilli
3 eggs, mixed together
1 / 2 cup coked chicken breast diced
12 medium green prawns peeled and diced
3 1 / 2 cups cooked jasmine rice (cool)
1 / 2 cup water
1 / 4 cup chopped green shallots
1. Heat the wok on high sear setting,
add the oil garlic and ginger and cook
for 2 minutes add the mixed egg and
stir to cook through.
2. Add the chicken and prawns, mix with
the egg mixture, add the rice and
water, and cook until the rice is
hot and glowing.
3. Add the shallots, soy and sweet soy
sauce, cook for a further 1 minute
before serving.
Serve as an accompaniment or as an entree.
THAI GREEN CHICKEN CURRY
Serves 6
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 1 / 2 tablespoons Thai green curry paste
800g chicken thighs diced
1 cup chicken stock
2 cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1 / 3 cup coriander leaves
1. Heat the wok on high sear setting, add
the oil and onion cook until the onion
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 heat to setting 2 - 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.
CURRIES AND RICE DISHES cont’d
38
INDIAN EGGPLANT CURRY
Serves 6
12 small eggplants, diced
2 tablespoons madras curry powder
1 teaspoon sea salt
2 tablespoons peanut oil
1 small onion diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 tablespoon fish sauce
2 tomatoes diced
200ml yoghurt
1. Mix the eggplants with half the curry
powder and the sea salt, sit for
20 minutes in a colander.
2. Heat the wok on high sear setting, add
the oil, onion, curry powder, garlic and
ginger, cook for 2 minutes, add the
eggplant and stir fry, until well browned.
3. Add the fish sauce and tomatoes, reduce
the heat to setting 6, cook until the
eggplant is cooked, stir through the
yoghurt, do not let the curry boil, as the
yoghurt will split.
Serve with steamed basmati rice.
BEEF ROGAN JOSH CURRY
Serves 6-8
2 tablespoons peanut oil
1 1 / 2 kg diced chuck steak
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curry paste
2 cans diced tomatoes
4 cups beef stock
1. Heat the wok on high sear, add the oil
and then 500g of meat at a time to seal
then remove. Repeat until all the meat
is cooked.
2. Add the onion and garlic, cook for
2 minutes before adding the curry paste.
Mix the curry paste and onions together.
3. Add the tomatoes and stock and bring to
the boil, add the meat. Reduce the heat
to setting 2 - 4, place the lid on, with the
steam vent open, and cook for 1 hour.
Serve with yoghurt and steamed
basmati rice.
CURRIES AND RICE DISHES cont’d
39
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