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Recipes
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
1.2kg chicken wings
¹⁄ ³ cup plain flour
Salt and pepper
Peanut oil, for deep frying
Green onions, to serve
Honey Chilli sauce
1 tablespoon peanut oil
1 tablespoon grated fresh ginger
2 tablespoons honey
2 teaspoons cornflour
1 tablespoon water
2 tablespoons shao hsing cooking wine
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1. Cut wings in half and trim tips. Coat
chicken in flour that has been seasoned
with salt and pepper.
2. Heat oil in wok on MED/MAX setting.
Note: See tips on deep frying in a wok on
page 7. Always use caution when deep frying
foods such as chicken as the skin may pop
during cooking.
3. Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
4. Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on MED setting; add 1
tablespoon of fresh oil to the wok. Add
ginger and cook for 1 minute. Add honey
and cook for a further minute. Combine
remaining ingredients and add to wok. Stir
until sauce boils and thickens.
5. Add chicken and stir until chicken is well
coated and warmed through. Garnish with
thinly sliced green onions.
Tip: Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
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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 MED setting; 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 stir-fry 3 minutes or until chicken
mince is cooked and sauce has thickened.
Stir through green parts of green onions.
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.
Recipes
Chicken Laksa
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
3-4 tablespoons laksa paste
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
½ cup fresh coriander leaves
¹/ ³ cup packaged fried shallots
1. Heat wok on MED setting. Add paste and
garlic and stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk
and simmer, stirring occasionally for 3-5
minutes.
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.
Rendang Daging – Spicy Coconut Beef Curry
Serves: 6
Preparation: 30 minutes
Cooking: 1 ½ hours
1.5kg chuck steak
¹⁄ ³ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
400ml coconut milk
2 tablespoons fish sauce
Sea salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
2cm piece fresh ginger, peeled, roughly chopped
2cm piece fresh galangal, peeled, roughly chopped
pinch sea salt
1. To make curry paste, remove stem and
seeds from chillies, soak chillies in hot
water until just softened; roughly chop.
Place all curry paste ingredients in a food
processor and process to a smooth paste;
add a little water if necessary.
2. Trim fat from beef and cut into 3cm pieces.
3. Heat wok on MIN/MED setting; lightly toast
coconut, stirring, until lightly golden; remove
from heat and allow to cool. Once cool,
process in a food processor to a fine powder.
4. Heat wok on MED setting; add curry paste,
coriander, turmeric and lime leaves and
cook, stirring, for about 5 minutes or until
fragrant.
5. Add beef and stir until browned. Add
desiccated coconut, coconut milk and fish
sauce into the wok and stir to combine.
6. Reduce heat to MIN setting and simmer,
stirring occasionally for about 1 ½ hours
or until beef is tender and sauce is a rich
brown colour and has thickened. Season
with salt.
Tip: If the sauce has thickened too much
before the meat is tender then add 2-3
tablespoons of water and reduce again.
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