SWEET& SOUR CHICKEN WITH
EGGPLANT
SERVES 4
Youcanusestore-boughtsweet& sour
sauce,butthishomemade version is
worth the effort.
(^1) / 4 cup(60ml)chickenstock
(^1) / 4 cup(60ml)tomatoketchup
170gbrownsugar
(^2) / 3 cup(165ml)ricewine vinegar
2 tbsdarksoysauce
1 tspChinesefivespicepowder
3 garliccloves,finelychopped
2 tbsginger,finelychopped
4 (about400gtotal)chicken thigh
fillets,thinlysliced
(^1) / 3 cup(80ml)sunfloweroil
250geggplant,cutinto1cmpieces
3 longgreenshallots,thinly sliced,
plusextratoserve
4 cups(580g)cooked long grain
orjasminerice
Roastedcashews and coriander,
to serve
Tomakethesweetandsoursauce,place
stock,ketchup,sugar,vinegar,soysauce,
fivespicepowder,garlicandhalfthe
gingerin a deepsaucepanovermedium-
highheatandbringtotheboil.Reduce
toa simmer,stirringtodissolvesugar.
Simmerfor10-12minutesuntilslightly
thickened.Removefromtheheatandset
asidetocool.Oncecooled,placehalfof
themarinadein a bowl with the chicken
andstirtocoat.
Heathalfoftheoilin a largefrypan
orwokoverhighheat.Addremaining
1 tbsgingerandeggplantandstir-fryfor
3-4minutesuntilgolden.Removeusing
a slottedspoonandsetaside.Returnwok
tohighheatwithremaining2 tbsoil.
Addshallotsandstir-fryfor2-3minutes
untiljustsoftened.Addchickenwiththe
marinadeandstir-fryfor4-5minutesuntil
browned.Add1 tbssweetandsoursauce
andrice,andstirtocoatin thesauce.
Cook,withoutstirring,for2-3minutes
tocaramelisesomeoftherice.Drizzle
withremainingsweetandsoursauceand
topwithroasted cashews and coriander
to serve.
GARLICKYFRIED RICE WITH
CRISPYPORK
SERVES 4
(^1) / 3 cup(80ml)peanutoil
4 garliccloves,thinly sliced
300gporkmince
(^1) / 4 cup(80g)chillibeansauce
1 bunchgarlicchives,chopped
4 cups(580g)cooked long grain
orjasminerice
Fried eggs, to serve
Heatoilin wokovermedium-highheat.
Addthegarlicandcookfor2-3minutes
untilgolden.Removeusinga slotted
spoonandsetaside.Addmincetothe
wokwiththegarlicoilandcook,breaking
upmince,for6-7minutesuntillightly
caramelised.Addchillibeanpasteand
cookfor2 minutesoruntillightly
caramelised.Addchivesandriceand
cook,tossingin thepan,for3 minutesor
untilcoloured.Topwithfriedeggsand
scatter with crispy garlic, to serve.
LAKSACHILLI BEEF AND GREENS
SERVES 4
500gbeefrump,trimmed, sliced
150glaksapaste
2 tbspeanutoil
1 tbssesameoil
1 longredchilli,finelychopped
6 longgreenshallots,thinlysliced
1 bunchChinesebroccoli, stems sliced,
leavestorn
1 lemongrassstalk,white part only,
finelychopped
80gbabyspinach
1 quantitycoconutrice (recipe below)
2 tbssoysauce
Beansprouts,crispyeschalots and
lime wedges, to serve
COCONUTRICE
11 / 2 cups(300g)whitelonggrainrice
(^1) / 3 cup(80ml)coconutcream(weused
Woolworths Macro coconut cream)
Forthecoconutrice,cookriceaccording
topacketinstructions.Removefromheat
and cover with a lid for 10 minutes, then
drizzlewithcoconutcreamand^1 / 2 tspsalt
flakes.Fluffwitha forkandsetaside.
Placerumpandlaksapastein a bowl,
stirringtocoat.Setaside until meat is at
roomtemperature.
Heatoilsin a wokovermedium-high
heat.Addchilli,longgreenshallot,
broccolistemsandlemongrassandcook
for3-4minutesuntilshallothassoftened.
Addbeefandstirfryfor3-4minutesuntil
browned.Addbroccolileavesandspinach
andcookfor 30 secondsuntiljustwilted.
Addcoconutriceandsoysauceandcook
for2 minutesuntillightlycaramelised.
Scatteroverbeansproutsandcrispy
eschalots. Serve with lime wedges.
SQUID,PEANUT AND THAI BASIL
SERVES 4
(^1) / 4 cup(50g)coconutoil
3 garliccloves,finelychopped
2 lapcheong(Chinesesausage– from
Asianfoodshops),finelychopped
500g(about3) cleanedsquid hoods,
thinlyslicedintorings
1 tbstomatopaste
11 / 2 tbsshrimppastein beanoil
(substitutechillibeanpaste–
bothfromAsianfoodshops)
4 cups(580g)cooked long grain
orjasminerice
1 tbsfishsauce
2 tspbrownsugar
(^1) / 3 cup(65g)slicedcanned water
chestnuts,drained
(^1) / 3 cup(50g)roastedsalted peanuts,
finelychopped
Thai basil leaves, to serve
Meltoilin a wokoverhighheatandadd
thegarlic.Cook,stirring,for 30 secondsor
untilfragrant,thenaddsausageandcook,
stirring,for2-3minutesuntillightly
caramelised.Addsquidandcookfor
30 seconds,tossingin thewok,untiljust
turningopaque,thenaddtomatopaste,
shrimppasteandrice,andcookfor
4-5minutes,stirringtocoattherice.Add
fishsauce,sugarandwaterchestnutsand
cook,stirring,for1-2minutessothesugar
lightlycaramelises.Scatterover peanuts
and Thai basil to serve.