CURRIES AND RICE DISHES cont’d
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.
35
CHICKEN AND TOMATO
RISOTTO
Serves 4
60g butter
2 tablespoons olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1
1
/
2
cups arborio rice
5 cups chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
1
/
2
cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Heat the wok on high sear, add the
butter and oil.
2. Stir fry onion and garlic until softened.
3. Add rice, stir rice through butter until
all grains are covered.
4. Stir through stock.
5. Bring to the boil, continually stirring.
6. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock or
water may be required, depending on
rice types.
CHICKEN, SPINACH AND
PINE NUT RISOTTO
Serves 4-6
1 bunch of English spinach, picked
and washed
2 tablespoons olive oil
2 tablespoons butter
2 cups arborio rice
2 cloves garlic, crushed
2 tablespoons pesto
6 cups chicken stock
500g roasted chicken, shredded
(approximately 1 small roast chicken)
1. Heat the wok on high sear, add the
pine nuts and toast until golden in
colour, then remove.
2. Add oil and butter. Lightly saute spinach
then remove.
3. Add rice stir until all rice is coated in
the oil.
4. Add garlic and chicken stock. Bring the
risotto to the boil.
5. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock or
water may be required, depending on
rice types.
6. Stir through remaining and prepared
ingredients, heat through and serve.
Serve with freshly grated Parmesan cheese.
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CURRIES AND RICE DISHES
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