Sunbeam WW7500D User manual

Please read these instructions carefully

and retain for future reference.

Professional Wok

7.5 Litre Heat Wall Non-Stick Wok

Instruction/Recipe Booklet

WW7500D

Sunbeam’s Safety Precautions 1

Features of your Professional Wok 2

Using your Professional Wok 7

Cooking Techniques 8

Care and Cleaning 10

Recipes 11

Contents

SAFETY PRECAUTIONS FOR YOUR SUNBEAM

PROFESSIONAl WOk.

• Usewellawayfromwallsandcurtains.

• Avoidusingonmetalsurfacese.g.sink,hotplate.

• Usecautionwhencookingfoodssuchaschicken

astheskinmaypopduringcooking.

• Donottouchcookingvesselwhilsthot,usecool

touchhandles.

• Ifusingaplasticspatuladonotleaveincooking

vesselwhenhot.

• Donotimmersecontrolprobeinwater.

• Useonlythesuppliedtemperaturecontrolprobe

Type910,ModelTC0710withthiswok.

Sunbeam is very safety conscious when

designing and manufacturing consumer products,

but it is essential that the product user also exercise

care when using an electrical appliance. Listed

below are precautions which are essential for the

safe use of an electrical appliance:

• Readcarefullyandsavealltheinstructions

providedwithanappliance.

• Alwaysturnthepoweroffatthepoweroutlet

beforeyouinsertorremoveaplug.Remove

bygraspingtheplug-donotpullonthecord.

• Turnthepoweroffandremovetheplugwhenthe

applianceisnotinuseandbeforecleaning.

• Donotuseyourappliancewithanextensioncord

unlessthiscordhasbeencheckedandtestedby

aqualifiedtechnicianorserviceperson.

• Alwaysuseyourappliancefromapoweroutletof

thevoltage(A.C.only)markedontheappliance.

• Thisapplianceisnotintendedforusebypersons

(includingchildren)withreducedphysical,

sensoryormentalcapabilities,orlackof

experienceandknowledge,unlesstheyhavebeen

givensupervisionorinstructionconcerninguse

oftheappliancebyapersonresponsiblefortheir

safety.

• Childrenshouldbesupervisedtoensurethatthey

donotplaywiththeappliance.

• Thetemperatureofaccessiblesurfacesmaybe

highwhentheapplianceisoperating.

• Neverleaveanapplianceunattendedwhile

inuse.

• Donotuseanapplianceforanypurposeother

thanitsintendeduse.

• Donotplaceanapplianceonornearahotgas

flame,electricelementoronaheatedoven.

• Donotplaceontopofanyotherappliance.

• Donotletthepowercordofanappliancehang

overtheedgeofatableorbenchtoportouch

anyhotsurface.

• Donotoperateanyelectricalappliancewitha

damagedcordoraftertheappliancehasbeen

damagedinanymanner.Ifdamageissuspected,

returntheappliancetothenearestSunbeam

AppointedServiceCentreforexamination,

repairoradjustment.

• Foradditionalprotection,Sunbeamrecommend

theuseofaresidualcurrentdevice(RCD)

withatrippingcurrentnotexceeding30mAin

theelectricalcircuitsupplyingpowertoyour

appliances.

• Donotimmersetheapplianceinwaterorany

otherliquidunlessrecommended.

•Appliancesarenotintendedtobeoperatedby

meansofanexternaltimerorseparateremote

controlsystem.

•Thisapplianceisintendedtobeusedin

householdandsimilarapplicationssuchas:staff

kitchenareasinshops,officesandotherworking

environments;farmhouses;byclientsinhotels,

motelsandotherresidentialtypeenvironments;

bedandbreakfasttypeenvironments.

 Ifyouhaveanyconcernsregardingtheperformanceanduseofyourappliance,

pleasevisitwww.sunbeam.com.auorcontacttheSunbeamConsumerServiceLine.

 Ensuretheabovesafetyprecautionsareunderstood.

Sunbeam’s Safety Precautions

Glass lid with adjustable steam vent

Allowsyoutomonitoryourcooking

progress.

Teflon® Platinum Pro™ non-stick coating

DuPont'smostdurableanddamage

resistantnon-stickcoatingtodate.

Threelayersofpremiumnon-stick

coatingforsuperiorscratchresistance.

Safetousewithmetalutensils.

2400 watt ‘heat-wall’ element

Theelementwrapsaroundtheheavy

dutybaseandsidesofthewok

providingsuperiorheatdistribution

overtheentirecookingsurface.

Detachable 'cook and clean' base

Quickreleaseforeasycleaning.Simply

turntounlockthereleasedial.

Steaming rack

Idealforsteamingfish,vegetablesor

dumplingsforfast,healthy,fat-free

cooking.

Features of your Professional Wok

Cool touch handles and lid knob

Forsaferhandling.

Dishwasher safe parts

Thewokvessel,baseandglasslidare

dishwashersafeandfullyimmersible.

Heavy duty die-cast cooking vessel

Heatingelementiscompletelycastintothe

heavydutybaseforlongerelementlifeand

faster,moreevenheating.

Trigger-release control probe

with 15 heat settings

Theremovableprobeisthermostatically

controlledtoprovideaccuratecooking

temperatures.Thetrigger-releasemakesthe

probeeasytoremove.

Non-slip rubber feet

Provideextrastabilityandpreventslipping.

DuPont Teflon

Platinum Pro

™

Professional Use

YourSunbeamProfessionalWokfeatures

aspecialscratchandabrasive-resistant

non-stickcookingcoatingthatmakesit

safetousemetalutensilswhencooking.

Teflon

PlatinumPro

™

–ProfessionalUseis

DuPont’stoughestnon-stickcoatingtodate

–upto10timesmorescratchresistantthan

singlelayernon-stickcoatings.*

DuPontistheworldleaderinnon-stick

coatingsandtodaymorethan2billion

householdshaveTeflon

non-stickcoated

cookware.

Teflon

PlatinumPro

™

isapremium3layer

non-stickcoating.Itfeaturesspecialscratch

resistantmineralscausingmetalutensilsto

slideovertheseparticleswithoutdamaging

theTeflon

matrix.Thispreservestherelease

propertiesofthenon-stickcoatingandthe

lifeoftheProfessionalWok.

Theresultisanon-stickcoatingthatcanbe

treatedlikeordinarycookware,enablingthe

useofmetalutensils.However,Sunbeam

recommendsthatcareistakenwiththenon-

stickcoatingwhenusingmetalutensils.

Donotusesharpobjectsorcutfoodinside

theProfessionalWok.Damagecausedtoyour

ProfessionalWokasaresultofmisuseof

metalutensilswillvoidyourwarranty.

* The images shown here and performance

claims are based upon the DuPont

In-house Cooking Abuse Test used to

evaluate scratch resistance and release

properties of non-stick coatings.

Superior

nonstick top surface

Primer + scratch

resistant minerals

Reinforced intermediate coat

Wok base

Teflon

Platinum Pro

™

– 3 layer scratch

resistant coating

Results from DuPont’s ‘In-house Cooking

Abuse Test’

SUNBEAM OTHER BRANDS

2400 Watt ‘Heat-Wall’ Element

YourSunbeamProfessionalWokfeaturesa

special2400watt'heat-wall'element.This

elementwrapsaroundthebaseandside

wallsofyourwokprovidingsuperiorcooking

temperaturesandheatdistribution.

Theheatisquicklychannelledfromthe

baseofthewokupthewall.This'heat-

wall'systemcreatestheidealwokcooking

environmentforfastandeasycooking.

The'heat-wall'elementiscompletelycast

intotheheavydutybase.Thisincreasesthe

lifeoftheelementandprovidesfasterheat

distribution.

Trigger-Release Control Probe with 15 Heat

Settings

Theheatcontrolprobeisthermostatically

controlledwith15settingstodeliverperfect

cookingcontrol.

Theindicatorlightswitches'on'whenit

isheating.Whenthewokhasreachedthe

desiredtemperaturetheindicatorlight

switches'off'.Theindicatorlightwill

thencycle'on'and'off'asthethermostat

maintainsthesettemperature.

Theheatcontrolprobeisergonomically

designedwithahandytrigger-release.Simply

holdtheprobeandsqueezethetriggerwith

yourthumbtoremoveit.

Features of your Professional Wok

Completely cast-in element

Heat control probe with trigger release

Heat-wall element channels heat upwards

Using your Professional Wok

Before First Use

Ensureanystickersareremovedfromthe

product.Washinwarmsoapywater,rinse

thoroughlyanddryyourwokandlid.

Do not immerse the heat control probe in water

or any other liquid.

1.Inserttheheatcontrolprobeintothe

socketofthewok.

2.Plugthecordintoa230-240Vpower

outletandturnthepoweron.

3.Settheheatcontrolprobedialtothe

desiredtemperaturesetting,orthe

recommendedtemperaturesettingforyour

requiredrecipe.

 Allow5minutesforyourwoktoreachthe

temperaturesettingyouhaveselected.The

wokisnowreadytouse.

Note: Thethermostatlightontheheatcontrol

probeindicatesthetemperatureatwhichthe

dialisset.

Thislightwillremainonuntiltheset

temperaturehasbeenreachedandthenwill

cycleonandoffthroughoutcooking.Thiswill

ensurethatthewokmaintainsthecorrect

temperature.

Detachable Cook & Clean Base

YourSunbeamProfessionalWokfeaturesa

quickreleasedetachable'cook&clean'base.

Thisspringloadedmechanismenablesthe

basetobequicklyandeasilyremovedfrom

thewokcookingvessel.

Simplyturnthewokupsidedownandturn

thereleasedialanti-clockwiseasshownin

theillustrationbelow.

Quick-release 'cook and clean' base

Variouscookingmethodscanbeused

tomakeawidevarietyoffoodsinyour

SunbeamProfessionalWok.

Stir-Frying

Stir-fryingisaquickcookingmethod

conductedoververyhighheat.Thewok

shouldbehotbeforeaddingoilorany

ingredients.Besuretomaintainmaximum

heatwhenstir-fryingbycookingfoodinsmall

batches.Useaconstanttossingmotionto

ensurethefoodisevenlyexposedtotheheat

anddoesnotburn.

Tips When Stir-Frying

•Meatshouldbecookedinbatches,

approximately150gperbatch.This

preventsthetemperatureofthewok

droppingtoolowandalsopreventsthe

meatfromstewing.Oncethemeatis

browned,removeitfromthewokand

continuecookingotheringredientslike

vegetables,sauceandnoodles.Thenreturn

themeattothewoktoheatthroughand

finishcooking.

• Vegetablesandmeatshouldbecutinto

uniformshapesandsizesbeforestarting,

asstir-fryingreliesonquickcookingfor

bestresults.

• Slicemeatsintothinstrips(about5cm

long)sothattheycancookquickly.

• Ifstir-fryingmarinatedmeatstrips,drain

offexcessmarinadeasittendstoboil,

whichtoughensthemeat.

• Suitableoilsforstir-fryingincludecanola,

sunflower,peanutorlightoliveoils.

• Stir-fryingisdonequickly.Theshorterthe

cookingtime,thelesschancethereisfor

themeattotoughenorovercook.Thisalso

keepsthefoodcrispandfullofnutrients.

• Donotusethelidwhenstir-fryingasstir-

fryingisamethodofdrycookingandthe

steamdropletswilltoughenthemeat.

• Servestir-friedfoodsimmediatelytoretain

theircrisptexture.

Shallow Frying

Shallowfryingisamethodusedtocookand

crispenfoodsinasmallamountofoil.The

foodiscookedatalowertemperaturesothat

abrowncrustformsontheunderside.The

foodisthenturnedovertobrowntheother

side.Usually1cupofoilissufficientfor

shallowfrying.

Deep Frying

Deepfriedfoodsshouldbecrispyonthe

outsideandtenderontheinside.Thefood

shouldbecoatedwithbatterorbreadcrumbs

andplacedinalargerquantityofhotoil.

Tips When Deep Frying

• Preheattheoiltothedesiredtemperature

beforeaddingfood.

•Donotcoverthewokwiththelidwhen

deepfrying.Thiswillpreventfoaming

orsplatteringofoilfromcondensation

droplets.

• Wipemoisturefromfoodstoavoidany

splatteringorfoamingofoil.

• Donotfillthewokwithmorethan

1.2litresofoil.Forbestresultsusea

vegetableoilforsweetfoodsandpeanutoil

forAsianstylefoods.

• Foodshouldbefriedinbatches,afew

piecesatatime.Thispreventstheoil

temperaturefromdroppingtoolowand

alsopreventsasoggycrustfromforming

onfood.

• Drainthefoodonpapertowelassoonasit

isremovedfromtheoil.

• Alwaysallowtheoiltocoolcompletely

beforeremovingfromthewok.

Cooking Techniques

Steaming

Steamedfoodsaretenderandjuicy,retaining

mostoftheirnutritionalvalue.Mostfoodsare

suitableforsteaming,includingfish,seafood,

chicken,vegetables,bunsanddumplings.

Whensteaming,foodscancookveryquickly

sobesuretomonitoryourcookingprogress.

Placefoodonthesteamingrackprovidedand

placeinwokoversimmeringwaterorstock.

Coverwithglasslid.

Note:Theliquidshouldonlybejust

simmering.Iftheheatistoohighitmay

causetheliquidtobubbleupoverthefood.

Heatsettings2-3shouldbesufficient.

Stewing and Braising

Thewokcanbeusedonalowheattomake

yourfavouritestewsandcasseroles.Thelid

shouldbeleftonwhenstewing.

Braisingisavariationtostir-fryingwhere

liquidisaddedattheendofstir-fryingand

theingredientsarelefttosimmer,usually

uncovered.

Cooking Techniques

Care and Cleaning

AlwaysturnthepowerOFFandREMOVEthe

plugfromthepoweroutletbeforecleaning.

Removethecontrolprobefromthesocketof

thewok.

Teflon

Platinum Pro

™

Non-Stick Coating

Yourwokfeaturesaspecialscratchand

abrasive-resistantnon-stickcoatingthat

makesitsafetousemetalutensilswhen

cooking.

HoweverSunbeamrecommendsthatcareis

takenwiththenon-stickcoatingparticularly

whenusingmetalutensils.

Donotusesharpobjectsorcutfoodinside

thewokvessel.Sunbeamwillnotbeliable

fordamagetothenon-stickcoatingwhere

metalutensilshavebeenmisused.

Whencleaningthenon-stickcoatingdonot

usemetal(orotherabrasive)scourers.After

cleaning,drythewokandlidthoroughlywith

asoftclothbeforestoring.

Heat Control Probe

Ifcleaningisnecessary,wipeoverprobewith

adampcloth.

Do not immerse the control probe in water or

any other liquid.

Storage

Storethecontrolprobecarefullyinasafe

place.Donotknockordropitasthiscan

damagetheprobe.

Ifdamageissuspected,returnthecontrol

probetoyournearestSunbeamService

Centreforinspection.

Wok, Base and Glass Lid

Thewok,baseandlidarefullyimmersible

andcanbewashedinwarmsoapywater

usingamildhouseholddetergentandasoft

washingsponge.

Foraddedconvenience,theycanalsobe

cleanedinthedishwasher.Donotplacethe

controlprobeinthedishwasher.

Removing Stubborn Stains

Shouldyourwokrequireadditionalcleaning

ofstubbornstainsandbuild-up,thefollowing

methodisrecommended:

Combine:2tablespoonsbicarbonateofsoda

and2teaspoonswater.

1.Pre-heatthewokforapproximately

1-1½minutesonsetting3.

2.TurnthepowerOFFandremovetheplug

fromthepoweroutlet.Brushtheabove

pastesolutionontothenon-sticksurface,

allowtostandfor1hour.

3.Washthewokinwarmsoapywaterusing

amildhouseholdcleanerandasoft

washingsponge.

Drywithasoftclothbeforestoring.

To Clean Steaming Rack

Washinwarmsoapywaterusingamild

householddetergent.Rinsethoroughlyand

drywithasoftclothbeforestoring.

Recipes

Arancini - Cheese Filled Risotto Balls

Makes: 24

Preparation: 20 minutes

Cooking: 45 minutes

2cupschickenstock

½cupwater

1tablespoonoliveoil

1smallbrownonion,choppedfinely

1clovegarlic,crushed

¾cuparboriorice

2tablespoonsfinelychoppedfreshbasil

2tablespoonsfinelygratedparmesan

40gmozzarellacheese,cutinto1cmpieces

¼cupdrybreadcrumbs

Vegetableoil,fordeepfrying

1.Combinestockandwaterinlarge

microwavesafejug.MicrowaveonHIGH

(100%)for1minute.

2.Heatwokonsetting7.Addoilandcook

onionandgarlicuntilsoftened.Addrice

and1cupofcombinedstockandwater

mixture,cook,stirringoccasionallyuntil

mixtureisabsorbed.Continueaddingstock

mixtureinbatchesuntilliquidisabsorbed

aftereachaddition.Cookingtimeshould

beabout30minutes.

Note:Heatsettingmayneedtobevaried

duringcooking.

3.Stirinbasilandparmesan.Placemixture

intoalargebowltocool.Cleanwokfor

deepfrying.

4.Rollleveltablespoonsofrisottointoballs,

pressapieceofcheeseintothecentreand

rolltoenclose.Coatballsinbreadcrumbs

5.Heatoilonsetting9-11untilhot.

Note:Seetipsondeepfryinginawokon

page7.

6.Deepfryballsinbatchesfor1-2minutes

oruntilgoldenbrownandheatedthrough;

drainonpapertowelling.

Vegetarian Curry Puffs

Makes: 54

Preparation: 30-40 minutes

Cooking: 15-20 minutes

2teaspoonsvegetableoil

1mediumbrownonion,choppedfinely

2clovesgarlic,crushed

1tablespoonmildcurrypaste

2medium(350g)potatoes,peeledandfinely

diced

1small(140g)carrot,finelydiced

2tablespoonsmangochutney

2tablespoonswater

½cupfrozenpeas

6sheetsreadyrolledpuffpastry

1egg,beatenlightly

Peanutoil,fordeepfrying

Sweetchillisauce,toserve

1.Heatwokonsetting7.Addoil,onionand

garlic,stiruntilonionhassoftened.

2.Stirincurrypasteandcookuntilfragrant.

Reduceheattosetting3-5,stirin

potatoes,carrotsandmangochutney;cover

andcook,stirringoccasionallyuntilthe

potatoesaretender.Addwaterifmixtureis

toothick.Stirthroughpeascoverandcook

forafurther2-3minutes.Transfermixture

toheatproofbowlandallowtocool.Clean

wokfordeepfrying.

3.Usingan8cmpastrycutter,cut9rounds

fromeachsheetofpastry.

4.Placeaheapedteaspoonofmixtureinto

thecentreofrounds;brushedgeswitha

littleegg.Foldroundsinhalfandpinch

edgestogethertoseal.

5.Heatoilonsetting9-11untilhot.

Note:Seetipsondeepfryinginawokon

page7.

6.Deepfrycurrypuffsinbatchesfor3-4

minutesoruntilgoldenbrown.Drainon

papertowelling.

7.Servewithsweetchillisauce.

Tip:Preparedcurrypuffscanbefrozenand

thawedagainforfrying.Recipecanalsobe

halvedforasmallerquantity.

Steamed Pork Buns

Makes: 6

Preparation: 20 minutes (+ 1 hour proving time)

Cooking: 10 minutes

200gChinesestyleBBQpork

¼cuphoisinsauce

1tablespoonsalt-reducedsoysauce

1garlicclove,crushed

½teaspoonsesameoil

¼teaspoonChinesefivespicepowder

Dough

1¼cupsplainflour

2tablespoonscastersugar

2teaspoonsdriedyeast

¼cupwarmmilk

¼cuplukewarmwater

1½tablespoonsvegetableoil

1.Tomakethedough,combinetheflour,

sugarandyeastinalargebowl.Makea

wellinthecentre.Combinethemilk,water

and1tablespoonoftheoilinajug.Add

todryingredientsandstirtocombine.

2.Turndoughoutontoalightlyfloured

surface;kneadfor5minutesoruntil

smooth.Useremainingoiltolightlygrease

alargebowl.Placedoughinbowland

turntocoatinoil.Coverwithplasticwrap

andplaceinawarm,draught-freeplace

toprovefor30minutesoruntildough

doublesinsize.

3.Meanwhile,trimanyfatfromporkand

finelychopmeat.Combinesauces,garlic,

oilandspiceinabowl;stirthroughpork

andsetaside.

4.Punchdoughdownwithyourfist,knead

brieflyonalightlyflouredsurfaceand

coverwithplasticwrap.Placeinawarm

draught-freeareatoproveforafurther30

minutes.

5.Usearound7cmpastrycutterasaguide

tocutsixdiscsfromnon-stickbaking

paper.Shapedoughintoa5x20cmlog.

Cutintosixequalportions.

6.Flatteneachdoughportion.Placeequal

amountsofporkmixtureoncentreof

doughandbringsideofdoughupto

enclose.Rollintoaball.Placebun,seam-

sidedown,onpaper.Cutasmallcrossin

topofeachbun.Arrangebunsonsteamer

rack.

7.Pourapproximately2cupsofwaterinto

thebaseofthewok.Placesteamerrack

intowok.Coverwithlidandturnwokonto

setting2-3.Oncewaterstartstosimmer,

cookbunsfor10minutesoruntildoughis

cooked.

Tip:ChineseBBQporkcanbeboughtfrom

someAsianfoodstores.

Recipes continued

Thai Fish Cakes

Serves: 4-6 as an entrée

Preparation: 15 minutes

Cooking: 20 minutes

500gredfishfillets

2-3tablespoonsredcurrypaste

1teaspoonsugar

2tablespoonsfishsauce

2eggwhites

½cupthinlyslicedsnakebeans

2kaffirlimeleaves,shredded

Peanutoil,fordeepfrying

Dipping Sauce

½cupwhitesugar

½cupwater

½cupwhitevinegar

1largeredchilli,thinlysliced

1tablespoonchoppedfreshcoriander

1tablespoonfinelychoppedroastedpeanuts

1.Removeanybonesfromfishandroughly

chop.

2.Combinefish,redcurrypaste,sugar,fish

sauceandeggwhitesintoafoodprocessor.

Processuntilmixtureiscombined.

3.Placemixtureintoabowlandstirthrough

beansandlimeleaves.

4.Heatoilinwokonsetting9-11untiloilis

hot.

Note:Seetipsondeepfryinginawokon

page7.

5.Usingtwodessertspoonscarefullydrop

spoonfulsoffishmixtureintotheoil

–about6-7atatime.Cookfishfor2-3

minutesuntilcookedthrough.Drainon

papertowellingandrepeatwithremaining

mixture.

6.Servewithdippingsauce.

Dipping sauce:Combinesugar,waterand

vinegarintoasmallsaucepan.Stiroveralow

heatuntilsugardissolves.Increaseheatand

simmermixturefor5minutes.Removefrom

heatandallowtocool.Stirthroughchilli,

corianderandnuts.

Spring Rolls

Makes: 20

Preparation: 40 minutes

Cooking: 20 minutes

100gglass(beanthread)noodles,soaked

6driedshitakemushrooms

1tablespoonpeanutoil

2clovesgarlic,crushed

1tablespoongratedfreshginger

¼cupcannedbambooshoots,thinlysliced

350gchickenorporkmince

2tablespoonskecapmanis

1largecarrot,grated

3greenonions,thinlysliced

1cupfinelyshreddedChinesecabbage

20mediumspringrollwrappers

Peanutoil,fordeepfrying

1.Soaknoodlesincoldwaterforabout20

minutesoruntilsoftened;drainwell.

Usingscissors,cutnoodlesintoshort

strands.Soakmushroomsinboilingwater

for10minutesoruntilsoft.Drainand

thinlyslice.

2.Preheatwoktosetting7.Heatoilandadd

garlic,gingerandbambooshoots.Donot

brown.Addchickenandsauce,stir-fryfor

3-4minutes.

3.Addremainingingredientsandstir-fry

untilthecabbagehasjustwilted.Remove

ingredientsfromthewokandallowtocool.

Recipes continued

4.Meanwhile,cleanwokandheatoilto

setting9-11fordeepfrying.

5.Place2-3tablespoonsofthefillingnear

onecornerofeachwrapper.Lightlybrush

edgesofeachwrapperwithalittlewater,

tuckinendsandrolluptoenclosefilling.

Note:Seetipsondeepfryinginawokon

page7.

6.Deepfryspringrollsinbatchesfor3-4

minutesoruntilgoldenbrown.Drainon

papertowelling.

7.Servehotwithfavouritedippingsauces.

Honey Chilli Chicken Wings

Serves: 4-6

Preparation: 10 minutes

Cooking: 15 minutes

1.2kgchickenwings

¹/

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setting9-11.

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setting7;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.

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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.

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/

cuppackagedfriedshallots

1.Heatwokonsetting7.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.

Recipes continued

Chinese Style Fried Rice

Serves: 4

Preparation: 20 minutes

Cooking: 10 minutes

3greenonions

2tablespoonspeanutoil

4eggs,lightlywhisked

175grindlessbaconrashers,diced

1smallredcapsicum,seeded,chopped

finely

¾cupfreshorfrozenpeas

4cupscoldcookedrice(seetip)

2tablespoonssoysauce

2tablespoonsoystersauce

250gsmallcookedprawns,peeledand

deveined

2cupsshreddedwombokcabbage

Whitepepper,totaste

1.Slicegreenonionsandseparatewhiteand

greenparts;setaside.

2.Heatwokonsetting3.Add1teaspoon

oftheoilandpouronequarteroftheegg

mixtureintothewok;carefullyswirlthe

wokaroundtospreadtheeggintothethin

omelette.Cookfor1-1½minuteswithout

turningover.Repeatwithremainingeggto

make4omelettes.Rollomelettesupand

thinlyslice.

3.Increaseheattosetting7;addbaconand

cookuntilbrowned;setaside.

4.Addremainingoiltothewokandcookthe

whitepartsoftheonionsfor1minute.

Addthecapsicumandpeasandcookfora

further1minute.Addtherice,saucesand

prawnstothewokandstirfryuntiltherice

haswarmed.Returnthebacontothewok

togetherwiththecabbage,greenpartsof

theonionsandtheomelette.Seasonwith

groundwhitepepper.

Tip:Cookthericethedaybeforeorseveral

hoursinadvanceasperthedirectionsonthe

packet.Rinsericeanddrainwellthenlayer

onatraylinedwithbakingpaper;coverwith

papertowellingandrefrigerate.

Pad Thai

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

200gricesticknoodles

200gfirmtofu

¼cupvegetableoil

3eggs

500glargegreenprawns,peeledand

deveined

¹/

–½cupPadThaipaste

1bunchgarlicchivescutinto4cmpieces

100gbeansprouts

¼cuppackagedfriedshallots

¼cupchoppedpeanuts

½cupfreshcorianderleaves

Limewedges,toserve

1.Soaknoodlesinalargebowlofcoldwater

for20minutes;drainandsetaside.Cut

thetofuinto2thickslicesandpatdrywith

papertowelling.

2.Heatwokonsetting7;add2teaspoonsof

theoilandcooktofuonepieceatatime

untilgoldenonbothsides;drainonpaper

towelling.Cuttofuintosmallpieces,about

1cm.

3.Breakeggsintoasmallbowl.

4.Turnwokoffandcarefullywipeoutand

remainingoilwithpapertowelling.

5.Heatwokonsetting5.Addremaining

oilandcookprawnsuntiljustcooked.

Removefromheatandsetaside.

Recipes continued

6.Addpastetowokandstirfryfor1minute

oruntilfragrant.Addnoodlesandcook,

stirringuntilthenoodlesarecoatedinthe

paste.Pushthenoodlestoonesideand

poureggsintowok.Stireggstogetheruntil

thebasestartstocookthenstireggsinto

noodles.Addtofu,prawns,chives,bean

sproutsandfriedshallotsandstirthrough.

Topwithnutsandcorianderleaves.Serve

withlimewedges.

Note:ThereareseveraltypesofPadThai

pastes.WeusedtheValcombrandwhichis

availableinsupermarkets.Friedshallotsare

availablefromasiangrocersandsomegood

supermarkets.

Mussels in White Wine and Garlic

Serves: 4

Preparation: 10 minutes

Cooking: 7-10 minutes

2kgblackmussels

1tablespoonoliveoil

3eschalots,choppedfinely

3clovesgarlic,choppedfinely

1cupwhitewine

100gunsaltedbutter,chopped

¹/

cupchoppedfreshparsley

Freshlygroundblackpepper

Slicedciabattabread,toserve

1.Cleanmusselsanddebeard.

2.Heatwokonsetting5thenaddoil.Add

eschalotsandgarlicandcook,stirringuntil

softened.Addthemusselsandwine;cover

andincreaseheattosetting11-13.Cook

musselswithlidonforabout2½minutes,

stirringonce,untilthemusselshave

opened.Removemusselsandsetaside.

Addthebutterandparsleyandcookfor

anotherfewminutesuntilthebutterhas

meltedandthesaucehasthickened.

Note:Sometimesthemusselsreleasealotof

liquid.Reduceliquiddownforafewminutes

beforeaddingbutterifdesired.

3.Spoonmusselsintobowlsandcarefully

spoonoverliquid;seasonwithpepper.

Servewithcrustybread.

Beef with Cashews and Hokkien Noodles

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

500grumpsteak,slicedthinly

2tablespoonspeanutoil

1onion,sliced

2clovesgarlic,crushed

2teaspoonsgratedfreshginger

1bunchgailan(Chinesebroccoli),washed

androughlysliced

400gfreshhokkiennoodles

2tablespoonslightsoysauce

1tablespoonhoney

1.Combinebeefwith1tablespoonoftheoil

inabowl;mixwelltocoatbeefinoil.

2.Heatwokonsetting13-15.Cookbeefin

batchesuntilbrowned.Setaside.

3.Reduceheattosetting7.Addremaining

oiltowok;addonion,garlicandgingerand

stir-fryfor1minute.Addgailanandstir

fryfor1minutethenreturnbeeftowok

withnoodles,soyandhoney.Stir-fryuntil

noodlesareheatedthrough.

4.Serveimmediately.

Recipes continued

Thai Red Curry Chicken Stir Fry

Serves: 4

Preparation: 15 minutes

Cooking: 5 minutes

2largechickenbreastfillets

2tablespoonsvegetableoil

4eschalots,sliced

2-3tablespoonsredcurrypaste

1smallredcapsicum,sliced

125gfreshbabycorn,halved

150gbabygreenbeans,trimmedandhalved

270mllightcoconutmilk

4kaffirlimeleaves,shredded

2teaspoonswhitesugar

¼cupchoppedfreshcoriander

Jasminerice,toserve

1.Slicechickenintothinslices.Place

chickeninamediumbowlandstirthrough

1tablespoonoftheoil.

2.Heatwokonsetting13-15.Stirfrychicken

inbatchesuntilgoldenbrown;setaside.

3.Addremainingoiltowokandcook

eschalotsuntilsoftened.Addcurry

pasteandstirfryuntilfragrant.Addthe

vegetablesandcookfor1-2minutesthen

addthechickenandremainingingredients

exceptforthecoriandertothewok.Cook,

stirring,untilchickeniscooked.Sprinkle

withcorianderandservewithsteamed

jasminerice.

Soy Ginger Steamed Fish

Serves: 2

Preparation: 10 minutes

Cooking: 10-11 minutes

2x200gwhitefishfillets

2teaspoonspeanutoil

1½tablespoonslightsoysauce

1½tablespoonsshaohsingcookingwine

1teaspoonfinelygratedginger

1teaspoonsugar

Slicedgreenonionsandcoriander,toserve

1.Combineoil,soysauce,wine,gingerand

sugarinajug.

2.Placefishonaheatproofplate.Spoona

littlesauceoverfish.

3.Pourapproximately2cupsofwaterinto

thebaseofthewok.Placesteamerrack

intowok.Coverwithlidandturnwokonto

setting3.Oncewaterstartstosimmer,

placefishinwok.Steamfor9-10minutes

oruntilfishiscooked.

4.Heatremainingsauce.Pouroverfish.Top

withgreenonionsandcoriander.

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 continued

Rendang Daging

– Spicy Coconut Beef Curry

Serves: 6

Preparation: 30 minutes

Cooking: 1 ½ hours

1.5kgchucksteak

¹/

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setting5;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setting7;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setting1-3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.

Mongolian Lamb

Serves: 4

Preparation: 15 minutes + marinating time

Cooking: 10 minutes

800glambbackstraps,sliced

3clovesgarlic,crushed

1tablespooncornflour

¼cupdarksoysauce

¹/

cupshaohsingcookingwine

1tablespoonoil

1mediumbrownonion,sliced

1greencapsicum,sliced

1tablespoonsugar

1teaspoonsesameoil

4greenonions,thinlysliced

1.Inalargebowl,combinethelamb,garlic,

cornflour,soysauceandwine.Mixwellto

combine;refrigeratefor1hour.

2.Strainliquidfromlambandreserveliquid.

Heatwokonsetting13-15.Addoiland

cooklambinsmallbatches,untilbrowned;

setaside.

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