Breville EW40 Instructions For Use Manual page 38

Nasi goreng
(Indonesian fried rice)
1 tablespoon peanut oil
I teaspoon crushed garlic
⁄ teaspoon dried chilli
1
2
3 eggs, mixed together
⁄ cup cooked chicken breast, diced
1
2
12 medium green prawns, peeled and diced
3 ⁄ cups cooked jasmine rice (cool)
1
2
⁄ cup water
1
2
⁄ cup chopped green shallots
1
4
1. Heat the wok on high sear setting, add the oil
garlic and ginger and cook for  minutes add the
mixed egg and stir to cook through.
. 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
4
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 ⁄ tablespoons Thai green curry paste
1
2
800g chicken thighs, diced
1 cup chicken stock
2 cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
⁄ cup coriander leaves
1
3
1. Heat the wok on high sear setting, add the oil and
onion cook until the onion is translucent.
. 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 –4.
4. Cook the curry with the lid on for 0 minutes,
or until the chicken is cooked, add the remaining
ingredients and cook for  minutes.
Serve with steamed jasmine rice.
6
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