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.
1
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

2
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

3
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.

4
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

5
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

6
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

7
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

8
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

9
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
10
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

11
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

12
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.
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13
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
¹/³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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.
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14
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
¹/³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.
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15
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
¹/³–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.
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16
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
¹/³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

17
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

18
Recipes continued
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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
¹/³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.