Avance Ultimate Wok - Breville

Avance Ultimate WokPerfect for creating fast, easy, healthy mealsInstructions for useIncludes recipesModel EW40

ContentsPageIntroduction 3Breville recommends safety first 4Know your Breville Avance Ultimate Wok 5Operating your Breville Avance Ultimate Wok 8Care and cleaning 9Removable base 10Cooking techniques 11Preparation techniques 14Special ingredients 15RecipesR2

Congratulationson the purchase of your new Breville Avance Ultimate Wok

Breville recommends safety firstWe at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using anyelectrical appliance and adhere to the following precautions:Read all instructions before operating and save forfuture reference• This appliance is for household use only. Do notuse this appliance for other than its intended use.Do not use outdoors.• The appliance is not intended for use by youngchildren or infirm persons without supervision.• Do not leave the appliance unattended when inuse. Young children should be supervised to ensurethat they do not play with the appliance.• Do not touch hot surfaces. Use handles.• Always use the Avance Ultimate Wok on a drylevel surface.• Do not place this appliance on or near a hotgas or electric burner, or where it could touch aheated oven.• When using this appliance, provide adequate airspace above and on all sides for circulation.• On surfaces where heat may cause a problem, aninsulating mat is recommended.• Do not let the cord hang over the edge of a tableor counter, touch hot surfaces or become knotted.• Do not immerse cord, plug or temperature controlprobe in water or any other liquid.• Always insert temperature control probe into probesocket before inserting power plug into poweroutlet and switching on appliance. Ensure theprobe socket is completely dry before insertingthe temperature control probe.• Always turn the temperature control probe to ‘MIN’,turn the power off at the power outlet, remove theplug, and then remove the temperature control probebefore attempting to move the appliance, when theappliance is not in use and before cleaning.• Do not place hot glass lid under cold water.• Avoid using on metal surfaces eg: sink, hot plate.• Do not use harsh abrasives, caustic cleaners oroven cleaners when cleaning this appliance.• Any maintenance, other than cleaning, should beperformed at an authorised Breville Service Centre.• Regularly inspect the supply cord, plug and actualappliance for any damage. If found damaged inany way, immediately cease use of the applianceand return the entire appliance to the nearestauthorised Breville Service Centre for examination,replacement or repair.• The installation of a residual current device (safetyswitch) is recommended to provide additional safetyprotection when using electrical appliances. It isadvisable that a safety switch with a rated residualoperating current not exceeding 30mA be installedin the electrical circuit supplying the appliance.See your electrician for professional advice.

Know your Breville Avance Ultimate Wok continuedPlastic spatulaYour Avance Ultimate Wok is supplied with a plasticcharn for stirring foods, as it won’t damage the nonsticksurface.Do not use metal utensils on the AvanceUltimate Wok, as this may scratch the surfaceNoteRemovable temperature control probeThe temperature control probe has 14 heat settingsplus ‘High Sear’ for accurate temperature control.The ‘High Sear’ setting should be used for searingand sealing meats when stir frying.The light on the probe switches off automaticallywhen the temperature is reached and will cycle onand off during cooking in order to maintain thetemperature selected.Quantanium scratch resistantnon-stick cooking surfaceYour Breville Avance Ultimate Wok features thenew highly resilient Quantanium coating. It featuresspecial scratch resistant minerals allowing utensilsto slide over these particles without damaging thecoating.This non-stick surface also means that foods won’tstick and less oil can be used while cooking.Regular high heat cooking may discolour the non-stickQuantanium surface, this is normal and will not affectthe performance of the non-stick coating.

The numbers on the dial represent the following temperatures approximately.Heat settings Function Temperature Guide1-4 Keep food warm Low Heat/Slow CookSlow cooking saucesCasseroles-9 Curries, pasta Medium HeatRice, browning nutsShallow frying10-13 Vegetable stir frying High Heat14-High Sear Stir frying, sealing meat High SearFor best results allow the Avance Ultimate Wokto pre-heat for 10 minutes on the ‘high Sear’setting before beginning to cook.Temperatures given are a guide only and mayrequire adjustment to suit various foods andindividuals tastes.Note

Operating your Breville Avance Ultimate WokBefore first use• It is recommended you remove any promotionallabels and wash your Avance Ultimate Wok and lidin hot soapy water. Rinse and thoroughly dry.Before inserting temperature control probe intothe wok socket ensure the interior of the socket isfully dry. To do this, shake out excess water thenwipe the interior of the socket with a dry cloth.• The base is removable for easy cleaning(see page 10).• Do not immerse the cord and/or temperaturecontrol probe in water or any other liquid.Operating your Avance Ultimate WokNote1. With the push-lever removable base button inthe ‘unlock’ position, place the Avance UltimateWok into the outer housing. Ensure the wok isfirmly located on the base tray then move thePush-Lever button to the ‘lock’ position.2. Insert the temperature control probe into thesocket at the side of the Avance Ultimate Wok.Plug into a 230/240v power outlet and switch‘ON’. Always insert the heat controller into theappliance first, then plug into main power outlet.3. Preheat the Avance Ultimate Wok on the‘High Sear’ setting for approximately 10 minutes.The thermostat ‘ON’ light will illuminate on theheat control indicating the temperature at whichthe dial is set.4. When the thermostat light goes out this indicatesthe wok has reached its set temperature. Thewok is now ready for use. The thermostat lightwill cycle on and off throughout cooking as thetemperature is maintained by the thermostat.5. When cooking is completed, turn temperaturecontrol knob to the ‘OFF’ position (‘MIN’ on dial)before switching off at the power outlet. Unplugfrom power outlet. Leave temperature controlprobe connected to the appliance until cool.The Avance Ultimate Wok must be used withthe temperature control probe provided. Donot use any other temperature control probe orconnector.When stir fry cooking and a high heat is required,set temperature dial to ‘High Sear’ and allowthermostat light to cycle on and off severaltimes. This will allow the cooking surface toadjust to a more accurate cooking temperature.NoteNever operate the Avance Ultimate Wok without the base positioned directlyin place.The Avance Ultimate Wok gets very hot during use, allow the unit to coolbefore moving or storing.

Care and cleaning• Allow the Avance Ultimate Wok to cool downbefore cleaning.• Before cleaning, switch the wok to ’MIN‘ andunplug from the power outlet. Remove thetemperature control probe from the socket in theappliance by depressing the ‘easy release’ lever onthe side of the probe (refer page 6).• Do not leave plastic cooking utensils in contactwith the wok while cooking.Temperature control probe• If cleaning is necessary, wipe over the unit witha slightly damp cloth.Do not immerse the cord, plug or temperaturecontrol probe in water or any other liquid.Never place oil or food into a cold wok while itis heating, this will give a poor cooking result.NoteFor convenient storage of the temperatureprobe, line the wok bowl with two sheetsof kitchen paper and place the probe on thekitchen paper. This will ensure the probe andplug doesn’t scratch the non-stick coating.Quantanium scratch resistant coatingNoteYour Avance Ultimate Wok features a special scratchresistant non stick coating.Regardless of this fact, Breville recommends that careis taken with the non-stick coating. A plastic spatulahas been provided for your use.Do not use sharp objects or cut food inside theAvance Ultimate Wok. Breville will not be liable fordamage to the non-stick coating where metal utensilshave been used.Cooking on a non-stick surface minimises the needfor oil, food does not stick and cleaning is easier.Any discolouration that may occur will only detractfrom the appearance of the Avance Ultimate Wok andwill not affect the cooking performance.To clean interior and exterior surfaceWhen cleaning the non-stick coating do not usemetal (or other abrasive) scourers. Wash in hot soapywater. Remove stubborn spots with a plastic scouringpad or nylon washing brush.StorageStore the control probe carefully. Do not knock ordrop it as this can damage the probe. If damage issuspected, return the temperature control probe toyour nearest Breville Service Centre for inspection.

Removable baseTo remove the base for cleaning1. Move the push-lever removable base button tothe ‘unlock’ position.2. Lift the base from the wok, lifting over the heatcontroller socket.Glass lidWash the glass lid in warm, soapy water using a softsponge, rinse and dry thoroughly. The glass lid isdishwasher safe.Pull-out utensil restRemove the utensil rest from the wok base by simplypulling the rest all the way out from the base anddepressing the area in the middle. This will allowthe spoon rest to be fully removed. Wash in warmsoapy water using a soft sponge, rinse and drythoroughly. Alternatively, the utensil rest can beplaced into the dishwasher.The wok base may be washed in hot, soapy water,dry thoroughly. The wok base is dishwasher safe.The Avance Ultimate Wok should never be operatedwithout the wok and base fully assembled andlocked into place.3. To relock base to wok, move push-leverremovable base button to the ‘lock’ position.Take care when the glass lid is hot. Do not placehot lid under cold water or on cold surfaces. Thismay cause lid to break.NoteDishwasher safeYour Avance Ultimate wok is dishwasher safe for easycleaning. The recessed heating element is completelysealed so it is safe to immerse in water. It isrecommended that the base be washed by hand.Before inserting temperature control probeinto the wok socket ensure the interior of thesocket is fully dry. To do this, shake out excesswater then wipe the interior of the socketwith a dry cloth.Note10

Cooking techniquesStir fryingRecommended temperature probe setting:‘High Sear’ for stir frying meat.13-14 for vegetables and seafood.• Stir frying is an energy efficient and healthy wayof cooking foods. The benefit of this method isits speed and the flavour result. The non-stickcooking surface on your wok also means that lessoil is required for cooking. The cooking action forstir frying is a continual tossing motion to ensurethe food is evenly exposed to the heat and cooksquickly and evenly in a couple of minutes.• Stir frying should be carried out using a highheat setting.• Preheat your wok before adding any ingredients,allow the temperature light to cycle ‘ON’ and ‘OFF’several times. This will allow the wok to reach aneven high temperature.• Stir frying is a dry heat cooking method and isbest suited to tender cuts of meat. Timing is a keyfactor when cooking them as over cooking will givea tough, dry result. Cooking times depend on thesize and thickness of the cut, as the bigger the cutthe more time is needed.Recommended cuts for stir fryingBeef Lean beef strips prepared from rump,sirloin, rib eye and fillet.Chicken Lean chicken strips prepared from breastfillets, tenderloins, thigh fillets.Lamb Lean lamb strips prepared from fillet,lamb leg steaks, round or topside miniroasts and loin.Pork Lean pork strips prepared from leg,butterfly or medallion steaks or fillet.Veal Eye of loin, fillet, round, rump or topside.Stir fry tips• Buy meat strips from your butcher or supermarket,or prepare meat strips from recommended cutslisted above by removing any fat and slicing thinlyacross the grain (across direction of meat fibres).Slicing across the grain ensure tenderness. Cut intovery thin strips, approximately 5-8cm in length.Partially freeze meat (approximately 30 minutes)to make slicing easier.• Stir fry meat strips in small batches (approx200–300g) to stop meat shedding its juice and‘stewing’, resulting in tougher meat.• When adding meat strips to the wok, the stripsshould sizzle.• Stir fry meat strips for 1-2 minutes. Any longer willtoughen meat.• Remove each batch when cooked and allow wokto reheat before stir frying the next. By cookingin small batches the heat of the wok remainsconstant, ensuring the meat doesn’t stewand toughen.• A small amount of oil can be mixed through themeat strips before adding to the wok, along withany other flavouring such as garlic, ginger andchilli. A little sesame oil can also add flavour.Mixing the meat with the oil rather than heating itseparately in the wok eliminates using too much.• Drain off the marinades from meat strips before stirfrying to prevent stewing and splatter.11

Cooking techniques continuedFry vegetables before meat in a little oil (orsprinkling of water) until vivid in colour for:3 minutes onion quartered, broccoli flowerets,carrots sliced, soaked chinesedried mushrooms2 minutes snow peas, capsicum, sliced zucchinis,sliced water chestnuts, bamboo shoots1 minute garlic, minced chilli, minced ginger,minced shallots, chopped bean sproutsThis brief cooking time will keep vegetables crisp.• Peanut oil is traditionally used for stir fry Asianstyle dishes. However other oils such as vegetable,canola and light olive may be used.• Do not over fill the wok. If necessary cook inbatches and reheat at the end of stir frying. Ifusing this method remember to under cook slightlyto not over cook the end result.• Serve stir fried foods immediately to retain theircrisp texture.Shallow fryingRecommended temperature probe setting: 8-10.Used to crispen and cook foods in a small amount ofoil. The foods may have already been cooked.• Use approximately 3 cups of oil, or sufficient oil sothat half the food is immersed.• Preheat the oil before adding food. When using oilnever cover with the lid during heating or cookingas this will cause condensation to drip into the oiland result in bubbling and splattering.• Do not move the wok during heating or cooking.• Wipe moisture from foods to avoid splattering.• Cook a few pieces at a time to ensure crispness.• Drain cooked foods on kitchen paper toreduce greasiness.• Never leave your wok unattended or unsupervisedwhile shallow frying.• Allow oil to cool before removing from wok.• Vegetable, peanut or canola oil is recommendedfor frying.12

Slow cooking (braising)Recommended temperature probe setting: 1-2.Your Avance Ultimate Wok is ideal for slow cookingcurries and casseroles. Slow cooking allows lesstender meat cuts to be used, to obtain a tenderresult. Less tender meat cuts contain sinew andgristle, these will be broken down during cooking togive a tender result. It is not recommended to slowcook with tender meat cuts as they will toughen andshrink during cooking.It is recommended during slow cooking to place thelid on to retain the heat. During the cooking processthe curry or casserole will boil then turn off. This isnormal operating for a probe controlled unit.Recommended cuts for slow cookingBeef diced blade (boneless), chuck, round,shin, silversideChicken diced thigh, legLamb diced forequarter, shanks and neck chopsVeal diced forequarter, leg and knuckle(Osso Bucco)Pork diced forequarter, legSlow cooking tips• Cut meat into 3cm cubes. Trim any visible fat.• Use a medium to low heat setting• Cook for approx 1 1 / – 2 hours, stirring occasionally2with the lid on.• Add soft or quick cooking vegetables such asmushrooms, tomatoes, beans or corn in the lasthalf hour of cooking.• Thicken towards end of cooking by stirring alittle cornflour blended with water, or plain flourblended with margarine or butter. Alternatively,coat the meat in plain flour before browning.13

Preparation techniquesThe success of any dish depends on carefulforethought and preparation. To achieve an authenticOriental appearance and even cooking results, foodshould be cut into small, even pieces. This allowsfood to cook quickly and to be easily picked upwith chopsticks.SlicingA straight slice is used for cutting meats andvegetables. Slices should be of an even thickness.Partially frozen meat will slice more evenly. Slicemeat very thinly, across the grain to obtain a moretender result.ShreddingUsed for cutting meats and vegetables. 5mm slicesof food should be stacked, then cut again into5mm sticks. Vegetables such as cabbage and spinachshould have their leaves stacked, then rolled up.Cut width ways very finely.Matchstick or julienneFirst slice the vegetables as described above. Then,stack slices and cut again into thin or thick sticksdepending on the recipe.Cubing and dicingUsed for cutting meats and vegetables. To cube,cut 3cm slices, then stack them on top of oneanother and slice 3mm thick in the opposite direction.Cut again in the opposite direction forming 3cmcubes. To dice, follow the same directions, making5mm slices forming 5mm cubes.14

Special ingredientsAgar-agarIs made from different types of seaweed. It hasexcellent setting properties, similar to gelatineand will set at room temperature.Bok choyAlso known as Chinese chard or Chinese whitecabbage, has fleshy white stems and dark greenleaves. It has a slight mustard taste. There is also asmaller version called shanghai or baby bok choy.Bamboo shootsThe young tender shoots of bamboo plants areavailable in cans. They are mainly used to addtexture to food.Coconut cream and coconut milkBoth coconut cream and milk are extracted from thegrated flesh of mature coconuts. The cream is a richerfirst pressing and the milk the second or third pressing.Chillies, fresh and driedChillies are available in many different types andsizes. The small ones (birds eye or bird peppers) arethe hottest. Use tight fitting gloves when handlingand chopping fresh chillies as they can burn yourskin. The chilli seeds are the hottest part of thechillies so remove them if you want to reduce theheat content of recipes.CorianderThis is also known as cilantro and Chinese parsley.It is essential to many South-East Asian cuisines.A strongly flavoured herb, use it sparingly until youare accustomed to the unique flavour. Parsley canbe used as a substitute; it looks the same but tastesquite different. Coriander is available fresh, groundand in seed form.Char siu sauceThis is the equivalent of Chinese BBQ sauce.Crisp fried shallotsThese are available from most Asian supermarketspre-prepared.Fish sauceA thin, salty dark brown sauce with a distinctivefishy smell, which is used extensively in Thai andVietnamese cookery. It is made from small fish thathave been fermented in the sun. Fish sauce replacessalt in many recipes.Garam masalaA blend of spices, usually consisting of somecombination of cinnamon, cumin, pepper, cloves,cardamom, nutmeg and mace.It can be bought already blended from supermarkets,but it is best freshly made. It is usually addedtowards the end of cooking.Green ginger wineAn Australian made alcoholic sweet wine infusedwith finely ground ginger.Hoisin sauceThis sauce is a thick sweet Chinese barbecue saucemade from a mixture of salted black beans, onionsand garlic.Hokkien noodlesAlso known as fukkien, these are thick, yellowand rubbery in texture. They are made from wheatflour and are cooked and lightly oiled before beingpackaged and sold. The noodles need to be brokenup before cooking.Rice noodlesThese are fresh white noodles, they do not require alot of cooking.Kaffir lime leavesThese are dark green, shiny, double leaves whichhave a very pungent perfume. They are rather thickand must be sliced very finely for use as a garnish, oradded whole in a curry.15

Special ingredients continuedLemon grassAn aromatic fresh herb that is used in curry pastes,stir fries and soups. Trim the base, remove the tough,outer layers and finely slice, chop or pound thewhite interior. Whole stems can be added to soupsor curries. Dried lemon grass needs to be soaked inwater, but the flavour of fresh is superior.LycheesDelicious fruit with a light texture and flavour, peelaway the rough skin, remove the seed and use. Theyare also available in cans.Rice wine vinegarMilder than most western vinegars, it usually has anacidity of less than 4%. It has a mild, sweet, delicateflavour and is made from rice.Sambal oelekThis is a paste made from ground chillies andsalt. This can also be used as an ingredient or anaccompaniment.TamarindTamarind has a fruit, tart flavour and is a large,brown bean like pod. It is available as a dried shelledfruit, a block of compressed pulp or as a pureeor concentrate.TofuTofu, or bean curd, is a high protein, low fat foodmade from soya beans. It is available in very firmor soft blocks and is either fresh or vacuum-packed.It takes on the flavour of the spices and sauces itis cooked with.TurmericThis is best known in its powdered form and is oftenused to colour food. It has a bitter flavour and itis also available fresh as a root, rather like ginger,which is peeled and then grated and finely chopped.Szechuan pepper cornsThese are available from most Asian Supermarketsand have a slight aniseed taste.Water chestnutsSmall white crisp bulbs with a brown skin. Cannedwater chestnuts are peeled and will keep for about1 month, covered in the refrigerator.16

Breville is a registered trademark of Breville Pty. Ltd.ABN 98 000 092 928Breville Customer Service CentreAustralian CustomersBreville Customer Service CentrePO Box 22Botany NSW 2019AUSTRALIACustomer Service: 1300 139 798Fax (02) 9384 9601Email Customer Service: askus@breville.com.auNew Zealand CustomersBreville Customer Service CentrePrivate Bag 94411GreenmountAuckland, New ZealandCustomer Service: 0800 273 845Fax 0800 288 513Email Customer Service: askus@breville.com.auwww.breville.com.au© Copyright. Breville Pty. Ltd. 2008Due to continual improvements in design or otherwise,the product you purchase may differ slightly from the oneillustrated in this booklet.Model: EW40 Issue 1/08

RecipesDelicious recipesIncludes instructions for use

ContentsSoupsEntrees and accompanimentsSteamed dishesStir-friesCurries and rice dishesDessertsPageR3R6R11R13R20R24R2

SoupsChicken and sweetcorn soup2-4Thai hot and sourprawn soup ‘tom yum goong’61 tablespoon peanut oil1 clove garlic, crushed500g creamed corn150g cooked and shredded chicken meat4 cups chicken stock4 egg whites1 tablespoon of finely chopped parsley1 teaspoon ground black pepper4 green shallots, sliced1. Heat the oil in the wok on high sear setting.2. Add the oil then garlic, corn and chicken meat andstir fry for 1 minute.3. Add the chicken stock and bring to the boil,reduce the heat to setting 2.4. Add the egg whites and stir to break them up.5. Sprinkle with parsley and pepper.Serve with sliced green shallots.2 Kaffir lime leaves, cut in half1 stalk lemongrass, bottom third finely sliced1 teaspoon grated ginger1 tablespoon tom yum paste4 button mushrooms, sliced8 cups chicken stock1 tomato, seeds removed and diced16 medium green prawns, peeled2 tablespoons lime juice1. Add the first 6 ingredients into the wok and heaton high sear, when the soup boils, reduce the wokto a simmer, setting 2, for 5 minutes to infusethe flavours.2. Add the tomato and prawns, return to the boil,simmer for a further 5 minutes or until the prawnsare just cooked, add the lime juice and serve.Serve with coriander leaves.R3

Soups continuedChinese won ton soup6French onion soup4-650g dried sliced mushrooms2 teaspoons grated ginger6 cups chicken stock200g fresh egg noodles24 prepared won tons (available frozenfrom supermarkets)4 green shallots, sliced1. Place the mushrooms into boiling water for 10minutes then drain.2. Place the ginger and stock into the wok and heaton high sear setting to boil, add the noodles andwon tons, return to the boil.3. Reduce the heat to setting 2, simmer the soup for7 minutes to cook the won tons.Serve with sliced green shallots.1 tablespoon butter1 tablespoon oil6 medium brown onions, finely sliced1 clove of garlic, crushed2 tablespoons of plain flour1 cup red wine1 teaspoon chopped fresh thyme6 cups beef stock1 tablespoon brown sugar1. Heat the wok on high sear setting, add the oil,butter, then the onions and garlic. Stir fry theonions until they have a golden colour.2. Add the flour and cook for 1 minute.3. Add the wine and thyme and reduce theliquid by half.4. Add the beef stock and brown sugar, bring thesoup to the boil. Reduce the heat to setting 2,simmer the soup for 30 minutes, add salt andpepper if desired before serving.Serve with cheese croutons.R4

Moroccan pumpkin soup4-6Chicken (or prawn) laksa soup42 tablespoons cooking oil2 brown onions, finely diced2 cloves garlic, crushed1 teaspoon ground cumin1 teaspoon garam marsala1 teaspoons paprika1⁄ 2 teaspoon ground white pepper800g butternut pumpkin, peeled and diced5 cups chicken stock300ml sour cream1⁄ 4 cup fresh coriander leaves, finely chopped1. Heat the wok on high sear setting, add theoil, sauté the onions, garlic, and ground spicesfor 2 minutes.2. Add the pumpkin to coat with the onion and spicemix, then add the stock and bring the mixture tothe boil.3. Reduce the heat to setting 2, place the lid on andcook the soup for 20 minutes, with the lid on untilthe pumpkin is cooked, transfer the mixture to ablender to puree.4. Return the mix to the wok to heat through, checkthe seasoning before serving.Serve with a dollop of sour cream andcoriander leaves.2 cups coconut milk1⁄ 4 cup Singapore laksa paste2 cups chicken stock500g chicken thigh meat, finely sliced500g fresh rice noodles1 tablespoon lime juice1 1 ⁄ 2 tablespoons fish sauceGARNISH125g bean sproutsCoriander leavesMint leaves (Vietnamese if available)Fried shallots (available prepared inAsian supermarkets)1. Add the coconut milk and laksa paste to the wokand heat on high sear setting, to bring the laksato the boil. Reduce the heat to setting 6 and cookfor5 minutes until the oil rises to the surface.2. Add the stock and chicken and bring the soup tothe boil, simmer for 5 minutes, add the fish sauceand lime juice.3. Place the soup into each bowl and top each withthe garnish.R5

Entrees and accompanimentsSpiced wok fried nuts3 tablespoons olive oil250g unsalted cashews200g salted macadamia nuts200g unsalted shelled peanuts1 cup raw pistachios1 cup blanched almonds1 teaspoon ground cumin2 teaspoons ground garam marsala1 tablespoon curry powder1⁄ 2 teaspoon ground chilli powder1 teaspoon salt1. Heat the wok on high sear setting, add the oilthen nuts, stir fry until the nuts are golden incolour, remove and drain on paper towelling.2. Cook spices in the same wok stirring for 1minute, return nuts back to wok, stir until allnuts are coated.Serve warm or cold.Stir friedcaramelised onions4-62 tablespoons olive oil60g butter12 spring onion bulbs, halved6 medium Spanish onions, cut into wedges2 cloves garlic, sliced1⁄ 4 cup brown sugar2 tablespoons balsamic vinegar1 tablespoon extra virgin olive oil1. Heat the wok on high sear setting, add the oil andbutter then the onions, cook until the unions havea golden colour, add the garlic and cook a further2 minutes, reducing the heat to setting 6.2. Sprinkle with brown sugar and cook until ithas dissolved.3. Cook for a further 10 minutes, then drizzle withremaining ingredients.Serve as an accompaniment to grilled meat or fish.R6

Crispy tempura vegetableswith dipping sauce4-6Serve with dipping sauce.41kg selection of vegetablesie: broccoli, florets; eggplant, sliced; carrot, sliced;snow peas; beans, top and tailed; cauliflower,florets; zucchini, sliced; kumera, sliced; greenshallot, cut into 5cm piecesDIPPING SAUCE1⁄ 2 cup light soy sauce1 tablespoon mirin2 teaspoons hot water1. To prepare the dipping sauce place all ingredientsinto a small bowl and stir, let the sauce sit for 10minutes before serving.Batter1 cup plain flour1⁄ teaspoon salt41⁄ teaspoon white sugar41⁄ teaspoon baking powder21 egg yolk1⁄ cup ice water3Vegetable oil for shallow frying1. Sift the flour, sugar, salt and baking powder.2. In a medium bowl mix together egg yolk and icedwater, add the flour mix. Do not over mix, leave afew lumps of flour in the batter, as it will help thebatter to become crispy.3. Heat the wok on setting 8 for 4 minutes with4 cups of vegetable oil.4. Dip small batches of vegetables into battermixture, and then carefully place into hot oil.5. Shallow fry until golden brown then removeonto absorbent paper. Continue until all vegetablesare cooked.Thai fish cakes400g boneless white fish fillets(cod or jewfish is preferable)1⁄ bunch coriander (roots included)22 eggs1⁄ cup well cooked rice41 tablespoon red curry paste1 teaspoon fish sauce1 tablespoon sweet chilli sauce1. Dice the fish and finely chop the coriander.2. Place all the ingredients into a food processor,blend the ingredients using the pulse button, untilthe mixture is pureed.3. To shape the fish cakes can be a little difficult,to make it easier, place a little oil onto the palmof your hands before moulding. Shape the fishcakes onto a flat round shape 3-4cm wide andplace onto a greased tray.4. Heat the wok on setting 8 for 4 minutes with4 cups of vegetable oil.5. Place 6–8 fishcakes into the oil and shallow fryuntil golden brown in colour, repeat with theremaining fish cakes.Serve with sweet chilli sauce and lime wedges.R7

Entrees and accompaniments continuedPlum glazed chicken wings1kg chicken wings, pinion and wingremoved(if desired)1⁄ cup prepared plum sauce21 tablespoon honey2 tablespoon sweet Thai chilli sauce2 tablespoons dark soy sauce1 tablespoon sesame seeds1 cup chicken stock1. Place prepared chicken into a large mixing bowl.2. Combine the remaining ingredients and mix well.3. Marinate and refrigerate for several hoursor overnight.4. Heat the wok on a moderate heat setting 6-8,add the chicken wings and stir for 5 minutes, add1 cup of chicken stock and place the lid onto thewok for 10 minutes to complete the cooking.Serve with mixed salad leaves.4Thai prawn andmango salad1kg green prawns, peeled and de–veined3 tablespoons light olive oil3 cloves garlic, crushed1 small red chilli, chopped1 tablespoon chopped fresh coriander root2 mangoes, peeled and chopped (canned mangocan be substituted if out of season)1 butter lettuce or green oak, washed4 green shallots sliced in 1cm pieces1⁄ punnet cherry tomatoes cut in half21⁄ cup cashew nuts2DRESSING2 tablespoons lime juice1⁄ 4 cup sweet chilli sauce2 teaspoons fish sauce4-61. Marinate the prawns with the garlic, chilli andcoriander root for 20 minutes.2. Combine all dressing ingredients in a screw top jarand shake to combine.3. Place the lettuce, shallots, tomatoes, and cashewnuts into a mixing bowl.4. Heat the wok on high sear setting.5. Add the prawns and cook for 3–5 minutes untilthe prawns are cooked, then remove. Add to thelettuce leaves and pour over the dressing, mix thesalad before serving.Serve with crisp shallots.R8

Spicy pork and chilli salad2 tablespoons peanut oil1⁄ 2 cup peanuts1 tablespoon Thai green curry paste2 cloves garlic, lightly crushed300g pork mince1 tablespoon brown sugar2 teaspoons fish sauce1 iceberg lettuce, washed2 tomatoes cut into wedges4-6Mussels in tomatoand garlic sauce2 tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup white wine600ml tomato pasta sauce1kg fresh mussels, bearded and scrubbed1⁄ cup basil leaves, torn4Black pepper, freshly ground41. Heat oil on high sear setting.2. Add the oil, nuts and curry paste and cook for afew minutes.3. Add the pork mince and stir to brown, add thebrown sugar and fish sauce, stir fry until the liquidhas evaporated.4. Arrange the lettuce on serving plates and top withthe tomato, then the mince.1. Heat the wok on high sear setting, add the oil,onions and garlic and stir fry until the onionis soft.2. Add the wine and reduce the liquid by half.3. Add the tomato sauce and bring the mixture tothe boil.4. Add the mussels then reduce the heat to setting 8,place the lid on and cook until the mussels haveopened. Add the basil and pepper.Serve with crusty bread and extra virgin olive oil.R9

Entrees and accompaniments continuedSalt and pepper calamari4-61kg squid hoods (small)1 tablespoon szechuan peppercorns, ground2 teaspoons sea salt1 tablespoon corn flour1 tablespoon plain flour2 egg whites4 cups sunflower oil for shallow frying3 limes, quartered1. Cut squid hoods open, clean and remove quill fromsquid hood.2. Cut shallow diagonal slashes in criss-cross patternon the inside.3. Cut into 6cm x 2cm pieces4. Combine remaining ingredients in bowl.5. Toss prepared squid in the flour mixture.6. Heat oil on setting 8 for 4 minutes, then shallowfry squid in 3 batches.7. Drain on absorbent paper.Serve with lime wedges and coriander leaves.Sang choy bow(Chinese lettuce rolls)1 egg yolk1⁄ cup bamboo shoots, finely sliced21⁄ cup water chestnuts, finely diced43 cloves garlic, finely diced4 shiitake mushrooms, diced(canned mushrooms are suitable)2 green shallots, finely sliced2 tablespoons vegetable oilSAUCE1 tablespoon soy sauce1 tablespoon oyster sauce1 teaspoon sesame oil1 Iceberg lettuce1. Combine the pork mince, egg yolk and vegetables.2. Heat the wok on high sear setting, add the oilthen pork and vegetable mixture and stir fry untilthe pork is cooked. Add the sauce ingredients andcook for a further minute.3. Place the mixture into prepared lettuce cupsand serve.6To make the lettuce cups, place the leaves overa small rice bowl and cut around the bowl.Store the cups in water to make them crisp.That’s the ideaR10

Heading Steamed to dishes appear hereSteamed whole fish withginger and shallot1 x 400-500g whole snapper or bream,cleaned and scaled1⁄ bunch coriander22 tablespoons soy sauce1 tablespoon peanut oil1 tablespoon ginger cut into matchsticks1 stick lemongrass1 lime, sliced1. Wash and dry the fish, cut 2 slits at a 45° anglethrough each side of the fish to the bones, in eachcut place some ginger and a slice of lime.2. Place 1 ⁄ the coriander into the cavity of the fish.23. Place the fish onto the steaming rack and placeinto the wok4. Pour 2 cups of water into the wok and heat onhigh sear setting, when the water is boiling turnthe controls to setting 6, place the lid on andsteam for 10 minutes or until the fish is cooked.5. Remove the fish and place onto the serving platterand cover. Clean the wok and heat on high searsetting, add the soy, oil and lemongrass, bring tothe boil then spoon over the fish and serveServe with steamed rice..Steamed vegetables(Gado Gado)1 bunch baby Bok Choy1 small head broccoli cut into florets10 snow peas1 carrot, peeled and thinly sliced300g hard tofu41. Place the steaming rack into the wok, add 2 cupsof water, and then place the vegetables onto thesteaming rack.2. Heat the wok on high sear setting, when theliquid boils place the lid onto the wok and reducethe heat to setting 6, cook for 3-5 minutes or untilthe vegetables are cooked to your liking.Serve with peanut sauce.R11

Stir fry prawns withsnowpeas and oyster sauce4-61 tablespoon peanut oil1 medium carrot, peeled and finely sliced150g snowpeas1 clove garlic, finely sliced1 teaspoon grated ginger32 medium green prawns, peeledand de-veined2 tablespoons oyster sauce1 cup green onions, cut into 3cm pieces1. Heat the wok on high sear setting, add the oiland stir fry the carrots and snowpeas cook for 3minutes then remove.2. Add the garlic and ginger to the wok and cookfor a minute before adding the prawns, cook theprawns until they turn red.3. Return the vegetables to the wok, add the oystersauce and green onions, cook until the prawns arecoated in sauce.Serve with boiled rice.Saté prawns4-632 medium green prawns, peeledand de-veined1 teaspoon ground coriander1 teaspoon ground cumin1 clove garlic, finely chopped1 small chilli seeds removed, finely sliced2 tablespoons light olive oil1 small brown onion, diced1 cup crunchy peanut butter1⁄ cup coconut cream22 teaspoons soy sauce1 tablespoon lemon juice1. Mix the prawns with the ground spices, garlic,and chilli.2. Heat the wok on high sear setting, add the oilthen prawns cook for 2 minutes and remove.3. Add the onion and stir fry until soft, add thepeanut butter, coconut cream and soy sauce,bring to the boil, then add the prawns and lemonjuice. Continue to cook until the prawns haveheated through.Serve with steamed jasmine rice.R15

Stir-fries continuedStir fried seafoodwith rice noodles4-6Chilli chicken withSingapore noodles4-61 tablespoon peanut oil1 tablespoon ginger, cut into matchsticks1 garlic clove, diced500g mixed seafood (Marinara mix)2 tablespoons light soy sauce1 cup chicken stock200g fresh rice noodles, sliced250g can baby corn1. Heat the wok on high sear setting, add the oilthen garlic and ginger, cook for 2 minutes oruntil the ginger is fragrant.2. Add the seafood and stir for a few minutes toinfuse the flavours, add the soy and stock thenbring the mixture to the boil.3. Add the noodles, corn, and stir to heat through.Serve with sliced green shallots.6 chicken thighs1 1 ⁄ 2 cups sweet chilli sauce1 tablespoon vegetable oil1⁄ 2 cup chicken stock2 sticks celery, finely sliced410g can champignon mushrooms350g packet of fresh Singapore noodles100g bean shoots1. Marinate the chicken in the sweet chilli sauce for2 hours or overnight.2. Heat the wok on high sear setting, add the oiland seal the chicken thighs on each side.3. Remove the chicken thighs and slice them.4. Add the chicken stock, celery, and mushroomsand bring to the boil. Add the noodles and cookfor 2–3 minutes to heat through.5. Add the chicken and bean shoots, heat the chickenthrough and serve.Serve with naan bread.R16

Lemon chicken600g chicken breast fillets, sliced intostrips2 egg whites, lightly beaten1 teaspoon finely chopped minced ginger1 clove garlic, crushed1 tablespoon cornflour1 cup peanut oil1 cup fresh lemon juice1⁄ 4 cup white sugar1 tablespoon corn flour2 tablespoons water41. Toss chicken strips into the egg white, ginger,garlic and cornflour, and mix well.2. Refrigerate for 1 hour.3. Heat the wok on high sear setting, add the oilindividually add the chicken strips, cook in smallbatches until golden, then remove.4. Add the lemon juice and sugar to the wok andbring the mix to the boil, then add the corn flourmixed with water. Reduce the heat after the cornflour has been added to setting 8.5. Return the chicken to the wok and stir to coat inthe lemon sauce.Serve with fried or boiled rice.Szechuan pork with Thairice stick noodles150g rice stick noodles2 tablespoons soy sauce1 tablespoon dry sherry1 teaspoon chilli paste1⁄ 2 teaspoon garlic1 teaspoon sugar1⁄ 2 cup beef stock2 tablespoons peanut or vegetable oil250g pork fillet sliced in 1cm rounds2 green shallots, sliced1 teaspoon grated ginger1⁄ 2 cup sliced water chestnuts1 punnet baby corn, sliced in half1. Place the noodles into a bowl of boiling water, tosoften for 5 minutes. Drain the noodles and cut toapproximately 5cm lengths, using kitchen scissors.2. Combine the next 6 ingredients in a small bowl.3. Heat the wok on high sear setting, add the oil andstir fry the pork for 3–4 minutes.4. Add the green shallots, ginger, and waterchestnuts, cook for a further 30 seconds.5. Add the soy mixture and drained noodles, reducethe heat to setting 8, cook until the liquid hasalmost absorbed but still moist.6. Taste and adjust the seasoning, if desired.Serve with steamed Chinese green vegetables.4R17

Stir-fries continuedThai beef and spinachstir fry1 tablespoon peanut oil2 brown onions, sliced2 cloves garlic, finely sliced1 tablespoon ginger, finely diced2 red capsicums, cut in strips1 tablespoon peanut oil750g lean beef strips150g baby spinach1⁄ cup mint leaves41⁄ cup roasted cashews21 tablespoon lime juice2 teaspoons fish sauce2 tablespoons sweet Thai chilli sauce1 teaspoons lemon grass, thinly sliced4-61. Heat the wok on high sear setting , add the oiland stir fry the garlic, ginger and onions, cookfor 2 minutes then add the capsicum. Cook for afurther 2 minutes then remove.2. Add the remaining oil then stir fry the beef insmall batches for 1-2 minutes.3. Remove when cooked and allow wok to reheatbefore stir frying next batch.4. Return all the ingredients to the wok.5. Reduce to a medium heat, setting 8, until spinachhas softened.Serve with coconut rice.Mongolian lamb750g lamb, cut into strips1 tablespoon light soy sauce1 tablespoon rice wine1⁄ teaspoon salt21 teaspoon sugar1 tablespoon soy sauce1 tablespoon rice wine1 tablespoon sesame oil2 tablespoons peanut oil2 cloves garlic, diced1 brown onion, diced1⁄ bunch shallots cut into 2cm pieces21 red capsicum, sliced4-61. Place the lamb into a bowl and mix with thelight soy and rice wine, let this marinate for30 minutes.2. While the meat is marinating place the next5 ingredients into a screw top jar and shake tomake the sauce.3. Heat the wok on high sear setting, add the oilthen vegetables, stir fry for 2 minutes thenremove, add the meat and cook for 2 minutesthen add the sauce, bring the mixture to the boil,return the vegetables to heat through.Serve with steamed rice.R18

Teriyaki beef2 tablespoons peanut oil750g beef strips1⁄ 4 cup soy sauce1 1 ⁄ 2 tablespoons mirin2 teaspoons sake2 teaspoons caster sugar1 carrot, finely sliced1 zucchini, cut into batons150g spinach leaves1. Place the beef strips into a bowl, add the soy,mirin, sake and sugar, marinate for 4 hours.2. Heat the wok on high sear, add some oil and 1 / 3of the beef strips quickly cook to seal the beefand remove. Complete the process with all thestrips.3. Add the carrot and zucchini, cook for 2 minutes,add the beef then spinach. Stir fry until thespinach has wilted.Serve with steamed new potatoes.4-6Peking duck, mushroom andChinese BBQ sauce stir fry1 tablespoon peanut oil1 carrot cut into matchsticks1⁄ cup beef sock21⁄ cup Chinese BBQ sauce (Char Siu Sauce)21 can shitake mushrooms sliced1 small can water chestnuts sliced1 teaspoon grated ginger1 Peking duck, de-boned and shredded(already cooked)100g snowpeas100g beanshoots2 teaspoons sesame oil61. Heat the wok on high sear setting, add the oil andsaute the carrots for 1 minute, add the stock andsauce and bring the liquid to the boil.2. Add the remaining ingredients and cook untilthe duck is heated through, add the sesameoil and serve.Serve with boiled noodles.R19

Curries and rice dishesChicken and tomato risotto60g butter2 tablespoons olive oil1 Spanish onion, chopped1 clove garlic, crushed1 1 ⁄ 2 cups arborio rice5 cups chicken stock2 tomatoes, chopped1 tablespoon chopped basil1⁄ 2 cup freshly grated Parmesan cheeseBlack pepper, freshly ground1. 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 grainsare covered.4. Stir through stock.5. Bring to the boil, continually stirring.6. Reduce to setting 6, continue to stir, placingthe lid on until the stock has been absorbed.Some additional stock or water may be required,depending on rice types.4Chicken, spinach andpine nut risotto4-61 bunch of English spinach, picked and washed2 tablespoons olive oil2 tablespoons butter2 cups arborio rice250g pine nuts2 cloves garlic, crushed2 tablespoons pesto6 cups chicken stock500g roasted chicken, shredded (approximately1 small roast chicken)1. Heat the wok on high sear, add the pine nutsand toast until golden in colour, then remove.2. Add oil and butter. Lightly sauté spinachthen remove.3. Add rice, stir until all rice is coated in the oil.4. Add garlic and chicken stock. Bring the risottoto the boil.5. Reduce to setting 6, continue to stir, placingthe 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.R20

Nasi goreng(Indonesian fried rice)1 tablespoon peanut oilI teaspoon crushed garlic1⁄ 2 teaspoon dried chilli3 eggs, mixed together1⁄ 2 cup cooked chicken breast, diced12 medium green prawns, peeled and diced3 1 ⁄ 2 cups cooked jasmine rice (cool)1⁄ 2 cup water1⁄ 4 cup chopped green shallots41. Heat the wok on high sear setting, add the oilgarlic and ginger and cook for 2 minutes add themixed egg and stir to cook through.2. Add the chicken and prawns, mix with the eggmixture, add the rice and water, and cook untilthe 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 curry1 tablespoon vegetable oil1 brown onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1 1 ⁄ 2 tablespoons Thai green curry paste800g chicken thighs, diced1 cup chicken stock2 cans coconut cream200g bamboo shoots1 punnet cherry tomatoes1⁄ 3 cup coriander leaves1. Heat the wok on high sear setting, add the oil andonion cook until the onion is translucent.2. Add the garlic, ginger and curry paste, cook untilthe oil separates from the curry paste.3. Add the chicken and toss in the paste mix,add the stock and half the coconut creambring the curry to the boil then reduce the heatto setting 2–4.4. Cook the curry with the lid on for 20 minutes,or until the chicken is cooked, add the remainingingredients and cook for 5 minutes.Serve with steamed jasmine rice.6R21

Curries and rice dishes continuedIndian eggplant curry6Beef Rogan Josh curry6-812 small eggplants, diced2 tablespoons madras curry powder1 teaspoon sea salt2 tablespoons peanut oil1 small onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1 tablespoon fish sauce2 tomatoes, diced200ml yoghurt1. Mix the eggplants with half the curry powder andthe sea salt, sit for 20 minutes in a colander.2. Heat the wok on high sear setting, add the oil,onion, curry powder, garlic and ginger, cook for2 minutes, add the eggplant and stir fry, untilwell browned.3. Add the fish sauce and tomatoes, reduce the heatto setting 6, cook until the eggplant is cooked, stirthrough the yoghurt, do not let the curry boil, asthe yoghurt will split.Serve with steamed basmati rice.2 tablespoons peanut oil1 1 ⁄ 2 kg diced chuck steak1 brown onion, diced2 garlic cloves, diced2 tablespoons Rogan Josh curry paste2 cans diced tomatoes4 cups beef stock1. Heat the wok on high sear, add the oil and then500g of meat at a time to seal then remove.Repeat until all the meat is cooked.2. Add the onion and garlic, cook for 2 minutesbefore adding the curry paste. Mix the curry pasteand onions together.3. Add the tomatoes and stock and bring to the boil,add the meat. Reduce the heat to setting 2–4,place the lid on, with the steam vent open, andcook for 1 hour.Serve with yoghurt and steamed basmati rice.While cooking wet dishes with the lid on,the wok will turn on and off during thecooking process as the unit is thermostaticallycontrolled.NoteR22

Moroccan lamb Tagine6-82 tablespoons peanut oil2 brown onions, diced500g lamb, diced (1.5cm)1 1 ⁄ teaspoons cumin21 1 ⁄ teaspoons ground black pepper21 1 ⁄ teaspoons ground coriander21 1 ⁄ teaspoons salt21 teaspoon paprika1 teaspoon ground ginger1 teaspoon turmeric1 teaspoon cinnamon1 tablespoon peanut oil1 small can chickpeas2 cans diced tomatoes2 sticks celery, diced1⁄ cup red lentils21⁄ cup tomato paste21 teaspoon minced garlic5 cups water1. Heat the wok on high sear, add the oil and stir frythe onion until soft add the meat and seal.2. Place all the ground spices and extra oil intothe wok and cook for 2 minutes to release theflavours of the spices.3. Add the remaining ingredients and return theTagine to the boil, reduce the heat to a simmersetting 2–4, place the lid on and cook for 1 hour.Serve with steamed cous cous.R23

DessertsBlack rice pudding4Spicy fruit Flambé41 cup of Black Glutinous Rice5 cups water2-4 cinnamon sticks (optional)2 teaspoons vanilla essence200 grams palm sugar (or brown sugar)400ml tin of coconut milk1/ 3 cup dried coconut1 mango sliced50g butter2 bananas1 green apple10 strawberries hulled1 small can peach slices drained1 tablespoon cinnamon sugar1 tablespoon Kirsch3 tablespoons dark Rum1. Soak rice in 2 cups of water for 6-12 hours.2. Add to the wok 3 cups of water, the cinnamonsticks and vanilla essence. Add pre-soaked rice(rinsed from the soaking water and heat the wokon setting 6, cook for approx 40 minutes(or until rice is soft) stirring often with the lid on.3. Remove the cinnamon sticks.4. Add coconut milk and brown sugar and continue tocook on setting 4 for 20 minutes.Serve with sliced mango or fruit puree.1. Heat the wok on setting 10, add the butter, whenmelted, add the fruit and cook for 2 minutes.2. Add the cinnamon sugar and alcohol, cook fora further 5 minutes to infuse the alcohol intothe fruit.Serve with ice cream and toasted waffles.R24

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