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School Holidays Cooking Program - Workshop 11

Servings
2
Prep
120 m
Cook
120 m

Recipe By: Otao kitchen

Workshop 11: Marinades & Plating

Wednesday · September/October Module

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Entrée

Vegetable Spring Rolls (2 pax)

Ingredients

• 8 spring roll wrappers

• 1 cup shredded cabbage

• ½ carrot, julienned

• ¼ cup bean sprouts

• 2 spring onions, sliced

• 1 clove garlic, minced

• 1 tsp soy sauce

• 1 tsp sesame oil

• Oil, for frying

• Sweet chilli sauce, to serve

Method

Step 1: Heat sesame oil and stir-fry garlic, cabbage, carrot and spring onion for 2–3 minutes until just softened.

Step 2: Add bean sprouts and soy sauce, then cool slightly.

Step 3: Place the filling on a wrapper, fold and roll tightly, sealing the edge with water. Repeat with the remaining wrappers.

Step 4: Heat oil and fry the spring rolls in batches until golden and crisp.

Step 5: Drain and serve with sweet chilli sauce.

Main

Chicken Satay with Coconut Rice and Stir-Fried Vegetables (2 pax)

Ingredients

• 250g chicken thigh or breast, cubed

• Skewers

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tsp curry powder

• 1 tsp brown sugar

• ½ cup coconut milk (for sauce)

• 150g jasmine rice

• 150ml coconut milk (for rice)

• 150ml water

• Mixed vegetables (capsicum, bok choy, carrot), for stir-fry

• 1 tbsp oil

• 1 clove garlic

Method

Step 1: Rinse the rice and cook with coconut milk and water, covered, for 12–15 minutes, then rest.

Step 2: Thread the chicken onto skewers, season, and grill or pan-fry until cooked through.

Step 3: Make the satay sauce by simmering peanut butter, soy sauce, curry powder, sugar and coconut milk until smooth and thickened.

Step 4: Heat oil and stir-fry garlic and vegetables until just tender.

Step 5: Plate the chicken satay with coconut rice and stir-fried vegetables, and spoon over the satay sauce.