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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Skills: Marinades, grilling, plating and presentation

1. Vegetable Spring Rolls  

IINGREDIENTS For2

For the filling:

• 1 spring onion, minced
• 1 dried shiitake mushroom, rehydrated in cold water overnight, minced
• 1 cloud ear or black fungus mushroom, rehydrated in cold water overnight, minced
• 20g bean vermicelli noodles, rehydrated in cold water overnight, sliced
• 30g carrot, diced
• Tofu - 100g 
• 1 clove garlic, minced
• 1 tsp fish sauce
• 1 tsp sugar
• 1/4 tsp pepper(option)
• 12 sheets of spring roll wrappers, cut in half diagonally, the middle corner trimmed off.
• 3 cups vegetable oil for frying
• 1 tbsp beaten egg (for sealing the springrolls)

For serving:

• Sweet Chilli sauce
• fresh herbs: coriander, mint, Vietnamese mint (option)
• Assorted lettuce leaves: butter lettuce, cos lettuce etc.(option)

METHOD

1. Mix all filling and seasoning ingredients together until quite homogenous.
2. Spoon about a small amount of the mincemeat mixture (about the size and shape of your index finger) into the centre of the dough.
3. Tuck the left side of the pastry over the mincemeat mixture.
4. Repeat with the right side.
5. Then roll the dough to seal, resting the spring roll so that the seam is on the bottom.
6. Heat the oil to 160C or place the tip of a wooden chopstick in the centre of the oil and begin frying when a steady stream of bubbles exudes from the tip of the chopstick.
7. Cook for 5-6 minutes, turning halfway through until each side is golden brown.
8. Drain on a paper towel.
9. To serve, place the nuoc cham in a small sauce bowl. Place some of the spring rolls, herbs and lettuces on a plate.

2. Chicken Satay  

With Coconut Rice & Stir-Fried Vegetables  

Chicken — 4 portions  

• 160g chicken thigh, diced into bite-sized cubes
• 2 tbsp bumbu(option)
• 1 tbsp kecap manis (ABC sauce)
• 1 tbsp coconut milk 
• ½ tsp turmeric
• ½ tsp curry powder
• ½ tsp coriander powder 
• ¼ tsp salt 
• Bamboo skewers – soaked in water

Method  

1. Cut chicken thigh into even strips.
2. Mix coconut milk, soy, fish sauce, sugar, curry powder, turmeric, garlic, ginger and lime.
3. Add chicken and marinate for at least 30 minutes.
4. Thread onto soaked skewers.
5. Heat grill or barbecue.
6. Grill until caramelised and cooked through.
7. Brush with remaining marinade only if it has been safely handled; otherwise use a fresh glaze.

Peanut Satay Sauce  

Ingredients  

• 70g toasted peanuts, crushed
• 3 tbsp peanut butter 
• 50ml coconut milk 
• 100-200ml water
• 3 tbsp kecap manis (ABC sauce)
• 1 tbsp palm sugar syrup
• 3 tbsp bumbu cooked in 2 tbsp coconut oil (option)
• 1 tbsp tamarind paste
• 1.5 tsp fish sauce
• ¼ lime juiced

Method  

1. Preheat a pot over medium-low heat. Warm the coconut oil, and then add the bumbu spice paste. Cook for 1-2 minutes until it smells fragrant. Be careful not to let it burn. 
2. Mash peanuts well.
3. Add remaining ingredients, including the spice paste into the mortar and pestle and mix well until it is homogeneous. 

Coconut Rice  

Ingredients  

• Jasmine rice – 300 g
• Coconut milk – 200 ml
• Water – 200 ml
• Salt – ½ tsp
• Pandan leaf – optional

Method  

1. Rinse rice until water is relatively clear.
2. Add rice, coconut milk, water and salt.
3. Bring to a simmer.
4. Cover and cook until tender.
5. Rest for 10 minutes.
6. Fluff gently.

Stir-Fried Vegetables  

Ingredients  

• Broccoli – 150 g
• Capsicum – 100 g
• Snow peas – 100 g
• Carrot – 100 g
• Garlic – 1 clove
• Ginger – 5 g
• Soy sauce – 10 ml
• Oyster sauce - 5ml
• Sugar - 5g
• Sesame oil – 5 ml
• Vegetable oil – 15 ml

Method  

1. Cut all vegetables evenly.
2. Heat wok or pan until very hot.
3. Add oil.
4. Stir-fry vegetables in stages.
5. Add garlic and ginger.
6. Add soy sauce.
7. Finish with sesame oil.
8. Keep vegetables bright, crisp and lightly coated.

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Printed From otaokitchen.com.au 10/22/2026