Cooking & One Appliance Meals
A Wok through Southeast Asia
Posted on September 24th, 2009
The wok is a very versatile kitchen pan, capable of preparing dishes for every occasion and every meal, even dessert. Here’s a three-course meal that combines some Southeast Asian staples with a colonial touch at the end.
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Fried Rice
Originating in China, this dish has made its way into cuisines around the world, including the US, the UK, and even West African nations and the Caribbean. Serves 4.
Fried Rice
Ingredients
- 1 - 2 green onions, as desired
- 2 - 3 large eggs
- ½ cup raw peas (frozen peas are OK, but thaw them first)
- 1 teaspoon salt
- pepper to taste (for a spicy kick, try a few pinches of cayenne pepper)
- 4 tablespoons of a light oil (such as canola) for stir-frying, or as needed
- 4 cups cold cooked rice
- 1 - 2 tablespoons soy sauce or oyster sauce, as desired
Instructions
- Wash and chop the onions finely. Beat the eggs lightly with your desired amount of salt and pepper. Heat your wok to level 5 or medium-high on your gas/electric stove.
- When the oil is hot, add the eggs and peas. Scramble lightly until cooked through but not too dry. Remove the eggs and clean out the pan.
- Add 2 tablespoons oil and add the rice. Stir-fry for a few minutes with a wooden spoon. Stir in the soy or oyster sauce. When the rice is heated through, add the eggs back into the wok and mix.
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Vietnamese Chicken Stir-Fry
This staple dish comes from Vietnam. Relying heavily on pungent herbs and fresh vegetables, this stir-fry incorporates fish sauce. The Vietnamese also use fish sauce as a dipping sauce for meats and as an alternative to common table salt.
Vietnamese Chicken Stir-Fry
Ingredients
- 4 tablespoons sunflower oil
- 1½ pounds chicken breasts, thinly sliced
- 8 spring onions, cut diagonally into about 1-inch lengths
- 4 garlic cloves, chopped or minced
- 1 red chili, thinly sliced
- 5 tablespoons lemongrass, finely chopped
- 1 teaspoon ground cardamom
- ½ cinnamon stick
- 12 ounces green beans, cut into 1-to-2-inch pieces
- 1 carrot, cut into thin strips about about 2 inches long
- 3 tablespoons fish sauce
- 3 tablespoons ground bean sauce
- ¼ cup fresh coriander leaves, chopped
- ¼ cup roasted peanuts, chopped
Instructions
- Heat the wok to 4 or medium heat and warm two tablespoons of the oil. Add the chicken and cook for about 6-8 minutes, stirring constinually.
- Remove the chicken and place onto a plate covered with kitchen towel, to absorb any grease.
- Add the remaining oil to the pan and heat. Add the garlic, chili, lemongrass, cardamom, and cinnamon and fry until fragrant, about 3-4 minutes.
- Add the green onion and fry for another 2 minutes. Then add the beans and carrots and stir-fry for about 8 minutes. The vegetables should be cooked but still crunchy.
- Put the chicken back into the wok. Mix in the fish and bean sauces.
- Stir-fry until the chicken is warmed through, about 2-3 more minutes. Remove the cinnamon stick.
- When plated, garnish the stir-fry liberally with peanuts and coriander.
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Crepes
Crepes are a simple, versatile dessert you can make with your fruit of choice.
Crepes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- ¼ teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
Instructions
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat the wok to 4 or medium. Drip approximately 2 tablespoons of the batter into the bottom of the wok, circling outward making an even pancake. Using a long, thin turner, flip the crepe until brown on both sides.
- Top with your favorite fresh fruit, jam, jelly, chocolate sauce – whatever!
