Thai Green curry – Re-heat in microwave for 2-3 minutes.
Lamb curry – Place rice in middle of plate, put curry on one side & condiments on other. Keep mango chutney cold. Lightly cover with cling wrap & microwave approximately 2 ½ to 3 minutes.
Re-heat in microwave 2-3 minutes.
Best if you have a bowl-like plate so bean mixture stays on the plate. Add bean mixture to plate, then put chicken & corn on top, reheat for approximately 2-3 minutes or to your liking.
Transfer sauce to microwave safe container & re-heat for 1-1 1/2 minutes. Boil water in large pot, once boiling add 1 tablespoon salt, add pasta, stir well for 15 seconds, cook pasta approx. 13 minutes, drain (do not rinse under cold water)
Pre-heat oven to 180 degrees, Use baking paper on tray, place puffs on paper, place in middle shelf & cook for 30-35 minutes or until golden brown. Hint – light spray oil on top assists with browning
Cook satays to your liking on BBQ, ensuring a nice char. Have satay sauce warm (re-heat microwave 30-40 seconds) or cold.
Modern Asian Char Sui Duck
Place duck on side of plate & reheat for approximately 1 ½ minutes or to your liking. Halfway through heating, pour sauce around duck for remainder cooking time. Dress Asian Slaw & add to plate with soba noodles.
‘C’ container: Char Sui sauce
‘D’ container: dressing for Asian Slaw