Serves 4


Ingredients:

1kg chicken pieces (such as drumsticks and thighs)
1.5L water
6 spring onions, chopped
¼ tsp salt
¼ tsp pepper
2cm piece fresh ginger, very finely sliced
2 bay leaves
2 tbsp soy sauce
100g dried rice vermicelli
50g spinach leaves, roughly chopped
2 celery sticks, very thinly sliced
200g bean sprouts, scraggly ends removed
crisp fried onion, for garnish
chilli sauce, to serve


Method:

• Combine the chicken and water in a medium pan and bring to the boil; skim off any scum. Add the spring onion, salt, pepper, ginger, bay leaves and soy sauce, then reduce the heat and simmer for 30 minutes.


• Place the vermicelli in a heatproof bowl. Cover it with boiling water and leave to soak for 10 minutes or until soft; drain.


• Arrange the vermicelli, spinach, celery and bean sprouts on a platter. To serve, each diner places a serving of vermicelli and a selection of vegetables in large individual serving bowls; pour the chicken soup, including a couple of pieces of chicken, into each bowl. Sprinkle over the fried onion and season with chilli sauce.

Nutrition per serve:
Protein 40g
Fat 5g
Carbohydrate 25g
Dietary Fibre 3g
Cholesterol 115mg
1315 kj (315 cal)

Serves 4


Ingredients:

2 eggs
¼ tsp salt
⅓ cup (80ml) oil
3 cloves garlic, finely chopped
1 onion, finely chopped
2 red chillies, seeded and very finely chopped
1 tsp shrimp paste
1 tsp coriander seeds
½ tsp sugar
400g raw prawns, peeled and deveined
200g rump steak, finely sliced
1 cup (200g) long-grain rice, cooked and cooled
2 tsp kecap manis
1 tbsp soy sauce
4 spring onions, finely chopped
½ lettuce, finely shredded
1 cucumber, thinly sliced
3 tbsp crisp fried onion


Method:

• Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil; pour about one-quarter of the egg mixture into the pan and cook for 1-2 minutes over medium heat until the omelette sets. Turn the omelette over and cook the other side for 30 seconds. Remove the omelette from the pan and repeat with the remaining egg mixture. When the omelettes are cold, gently roll them up and cut them into fine strips; set aside.


• Combine the garlic, onion, chilli, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.


• Heat 1-2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant. Add the prawns and steak and stir-fry for 2-3 minutes, or until they change colour.


• Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.


• Arrange the lettuce around the outside of a large platter. Place the rice in the centre, and garnish with the omelette strips, cucumber slices and fried onion. Serve immediately.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 20g
Dietary Fibre 3g
Cholesterol 240mg
1765 kj (420 cal)