[Lunch]
Butter chicken
4 servings: 500g chicken breast fillet 250g broccoli 1 jar of Masterfoods Simmer Sauce Butter Chicken (485g) 1 tsp salt 2 Tbsp vegetable oil Step 1 Cut the chicken into 1cm thin pieces.
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[Lunch]
Thai beef salad
2 servings: 400g beef sirloin (2 pieces, 2cm thick) 300g salad mix 1/2 cup coriander leaves 1 Tbsp coriander stems 100g cherry tomatoes 1 cucumber 1 bird's eye chilli 2 garlic cloves 1 Tbsp vegetable oil 2 tsp sugar 2 Tbsp fish sauce 4 Tbsp lime juice Salt and pepper Step 1 Marinate beef with salt, pepper and oil on both sides.
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[Lunch]
Ha's fried rice
4 servings: Rice (cooked, 4 cups) 500g minced pork 3/4 Tbsp minced garlic 1 Tbsp finely chopped shallot 2 fresh bird's eye chillies (chopped) 1 lemon 4 eggs Some cherry tomatoes 2 Tbsp vegetable oil Seasonings: - 1/4 tsp ground black pepper - 1.
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[Lunch]
Japanese chicken curry
4 servings: 500g chicken breast fillet 3 medium potatoes 3 medium carrots 1 brown onion 110g S&B Golden Curry Mix (hot) 2 Tbsp vegetable oil Step 1 Cut the chicken into 1cm thin pieces, potatoes and carrots into 3cm chunks, and onion into wedges.
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[Lunch]
Rice paper rolls
For the rolls (10 rolls): - 300g pork rasher - 1 tsp salt - 1 small shallot - 10 rice paper - 15 prawns - 1 cucumber - 1 granny smith apple - 5 medium iceberg lettuce leaves - 2 cups cooked vermicelli noodles For the dipping sauce: - 1 big garlic clove - 1 bird's eye chilli - 1 tsp white sugar - 100ml of water - 1.
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