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YOURE DOING It RIGHT

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YOURE DOING It RIGHT WEekEnd Warrior COOK At home kits Stay in, wok out all weekend YOURE DOING It RIGHT RPS FAVOURITES VEGAN SIDES DESSERT BREAKFAST LIME POACHED SALMON 1. open the bag of salmon 2. discard the lemongrass, lime leaf, and lime peel 3. flake the salmon into a mixing bowl using a fork. 4. add the lime mayo and salad mix, stir to combine 5. put some on a prawn cracker and shove it in your face! RPS FAVOURITES SNAPPER CEVICHE 1. open the bag of snapper and empty into a mixing bowl 2. pour the lime juice over the fish and let sit for 10 minutes while refrigerated 3. next, strain most of the lime juice from the fish 4. add the salad ingredients and dressing, toss lightly to combine 5. You can serve on the side with wonton crisps or put the mix on top of each wonton… 6. eat them quickly while they’re crunchy! STEAMED PORK BUNS 1. take pork out of the bag and leave at room temperature. (meat always cooks better from room temperature!) 2. put a pan on the stove on medium high heat . add little cooking oil to the pan and pan fry the pork belly until nice and golden on both sides (around 60 seconds on each side). be careful! the pork fat may spit like an angry cobra when it hits the hot oil 3. once done, place the pork on paper towel to absorb excess oil. 4. for the buns, microwave for 30 to 40 seconds in their container. then take out the buns to assemble. (mum says be careful when opening container of hot steam) 5. spread the hoisin sauce on the insides of the buns. add pork belly, then pickles, then spring onions, then put the top of the bun on 6. eat it! try not to eat it all in one bite! THAI BBQ CHICKEN NOTE: the chicken is ‘sous vide’ – this means it will appear a little pink, be assured this is all cool and normal… cool and normal 1. ON THE BBQ pre-heat bbq to high heat. make sure the grill bars are clean. 2. take the chicken out of the bag and lightly coat with cooking oil. put the chicken on the bbq skin side down. once you get some nice char marks of that side, flip it over and char the other side 1. IN THE OVEN pre-heat oven to 200 C. take chicken out of bag and place on baking sheet. 2 lightly coat with cooking oil. put the chicken in the oven uncovered for 12-15 minutes. 3. IT’S DONE,transfer chicken to cutting board and cut into bite sized pieces. transfer to serving plate 4. you can drizzle the nam jim jeow over the chicken, or serve in it’s ramekin for dipping. garnish the chicken with the herbs, and then sprinkle the roast rice powder over the top BBQ LAMB RIBS 1. IN THE OVEN pre-heat oven to 200 C. empty the bag of lamb ribs onto a baking sheet 2. put in oven uncovered for 10-12 minutes 3. then, transfer ribs to a serving plate 1. ON THE STOVE heat a pot with water to rapid boil 2. place the unopened bag into the water for 5 minutes. (make sure the bag isn’t hanging over the edge of the pot, so that it doesn’t melt) 3. carefully take the bag out with a pair of tongs. empty the bag of ribs and sauce onto a plate and toss 5. IT’S DONE garnish with the mixed herb mix. try not to get sauce all over your face! we won’t judge you if you do STICKY PORK BELLY 1. IN THE OVEN pre-heat oven to 200 C. empty the bag of pork onto a baking sheet 2. put in oven uncovered for 10-12 minutes 3. then transfer pork to a serving plate 1. ON THE STOVE heat a pot with water to rapid boil 2. place the unopened bag into the water for 5 minutes. (make sure the bag isn’t hanging over the edge of the pot, so that it doesn’t melt.) 3. IT’S DONE carefully take the bag out with a pair of tongs. empty the bag onto a plate 4. then #useyourhands to toss the pork in the sticky sauce 5. next, empty the bean shoot salad contents into a mixing bowl. add the red nam jim and toss well 6. place the dressed bean shoot salad on top of your sticky pork CRYING TIGER 1. IN THE OVEN pre heat an oven to 200 C. empty bag of brisket and sauce onto oven tray 2. place in oven for about 10 mins or until meat is hot and slightly caramelised 3. carefully take the tray out of the oven and place the beef on a plate 1. ON THE STOVE heat a pot with water to rapid boil 2 place the unopened bag into the water for 5 minutes. (make sure the bag isn’t hanging over the edge of the pot, so that it doesn’t melt) 3. carefully take the bag out with a pair of tongs. empty the bag onto a plate avoiding any excess water from the bag 4. IT’S DONE scatter the capsicum salsa on top of the beef and fan out the mustard leaves next to the beef 5. SERVE & EAT put some beef and salsa on a mustard leaf, roll it like a taco, and dip into the nam jim. be nice to each other and don’t argue over who gets the last one BURMESE TEA LEAF SALAD 1. empty salad mix, crispy bits, tea leaf, and garlic dressing into a mixing bowl, toss to combine VEGAN 2. transfer into serving bowl and garnish with crispy shallots 3. there’s a reason this is the national dish of burma… it’s bloody delicious! ADD ON if you also have the pork belly add-on, heat the pork in the oven for 3 minutes or lightly fry until warmed through TOMATO CEVICHE 1. into a mixing bowl, add the tomato salad, herbs and dressing, and mix well 2. transfer into a serving bowl, or spoon onto the sesame crackers and shove it in your face! KOHLRABI SALAD 1. take all ingredients (except the crispy shallots) out of the packaging and put into a mixing bowl 2. mix well and transfer to a serving plate. top with the crispy shallots. see? they were useful… ADD ON if you also have the pork belly add-on, heat the pork in the oven for 3 minutes or lightly fry until warmed through THAI GREEN CURRY MICROWAVE place the takeaway of green curry into a microwave on high heat for 90 seconds to 2 minutes. (depending on strength of your microwave. basically, cook it till it’s hot!) STOVE empty curry into a saucepan. heat on a medium heat until hot 2. place curry into a serving bowl 3. garnish with herbs and coconut cream SRI LANKAN BEETROOT CURRY MICROWAVE place the takeaway of curry in microwave for 90 seconds to 2 minutes (depending on strength of your microwave. basically, cook it till it’s hot!) STOVE empty curry into a saucepan. heat on a medium heat until hot 2. place curry into a serving bowl 3. garnish with coconut cream and fried curry leaves MUSHROOM & CABBAGE BAO 1. place takeaway of bao in the microwave for 45 seconds to 1 minute, depending on the strength of your microwave. be careful not to overcook as they will dry out., and watch out for the steam when you open the container 2. microwave the pickles for 30 seconds 3. place the bao on a serving plate 4. pour the pickles over the top 5. garnish with spring onions VIETNAMESE SLAW WITH BLOOD ORANGE 1. take all of the ingredients (except the crispy shallots) out of the packaging and put into a mixing bowl 2. mix well and transfer to a serving plate. top with crispy shallots ADD ON if you also have the pork belly add-on, heat the pork in the oven for 3 minutes or lightly fry until warmed through COCONUT RICE SIDES 1. place the container in the microwave for 90 seconds 2. transfer into a serving bowl and top with toasted coconut GRILLED LOCAL ARTISAN ROTI 1. heat a non stick frying pan to medium heat add a little oil or butter to the pan 2. cook one side until golden brown. carefully turn over and brown the other side 3.. transfer to a serving plate and serve with the peanut satay sauce VEGAN FRIED RICE 1. put the fried rice into the microwave and cook for 90 seconds 2. place into serving bowl and top with spring onions, crispy shallots and fresh chilli GINGER & LEMONGRASS PUDDING 1. put takeaway in microwave for 60 seconds, depending on strength of your microwave. it should be warmed through and steamy! 2. transfer pudding to a serving plate DESSERT 3. pour any excess caramel still in takeaway over the pudding. 4. spoon the coconut yoghurt onto the plate near the pudding. 5. don’t burn your mouth while shovelling it in! BANANA ROTI 1. put a pan on the stove on medium heat 2. add just enough cooking oil (we recommend vegetable oil?) to cover the bottom 3. carefully place the banana roti in the pan. (don’t splash hot oil on yourself fool!) 4. once browned on one side, carefully turn over and brown the other side 5.
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