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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 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 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 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 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

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. once evenly browned on all sides, transfer to a plate with paper towels or a clean tea towel on it. dry excess oil off of the roti 6. on a cutting board, cut into bite sized pieces and transfer to a serving plate 7. drizzle condensed milk and sprinkle roast peanuts over the top

COCONUT SAGO PUDDING

1. you can eat the pudding out of the takeaway, or scoop it out into a serving bowl. we’ve already garnished it for you! 2. wake up and smell the coffee

BLACK STICKY RICE WITH

STOVE empty the takeaway of rice into saucepan and place on low heat for 10-12 minutes, stirring occasionally

MICROWAVE put takeaway of rice into microwave for 60 seconds on high. open container and stir rice. put back in microwave for an additional 60 seconds 2. transfer rice to serving plate and arrange the sliced mango over the top

BEEF

1. empty beef soup into saucepan and place on a medium heat 2. open bag of brisket and add to the soup 3. cook for 10-12 minutes or until hot BREAKFAST 4. while soup is heating, place into a serving bowl 5. pour soup and brisket over the noodles 6. top soup with bean sprouts, herbs, sliced chilli and spring onion 7. add more sriracha if you’d like some more heat… do it

THAI CHICKEN

1. put a saucepan of salted water on high heat for your egg 2. put takeaway of congee in microwave for 90 seconds. stir congee and put back in microwave for an additional 90 seconds 3. once hot pour congee into a serving bowl 4. carefully crack your pre-cooked eggs into a small bowl. (this is to make sure there isn’t any shell) 5. gently slide your eggs into the boiling water. (we’ve given you an extra just in case you drop or break one) 6. reduce water to low heat and poach for 2 minutes 7. carefully scoop out eggs with a slotted spoon and put in the centre of the congee 8. garnish with crispy shallots and spring onion 9. pop that egg with your spoon and work that yolk into your bowl of deliciousness!

MANGO & COCONUT SMOOTHIE BOWL

1. empty the smoothie mix into a serving bowl 2. use the sliced fruit and the nut / seed mix to cover the top of the smoothie 3. garnish with blueberries and fresh coconut

PANDAN PANCAKES

1. take caramel and macadamia out of takeaway container 2. place takeaway with pancakes inside (lid on) in microwave for 45-60secs 3. put pancakes on a plate 4. pour caramel over pancakes 5. put plate in microwave for 30 seconds 6. sprinkle macadamia over the top of pancakes 7. if you like you can add any fresh fruit on top 8. don’t eat them too fast

COCONUT PORRIDGE WITH POACHED BANANA

1. empty oats and coconut water in a saucepan 2. place on a low to medium heat 3. continue stirring until oats have absorbed most of the coconut water 4. open the bag of poached banana and pour the syrup into the saucepan, but not the bananas 5. transfer porridge to a serving bowl 6. arrange the poached bananas, strawberry, and fresh coconut on top 7. don’t burn your mouth scoffing it!

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