Stir fried cabbage with glass noodles:
4 as a side dish:
Ingredients:
100g glass noodles (2small packets) - I prefer Thai ones, soak in warm water to soften
2 garlic cloves
30g dried shrimps
20ml oil (about 2 tbsp)
1/4 head of cabbage, thinly sliced
1 tbsp oyster sauce
1 tsp dark soy sauce for color
Dash of white pepper
1 cup chicken stock

Preparation:
1. Chop garlic and dried shrimp, 10 sec/speed 7
Scrape down
2. Add oil and sauté. Varoma/4min/speed 1
3. Add all sliced cabbage, oyster sauce and 1/4 cup chicken stock.
     100deg/5min/reverse/stir
4. Add softened glass noodles, dark soy sauce and rest of chicken stock.
    100deg/8min/reverse/stir
Please stop half way and use spatula to push noodles around to ensure even cooking.
5. Pour into thermoserver and cover. Noodles will absorb most of the sauce upon resting.
6. Garnish with fried onions, sliced fresh chilli and coriander if desire.
7. Best served with steam rice.

Photos:

Varoma steamed chicken (ginger and garlic)



Very simple Asian dish. Especially good during a cold or recovering. I will recommend using ginger wine in place of shao xing wine.
For added nutrients. Can add 1/3 cup of goji berries to chicken. And added earthy flavor. A few pre soaked Chinese shiitake mushrooms sliced.

Ingredients
4 free range boneless thighs,
Cut into strips
Ginger 2 inches, thinly sliced
2 cloves garlic, smashed. Coarsely chopped
Saffron a tiny pinch
Broccoli florets (10 pcs)

Marinade
1 tsp sugar
1 tsp corn flour
Dash of white pepper
1 heap tsp chicken powder
1 tbsp light soya sauce
2 tbsp sesame oil
2 tbsp shao xing wine or sherry

Place chicken in long bowl
Mix all marinate with chicken strips
Including ginger and garlic
Add saffron threads randomly
Add 1/2 cup water ( use kids cup)

Place in varoma (remove thin tray).
Add about 1 litre of water (half way mark)
Setting
Timer 20 mins
Temp Varoma
Speed 3

After 20 min. Stir chicken and break apart. As some will still be raw.
Ok to let cover water pour into chicken.

Add broccoli. Randomly spread.
Set timer extra 7 mins.

First post:)
Recipe for Tomato Prawn and Squid (non spicy)

1 medium Onion quartered
2 cloves garlic
2 tomatoes quartered
1/2 cup diced green and red capsicum
12 medium prawns peeled and Devine
2 calamari tubes cut into rings
1 handful frozen baby peas
1 tbsp or 30ml oil

Marinade
1 tsp raw sugar
1 tbsp light soy sauce
1 heap tsp corn flour
Dash of white ground pepper
2 tbsp tomato ketchup
Salt to taste




Steps
1. Marinade prawns and squid rings. Set aside
2. Chop onion and garlic 5sec/speed 7
3. Scrap down chopped onion garlic
4  add tomatoes and chop finely 8 sec/speed 7
5. Add oil. MC on or will splatter. Varoma/5min/Speed 1
6. Add marinated prawns and squid and frozen peas
Varoma/3 mins/reverse/stir
7. Add diced capsicum. Varoma/1 min/reverse/speed stir
8.add more salt if desired.

Notes: if want spicy, add 1 to 2 whole chillis to tomato mixture before frying.
Or a heap tbsp of sambal olek.