Cassarole Duck Thai Style Ingredients 10 small tomatoes (1) ½ duck (cooked in light sop sauce), cut into bite-size pieces 4 cups stock 2-3 slices Thai ginger 2 stalks lemon grass, cut into 2-inch sections 3 hot red peppers,cut stems citrus leaves, torn up 2 shallots (2) 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon light soy sauce Method Put (1) in serving dish, cover and microwave 8 minutes at High, reduce setting to Low and microwave for 20 minutes until the meat is tender. Add tomatoes and season with (2), microwave 5 minutes at High.
Coconut Toffee Ingredients 2 cups coconut milk 1 cup palm sugar ½ cup corn glucose syrup 1 teaspoon instant coffee Mix well all ingredients in a big mixing bowl, cover tightly with microwave plastic wrap, microwave at High (600-700 Watts) for 2 minutes. Remove and stir until well blended. Microwave, uncovered, at High for 35 minutes. Stir twice with a greased microwave stirring spoon during this time. Spoon the toffee mixture with greased spoon and make balls while the mixture is still hot. Wrap the balls with coloured cellophane paper.