Using the Fresh Rice Noodle recipe from the previous post, put aside 9 round sheets. Make the filling in the TMX and layer with the rice sheets. The rest of the sheets can be cut into noodles for stir fries. When I made the Chinese Lasagna I had kept the rice noodle sheets for 4 days in the fridge in a zip lock bag. I placed then in a flat dish and poured boiling water over them, to make for easy handling.
500g. minced pork and veal, ( could use chicken or vegetarian alternative)
1 large clove garlic, 20 g. oil.
1 generous teaspoon full of green ginger
! dessertspoon full of each of the following, fish sauce, sweet chilli sauce, Char Sui sauce, soy sauce.
1 large tin of Water Chestnuts, 567g.
3/4 cup of hand sliced green onion tops
1/2 cup of hand chopped fresh coriander.
1 dessertspoon of each of the following, fish sauce, sweet chilli sauce, Char Sui sauce, soy sauce.
Drop onion, garlic and ginger on to rotating blades, speed 5 for 6 seconds. Scrape down sides.
Add oil and cook for 5 mins. on 100.
Put temperature up to Varoma and add meat, cook for 5 mins on reverse, speed 1.
Add sauces and continue on reverse, Varoma temp, speed 1, 2 mins.
Set aside in large dish, no need to wash bowl.
Strain water chestnuts and add to bowl. Zap 2 seconds speed 5. Add to meat mixture.
Add green onion and coriander to mixture and stir by hand to combine.
Place an oven bag or silmat into top layer of Varoma.
Lay 3 rice noodles (pancakes), onto liner and cover with 1/2 the meat mixture.
Lay 3 more pancakes on top and cover with next 1/2 of mixture.
Cover with remaining 3 pancakes.
Place topping mixture in a jug ,stir then pour over the top of lasagna.
3/4 fill TMX bowl with hot water
Set on Varoma Temp., speed 1, and steam for 20 mins.
If you wish the prepared Lasagna can be refrigerated, ( place a dish underneath to catch any drips)