Recipes for Dummies

• 1 cup cooked macaroni
• 1/2 teaspoon finely red chilli
• 1 teaspoon tomato ketchup
• 3 tablespoons vegetable oil
• 1 teaspoon SUREE SWEET SAUCE
• 1 chicken breast, cut into bite-side cube
• 3 cherry tomatoes, cut in quarter
• 10 sweet basil leaves (Horapha)

Introductions:

  Place wok on medium heat, put in oil.  Stir-fry red chilli, tomatoes, and chicken.

  Add macaroni, reduce heat, add SUREE SWEET SAUCE and ketchup.  Now turn up the heat and stir-fry, add the basil leaves.  Serve immediately.

• 1/2 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 400 grams SUREE, 5mm. RICE STICK, soaked in warm water to soften.
• 1 tablespoon chooped pickled white radish
• 1 cup fried bean curd
• 4 tablespoon sugar
• 3 tablespoon SUREE FISH SAUCE
• 4 tablespoons SUREE PAD THAI SAUCE
• 2 tablespoons tamarind or lime juice.  500 grams (1 lb.) bunch of Chinese flat chives, 1.2 cup ground roasted peanut
• 4 grilled tiger prawns, about 100 grams (3.5 oz. each)
• 3 eggs, banana blossom, simmered until tender (optional)

Instroductions:
  Heat 3 tablespoons oil in a wok and add garlic and shallot.  Add prawns follow SUREE 5 mm. RICE STICK and fry, turning constantly to prevent sticking.  Remove the rice stick and set aside.

  Put another 3 tablespoons of oil into pan, and when hot, add the pickled white radish and fried bean curd.  Stir-fry for 2-3 minutes and then return the rice stick.  Add sugar, SUREEFISH SAUCE and SUREE PAD THAI SAUC, mixed thoroughly and set aside on the plate.

  Put another 2 tablespoons of oil into pan, and when hot.  Break 3 eggs into pan and scrable, spreading egg in a thin layer over then pan.  When set, return rice stick and mix together thoroughly then sprinkle with ground peanuts.  Season with sugar, SUREE FISH SAUCE, peanut and tamarind or lime juice.  Serving with Banana Blossom and Chinese Flat Chives.