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.

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.

1 package (10 ounces) fresh spinach leaves
4 teaspoons dark sesame oil, divided
4 cloves garlic, minced and divided
1/4 cup reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry or sake
1 medium red bell pepper, cut into thin, 1-inch-long strips
1.5 teaspoons minced fresh or bottled ginger root
3/4 pound peeled deveined large uncooked shrimp, thawed if frozen
1/2 pound fresh bay scallops
2 teaspoons sesame seeds, toasted

Introductions:

1. Rine spinach in cold water; drain. Heat 2 teaspoons sesame oil in large saucepan over medium heat. Add 2 cloves garlic; stir-fry 1 minute. Add spinach; cover and steam 4 to 5 minutes or until spinach is wilted, turning with tongs after 3 minutes. Remove from heat; cover.

2. Meanwhile, combine soy sauce, cornstarch and sherry in small bowl; stir until smooth. Set aside. Heat remaining 2 teaspoons sesame oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and giner; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scallops; stir-fry 1 minute or until shrimp and scallops are opaque. Add soy sauce mixture; stir-fry 1 munite or until sauce thickens.

3. Stir spinach mixture; divide evenly among 4 individual plates. Top with seafood mixture and sesame seeds.

Tip: Substitute one large head bok choy, thinly sliced, for spinach. Increase steaming time to 8 minutes or until bok choy is tender.

Have fun cooking everyone. Sorry for the last a few weeks. I didn’t have time to post it everyday as I promised! From now on, I’m back to normal.
Thanks for visiting.
Alex,

1 teaspoon olive oil
1 large onion, chopped
1 cup sliced celery, with celery tops
1 clove garlic, minced
4 cups water
1 fish-flavored bouillon cube
1 tablespoon salt-free Italian herb seasoning
1/4 pound cod or other boneless mild-flavored fish fillets
1 large tomato, chopped
1 can (10 ounces) baby clams, rinsed and drained (optional)
1/4 pound uncooked small shrimp, peeled and deveined
1/4 pound uncooked bay scallops
1/4 cup flaked crabmeat or crabmeat blend
2 tablesppons fresh lemon juice

Instroductions:
1. Heat olive oil in large saucepan over medium heat until hot. Add onion, celery and garlic. Cook and stir 5 minutes or until onion is soft. Add water, bouillon cube and Italian seasoning. Cover and bring to a boil over high heat.

2. Cut fish into 1/2-inch pieces. Add cod and tomato to saucepan. Reduce heat to medium-low; simmer about 5 minutes or until fish is opaque. Add clams, if desired, shrimp, scallops, crabmeat and lemon juice; simmer about 5 minutes or until shrimp and scallops are opaque.

Prep and Cook Time: 30 minutes!

Starting with 4 cups chicken stock
5cm. galangal, sliced
150g (5oz.) straw mushrooms
5 tablespoons lime juice
1/2 tablespoons SUREE FISH SAUCE
3 taablespoons SUREE CHILLI PASTE WITH SOYA BEAN OIL (Tom Yum)
3 bunches fresh coriander leaves
5 green and red Bird’s Eye Chillies
3 SUREE KAFFIR LIME LEAVES
3 salked lemon grasses, bruised
6-8 medium to large prawns.

Instroductions:

Boiling the stock to the boil, add SUREE CHILLI PASTE WITH SOYA BEAN OIL, simmer for 15 minutes. Add the prawns, mushrooms, galangal, SUREE KAFFIR LIME LEAVES, lemon grasses and chilli, then simmer for 3 minutes. Add the lime juice and SUREE FISH SAUCE to taster.
The soup should be spicy, sour and a little salty.
Serve garnished with fresh corinander leaves.

Alex-

600g. (1 1/4lb.) of prawns
1/2 teaspoon salt
1/2 teaspoon sugar
2 cups fresh breadcrumb
4 cups Vegetable oil
2 tablespoons SUREE SWEET PLUM SUACE or SUREE SWEET CHILLI SAUCE FOR CHICKEN.

Instroductions:

Chop prawns and process in a blender until fine. Add salt, sugar and bread crumb, then shape into patties. Deep-fried until golden brown and fragrant. Serve with SUREE SWEET PLUM SAUCE or SUREE SWEET CHILLI SAUCE FOR CHICKEN.

Please follow the steps below

150g. fried bean Curd
1 teaspoon crushed garlic
3/4 teaspoon finely grated ginger
1 tablespoon vegetable oil
3 cups shredded chinese cabbage
2 teapsoons SUREE LIGHT SOY SUACE
4 SUREE DRIED CHINESE MUSHROOMS
6 spring onions, finely chopped
1 large carrot, grated
5 large spring roll wrappers
vegetable oil for deep frying, SUREE SWEET PLUM SAUCE or SUREE CHILLI SAUCE ESPECIALLY FOR SPRING ROLLS.

Soak SUREE DRIED CHINESE MUSHROOMS in hot water to cover for 30 minutes, drain and squeeze to remove excess liquid. Remove stems and chop caps finely. Cut the bean curd into small cubes finely and set aside.

Heat one tablespoon oil in a wok or heavy-based frying pan, swirling gently to coat the base and side. Add the garlic, ginger, spring onion, cabbage, carrot, mushrooms and bean curd. Stir-fry for 5 minutes over a moderate to high heat until the vegetables are softened. Add SUREE LIGHT SOY SAUCE and stir to combine, and keep it cool.

Cut each spring roll wrappers into four squares, work with one square at a time, keeping the reminder covered with a clean, damp towel. Place 2 teaspoons of the filling on the wrapper and fold one point, over. Fold in the two side points, then roll up towards the last point, forming a log shape. Seal the end point with a little flour and water paste. Repeat with remaining wrappers and filling. Serve with SUREE SWEET PLUM SAUCE or SUREE CHILLI SAUCE ESPECIALLY FOR SPRING ROLLS.

Good luck and enjoy your meals

Alex,

Rich in carbohydrate and containing vitamins A and B, rice is one of the healthiest staple foods. It is used to make vinegar and wine, and it is indispensable when ground into flour to make French-style baguettes and crepes, the ubiquitous, paper-thin wrappers used for spring rolls, and dried and fresh noodles, then may be stir-fried; sticky rice is steamed until it resembles porridege.

In Vietnam, rice is regarded as the “staff of life”. It plays an impartant role as a staple food as well as in the economy and the culture. There are even rigorous rice-cooking competitions based on the tradition of preparing rice for soldiers going into battle. With lush carpeted valleys and hillside terraces of fertile, well-irrigated rice crops, this long, narrow country manages to rank third in the rice-export game, behind the United States and Thailand, producing a number of varieties that differ in aroma, flavor, and gluten content. Vietnam’s principal rice bowls can be found in the land around the Red River in the north and the Mekong Delta in the sosuth.

In Cambodia, rice is equaly importan. Grown primarily in the emerald-green rice paddies of the Battambang region in the west, it is the principal ingredient in everyday meals as well as in snacks and festive foods. A typical Cambodian breakfast consists of a bowl of bobor, rice porridge, which is sometimes accompanied by a little fish or pork. Both the regular and glutinous varieties are popular with a stronger emphasis on the red and brown grains, which still retain their bran husks. Although the texture and nutritional qualities of the red and brown grains are much greater, most Vietnamese dishes call for the polished varieties to form the basis of a meal that will then be balanced by vegetables, herbs and spices for their texture, colour and flavour.

Within their groups, there are many types of rice, all of which the Vietnamese and Cambodians can differentiate by the aroma or taste of the raw grain. When bying, the quality and texture of the grain will be discussed at length as each cook requires a particular rice for the meal that day. Several long grain and glutinous varieties are available in Asian stores and supermarkets.