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.

Makes 4 Servings

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,