Recipes for Dummies

This is 4 servings

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!

Wow this is good, everytime I went to thai food place, I always ordered it.  Make sure you tell them to put 5 stars spicy in it. 

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-

Today is Taud Man Kung recipes for you
Please start up with:

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.