Thirdpersonmatt

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,

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.

This is Thai vegetarian spring rolls guys, hope you like it!  My mom used to make it alot, but she made it in Vietnamese way.

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,