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Shrimp Pad Thai


One half pack of rice noodles, soaked till softened (1/2 pack)
1 egg
1 tablespoon garlic, finely chopped
2 tablespoon vegetable oil
12 to 16 shrimps with tail, deveined
1 cup bean sprouts (divide the portions in half)
3 tablespoon chives, cut about 2 inches long (portions divided)
3 tablespoon chopped roasted peanuts (portions divided)
One half cup tamarind water (1/2 cup)
1 tablespoon fish sauce
1 jiggle of dark soy sauce to taste (to add color to the dish)
1 teaspoon chopped salted preserved radish

In a hot wok, fry garlic in oil, add shrimp and egg.
Toss till shrimps are cooked, add rice noodle, tamarind water, soy sauce, fish sauce. Quickly toss everything together till noodle is softened, then add radish, one half the chives, one half the bean sprouts, and one half the peanuts. Mix well trying not to break the noodle, and serve immediately with the rest of the chives, bean sprouts, and peanuts. Garnish with lime wedges, add sugar if you like and top with a sprig of cilantro.

Taro Shoot Salad

Peel taro shoot then slice as thinly as possible
Arrange in a nice pattern on a bed of lettuce, sprinkle with deep fried shallots, finely chopped mint and garnish with a sprig of mint.
Serve this with a vinaigrette dressing of your choice. 


Stuffed Chicken Wings

Prepare chicken wings to have a pouch for stuffing.

Stuffing Ingredients:
Long rice
Cabbage, finely chopped
Carrot, grated
Chinese mushroom, finely chopped
Scallions, chopped
Cilantro, chopped
Ground chicken
soy sauce for taste
White pepper
Garlic powder

Flour, egg, and panko needed for breading

Mix all ingredients will and stuff the wings.
Par steam the stuffed wings till half cooked
Let cool then roll wings in flour, egg wash, and panko
Deep fry stuffed wings and serve with sweet chili sauce