Lettuce Wrap

Ingredients:

2 lettuce leaves
1/4 cup cottage cheese,
1/2 yellow bell pepper cut in strips
1/2 red bell pepper cut in strips
1/2 tbsp Thai chilli sauce
1/2 tsp green pepper corns
1/2 tsp pink pepper corns
2 tsp chopped chives
1/2 tsp crushed peanut
1/2 tsp roasted garlic crushed
Chives to tie the wrap

Method: In a bowl, mix cottage cheese, red bell pepper, yellow pepper, Thai chilli sauce, roasted garlic, crushed peanut, pepper corns and chopped chives
Spread the mixture on the lettuce leaf and wrap.Tie with the chive and serve.
Serve hot with steamed rice.

Singapore Noodles

Ingredients:
120 gm rice vermicelli (rice noodles) - soaked 15 mins. in hot water and drained
1 1/2 cups sprouts - blanched and drained
1 cup chopped spring onions
1 capsicum - cut into strips
1 1/2 cups thinly sliced cabbage
1/2 cup thinly sliced onion
2 tsp chopped garlic
2 tsp chopped ginger
1/4 cup water or stock
2 tbsp soya sauce or to taste
1 tsp sugar
salt and black pepper to taste
1 1/3 tbsp Vietnamese curry powder
1/4 cup oil

Method: In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.

Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant. Add the onion, stir-fry until it begins to soften. Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften. Add the capsicum and cabbage and stir-fry till a little soft.
Stir in the bean sprouts, cook briefly, then add the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more water/stock. Add salt and black pepper to taste. Serve hot.


Fried Prawn

Ingredients:
5 eggs
4 tbsp vegetable oil
3 cups of beans sprouts
1 cup spring onion
4 cups egg noodles, moistened in stock
4 cups of vermicelli (optional)
4 cups of seafood stock (made from prawn and squid)
or any other stock
8 boiled squids
6 boiled prawns
1/2 tbsp chopped garlic
3 tbsp soya sauce

Method: Heat oil in a pan. Break the eggs on top and let them cook.
Add bean sprouts, spring onions, egg noodles, vermicelli, the seafood stock and squids. Stir fry on high flame.Now, add chopped garlic and soya sauce.
Finally add prawns, cook for few minutes and serve.

Cabbage Rolls

Ingredients:

10 large cabbage leaves
1 chicken/mutton stock
a bunch of spring onion (green part)
2 tbsp chopped spring onion (white part)
1 tsp chopped garlic
2 tbsp fish sauce
200 gm lean minced lamb
1 tbsp oil
1/2 tsp green chilli paste
1 tsp soya sauce
salt and pepper to taste

Method: Blanch the cabbage leaves and spring onion stems in boiling stock for 10-15 seconds.Combine rest of the ingredients for the filling and season well.Place the filling on top of cabbage leaves and make a parcel. Secure the parcel with spring onion stocks. Add the cabbage parcels into the boiling stock and cook for 20 minutes.Garnish with chopped coriander and spring onions. Serve hot along with steamed rice.

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