Thai Coconut and Galangal Seafood Recipe Ingredients: Water, for blanching 1 tablespoon oil 1/2 onion, cut

into small pieces 1/2 fresh red chili, sliced 4 oz shrimp, shelled and deveined 4 oz scallops 4 oz cleaned squid, cut into rings 3/4 cup WorldFoods Thai Coconut and Galangal Sauce 1 tablespoon chili garlic sauce 3 tablespoons coconut cream 1/2 teaspoon fish sauce or to taste Method: Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside. Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.

Recipe: Chicken Shu Mai (Siu Mai) Ingredients: 1/2 lb chicken thigh (deboned and skinless) 8 medium shrimp (peeled, deveined, and diced into small pieces) 2 black fungus (chopped into thin threads) 1/2 tablespoon finely chopped fresh ginger 1/2 tablespoon finely chopped scallion (white part only) 1/8 teaspoon sesame oil 3 dashes white pepper 1/4 teaspoon chicken bouillon powder 1/2 tablespoon corn starch 1/2 tablespoon egg white A pinch of salt

Round wonton skin Carrot (finely chopped) and peas (for garnishing) Method: Using a mini food processor, ground the chicken but make sure that its corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes. Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.

Recipe: Fish Ball Dim Sum (Steamed Fish Balls with Bean Curd Sticks) Ingredients: 1/2 container fish paste (I used this) 2 cloves garlic (finely minced) 1/8 teaspoon sesame oil 3 dashes of white pepper powder 3 bean curd sticks A pinch of salt Some green peas (for garnishing) Method: Soak the bean curd sticks in hot water to soften them. Cut them into 1 1/2 inch pieces. Heat up a small pot of water and add in some salt. Drop the bean curd sticks into the boiling water to cook them. Remove the bean curd sticks from the water and arrange them on small dim sum plates. Defrost the frozen fish paste and add in minced garlic, sesame oil, and pepper. Blend well and form them into balls and place them on top of the beancurd sticks. Garnish with a green pea. Steamed the dim sum fish balls for 5 minutes. Serve hot immediately with chili sauce.

Recipe: Yong Tow Foo/Yong Tau Fu (Stuffed Tofu, Chili, Okra with Fish Paste)

Ingredients: 1 Cha Ca Fish Meat Emulsion 6 red chilies (deseeded) 6 okras / ladies fingers 10-12 fried tofu puffs For fish paste seasoning: 1 stalk scallion (chopped) 1 red chili (deseeded and chopped) 3 heavy dashes of white pepper powder 1/2 teaspoon of sesame oil For the sauce: 1 tablespoon of taucheo (fermented yellow bean sauce) 2 cloves garlic (chopped) 1 tablespoon of sugar 1/2 cup of water plus 1 teaspoon of corn starch (stir well)

Method: 1. Clean the okras and red chilies with water and slit in the middle (for stuffing). Discard the seeds of the red chilies, pat dry with paper towels. For the fried tofu puffs, poke an opening at the top surface with your finger (for stuffing). Set aside. 2. Add white pepper powder, sesame oil, chopped scallion and red chili into the fish emulsion and mix well.

3. Stuff the fish paste into the red chilies, okras, and fried tofu puffs using a butter knife. Fill the inside of the red chilies, okras, and tofu puffs but make sure that you do not over-stuff them. 4. Place the stuffed ingredients on a plate and steam for 5 minutes. 5. Pan-fried the steamed Yong Tow Foo lightly with some cooking oil. Dish up. 6. Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and do a quick stir. Add water and sugar. As soon as the sauce thickens, add the Yong Tow Foo into the wok and stir well. Serve hot. Cooks Notes: 1. For the above serving, you need only half of the fish paste. 2. The above fish paste is my personal favorite but you can substitute it with another brand. 3. A good fish paste should be light grey in color (like the color of fresh fish meat). If the fish meat emulsion turns light brown or darker grey, it means the product has been frozen for a long time.

Beef and Prawn Wontons

Recipe by: Donna | Photo by: Allrecipes Photos

Easy

Ready in: 1 hour

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Prep 20 mins | Cook 40 mins Serves: 12

Once these dumplings have been put together, you can either fry them or steam them; both ways are delicious. Recipe provided by: Allrecipes

Ingredients
1 medium cabbage, finely shredded

300g beansprouts

3 celery sticks, chopped

2 spring onions, chopped

450g prawns, peeled, deveined and coarsely chopped

500g lean minced beef

3 tablespoons oyster sauce

5 tablespoons soya sauce

2 cloves garlic, finely chopped

1 large packet wonton wrappers

1 cup vegetable oil, if frying

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Preparation method
1 Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat . until vegetables soften. If necessary, add a little water. Add prawns and stir-fry until cooked. 2 Meanwhile, in a large frying pan over medium heat, brown the beef, draining off fat and

liquid. Add the beef to the vegetable and prawn mixture and continue to fry over a high heat. Add oyster sauce, soya sauce and garlic. When well blended, remove mixture from heat.

Place a tablespoon of the meat and prawn mixture into the centre of each wrapper. Dip your 3 finger in a little water and run it around the edges of the wrapper. Gather wrapper edges to . enclose filling and press together to seal. To fry the wontons, heat oil in wok over medium heat and cook until golden brown. 4 Alternatively, cook wontons in batches in a steamer over boiling water for 10-15 minutes, or . until cooked.

Chicken and Coriander Spicy Wontons

Recipe by: CROWNOFGOLD | Photo by: Allrecipes Photos

Easy

Ready in: 30 mins

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Prep 10 mins | Cook 20 mins Serves: 25

These crispy treats are a favorite in my family. The flavoursome herbs in this recipe, as well as the chilli, give the wontons a nice kick. Recipe provided by: Allrecipes

Ingredients (See nutrition)

1 kg skinless, boneless chicken thighs, diced

3 stalks lemon grass, cut into 1 inch pieces

cup chopped fresh ginger root

bulb garlic, cloves separated and peeled

1 red chilli, chopped

2 bunches fresh coriander

cup soy sauce

1 tablespoon sesame oil

50 wonton wrappers

1 litre vegetable oil for frying

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Preparation method
1 In a food processor, combine the chicken, lemon grass, ginger, garlic, chilli, coriander, soy . sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced. 2 Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water

to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each . wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together. 3 Heat the oil in a deep-fryer or deep pan to 185 degrees C. Deep-fry several wontons at a time, . turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.