Recipes
Thai Cuisine > STARTERS
Assorted Mushrooms in Chicken Stock
Beef Skewers with Peanut Hoisin Sauce
Fried Rice with Hoisin Sauce
Fircecrackers Goons
Steam sea perch with soy sauce
Crispy Bags Thung Thong
Thai Style Fried Chicken Wings
Assorted Mushrooms in Chicken Stock

Ingredients:

Directions:

Bring chicken stock to a boil. 
Add ginger, lettuce and assorted mushrooms. Cook for about 2 minutes until mushrooms are soft. 
Season with Sesame Oil and pepper. Serve hot. Soy Sauce can be used for dipping.



Preparation Time:
15 mins

Servings:
4 people

Beef Skewers with Peanut Hoisin Sauce

Ingredients:

Directions:

To make marinade, combine peanut butter, Premium Soy Sauce, Chili Garlic Sauce, Hoisin Sauce, water, brown sugar and scallions in small bowl.
Cut flank steak in half lengthwise. Slice each piece against the grain into 1/4 inch thick strips (to make slicing easier, freeze beef 30 minutes before slicing (optional). Thread beef evenly onto 24 6-inch skewers and place in rimmed dish. Pour marinade on top and spread evenly onto both sides of meat. Cover and refrigerate for 1 hour.
Set oven rack to upper-middle position and heat broiler. Place skewers on foil-lined broiler pan or baking sheet. Broil until exterior of meat is dark brown, 7 to 8 minutes, turning skewers over halfway through cooking time.



Preparation Time:
88 mins

Servings:
8 people

Fried Rice with Hoisin Sauce

Ingredients:

Directions:

Mix beef with marinade.
Add a little salt to the egg. Beat well. Scramble and set aside.
Saute garlic and onion in 2 tbsp oil. Add beef, fresh black mushrooms and stir-fry until done. Stir in cooked rice, egg and green peas. Add seasoning mix and stir well until heated through.



Preparation Time:
25 mins

Servings:
4 people

Fircecrackers Goons

Ingredients:

Directions:

Place the prawns on their sides and cut two slits through the underbelly of each, one about 1.5 cm in from this will prevent the prawns from curling when they are cooked. 
Mix the curry paste with the Suree Fish Sauce in a shallow dish. Add the prawns and turn them in the mixture until they are well coated. Cover and leave to marinate for 10 minutes
Place a wonton wrapper on the work surface at an angle so that it forms a diamond shape, slits down, on the wrapper, with the tail projecting from the folded end, then fold the bottom corner over the other end of the prawn.
Fold each side of the wrapper over in turn to make a tightly folded roll. tie a noodle in a bow around the roll and set it aside. 
Repeat with the remaining prawns and wrappers.
Heat the oil in a deep-fryer or wok to 190°C/375°F or until a cube of bread, added to the oil, browns in 45 seconds. Fry the prawns, a few at a time, for 5-8 minutes, until golden brown and cooked through. 
Drain well on kitchen paper and keep hot while you cook the remaining batches.



Preparation Time:
15 mins

Servings:
2 people

Steam sea perch with soy sauce

Ingredients:

Directions:

Scale and clean the sea perch.
Mix Suree Light Soy Sauce with sugar, pour on the sea perch, put Suree Dried 
Chinese Mushroom, spring onion, young ginger and fat of pork on the sea 
perch place in a steamer.
Steam over high heat for about 15 minutes until cooked, remove to serve.



Preparation Time:
25 mins

Servings:
4 people

Crispy Bags Thung Thong

Ingredients:

Directions:

Mix minced prawn and minced pork together with all ingredients, except spring roll sheet and chopped garlic.
Heat oil for stir frying in a wok. When hot, put in chopped garlic, sauté until fragrant, and then put in the filling mixture from Step 1 and stir fry until done.
On each Suree Round Rice Paper, place 1 tbsp. of the filling. Then fold up the sheet to enclose as in a bag. Tie the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in boiling water and then dividing the stalks around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bags attractive.
Heat 4cups of cooking oil in a deep wok. When hot, deep fry the bags until golden; then remove from the wok, drain, and serve with Suree Sweet Sauce and Suree French Fries Sauce.



Preparation Time:
30 mins

Servings:
4 people

Thai Style Fried Chicken Wings

Ingredients:

Directions:

Marinate chicken wings for 1/2 hour.
Pan-fry chicken wings in 2 tbsp oil over low heat until done.
Stir in Suree Sweet Chili Sauce and heat through.



Preparation Time:
40 mins

Servings:
4 people