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A quick version of the traditional Vietnamese soup that takes up to half a day to prepare! Don't worry - this version is ready in a matter of minutes. Quick Pho Soup 15 Oct 2011
These spicy prawns are stir-fried in moments to make a wonderful starter. Don't forget that you will need to provide your guests with finger bowls. Quick-fried Prawns with Hot Spices 11 Nov 2007
These little jewels are made from salad radishes. They are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity, use water chestnuts. Radish Jewels (Tub Team Grob) 4 Jul 2008
Red Bean Paste Pancake Red Bean Paste Pancake 27 Sep 2009
Red Bean Pudding with Coconut Milk Red Bean Pudding with Coconut Milk 9 Sep 2009
These red pork pyramid shaped parcels are yet another steamed snack served as a starter. The red layer is made from seasoned pork. The inner layer is filled with noodle. Red Pork and Noodle Dumpling (Griew Hur Bami Mu Dang) 11 Apr 2008
This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer. Red Prawn and Mango Curry 14 Jun 2008
This is a steamed snack with vegetables and pork wrapped in rice paper. It can be served hot as a starter or cold as a snack. Rice Paper Pork Parcels (Guay Tiaw) 2 Apr 2008
Saute Calamari with Black Bean Garlic Sauce Saute Calamari with Black Bean Garlic Sauce 22 Feb 2008
Scrambled Egg with Chinese Chives Scrambled Egg with Chinese Chives 14 Apr 2009
Seared salmon with Singapore noodles. Seared Salmon with Singapore Noodles 3 Feb 2012
Quick seared scallops with crisp vegetables in a lightly spiced sauce make a delightful starter. Seared Scallops with Wonton Crisps 11 Nov 2007
It may take time to get used to the idea of eating completely raw fish, but lightly blanched or seared fillet with salad is a good starting point. You can use other fish such as salmon. Seared Tuna Sashimi Salad 24 Jun 2011
Sesame Prawn Toast Sesame Prawn Toast 11 Nov 2007
Sesame Roll Sesame Roll 27 Sep 2009
These are the classic sesame seed sweets - toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150°C). An alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage. Sesame Seed Sweets (Ka Noom Nga-dtat) 10 Jul 2008
Shanghai Sesame Sweet Dumplings Shanghai Sesame Sweet Dumplings 23 Nov 2009
The Chinese are unanimous in their appreciation of Shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive and takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark's fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup. Shark's Fin Soup 20 Jul 2009
Shiu My Shiu My 11 Nov 2007
This pleasant Northern dish is served cold with a slightly tangy sauce, and because it can be prepared completely in advance it is very handy for entertaining. The fen-pi, literally meaning the skin of flour, must not be soggy if the dish is to be successful. Shredded Chicken with Tientsin Fen-pi 1 Feb 2009
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