1 Package Knorr Italian Sides – Scampi Flavor

2 Tbsp Butter

1 lbs Medium Shrimp, peeled & deveined

16 oz Frozen Mixed Vegetables, thawed & drained

Grated Parmesan Cheese, to serve

Preparations:

1. Prepare Knorr Italian Sides – Scampi Flavor according to package instructions.

2. Melt 1 Tbsp butter over medium high heat.

3. Cook shrimp for 4min, or until pink.

4. Remove shrimp and set aside.

5. Melt remaining 1Tbsp butter.

6. Cook vegetables for 3min, or until crisp-tender.

7. Stir in shrimp and pasta.

8. Serve with grated Parmesan cheese.

Ingredients:

2 Bundles Vermicelli, soaked till soften

50g Ground Pork

3 Garlic Cloves, chopped

2 Scallions, chopped

30g Black Wood Ear Fungus, chopped

¾ Tsp Chicken Bouillon Powder

1 Tbsp Chili Paste

1 Tsp Sugar

½ Tsp White Pepper Powder

Preparations:

1. Sauté the ground pork until fragrant and set aside.

2. Sauté the garlic and chili paste until fragrant.

3. Add 1 bowl of water, ground pork, vermicelli, and wood ear fungus.

4. Bring to boil.

5. Season with chicken bouillon powder, sugar, and white pepper powder.

6. Serve with chopped scallions.

Ingredients:

200g Pineapples, diced

300g Pork Leg, boneless and cut into bite-sized chunks

100g Green Peppers, diced

100g Red Peppers, diced

¾tsp Chicken Bouillon

2 Tbsp Ketchup

2 Tbsp Sugar

Preparations:

1. Dredge the meat chunks in flour.

2. Heat some oil and fry the meat chunks until golden.

3. Drain and set aside.

4. Leave some oil in the pan and stir fry ketchup until fragrant.

5. Add chicken bouillon and sugar; mix well.

6. Add the meat, fruits, and vegetables.

7. Stir fry until all ingredients are well flavored.

Tip: Make sure the meat chunks are fully dry before dredging them in flour for frying.

Ingredients:

8 Shrimps, peeled & deveined

100g Seaweed, bite sized

3 Eggs, beaten

1 Tsp Chicken Bouillon Powder

½ Tsp Sugar

Oil, for stir frying

Preparations:

1. Heat the oil in a pan and stir fry the shrimp until almost cooked; drain and leave aside.

2. Scramble the eggs until half cooked before throwing the rest of the ingredients in along with the shrimps.

3. Stir fry until everything is cooked and serve.

Ingredients:

600g Hollow Stem Vegetable, bite size segments

120g Dried Chillies

10g Sze Chuan Peppercorns

2 stalks Scallions, bite size segments

1 Tbsp Chicken Bouillon Powder

1 Tbsp Oil

1/3 Tbsp Pepper Powder

½ Tsp Sugar

1 Tsp Soy Sauce

Garlic, sliced

Preparations:

1. Heat the oil over high heat.

2. Sauté garlic, scallion, Sze Chuan peppercorns, and dried chillies until fragrance is released (should not exceed 10 seconds).

3. Add hollow stem vegetables, chicken bouillon powder, pepper powder, sugar, and soy sauce; stir fry until vegetables are cooked.

Ingredients:

2 Chicken Thighs

5 Garlic Cloves, grated

20g Cilantro, minced

1 Chili, minced

2 Spring Onions, chopped

1 Tbsp Chicken Bouillon Powder

¼ Tsp Sugar

⅓ Tsp Pepper

Preparations:

1. Heat some oil in a pan and fry the chicken thighs till golden brown.

2. Heat some oil in another pan and fry garlic till fragrant.

3. Add spring onion, cilantro, and chili.

4. Continue to stir fry till fragrant.

5. Add chicken bouillon, sugar, and pepper to the mix and stir fry a little more.

6. Toss the chicken thighs in the mixture and serve.

Ingredients:

250g Buffalo Mozzarella Balls, sliced

500g Beefsteak Tomatoes, quartered

2 Serrano Chillies

1 Onion, peeled & chopped

1 Lime, juiced

Fresh Coriander Bunch, chopped

Salt

Preparations:

1. Preheat oven to 200°C.

2. Roast tomatoes and chillies for 45min-1hr.

3. Place chillies in sealed bag for 20min, keeping the steam in.

4. Peel and chop the tomatoes.

5. Mix onion, lime juice, and tomatoes.

6. Peel, seed, and chop chillies.

7. Mix chillies into onion mixture.

8. Add coriander and salt to salsa.

9. Cover and chill 1hr.

Potatoes

Ingredients:

4 Russet Potatoes, washed & diced

Canola Oil

Kosher Salt

Butter

Salsa

Ingredients:

450g Tomatoes, peeled, seeded & diced

4 Streaky Bacon, chopped

1 Tbsp Vegetable Oil

3 Tbsp Coriander Leaves, chopped

1 Garlic Clove, grated

1 Tbsp Liquid Smoke

1 Lime, juiced

Salt

Ground Black Pepper

Potatoes

Preparations:

1. Heat oven to 177°C.

2. Poke 8-12 holes in each potato.

3. Coat potatoes with oil and rub salt over them.

4. Bake potatoes on middle rack for 1hr.

5. Make a cross on the top of the potatoes and slide a knob of butter between the cracks.

Salsa

Preparations:

1. Heat oil in pan and fry bacon 5min.

2. Mix fried bacon, tomatoes, parsley, garlic, liquid smoke, lime juice, salt, and pepper.

3. Cover and chill.

Thanks to: http://www.foodnetwork.com/recipes/good-eats/the-baked-potato-recipe/index.html

Ingredients:

500g Fettuccine

8 Plum Tomatoes, peeled & chopped

1 Garlic Clove, grated

4 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

2 Tbsp Tarragon Leaves, chopped

Salt

Ground Black Pepper

Preparations:

1. Whisk olive oil, balsamic vinegar, salt, and pepper.

2. Add tarragon and stir lightly.

3. Mix tomatoes and garlic in another bowl.

4. Pour dressing over tomatoes and leave to infuse at room temperature 1hr.

5. Cook fettuccine according to packet instruction.

6. Toss pasta with salsa.

Pork

Ingredients:

½ Cup Olive Oil

2 Tbsp Blackened Seasoning

2 Tsp Garlic Powder

1 Onion, sliced

4 Pork Loin Chops, 1″ thick

Salsa

Ingredients:

2 Corn Cobs

2 Tbsp Butter, melted

4 Tomatoes, peeled & chopped

8 Spring Onions, chopped

1 Garlic Clove, grated

2 Tbsp Lemon Juice

2 Tbsp Olive Oil

Tabasco Sauce

Salt

Ground Black Pepper

Pork

Preparations:

1. Combine olive oil, blackened seasoning, and garlic powder in a bag.

2. Add onion and mix well.

3. Add pork and marinate for 12hrs-overnight.

4. Preheat grill.

5. Grill 7-9min per side.

Salsa

Preparations:

1. Brush melted butter over corn cobs and grill for 20-30min.

2. Slice down the cobs to remove the kernels.

3. Mix spring onions, garlic, corn, and tomatoes.

4. Stir lemon juice and olive oil together.

5. Add tabasco, salt, and pepper in the juice mixture to taste.

6. Pour dressing over vegetables and stir well.

7. Cover and leave to steep at room temperature for 1-2hrs.

Thanks to: http://tarahsrecipes.wordpress.com/2007/05/20/summer-pork-chops-with-corn-mango-salsa/