Petite Bunny in the kitchen

One of my favorite dishes, ginger just one of my favorite ingredients in cooking. It brings the refreshing taste of it. Actually I wanted to cook this clams with the rice wine but changed my mind coz I wanted something different. Something I never try it before. Yes! I been cooking the same old dish and I’m changeling myself to find something new. Not much different that the rice wine dish but came across a Thai version of it without the wine. So come and try it!

  Ingredients:

2lb clams in their shells

2 tablespoons sunflower oil

4-5 garlic cloves, finely chopped

¼ cup Vegetable or seafood Stock or water

2 oz fresh ginger root, peeled and finely sliced

1 tablespoon oyster sauce

1 tablespoon onions, finely slice

Cilantro leaves, to garnish

Prepare the clams. Heat the oil in a nonstick wok or skillet and stir-fry the garlic over medium heat until lightly browned.

Add the clams to the wok and stir-fry over medium heat for 4-5 minutes. Add the stock or water, ginger, oyster sauce, soy sauce, and green onions and stir-fry for another 2-3 minutes or until all the clams have opened. Discard any shells that have not opened. Spoon onto a serving plate, garnish with a few cilantro leaves, and serve immediately.

Ingredients:7oz package spring roll sheets, 5 x 5 inches, or filo pastry, thawed if frozen

1 – 1½ tablespoons sunflower oil

2 garlic cloves, finely chopped

7oz ground chicken or shrimp

¼ cup carrots, finely diced

¼ cup corn kernels, thawed if frozen

¼ cup green peas, thawed if frozen

½ cup red bell pepper, seeded and finely diced

1 tablespoon light soy sauce

½ teaspoon ground white pepper

Pinch curry powder

1 green onion, finely chopped

30 cilantro leaves

2 long red chilies, stemmed, seeded, and finely sliced