WORLDFOODS : What's Cooking

Apparently, it's the daily food intake for Asians. Not only that, rice and noodles are also well consumed in certain portions of Eastern Europe and the American continent. Noodles are created from flour and water. It is also an excellent source for vitamins and minerals. Rice is considered to be low fat and is filled with lots of carbohydrates.

•	Basil Chicken and Pasta Stir-Fry
•	Creamy Parmesan Pineapple Filled Ravioli in Thai Broth - recipe by Chef Chris
•	Five Spice Bolognese
•	Fried Black Rice - recipe by Chef Jay
•	Indonesian Fried Rice 'Nasi Goreng'
•	Malaysian 'Char Kway Teow'
•	Malaysian 'Hokkien' Noodles
•	Malaysian 'Mee Mamak'
•	Meatball with Pasta
•	Northern Thai Laksa - recipe by Chef Phol
•	Nyonya Laksa
•	Pad Thai
•	Pan Seared Foie Gras with Curry Noodles and Masaman Curry Butter Sauce - recipe by Chef Chris

•	Samsweigh Seafood Sup Kental - recipe by Samantha McCallum [new]
•	Sweet & Sour Noodle Stir Fry
•	Singapore 'Xin Zhou' Noodles
•	Spicy Chicken Stir-fry with Egg Noodles
•	Spicy Fried Rice
•	Spicy Noodle Stir-Fry
•	Stuffed Pepper with Indonesian Fried Rice
•	Thai Basil Curry Risotto with Calamari
•	Thai Creamy Chili Kaffir Lime Stir-Fry with Shrimp, Sweet Peppers and Rice Noodles - recipe by Chef Cedric
•	Thai Tom Yum Seafood Fried Rice


CHILLI PRAWNS WITH KAFFIR LIME
INGREDIENTS:
	150ml WORLDFOODS Thai Sweet Chilli Dipping Sauce with Kaffir Lime; 200g raw fresh giant prawns, peeled leaving on the tails; 1 tablespoon cooking oil; 1 tablespoon fresh coriander leaves, finely chopped.
INSTRUCTIONS:
1.	Heat cooking oil in a large saucepan, add in the prawns and fry for 4 - 5 minutes until the prawns turn to pink colour.
2.	Add in the chilli sauce and stir for another 1 - 2 minutes.
3.	Add in the coriander and stir to mix.
4.	Serve with Jasmine rice or rice noodles.
	• Serves 2 - 4
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