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8 oz250 g or ½ package rice stick (noodles)
1 cup250 ml soft tofu, cubed
2 scrambled eggs
8 oz250 g peeled, deveined prawns/shrimp
3 cloves chopped garlic
1 boneless, skinless chicken breast
3 cups750 ml bean sprouts
4-6 chopped green onions
1/2 - 1 cup125 - 250 ml chopped fresh cilantro
1 lime, juiced
1/4 cup60 ml chopped unsalted peanuts

Dressing:
3 Tbsp45 ml fish sauce
2 Tbsp30 ml sweet rice vinegar/2 Tbsp30 ml rice vinegar with 1 tsp5 ml sugar
2 Tbsp30 ml peanut sauce/peanut butter
1 Tbsp15 ml oil
1 Tbsp15 ml shrimp paste
1 Tbsp15 ml tamarind paste/date paste/jam
1 - 3 Tbsp15 - 45 ml chili sauce/chili paste/fresh chilies
3 cloves crushed garlic

SOAK rice stick in large bowl for ½ hour in enough boiling water to cover.
MIX tofu cubes in a bowl along with all the dressing ingredients. SET ASIDE.
SAUTÉ prawns in garlic with a little oil until prawns turn pink – ADD to tofu and dressing.
SCRAMBLE eggs – ADD to tofu and dressing.
SAUTÉ chicken until cooked – ADD to tofu and dressing.
DRAIN noodles and return to large bowl. ADD tofu mix. TOSS lightly, being careful not to break the noodles.
TOSS in bean sprouts, onions and cilantro.
SQUEEZE lime juice over top.
SPRINKLE with peanuts.
COVER and let flavours integrate for 1 hour.
Enjoy hot or cold.

Notes:
Serves 6? Can be refrigerated for 3 days. Do not freeze.

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1 cake/1 package/2 1/4 tsp11 ml yeast
1 Tbsp15 ml white sugar
1 1/4 cup280 ml luke warm milk
2 Tbsp30 ml melted shortening
approx. 4 cups1 litre sifted flour
1 well-beaten egg
1 tsp5 ml salt
another well-beaten egg
another 2 Tbsp30 ml milk

HEAT milk over the stove, or in microwave. Make sure it is only luke warm.
DISSOLVE yeast and sugar in milk.
ADD shortening and 2 cups500 ml flour. BEAT thoroughly.
ADD 1 egg.
GRADUALLY ADD rest of flour (enough to make a dough that can be handled easily) and salt.
TURN ONTO board and
KNEAD LIGHTLY and thoroughly, using as little flour as possible (about 5 minutes.)
PLACE in well-greased bowl.
COVER and SET ASIDE in a warm place free from draught to rise about 2 hours.
FORM into walnut-sized biscuits. PLACE 1 "2 cm apart in well-buttered, shallow pan.
LET RISE ‘til double in bulk (about half an hour.)
PREHEAT oven to 375F190C.
BRUSH with 1 egg and 2 Tbsp30 ml milk (if desired - this puts a nice finish on the rolls.)
BAKE at 375F190C about 9 minutes.
Serve while still warm.

Notes:
Click here for an external link with tips on breadmaking and working with yeast.
This recipe will enable you to start your rolls as late as 9:30 am and serve at noon.
You can also make larger buns and bake them about 11 minutes.
Once cooled to room temperature, rolls can be stored in a plastic bag on the counter for 3 days, or frozen for 1 month.

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1/2 cup125 ml popcorn kernels
1/4 cup60 ml white sugar
1/4 cup60 ml corn/peanut/sunflower/canola oil

Options:
melted butter
salt

HEAT on high enough oil to coat the bottom of a large pot.
ADD popcorn and sugar. LOWER HEAT to medium-high.
CONSTANTLY SHAKE the pot to ensure that the popcorn does not burn.
Once the popping has slowed to one pop/second, REMOVE the pot from heat.
Immediately TRANSFER to a bowl.
ADD melted butter and a dash salt, if desired.

Notes:
Using corn oil intensifies the corn flavour.