I love surprises and especially ones that come beautifully wrapped. So naturally was really excited on receiving a wonderful gift hamper from Worldfoods .Thanks very much Rebecca Gabbai  sending this across. The hamper was an exciting mix of various Asian sauces. Some dipping and some that could be used as stir fry sauces. Browsing through the package I discovered an assortment of: Thai Ginger & Lemon Grass Sauce Indonesian Sweet Tamarind Sauce Chinese Ginger-Garlic –Chili dipping sauce Malaysian Chili Coconut Marinade Thai Sweet Chili with Kaffir Lime-Dipping & Stir fry sauce What a delightful variety of flavors, I sure was spoilt for choice that day. I could well imagine using most of these in my kitchen as I do a lot of Asian cooking for the family and of course for the Cooking workshops that I conduct. A quick look into my refrigerator revealed some Boneless chicken breasts, some gorgeous Thai red chilies for the added kick, tender broccoli stems(they go so well with chicken).So was pretty certain that I could whisk up something delish …

This fragrant rice usually conjures up an image of a Laksa Noodle soup.However on a recent trip to Singapore I discovered a ready sauce called Laksa Fried Rice.I call this rice my weekday comfort food.Easy to put together and could be had with a stir fry or even just by itself.Deli sh to say the least. Interestingly the meaning of LAKSA is not clear.Some date it to perhaps and Indian or Persian origin.LAKHSHAH-which translates into “One Hundred Thousand(lakh) or the Chinese meaning would simply be”Spicy Sand” much because this sauce has a fairly grainy sandy texture to it.Its a wonderful sauce made up of Such an easy recipe to put together: INGREDIENTS: 2 Cups plain boiled rice 2 tablespoons sesame oil 3 whole green onions,chopped and the white and green parts seperated 11/2 cups chopped baby corn,mushrooms,peppers,carrots 1 inch fresh ginger,finely chopped 1 large egg,lightly beaten 2 tablespoons Laksa fried rice sauce Directions:  Heat oil in a large wok over very high heat.This is a key to any Chinese cooking. When the wok is smoking hot add a tablespoon …