Soo's Singapore Street Style Pork Jerky Baked Potato Skins

Ingredients: 
42.5g Singapore Street Style Pork or Beef Jerky
4 Russet Potatoes
1 Bunch of Chives
100g Shredded Mozzarella and Cheddar
2 tbsp Butter
1/2 cup Sour Cream

Servings: 
4-8

Directions:
Wash potatoes and pat dry. Preheat oven to 350°F. Heat butter on stove top until melted, brush all over the potatoes, place onto a baking pan and put into oven for about 30 minutes or until soft. You can check by poking a toothpick into the center. The toothpick should go in easily. Remove the potatoes from the oven and let stand until cool enough to handle. Cut the potatoes in half lengthwise and carefully remove the center of the potatoes with a spoon or knife. For a crispier skin, carve as close to the skin as possible without breaking it. Save the insides for any other potato recipe.

Dice Soo Jerky's Singapore Street Style Jerky. Preheat oven to 375°F.With the potatoes, open end up, back on the baking sheet, top with cheese and Soo Jerky's Singapore Street Style Jerky (For even crispier skins, brush the insides of the potato with butter and bake the potatoes empty). Place potatoes back into the oven for 10 minutes or until potatoes are at desired crispiness. Remove from oven, chop the chives and sprinkle overtop. Add a dollop of sour cream to finish.

Soo's Singapore Street Style Fried Rice

April 8, 2014

Ingredients: 
85g Singapore Street Style Pork Jerky
4 cups Cooked Long Grain Rice
2 cups Chopped Iceberg Lettuce
1 tbsp Anchovy Fish Sauce
2 large Eggs
2 tbsp Cooking Oil
1/2 cup Chopped Scallions

Servings: 
4-6

Directions:
Separate the egg white from the egg yolk and chop Soo Jerky's Singapore Street Style Pork Jerky into bits. Preheat frying pan or wok on medium-high and pour in oil. When the oil is hot and near its smoking point, pour in the egg white and stir-fry egg whites into small pieces. When the egg whites are cooked, toss in the rice with the egg yolks on top and mix well to incorporate the yolks into the rice. Toss in remaining ingredients while stir-frying and cook until the lettuce is wilted.  Top with more scallions and Soo Jerky's Singapore Street Style Jerky.

Vietnamese Papaya Salad with Hot Fruit Beef Jerky

April 1, 2014

Ingredients: 
113g Soo Jerky's Hot Fruit Beef Jerky
1 Green Papaya
1 Large Carrot
1/2 cup Cashews
1/2 cup Fresh Basil
1/2 cup Fresh Mint
1/2 cup Fresh Cilantro
2 tbsp Fried Garlic
2 tbsp Fried Shallots
3 Red Thai Chilli Peppers

Dressing: 
1 tbsp Fish Sauce
2 tbsp Rice Vinegar
1 tbsp Sugar
1/2 Lemon juiced

Servings: 
4-6

Directions:
String or shred the green papaya and carrot. Gather the basil, mint and cilantro and loosely chop into strands. Slice the red Thai chilli peppers. Tear and shred, or simply chop Soo Jerky's Hot Fruit Beef Jerky. In a dish, mix the dressing and set aside. In a large mixing bowl, combine all the ingredients and toss gently.  Top and garnish with left over herbs, chilli peppers, and Soo Jerky's Hot Fruit Beef Jerky.

Soo Jerky's Shredded Dried Pork on Tofu with Century Egg

Ingredients: 
1 Cup Soo Jerky's Shredded Dried Pork
1 Block of Tofu
1 Century Egg
1/4 Cup Chopped Scallions
1 tbsp Thick Sweet Soy Sauce (Kecap Manis)

Servings: 
2

Directions:
Drain and pat dry the tofu then place onto plate (Optional: if you prefer cooked tofu then steam for 10 minutes and drain water; otherwise, the tofu can be eaten raw. Be sure the check the expiry date). Place Soo Jerky's Shredded Dried Pork on tofu and drizzle thick sweet soy sauce . Peel and slice the century egg, chop scallions and arrange on top of the dish.

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Soo Jerky booth at Eat! Vancouver

Come check out our booth at Eat! Vancouver 2013 at BC Place Stadium! Tickets are $16 at the door.

We have plenty of free samples to give out!!