Method
With a cleaver, chop chicken into 2 inch pieces. Combine sherry, salt and cornstarch and chicken pieces in this a mixture. Transfer chicken to a shallow dish and place sausage sees in between and on top of the chicken pieces. Place dish in a steamer and steam 45 minutes to 1 hour or until chicken is tender.

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Method
Combine the minced pork, ginger, water chestnuts and onion. Place these ingredients in a bowl and mix thoroughly with sugar, soy sauce, sherry, cornstarch and egg. Form the mixture into 10 to 15 balls and place balls on a plate. Chill the balls until ready to fry. Heat the oil for deep frying. Add a few balls at a time. Fry for about 3 minutes. Remove and drain on paper towels. Continue frying remaining pork balls a few at a time. Reheat the oil until it is very hot. Deep fry all the balls together a second time for about 2 minutes until lightly browned and crisp. Drain and serve on a bed of shredded lettuce. Serve plain or with a sweet sour sauce or use in other recipes.

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Method
Remove the leaves from the eggplant and cut a 1/2 inch slice off both ends. Quarter the eggplant lengthwise, then cut into 1/2 inch slices. Sprinkle both sides of the pieces with salt and let stand 20 minutes to release the bitter juices. Rinse under cold running water and dry on paper towels. Combine the sherry, 1/2 teaspoon salt and cornstarch. Toss the pork strips in this mixture to coat them evenly. Heat half of the oil in a wok over high heat. Add the eggplant and stir fry 2 minutes. Add the broth, soy sauce and sugar. Reduce the heat a little, cover and cook 10 minutes. Remove eggplant and liquid from the pan. Wipe the wok dry with paper towels. Add remaining oil to the wok and heat until very hot. Add garlic and ginger root and stir fry 1 minute. Discard garlic. Add pork and stir fry 1 minute. Add scallions and stir fry 2 minutes. Add tomatoes and stir fry 1/2 minute. Finally, return eggplant with its cooking liquid to the wok and stir about 1 minute. Transfer to a serving dish and serve immediately.

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Method
Combine ingredients for sweet sour sauce in an enamelled saucepan. Mix cornstarch and water for the sauce but do not add it yet. Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.
Cut the onion in half lengthwise and then cut into I to 1 1/2  inch long and 3/4 inch wide pieces. Remove membrane and seeds from pepper, cut in 1 inch wide strips and then in 1 to 1 1/2  inch diamond shapes diagonally. Cut the pineapple rings into 1 inch pieces. Bring plenty of salted water to a boil, add the carrots and parboil for 3 to 4 minutes. Rinse under cold running water and drain. Combine egg, flour, salt and water to make a batter. Heat 2 tablespoons of oil in a wok or other pan. Add ginger and garlic and stir fry for 30 seconds. Discard garlic. Add vegetables and stir fry for about
2 1/2 minutes. Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm. Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop into the hot oil one by one and deep fry for about 3 1/2 minutes or until golden brown. Drain, add to the sauce and stir to coat. Serve immediately.

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More ** Great Cuisine** and ** Healthy Diets**

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1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

1. Wash shrimps and trim whiskers.
2. Remove sand bag behind the head.
3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

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2 kg shoulder of mutton

2 cloves garlic, crushed

1 onion, sliced
1 bay leaf
1 tablespoon coarsely crushed peppercorns
6 sprigs parsley
red wine to cover, about 1 liter
1 tablespoon margarine salt to taste
8 tablespoons olive or salad oil
2 cloves
1 tablespoon salt

1 teaspoon thyme

1/4  teaspoon nutmeg

‘/2 teaspoon ginger

250 ml onion stock

1 teaspoon flour
Method

• Place meat in shallow dish. Mix oil, garlic, onion, cloves and bayleaf, salt and peppercorn. Pour over meat. Leave to stand, covered, in cool place for 2 days. Drain meat, reserving marinade. Sprinkle with thyme and transfer to roof casserole with parsley, ginger, mine and marinade. Cover and pot roast at 160 degrees C  for 2-2 1/2 hours until tender.
• Twenty minutes before serving, remove lid to allow meat to serving dish and keep hot. Skim fat from gravy in casserole, add stock, stir well and reduce by half. Blend margarine and flour adding little cooled stock and beatings until smooth. Slowly add reduced sauce, stirring constantly. Return to boil, check seasoning and serve with sliced meat, baked stuffed potatoes and green beans mixed with sliced fried onion shells. Note: Onion shells are peeled, quartered onions, stir fried in a little oil and onion stock until layers separate.

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**all-freehealthyrecipes**

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2 lemon grass

1 thin piece bruised galangal

10 dried chillies,ground

4 tbsp curry powder

8 tbsp oil

salt to taste

2 pieces beef stock

600g  medium sized bitter ground (core and cut into 4 pieces on the slant)

Method

Season beef with salt, pepper and mustard. Add in egg, flour and spring onions and mix well. Fill the gourd pieces with the seasoned meat. Shape the balance of meat into golf ball sizes. Heat oil in a frying pan and when oil is hot, shallow fry the stuffed gourd pieces and meat balls till golden brown. Lift onto a saucepan. Strain the oil used oil. Fry the shallots, galangal, garlic, ginger, serai and dried chilli till fragrant.

Mix coconut milk with water, squeeze milk and then strain. Pour coconut milk over the fragrant spices. Stir well and them add salt and beef stock. When mixture begins to boil, add kesom, curry powder and curry leaves. Stir gravy well to prevent curry from curdling. Pour hot gravy unto stuffed gourd and meat balls. Drop in slit chilies and lime juice. Serve hot with rice and sambal belacan. (optional).

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**Chinese Cooking Recipes**

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600 g pork fillet
4 tbsp dark soya sauce
1 tsp light soya sauce
1 tbsp cooking oil
2 tsp soy bean paste
3 cloves garlic
1/2 tsp sugar
1/2 tsp salt and pepper
1 tsp ginger juice
2 tsp honey
Method
Mix all ingredients, except the honey, with the pork and marinate for at least 3 hours.
Pre-heat oven at 400°F (Gas no. 6), and bake pork for 40 minutes on the tc part of oven. Turn the pork over and
pour honey evenly over the pork. Return pork to oven and bake for another 10 minutes.
(This dish is very good for deep freezing).

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