Ingredients

150g butter or margarine
1 tsp liquid sweetening (equal to 5 tbsp sugar)
1 1/4 metric cups wheat flour
5 tbsp dessiccated coconut

Topping
egg
desiccated coconut

Method
Cream the fat. Add liquid sweetening, coconut and wheat flour. Stir until well mixed. Roll into two bars about 4 cm in diameter. Chill. Cut the bars into 3/4 cm thick slices, brush with egg and dip into the desiccated coconut. Bake at 175 degrees C for 12-15 minutes until golden brown.

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Ingredients
300 g plain sifted flour Pinch of salt
Vanilla
1 1/2 level tsp baking powder
300 g sugar
300g butter
4 eggs
20 chopped cherries

Method
Sift salt with baking powder into flour. Cream butter and sugar till
light. Add egg. Gently fold in flour using metal spoon. Pipe out dough through a star-shaped nozzle through an icing pump onto a greased and lined tray. Decorate with cherry pieces and bake in oven of 165° for 22-25 minutes or till brown.

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Method
Soak the mushrooms in warm water for 20 minutes. Squeeze dry, remove stalks and leave caps whole. Place fish and mushroom caps in a shallow heatproof dish and sprinkle with salt. Combine ginger root with soy sauce and oil. Sprinkle over fish. Place fish in a steamer and steam for about 15 minutes. Remove from steamer and serve immediately.

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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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