2 kg pig’s trotters cut into serving pieces

6 tbsp oil

60g gammon ham or back bacon, cubed

350g potatoes, optional

2 sprigs curry leaf

2 large onions, quartered

20 shallots, sliced

1 clove garlic

2 cm piece root ginger

1 tbsp cumin

20 dried chilies

1 tsp mustard seed

2 tomatoes, quartered

100 ml vinegar

100ml sweet vermouth

1 litre hot water

salt to taste

Methods

1. Grind the ginger, garlic, and dried chilies.
2. Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
3. Add trotters and cubed ham, stirring well to prevent from sticking.
4. When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
5. Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
6. Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
7. Seal, label and transfer to freezer.
8. To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
9. Serve with hot buttered rolls or toast.

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1/4 cup ginger juice concentrate
Salt to taste
6 tbsp sesame oil (warmed)
1 medium sized cucumber
2 ripe tomatoes
4 tbsp oyster sauce
2-3 stalks Chinese broccoli (kailan) 4 tbsp light soy sauce
Method

• Wash chicken. Rub ginger juice and salt well into chicken. Steam chicken for 40 minutes. Remove from heat and rub sesame oil all over chicken. Allow chicken to hang for 1 hour.
• Cut chicken in serving pieces and arrange on platter. Drop broccoli plants in hot water then immerse in cold water and arrange around chicken pieces. Garnish with cucumber and tomato slices. Spread oyster and soy sauce over chicken as well as more sesame oil.

To make sauce for the chicken

6 fresh chillies

2 cm piece root ginger

1 cm piece yellow root ginger

salt to taste

3 cloves garlic

4 tbsp light soy sauce

3 tbsp sesame oil

Juice of 3 limes

Method
Pound the chillies, ginger and ga finely. Combine with all the other ingredient. Serve with the chicken.

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6 tbsp oil
600 g Chinese roast pork
1 tbsp dark soy sauce
1/2 metric cup wine vinegar I tbsp brandy
Salt to taste
600 g potatoes — leave whole

‘/2 litre water
2 sprigs curry leaves
Roast and grind finely
20 dried chillies
8 cloves garlic
20 shallots
2 tbsp jintan puteh
1 tbsp jintan manis
1 tbsp mustard powder
1 cm piece turmeric
2 cm piece root ginger
Method
Par boil potatoes. Cut roast  pork into  pieces. Marinate pork and potatoes with the spices and vinegar for 2 hours.
Heat oil in clay pot — fry the curry leaves, add the seasoned port potatoes — frying till fragrant. Add water and allow to simmer till vindaloo is thick. Add soy sa salt and brandy. Remove fro Serve with rice or toast.

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