FISH FINGERS

Wash fish fingers. Add salt and leave for about 10 minutes. Wash off the salt and marinate the fish for one hour, in a mixture of red chilly powder, huldi, white jeera powder, little salt, a paste of garlic and ginger and some vinegar. Dip fish in beaten egg and then coat in breadcrumbs. Fry in hot oil.

Recipe by Ken, Karen and family.

CHOCOLATE CAKE
200 g Butter (room temperature) 200 g Castor Sugar 200 g Flour (well - sifted) 4 Eggs (separated) 1 tsp. Baking Powder 4 tsps. Cocoa (mixed in cup hot water) * * * * * Cream butter and sugar well. Add flour (sifted together with baking powder) alternately with egg yolks. Stir in cocoa mixture. Beat egg whites until stiff and fold into mixture. Bake in greased pan (preferably non - stick) at Medium temperature for 40 - 45 minutes or until done.

CHOCOLATE FROSTING
200 g Icing Sugar 100 - 125 g Cream 4 tsps Cocoa. * * Sift icing sugar together with cocoa. Add cream a bit at a time stirring well until desired consistency is achieved.
Recipe by Kevin & Crystal.

Dear Rodney & Naila, Heres wising both of you a wonderful life together of Sharing and Caring and COOKING!

MATRIMONY TOFFEE
Ingredients : 2 oz butter 1 lb. sugar (1 lb. = kg) lb. walnuts lb. monkey nuts lb. apricot almonds Green food coloring Method : Soak monkey nuts & apricot nuts in boiling water for 10 minutes and take out the skin. Now dry them. Then put all the nuts through the almond mincer. The nuts should be coarsely ground (use the beef mincer). Keep this aside. Now melt the sugar in 1 cup water on a slow flame. Melt well, then add the minced nuts, butter and coloring. Cook to the consistency of toffee.

BLACK FOREST CAKE

Ingredients : Cake : 4 eggs 2 oz flour oz cocoa oz cornflour 1 teaspoon baking powder 4 oz sugar teaspoon vanilla essence Chocolate Sauce : 5 oz icing sugar oz cocoa 2 teaspoons butter 2 - 3 tablespoons water Icing : 14 oz or 400 grams fresh cream 2 - 3 oz castor sugar Method : Separate egg whites and whisk them, add 1 oz sugar at a time and keep whisking till very stiff. Add the yolks with the vanilla essence and whisk till creamy. Sift the flour, cornflour and baking powder thrice. Fold this 1 tablespoon at a time into the egg mixture. Pour into a greased, dusted (with flour) pan 9. Bake in a pre - heated oven Mark 4 for 15 - 20 minutes. Chocolate Sauce : cool. Icing : sugar 1 oz Cook all ingredients together till boiling, remove and

Beat the cream, when it starts getting thick, add the at a time till very thick.

Cut the cake in half, and pour half the sauce all over it. Put some cream with cherries and other fruit, cover with the other half of cake. Pour all the sauce over it and let it soak in. Decorate with piped cream.

BROWNIES
Ingredients : 8 8 8 1 2 2 2 2 oz butter dessert spoons cocoa eggs teaspoon salt cups sugar teaspoons vanilla cups sifted flour cups chopped walnuts

Method : Mix the flour, cocoa, salt and walnuts together in a separate bowl. Cream the butter and sugar. Add the eggs one at a time. Add the essence. Fold in the flour mixture. Pour into tins and it is ready to bake.

HOT CHOCOLATE SOUFFL (HERSHEYS)

Ingredients : cup cocoa cup sugar cup unsifted all - purpose flour temperature teaspoon salt 2 cups milk 6 egg yolks, well beaten sweetened whipped cream (optional) 2 tablespoons butter 1 teaspoon vanilla essence 8 egg whites at teaspoon cream of tartar cup sugar

room

Method : Combine cocoa, cup sugar, the flour and salt in medium saucepan ; gradually blend in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture boils ; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks ; blend well. Return egg mixture to chocolate mixture in pan. Add butter and vanilla, stirring until combined. Set aside ; cool to lukewarm. Beat egg whites with cream of tartar in large mixer bowl until soft peaks form. Add cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold 1/3 of the chocolate mixture into beaten egg whites. Fold in remaining chocolate mixture, half at a time, just until combined. Gently pour mixture, without stirring, into prepared buttered dish ; smooth top with spatula. Place dish in a larger pan ; place in oven on bottom rack. Pour hot water into base pan to a depth of 1. Bake at 350 F for 1 hour 10 minutes or until cake tester inserted half way between edge and center comes out clean. Serve immediately (or when cooled) with sweetened whipped cream. You can serve Hersheys Chocolate Syrup as well. P. S. Dont overfold! For a high, light souffl, fold chocolate mixture into egg whites very gently.

PRESS COOKIES
Ingredients : 4 2 4 4 1 oz flour oz cornflour oz butter oz sugar egg

Method : Sieve the flour and cornflour. Cream the fat and sugar. Beat in the egg. Fold in the flour. Put the mixture into a cookie press and pipe out on to a greased tray. Bake in a moderately hot over 350 F until lightly colored. The cookies may be decorated with a half glace cherry before baking or when cold sandwiched together with strawberry cream. (You can paint them with food coloring and a paintbrush).

Love & Best Wishes, Robin, Sharon, Trevor, Vincent & Lynn.

KALAMARI (Cuttle Fish)

Ingredients :

Grind 1 kg. Cuttle Fish 6 big red chillies (dried) 1 spoon coriander tablespoon geera (Cumin seeds) 8 pepper 3 cloves garlic Pinch huldi Big piece ginger 1 small tomato Tamarind 1 medium size onion. Cut, clean and wash Cuttle Fish. Cut onion into slices fry in deckchi of 4 spoons of heated oil. Fry lightly and put in Cuttle Fish which have been cut into thin slices. Cook on slow fire till water dries. Put in masala and fry well adding masala water. Put a cup and half of water and let it cook on a slow fire till the water has dried. To be served as side dish.

Recipe by Janice.

KHOWSWEY (Burmese Dish)

Ingredients : Chicken Onions Gram Flour Milk of 1 Coconut Aginomoto Ginger / Garlic Turmeric Red Chillie Powder Salt Oil Spaghetti Eggs 1 kg. 3 medium kg. 1 desert spoon to taste 2 tsp. 2 desert spoon or to your taste 1 packet 3 hard boiled

Garnishes given below : Method : Marinate chicken with chillie powder, ginger/garlic, turmeric, salt and keep for hour. Soak gram flour in water and make the coconut juice, boil spaghetti and keep ready. Heat oil and brown onions. Add chicken and cook till tender. Take off the fire and add gram flour water and coconut juice with a good bit of water. Cook on a low flame for 1 hour till the gravy thickness, (stir occasionally). When ready add aginomoto, soya sauce and chopped eggs. Garnishes (to be kept on the table in separate bowls). Chopped green chillies, cut spring onions, cut mint and coriander leaves and sour limes. For each helping serve some spaghetti and add gravy and a little of each of the garnishes.
Recipe by Pamela . Desmond, Erica and

GREEN MASALA CHICKEN

Ingredients : 2 lbs. whole chicken or cut into eight pieces 1 table spoon ginger garlic paste 1 bundle green coriander 5 - 6 big green chillies tsp. turmeric powder tsp. all spice powder 1 cup curd Salt to taste. Method : Grind together, ginger garlic, coriander and green chillies with curd into a paste. Mix in the salt, turmeric powder and all spice powder. Give little cuts to chicken all over. Apply the marinade filling in the cuts and refrigerate for 1 hour. Then put it in the oven till the chicken is done. Serve with french fries and salad.
Recipe by Inam, Pamela and family

CORN SALAD
Ingredients : 1 tin corn 2 medium onions 2 medium tomatoes 2 - 3 green chillies bottle ketchup 1/3 bottle of chillie & garlic sauce.

Method : * * Chop onions, tomato & chillies Add the sauces and mix together well.

Bon Appetite
Recipe Hazel. by Ian and

BAKED CHICKEN
Ingredients : 8 big red chillies 4 tsps. (heaped) red chillie powder 1 tsp. (heaped) huldi powder tsp. zeera powder 3 tsps. each chopped garlic & ginger Salt and pepper (1 pow curd) Method :

(24 pieces)

Grind above ingredients in vinegar & a little water. When blended, put in the curd and whisk for a minute. Marinade the chicken and keep for a few hours before baking. Pop into heated oven and bake on low flame. After hour, remove, sprinkle oil on all pieces and return to oven Bake for another hour.

Recipe by Ian and Hazel.

CARAMEL CUSTARD
Ingredients : 1 liter milk 4 eggs 1 cup sugar Vanilla essence Method : Make the caramel - burn the sugar with a few drops of water sprinkled on it. Move the dish all around so that it coats the sides (at least half way up) and sprinkle teaspoon of vanilla essence on it. Boil the milk and sugar and allow to cool. Whisk egg whites (first) and yolks and pour this into the cooled milk. Whisk well add 2 teaspoons vanilla essence. Pour into the caramel coated dish and pop into heated oven. Bake on low flame till the top is darkish brown.

Recipe Hazel .

by

Ian

and

CHICKEN KARHAI
Ingredients : 1 kg chicken 1 teaspoon garam masala teaspoon gerra powder teaspoon haldi powder 1 teaspoon chillie powder 1 table spoon ginger and garlic paste Salt to taste Vinegar to mix masalas to a paste pao dhai 6 tomatoes Method : Mix the masalas with vinegar. Marinate chicken with masalas. Heat oil in karhai, put in tomatoes, fry for a bit, add chicken pieces, fry for a while. Add some water and allow to cook on a slow fire till chicken is tender. Add mint and coriander garnishing once cooked. Recipe by Carlotta.

CHICKEN STRATAR

1 large chicken boil and cut fine. Out of the bones make a little soup and keep aside. Now mix together 1 table spoon powder mustard. 1 capsicum chopped fine and a few green chillies. 1 onion, 5 to 6 spoons of mayonnaise plus the soup and mix all of these to make a nice thick batter (not thin) alongwith the chicken. Now take a nice big sandwich bread cut out the crust on all sides. Apply butter to all the slices and cut the slices in squares. Take an oven proof dish and put the buttered side of the bread face down in the dish and keep pouring the batter one layer after another on the bread. Beat one egg with a little milk and pour it over the bread and mixture. Add a little butter on the side of the dish in the middle. Add a little cheese on top and bake it for 30 to 40 minutes.

Recipe by A. Lily.

BAKED CRAB
Ingredients : 4 medium crabs 1 onion 1 dessert spoon curry powder 1 - 2 green chillies (chopped) - 2 pieces ginger (chopped) 3 - 4 flakes garlic (chopped) 1 slice of bread soaked in water Salt to taste. Method : Plunge the crabs in boiling water. Remove the flesh from the shell and keep aside. Brown the onions in a little oil and add the curry powder, green chillies, ginger, garlic and bread. Add the flesh of the crabs and cook shells and brown under hot grill.

Recipe Fernandes.

by

A.

Theresa

and

U.

John

PRAWN CURRY
Ingredients : kg prawns 1 table spoon coriander powder 1 teaspoon zeera powder 1 teaspoon pepper powder teaspoon mustard powder teaspoon saffron powder 6 big red chillies 1 onion 5 seeds garlic A little ginger All the above ingredients to be ground together. Method : In a Dekchi heat some oil and fry the above ground masala well. Add sufficient water (about a cup) to make a gravy. Add the prawns and give it a boil. Then add two potatoes cut in quarters to the gravy. You can either substitute the potatoes by adding Okra (lady fingers) or cucumbers cut into small pieces. Add salt to taste. Recipe by Munno, Debbie, Shyanne & Winona.

FRIED PRAWN BALLS

Ingredients : 2 pao prawns 2 spring onion (with leaves) 2 green chillies (large) 2 pieces ginger 1 cup flour 2 eggs 1 teaspoon baking powder teaspoon ajinomoto teaspoon salt teaspoon white pepper 4 slices bread (remove side crust and chop very finely)

Method : Mix all ingredients well in prawn mince. Make into round balls. Roll in fresh bread crumbs and deep fry till golden brown, for about 5 minutes remove, then fry once again before serving. Serve with ketchup.

Recipe by A. Joan and Caroline.

THE ANTHONYS KITCHEN

BROWNIES
Ingredients : 1 cup ghee 2 cups sugar 2 tablespoon cocoa powder 5 eggs 3 teaspoons baking powder 2 cups flour

Method : Mix together ghee, sugar and cocoa over steam until all the sugar is melted. Then remove from steam and cool. Sift flour and baking powder. Beat eggs. While stirring put flour and eggs little at a time until all is done. Keep stirring till batter is soft. Put in oven for 30 minutes. Recipe by Betty, Jonathan, Erica & Mario.

GRILLED PORK CHOPS

Ingredients : 2 kgs pork chops 8 cashmere chillies (red chilies) 4 green chilies 2 table spoon pepper 1 table spoon aniseed (saunf) 1 teaspoon ginger paste 12 cloves garlic Coriander leaves 2 table spoons ghee Method : Trim chops and beat with a meat mallet. Grind all the masala (i.e. red chillies, green chillies, pepper, aniseed, ginger, garlic, coriander leaves, cumin, cinnamon, cloves, cardamom, desiccated coconut and turmeric) and mix with salt and vinegar. Marinate the chops in this masala and keep overnight. Either grill in an oven or over a charcoal fire. Alternatively, put two tablespoons of ghee in a frying pan, put in all the chops, cover and cook till done. Note : This recipe serves 6 persons. Hope you both enjoy our recipe. 1 teaspoon cumin (zeera) 3 inch cinnamon stick 15 cloves 10 cardamom 1 table spoon desiccated coconuts (optional) 1 teaspoon turmeric (haldi) 1 cup vinegar

Lotsa Luv & Luk n Happiness throughout your Married life. Melvin & Melanie.

POTLI PULAO
Ingredients :

A. kg mutton 1 large onion (sliced) 1 table spoon ginger 6 cloves 2 big cardamoms 12 flakes garlic 2 cinnamon sticks 2 table spoons aniseed 2 tlbsps coriander seeds 1 tsp. salt

B. kg rice 2 potatoes cut into pieces (boiled) 3 cinnamon sticks 6 - 8 peppercorns 8 cloves 2 large cardamoms 1 tbsp ginger/garlic paste 1 teaspoon red chilly powder tsp. turmeric powder 1 cup curd 2 medium onions sliced finely Oil Salt to taste

Method : Pick and wash rice well. Soak in water for at least hour. Make a potli with ingredients A to add to the meat while cooking. Boil the meat with salt and this potli until done and 2 cups of stock remain. Discard potli. Heat oil. Add whole spices in ingredients B sliced onions, ginger/ginger paste and fry well. Add chilly & turmeric powders and curd. Fry well. Then put in the boiled potatoes, meat, rice and stock. Add more water if required to cook the rice. Cook till all the water is absorbed. Keep on dum for a while till done. Recipe by Ricky, Louella & Ryan.

FRIED PRAWNS
Ingredients : kg prawns 1 egg cup cornflour 2 green chillies Salt to taste (approx. tablespoon)

Method : Clean prawns and slit. Add all ingredients. Mix well till batter is thick. Fry in deep oil.

Recipe by Anne & Thomas Fernandes.

GINGER GARLIC CHICKEN ROAST

Ingredients : 1 chicken cut into 8 pieces. 4 table spoons garlic paste 3 table spoons ginger paste 8 dried whole red chillies small size. 500 g potato peel and cut for fries. 1 cup cooking oil. Salt to taste. Method : Wash the chicken pieces and dry them on a kitchen towel. Apply the ginger and garlic paste by piercing the pieces with a fork. Marinate for an hour. Heat oil in a pan and add chillies. As soon as the chilies turn a dark color, add the chicken pieces. Fry for five minutes while stirring. Add half a cup of water and leave on medium heat until the chicken is tender and the water evaporates. Remove into a serving dish with the help of a perforated spatula so that the oil is not carried to the dish. Fry the potatoes separately and decorate the chicken with them. Serve with tomato ketchup. Recipe by Errol, Monica & family

ALMOND / WALNUT TOFFEES

Ingredients : kg of almonds (ground) / walnuts (ground)

3 6 8 2

tins unsweetened milk cups sugar ozs butter teaspoons vanilla essence.

Method : First add sugar and milk together. Stir till it gets dry. Add almonds / walnuts. When mixture gets a little thicker, add butter and vanilla essence. When the mixture starts to leave the corner of the chaati, take it out. Simple test to see whether toffee is ready is, wet your hands and touch the mixture, if it does not stick then it is ready. Good Luck Trying !

Recipe by Antoinette.

MACARONI CASSEROLE WITH DOUBLE CHEESE

Ingredients : 6 oz macaroni cup butter cup all - purpose flour 4 cups milk tsp. tabasco sauce tsp. worcestershire sauce 1 tsp. salt Toppings : 2 cups fresh bread crumbs One third cup butter cup grated cheese. Method : Bring 6 qts water to a boil. Add 1 tbsp salt. Add macaroni. Cook until tender, about 7 to 9 minutes. Drain, rinse with cold water and shake out any excess moisture. Meanwhile, for the sauce, melt butter in a large saucepan. Whisk in flour, cook without browning for 2 to 3 minutes. Whisk in milk and bring to a boil. Reduce heat. Stir in Tabasco, Worcestershire sauce, salt, pepper, nutmeg, mustard and cheese. Pat peas and ham dry with paper towel. Combine with macaroni and stir in sauce. Transfer pasta to a pan. Combine ingredients for topping sprinkle over macaroni. Bake in a pre heated 375 F/190 C over for 30 minutes on until hot and bubbling. Recipe by Antoinette. tsp. pepper tsp. nutmeg 2 tsp. dry mustard 1 cups grated cheddar cheese cup grated parmesan cheese 1 cup frozen peas (optional) 4 oz diced ham (optional)

WINE CAKE
Cake Base Ingredients 7 eggs, separated 1 cups sugar Grated rind of 1 lemon 2 tblsp rum 1 cups of almonds (ground) 1 cups bread crumbs made from firm textured bread tsp. salt Syrup 1 cup red wine cup sugar tsp. cinnamon 6 cloves

Method : Butter a 9 cake pan and sprinkle with 2 tblsps of the bread crumbs. Shake out the excess bread crumbs. Beat together the egg yolks and sugar until very thick. Beat in the lemon rind and rum. Fold in the almonds and bread crumbs. Beat the egg whites with the salt till they stand in soft peaks. Fold the egg whites, a little at a time, into the yolk mixture. Transfer to the cake pan. Bake in the center of a pre heated 275 oven for 1 hours until a cake tester is inserted into the center comes out clean. Leave to cool. In the meantime, prepare the wine syrup. Heat all the ingredients for the syrup to the boiling point. Lower the heat and simmer for 5 minutes. Leave to cool. Strain the syrup and pour very slowly over the cake. P.S. YOU COULD
SERVE THE CAKE WITH WHIPPED CREAM.

Happy Baking ! Wish you guys all the best. Luv Always, Jess.

HOT POTATOES
Ingredients : 1 kg potatoes 1 - 2 teaspoons red chillie powder 2 tablespoons zeera 2 (big pods) garlic cup tamarind 1 teaspoon salt 1 teaspoon rai 2 - 3 stems kari patta 1 bunch coriander leaves Oil for cooking Method : Boil the potatoes. Peel them and cut them into pieces of the desired size. Heat the oil. Put the kari patta and rai into the oil. Let the rai pop. Then add the masala paste to the oil. Saut the masala and then add potatoes. Mix everything well. Let it cook just for 5 minutes on a slow fire. Chop the coriander leaves finely and sprinkle them on the hot potatoes.

Recipe by Nasreen Rafiq Panjwani

DAHI WALA KADI

Ingredients : kg curd teaspoon rai 1 teaspoon zeera 3 - 4 stems kadi patta Salt for taste (about 1 tsp.) 2 tablespoons gram flour (channe ka aata) 1 teaspoon green masala (garlic and chillie paste) Oil for cooking Method : First mix curd, channa ka aata and green masala in the mixer. Add 2 glasses of water and mix it well. Add salt to this mixture. Heat the oil, add rai, kadi patta and zeera to it. Let the rai pop and then soon after it add the mixture to the oil. Let it boil and then keep it on a slow fire for about 10 minutes. Kadi is ready to be served.

Recipe by Diana Braganza.

CHRISTMAS PLUM CAKE

Ingredients : 4 lbs butter (at room temperature) 2 lbs sugar (12 oz to be burnt) 40 eggs (separated) 2 lbs almonds (blanche and slice) 2 lbs raisons (wash and clean) 2 lbs sultanas (wash, clean, stone & cut) 2 lbs mixed peels (cut into small pieces) 8 oz crystallized ginger (cut small) 1 lb. pater (cut small) 1 lb. black current jam 1 lb. orange marmalade 2 heaped teaspoons ground cinnamon 2 tablespoons (1 each) nutmeg and mace 12 oz sooji Flour to be added till the correct consistency of the cake is obtained. glass brandy * Add the flour after the whites of the eggs are churned into the mixture. Method : Butter and sugar to be churned together till creamy. Add the yolks of the eggs one at a time, while churning. Now add the burnt sugar and the spices. When thoroughly mixed add all the chopped fruit, handfuls at a time. Add the sooji and then the jams. Now add the whites of the eggs, which should be pre-beaten stiff. Now add the flour so that the batter thickens and does not fall easily. Before stopping the churning, add glass of brandy to the batter and mix well. Recipe by Suresh Poojari

BANANA BREAD RECIPE

Ingredients :

2 2 2 2 1 1

laughing Eyes loving Arms well Shaped Legs firm Milk Containers fur lined Mixing Bowl large Banana

Mixing Instructions : Look into laughing eyes. Spread well shaped legs slowly. Squeeze and massage milk containers very gently until fur lined mixing bowl is well greased. Check frequently with middle finger. Add banana and gently work in and out until well done. Cover with nuts and sigh with relief. Bread is done when banana becomes soft. Be sure to wash mixing utensils and dont lick the bowl. NOTE : If Bread starts to rise : leave town - Oh! Sorry, youre married - open the champagne. Recipe by Robin

CALDENE
Ingredients : kg fish surmai / pomfrit 2 cups thick coconut juice tsp. jeera tsp. haldi tsp. pepper powder 1 onion sliced 1 or 2 green chillies slit 2 slices of ginger (chopped finely) A small ball of tamarind soaked in a little warm water 1 tablespoon oil Salt to taste. Method : Wash the fish and set aside. Put the oil in a dekchi and heat it. Then put in the onions and chopped ginger. Add coconut juice and the three powders, then add tamarind juice. Give it a boil, then add the fish and the slit green chillies. Enjoy Caldene with boiled rice. Recipe by Mummy Pereira

CHICKEN SUPREME
Ingredients : Flatten the chicken with a little salt and put in batter.

Batter Chillie powder tsp. Haldi powder tsp. Guram masala powder tsp. Pepper powder tsp. Salt to taste Vinegar 2 tablespoons maida 1 egg.

Method : Mix the above ingredients to make a batter. Let it marinate for a couple of hours. Then fry the chicken pieces and set aside. Make a white sauce, add grated cheese to the sauce, then immerse the fried chicken pieces. Serve hot.

Recipe by Candi & Felix (Gaab)

ALOO - POORIE
Ingredients for Aloo: 6 Potatoes (boiled not over cooked, break with a fork to cube size after peeling) 8 pods crushed garlic 4 large onions cut into cubes 4 green chillies cut into small pieces 15 bay leaves 1 teaspoon mustard seeds 1 teaspoon chillie powder teaspoon pepper powder teaspoon saffron powder Method : Heat oil. Fry the mustard seeds. Fry the crushed garlic. Then fry the bay leaves very lightly, after that fry the onions very lightly. Then add the powders and fry for a while. Now add the potatoes and mix the ingredients well. Add 1 teaspoon sugar, 1 teaspoon salt, vinegar to taste. Then put the cut chillies and fresh coriander leaves. Ingredients for Poories: kg atta 1 teaspoon salt Method : Mix the atta in a big container, add salt and mix with water till the atta gets soft.

Recipe by Mum & Dad

STOCK
Ingredients:

Chicken Bones Carrots Onion Celery Leek Celery Method: After one boil, throw away liquid and rinse all ingredients. Then boil again.

GREEN CHUTNEY
( Chinese Recipe)
Ingredients: Onion Ginger Garlic Chillies Dhania Salt Soy Sauce Pepper Aji no moto Sugar Method: Grind all these ingredients together.

SOUPS
Basic Ingredients: 4 cups of stock teaspoon Chinese salt teaspoon table salt teaspoon pepper teaspoon sugar 1 egg (optional)

Cornflour (optional) Method: Let stock come to a boil and then add all other ingredients. If egg is to be added, beat it and pour into stock. Wait for 10 seconds and then stir gently. Thicken with cornflour only if it is not a clear soup. Variations: Chicken Vegetable (Clear): Add carrot, cabbage and chicken before stock is brought to a boil. After pouring in serving dish, sprinkle with spring onions. Thai (Clear): Add lime and top with deep fried rice.

Crab Asparagus / Sharkfin: No vegetables to be added, only crabmeat or sharkfin. Thicken with flour. Hot and Sour : Before stock is brought to a boil add chilli sauce, carrot, cabbage, red food color and lime juice. Abolene (Clear): Four Treasures: Shoot. Chicken and Mushroom Chicken, Prawn, Mushroom, Baby Corn and Bamboo

PRAWN TOAST
Ingredients: Prawns Flour Cornflour Egg Salt Ajinomoto Pepper Juice of crushed / blended ginger and garlic Soya Sauce * Note (Flour and Cornflour should be in the ratio of 3:1) Method: Chop prawns, add cornflour and beaten egg. Mix in all the other ingredients. Spread beaten egg on slice of bread and spread on prawn mixture. Cut bread diagonally across and fry in deep oil face down.

DRUMSTICKS
12 Chicken wings 1 onion 4 chillies Salt Aji no moto Pepper Ginger Garlic juice Soya sauce 1 tablespoon Cornflour 3 teaspoons flour Method: Grind onion and chillies and add this to chicken wings together with other ingredients.

PRAWN TEMPURA
Ingredients: For Prawns: Salt Pepper Aji no moto Egg Juice of ginger and garlic For Batter:1 cup flour 3 cups cornflour 4 - 5 eggs teaspoon baking powder Method: Mix prawns with all ingredients. Combine ingredients for batter with a little water and slap with hand. Dip prawns in batter and fry in deep oil.

SPRING ROLLS
Ingredients: For Batter : Egg Flour Cornflour * Note (Flour and Cornflour should be in the ratio of 2:3, or in equal parts) For Stuffing: Minced or finely chopped chicken Ginger & Garlic Carrots Cabbage Spring Onion Onion Salt Pepper Sugar Soya Sauce Method: For Batter : Mix all the ingredients with water to form a batter similar to pancakes. Brush wok with oil and fry. For Stuffing: Fry chicken in oil. Add vegetables and seasonings. Fry for two minutes and remove.

GREEN CHUTNEY
(Mummys Recipe)
Ingredients: Coconut Ginger Garlic Chillies Coriander (Dhania) Raisins Vinegar (2 teaspoons)

THAIL PEOW
Ingredients: 6 crabs 2 red chillies 1 big onion teaspoon haldi 2 hot sticks 6/7 cloves 1 teaspoon pepper 1 teaspoon mustard seeds teaspoon salt 2-3 tablespoons vinegar Method: Fry mustard seeds in oil and add all spices, chopped onion and chopped chillies. Fry for 4-5 minutes then add crabs and fry for a further 2-3 minutes. Add water and cook on low flame.

MANCHURIAN CHICKEN / PRAWN / BEEF

Ingredients: Chicken / Prawn / Beef Tomatoes Dried red chillies Lemon juice Salt Pepper Aji no moto Sugar Chilli Sauce Tomato Ketchup Stock Cornflour Red food color Method: Fry meat and add all other ingredients.

GARLIC CHICKEN / PRAWN

Ingredients: Chicken / Prawn Garlic Salt Pepper Aji no moto Sugar Stock Cornflour Method: Fry chicken and when done add seasonings. Then add stock and thicken with cornflour.

CHOW MEIN
Ingredients: Noodles Prawn / Beef / Chicken Carrots Spring Onion Chillies Onion Cabbage Ginger Garlic Method: Boil chow mein and when cooked drain off water, sprinkle oil and mix well. Cut meat into strips and slap flat. In a wok add 2 spoonfuls of oil and fry meat on high flame so it cooks in three minutes until slightly browned. Pour of excess water, if any. Add ginger and garlic and fry. Next add vegetables and fry for 30 seconds. For two handfuls of chow, add: teaspoon salt, teaspoon pepper, teaspoon sugar and teaspoon aji no moto to the chow and then add to wok. Top off with a teaspoon of soya sauce. Fry for 3 minutes, tossing noodles in wok. Use wok to toss every 15 seconds. Noodles are ready when slightly browned.

RICE
Ingredients: Rice Egg Carrots (cut into small cubes) Spring Onions (cut into small pieces) Soya Sauce Seasonings Method: Boil rice and empty in strainer. Pour cold water over it. Fry vegetables in wok. Add 1 teaspoon oil and fry egg in wok and break up. Add rice along with seasonings. Fry in wok and add 1 teaspoon Soya sauce. Remove rice when browned slightly. If chicken or beef is being added, either fry first in hot oil with garlic and strain, or else fry with garlic in wok first similar to noodles.

STUFFED CRAB
Ingredients: Crabmeat Cabbage Carrot Onion Spring Onion Green Chillies Seasonings Juice of chopped Ginger and Garlic Flour Cornflour * Note (Flour and Cornflour should be in the ratio of 3:1) Method: Combine all ingredients and stuff into shell of crab.

SWEET AND SOUR CHICKEN / PRAWNS

Ingredients: For Prawn Balls: Prawns Seasonings Flour Cornflour Egg ** Note (Flour and Cornflour should be in the ratio of 3:1) Method: Take a handful of prawns and chop fine. To this add other ingredients and mix till thick enough to shape. Then deep fry until golden brown. For Chicken and Fish Balls: Option 1: Same as for prawn balls Option 2: Fry meat similar to chow mein. Then drain off half the water/oil. Sauce: Tomatoes Capsicum Cucumber Carrot Ketchup Seasonings Lime juice Stock

Method: Cube tomatoes and capsicum. Slice cucumber and carrots. Add all other ingredients to make gravy. Thicken with corn flour. Add red food color. (In option 1 add balls/cubes to gravy when ready, in option 2 add ingredients when frying meat)

BEEF / CHICKEN & VEGETABLES

Ingredients:

Spring Onion Onion Capsicum Cabbage Carrot Chillies Beef / Chicken Ginger & Garlic Seasonings Stock Cornflour Method: Fry meat along with ginger and garlic until brown. Cube all vegetables except for carrot which should be sliced. Add to meat and fry. Add one cup stock and seasonings including soy sauce. Add stock to make gravy and thicken with cornflour. ***Variation: For dry beef/chicken chillies, do not add stock. Drain off half of the water/oil after frying meat.

CHICKEN / BEEF CHILLIES (DRY)

Method: Fry meat in 2 tablespoons oil. Drain off of the oil/water after slightly browning the meat. Fry the ginger and garlic (paste or finely chopped). Add chillies, spring onions, onion and seasonings.

SCHEZUAN / OYSTER SAUCE BEEF / CHICKEN / PRAWN

Method: Fry meat. Drain off half the water/oil. Fry ginger and garlic. Add either sauce, seasonings and stock. Thicken with cornflour.