ALMOND BISCUITS

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Ingredients:
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2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing

Instructions:
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Sift the flour, baking powder and salt into a bowl. Cream the margarine (
or butter) and sugar together until light, white and fluffy. Beat in the
egg and almond essence. Stir in the sifted dry ingredients to make a
stiff dough.

Form the mixture into balls about 1 - 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until
golden. Cool on a wire rack. This quantity makes about 45 biscuits.

BROCCOLI WITH PORK

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Ingredients:
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3/4 lb cooked or frozen broccoli
2 tblsp peanut oil
1 tsp sugar
pinch of salt
1/2 tsp very finely chopped fresh ginger
1 clove garlic, crushed
2 tblsp soy sauce
1 tblsp sherry
1 tsp cornstarch
1 cup thinly sliced pork

Instructions:
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Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan,
add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and
garlic, cover the pan and cook slowly for 4-5 minutes.

Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons
(1/4 cup) water. Stir this in to the saucepan, cover again and cook for
a further 3-4 minutes.

Add the pork and reheat.

SPICED WHOLE LAMB

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Ingredients:
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3 lb leg or shoulder of lamb
1 tsp salt
1 tblsp sherry
2 cloves garlic, crushed
1 oz fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 litre stock
1 tblsp cornstarch

Instructions:
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Wipe the meat and rup salt into the skin. Put in a pan with cold water
to cover, bring to the boil, remove the scum, cover and simmer for 20
minutes. Drain off the liquid. Mix the soy sauce and the sherry with the
garlic and ginger and rub into the lamb, leave for 10 minutes.

Heat the oil and fry the lamb for about 15 minutes, turning it to brown
all over. Add the stock, bring to the boil and simmer for 2 1/2 hours.

Mix the cornstarch to a smooth paste with a little cold water. Lift the
lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in
the pan and bring to the boil, stirring, until slightly thickened. Pour
over the lamb.

DUCK WITH ALMONDS

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Ingredients:
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1 lb duck meat
2 tblsp oil
1 tsp salt
2 tblsp soy sauce
2 sticks celery
2 oz fresh mushrooms
4 oz frozen peas
1 cups stock
2 tsp cornstarch
3 oz split, toasted almonds

Instructions:
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Cut the duck meat into paper thin slices. Heat the oil, add the salt and
duck and fry for about 5 minutes or until the meat is tender. Add the
soy sauce and mix well.

Wash and chop the celery; wash and thinly slice the mushrooms; add both
to the pan with the peas, mix well and cook for 1 minute. Add the stock,
bring to the boil and simmer for 5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into
the pan, bring to the boil, stirring all the time until slightly
thickened.

Add the almonds and serve.

PINEAPPLE FISH

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Ingredients:
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ca. 1 lb fish

Dough:
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12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough

Instructions:
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Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.

Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.

Now fry again in hot oil until the pieces are golden brown.

Further Ingredients:
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7 oz canned pineapple pieces
3/4 cup syrup from canned pineapple
1 tblsp cornstarch
2 tblsp vinegar
1 tblsp soy sauce
2 tblsp sugar
green tops of 2 scallions

Instructions:
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Place ingredients in a saucepan and bring to the boil, stirring
constantly. Add the fish pieces and simmer, covered, for 5 minutes

WATERMELON SOUP

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Ingredients:
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1 oz dried mushrooms
4 oz bamboo shoots
4 oz green peas
4 oz lean ham
2 cups chicken stock (1 cup = 250 ml)
6 oz chicken
6 oz pork
1/2 tsp MSG (monosodium glutamate)
4 lb watermelon

Instructions:
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Cut the mushrooms into small pieces and soak in boiling water for 1 hour.
Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.

Bring the stock to the boil. Mince the chicken and pork, add to the
stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots
and ham, mix well and add the MSG and peas.

Cut the top from the melon and scoop out the seeds and some of the pulp.
Pour the soup into the melon and replace the top. Stand the melon in a
basin and steam for about 1 1/2 hours or until the melon is cooked.

The correct way to serve this soup is to place the melon on the table
and scoop out soup and flesh, cutting the peel down as the level of soup
is lowered.

ALMOND CREAM WITH CHOW CHOW

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Ingredients:
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1 lb canned chow chow or mixed fruit salad
2 cups water
1 oz unflavored gelatine
2 cups milk
1 tsp almond essence
granulated sugar to taste

Instructions:
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Chop the larger pieces of chow chow in half or drain the mixed fruit
salad.

Place 4 tablespoons of the water in a cup and stand it in a sauce pan of
hot water. Shower the gelatine into the cup and heat, stirring, until
the gelatine has dissolved. Cool.

Heat the remaining water with milk, sugar to taste, and almond essence.
Stir until the sugar has dissolved. Stir in the gelatine. Pour into a
shallow, lightly oiled cake tin and cool until set.

Cut the almond cream into triangular bite-sized pieces. Place these in a
serving bowl with the fruit and combine very gently. Serve very cold.

Note:
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Chow Chow is Chinese preserved fruit which can be bought in shops
specializing in Chinese groceries.

FRIED CELERY CABBAGE

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Ingredients:
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1 lb white, or Chinese cabbage
2 tblsp oil or melted lard
1 tsp salt
2 sticks celery

Instructions:
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Wash the cabbage and shred finely. Heat the oil and fry the cabbage for
3 minutes, stirring all the time. Add the salt, mixing well.

Wash the celery and cut into thin slices, add to the cabbage with 2
tblsp water; cook over a fierce heat, stirring all the time, for 2
minutes.

STEWED LAMB WITH ORANGE

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Ingredients:
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2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch

Instructions:
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Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put
the lamb into a pan with the flavourings and water. Bring to the boil,
remove the scum, cover and simmer for 2 hours.

Mix the cornstarch to a smooth paste with a little cold water and add to
the pan. Bring back to the boil, stirring until slightly thickened.

BRAISED CHICKEN WITH PEPPERS

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Ingredients:
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3 red peppers
1 tblsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce

Instructions:
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Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both
chicken and ginger in oil for 1 minute. Add the sugar and sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.