MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Chi (Chicken with Chilies and Nuts)
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken Breast, Boned
           Cut Into 1" Cubes
      4 tb Soy Sauce
  1 1/2 tb Cold Water
           Cornstarch
    1/4 ts Garlic Salt
      4    Dried Red Chiles
           Or More To Taste
      1 tb White Wine Or Sherry
      1 tb Sugar
    1/2 ts Salt
      1 ts Sesame Oil
           Oil For Deep Frying
      1 ts Chopped Peeled Ginger root
    1/2 c  Peanuts
 
  Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons
  cornstarch and garlic salt in bowl. Stir evenly in one direction and let
  marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch
  pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon
  cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in
  wok to 400F.  Add chicken and fry 30 seconds. Remove chicken and drain off
  all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger
  root and chicken, stirring and tossing together. Add soy-wine mixture and
  cook, stirring, just until thickened. Remove from heat and sprinkle with
  nuts. 1992 The Los Angeles Times
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
      2 lb Boned Chicken
      8    Hot Red Chiles
    1/2 c  Peanuts
      1 ts Chopped Ginger
  1 1/2 tb Cornstarch In An Equal
           -Amount Of Water
      1 tb Soy Sauce
 
  Dice chicken then soak in cornstarch soy sauce mixture for at least 1/2 hr.
  Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit
  of oil till barely golden. (Do not burn). Set aside.
  
  Stir fry chicken for only about 1/2 minute; set aside. Discard the oil.
  
  Make up a seasoning sauce of 2T soy sauce, 1T white wine, 1 T sugar, 1 t.
  cornstarch, 1/2 t. salt, and 1 t. sesame oil.
  
  In 2 T. oil, fry chiles till black, then add ginger and the chicken.
  Continue stirring, and add the seasoning sauce.  Stir until sauce thickens
  a bit, and all is thoroughly heated.  Remove from heat and mix in peanuts.
  
  Of course you may want to adjust the amount of red chiles to taste, since
  this can be HOT!!! If you have low tolerance for heat, you might reduce by
  half your first time.
  
  You may also adapt recipe for shrimp or beef.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Chicken - Gungbao Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      1 lb Chicken
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Rice wine
  2 1/2 oz Peanuts
      4    Scallions
      8    Dried chiles
      3 sl Ginger
      2 ts Sugar
      2 ts Sesame oil
           Oil for frying
 
  Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and
  rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they
  are assuming you are using small ones).
  
  Heat the oil and deep fry the chicken dice for 2 minutes. Drain well.
  Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB
  of oil and stir fry ginger, scallions and chiles. And chicken dice and stir
  fry for another minute before stirring in 1 tb soy and the sugar. Adjust
  the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.
  
  [Note: I believe this recipe assumes the use of raw peanuts. If you are
  using roasted peanuts, omit the deep fry.]
  
  This is from a Chinese cookbook published in Taiwan.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Chicken #2
 Categories: Chinese, Chicken
   Servings:  6
 
  1 1/4 lb Chicken thighs, boned
      1    Egg
  1 1/2 tb + 2 tea. cornstarch
      4 tb Soy sauce
      4 tb Peanut oil
     19 oz Bamboo shoots, drained and
           - Cubed
      8    Scallions, white only, diced
           -3/4 inch
      3    To 5 dried chili peppers,
           -cut into 1/2 inch pieces
  1 1/2 tb Cold water
      2 tb Rice wine
      2 ts Sesame oil
  1 1/2 tb Chinese black vinegar
      1 tb + 1 teaspoon sugar
      2 ts Minced fresh ginger
      1    Clove garlic, minced
      1 c  Unsalted, roasted peanuts
 
  Cut chicken into cubes. Beat egg in med. bowl; add chicken. Sprinkle with 1
  1/2 TB cornstarch; mix well. Stir in 1 TB each of soy and peanut oil.
  Marinate 30 minutes. at room temp.
  
  Mix 2 tea. cornstarch and the water in a small bowl until smooth. Stir in 3
  TB soy, the rice wine, vinegar, sugar and sesame oil.
  
  Heat wok over high heat 15 seconds; add 3 TB oil and heat until hot. Reduce
  heat to low. Add peppers; cook, stirring and pressing them against the
  sides of the wok, until dark red, about 10 sec. Add ginger and garlic, stir
  fry 10 sec. Increase heat to high, Scatter in chicken, about 1/4 at a time;
  stir fry 1 minutes. after all chicken has been added. Add bamboo shoots,
  cook 1 minute. Add scallions, cook 30 sec.
  
  Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and
  coats the chicken evenly. Add peanuts and turn off heat. Stir to blend.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Chicken #3 ****
 Categories: Chinese, Chicken
   Servings:  4
 
MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Chicken Broth
      2 tb Soy Sauce
      1 tb Cornstarch
      1 tb Rice Vinegar
      1 ts Sugar
    1/4 ts Sesame Oil

MMMMM-----------------------CHICKEN & VEGETABLES----------------------------
  1 1/2 tb Cornstarch
      1 tb Soy Sauce
      1 tb Dry Sherry
      1 lb Boneless, Skinless Chicken
           - Breasts, Cut Into 2-Inch
           - Strips
      6 tb Oil, Divided
     12    Dried Red Chilies
    1/4 c  Unsalted Dry Roasted Peanuts
      8 oz Sliced Water Chestnuts
      8 oz Sliced Bamboo Shoots
      1    Diced Green Or Red Bell
           - Pepper
      1 ts Fresh Garlic, Minced
      1 ts Minced Fresh Ginger
    1/4 c  Sliced Green Onions
 
  In a small bowl, combine sauce ingredients; set aside.  In a medium bowl,
  combine cornstarch, soy sauce and sherry; mix well.  Add chicken; toss
  gently to coat.  Set aside.  In a large nonstick skillet or wok, heat 2
  tablespoons oil.  Add the chilies and peanuts; stir-fry until peanuts start
  to brown.  Remove peanut mixture from skillet; set aside.  Heat 2
  tablespoons oil in same skillet.  Add chicken mixture; stir-fry until
  chicken is no longer pink in center.  Remove chicken from skillet; set
  aside.  Heat remaining 2 tablespoons oil in same skillet.  Add water
  chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1
  minute.  Stir sauce; add to vegetables.  Cook, stirring constantly, until
  sauce is thick and bubbly.  Return chicken, chilies and peanuts to skillet.
  Add green onions; heat thoroughly, stirring occasionally.
  
  Typed by Syd Bigger.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Squid
 Categories: Chinese, Seafood
   Servings:  4
 
    3/4 lb Squid tubes (or tubes and
           -tentacles) OR
  1 1/2 lb Whole squid, cleaned

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt (optional)
      1 pn Of white pepper

MMMMM-------------------------CHILI SEASONING------------------------------
      6 sm Dry red chilies
      2 ts Minced fresh ginger
      1 ts Minced or pressed garlic
    1/2 ts Crushed hot red pepper or
           -chili flakes

MMMMM------------------------------SAUCE-----------------------------------
    1/3 c  Low-salt chicken broth
      3 tb Balsamic vinegar, or Chinese
           -black rice vinegar
  2 1/2 tb Soy sauce
      5 ts Sugar
  1 1/2 ts Sesame oil

MMMMM----------------------------VEGETABLES---------------------------------
      2 tb Salad oil
      2    Stalks Celery, cut into 1/2
           -inch slices
      1 sm Green or red bell pepper,
           -cut into 1 inch squares or
           -julienned
      1 sm Onion, cut into 1 inch
           -chunks, layers separated
      1 cn Whole bamboo shoots (15
           -oz.), drained and cut into
    1/2    Inch cubes OR
      1 cn Sliced bamboo shoots (8
           -oz.), drained
  1 1/2 ts Cornstarch dissolved in 1
           -tablespoon of water
 
  Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board.
  Holding a long sharp knife at a slight angle to the board, score the inside
  of the squid tube diagonally in one direction every 1/4 inch. Turn the
  squid 1/4 round and score again to produce a crosshatch pattern. Repeat
  with all squid. Be careful not to cut all the way through. Cutting along
  score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The
  scoring will make each strip curl when cooked.)
  
  Combine marinade ingredients in a medium bowl. Add squid and stir to coat;
  set squid aside. In separate small bowls, combine chili seasoning and sauce
  ingredients; set aside.
  
  Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1
  tablespoon of the oil and swirl to coat cooking surface. Add squid and stir
  until opaque, 3/4 to 2 minutes. Transfer squid to a bowl.
  
  Add remaining tablespoon of oil to wok. Add chili seasoning and stir until
  fragrant, about 10 seconds (press lightly on whole chilies to release their
  heat).
  
  Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes.
  Stir in sauce mixture, cover and cook 1 minute more. Return squid and their
  juices to the wok and add cornstarch mixture. Stir until sauce boils and
  thickens slightly. Serve over rice. Makes 4 servings.
  
  Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated
  Fat,  3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat,
  198 mg Cholesterol, 735 mg Sodium.
  
  Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for
  the squid.
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 3/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Stir-Fry
 Categories: Chinese, Chicken
   Servings:  6
 
      1    Whole chicken breast,
           -skinned and boned
      2 tb Cornstarch, divided
      3 tb Kikkoman teriyaki sauce,
           -divided
    1/4 ts Ground red pepper (cayenne)
    3/4 c  Water
      4 tb Distilled white vinegar
    3/4 lb Romaine lettuce
      2 tb Oil, divided
    1/3 c  Roasted peanuts
 
  Cut chicken into thin strips.  Combine 1 Tb. each cornstarch and teriyaki
  sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes.
  Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki
  sauce with vinegar; set aside. Separate and rinse lettuce; pat dry.  Cut
  leaves crosswise into 2" strips.  Heat 1 Tb. oil in hot wok or large
  skillet over high heat.  Add chicken and stir-fry 2 minutes; remove.  Heat
  remaining 1 Tb. oil in same pan.  Add lettuce; stir-fry 1 minute.  Stir in
  chicken and teriyaki sauce mixture.  Cook and stir until mixture boils and
  thickens.  Remove from heat; stir in peanuts.  Serve immediately.
  
  Note:  I think I would substitute onion pieces for the lettuce, perhaps 1
  lg. onion, cut into 1/4" pieces. Serves:  4
  
  From:  Kikkoman recipe booklet Posted by: Debbie Carlson 7/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Yang Sot Makham Piak-Broiled Lobster in Tamarind Sauce
 Categories: Thai, Seafood
   Servings:  6
 
           Stephen Ceideburg
      1 lb Lobsters
  1 1/2 tb Palm sugar
  1 1/2 tb Fish sauce
    1/2 ts Salt
      1 tb Chopped coriander root
    1/3 c  Thinly sliced shallot
    1/3 c  Chopped coriander greens
  2 1/2 tb Tamarind juice
      4    To 5 fried dried small
           -chillies
  1 1/2 tb Vegetable oil
      1 tb Finely chopped garlic
      1 tb Water
 
  Preparation: Put the oil in a wok over medium heat. Fry the garlic,
  shallots, and coriander root. When browned, remove from the wok and set
  aside.
  
  Return the wok to the heat. In it, mix the palm sugar, tamarind juice,
  salt, chillies, fish sauce and water. When the mixture comes to a boil,
  remove from the heat.
  
  Broil the lobsters and then arrange on a serving platter. Sprinkle them
  with the fried garlic and shallots and then pour the sauce over them. Just
  before serving, sprinkle with chopped coriander.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kwan's Sweet and Sour Sauce
 Categories: Thai, Condiment
   Servings:  1
 
           Stephen Ceideburg
      1 c  Sugar
      2 ts Salt
    3/4 c  Vinegar
 
  This is an all-purpose sauce that is used as a base for other sauces. It
  will keep for about 6 months in a covered jar in the refrigerator. From
  "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books,
  1989).
  
  Combine sugar, salt and vinegar small saucepan. Heat over medium heat until
  sugar and salt are dissolved, stirring occa- sionally.
  
  Makes 1 1/2 cups.
  
  PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 178 mg sodium, 0 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kyettha Sikyan Yakyan (Spiced Game Hen Stew)
 Categories: Burma, Poultry
   Servings:  4
 
      1 tb Corn OR peanut oil
    1/8 ts Ground turmeric
      2 tb Thin-sliced onion
    1/2 ts Chopped fresh ginger
      1    Clove garlic, sliced
    1/2 ts Dried hot red chili flakes
      1    Stalk lemongrass, cut into
           -4-inch pieces and lightly
           Pounded
      1    Cornish game hen, incl.
           -giblets, cut into 8 pieces
      1 tb Fish sauce (nam pya ye)
    1/2 ts Salt
      1 c  Chicken broth
 
  1.  Heat the oil in a pan and add the turmeric, onion, ginger, garlic, and
  chili flakes, and stir fry over moderate heat for 2 minutes.  Add the
  lemongrass and fry for 1 minute more.
  
  2.  Add the hen and fry for 4 minutes, stirring constantly.
  
  3.  Add the fish sauce, salt, and broth.  Bring to a boil, cover the pan,
  and cook over moderately low heat for 30 minutes. The sauce will reduce and
  thicken.
  
  Serve warm with rice and salad.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lady's Fingers (Okra)
 Categories: Indian, Vegetables
   Servings:  6
 
      3 c  Fresh whole okra
    1/4 c  Tomato, chopped
    1/4 c  Red onion, chopped
      1 tb Fresh ginger root, finely
           Chopped
    1/4 c  Vinegar
 
  Cook okra in small amount of water until tender but not mushy (about 5 to
  10 minutes).
  
  Drain. Arrange in single layer in glass dish (do not use a metal dish or
  container). Pour vinegar over the okra marinate in refrigerator 3 hours,
  Drain; discard vinegar.
  
  Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
  ginger root. Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Laksa
 Categories: Malaysia, Pasta
   Servings:  6
 
    1/2 lb Rice vermicelli
      3 lb Whole fish
  7 1/3 c  Water
      2 ts Galangal powder
      3    Stems lemon grass chopped
      5    Sprigs fresh mint
      5    Sprigs fresh basil
      8    Dried kaffir lime leaves
      4    Dried red chillies, halved
      8 sm Fresh red chillies, halved
      8    Dried kaffir lime leaves
           -extra
  3 2/3 c  Coconut cream
      3 oz Bean sprouts (chinese white)
      2 ts Salt
      2 ts Caster sugar

MMMMM---------------------------CHILI PASTE--------------------------------
      3    Stems lemon grass, finely
           -chopped
    1/4 ts Shrimp paste
    1/3 c  Water
      3 ts Galangal powder
      3 sm Fresh chillies
 
  Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until
  just tender, rinse and drain.
  
  Remove and discard heads from fish, fillet fish, reserving bones.
  
  Remove and discard fish skin. Cut fillets into strips.
  
  Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and
  fresh chillies in pan, simmer covered for 30 minutes.
  
  Add fish bones, simmer for another 10 minutes. Strain resulting stock,
  discarding bones and chilli mixture. You need 1125 ml of stock so add water
  if necessary.
  
  Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes.
  Drain, and slice leaves thinly.
  
  Return stock to pan, add chilli paste, fish strips, coconut cream, sliced
  lime leaves, sprouts, salt and sugar and bring to the boil. Divide
  vermicelli into serving bowls, pour soup over it. Garnish with extra sliced
  chillies, baby basil leaves and bean sprouts.
  
  Chilli paste. Blend or process all ingredients until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb & Mushroom Korma
 Categories: Indian, Lamb
   Servings:  4
 
      3 tb Corn oil
      1 lg Onion, coarsely chopped
      1    Piece ginger root, peeled,
           -chopped (1.5")
      2    Garlic cloves, crushed
      1 ts Ground cumin
      1 ts Ground coriander
      4    Cardamom pods, crushed,
           -seeded
    1/2 ts Turmeric
  1 1/2 lb Lean lamb, cut in cubes
  1 1/4 c  Plain yogurt
      6 oz Button mushrooms, sliced
      1 tb Lemon juice
           Salt to taste
           Fresh ground pepper to taste
           Lime slices, 1/4s (opt)
           Fresh cilantro sprigs (opt)
           Nan bread
           Saffron rice
 
  Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add
  ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry
  gently 2 minutes, stirring constantly. Add lamb and fry until brown,
  stirring frequently. Stir in yogurt and bring to a boil.
  
  Stir well, cover and cook gently 45 minutes, stirring occasionally. Add
  mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt
  is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5
  minutes. Garnish with lime pieces and cilantro sprigs, if desired, and
  serve hot with Nan bread and saffron rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Curry
 Categories: Indonesian, Lamb
   Servings:  6
 
  1 1/2 kg Leg of lamb, boned
      1 tb Coriander seeds
      2 ts Black peppercorns
      2 ts Cardomom seeds
      2 ts Cumin seeds
    1/2    Cinnamon stick, crumbled
      2 tb Oil
      1 lg Onion, chopped
      2    Garlic cloves, crushed
      2 ts Fresh ginger, grated
           Stem of lemon grass, 10 cm
           -long
     15 oz Can tomatoes
      2 c  Water
      1 c  Coconut milk
 
  1.  Remove fat from lamb, cut lamb into 2.5 cm cubes.
  
  2.  Finely grind corriander seeds, peppercorns, cardamom seeds, cumin
  seeds, cloves and cinnamon.
  
  3.  Heat oil in a pan, add lamb in three batches, fry until brown, remove.
  
  4.  Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion
  is tender.  Add spice mixture, stir-fry for 3 minutes.
  
  5.  Return lamb to pan with undrained, crushed tomatoes, water and coconut
  milk, bring to a boil.  Reduce heat to low, simmer, uncovered, stirring
  often, for 1-1/2 hours, or until lamb is tender.
  
  NOTE:  This curry is very mild.  If you prefer a spicier one, add 1 to 4
  chopped red chillies.
  
  HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead
  they eat lamb, beef and goat.
  
  Source: Indonesian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Curry with Yogurt
 Categories: Indian, Lamb
   Servings:  4
 
      4    Green chile peppers, chopped
      1 tb Minced fresh ginger
      2    Garlic cloves, minced
      1 lg Onion, minced
      2 tb Ground coriander seeds
      2 ts Ground tumeric
      1 ts Ground cumin seeds
      1 ts Cinnamon,
      1 ts Ground mustard seeds
      4 c  Unflavored yogurt
      2 lb Boneless lamb, cubed
      1 lg Onion, sliced
      2 tb Clarified butter
           Salt to taste
 
  Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender
  or food processor and process until well mixed.
  
  Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3
  hours.
  
  Saute sliced onion in clarified butter. Do not let onion brown. Add lamb
  and the yogurt marinade, mix all together; cover and simmer until meat is
  tender, 1 to 1 1/2 hours. Season with salt to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Cutlets (Nz)
 Categories: New zealand, Lamb
   Servings:  4
 
      4    Lamb cutlets
    3/4 lb Tomatoes
      2    Onions
      1    Clove Garlic
    1/2 c  Dry white wine
      2 oz Butter
 
  Method: 1. Skin the tomatoes and slice the onions and simmer in butter with
  garlic.
  
  2. Add the white wine when the tomatoes and onions are almost cooked and
  cook for a further ten minutes.
  
  3. Place the cutlets in a buttered casserole and pour the mixture over
  them.
  
  4. Cover and cook for 90 minutes at 350 degrees. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Slivers in Pungent Sauce
 Categories: Chinese, Lamb
   Servings:  4
 
      1 lb Lamb meat (shoulder or leg)
      2 tb Sherry
    1/4 ts Salt
    1/2 ts Cornstarch
    1/2 c  Peanut oil
      4    Scallions
    1/2 lg Bell pepper
      1    Clove garlic, minced
      1 ts Fresh ginger, minced
    1/2 c  Stock
      1 tb Thin soy sauce
    1/2 tb Dark soy sauce
    1/2 ts Sugar
    1/2 tb Cider vinegar
 
  Unlike so many Chinese lamb recipes, the aim here is to retain and enhance
  the fat-rich lamb flavor.
  
  Preparation:  Cut lamb across grain in slivers about 2" long. In bowl,
  sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate
  lamb for 15 minutes.  Trim & cut scallions in 2" pieces. Halve, core &
  slice bell pepper into slivers to match lamb.  Combine stock, soy sauce,
  sugar and vinegar; reserve.
  
  Cooking:  Heat peanut oil in wok to deep-fry temperature (bubbles form
  around dry chopstick held upright in oil).  Fry lamb slivers briefly, until
  coating of starch begins to brown. Remove to strainer & reserve. Remove oil
  from wok and save.  Wash wok.
  
  Return wok to high heat.  Add 2 T oil to very hot wok.  When oil starts to
  smoke, add scallions & bell pepper.  Stir-fry for 30 sec- onds; add garlic
  & ginger.  Keep stir-frying.  When pepper turns bright green, add stock
  mixture.  Stir until liquid boils and reduces slightly. Add lamb. Stir-fry
  until lamb is hot.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Soup Pot
 Categories: Chinese, Lamb, Soups
   Servings:  4
 
      4 lb Lamb bones, cracked
      1 lb Lamb meat (shoulder or leg)
      4 qt Cold water
      1 tb Fresh ginger, sliced
      1 lg Onion, quartered
    1/2 ts Salt
      1 ts Sugar
    1/2 c  Light sherry
    1/2 lb Canned salted mustard green
      1 lb Bean sprouts
    1/2 c  Unsoaked "cloud ear" dried
           -black fungus
      4    Scallions
    1/2 lb Dried bean thread noodles
      8    Charcoal briquettes
 
  We suggest serving this flavorful soup bubbling hot in the traditional
  Mongolian Fire Pot. It is both a dramatic presentation and very prac-
  tical.
  
  Make stock:  Put lamb bones, ginger, onions & water in stock pot. Bring to
  boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim
  froth.  Shred lamb meat.  Add meat, salt, sugar & light sherry to stock.
  Simmer for another 20 minutes.
  
  Finish soup:  Wash & soak "cloud ears."  Soak noodles for a few minutes
  until soft.  Drain & rinse mustard green; slice into shreds. Rinse bean
  sprouts.  Wash & remove roots from scallions; shred on bias, greens & all.
  
  Prepare Fire Pot:  Heat charcoal briquettes. When they start to turn white,
  transfer to bottom of Fire Pot;place pot on heat-proof tile on your
  table.Add half the broth & half the other ingredients, reserving the rest
  for later in dinner.  Serve after broth has boiled briefly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb Teriyaki with Mushrooms
 Categories: Japanese, Lamb
   Servings:  6
 
  1 1/2 lb Lean cooked leg of lamb
    1/4 c  Japanese style soy sauce
    1/4 c  Rice/sherry wine
      2 ts Ground ginger
      1    Minced small garlic clove
     12 oz Small washed whole mushrooms
      2    Quartered and separated
           -onions
      2 tb Salad oil
 
  Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy sauce,
  wine, ginger and garlic in plastic bag set into bowl. Marinate for two
  hours or longer in refrigerator. Reserve marinade; thread meat on skewers,
  alternating with mushrooms and onion leaves. Wipe gently with oil. Broil 4
  inches from heat 3-4 minutes a side, basting occasionally with marinade.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb with Cashew Nut Curry - Korma
 Categories: Indian, Lamb
   Servings:  4
 
    1/4 c  Unsalted Cashews
      3    Dried Hot Red Chilies
      2    Pieces Of Stick Cinnamon
      1    Ginger, 1" Cube Or Fresh
    1/4 ts Cardamom Seeds
      3    Whole Cloves
      2 lg Garlic Cloves Peeled
      2 tb Poppy Seed (White)
      1 tb Coriander Seeds
      1 ts Cumin Seeds
    1/2 ts Saffron Threads
      6 tb Ghee (Or Melted Butter)
      1 c  Chopped Onion
      2 ts Salt
    1/2 c  Unflavored Yogurt
  1 1/2 lb Lamb Cut Into 2" Cubes
      2 tb Finely Chopped Coriander
      1 tb Lemon Juice
    1/4 c  Boiling Water
      1 c  Cold Water
 
  To make the masala, combine the cashews, chilies, ginger and the cold water
  and blend at high speed for 1 minutes.  Add the cinnamon, cardamom, cloves,
  garlic, poppy seeds, coriander seeds and cumin.  Blend again until the
  mixture is completely pulverized.  Set the masala aside.  Place the saffron
  in a small bowl, pour in boiling water and let soak for at least 10
  minutes.  In a heavy skillet heat the ghee over moderate heat until a drop
  of water flicked into it sputters instantly.  Add the onions and, stirring
  constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in
  the salt and the masala, then add the yogurt.  Stirring occasionally, cook
  over moderate heat until the ghee lightly films the surface. Add the lamb,
  turning it about with a spoon to coat the pieces evenly. Squeeze the
  saffron between your fingers, thin stir it and its soaking liquid into the
  skillet.  Reduce the heat to low, cover tightly, and cook for 20 minutes,
  turning the lamb cubes over from time to time. Scatter 1/2 of the fresh
  coriander over the lamb and continue cooking, tightly covered for 10
  minutes more, or until the lamb is tender.  To serve, transfer the entire
  contents of the skillet to a heated platter, and sprinkle the top with
  lemon juice and the remaining fresh coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb with Spinach - Dilli Ka Saag Gosht
 Categories: Indian, Lamb
   Servings:  6
 
      8 tb Vegetable Oil
    1/4 ts Black Peppercorns
      6    Whole Cloves
      2    Bay Leaves
      6    Cardamom Pods
      2 md Onions Finely Chopped
      6    Garlic Cloves Chopped
      1    Inch Cube Of Ginger Chopped
      2 lb Cubed Lamb
      2 ts Ground Cumin
      1 ts Coriander Seeds
    1/4 ts Cayenne Pepper
      2 ts Salt
      5 tb Plain Yogurt Well Beaten
      2 lb Fresh Spinach Chopped
    1/4 ts Garam Masala
 
  Heat the oil in a large pot over a medium-high flame.  When hot, put in the
  peppercorns, cloves, bay leaves, and cardamom pods.  Stir for a second. Now
  put in the onions, garlic and ginger.  Stir and fry until the onions
  develop brown specks.  Now add the meat, ground cumin, ground coriander,
  cayenne pepper, and 1/2 of the salt.  Stir and fry for a minute. Add 1
  tablespoon of the yogurt.  Stir and fry for a minute.  Keep doing this
  until all yogurt has been incorporated.  The meat should also have a
  slightly browned look.  Add the spinach and the remaining salt. Stir to
  mix.  Keep stirring and cooking until the spinach wilts completely. Cover
  tightly and simmer on low heat for about 1 hour or until meat is tender.
  Remove the lid and add the garam masala.  Turn the heat to medium. Stir and
  cook another 5 minutes until most of the water in the spinach disappears
  and you have a thick, green sauce.  Remove the whole spices and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lamb with Yoghurt, Coconut Milk and Almond Masala
 Categories: Indian, Entertain, Lamb
   Servings:  6
 
      1 ts Saffron Threads
      2 c  Unflavored Yogurt
      2 ts Caraway Seeds
      2 ts Salt
    1/4 c  Ghee (Or Melted Butter)
      4    1" Sticks Of Cinnamon
    1/2 ts Cardamom Seeds
      6    Whole Cloves
      2 c  Chopped Onions
      3    Cloves Garlic, Chopped
      2 ts Chopped Fresh Ginger
    1/2 ts Ground Red Chili Pepper
      2 c  Coconut Milk
    3/4 c  Boiling Water
    1/2 c  Cold Water
      2 lb Cubed Lamb
    1/2 c  Unsalted Almonds
 
  Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling
  water and soak for at least 10 minutes.  Pour the saffron and its soaking
  liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt.
  Add the lamb and turn it about with a spoon until all the pieces are evenly
  coated.  Marinate the lamb at room temperature for about 30 minutes.
  Meanwhile, combine the almonds and the rest of the boiling water in a bowl,
  and soak for 10 minutes.  Pour the almonds and their soaking water into a
  blender and blend until you have a smooth paste.  Set aside. In a heavy
  casserole, heat the puree over moderate heat until fairly hot. Add the
  cinnamon, cardamom, and cloves; stir for a minute or so, then add the
  onions, garlic and ginger.  Lifting and turning them constantly, fry for 7
  to 8 minutes until the onions are soft and golden brown.  With a slotted
  spoon, remove the lamb from the marinade, add the meat to the casserole,
  and stir over moderate heat until it browns evenly.  Stir in the marinade
  and the cold water, then add the almond puree and red pepper and cook for
  10 minutes stirring occasionally.  Pour in the coconut milk, bring to a
  boil, and simmer partially covered for 20 minutes, or until the lamb is
  tender.  To serve, discard the cinnamon and cloves, mound the lamb
  attractively on a deep heated platter, and pour the sauce over it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Laotian Beef Lap
 Categories: Laos, Beef
   Servings:  6
 
      1 tb Heaping raw rice
      3 sm Dried red chilies
  2 1/2 c  Water
      1 lb Ground round or ground
           -sirloin
      1 ts Dried lemon grass or:
      1 ts Grated lemon rind
      1 lg Yellow onion, chopped very
           -fine
      3    Fresh green chilies, chopped
           -fine
      1 lg Green pepper, seeded and
           -chopped
    1/4 c  Mint leaves (about 30)
      3 tb Lemon juice
           Nam pla or salt to taste
 
  Roast the rice in a dry frying pan over a medium flame until it is a pale
  gold color. Transfer it to a mortar and pound it to the consistency of corn
  meal. Roast the dry chilies in the same way and pound them in the mortar.
  
  Bring the water to a boil and add the lemon grass and the beef, stirring
  until the meat changes color. Drain the meat and place in a serving dish
  with the rice, dried chilies, onions, fresh chilies, green pepper, and the
  mint leaves (reserving some of the mint for garnish). Sprinkle lemon juice
  all over and mix to blend well. Finally add salt or nam pla to taste and
  garnish with the remaining mint leaves. Serve with plain boiled rice.
  
  From:  PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN671-21366-0 Simon and
  Schuster, New York.  1972 Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lapis Legis
 Categories: Indonesian, Desserts
   Servings: 20
 
      6    Egg Whites
  1 1/2 c  Sugar
     10    Egg Yolks
  1 1/3 c  Butter
  2 1/2 c  Flour
    1/2 ts Vanilla Extract
    1/2 ts Cinnamon Powder
    1/2 ts Nutmeg
    1/2 ts Allspice, Ground
 
  Line a 9" springform pan with parchment, and grease and flour the pan. Beat
  the egg whites with one-third of the sugar and, in a separate bowl, beat
  the egg yolks with another third.  Soften the butter and cut into small
  pieces, them mix this with the remaining sugar and beat until light and
  creamy.  Place the three mixtures into one large bowl, add the flour and
  vanilla extract and blend thoroughly. Transfer two-thirds of the mixture to
  another bowl and to this add the cinnamon, nutmeg, and allspice powder and
  stir to blend well. Pour one-third of the spiced mixture into the pan and
  bake at 350F for about 10 to 12 minutes, until firm, then add half the
  plain mixture and bake until this is also firm.  Repeat the process three
  more times; spiced, plain, and ending with spiced.  Turn out onto a wire
  rack and allow to cool before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lapis Legis (Indonesian Dessert)
 Categories: Indonesian, Desserts
   Servings:  6
 
      6    Egg whites
    1/2 ts Vanilla extract
  1 1/2 c  Sugar
    1/2 ts Cinnamon powder
     10    Egg yolks
    1/2 ts Nutmeg
  1 1/3 c  Butter
    1/2 ts Allspice powder
  2 1/2 c  Flour
 
  Beat  the  egg  whites with one-third of the sugar  and,  in  a separate
  bowl, beat the egg yolks with another  third.  Soften the butter and cut
  into small pieces, them mix this  with  the remaining sugar and beat until
  light and  creamy.  Place  the three mixtures into one large bowl, add the
  flour and  vanilla extract and blend thoroughly.
  
  Transfer two-thirds of the mixture to another bowl and to  this add the
  cinnamon, nutmeg, and allspice powder and stir to blend well.
  
  Pour  one-third of the spiced mixture into a well-greased  cake tin and
  bake in a moderate oven until firm, then add half  the plain mixture and
  bake until this is also  firm.  Repeat  the process three more times;
  spiced,  plain,  and  ending  with spiced. Turn out onto a wire rack and
  allow  to  cool  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Leftover Lo Mein
 Categories: Chinese, Pasta
   Servings:  6
 
      1 lb Thin spaghetti or vermicelli
      1    Onion, cut into julienne
      1    Green pepper, cut into
           -julienne
    3/4 lb Mushrooms, sliced
    1/2    Bun. fresh broccoli, cut
           -into 1" florets
      3    Carrots, peeled and sliced
           -thin on the diagonal
      2    Cloves garlic, minced
      2 tb Peanut oil
      2 c  Leftover ham, cut into
           -julienne
      1 tb Mrs. Dash
      2 tb Soy sauce
      3 c  To 4 c leftover BBQ sauce.
 
  Start spaghetti cooking first, cook according to directions.  In a wok on
  high heat stir fry the vegetables in the peanut oil until crisp tender. Do
  not over cook!  Add ham, drained spaghetti, seasonings, and BBQ sauce. Mix
  gently and heat through.  Serve immediately.
  
  Posted by Michael Hackmann  4/26/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Legumes in Garlic and Onions
 Categories: Indian, Vegetarian
   Servings:  6
 
      2 c  Pigeon peas, soaked, 20 mins
      1 qt Water
    1/2 ts Turmeric
           Salt
    1/4 c  Oil
      1 tb Black mustard seeds
      2 ts Cumin seeds
      1 md Onion, finely chopped
      6    Garlic cloves, chopped
    1/2 ts Dried red chilies
 
  Wash pigeon peas & boil them with the water & turmeric & salt for 20
  minutes.  Heat oil in medium pot, add mustard & cumin seeds & fry until
  mustard seeds start to pop.  Stir in onion & garlic & fry till browned & &
  soft.  Mix in ground chili & stir for 30 seconds.  Remove & pour over peas.
  Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally.
  Serve hot with plain rice.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Beef Oriental
 Categories: Chinese, Beef
   Servings:  5
 
      1 lb Sirloin Butt Steak, cut into
           -bite-sized pieces
      3 tb Vegetable oil
      1 ts Salt
      2 ts Grated lemon peel
    2/3 c  Beef broth
      1 lb Fresh snow peas (Chinese pea
           -pods)
    1/2 c  Sliced fresh mushrooms
    1/4 c  Fresh lemon juice
      1 tb Cornstarch
    1/8 ts Ground ginger
           Hot, cooked rice
 
  Heat oil with salt in wok or heavy skillet over medium-high heat. Stir-fry
  steak pieces until browned.  Sprinkle with lemon peel. Add broth, peas and
  mushrooms.  Stir-fry 1 minute longer. Combine lemon juice with cornstarch.
  
  Add to beef and cook until thickened and bubbly.  Stir in ginger.  Serve
  with hot, cooked rice.  4-5 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
      1 tb Vegetable Oil
      1 ts Cornstarch
      2 ts Soy Sauce
    1/2 ts Sherry
      1 ts Vegetable Oil
      4    Boned Chicken Breasts Halves
           Flattened 1/2" Thick
           Vegetable Oil
    2/3 c  Bean Sprouts
           Cornstarch
    2/3 c  Snow Peas Sliced Thin
    3/4 c  Water
    1/2 c  Water Chestnuts Sliced
      3 tb Sugar
           Tomato Wedges, Lemon
      2 tb Catsup
           Green Onion Slices
      1    Lemon Juiced
           And Crushed Almonds
      1 pn Salt
 
  For marinade:  Combine first 4 ingredients in small bowl.  Rub over
  chicken, allowing excess to drain off.  Coat lightly with cornstarch.
  Refrigerate at least 30 minutes.  For lemon sauce:  Combine first 6
  ingredients in a small sauce pan and bring to boil over medium high heat,
  stirring occasionally.  Add dissolved cornstarch and stir until slightly
  thickened.  Keep warm.  Heat 1/2 in of vegetable oil in large skillet over
  medium high heat.  Fry chicken until golden brown on both sides. Drain,
  then cut into 3/4 inch wide strips.  Set aside and keep warm. Wipe out
  skillet, add small amount of vegetable oil and heat over medium high heat.
  Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
  until crisp-tender.  Transfer to heated platter. Top with chicken and spoon
  lemon sauce over.  Garnish with tomato wedges, lemon slices, green onions
  and almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chicken #2
 Categories: Chinese, Chicken
   Servings:  1
 
MMMMM-----------------------------CHICKEN----------------------------------
      4    Whole chicken breasts
    1/2 c  Cornstarch
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Water
      4    Egg yolks, slightly beaten
      3 c  Vegetable oil
      4    Green onions, sliced

MMMMM---------------------------LEMON SAUCE--------------------------------
  1 1/2 c  Water
    1/2 c  Lemon juice
  3 1/2 tb Packed light brown sugar
      3 tb Cornstarch
      3 tb Honey
      2 ts Instant chicken bouillon
           Granules
      1 ts Grated pared fresh ginger
           Root
 
  FOR CHICKEN:
  
  1. Remove skin from chicken and discard.  Cut breasts in half.  Remove and
  discard bones.  Pound chicken breasts lightly with mallet or rolling pin.
  
  2. Combine cornstarch, salt and pepper in small bowl.  Gradually blend in
  water and egg yolks.
  
  3. Pour oil into wok.  Heat over high heat until oil reaches 375 degrees F.
  Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry
  breasts two or three at a time, in hot oil until golden, about 5 minutes.
  Drain breasts on absorbent paper.  Keep warm while cooking remaining
  chicken.
  
  4. Cut each breast into three or four pieces and arrange on serving plate.
  Sprinkle with onions.
  
  FOR SAUCE:
  
  5. Combine all ingredients in medium saucepan.  Stir until blended.  Cook
  over medium heat, stirring constantly, until sauce boils and thickens,
  about 5 minutes. Pour over chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chicken #3
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts
    1/3 c  Water chestnut powder
    1/3 c  Lemon sauce
      5 c  Vegetable oil
      1 tb Water
    1/2 tb Sugar
           Cornstarch paste
 
  This is one of the most appealing and unique recipes in Chinese cook- ing
  that goes by this name.
  
  Preparation:  Pull chicken skin from breasts, then carefully pull meat from
  breast bone, keeping meat intact.  Thin inner filet will come off
  separately.  Cut meat across the grain into strips about 3/4" wide by 1
  1/2" long.  Put water chestnut powder in bowl large enough to hold chicken,
  & deep enough to keep powder from flying around.  Add chicken pieces a few
  at a time, tossing gently to thoroughly coat each piece; they should be
  entirely white.  Leave them in bowl while you prepare sauce.
  
  Sauce:  In small saucepan, mix prepared lemon sauce (we suggest Mee Chun
  brand from Hong Kong), water & sugar.  Bring to boil; reduce heat & simmer
  for 2 minutes.  Just before serving, thicken with cornstarch paste to
  consistency of a fudge sauce.
  
  Deep-frying:  In deep-fryer or wok, slowly heat oil to deep-frying
  temperature.  (Don't let oil smoke.)  Test with piece of chicken: it should
  reach a medium brown in about 35 seconds.  Fry chicken in batches of 5-6
  pieces at a time; drain.  Place on serving plate, keeping warm until ready
  to serve.  Pour lemon sauce over chicken at last minute.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chicken #4
 Categories: Chinese, Chicken
   Servings:  6
 
      3    Whole skinned/boned chicken
           -breasts
      1 tb Vodka
    1/2 ts Sesame oil
      1    Egg white
    3/4 c  Sugar
      1 tb Cornstarch
    1/2 c  White vinegar
           Grated lemon rind
      1    Whole juiced lemon
    1/4 c  Chicken stock
      1    Cleaned carrot
      1    Trimmed scallion
    1/4 c  Thin cut green pepper
    1/4 c  Drained pineapple
    3/4 c  Water chestnut powder
           Peanut oil for frying
    1/2 ts Lemon extract
 
  Combine the vodka, sesame oil and lightly beaten egg white in a bowl. Add
  the chicken breasts and set aside. Combine the sugar, cornstarch, vinegar,
  lemon rind and lemon juice in a saucepan. Bring to a boil, stirring. Add
  the chicken broth and return to a boil. Cut the carrot into 2-inch lengths.
  Cut the pieces into thin slices. Cut the scallion into thin slices. Add the
  carrot, scallion, green pepper and pineapple chunks to the sauce. Bring to
  a boil and set aside. Heat the oil for deep frying. Dip the chicken pieces
  into the water chestnut powder and shake off any excess. Cook the chicken
  pieces in the oil for about 10 minutes, or until the coating is crisp and
  the chicken is cooked through.
  
  Place each piece of chicken on a flat surface. Using a sharp knife, cut it
  crosswise into 1-2 inch lengths. Arrange the pieces on a platter. Heat the
  sauce, add the lemon extract, and pour it over the chicken. Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Ginger Syllabubs
 Categories: Indonesian, Desserts
   Servings:  4
 
  1 1/4 c  Whipping cream
    1/3 c  Sugar
      1    Finely grated lemon peel
      2 tb Lemon juice
      2    Pieces stem ginger, chopped
      1    Egg white
      2    Kiwifruit, peeled, cut in
           -fourths, then sliced
      4 ts Stem ginger syrup
           Lemon twists
           Stem ginger slices
           Cookies
 
  Whip cream and sugar until cream begins to thicken. Add lemon peel and
  juice and whisk until thick and velvety.
  
  Fold in stem ginger. Whisk egg white stiffly and fold into cream mixture.
  Place kiwifruit in bottom of 4 glasses. Sprinkle with stem ginger syrup.
  Top with cream mixture and chill 2 hours.
  
  Garnish with lemon and stem ginger. Serve with cookies.
  
  VARIATION: Substitute pitted cherries, sliced peaches or nectarines for
  kiwifruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Ginger Beef
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Flank steak
      1 tb Cornstarch
      1 tb Dry sherry
      2 tb Peanut oil
      1 cl Garlic, minced
      1    Lemon Ginger Sauce
           * (recipes follows) *
      1 c  Thin, diagonally sliced,
           Carrots
      1 md Onion, cut into chunks
      1 cn (16 oz) cut green beans
      1 c  Sliced fresh mushrooms

MMMMM------------------------LEMON GINGER SAUCE-----------------------------
      1 tb Fresh lemon juice
      2 tb Honey
      1 tb Dry sherry
      1 tb Slivered ginger root
      1 cl Garlic, minced
      1 ts Cornstarch
 
  Slice meat into thin bite-size pieces, cutting across the grain. Combine
  with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
  minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
  remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
  until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
  for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
  minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger
  Sauce. Bring to a boil; cook,stirring constantly, until thickened and
  translucent. Add meat; heat through. Serve over cooked rice,if
  desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
  well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Grass Pork Chops - Moo Yang Ta-Krai *
 Categories: Thai, Pork
   Servings:  4
 
      2    Cloves Minced Garlic
      4    Pork Chops
    1/2 ts White Pepper
      2 tb Sugar
      2 tb Fish Sauce (Nam Pla)
      2 tb Soy Sauce
      1 tb Oriental Sesame Oil
      1 tb Cognac, Whiskey Or Wine
      2 tb Chopped Lemon Grass
           -Citronella (Ta-krai)
      1 tb Finely Chopped Green Onion
           -Scallion or Spring Onion
      2 tb Coconut Milk
 
  Broiling over charcoal is a common Thai cooking method which gives meat a
  distinctive flavor.  Boneless pieces of pork threaded onto skewers can be
  substituted for the chops in a delicious variation of this recipe.
  ~-------------------------------------------------------------------------
  Mix together the marinade ingredients then thoroughly combine with the pork
  chops.  Allow to sit for 10 minutes.
  
  Broil/grill the meat over charcoal for about 8 minutes on each side, or
  until done.
  
  Serve with sweet and sour sauce or other dip of your choice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Grass Seafood Combination - Pad Po Taek *
 Categories: Thai, Seafood
   Servings:  4
 
      2 tb Oil
      4 oz Shrimp, Shelled & Deveined
      4 oz Scallops
      4 oz Fish Fillets Sliced 1/2"
           - Thick
      4 oz Cleaned Mussels
    1/4 c  Green Curry Paste
    1/4 c  Coconut Milk
    1/4 c  Fish Sauce (Nam Pla)
      1 tb Sugar
    1/8 c  Slivered Bamboo Shoots
      1    Stalk Lemon Grass In 1" Long
           - Pieces
    1/4 c  Sliced Green Bell Pepper
    1/3 c  Sweet Basil Leaves
 
  The flavor of fresh lemon grass balances the flavor of the seafood, serving
  the same purpose as the fresh lemon wedges served with seafood in other
  cuisines.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil.  Add all the seafood and saute for 2
  minutes on high heat.
  
  Add the remaining ingredients and gently combine.  Cover the pan and
  continue cooking for about 3 minutes.
  
  Remove to a serving plate.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemongrass Chicken - Ga Xao Sa Ot
 Categories: Vietnamese, Chicken
   Servings:  4
 
           Stephen Ceideburg
      2 lb Chicken parts
      2    Stalks lemongrass
      2 tb Fish sauce
      1 ts Sugar
    1/2 ts Kosher salt
    1/4 ts Freshly ground pepper
      3    Green onions, cut into
           -1-inch pieces
      1 tb Minced garlic
           Oil, for stir frying
      2    Fresh red chiles, seeded and
           -julienned
      1    Handful fresh basil or mint
           -leaves or a combination
           -(optional)
 
  1. Chop chicken with a cleaver into braising pieces about 1 inch thick.
  Remove tops and tough outer leaves of lemongrass and slice tender hearts as
  thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of
  the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to
  season chicken evenly. Marinate 1/2 to 1 hour.
  
  2. in a wok or skillet heat oil over medium-high heat. Add chile, stir-fry
  a few seconds, and add chicken mixture. Stir-fry until chicken shows no
  trace of pink (about 10 minutes). Add a little water if necessary to
  prevent scorching. When chicken is done sprinkle with remaining fish sauce,
  toss with basil or mint if used, and transfer to serving platter. Serves 4
  with other dishes.
  
  Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook
  over high heat (about 2 or 3 minutes).
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentil Stuffed Peppers
 Categories: Indian, Vegetarian
   Servings:  4
 
    2/3 c  Red lentils
      4 tb Vegetable oil
      4 md Green bell peppers
      1 ts Cumin seeds
      2    Onions, chopped
      2    Green chilies
      1    1 inch piece ginger, grated
      1 tb Ground coriander
  1 1/4 c  Water
           Salt & pepper
      2 tb Chopped cilantro
 
  Rinse lentils & soak for 30 minutes.  Heat half oil in skillet.  Add
  peppers & cook for 3 to 5 minutes till golden brown.  Drain & cool.  Add
  remaining oil to pan.  Cook cumin till they begin to pop.  Add onions &
  chilies & cook for 8 minutes.  Stir in ginger & coriander.  Drain lentils &
  add to the pan with water.  Stir well & cover.  Cook for 15 to 20 minutes
  til lthe liquid has evaporated.
  
  Stir in salt & pepper.  Add cilantro.  Cut tops off peppers & remove seeds.
  Stuff with the lentils & replace the tops.  Stand in a baking dish. Bake at
  350F for 15 minutes.
  
  Linda Fraser, "Curries & Indian Foods"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liang Ban Rou (Twice Cooked Pork)
 Categories: Chinese, Pork
   Servings:  6
 
  2 1/2 lb Fresh bacon or pork belly
      6    Whole scallions
      6 sl Fresh ginger
      1 tb Salt
      6    Scallions
      3 tb Peanut oil
      2 tb Finely chopped garlic
      1 tb Minced peeled fresh ginger
  1 1/2 tb Chili bean sauce
      1 tb Rice wine or dry sherry
      1 tb Light soy sauce
      2 ts Sugar
      1 ts Salt
 
  ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger,
  salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon
  and drain well. Discard liquid. When bacon or pork belly has cooled, cut it
  into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or
  large saute pan until hot. Add oil and pork and stir-fry for 10 minutes.
  Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add
  scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3
  minutes, mixing well. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lichees Sorbet
 Categories: Chinese, Desserts
   Servings:  4
 
      2 lb Fresh lichees fruit
           - peeled and pitted
    3/4 c  Sugar
    1/4 c  Fresh orange juice

MMMMM-------------------------RASPBERRY SAUCE------------------------------
      2 c  Fresh raspberries
    1/4 c  Sugar
 
  IN A BLENDER, puree the lichees fruit. Add the sugar and orange juice and
  freeze according to the ice-cream maker's instructions. Puree the
  raspberries in a blender. Strain into a small bowl through the fine-mesh
  strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make
  a pool of raspberry sauce on a small plate and add the sorbet in the
  center.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light and Lemony Broiled Scallops
 Categories: Chinese, Seafood
   Servings:  6
 
  1 1/2 lb Sea scallops
      3 tb Dry sherry
      3 tb Teriyaki sauce
           Juice and zest of one lemon
      1 ts Cornstarch
      1 tb Water
 
  Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a
  shallow dish. MArinate at least 2 hours or overnight in the refrigerator.
  Remove the scallops from the marinade, remove the marinade, and broil 3
  inches from heat for 3 minutes. Keep warm while you prepare the sauce.
  Dissolve the cornstarch in water. Bring the reserved marinade to a boil and
  add the cornstarch in water. Return to a boil and boil for 1 minute. Pour
  over the scallops and serve over rice or serve as an appetizer with the
  sauce on the side for dipping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lime Chicken
 Categories: Indonesian, Chicken
   Servings:  6
 
      6    Chicken Thighs
      2 tb Oil
      1 md Onion, Chopped
      2    Garlic Cloves, Crushed
    1/4 ts Dried Thai Chile, Crushed
      1 ts Cumin, Ground
      1 ts Coriander, Ground
    1/2 ts Turmeric
      2 tb Soy Sauce
           Lime Wedges
 
  Brown chicken in oil. Add the remaining ingredients in the order listed.
  Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken
  is tender.  Serve with lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lion's Head Pork
 Categories: Chinese, Pork
   Servings: 45
 
      2 c  Pork
      6    Water chestnuts
      2    Onion slices, thick
      2 tb Soy
      3 tb Oil
  1 1/2 lb Celery cabbage, coarsely
           -shredded
 
  Dice pork, chestnuts, and onion coarsely, then place together on a heavy
  cutting board.  Mince until all three ingredients are blended together in a
  lump (10-15 minutes).
  
  Place mixture in a mixing bowl, and add soy, salt, and/or pepper to taste.
  Scramble together and form into four large meatballs.
  
  Heat oil in wok at medium for about a minute.  Add meatballs to wok and
  brown on all sides, about 15 minutes.  Cover wok and reduce heat to
  low-medium and cook meatballs for another 30 minutes.  Check frequently and
  turn.
  
  Remove meatballs and set aside, leaving meat juices (there should be 1/2
  cup or so, if not, add a little water). Add celery cabbage to wok, and stir
  fry for about a minute, cover and cook for another three or so, stirring
  once or twice.  Remove cabbage and place on serving platter, then arrange
  meatballs over cabbage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Liver, Black Beans, and Snow Pea Stir Fry
 Categories: Chinese, Chicken
   Servings:  4
 
      2 tb Peanut oil, divided
      1 lb Chicken livers, trimmed,
           -sliced
      2 tb Fermented black beans,
           -rinsed, drained
      1    Garlic clove, minced
      1 ts Finely chopped fresh ginger
    1/4 lb Snow peas, trimmed
      1 tb Soy sauce
      1 tb Sherry
    1/2 c  Chicken broth
      2    Green onions, finely chopped
 
  Heat 1 tb oil over high heat in large wok; add liver; stir fry 3-5 minutes,
  or until liver is browned but still pink on the inside; remove from wok;
  reserve. Reduce heat to medium; heat remaining oil in wok;add black beans,
  garlic and ginger. Stir fry 1 minutes. Add soy sauce,sherry, broth and
  green onions; bring to a boil. Add liver; stir until sauce coats the liver
  and liver is heated through. Remove from heat and serve immediately.
  
  Origin: Appeal, Quarterly magazine by Overwaitea/Save On Foods.
  
  Shared by Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Cantonese
 Categories: Chinese, Seafood
   Servings:  4
 
      2 lb Lobster tails
      1    Clove garlic, minced
      1 ts Fermented black beans,
           -rinsed and drained
      2 tb Oil
    1/4 lb Ground pork
  1 1/2 c  Hot water
  1 1/2 tb Soy sauce
      1 ts MSG (optional)
      2 tb Cornstarch
      3 tb Dry sherry
      1    Egg
      3 tb Water
           Cilantro sprigs
           Green onion curls
           Hot cooked rice
 
  For the best results in preparing this attractive Chinese dish cook the
  lobster pieces as quickly as possible. The beaten egg added to the sauce
  makes it richer and creamier.
  
  With sharp knife, pry lobster meat from shell and slice into medallions.
  Mince garlic and black beans together. Heat oil in wok or skillet and add
  garlic mixture. Cook and stir a few seconds. Add pork and cook about 10
  minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add
  lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir
  into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook
  over low heat 30 seconds, stirring constantly. Sauce should be creamy but
  not heavy. Spoon sauce into center of platter. Arrange medallions in sauce
  in decorative pattern. Garnish with cilantro and green onion curls. For
  each serving, place a few lobster medallions over rice in bowl. Spoon sauce
  over lobster.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
  1 1/2 lb Pork, coarsely ground
      2 tb Peanut oil
  1 1/2 tb Fermented black beans
      2 tb Coarsely chopped garlic
      1 ts Finely chopped fresh ginger
      2    Scallions, finely chopped
  1 1/2 tb Light soy sauce
      2 tb Chinese rice wine, or:
           - dry sherry
    1/4 ts Sugar
      1 pn Salt
    1/2 c  Chicken broth
      1 tb Cornstarch, dissolved in
      2 tb Chicken broth, (cold)
      1    Egg, beaten with
      2 ts Sesame oil
 
  BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce
  ingredients. Bring them to a boil and add the cornstarch to thicken the
  sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the
  clumps of egg into thin strands with chopsticks as they cook.
  
  Makes 3 Cups
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lobster Scallop Curry
 Categories: Thai, Seafood, Syd's book
   Servings:  4
 
     14 oz Thai Coconut Milk
      1 tb Thai Red Curry Base
      1 lb Frozen Or Fresh Scallops
      1 lb Cooked Lobster Meat
      2 tb Fish Sauce
      2 ts Lemon Juice
      1    Tomato, Diced
      3    Scallions, Diced
      2 c  Mushrooms, Sliced
      1    Yellow Pepper, Diced
      2 ts Thai Garlic Chili Sauce
           Fresh Sweet Basil
 
  In a large saucepan, combine coconut milk with curry base over medium heat
  until oil appears on top.  Add scallops, seasoning sauce, lemon juice and
  simmer for 5 minutes, stirring occasionally.  Add remaining ingredients
  except mushrooms and garlic chili sauce.  Cover and simmer for 5 minutes.
  Add mushrooms and garlic chili sauce to taste.  Cover and simmer 2 minutes.
  Serve hot over rice.  Garnish with sprigs of fresh sweet basil.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables)
 Categories: Thai, Vegetarian
   Servings:  2
 
    1/2 c  Coconut Milk
   3/16 c  Brown bean sauce (dao jiow)
    1/4 lb Mixed vegetables
      1 tb Palm sugar
      1 tb Tamarind liquid
  1 1/2 sm Cucumbers
  1 1/2 sl Green cabbage
      3    Green beans
  1 1/2 lb Shallots
 
  Notes: For the mixed vegetables I use things like water chestnuts, green
  beans, cauliflower etc. The original recipe had pork and shrimp but I
  changed it, and it works fine.
  
  Preparation: Slice the shallots lengthways. Use brown sugar if palm sugar
  isn;t available. Peel and slice the cucumbers diagonally into thick ovals
  trim the green beans cut the cabbage into two inch wedges.
  
  1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle
     simmer over a low heat. Cook, stirring gently,until the coconut
     milk is fragent and it's oil glistens on the surface (about 6-8 mins)
  
  2. While it simmers, combine the bean sauce and half of the shallots in
     a mortar. Using a pestle, mash the mixture to a chunky paste.
  
  3. When the coconut milk is ready add the shallot paste and stir well.
     Add all the vegetables except the cucumbers, cabbage,green beans and
     the remaining shallots. Cook for five minutes
  
  4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1
     to 2 minutes. Add the tamarind and taste the sauce, which should be a
     balance of salty, sour and sweet.
  
  5. Transfer the sauce to a small bowl and place it on a plate, garnished
     with the cucumbers, cabbage wedges and green beans. Serve warm or at
     room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Long Jing Chao Xia
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Medium raw shrimp
      2 ts Salt
      1 tb Long Jing (Dragon Well) tea
           -or any Chinese green tea
      1 c  Boiling water
  1 1/2 tb Peanut oil
      1 tb Rice wine or dry sherry
 
  IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and
  tail. Devein them by making a surface cut down the back of the shrimp and
  removing the black, green or yellow matter. Rinse them well under cold
  running water and pat them thoroughly dry with paper towels. Rub the shrimp
  evenly with salt and set aside. Put the tea leaves in a heat-proof
  measuring cup and pour in the hot water. Let the tea steep for 15 minutes.
  Heat a wok or large saute pan until it is hot and add the oil. Then add the
  shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half
  of the leaves and cook for another minute. Remove the shrimp with a slotted
  spoon to a serving platter and reduce any liquid in the wok by half. Pour
  this over the shrimp and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Long Life Noodles with Egg
 Categories: Chinese, Pasta
   Servings:  4
 
      1 lb "Long Life" egg noodles
      8 qt Salted water
    1/2 lb Spinach
      4    Eggs
      1 c  Chicken broth
      1 tb Dark soy sauce
      1 ts Sesame oil
    1/4 ts Salt
      1 ts Cornstarch paste
      2    Green onions, minced
    1/4 c  Boiled ham, slivered
 
  This dish is a traditional birthday snack in China.
  
  Preparation:  Wash & trim spinach.  Wash, then boil noodles; drain; divide
  among soup bowls. In same water, blanch spinach; drain; press dry; chop
  coarsely; put on noodles.
  
  Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste
  to thicken slightly.
  
  Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
  ladle one at a time; poach for 2 minutes.  Place egg on spinach.
  
  Finishing:  Pour hot soup over egg.  Garnish with minced onion & ham.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Looo (Basic Sauce)
 Categories: Chinese, Condiment
   Servings:  1
 
      1 c  Dark soy sauce
      1 c  Thin soy sauce
      1 c  Sugar
      2 c  Water
      3    Dried chili peppers 2 sl
           - ginger root
      2 tb Five whole flowerets, star
           - anise
    1/2 c  Peanut oil
      2    Cloves garlic, split
 
  Add all ingredients to saucepan and boil 15 minutes.  Refrigerate sauce.
  
  Simmer foods in this sauce, as the foods absorb the salty taste, you may
  need to add more soy sauce to compensate.
  
  Do not use fish in this sauce if you want to keep it long.
  
  Basic Sauce is used over and over again to slow-simmer a number of foods.
  It imparts its own flavor to what is cooked, and grows more savory with the
  cooking of different foods.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lovers Prawns
 Categories: Chinese, Seafood, Appetizers
   Servings:  4
 
    3/4 lb Medium Shrimp, peeled and
           -deveined
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt
      1 pn White Pepper
      3 tb Ketchup
      2 ts Rice vinegar OR lemon juice
    1/2    To 1 t Oriental chili paste
           -or sauce
      1 c  Broccoli flowerets
      1 tb Salad oil
      1 ts Minced or pressed garlic
      1 tb Shao Hsing wine or dry
           -sherry
      1 pn White pepper
 
  Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame
  oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover
  and marinate in refrigerator for 30 minutes.
  
  In a small bowl, mix together ketchup, rice vinegar and chili paste. Set
  aside.
  
  In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli
  and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse
  under cold water until cool then drain again. Arrange broccoli in center of
  serving platter; set aside.
  
  Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add
  oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until
  shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set
  aside. To remaining shrimp in wok, add wine and a pinch of white pepper.
  Stir shrimp to coat completely then place shrimp on one side of platter.
  
  Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and
  heat through, about 1 minute. Spoon shrimp and sauce onto other side of
  serving platter. Makes 4 appetizer servings.
  
  Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated
  Fat,  1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat,
  129 mg Cholesterol, 406 mg Sodium.
  
  Variation: Scallops
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Cal Chicken Curry
 Categories: Thai, Chicken
   Servings:  4
 
MMMMM-----------------------LOW FAT COCONUT MILK----------------------------
     18 oz Non Fat Plain Yogurt
      8 oz Non Fat Milk
      2    Packets Equal Sweetener
      2 ts Imitation Coconut Extract

MMMMM------------------------------CURRY-----------------------------------
      3 c  Low Fat Coconut Milk
      1 tb Thai Red Curry Base
      1 lb Cubed Chicken
      2 tb Fish Sauce
      2 ts Lemon Juice
      1    Tomato, Diced
      3    Scallions, Diced
      2 c  Mushrooms, Sliced
      1    Yellow Pepper, Diced
      2 ts Thai Garlic Chili Sauce
           Fresh Sweet Basil
 
  This recipe is the same as my recipe for Chicken Curry except that since
  the coconut milk is so high in fat I decided to try to come up with a
  substitute.  This is the resulting formulation.  It turns out to be a very
  good substitute and the only thing I found needed to be changed is that
  this recipe required quite a bit of stirring at the beginning to keep the
  yogurt from coming out of suspension when the cold or room temperature
  chicken is added.  Combine the yogurt and milk in a blender bowl and
  process until well mixed.  Add the Equal sweetener and pulse blender to
  mix.  Add the artificial coconut extract to the mixture and adjust to taste
  if necessary.  In a large saucepan, combine coconut milk with curry base
  over medium heat until oil appears on top.  Add chicken, seasoning sauce,
  lemon juice and simmer for 5 minutes, stirring occasionally.  Add remaining
  ingredients except mushrooms and garlic chili sauce.  Cover and simmer for
  5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer
  2 minutes. Serve hot over rice.  Garnish with sprigs of fresh sweet basil.
  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Cal Curried Rice
 Categories: Thai, Rice, Syd's book
   Servings:  4
 
MMMMM-----------------------LOW FAT COCONUT MILK----------------------------
     18 oz Non Fat Plain Yogurt
      8 oz Non Fat Milk
      2    Packets Equal Sweetener
      2 ts Imitation Coconut Extract

MMMMM------------------------------CURRY-----------------------------------
      3 c  Low Fat Coconut Milk
      1 tb Thai Yellow Curry Base
    1/2 lb Mushrooms, Sliced
      3 c  Minute Rice
 
  Prepare the imitation coconut milk, or use the real stuff.  Place the
  coconut milk, mushrooms and the curry base in a sauce pan and warm to just
  before boiling. Add the Minute Rice and allow to stand for 10 minutes. This
  is a low fat version that makes a nice side dish. From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Calorie Chinese Cabbage: Nixon
 Categories: Chinese, Vegetables
   Servings:  6
 
      4 sl Bacon
      1 c  Finely shredded onions
      2    Cloves garlic, finely minced
      1    To 2 heads Chinese cabbage,
           -shredded (about 8 cups)
      1 ts Salt
    1/8 ts Freshly ground white pepper
      1 sm Red bell pepper, seeded and
           -cut in
           Thin strips
      1 tb Soy sauce
      1 tb Chopped fresh chives
 
  1.  Cut bacon slices crosswise into thin strips; in a large saute pan,
  brown the strips over medium heat.
  
  2.  Add onions and garlic; saute for 2 minutes, or until onion is
  transparent.
  
  3.  Add cabbage, salt, pepper, and red pepper strips.  Saute, stirring with
  a spatula, until steaming hot but still crisp, about 5 minutes. Stir in soy
  sauce.
  
  4.  Transfer to a deep serving platter, sprinkle with chives, and serve at
  once, with steamed rice and broiled chicken or fish for a low-fat,
  low-calorie meal.
  
  From:  THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
  Haller with Virginia Aronson, Random House, New York. 1987. ISBN
  0-394-55657-7.
  
  Shared by: Karin Brewer, Cooking Echo, 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lucknawi Dal
 Categories: Indian, Vegetarian
   Servings:  6
 
      2 c  Pink lentils
  1 1/2 qt Water
           Salt
      1 ts Turmeric
      1 ts Tamarind paste
    1/4 c  Oil
      1 ts Cumin seeds
      1 lg Onion, chopped
      6    Garlic cloves, crushed
      1    1" piece ginger, chopped
    1/2 ts Dried red chilies
 
  Wash lentils & boil in water with salt, turmeric & tamarind over medium
  heat for 20 minutes.  Heat oil in a small pot.  Add cumin seeds & fry for a
  minute.  Stir in onion, garlic & ginger & fry till onion is browned & soft.
  Add chili & stir fro 30 seconds.  Remove & pour over lentils, mix
  thoroughly & return to a boil.  Serve with rice.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lumpia with Sweet Potatoes
 Categories: Filipino, Pork, Appetizers
   Servings:  6
 
      1 c  Pork, finely cubed
      6 tb Lard
      3    Cloves garlic, minced
      1 md Onion sliced
    1/2 c  Diced bean curd
      1 c  Raw shelled deveined shrimp
      1 c  String beans, cut into 1"
           -pieces
      1 c  Cabbage, cut into 1" squares
      1 c  Cubed sweet potatoes
           Salt to taste
      1    Stalk celery, finely chopped
     20    Lumpia wrappers (recipe
           -below)
           Lumpia  sauce (recipe below)

MMMMM-------------------------LUMPIA WRAPPERS------------------------------
      3 c  Flour
      1 tb Salt
      5 c  Water
           Pork fat

MMMMM---------------------------LUMPIA SAUCE--------------------------------
      6 tb Cornstarch
      1 c  Water
    1/2 c  Soy sauce
    1/2 c  Brown sugar
 
  Boil the pork in a pot until tender and the fat comes out.  Remove the pork
  from the pot and drain.  Put the lard in a large skillet and saute the
  pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage,
  sweet potatoes and a little water. Season with the salt and cook over
  medium heat until tender. Set aside on a platter to cool, add the celery on
  top.
  
  LUMPIA WRAPPERS
  
  Sift the flour into a bowl. In another bowl, mix the salt with the water.
  Add 1 cup of salted water to the flour to make a stiff dough. Beat the
  dough hard against the sides of the mixing bowl to soften and make it
  elastic. Add more of the water to soften the dough. Continue beating and
  adding water until the mixture becomes very elastic and has a consistency
  of heavy cream. Use only enough water to achieve this consistency. Heat a
  frying pan greased with pork fat and pour in about 2 tablespoons of the
  thin batter, tilting the pan to spread the batter as thin as possible. Turn
  the wrapper when it can be freed from the frying pan And fry quickly on the
  other side. Remove from pan. Do the same with the rest of the batter.
  
  To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into
  a tight roll. Serve with lumpia sauce.
  
  LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove
  from heat and let cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lung Fung Shrimps
 Categories: Chinese, Seafood, Appetizers
   Servings:  2
 
     12    Jumbo Shrimp
      4    Dried Chinese Mushrooms
      6    Straw Mushrooms
      4 lg White Mushrooms
      1    Green Onion
      2    Ginger Root Slices
      4 c  Vegetable Oil
      1 c  Chicken Stock
      1 ts Chinese Cooking Wine
    1/4 ts Salt
    1/2 ts Sugar
      1 ts Soy Sauce
      2 tb Oyster Sauce
      1 tb Corn Starch
      2 tb Water
      3 dr Sesame Oil
           White Pepper
 
  Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat
  dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes.
  Drain and pat dry. Remove and discard stems. Cut caps into triangular
  pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4
  slices. Set aside. Cut green onion in 2, separating the white bulb from the
  green stems. Cut green stems into 1 inch pieces and set aside for garnish.
  Cut two 1/8 inch slices of ginger root and set aside with white bulb of
  green onion. In a deep saucepan, heat the oil until it browns a cube of
  bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink
  and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind
  at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a
  wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add
  slices of ginger root and white bulb of green onion. Discard any ginger
  root or onion that turns brown. Add chicken stock, cooking wine, salt,
  sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a
  boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and
  mushrooms are well-coated with the sauce. Mix corn starch with water. Add
  to the shrimp mixture and cook for 1 minute. Add sesame oil and white
  pepper to taste. Spoon onto warm serving platter and sprinkle with green
  onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter
  Yuen. The recipe was developed by Susan Yuen, the kitchen director. From
  The Gazette, 91/02/13.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ma Po
 Categories: Chinese, Vegetarian
   Servings:  6
 
    1/2 c  Vegetable broth
    1/3 c  Hoisin sauce
      1 tb Rice wine/dry sherry
    1/3 c  Ketchup
    1/2 ts Hot sauce
      1 tb Sesame oil
      1 tb Vegetable oil
      3    Garlic cloves, minced
      1 lb Firm tofu, cut to 1/2" cubes
      2 c  Mung bean sprouts
      1 tb Cornstarch mixed with 2
           -- tablespoons water
      2    Green onions, slivered
 
  In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup
  & hot sauce.  Set aside.
  
  Place a wok over high heat, when hot, add vegetable oil.  Add garlic & stir
  for 5 seconds.  Add tofu & stir fry for 2 minutes.  Stir in reserved sauce
  & cook 1 minute.  Add bean sprouts & cook another minute.  Add dissolved
  cornstarch & stir till sauce thickens.
  
  Serve over noodles tossed in sesame oil or over steamed rice..  Garnish
  with onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ma-Po Dou-Fu
 Categories: Chinese, Pork
   Servings:  6
 
      3 c  To 4 c cubed bean curd,
           -about 1 1/2 japanese style,
           -ot 3-4 smaller
           Chinese cakes
    1/3 lb To 1/2 lb fatty pork
      3 ts To 5 ts finely chopped
           -fresh ginger
    1/4 c  Coarsely chopped green onion
      1 tb To 2 tb hot bean sauce
      1 c  Pork of chicken stock or
           -water (best with stock)

MMMMM----------------------------SEASONINGS---------------------------------
      2 tb To 3 tb cornstarch mixed 4-6
           -tb water
      1 ts To 2 ts salt, depending on
           -the saltiness of the
           -hot bean sauce
      1 tb Rice wine or dry sherry
      1 tb Soy sauce
    1/2 ts Ground szechwan pepper
      4 tb To 5 tb cooking oil

MMMMM-----------------------------OPTIONAL----------------------------------
      2 tb Finely chopped garlic (never
           -cook without it.. (g))
      1 ts Fermented black beans (works
           -well)
      2    To 3 dried or fresh
           -mushrooms (so-so in it)
      6    To 8 pieces wood ear (I
           -think these taste like
           -rubber)
      1 tb Sesame oil (include)
 
  (this dish should be VERY hot)
  
  TO PREPARE: 1. Cut the bean curd into small cubes. If desired, palce the
  bean curd in boiling water in a wok or pot and boil until the bean curd
  starts to float. This procedure firms the bean curd slightly and is
  especially advisable if you are using soft japanese style bean curd. 2.
  Chop the pork into small pieces, about 1/4 inch by 1/4 inch, or slightly
  smaller. Chop the green onion coarsly. Chop the ginger as finely as
  possible. 3. Mix the SEASONINGs in a cup, first dissolving the cornstarch
  in water and then adding the other ingredients.
  
  TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or large frying pan until
  very hot. (This recipe actually calls for rendered pork fat, but I
  invariably use vegetable oil and fatty pork instead.) Add the pork pieces
  and cook briefly. Then add the hot bean sauce, stir and add the chopped
  ginger. Stir until the meat and ginger have absorbed the red color from the
  hot bean sauce. Add 1 cup of stock or water. Then carefully add the bean
  curd cubes and stir gently. 2. Allow the liquid in the wok to cook down
  somewhat, keeping it over medium flame. Stir occasionally, being careful
  not to break the bean curd cubes. Just before the liquid has cooked away,
  stir the seasonings and add the green onion. Stir, check for salt. The
  consistency should now be very thick, almost custard like. If necessary add
  a tbsp or so more cornstarch first mixing it with a few tbsps of water to
  make a thin paste. Sprinkle ground Szechwan pepper over the bean curd.
  Serve hot. Should be eaten on top of rice.
  
  From The Good Food of Szechwan: Down to Earth Chinese cooking. Robert A.
  Delfs. Kodansha International Ltd.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ma-Po Tofu
 Categories: Chinese, Pork
   Servings:  6
 
      8    Cubes medium hard Tofu
           -(2"X2")
      4 oz Ground pork
      1 ts Chopped garlic
      1 tb Chopped green onion
      1 tb Hot bean paste (use ground
           -red pepper paste if you
           -can't
           Find this)
      1 ts Brown peppercorn powder
      2 tb Soy sauce
      1 ts Salt
      2 ts Cornstarch
      2 ts Water
      1 c  Soup stock
      1 ts Sesame oil
      3 c  Oil
 
  Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove
  Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well,
  add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3
  minutes. Mix cornstarch and water to make a paste, then add to mixture to
  thicken. Toss in chopped green onion and sesame oil. Put on a plate and
  sprinkle with brown peppercorn and serve with rice.
  
  Recipe is from: The PEI-MEI Cookbook VOL. 11
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mabo Dhofu
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 tb Vegetable oil
  1 1/2 ts Sesame oil
      1    Garlic clove, crushed
    1/4 c  Minced leeks*
    1/2 ts Minced red peppers
      4 md Mushrooms, sliced
    1/2 c  Water
  1 1/2 ts Sake (optional)#
  2 1/2 ts Soy sauce
    1/2 ts Salt
      1 ds 7-spice red pepper+
  1 1/2 ts Tomato ketchup
      1 pk Extra firm silken tofu
      2 ts Cornstarch
      2 tb Water
      1 tb Minced scallions
 
  Heat a wok & coat with the oils.  Add garlic, leeks & red peppers.  Stir
  fry over high heat for 15 seconds.  Reduce heat to medium, add mushrooms &
  saute for 1 minute.  Add water, sake, soy sauce, salt, 7-spice pepper &
  ketchup.  Bring to a boil & cook for 30 seconds.  Add tofu & return to a
  boil.  Dissolve cornstarch in water & stir into the wok.  Simmer until
  thick.  Garnish with scallions.
  
  * Or use minced scallions or onions
  
  # I substituted a sherry
  
  + I used 1/4 ts of crushed chilies
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Madras (Hot) Curry Mixture
 Categories: Indian, Condiment
   Servings:  1
 
      1    Ground chilies (not chili
           - powder)
  8 1/2    Ground coriander seeds
    1/8    Ground ginger
      1    Ground black mustard seeds
      1    Ground fenugreed seeds
      1    Ground black pepper
  1 2/3    Ground tumeric
      4    Curry leaves
 
  Mix together all ground dry spices; then proceed according to recipe
  instructions; adding the curry leaves directly to the cooking pot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Madras Curry Powder
 Categories: Indian, Condiment
   Servings: 12
 
      5 tb Dried ground red New Mexican
           -chile
      2 ts Cayenne pepper
      4 tb Ground coriander seeds
      4 tb Ground cumin seeds
    1/2 ts Ground ginger
      1 ts Ground fenugreek seeds
      1 ts Freshly ground black pepper
      1 tb Cardamom
      1 ts Ground cloves
 
  Mix all the ingredients together and grind in a blender until fine.  Store
  in a jar with tight-fitting lid.
  
  Makes 1/2 cup.
  
  The Whole Chile Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Madras Meat Curry
 Categories: Indian, Beef
   Servings:  4
 
  1 1/2 lb Beef round steak
      2 tb Vegetable oil
      1 lg Onion, finely sliced
      4    Whole cloves
      4    Green cardamom pods, bruised
      3    Green chiles, seeded, finely
           -chopped
      2    Dry red chiles, seeded,
           -crushed
      1    Inch piece fresh gingerroot,
           -grated
      2    Garlic cloves, crushed
      2 ts Ground coriander
      2 ts Ground turmeric
    1/4 c  Water
    1/4 c  Tamarind nectar, see note
           -below
           Salt to taste
           Lettuce leaves to garnish
 
  Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and
  cook until browned all over. Remove with a slotted spoon and set aside. Add
  onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until
  onion is soft and golden brown. Stir in chiles, gingerroot, garlice,
  corinder and turmeric; cook 2 minutes. Return beef to pan, add water and
  cover. Simmer 1 hour.
  
  Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until
  beef is tender. Serve, garnished with lettuce leaves. Serves 4.
  
  Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one
  cup boiling water about 20 minutes, then squeeze in cheesecloth to extract
  liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar
  is also available commercially.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Malay Barbecued Game Hens with Sweet Spicy Lime Sauce
 Categories: Malaysia, Poultry
   Servings:  3
 
           Stephen Ceideburg
      6    Cornish game hens
     10    Kaffir lime leaves, or fresh
           -lime leaves
      6    Candlenuts, soaked in water
           -for 10 minutes, or
           -substitute skinless almonds
      5    Stalks fresh lemon grass,
           -trimmed, sliced
     10 lg Shallots, peeled and halved,
           -or 2 onions
     10    Garlic cloves, peeled,
           -halved
      8    Red jalapeno chiles,
           -stemmed,seeded
      1 ts Turmeric
 13 1/2 oz Coconut milk
      3 tb Sugar
      1 tb Salt
    1/3 c  Vegetable oil
      1    Lime, cut into wedges
 
  Traditionally, chicken is used for this dish, but Chris Yeo, chef-owner of
  the Straits Cafe, and I experimented with Cornish game hens and came up
  with this winning combination.
  
  Cut hens in half, lengthwise. Pierce birds all over with a fork; set aside
  in a large deep bowl.
  
  The rempah: Fold the lime leaves in half, then tear off the central vein.
  Cut the leaves into very fine shreds; set aside.
  
  Combine the candlenuts, lemon grass, shallots, garlic, chiles and turmeric
  in a blender or food processor; process into a smooth paste. If needed, add
  a tablespoon or so of water to facilitate the blending.
  
  Pour the spice paste into a large bowl. Before opening, shake the can of
  coconut milk well. Then stir the coconut milk into the spice paste along
  with the sugar, salt and lime leaf shreds; mix thoroughly. (Makes about 3
  1/2 cups).
  
  Pour 1 1/2 cups of the rempah over the birds; marinate at least 30 minutes.
  Reserve remaining marinade. Preheat oven to 450 degrees F.
  
  Remove hens from marinade and scrape off excess marinade.
  
  Place hens skin-side up on a baking sheet and roast for 15 minutes. Turn
  off the heat and let birds remain in oven for 5 minutes longer. Remove from
  the oven.
  
  Meanwhile, set a wok over medium heat. Add the oil and the reserved rempah.
  Gently fry the paste, stirring frequently, until it emulsifies with the
  oil. Continue frying until fragrant and the mixture takes on a rich orange
  color and a porridge-like consistency, about 8 minutes.
  
  The rempah is ready when the oil seeps from mixture and has an orange hue.
  (Spoon off and discard excess oil.) Keep sauce warm. Grill birds over
  glowing red coals until golden brown, about 3 minutes per side. Pour the
  sauce over the hens and serve with a squeeze of fresh lime.
  
  PER SERVING: 795 calories, 84 g protein, 14 g carbohydrate, 44 g fat (16 g
  saturated), 253 mg cholesterol, 965 mg sodium, 1 g fiber.
  
  Tips--Joyce says that the 1/3 cup vegetable oil is *necessary* to get the
  right result so don't skimp. To make the rempah, add the hardest
  ingredients to the food processor or blender first and then the rest in
  order of softness. A smooth paste is what you should end up with. She also
  mentions that just prior to frying the rempah, you can fry up some fresh
  chili paste to give the dish some zing. I'd us sambal oelek for this or the
  Vietnamese tuong ot toi. No candlenuts? Use macadamias instead.
  
  Joyce Jue writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Malayan Lobster Curry
 Categories: Malaysia, Seafood
   Servings:  4
 
      1 md Cucumber
      1 lb Lobster Meat
    1/2 c  Ghee Or Butter
      5 md Onions, Chopped
      2 md Garlic Cloves, Crushed
      2 ts Ginger Powder
      1 pn Cayenne Pepper
      2 ts Salt
      3 tb Curry Powder
      2 lg Tomatoes, Chopped
      3 tb Unbleached All-Purpose Flour
      3 c  Coconut Milk
      1 tb Lemon Juice
      2 ts Plum Jam
 
  Peel and cube the cucumber; cube the lobster meat.  Heat the butter and
  saute the onions and garlic for 10 minutes.  Add the ginger, cayenne, salt,
  curry powder and tomatoes.  Cover and cook over low heat for 10 minutes,
  stirring frequently.  Stir in the flour and add the coconut milk slowly.
  
  Continue to stir until boiling, then simmer 2 minutes.  Add the cucumber
  and lobster meat and continue cooking, over low heat, for 15 minutes.
  
  Combine the lemon juice and jam then add to the lobster mixture, blending
  well.  Serve hot with boiled rice.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mama Lan's Vietnamese Stir-Fried Crabs
 Categories: Vietnamese, Seafood
   Servings:  4
 
     12 lg Male blue crabs *
      2 c  Seasoned all-purpose flour
           Vegetable oil for frying
      6 tb Butter
      6 tb Olive oil
      3    Stalks lemongrass **
      4 tb Minced garlic
      3 tb Hot pepper flakes
      3 tb Kosher salt
      3 tb Sugar
      3    Inch piece fresh ginger ***
      1 bn Green onions, chopped
      5    Fresh serrano chiles, thinly
           -sliced
 
  * Crabs should be cleaned, halved and top shells reserved. ** Discard tops
  and chop bulbs fine. *** Ginger should be peeled and julienned
  ~-------------------------------------------------------------------------
  Instructions: Dredge the crabs in the seasoned flour. In a large skillet
  heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly
  high heat, turning, until crispy on both sides. Remove to paper towels to
  drain. Discard the cooking oil. Return the pan to medium heat and add the
  butter and olive oil. when the butter melts, add the lemongrass, garlic and
  pepper flakes and saute for about 30 seconds. Add the crab halves and
  sprinkle with the salt and sugar. Stir well. Add the ginger, green onions
  and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab
  tops, hollow side up, on a platter. Tuck the crab pieces in the shells.
  Pour all of the pan juices over the stuffed shells. Serve at once, with
  steamed jasmine rice and plenty of napkins for messy hands.
  
  From the San Francisco Chronicle, 9/2/92.
  
  To convert to Dungeness, three to four blues equal a pound and a half of
  Dungeness crabs.
  
  From "The Chesapeake Bay Crab Cookbook", by John Sheilds
  (Aris/Addison-Wesley, 1992).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandalay Nangyi (Rice Noodle Salad with Curried Game Hen)
 Categories: Burma, Salads, Poultry
   Servings:  4
 
  1 1/2 lb Cornish game hen, cut into
           - 4 pieces, include giblets
      1 ts Fish sauce
    1/4 ts Salt
      2 tb Corn or peanut oil
    1/2 ts Fine-chopped fresh ginger
    1/2 ts Fine-chopped garlic
    1/8 ts Ground turmeric
    1/4 ts Paprika
      1 sm Onion, chopped
    1/4 c  Chopped fresh or canned
           Tomato
      1 c  Water
    1/2 lb Thick rice noodles (rice
           -sticks)

MMMMM----------------------------GARNISHES---------------------------------
      2 tb Toasted chick-pea flour
           -(besan) (recipe separately)
      1 sm Onion, sliced thin
      1    Scallion, cut into
           -1/4-inch-wide slices
    1/4 c  Coarse-chopped fresh
           -coriander
           Fish sauce (nam pya ye)
      1 tb Lightly-toasted dried hot
           -red chili flakes
           Wedges of fresh lime
 
  1.  Marinate hen with fish sauce and salt for 15 minutes.
  
  2.  Heat the oil in a pan and brown the ginger, garlic, turmeric, and
  paprika over moderate heat for 2 minutes.
  
  3.  Add the onion and game hen and brown well for about 10 minutes.  Add
  the tomato and stir fry for 2 minutes more.  Lastly add the water, cover
  the pan, and cook for 30 minutes, or until the hen is tender.
  
  4.  Cool the curry.  Remove all the meat from the bones, cut into cubes,
  and mix with the remaining curry sauce.  Slice the giblets.
  
  5.  In a large dish, cover the noodles with boiling water and let stand for
  15 minutes.  Drain well and set aside.
  
  6.  Each person helps himself, putting the food on his plate in the
  following order:  first a generous helping of rice noodles and a heaping
  tablespoon of the hen and sauce.  Then sprinkle over that 1 or 2 teaspoons
  of 'besan', several slices of onion, scallion, coriander, 2 or 3 teaspoons
  fish sauce, and a pinch of the hot chili flakes.  Each diner mixes his own
  salad on his plate and squeezes lime juice over all.
  
  Eat at room temperature and help yourself to seconds, mixed to taste.
  
  Variation:
  
  The curried hen can also be served on its own with plain rice.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chicken and Broccoli
 Categories: Chinese, Chicken, Microwave
   Servings:  3
 
      1 lb Boneless chicken breasts,
           -skinned
           Salt and pepper
     10 oz Frozen broccoli spears
      1 tb Cornstarch
    3/4 c  Orange juice
    3/4 ts Marjoram leaves
    1/2 ts Ground ginger
     11 oz Mandarin oranges, drained
           Hot cooked rice
 
  Cut chicken breasts, diagonally, into 1/2" slices.  Arrange in a circular
  pattern in a 9" round baking dish; sprinkle with salt and pepper.  Cut
  frozen broccoli into 2" lengths; arrange over chicken.  Cover with plastic
  wrap and microwave on high 6 minutes. Move chicken and broccoli and
  microwave on high 3 to 5 minutes or until chicken is no longer pink. Drain
  1/4 cup liquid from cooked chicken and broccoli into a 4 cup glass measure;
  set chicken and broccoli aside. Combine cornstarch, orange juice, marjoram
  and ginger. Add to reserved liquid.  Stirring midway through cooking,
  microwave on high 3 minutes or until mixture thickens.  Add oranges and
  microwave on high 1 minute.  Arrange chicken, broccoli and rice on a
  serving platter; spoon sauce over top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chicken #1
 Categories: Chinese, Chicken
   Servings:  2
 
      2    Whole chicken breasts, boned
           -and skinned
      3 tb Butter
  1 1/2 c  Sliced mushrooms
      2 ts All-purpose flour
    2/3 c  Water
    1/4 c  Frozen orange juice
           -concentrate, thawed
      2 pk Instant chicken broth and
           -seasoning mix
     11 oz Can Mandarin orange sections
    1/2 c  Thinly sliced green onions
           Cooked rice
 
  In large skillet, brown chicken in butter and set aside.  In same skillet,
  cook mushrooms over high heat until liquid evaporates, about 1-2 minutes.
  Remove from heat.  Sprinkle mushrooms with flour and stir fry quickly to
  combine.  Gradually stir in water. Add orange juice and dry seasoning mix.
  Heat to boiling, stirring constantly. Reduce heat, add chicken and simmer
  about 3 minutes. Add orange sections and sprinkle with green onions. Serve
  over bed of rice.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chow Mein
 Categories: Chinese, Pork
   Servings:  3
 
      2 pk Quick-cooking Oriental
           -noodles (3 Ounces)
           (with or without flavor
           -packets)
      2 tb Soy sauce
      4 ts Catsup
      1 tb Worcestershire sauce
      1 ts Sugar
    1/2 ts Oriental sesame oil
           Nonstick spray coating
      4    Cloves garlic, minced
    1/4 ts Crushed red pepper
    1/2 lb Lean boneless pork (pork
           -loin or sirloin), cut
           Into thin strips
      3 c  Thinly sliced cabbage
      8 oz Sliced bamboo shoots (1
           -can), drained and rinsed
    1/2 c  Coarsely shredded carrot
      2    Green onions, cut into
           -2-inch pieces
 
  Cook noodles in 4 cups boiling water for 3 minutes or just until tender,
  omitting flavor packets, if present.  Drain and rinse noodles; set aside.
  For Sauce:  In a small bowl combine soy sauce, catsup, Worcestershire
  sauce, sugar, and sesame oil; set aside. Spray a wok or large skillet with
  nonstick spray coating; heat. Add garlic and red pepper to hot wok or
  skillet; cook over medium heat for 10 seconds. Add pork; stir-fry 1 minute.
  Add cabbage, bamboo shoots, carrot, and onions. Stir-fry 2 to 3 minutes
  more or until onions are crisp-tender and pork is no longer pink. Add
  noodles and sauce; heat through, about 1 minute, stirring gently to coat.
  
  BETTER HOMES AND GARDENS, March 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chicken Wings
 Categories: Chinese, Chicken
   Servings:  6
 
     20    Chicken wings
    1/8 ts Garlic salt
  1 1/2 c  Cornstarch
      3    Eggs
      6 tb Water
           Cooking oil
      1 c  Sugar
    3/4 c  Vinegar
    1/4 c  Water
    1/8 c  Soy sauce
    1/2 c  Catsup
    1/2 c  Slivered almonds, walnuts
 
  Cut wings at first joint and discard the tips. Wash and dry on paper towel
  and sprinkle lightly with garlic salt.
  
  Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings
  in batter and deep fry in oil. LEt sit while making sauce.
  
  Sweet and sour sauce: select a pan in which all wings can be coated evenly,
  such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce,
  catsup and bring to a boil, stirring occasionally. As sauce begins to
  thicken, add wings and cook on medium heat. Turn wings carefully to coat
  thoroughly with sauce.
  
  Garnish with nuts, if desired. Grated sesame adds a good flavor.
  
  When scaling down for 15 wings, make the full sauce recipe and only scale
  the batter part.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chicken Crepes
 Categories: Chinese, Chicken
   Servings:  6
 
    3/4 c  All purpose flour
    1/8 ts Salt
      2    Eggs
    3/4 c  Milk
      1 tb + 1 teaspoon vegetable oil
           -divided
  1 1/4 lb Boneless chicken breasts cut
           -into 1/2 inch pieces
      1    Chopped onion
      1    Cut in half garlic clove
      1 ts Minced ginger root
      1 tb Cornstarch
           Water
      2 tb Firm packed light brown
           -sugar
    1/4 c  Cider vinegar
      1 tb Lite soy sauce
    1/8 ts Pepper
      1 cn (11-oz) mandarin oranges
           -drained and juice reserved
      1 cn (8-oz) sliced drained water
           -chestnuts
      1 tb Chopped parsley
 
  In large bowl, combine flour and salt. In small dish, whisk together eggs,
  milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
  crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
  in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
  and cook second side 10 seconds. Repeat with remaining batter, layering
  crepes between wax paper; set aside. In large skillet, over high heat,
  saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
  Reduce heat to medium; saute onion, garlic and ginger root until soft;
  remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
  brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
  equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
  to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
  cup sauce; reserve a few oranges. Add chicken, water chestnuts and
  remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
  place 1/2 cup filling in center of crepe; fold edges over middle, using
  sauce to seal. Spoon small amount of sauce and oranges over each crepe;
  sprinkle with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Chicken #2
 Categories: Chinese, Chicken, Wings
   Servings:  1
 
     20    Chicken wings
      1 c  Sugar
    1/8 ts Garlic salt
    3/4 c  Vinegar
  1 1/2 c  Cornstarch
    1/4 c  Water
      3    Eggs
    1/8 c  Soy sauce
      6 tb Water
    1/2 c  Catsup
           -cooking oil
    1/2 c  Slivered almonds, walnuts,
           -or grated sesame
 
  Cut wings at first joint and discard the tips.  Wash and dry on paper towel
  and sprinkle lightly with garlic salt.
  
  Mix cornstarch, eggs and water, stirring to form a smooth batter.  Dip
  wings in batter and deep fry in oil.  Let sit while making the sauce.
  
  Sweet and Sour Sauce:  select a pan in which all wings can be coated
  evenly, such as a large electric fry pan.  Combine sugar, vinegar, water,
  soy sauce, catsup and bring to a boil, stirring occasionally.  As sauce
  begins to thicken, add wings and cook on medium heat.  Turn wings carefully
  to coat thoroughly with sauce.
  
  Garnish with nuts if desired.  Grated sesame adds a good flavor.
  
  When scaling this recipe down for 15 wings, make the full sauce recipe and
  only scale the batter part.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Hot and Sour Soup
 Categories: Chinese, Soups
   Servings:  4
 
      8 c  Soup Stock
    1/4 lb Pork, Lean
    1/2    Square Bean Curd (Optional)
    1/4 c  Shredded Bamboo Shoots
      3    Dried Black Mushrooms 2-3 *
      2 tb Sliced Button Mushrooms
      4    Dried Wood Ears (Optional) *
      2    Stalks Green Onion, Chopped
      1    Slice Cooked Ham, Shredded**
      4 tb Vinegar
      1 ts Chili Oil (Optional)
    1/4    Hot Pepper
    3/4 ts Salt
    1/2 ts Sesame Oil
    1/2 ts Sugar
      1 tb Soy Sauce
      2    Eggs Lightly Beaten
      3 tb Cornstarch In 3 t Water
 
  *  Soaked and shredded. ** Optional.
  ~-------------------------------------------------------------------------
  Bring soup stock to a boil, add shredded pork, black mushrooms and wood
  ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except
  cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
  Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a
  thin stream while stirring. Serve immediately. Garnish with green onion. If
  soup is to be prepared ahead of time, do not add cornstarch and eggs until
  serving time. Otherwise the egg will be overcooked and spoil the
  appearance. Soup should be quite hot and sour. Adjust the hotness with
  varying amount of white pepper and the sourness with different amounts of
  vinegar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Pancakes
 Categories: Chinese, Pancakes
   Servings: 24
 
      2 c  All purpose flour, unsifted
    3/4 c  Boiling water
      2 tb Sesame oil (more or less)
 
  Measure flour into a bowl and mix in water with a fork or chopsticks. Work
  dough several minutes until it holds together, then knead on a lightly
  floured board until smooth and satiny (about ten minutes).  Cover and let
  rest at room temperature for 30 minutes.  Roll dough into a 12 inch long
  log.  Cut into 12 equal pieces and keep covered. To make each pancake, cut
  one piece of dough exactly in half.  Roll each half into a ball and flatten
  slightly.  Roll each ball on a very lightly floured board to a round 3
  inches in diameter.  Brush sesame oil lightly on top of one round and cover
  with another round.  Press the 2 rounds lightly but firmly together. Place
  the double round on a lightly floured board and roll out, from center to
  edges, until 7 or 8 inches in diameter (don't worry if rounds are not
  perfect).  Turn frequently, brushing board lightly with flour as needed.
  Repeat procedure until you have 2 or 3 pancakes; then cook before making
  more. Heat a wide frying pan over medium-high heat, then place a pancake on
  the ungreased surface.  Turn about every 15 seconds until cake is blistered
  by air pockets, turns parchment color and feels dry.  Cake should not
  brown, but a few golden spots won't hurt.  If overcooked, cake becomes
  brittle.  Remove from pan and carefully pull the two halves apart and stack
  them on a plate.  Keep covered as you cook remaining cakes. Serve warm; or
  let cool, wrap airtight, and refrigerate of freeze for later use. To heat
  for serving, thaw if frozen.  Line a flat-bottomed steamer with towel
  dipped in water and wrung dry; stack pancakes inside and fold towel over
  pancakes.  Cover and steam over simmering water for five minutes. Fold hot
  pancakes in half, then in half again, and arrange in a serving basket.
  Since they dry out quickly, serve just a few at a time and keep remainder
  covered.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Pancakes (Doilies)
 Categories: Chinese, Pancakes
   Servings:  1
 
      2 c  All purpose flour
      1 c  Boiling water
           Sesame oil
 
  Place flour in a mixing bowl.  Gradually stir in boiling water, mixing with
  a wooden spoon.  When it is cool enough to handle, knead with your hands
  until it is smooth and elastic, adding a little more flour if necessary.
  Cover dough with a damp dish towel and let it rest for 30 minutes. Roll
  dough out on a lightly floured surface to a 1/4 " thickness. Use a 3 inch
  round cookie cutter to cut the dough, rerolling it until all of the dough
  has been used.  Smear sesame oil over one side of each 3 inch circle of
  dough.  Put two circles together with the sesame-oiled sides touching. Now
  roll out the dough circles until they are about 6 inches in diameter,
  turning as you roll so they keep a round shape. Cover the pancakes with a
  damp towel until you are ready to cook them. Use an ungreased heavy skillet
  over low heat and roast one side of the pancake until it bubbles slightly
  (about 1 minute).  Do not brown.  Turn over and roast the other side.
  Remove from the skillet and when cool enough to handle pull the two
  pancakes apart.  Wrap the pancakes in foil and refrigerate. To Reheat: Fold
  each pancake into quarters and place in a steamer. Steam for 5 minutes.
  Note: Another method is to place folded pancakes on top of rice that has
  just been cooked.  The heat and steam from the rice will reheat them. From:
  The Chinese Menu Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Pancakes
 Categories: Chinese, Pancakes
   Servings: 24
 
           Stephen Ceideburg
      2 c  All-purpose flour
      1 pn Salt
      1 c  Water
      3 tb Sesame oil
 
  Mandarin Pancakes are the traditional partner of Mu Shu Pork and Peking
  Duck. The pancakes must be made ahead and are best reheated by steaming.
  Allow yourself plenty of preparation time. With practice, you should be
  able to complete this recipe in about 45 minutes.
  
  Sift flour and salt into a large bowl.
  
  Bring water to a boil; immediately add to flour. Quickly stir together and
  gather crumbs into a ball.
  
  (If using a food processor, insert metal blade and put flour into work
  bowl. With machine running, pour the boiling water in a steady stream down
  the feed tube. Process until dough pulls away from the sides of the bowl
  and a rough ball is formed, about 20 seconds.)
  
  Transfer the hot dough to a floured work surface and knead until dough is
  smooth and no longer sticky, about 5 minutes, dusting occasionally with
  flour.
  
  Cover with a damp towel and let rest for 15 minutes.
  
  Return dough to floured surface and knead for a minute, or until no longer
  sticky. Roll out dough to a 1/4-inch-thick sheet.
  
  Using a 2 1/2-inch round biscuit cutter, cut out 24 rounds. Cover with a
  damp cloth.
  
  Brush 1 round with sesame oil and place an unoiled round on top of it. You
  now have 2 rounds separated by a film of oil. Roll sandwiched round into a
  thin pancake. Begin by rolling away from the center with firm even
  pressure. Give round an 1/8-inch turn, and roll away from you.
  
  Alternately roll and rotate to maintain a circle shape. Finished pancake
  should be 6 to 7 inches in diameter, about 1/6 inch thick and almost
  transparent. It is best to cook pancakes as soon as they're rolled. Keep
  remaining rounds covered until you need them.
  
  Set an ungreased skillet over medium heat. Regulate heat so pancakes do not
  cook too slowly or too quickly, which makes them tough or dry,
  respectively.
  
  The heat setting is between medium and low.
  
  Put 1 pancake in the skillet and cook until it begins to puff and the
  bottom is speckled. This should take between 45 to 60 seconds. Adjust heat
  if necessary. Turn pancake and cook the other side for 30 to 45 seconds.
  Remove from heat and immediately peel apart layers, making 2 pancakes.
  Stack. on a sheet of foil with outsides (dry side) down. Keep wrapped.
  
  Continue rolling and cooking until all the pancakes are done.
  
  May be refrigerated (up to 5 days) or frozen (up to 2 months), wrapped
  tightly in foil.
  
  To reheat: Arrange pancakes in a bamboo steamer and steam over medium-high
  heat for 3 minutes. To reheat in oven, open foil package and sprinkle with
  a few drops of water. Rewrap package and place in a preheated 350' oven for
  5 minutes. If frozen, do not thaw or sprinkle with water; reheat in oven
  for 8 minutes. Unwrap and serve hot.
  
  Makes 24 pancakes.
  
  Joyce Jue writing in the San Francisco Chronicle, 3/18/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarine Rice
 Categories: Australian, Rice
   Servings:  4
 
           Stephen Ceideburg
    200 ml Raw rice
    550 ml Water
      1    Carrot
      2 tb Olive oill
      2    Mandarines, zest and juice
     40 g  Slivered almonds
    100 g  Sugar
    1/2 ts Saffron threads
      1 tb Sultanas
 
  This celebratory rice dish is a little fiddly to make the first time, so
  save it for a weekend when you feel like cooking. Its sweetness marries
  very well with savoury foods, from the Middle Eastern braised lamb dishes
  for which it was devised to Indian curries and South-East Asian coconut
  curries.
  
  Wash 200 mL rice in several changes of water until the water runs clear.
  Then soak the rice in 550 mL water for about an hour. Drain in a sieve.
  
  Cut 1 carrot into fine diagonal slices, then julienne the slices. In a
  large pot which can go from stove top to oven, heat 2 tablespoons of olive
  oil and cook the carrots, stirring, until they are golden, then remove from
  the oil (reserving the oil in the pot) and drain.
  
  In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the
  juice up to 150 mL with water. Add both zest and liquid to the saucepan,
  together with 40 g slivered almonds, 100g sugar and half a teaspoon of
  saffron threads. Bring to the boil and cook gently for about half an hour,
  stirring often, then add carrots and a tablespoon of sultanas and cook,
  stirring, for a few minutes more. The syrup should be quite thick but not
  burnt. Remove from the heat.
  
  In the carrot pot, reheat the oil and stir in the drained rice until it is
  transparent. Add 230 mL boiling water and stir gently over a low heat till
  the water has almost gone. Cover the rice with the syrup, put on the lid
  and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix
  and serve.
  
  From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
  Courtesy, Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Chutney #1
 Categories: Indonesian, Condiment
   Servings:  1
 
      3    Barely ripe mangos
      2 tb Corn oil
      1    Piece ginger root, peeled,
           -chopped (3/4")
      1    Garlic clove, crushed
      1 ts Salt
    1/2 ts Hot chili powder
    1/4 ts Cumin seeds
    1/2 ts Fenugreek
  1 1/4 c  Malt vinegar
    1/2 c  Seedless raisins
      1 tb Lemon juice
  1 1/2 c  Light-brown sugar
 
  Slice mangos in half by cutting lengthwise close to seeds on either side.
  
  Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
  as possible from around pits, without including and fiberous parts of pits.
  Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
  powder, cumin and fenugreek. Cook gently 2 minutes, stirring.
  
  Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
  sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
  thickens and becomes syrupy and mangos look transluscent, stirring
  frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
  Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
  chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
  air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
  canner. Fill and close remaining jars. Process 10 minutes in a
  boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
  desired.
  
  Makes 2-1/2 pounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Chutney #2
 Categories: Indian, Condiment
   Servings:  1
 
      3 lb Fresh firm mangoes
  1 1/2 lb Brown sugar or jaggery
    3/8 lb Peeled garlic cloves
    3/8 lb Fresh ginger finely chopped
      4 oz Sultanas
      4 oz Raisins
      2 tb Salt

MMMMM------------------------------SPICES-----------------------------------
      1 tb Ground cummin
      1 tb Ground coriander
      1 tb Chilli powder
      1 ts Cloves ground
 
  Peel the mangoes and slice, retaining all the juice.
  
  Put the mango slices in a pan with just enough water to cover and bring to
  boil. when simmering add sugar and extra water if necessary to prevent
  sticking.
  
  Puree the garlic, ginger, rasins and sultanas, then add the spices.
  
  When the mango reaches a jam like consistency, add the puree and the salt.
  stir and allow to simmer, adding water if needed.
  
  When it thickens sufficiently, remove from heat. Cool and bottle. Leave for
  a minimum of 4 weeks before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Kulfi
 Categories: Indian, Desserts
   Servings:  6
 
      1 tb Unflavoured gelatin
      3 tb Water
      4    Ripe mangoes
    1/2 c  Sugar
      1 tb Lemon juice
  1 1/2 c  Whipping cream, whipped
           - until stiff
           Shelled roasted pistachios
           - ground
 
  Mango Kulfi is a delightful Indian ice cream.  Although it does not have a
  custard base it does have a soft, creamy texture.  You don't even need and
  electric ice cream gizmo to make it!  Kulfi is usually moulded into
  individual portions and garnished with lots of ground roasted pistachio
  nuts.
  
  Place water in a small saucepan; sprinkle with gelatin.  Allow to soften
  for five minutes; cook over low heat until dissolved.  Peel and pit
  mangoes. Puree flesh in a blender or food processor.  You should have 3-1/2
  cups puree. Place mango in a large bowl; add sugar, lemon juice and
  dissolved gelatin. Stir until the sugar dissolves.  Fold whipped cream into
  mango mixture.  Place bowl in freezer until mixture is half frozen; about
  one hour. Remove from freezer; beat until smooth.  Pack into individual
  bowls or molds; return to freezer and freeze until about half frozen but
  still creamy.  Garnish with plenty or ground roasted pistachio nuts.  Makes
  6  1 cup molds
  
  Origin:  Appeal (quarterly publication for Overwaitea Foods) Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Lassi
 Categories: Indian, Beverages
   Servings:  4
 
      3 c  Plain yogurt
      1 c  Milk
      1 c  Water
      1 c  Mango pulp
    1/2 c  Sugar
      1 oz Pistachios, ground
 
  In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk
  briskly until completely mixed.  Chill.
  
  To serve, pour over crushed ice.  Sprinkle the ground pistachios over the
  top. Makes 4 to 6 servings.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marbled Eggs
 Categories: Chinese, Eggs, Appetizers
   Servings:  6
 
      6    Eggs
      2 tb Indian tea leaves
 
  Hard boil the eggs for 10 minutes, then slightly crack the shells all round
  but do not remove the shell.  Boil tea leaves in 1/2 litre water for 5
  minutes.  Immerse the cracked eggs in the tea for 45 minutes or until cool.
  When you remove the shell where the cracks where will be a dark line and
  make them look as if they are made of marble.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Cucumbers
 Categories: Thai, Condiment
   Servings:  4
 
    1/3 c  White Distilled Vinegar
    1/4 c  Sugar
    1/4 c  Water
    1/4 ts Salt
      1 lg Cucumber
    1/4 c  Chopped Roasted Peanuts
 
  This simple condiment from Thailand provides a cooling counterpart to a
  spicy entree.
  ~-------------------------------------------------------------------------
  In a small pan, combine vinegar, sugar, water and salt.  Cook over medium
  heat, stirring, until liquid boils and sugar is dissolved; remove from heat
  and let cool to room temperature.
  
  Peel or score cucumber, if desired.  Cut lengthwise into quarters; then cut
  quarters crosswise into 1/8 inch thick slices.  Place in a serving bowl.
  Pour marinade over cucumbers; stir to blend.  If made ahead, cover and
  refrigerate for up to 2 hours.  Top with peanuts, if desired.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Cubed Beef with Lime Sauce (Cambodian)
 Categories: Cambodian, Beef, Appetizers
   Servings:  4
 
      1 tb Sugar
  1 1/2 ts Fresh ground black pepper
      2 tb Mushroom soy sauce
      7    Garlic cloves, crushed
  1 1/2 lb Sirloin, 1/2 in cubes
      2 tb Lime juice
      1 ts Water
      2 tb Canola Oil
      1    Green leaf lettuce
 
  Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir
  well and add the beef. Stir well to coat beef and marinade for 20 minutes
  or longer. Combine remaining pepper with lime juice and water. Place in a
  small serving bowl. Saute beef in hot oil, three to four minutes until
  medium rare. Arrange on platter lined with lettuce and serve with lime
  sauce and toothpicks, or serve as a main dish over jasmine rice.
  
  Clay Irving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Nigari Tofu
 Categories: Chinese, Vegetarian
   Servings:  6
 
      2    Medium-sized cloves garlic,
           -minced
      2 tb Chinese sesame oil
      2 tb Soy sauce
      1 tb Mirin
      1    To 2 teaspoons brown sugar
           -(to taste)
      1 tb Fresh lemon juice
    1/4 ts Salt
           Crushed red pepper, to taste
           -(optional)
      1 lb Nigari tofu
 
  "Some people love their tofu plain.  Others find it dull unless it is
  marinated in strong delicious flavors, as in this recipe.  Firm tofu
  marinates beautifully.  (Softer varieties contain -- and thus expel -- more
  water, causing the marinade to become dilute.)
  
  Nigari tofu is one of the firmest types available.  You can find it in some
  Asian groceries and in many natural food stores.  It usually comes
  vacuum-packed or in a container of water.  If you can't get tofu labeled
  "nigari," just use the firmest you can find.  Mirin is Japanese cooking
  sake, available in most Asian grocery stores.  If you can't find it,
  substitute a sweet wine or sherry. (my note:  I use regular "hard" tofu
  from the grocery store, slice it and let it drain for a while.  Also, I do
  not use the mirin or any substitute with alcohol, and it all still comes
  out great.)
  
  1. Combine all ingredients except tofu in a shallow pan or bowl.  Whisk
  until well combined. (my note: I use a 9x13 baking dish.)
  
  2. Cut the tofu into 1/2 x 1 1/2-inch pieces.  Lay them out in the marinade
  in such a way as to allow maximum contact with the sauce.  Marinate at room
  temperature for several hours (provided the room is not too hot, in which
  case, cover them and let them marinate in the refrigerator).  Turn them and
  move them around every 20 to 30 minutes or so, and tilt the pan
  periodically, so the flavors of the marinade can make the rounds and the
  tofu gets deeply an evenly penetrated.
  
  3. After the tofu has been marinating for several hours you may either
  serve it at room temperature, or cover it tightly, and refrigerate until
  serving time. (It will keep for several days if it is fresh to begin with.)
  
  My Notes:  I am the only one here that likes tofu, so this is nice in that
  I don't have to eat it up all at once!  It is delicious, and I like the
  pieces in with a salad, plopped onto noodles, or just by itself.  If you
  don't like tofu, Karin, I'm sure someone else will enjoy the recipe ;-)
  
  From Still Life With Menu by Mollie Katzen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Masala Dal
 Categories: Indian, Vegetarian
   Servings:  4
 
  1 1/2 c  Yellow split peas
    1/3 ts Turmeric
      2 ts Salt
    1/2 c  Ghee
      1 ts Cumin seeds
  1 1/2 c  Finely chopped onions
    1/4 ts Red pepper
      2 tb Chopped coriander leaves
 
  Wash peas well.  Place in a bowl, cover with hot water & let sit for an
  hour.  Drain.  Place in a large pot, add 4 1/2 cups water & throw in the
  turmeric.  Bring to a boil, stirring occasionally.  Reduce heat to medium
  low, partially cover & simmer for 45 minutes.  Remove from heat, beat with
  a wire whisk till the mixture is finely pureed.  Stir in salt & set aside.
  
  When ready to serve, simmer puree over low heat till piping hot.  Heat ghee
  in a skillet over medium high heat.  When very hot, add cumin seeds & fry
  for 10 seconds.  Lower heat, add onions & fry for 20 minutes, stirring
  constantly to prevent burning.  Stir in red pepper & immediately pour in to
  the puree.  Garnish with coriander.
  
  Serve with a potato dish, rice & bread.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Masalewali Alu Mattar Khumben
 Categories: Indian, Potatoes
   Servings:  6
 
    1/4 c  Ghee
      1 lg Onion, sliced
      4    Garlic cloves, chopped
      1    1" piece ginger, chopped
      1 tb Garam masala
      1 ts Turmeric
    1/4 ts Dried red chilies
      2 lb Potatoes, cubed
           Salt
    1/2 c  Water
      2 lb Mushrooms, halved
      1 c  Peas, fresh or frozen
 
  Heat ghee in large pot.  Add onion & garlic & fry till browned.  Stir in
  ginger & fry for 2 minutes.  Add garam masala, turmeric & chili, stirring
  for a minute.  Stir in potatoes, salt & water.  Mix well, bring to a boil &
  simmer for 8 to 10 minutes.  Stir occasionally.  Add mushrooms & peas &
  stir.  Cook, covered, for 5 to 8 minutes.  Remove lid, raise heat & cook
  till 3/4 of water has evaporated.  Stirring constantly.  Serve with dal.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Masaman (Muslim) Curry Paste (Kruang Koeng Masoman)
 Categories: Thai, Condiment
   Servings:  6
 
     10 md Dried Red Chillies OR
      2 ts Chili Powder
      2 tb Vegetable Oil
      2 md Onions, Chopped
      1 tb Chopped Garlic
      1 ts Dried Shrimp Paste
      2 ts Finely Chopped Lemon Grass
           -OR
      2 ts Lemon Zest
      1 tb Galangal OR
      2 ts Powdered Galangal
      2 tb Coriander Seeds Or Ground
           -Coriander
      2 ts Cumin Seeds Or Ground Cumin
      1 ts Fennel Seeds Or Ground
           -Fennel
      1 ts Ground Cinnamon
    1/2 ts Ground Cardamom
    1/2 ts Ground Nutmeg Or Mace
    1/4 ts Ground Cloves
 
  Yield: 6 Fluid Ounces (About 3/4 Cup)
  
  Influenced by the Muslims from India, as evidenced by the use of fragrant
  spices.
  
  Break the chilies and shake out the seeds.  Soak the chilies in boiling
  water for 10 to 15 minutes.
  
  Heat the oil and fry the onions and garlic, over low heat, until they are
  soft and starting to turn brown.  Add the shrimp paste and fry for a minute
  longer, crushing it in the oil with the back of a spoon.  Remover from the
  heat and when cool, put it into the container of an electric blender with
  the soaked and drained chillies, lemon grass and galangal.  Blend to a
  smooth paste, adding a little water, if necessary, to facilitate blending.
  
  In a dry pan, toast the coriander seeds until brown, shaking the pan or
  stirring frequently.  Turn out and allow to cool while toasting the cummin
  and fennel seeds slightly.  Pound all the seeds, in a mortar and pestle, to
  a fine powder.  If using ground coriander, cummin and fennel, they may be
  combined and dry-roasted in a small pan, using low heat and stirring
  constantly to ensure they do not burn.  Roast until they are a rich brown
  colour and have a fine aromatic smell.  Combine with the pureed ingredients
  and add the ground cinnamon, cardamon, nutmeg and cloves.  Bottle and store
  in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Masar Dal
 Categories: Indian, Vegetarian
   Servings:  4
 
  1 1/2 c  Lentils
    3/4 ts Turmeric
      2 ts Salt
      5 tb Ghee
      6 lg Garlic cloves
 
  Wash lentils.  Place in a deep pot with the turmeric & 5 cups of water.
  Bring to a bol, stirring often.  Reduce heat to medium-low & simmer for 15
  to 20 minutes.  Turn off heat & beat lentils with a wire whisk to smooth
  the puree.  Stir in the salt.
  
  When ready to serve, simemr the puree till pi[ping hot.  Heat the ghee in a
  skillet.  When hot, add garlic slices & fry till they start to turn brown.
  Pour this over the lentil puree.  Stir to mix & serve.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mashed Aubergines - Nam Prik Makhua Yao
 Categories: Thai, Appetizers
   Servings:  6
 
           Stephen Ceideburg
      5    Shallots
      2    Aubergines (eggplants)
      5    Cloves garlic
      1    Fresh chili
      1 ts Salt
      2 tb Vegetable oil
      3    Eggs hard-boiled
     20    Mint leaves
 
  Peel the outer skin off the shallots and place them with the unpeeled
  aubergines, garlic cloves and chili under a hot grill or over a barbecue
  until browned. Peel the aubergines and garlic.
  
  Pound the chili, shallots and garlic together. Then add the salt and
  aubergine and pound together again.
  
  Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from
  the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the
  other ingredients or serve separately.
  
  Sprinkle the aubergine with mint leaves and serve accompa- nied by
  vegetables.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Masoor Dal - Indian Lentils
 Categories: Indian, Vegetarian
   Servings:  6
 
    1/2 lb Masoor Dal (Pink Lentils)
      1 md Onion,thinly sliced
      2    Cloves Garlic, thinly sliced
    1/4 c  Ghee or Oil
      2 ts Ground Coriander
      2 ts Ground Cumin
      2 ts Ground Turmeric
      1 ts Ground Chili
      4    Cardamom Pods
      4    Cloves
      1    2-inch Stick of Cinnamon
  1 1/2 ts Salt
      4 oz Desiccated Coconut
      2    Tomatoes
 
  Wash the Lentils well with plenty of water, put into a saucepan with enough
  water to cover. Bring to the boil and boil gently until the Lentils are
  soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and
  Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and
  Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves,
  and Cinammon. Now add the Lentils together with any liquid they have been
  cooking in and stir rapidly to ensure the spices mix in well. Add a little
  more water if necessary. (This dish should be fairly liquid.) Add the Salt
  and continue to cook for a further 5 minutes. Blend the Coconut with 2/3
  Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into
  quarters and add to the Dal just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Matar Paneer (Fresh Cheese)
 Categories: Indian, Cheese
   Servings:  4
 
      5 c  Homogenized milk
      3 tb Fresh lemon juice
      3 tb All purpose flour
           Cheesecloth
      2 tb Vegetable oil

MMMMM------------------------------SAUCE-----------------------------------
      1 md Onion, cut into chunks
      3 md Tomatoes
      1    Piece ginger, chopped ( 1
           -inch)
      2    Garlic clove
      1 sm Red or green chili
      2 tb Garam masala (a ground
           -spice)
      1 ts Salt
      1 c  Water
      2 tb Vegetable oil
      3 c  Fresh or frozen peas
 
  Paneer is a fresh cheese with plenty of texture and protein.  In this
  traditional northern Indian dish, Paneer is combined with gree peas in a
  spicy tomato-ginger sauce.  Fresh Paneer is quite crumbly, so it is
  generally cut into cubes and sauteed until golden before combining with
  other ingredients. For variety, try adding some finely minced fresh
  cilantro and a little freshly ground black pepper to the mixture before
  cubing and frying.  If you do have any left over, serve it warm in whole
  wheat pita bread topped with sliced tomaotes and crunchy red onions.
  
  PANEER:
  
  FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in
  lemon juice; remove from heat. Allow to rest 15 minutes; the curds will
  separate from the whey. Strain curds through a triple layer of cheesecloth;
  squeeze out as much whey as you easily can. Discard whey. Knead flour into
  curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while
  preparing sauce. For sauce, place all ingredients except peas in a blender
  or food processor; blend to a smooth paste. Pour into a large skillet,
  bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove
  Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a
  on-stick skillet, saute cubes until golden on both sides. Add paneer cubes
  and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve
  with steamed rice. Makes 4-5 servings.
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meat Dumplings Poached or Pot-Sticker Style
 Categories: Chinese, Pork, Beef
   Servings: 50
 
      1 lb Ground or very finely
           -chopped pork or beef or 1/2
           -& 1/2
           Or 1/2 pork & 1/2 raw shrimp
           Marinade:
      6 tb Sesame oil
      2 ts Sugar
    3/4 ts Salt
    1/4 ts Pepper
      1 lb Cabbage (napa or Chinese,
           -preferred) or mix with bok
           -choy,
           Celery, carrot, etc.
      1 ts Salt
    1/3 lb Chopped green onions (use
           -whole onion w/o roots)
           Skin:
      3 c  Flour
    3/4 c  Cold water
    1/2 c  Flour to prevent sticking
           -during kneading.
     10 c  Boiling liquid (water or
           -stock optional)
 
  Filling: Chop the "meat" well and mix well with the marinade.
  
  Then chop the cabbage or veggie(s) fine and mix with 1 t. salt and let sit
  for 10 minutes; Squeeze out the excess water. Mix the veggie with the meat
  and green onions and mix well by hand.
  
  Skins: In a bowl, add water to the flour and knead into a smooth dough; let
  it stand for ten minutes. Then roll the dough into a long baton-like roll
  and cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2 etc and am
  satisfied with four dozen. At the end I can eyeball 3 equal parts pretty
  accurately.)
  
  Use a rolling pin to roll each piece into a thin circle.
  
  Place 1 portion (50 th or 48th) of filling in the center of a dough circle.
  Fold the circle in half and moisten the edges with water. Use index finger
  and thumb to bring the sides together.
  
  Pleat the open edge together (into a semi-circle - sorta) keeping the other
  edge smooth. The smooth edge will yield to the length of the pleated edge.
  Pinch the pleats together to seal. Repeat for all dumplings.
  
  Boil 10 cups water or stock or mixture and add dumplings; stir to prevent
  from sticking together. Return to a boil, turn heat low and cook for six
  minutes. Remove. Serve with dipping sauces.
  
  I like to give each diner a small dipping bowl and provide Soy, Shao Hsing,
  Rice Vinegar, Sesame Oil, Hot Sesame oil, Finely chopped or grated Garlic,
  Ginger, Bean paste, Hot bean paste, Black Bean paste, Peanut paste as
  makings for each to mix their dip to their liking.
  
  YOU CAN CHEAT and buy ready made "gyoza" skins at most Chinese markets. If
  you are not too dexterous, get a dumpling press and you can stuff, fold,
  pleat, etc rapidly. Get more presses if you've a helper or two. Mine were
  under $2.00 if I remember. These are the same as you use for pierogi, etc.
  
  You can freeze these but wrap with separate partitions (I was successful
  rolling them in saran. I'd wrap one, roll, wrap one, roll, etc. When frozen
  and then cooked, as liquid returns to boil, lower and poach for 10 minutes.
  If they are going to be pot- stickers (next recipe) you can also steam them
  or poach in low liquid without covering.
  
  FROM:FRED PETERS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meat Filled Oriental Pancakes
 Categories: Chinese, Pancakes
   Servings: 24
 
MMMMM------------------------ORIENTAL PANCAKES-----------------------------
      4    Eggs
    1/2 c  Water
      3 tb Cornstarch
      2 ts Soy Sauce
    1/2 ts Sugar
    1/2 ts Vegetable Oil

MMMMM---------------------------MEAT FILLING--------------------------------
      1 tb Cornstarch
      3 tb Soy Sauce
      1 tb Dry Sherry
    3/4 lb Ground Beef
    1/2 lb Ground Pork
    2/3 c  Chopped Green Onions & Tops
      1 ts Minced Fresh Ginger Root
      1    Clove Garlic, Pressed
 
  ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk.  Combine
  the water, cornstarch, soy sauce and sugar; pour into eggs and beat well.
  Heat an 8 inch omelet or crepe pan over medium heat.  Brush bottom of pan
  with vegetable oil; reduce heat to low.  Beat egg mixture; pour 1/4 cupful
  into skillet, lifting and tipping pan from side to side to form a thin
  round pancake.  Cook about 1 to 1-1/2 minutes, or until firm.  Carefully
  lift with spatula and transfer to a sheet of waxed paper.  Continue
  procedure, adding 1/2 teaspoon of oil to pan for each pancake.  Makes 6
  pancakes. MEAT FILLING: combine cornstarch, soy sauce and sherry in large
  bowl.  Add beef, pork, green onions, ginger and garlic; mix until
  thoroughly combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly over each
  pancake, leaving about a 1/2 inch border on one side. Starting with
  opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side
  down, in single layer, on heatproof plate; place plate on steamer rack. Set
  rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For
  best results, steam all rolls at the same time.) Just before serving, cut
  rolls diagonally into quarters. Arrange on serving platter and serve hot.
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meat Sauce for Vegetables (Korean Chang)
 Categories: Korean, Condiment
   Servings:  1
 
      6 ea Cloves garlic
      1 tb Sesame oil
      1 lb Ground round steak
      1 c  Soy sauce
      1 c  Soup stock
 
  This meat sauce can be made in advance and stored in large quantities in
  the refrigerator. It will keep indefinitely. Use about 2 tablespoons per
  pound of vegetables or 1 tablespoon per cup of cooked vegetables.
  
  1.  Crush the garlic. Heat the sesame oil in a large frying pan. Brown the
  meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add
  the soy sauce and soup stock Simmer, uncovered, for 10 minutes.
  
  2.  When the sauce has cooled, skim off the fat and store for use as
  desired.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meat-Filled Oriental Pancakes
 Categories: Chinese, Pancakes
   Servings:  6
 
      6    Oriental pancakes (recipe
           -follows)
      1 tb Cornstarch
      3 tb Soy sauce
      1 tb Dry sherry
    3/4 lb Ground beef
    1/2 lb Ground pork
    2/3 c  Chopped green onions and
           -tops
      1 ts Minced fresh ginger root
      1    Clove garlic, pressed
 
  Prepare Oriental pancakes.  Combine cornstarch, soy sauce and sherry in
  large bowl.  Add beef, pork, green onions, ginger and garlic; mix until
  thoroughly combined.  Spread 1/2 cup meat mixture evenly over each pancake,
  leaving about 1/2" border on 1 side.  Starting with opposite side, roll up
  pancake jelly-roll fashion.  Place rolls, seam side down, in single layer,
  on heatproof place; place plate on steamer rack.  Set rack in large pot or
  wok of boiling water.  Cover and steam 15 minutes.  For best results, steam
  all rolls at the same time.  Just before serving, cut rolls diagonally into
  quarters.  Arrange on serving platter and serve hot.
  
  ORIENTAL PANCAKES:
  
  Beat 4 eggs in large bowl with wire whisk.  Combine 1/2 cup water, 3 Tb.
  cornstarch, 2 tsp. soy sauce and 1/2 tsp. sugar; pour into eggs and beat
  well.  Heat an 8" omelet or crepe pan over medium heat.  Brush bottom of
  pan with 1/2 tsp. oil; reduce heat to low. Beat egg mixture; pour 1/4
  cupful into skillet, lifting and tipping pan from side to side to form a
  thin round pancake.  Cook about 1 to 1 1/2 minutes, or until firm.
  Carefully lift with spatula and transfer to a sheet of waxed paper.
  Continue procedure adding 1/2 tsp. oil to pan for each pancake.  Makes 6
  pancakes.
  
  Makes:  24 appetizers From: Kikkoman recipe booklet Posted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mee Krob - Crisp-Fried Noodles
 Categories: Thai, Pork, Chicken, Seafood
   Servings:  4
 
           Stephen Ceideburg
      2 tb Fish sauce
      2 tb Dark soy sauce
      2    Limes, juice only
      3 tb Vinegar
    1/4 c  Brown sugar or half brown
           -and half palm sugar
           Oil, for deep-frying
      6 oz Rice sticks
      4    Eggs, lightly beaten
      1 md Onion, finely diced
      3    Cloves garlic, minced
      1 sm Red or green chile, seeds
           -removed, finely minced
    3/4 lb Minced pork, diced chicken,
           -or peeled shrimp, or a
           -mixture
      2    Green onions, sliced, for
           -garnish
 
  This special occasion noodle dish is a favorite in many Thai restaurants.
  Some versions are extremely sweet and sticky; this version is less so, but
  the important flavors are still sweet, sour, and salty in that order. Be
  sure to use a large enough pan for saucing the noodles (step 5); a 14-inch
  wok is ideal.
  
  1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
  sugar and set aside.
  
  2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
  an ounce of rice sticks into the oil; they will puff up and rise to the top
  of the oil in only a few seconds. Turn them over once and fry until crisp,
  about 15 seconds in all. Transfer finished noodles to a pan lined with
  paper towels and continue frying the batter in small batches. Keep noodles
  warm in a low oven.
  
  3. Dip a hand in the beaten egg and, holding your hand approximately 8
  inches above the hot oil, drizzle egg over the surface in a random pattern.
  Continue with about half the egg mixture, forming a lacy network of egg.
  Fry until golden brown on underside, turn over once, and brown other side.
  Transfer to a plate and drain on paper towels. Repeat with remaining egg.
  
  4. Heat a second wok over medium high heat and add approximately 2
  tablespoons oil from the first wok. Add onion, garlic, and chile and cook
  until they are fragrant. Add meats or shrimp and stir-fry just until done.
  
  5. Stir sugar mixture and add to wok. Bring to a boil and cook until
  slightly thickened. Reduce heat to low and add about a quarter of the fried
  noodles and eggs. Stir together and toss to break up noodle clumps and coat
  with sauce. Continue adding noodles and eggs in batches until all are
  coated with sauce. Transfer to serving platter and garnish with sliced
  green onion.
  
  Serves 4 with other dishes.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mee Krob
 Categories: Thai, Chicken, Seafood
   Servings:  6
 
      1    2-in piece of tamarind pulp
           Peanut or corn oil
           -(for deep-frying)
    1/4 lb Dried rice stick noodles
      6 oz Med shrimp
           - shelled and deveined
      1    Whole boned chicken breast
           - cut into slices
      4    Shallots, minced
      1 tb Minced garlic
      2 sm Serrano chiles
           - finely minced
      1    Lime (zest only)
  3 1/2 tb Tomato paste
      4 tb Sugar
    1/4 c  Thai fish sauce (nam pla)
      3 tb Fresh lime juice
      4    Green onions, trimmed,
           - cut into 1-in lengths
           - blanched
      3 tb Fresh coriander leaves
    1/2 lb Bean sprouts, tails removed
           - (for garnish)

MMMMM-------------------------CRISPY EGG LACE------------------------------
           Oil for deep-frying
      2    Eggs, lightly beaten
    1/4 ts Salt
 
  COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
  and let it stand for 20 minutes. Pour mixture through a strainer and press
  it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
  saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
  bag pull rice stick noodles apart into small batches. Add 1 batch to the
  oil. If the temperature is correct, noodles should puff up within seconds.
  Remove with a slotted spoon or strainer and drain on paper towel. Repeat
  with remaining noodles. If you are making the Crispy Egg Lace, prepare it
  at this time (See below). When the rice stick noodles and egg lace are
  done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
  over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
  minute or until shrimp are bright orange and chicken is white. Remove and
  set aside. Add shallots, garlic, minced chiles and half the lime zest to
  the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
  tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
  dark crimson red with a sticky consistency. It should pull away from the
  wok into a thick mass. This is just short of the caramelized state (about 3
  to 4 minutes). Be careful not to burn the mixture. Immediately add the
  reserved tamarind liquid and fish sauce, reduce to low heat and simmer
  together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
  green onion and remaining lime zest; toss just enough to heat through.
  Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
  crush noodles and toss with sauce to coat. Repeat with another third of
  noodles. Add last third of noodles only if there is enough sauce to coat.
  Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
  (broken into smaller pieces) and bean sprouts.
  
  CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
  oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
  medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
  eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
  lightly brown and crisp. Turn over to brown. It should have an irregular
  lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
  into smaller pieces. Makes 2 crispy egg laces.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meetha Kaddoo (Braised Butternut Squash with Jaggery)
 Categories: Indian, Vegetarian
   Servings:  4
 
      1    Squash, butternut
      3 tb Oil
    1/2 ts Fenugreek seeds
    1/2 ts Hing
      1 tb Coriander, ground
    1/2 ts Cayenne pepper
           Salt, kosher; to taste
      1 ts Mango powder
      3 tb Jaggery, powdered
 
  Place the squash on the side on a cutting board.  Using a sharp knife, cut
  its stem end off, then halve it (if necessary use a mallet to force the
  blade of the knife into the squash).  Scoop out the seeds and fibers from
  each squash half, the scrape the flesh to remove clinging fibers. Cut each
  half into 1 1/2 inch wedges and peel the hard skin off.  Cut the meat into
  1 1/2 inch pieces and set aside.
  
  Measure out the spices and place them right next to the stove in separate
  piles.  Heat the oil in a large skillet over medium-high heat until very
  hot.  Add the fenugreek seeds and fry until they turn dark brown (about 10
  seconds) add the asafetida, coriander, and pepper.  Stir once and
  immediately add the squash.  Stir rapidly to distribute the spices (about 3
  to 4 minutes).  Sprinkle on salt to taste; stir.  Lower the heat and cook,
  covered, until the squash is cooked but still holding its shape (about 15
  minutes). Uncover and sprinkle on the mango powder.  Reduce the heat to
  medium and turn-fry for 2 minutes.  Add the jaggery and cook until it melts
  and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or
  cold.
  
  Classic Indian Vegetarian and Grain Cooking, Julie Sahni per Mimi Taylor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meetha Lhassi
 Categories: Indian, Beverages
   Servings:  1
 
      3 c  Plain yogurt
    2/3 c  Sugar
    1/2 c  Iced water
      8    Ice cubes, partially cracked
 
  Add all ingredients to a blender & blend for a couple of minutes.
  
  Pour into 4 chilled glasses & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melon & Ginger Basket
 Categories: Indonesian, Desserts
   Servings:  6
 
      1 lg Ripe honeydew melon
    1/4 c  Orange juice
      2    Pieces stem ginger, thinly
           -sliced
      2 tb Stem ginger syrup
           Fresh grated nutmeg to taste
      2    Kiwifruit, peeled, cut in
           -half, sliced
      8    Lychees, peeled, seeded
      8    Strawberries, cut in half
      8    Black grapes, cut in half,
           -seeded
           Fresh mint sprigs (opt)
           Ice cream
 
  Cut a thin slice off one of rounded sides of melon (not pointed ends), so
  melon will sit level on a serving plate.
  
  To form a handle, make 2 cuts about 3/4" wide on either side of a central
  strip. Continue cutting halfway down melon, then cut from bottom of handle
  around either side of fruit so these two wedges can be lifted away to form
  a basket shape. Cut away flesh from inside handle. Remove seeds from melon.
  Scoop out balls with a small melon scoop or cut flesh in pieces and place
  in a bowl. Smooth edge of melon basket.
  
  Add orange juice, stem ginger and syrup and nutmeg to melon balls and stir
  lightly. Add kiwifruit, lychees, strawberries and grapes and mix lightly.
  Spoon mixture into melon and arrange fruits attractively. Cover and chill.
  Garnish with mint sprig, if desired, and serve with ice cream.
  
  VARIATION: Use fresh fruits such as cherries, pineapple, peaches, figs and
  nectarines. Substitute freshly squeezed lime juice for orange juice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melon Velvet Pie
 Categories: Chinese, Desserts
   Servings:  6
 
      2 tb Cold water
      1    Envelope unflavored gelatin
    1/2 c  Boiling water
    1/2 c  Sugar
    1/2 c  Orange juice
      2 tb Lemon juice
    1/3 c  Midori melon liqueur
      1 c  Heavy cream
      1    Baked 9-inch deep pie shell
      1 c  Honeydew melon balls
           GLAZE:
    1/4 c  Apricot preserves
      1 tb Grand Marnier or other
           -orange liqueur
 
  Preparation:  Place cold water in bowl and sprinkle gelatin over it. Let
  sit for 2 minutes, then stir in boiling water. Add sugar and stir until
  dissolved.  Add orange and lemon juice and melon liqueur and stir well.
  Refrigerate until slightly thickened but not set.
  
  Whip cream until thick and fold in gelatin mixture.  Pour into baked pie
  shell.
  
  Halve the melon balls and arrange on top of filling, cut side down.
  
  Heat apricot preserves and liqueur until well blended.  Press through sieve
  into small bowl, then brush on top of melon balls.  Chill pie well before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melrose Avenue Spring Rolls
 Categories: Chinese, Appetizers
   Servings: 12
 
           Karen Mintzias
    1/2 lb Chorizo sausage
           - or any other spicy sausage
      1 oz Rice sticks
      6    Dried Chinese blk. mushrooms
      2 c  Shredded green cabbage
      2 c  Bean sprouts
      1 c  Julienned carrots
      2    Green onions; minced
      2 tb Dry sherry
      1 tb Oyster sauce
      1 tb Oriental sesame oil
      1 ts Chinese chili sauce
    1/2 ts Sugar
      3    Garlic cloves
           - finely minced
      2 tb Cornstarch
      2 tb Cooking oil; PLUS:
      3 c  Cooking oil
     12    Spring roll skins
      2    Eggs; beaten
           Dipping sauce of your choice
     20    Bibb lettuce leaves
 
  ADVANCE PREPARATION: If the sausage is in links, slit the casing and
  squeeze the meat out.  Place the sausage meat in a small frying pan or wok.
  Cook over low heat until thoroughly cooked and the fat is rendered, about
  15 minutes.  Stir occasionally.  Transfer to a sieve and press the meat
  with the back of a spoon to eliminate all fat.  If the sausage meat is
  still in lumps, chop finely.
  
  Soak the rice sticks in hot water for 20 minutes.  Drain and cut into
  2-inch lengths.  Soak the mushrooms in hot water until soft, about 20
  minutes.  Discard the stems and shred the caps.
  
  Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts,
  carrots, and green onions.  Separately combine the sherry, oyster sauce,
  sesame oil, chili sauce, sugar, and garlic.  Combine the cornstarch with an
  equal amount of cold water and set aside.
  
  Place a 12-inch skillet or wok over high heat.  When hot, add 2 tablespoons
  cooking oil; when the oil becomes hot, add the sausage mixture. Stir-fry
  until the vegetables are brightly colored, about 2 minutes, then add the
  sauce.  Stir-fry until the vegetables just begin to wilt, about 1 minute
  more.  Add a little of the cornstarch mixture to thicken the sauce, then
  transfer to a bowl.  Cool to room temperature, and then place in the
  freezer until thoroughly chilled, about 1 hour.
  
  Separate the spring roll skins.  Position each spring roll so one of the
  corners is pointing at you.  Place about 1/2 cup of the filling in the
  bottom third of the skin and then form the filling into a cylinder,
  stretching between the side corners.  Bring the corner nearest you over the
  center of the filling and then tuck the tip under the filling.  Roll the
  spring roll a turn.  Brush the two side corners one-third over the top of
  the cylinder.  Now finish rolling the spring roll into a cylinder. Place on
  a small tray as you complete the rest of the spring rolls. Store, unstacked
  and uncovered, in the refrigerator.  (These can be done a day ahead.)
  
  LAST-MINUTE COOKING: Place 3 cups of cooking oil in a 12-inch skillet and
  heat over high heat.  When the oil reaches 370 F (bubbles will escape from
  the end of a wooden spoon when placed into the oil for 10 seconds), fry the
  spring rolls in 3 batches, cooking them on both sides until light golden,
  about 3 minutes.  Drain on a wire rack.
  
  Heat the oil again, this time until it reaches 400 F.  Fry the spring rolls
  a second time in 2 batches until they are dark golden, about 1 minute.
  Drain.  The second frying makes the spring rolls crispier.
  
  Serve spring rolls whole or cut in half, with one or more dipping sauces.
  Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and
  enjoy.
  
  Serves: 8 to 12 as an appetizer
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minced Pork Balls on Skewers
 Categories: Japanese, Pork
   Servings:  6
 
      3    Dried japanese black
           -mushrooms soaked in cold
           -water for 1/2 hr
      4    Spring onions
      1 lb Pork tenderloin finely
           -minced
      2    Egg
  1 1/2 tb Light soy sauce
      2 ts Sugar
      2 ts Mirin or slightly sweet
           -white wine
    1/2 ts Salt
    1/4 c  Breadcrumbs
           Oil for deep frying
           Bamboo skewers

MMMMM------------------------------SAUCE-----------------------------------
      1 c  Sake/mirin/slightly sweet
           -white wine
    1/3 c  Dark soy sauce
      1 tb Sugar
    1/3 c  Soup stock
           Chili powder
           Juice of one lemon
 
  Remove mushroom stems and chop caps. Peel onions, remove green tops and
  roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy
  sauce, sugar and mirin in a large mixing bowl. Season with salt and knead
  to a smooth paste. BLend in half the breadcrumbs, knead again, then form
  mixture into 1 1/2 inch balls. Roll meatballs in remaining breadcrumbs,
  pressing on lightly. Heat 1 inch oil in a wok and fry meatballs until
  golden brown and cooked through. Drain and keep warm. For sauce, combine
  sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan
  and bring to a boil. Cool, add lemon juice and transfer to small sauce
  bowls. Thread several meatballs on each skewer. Line a serving dish with
  lettuce and arrange skewers on top. Serve with the sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minced Squab with Lettuce Cups
 Categories: Chinese, Poultry, Appetizers
   Servings:  2
 
      2    Squabs, 1 lb each
      2 tb Peanut oil
      2    Garlic cloves, minced
     10    Fresh water chestnuts
           - peeled and minced
    1/2 c  Minced bamboo shoots
      6    Chinese black mushrooms
           - soaked, squeezed dry
           - and minced
      4    Scallions, minced
      6    Dried oysters (optional)
           - soaked, squeezed dry
           - and minced or:
      4    Duck liver sausages, minced
    1/2 ts Minced fresh ginger root
    1/2 c  Chicken broth, reduced with
           - squab bones
      1 ts Sugar
      2 tb Light soy sauce
      2 tb Chinese rice wine or dry
           - sherry
      1 tb Oyster sauce
      1 ts Cornstarch, dissolved in
      1 tb Chicken broth, (cold)
      2    Heads bibb lettuce
           -(or iceberg lettuce)
           -leaves carefully separated
           -into lettuce cups
 
  This is frequently served at special occasions in Chinese restaurants.
  Presented as an appetizer, it will serve 6.
  
  USING A THIN CLEAVER, cut away the wings and thigh joints and pull off the
  skin, cutting it where necessary. Set the skin aside. Bone the breasts.
  Scrape all the meat you can from the bone. Neatness does not count! To
  remove the leg meat, make a slit the length of the leg to the bone. Pull
  the meat away, cutting it off the bone where necessary. Remove the small
  but tough tendon from each leg. Bone the second squab, then add the bones,
  feet, heads and wings to 1 cup chicken broth and reduce the liquid to 1/2
  cup. With 2 cleavers, start chopping the meat, until finely minced. Set
  aside. Thinly slice the squab skin. Stir-fry the skin in a little oil to
  render the fat and crisp the skin. This takes about 10 minutes. As the skin
  browns, move it up the side of the wok. Set the crisped skin aside. The
  preceding steps can be done up to 8 hours in advance. Keep the minced squab
  refrigerated if it must stand longer than 1 hour. Stir-fry the squab in the
  oil with the garlic over high heat until is is browned lightly. Add the
  remaining minced ingredients, mix them well and add the reduced chicken
  broth, sugar, soy sauce, rice wine or sherry and oyster sauce. Bring the
  mixture to a boil and stir in the cornstarch dissolved in broth. Stir in
  the crisped skin and transfer the mixture to a serving plate. Serve the
  dish surrounded by lettuce cups. Each diner wraps some of the squab mixture
  in a lettuce cup.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mishoshiru No-Mi (Miso Soup Garnishes)
 Categories: Japanese, Condiment
   Servings:  6
 
MMMMM---------------------WASAME AND SPRING ONIONS--------------------------
    1/2 oz Wakame
      1 ea Spring Onion

MMMMM----------------------TOFU AND SPRING ONIONS---------------------------
      6 oz Tofu
      1 ea Spring Onion

MMMMM---------------------DAIKON AND SPRING ONIONS--------------------------
      1 ea Diakon, peeled
      1 ea Spring Onion (all)

MMMMM--------------------------FU AND MUSTARD-------------------------------
     18 ea Kobana or Yachi-Fu
      1 ea Powdered Mustard
 
  WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
  minutes.  When soft, strip the leaves fro the tough central vein. Discard
  the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
  in the tofu ans simmer for 1 minute.  Pour into bowl, garnish with onions,
  and serve. DIAKON AND SPRING ONION
    Cut the 1 inch diakon into strips 1/8" wide and 2" long.  COver the
  strips with cold water and bring to a boil.  Reduce heat and simmer for 5
  minutes until vegitable are tender but still firm.  When the Miso soup
  begins to simmer, drain the Daikon and add it to the soup.  Garnish with
  onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
  10 minutes, until they are soft.
   Squeeze the gently to rid them of their moisture.  Bring the Miso to a
  simmering point, drop the croutons and simmer for 1 minute.  Pour the sou,
  add mustard, and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miso Barbecue Beef W/ginger Teriyaki
 Categories: Japanese, Beef
   Servings:  6
 
  2 1/2 lb Cross rib/bottom round/ rump
           -roast
  1 1/2 tb Japanese miso
      3 tb Mirin/rice wine or dry
           -sherry
      3 tb Japanese style soy sauce
      1 tb Distilled white vinegar
      1 tb Sugar
      2 ts Sesame oil

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Sake
      3 tb Mirin/rice wine or dry
           -sherry
      3 tb Japanese style soy sauce
      2 tb Sugar
      2 ts Grated fresh ginger.
 
  Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin,
  soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing
  plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4
  hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1
  to 1 1/2 minutes on each side or until seared. Serve hot with
  ginger-teriyaki sauce, over noodles or rice.
  
  SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower
  heat and simmer into a light syrupy consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miso Soup
 Categories: Japanese, Soups, Vegetarian
   Servings:  2
 
      1    Onion, diced
    1/3 c  Carrot, minced
      1    Cabbage leaf, minced
      2 ts Oil
      4 ts (heaping) miso (soybean
           -paste)
      4 c  Water
      2 ts Tahini
 
  Saute onion, carrot, and cabbage in oil for 5 minutes.  Add miso, water and
  tahini; bring to boiling.  Reduce heat and simmer 20 to 30 minutes.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Misoshiru (Clear Soup with Soybean Paste)
 Categories: Japanese, Soups
   Servings:  2
 
MMMMM-----------------------------AKA MISO----------------------------------
  2 1/2 pt Ichiban Dashi
      4 oz Aka Miso Paste

MMMMM----------------------------SHIRO MISO---------------------------------
  2 1/2 pt Ichiban Dashi
    1/2 lb Shiro Miso Paste

MMMMM----------------------------AWASE MISO---------------------------------
  2 1/2 pt Ichiban Dashi
      4 oz Aka Miso Paste
      4 oz Shiro Miso Paste
 
  Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
  pan.  Rub in the Miso.  Bring the soup to simmering point over a moderate
  heat, remove from heat and add a pinch of MSG.  Add a garnish (Misoshiro
  No-mi) and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Fruits with Grass Jelly
 Categories: Chinese, Desserts
   Servings:  4
 
    1/2 cn Lichees fruit with juice
    1/2 c  Canned mandarin oranges
      1 cn Grass jelly
 
  A simple yet exotic dessert of mixed tropical fruits and an unusual
  nutritious prepared gelatin, grass jelly, made from a subtle tasting
  seaweed.
  
  Have all ingredients well chilled.  Open both ends of grass jelly can; push
  out gelatin; slice, then cut into 1/2" cubes.  Place grass jelly cubes in
  serving bowl with lichees fruit and mandarin oranges.  Cover and keep
  refrigerated until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Spice Relish - Sambal Bajak
 Categories: Indonesian, Condiment, Hot
   Servings:  6
 
           Stephen Ceideburg
     10    Red chillis
      1 sl Terasi
     10    Shallots
      5    Cloves garlic
      3    Kemiri (candlenuts)
      3 tb Vegetable oil
           Salt
      1 ts Brown sugar
      1 c  Thick santen (coconut milk)
 
  This is a hot relish, and to make it all the ingredients have to be pounded
  together. If you do this in a mortar, try to keep the mixture off your
  fingers as much as possible if you have sensitive skin; it is not only your
  tongue that can feel the effects of a strong chilli. Sambal Bajak will keep
  for a long time in an air tight jar, and lose none of its fierceness.
  
  Take the first five ingredients above-that is, the chillis, terasi,
  shallots, garlic, and kemiri-and pound them all together into a fine paste.
  Alternatively, mince them first as fine as you can and then put them in a
  liquidizer. Saute them in the vegetable oil for a few minutes, then add the
  salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking
  on a high flame, stirring continuously, for 1 minute.
  
  Let the sambal cool before you store it. It can be served hot or cold, and
  can be reheated many times without impairing the flavour. If you have used
  a mincer and liquidizer during the preparation, wash them several times in
  hot water and with plenty of detergent before you use them for anything
  else.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Vegetable Salad with Peanut Sauce Gado-Gado
 Categories: Indonesian, Salads
   Servings:  4
 
      1 pk Firm (Chinese-style) tofu
      1 ts Kecap manis
           Oil, for deep frying
      6 c  Vegetables (a variety of the
           -following): cabbage, in 1-
 
  inch squares; bean sprouts; carrots, sliced or julienned; green beans, in
  2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers;
  watercress sprigs; tomato wedges Hard-cooked eggs, for garnish Fried Onion
  Flakes for garnish [I fry dehydrated onion flakes in a little oil till
  they're golden brown with excellent results. S.C.]
  
  Gado-Gado Sauce 1 tablespoon minced garlic 2 tablespoons minced shallot 1
  tablespoon minced fresh galangal or 1 teaspoon ground 1 teaspoon dried
  shrimp paste 1/2 teaspoon ground dried chile or 1/4 teaspoon sambal ulek 1
  cup oil 1/2 cup raw peanuts 1 teaspoon brown or palm sugar 1 cup thin
  coconut milk [The thin stuff from the bottom of a can of coconut milk.
  S.C.] Salt, to taste Juice of 1/2 lime, to taste
  
  1. Remove tofu from package and drain. Place on a plate lined with cloth or
  paper towels, top with another layer of towel and an inverted plate, and
  place a weight of a pound or more on top. Let stand 30 minutes, unwrap, and
  discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle
  with kecap manis. Fry in 350 degree F. oil until golden brown and puffy;
  transfer to paper towels to drain. Reserve oil to cook peanuts.
  
  2. One at a time, blanch vegetables in lightly salted water, rinsing them
  in cold water to stop cooking as soon as they reach the desired degree of
  doneness. Cabbage and bean sprouts require only a few seconds; carrots,
  green beans, and potatoes may take several minutes depending on size and
  tenderness. Do not blanch cucumbers, watercress, and tomatoes. use them
  raw.
  
  3. Place Gado-Gado Sauce in a small bowl in the center of a large platter.
  Arrange vegetables on platter around sauce. Garnish with wedges or slices
  of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto
  each plate and dip vegetables into sauce.
  
  Gado-Gado Sauce
  
  1. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp
  paste, and chile to a paste. To prepare sauce in a blender: Chop together
  in a 1-cup jar.
  
  2. In a wok or deep skillet, heat oil over medium-high heat until a peanut
  sizzles on contact. Fry peanuts until lightly browned; transfer to paper
  towels to drain. When peanuts have cooled, grind in a mortar or food
  processor to a coarse, grainy paste, adding a little oil if necessary to
  facilitate blending. (May be made up to a week ahead and stored covered in
  refrigerator.)
  
  3. Remove all but 2 tablespoons oil from pan and reserve for another use.
  Return pan to medium-low heat and add pounded mixture. Cook until quite
  fragrant, but do not burn. Add peanuts, sugar, and coconut milk and bring
  to a boil, stirring. Simmer until thick and season to taste with salt and
  lime juice. Allow to coot to room temperature before serving.
  
  Makes 1 cup.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mo-Mos and Khotes
 Categories: Tibet, Lamb, Beef
   Servings: 12
 
MMMMM------------------------------DOUGH-----------------------------------
      2 c  All-purpose flour
    3/4 c  Hot water

MMMMM--------------------------MO-MO FILLING-------------------------------
      8 oz Lean ground lamb or beef
    1/2    Onion, finely chopped
      1 c  Chopped raw kale
    1/2 c  Cilantro, chopped
      3    Cloves garlic, chopped
      1 tb Chopped fresh ginger
  1 1/2 ts Curry powder
      1 tb Sherry, vermouth or brandy
      2 ts Flour
      2 ts Soy sauce
    1/2 ts Cayenne pepper or
    1/2 ts Hot chili paste

MMMMM--------------------------KHOTE FILLING-------------------------------
      2 tb Butter
      1    Chopped onion
      3    Cloves garlic, chopped
      3    Jalapeno Peppers, Sliced
      1 ts Cumin
  1 1/2 ts Curry powder
    1/2 ts Dry ground ginger
    1/2 ts Tumeric
  1 1/2 c  Raw broccoli, chopped
    1/2    Red bell pepper, chopped
  1 1/2 c  Mashed Baking Potatoes
    1/4 c  Chopped cilantro
      2 tb Yogurt
           Juice of 1/2 lime
           Salt and Cayenne to taste
      1    Bunch Kale to line steamer
 
  Dough: 1. Pour hot water over flour; mix with fork. When cool enough to
  handle, finish mixing with your hands until dough holds together. Wrap in
  plastic and refrigerate until chilled through.
  
  2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape
  into a ball, knead several times, then roll flat on a floured board. 3.
  Place dough circle in the palm of your hand; in the middle of the dough,
  place about 1 tbsp filling.  Bring up edges and seal at top with little
  gathers.  Leave a tiny hole at top for steam to escape during cooking. 4.
  Line steamer or bottom of skillet with kale leaves.  Top with a layer of
  dumplings and steam over boiling water 15 to 20 minutes.  If using a
  skillet use just enough water to cushion the Mo-Mos; replenish water as
  needed. Serve immediately, pairing Mo-Mos with soy sauce, ginger, and
  vinegar. May also be served with Achar.
  
  Mo-Mo Filling: Combine all ingredients.
  
  Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook
  over low heat until onion is limp. Add chiles and spices and cook a minute
  or two longer.
  
  2. Add broccoli and red bell pepper.  Cook until they are crisp-tender;
  then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to
  taste.
  
  Dipping Sauce for Mo-Mos Yield: 3 Tbsp
  
  1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1 piece of fresh ginger
  (about 1/2 inch long), shredded
  
  Combine all ingredients.
  
  Achar: Yield: 1 cup
  
  1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp vegetable oil 1 tsp
  Curry Powder 2 to 3 jalapenos, thinly sliced 2 to 3 tomatoes, chopped Salt
  Lime Juice
  
  Saute onion and garlic in oil until onion is soft.  Add Curry Powder,
  tomatoes and chiles and simmer over low heat until tomatoes are cooked
  through and mixture has a saucelike consistency.  Season with salt and lime
  to taste
  
  Source: Hot & Spicy by Marlena Spieler, 1985, Jeremy P. Tarcher Inc. Posted
  by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moghul Masala
 Categories: Indian, Condiment
   Servings:  6
 
      2    Inch cinnamon sticks,
           -crushed
      1 tb Whole cloves
      1 tb Black peppercorns
      1 ts Grated nutmeg
           Seeds from 2 oz Green
           - Cardomom Pods
 
  Grind spices to a fine powder in a coffee grinder or with a pestle and
  mortar. Store in a small, airtight container for up to 2 months.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moghul-Style Mixed Vegetables with Paneer
 Categories: Indian, Vegetables
   Servings:  4
 
           Stephen Ceideburg
      3 tb Unsalted butter
    1/4 c  Mixed nuts (cashews and
           -pistachios are good)
    1/4 c  Raisins
      2 ts Minced garlic
      1 lg Onion, finely chopped
      1    Medium-size tomato, chopped
    1/2 c  Broccoli florets
    1/2 c  Cauliflower florets
    1/2 c  Green bell pepper, cut into
           -1-inch diamonds
    1/2 c  Red bell pepper, cut into
           -1-inch diamonds
      1    Medium-size carrot, sliced,
           -then cut into diamonds
    1/4 c  Green beans, cut in 1-inch
           -diagonal pieces
    1/4 c  Peas (fresh or frozen)
    1/4 ts Turmeric
      1 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Ground cardamom.
    1/2    To 1 teaspoon cayenne pepper
      1 ts Salt
    1/4 c  Water
      8 oz Paneer (see recipe), cub- ed
           -and broiled or sauteed
    1/2 c  Heavy cream
    1/2 c  Pineapple chunks (fresh or
           -canned, drained)
 
  Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
  Add nuts and stir-fry until brown. Remove with slotted spoon and set aside.
  Add raisins and fry until plump, remove and set aside.
  
  Add remaining butter to the skillet. Add garlic and onion and cook until
  lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add
  remaining vegetables and stir-fry for 6 minutes.
  
  Stir in spices, salt and water. Bring to a boil, reduce heat, cover and
  cook until vegetables are tender, 8 to 10 minutes.
  
  Stir in paneer, cream and pineapple. Cook until heated through. Transfer to
  a serving dish. Garnish with fried nuts and raisins.
  
  PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g
  saturated), cholesterol (not available), 424 mg sodium, 3 g fiber.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mongolian Barbecue
 Categories: Mongolia, Lamb, Beef
   Servings:  6
 
      3 lb Boned Lamb Shoulder Chops OR
      2 lb Boneless Beef, (Tenderest
           -Cut The Butcher Has),
           -Defatted
      2 lg Green Peppers, Seeded And
           -Cut Into 1/4-Inch Strips
      3 c  Cabbage, Shredded, Rinsed,
           -And Dried
      3 lg Carrots, Peeled And Shredded
      2 lg Onions, Thinly Sliced
    1/4 lb Bean Sprouts, Rinsed And
           -Drained
           Salad Or Peanut Oil

MMMMM----------------------------GARNISHES---------------------------------
           Boiled White Rice
           Crisp Sesame Seed Buns,
           -Warmed
           Middle Eastern Pita Breads
           Thinly Sliced Crisp French
           -Bread

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 c  Dark Soy Sauce
      6 c  Water
     10    Crushed Black Peppercorns
      4    Star Anise
      4 lg Cloves Garlic, Crushed
      1 c  Rice Wine Or Sherry
      1 tb Sugar
      2 ts Fresh Ginger Root, Grated
      3 c  Scallions Or Leeks, Chopped
           -And Divided
      3 c  Chinese Parsley Or Cilantro,
           -Minced, Divided
 
  Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange
  the meat and vegetables on separate platters.
  
  SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few
  minutes in a saucepan, then strain and cool.  Add the wine, sugar, ginger
  root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley.
  Refresh the sauce with the remaining scallions or leeks and parsley as
  cooking progresses.  Taste to correct the seasoning, then divide among the
  guests bowls.  (NOTE:  Do Not taste the sauce after the raw meat has been
  dipped in it! Just a precaution.)
  
  TO ASSEMBLE:
  
  To assemble the barbecue, place the cooking appliance in the center of the
  table, heating and greasing the cooking surface with the salad or peanut
  oil.  (At intervals, scrape off the charred food bits with a spatula and
  reoil the cooking surface and resume cooking).  Guests put the meat and
  vegetables on the plates and then place small portions on the cooking
  surface and spoon some of the sauce over the grilling food, flipping the
  food over with chopsticks after about 1 minute on the grill.  Cook to the
  desired doneness of each guest.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mongolian Beef #1
 Categories: Chinese, Beef
   Servings:  4
 
      4 c  Peanut Oil
     15    Green Onion Tops
      1 tb Minced Ginger
      1 lb Flank Or Sirloin Steak
  1 1/2 tb Water Chestnut Flour
      2    Egg Whites
      1 pn Salt
      1    Cornstarch Paste

MMMMM------------------------------SAUCE-----------------------------------
      1 ts Chili Paste With Garlic
    1/4 c  Chicken Stock
      2 tb Dark Soy Sauce
      1 pn Sugar
  1 1/2 tb Dry Sherry
 
  Preparation:  Cut tops of green onions into 2" long pieces.  Combine sauce
  ingredients in small bowl & stir thoroughly.  Cut steak across the grain
  into thin slices, about 1/2" deep by 2" long.  In bowl big enough to hold
  meat, combine egg whites, salt & water chestnut flour.  Beat with chopstick
  until frothy.  Add steak, & use fingers to coat each slice. Deep-frying: In
  wok, heat oil to moderately hot.  When ready, piece of coated meat will
  rise to surface immediately.  Fry meat in small batches; drop in 1 slice at
  a time to avoid sticking.  Cook until lightly brown, about 1 minute. Drain
  on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil
  from wok.  With wok at medium heat, quickly stir-fry green onions & ginger
  for about 20 seconds.  Add sauce; bring to boil on high heat while
  stirring.  Add beef all at once, & toss with sauce until beef is hot &
  coated.  Push beef out of sauce, dribble in cornstarch paste to lightly
  thicken.  Recombine.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mongolian Hot Pot
 Categories: Chinese, Lamb
   Servings:  6
 
      3 lb Boneless lean lamb
      4 oz Bean thread noodles
    1/2 lb Spinach
    1/2 lb Chinese cabbage
      1 qt Chicken stock
      1 ts Finely chopped ginger root
      2 tb Finely chopped scallions
      1 ts Minced garlic
      1 tb Finely chopped cilantro

MMMMM--------------------------DIPPING SAUCE-------------------------------
      2 tb Sesame paste, or:
           - peanut butter
      1 tb Light soy sauce
      1 tb Rice wine or dry sherry
      2 ts Chili bean sauce
      1 tb Sugar
      1 tb Hot water
 
  USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak
  the noodles in warm water for 5 minutes, then drain them and cut them into
  5-inch lengths. Separate the spinach leaves from the stalks and wash them
  well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.
  Combine all the ingredients for the dipping sauce in a small bowl and mix
  them well. Each guest should have his or her own small portion of dipping
  sauce and a plate containing lamb, spinach and Chinese cabbage. When you
  are ready to begin, bring the stock to a boil and light the fondue. Ladle
  the stock into the fondue pot and put the ginger, scallions, garlic and
  coriander into the stock. Each person selects a piece of food and cooks it
  quickly in the pot. When all the meat and vegetables have been eaten, add
  the noodles to the pot, let them heat through, then ladle the soup into
  soup bowls. This dish also works successfully with other foods such as
  steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although
  it will no longer be a Mongolian Hot Pot, but more like the Cantonese
  Chrysanthemum Pot.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mongolian Beef #2
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Flank steak, thinly sliced
           -into pieces 1/4 x 1-1/2 x 2
           -inches
           Marinade:
      1    Egg
    1/2 ts Salt
    1/4 ts Black pepper
      1 ts Sugar
      2 tb Cornstarch
      1 tb Peanut oil
    1/4 c  Peanut oil
      2 tb Peanut oil
           Seasonings:
      1    Whole scallion, minced
      1 ts Minced fresh ginger
      1 ts Minced garlic
           Sauce:
      2 tb Soy sauce
      3 tb Dry sherry
      1 tb Hoisin sauce
      3 tb Water
      8    Whole scallions cut into 2
           -inch pieces
      1 ts Sesame oil (optional)
 
  Mix the ingredients for the marinade in a bowl until smooth.  Put in the
  beef slices and set aside uncovered for at least 20 minutes.  (They can be
  marinated up to 24 hours, covered, in the refrigerator.
  
  Heat the wok over high heat.  Add 1/4 cup peanut oil.  When oil is hot, ad
  meat and marinade.  Stir fry about 2 minutes, or until the meat loses it's
  pink color.  Remove meat from wok and set aside in bowl, uncovered. Add 2
  Tbs. peanut oil to the wok.  When the oil is hot, add the seasonings -
  minced scallion, ginger, and garlic.  Stir a few times, then add the sauce,
  soy sauce, sherry, hoisin sauce, and water mixed together.  Stir and add
  the scallion pieces.  Stir for 1/2 minute then return the beef to the wok.
  Stir just to heat through.  Stir in sesame oil, if desired.  Remove wok
  from heat and serve immediately.
  
  From: The Chinese Menu Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mongolian Grill
 Categories: Chinese, Beef, Lamb
   Servings:  4
 
    1/2 c  Millet
           Lamb bones*
     10 c  Cold water
           Salt
           Barbecue:
      2 lb Boneless lamb taken from the
           -upper part of the leg *
      2 lb Boneless beef sirloin
      2 c  Slivered green onion (cut in
           -half lengthwise and slice
           Diagonally into 1/2-inch
           -sections)
      2 c  Chinese parsley leaves
           Dip:
      1 c  Thin soy sauce
    1/2 c  Chinese red vinegar
    1/2 c  Rice wine
    1/2 c  Fresh ginger juice **
      2 tb Flower pepper salt (see
           -recipe at end)
    1/4 c  Hot pepper oil
    1/4 c  Sesame oil
      2 tb Garlic paste ***
 
  From: Kyosho Connick This first is from The People's Republic of China
  Cookbook, _Mongolian_Barbecue_ A truly native meal, typical of the diet of
  the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy
  sauce, quickly grilled and then wrapped in a sesame roll.  A gruel-like
  millet soup is eaten between sandwiches, and the meal is topped off with
  draughts of heated sorghum whiskey. Transposed to the West, this meal is
  ideal for an outdoor barbecue.
  
  Millet soup:
  
  * Ask the butcher to bone a leg of lamb.  Use the bones to make the soup
  and freeze the shank portion for later use. ** Smash 5 large slices of
  fresh ginger with the end of a cleaver handle and put them in 1/2 cup water
  for 2 hours.  Squeeze out the juice from the ginger slices. *** Peel and
  crush 4 large garlic cloves into a paste, and add a little rice wine or
  vinegar to moisten.
  
  Soak the millet overnight in cold water.  The next morning, put the lamb
  bones in a large pot.  Add water and bring to a boil. Reduce the heat and
  simmer for several hours, adding water to maintain the original volume.
  Skim off the fat, remove the bones and strain the stock. Drain the millet,
  rinse several times, add to the stock and simmer slowly for 1 to 2 hours,
  or until the grains break up and the soup is thickened. Salt to taste. Turn
  off the heat and set aside. While the stock is simmering, trim off all fat
  and skin from the beef and lamb. Wrap the meat well and place in the
  freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard.
  (This makes it easier to slice the meat very thinly.) Using a very sharp
  knife or cleaver, carefully cut against the grain of the meat to make
  slices about 1/8 inch thick.  Cut each slice into strips about 2 by 4
  inches.  Arrange the beef and lamb in layers on separate platters. Cover
  and refrigerate until ready to use. Put the green onion and parsley in
  separate bowls, cover and refrigerate until ready to use. Put each dip
  ingredient in a separate bowl, place the bowls on a large tray, cover and
  set aside.  Prepare the rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moo Goo Gaipan #1
 Categories: Chinese, Chicken
   Servings:  6
 
           Marinade:
      1 tb Ginger, finely grated
  1 1/2 ts Sesame oil
      1 ts White wine
    1/2 ts Sugar
    1/4 ts Salt
  1 1/2 ts Oyster sauce
    1/2 ts Light soy sauce
      1 ts Cornstarch
           Pinch freshly ground white
           -pepper
    1/2 lb Chicken breasts, strips
           SAUCE:
    1/2 ts Sugar
      2 ts Oyster sauce
      1 ts Light soy sauce
    1/2 ts Sesame oil
      2 ts Cornstarch
      1 pn White pepper
      5 tb Chicken stock
  3 1/2 tb Peanut oil
      1 tb Ginger, minced
    1/4 ts Salt
    1/4 lb Mushrooms, sliced
      6 oz Snow peas, sliced
    1/4 c  Bamboo shoots, sliced
      4    Water chestnuts, sliced
      1    Clove garlic, minced
      1 tb White wine
 
  1.  MAKE THE MARINADE:  Place the grated ginger in a small strainer set
  over a medium bowl.  Press hard with the back of a spoon to extract 1
  teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade
  ingredients.  Add the chicken and toss to coat well. Cover and set aside to
  marinate for 30 minutes. 2. MAKE THE SAUCE: In a large bowl, combine all
  the sauce ingredients and reserve. 3. Heat a wok over high heat for 30
  seconds.  Add 2 tablespoons of the peanut oil and turn the wok to coat with
  oil.  When a wisp of white smoke appears, add the ginger and salt. Stir,
  using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry
  for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts;
  sprinkle with a little water and stir fry for 2 minutes. Transfer the
  vegetables to a bowl and set aside.  Wipe out the wok with paper towels. 4.
  Heat the wok over high heat for 20 seconds and add the remaining 1 1/2
  tablespoons peanut oil.  Turn the wok to coat with oil. When a wisp of
  white smoke appears, add the garlic.  When it begins to brown, add the
  chicken with the marinade.  Spread the chicken out in a single layer and
  cook undisturbed for 2 minutes.  Turn the chicken pieces over and cook for
  1 more minute.  Drizzle the wine down the inside rim of the wok and stir it
  into the chicken.  Continue to cook until the chicken is cooked through,
  about 1 minute longer. 5. Add the reserved vegetables and stir fry for 2
  minutes. Make a well in the center of the mixture. Stir the sauce to
  combine and pour it into the well. Mix all the ingredients together, bring
  the sauce to a boil and cook until thickened, about 30 seconds. Transfer to
  a warm platter and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moo Goo Gaipan #2
 Categories: Chinese, Chicken
   Servings:  6
 
      1 lb Boneless, skinless chicken
           -breast
      1 tb Soy sauce
      1 tb Fresh grated ginger
      1 tb Corn starch
      1    Head/bunch fresh bok choy
    1/2 lb To 3/4 lb fresh mushrooms
    1/2 lb Fresh snow peas, stringed &
           -halved
      2 c  Chicken stock/bouillon
      2 tb Corn starch
      2 tb To 3 tb peanut oil
 
  Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1"
  or so (this works better if chicken is partially frozen). Mix chicken with
  next three ingredients and allow to marinate while you are preparing the
  vegetables.
  
  Wash bok choy thoroughly, trim off the tough ends of the leaves and part of
  the base, and chop into bite-size pieces including the green parts. Slice
  the mushrooms.  Cut the snow peas in half or slice after the tips and
  strings have been removed.  Mix the stock and the corn starch in a shaker
  
  Heat oil in wok until its almost smoking and then stir fry the chicken
  until its almost cooked through.  Then add the vegetables and stir fry
  until the bok choy leaves get sort of wilted down.  Pour in the
  stock/cornstarch mixture that was shaken just before pouring it in. Stir
  constantly until the sauce thickens.  Serve immediately over cooked rice.
  
  Note:  You can add bamboo shoots, sliced water chestnuts and all sorts of
  other stuff to this but I like the plain version best.  About the only
  thing I change is to throw in some Mrs. Dash, which isn't very Chinese, but
  heh!  Enjoy.
  
  Posted by: Mike Hackmann 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moo Goo Gaipan #3
 Categories: Chinese, Chicken
   Servings:  6
 
      1    Chicken breast

MMMMM-------------------------DREDGING MIXTURE------------------------------
      2 ts Cornstarch
    1/2 ts Salt
    1/4 ts Pepper

MMMMM----------------------------THICKENER---------------------------------
      2 tb Sherry
      3 tb Chicken broth
      2 tb Cornstarch

MMMMM------------------------OTHER INGREDIENTS-----------------------------
      4 oz Mushrooms, sliced
      4 oz Pea pods, strings removed
      1    Clove garlic minced
      2    To 3 slices ginger root
           -minced
      2 tb Oil
 
  Skin & bone chicken, then dice.  Combine Dredge ingredients, dredge chicken
  in mixture to coat. Mix sherry, chicken broth and cornstarch to form paste.
  Heat oil in Wok (or fry pan)  Add garlic & ginger, stir-fry a few times.
  Add chicken, stir-fry 1 minutes. Add mushrooms and pea pods, stir-fry 2 - 3
  minutes. Add sherry/broth/cornstarch paste to thicken. Serve with rice. ( a
  4 oz can of button mushrooms can be used instead of the fresh. Use liquid
  in place of chicken broth).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moo Sate
 Categories: Indonesian, Beef
   Servings:  4
 
MMMMM-------------------------------SATE------------------------------------
      2 lb Beef, Thinly Sliced
      3 tb Curry Powder
    1/2 ts Ground Chilies
      2    Garlic Cloves, Minced
      2 lg Onions, Minced
      4 tb Lemon Juice
      1 tb Honey

MMMMM-----------------------PEANUT DIPPING SAUCE----------------------------
      1 c  Peanut Butter
      1 c  Coconut Cream
      1 tb Lemon Juice
    1/4 c  Soy Sauce
      1 tb Worcestershire Sauce
      2 ds Tabasco Sauce
    1/4 ts Salt
 
  Slice the meat into thin strips, no more than 1/4" thick and about 1" wide.
  Make strips paper-thin if possible. Mix curry powder, chilies, garlic,
  onions, salt, lemon juice, and honey in a large bowl. Add the meat strips
  and toss well to cover with the marinade. Thread meat strips on bamboo
  skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and
  garlic bits cling to the meat. Arrange skewers of meat in a dish, cover
  with any remaining marinade, and refrigerate while making the sauce. Brown
  or grill the meat skewers and serve with the warmed peanut butter sauce for
  dipping. Sauce: Blend all ingredients together well to make a smooth sauce.
  Keep refrigerated, but warm before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moo Shu Vegetables with Chinese Pancakes
 Categories: Chinese, Pancakes
   Servings:  2
 
           Karen Mintzias
      2 ts Roasted sesame seed oil
      2    Green onions, thinly sliced
      2 c  Bok choy, thinly sliced
    1/2    Red bell pepper
           - thinly sliced
      1    Carrot, thinly sliced
    1/2 c  Mushrooms, thinly sliced
    1/2 c  Mung bean sprouts
      4 oz Reduced-fat tofu, crumbled
      2 ts Fresh ginger, peeled, grated
      1    Garlic clove, minced
      1 tb Tamari or soy sauce
           Hoisin sauce
      6    Frozen Chinese pancakes
           -OR- whole wheat crepes
           - (thawed)
 
  Preheat the oven to 325 F.  Wrap pancakes in foil and place in oven to
  warm, about 8 minutes.
  
  Heat sesame oil in a wok or large skillet until very hot.  Add green
  onions, bok choy, red bell pepper, carrots and mushrooms.  Stir-fry
  vegetables 3 to 4 minutes until crisp tender.  Add sprouts, tofu, ginger
  and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir
  in tamari and extra hoisin sauce.  To eat, drizzle a spoonful of hoisin
  sauce across center of pancake.  Top with generous helping of vegetables
  and roll up burrito style.
  
  Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
  Cholesterol: 0 mg               Grams of Fiber 7
  
  Source: Delicious!  July/August 1993
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mou-Shou Pork
 Categories: Chinese, Pork
   Servings:  6
 
      4    To 6 Chinese pancakes
      3    Eggs, beaten
    1/4 c  Mushrooms, sliced
    1/4 c  Chinese mushrooms, sliced
    3/4 c  Pork, shredded
      1 c  Shredded fresh cabbage
    1/2 c  Bamboo shoots, sliced
    1/2 c  Carrots, grated
    1/4 c  White onion, shredded
    1/2 c  Spring onions, chopped
      2    Cloves garlic, finely
           -chopped
      1 c  Soy sauce
      1 tb Sesame oil
      1 ts Pepper
      1 ts Szechwan peppers
      2 c  Soy oil for frying
 
  Heat soy oil in deep skillet to very hot.  Pour in pork and stir-fry 4
  minutes.  Add beaten eggs and stir-fry for one additional minute.  Add all
  fresh vegetables, except fresh garlic and spring onion, and stir-fry 2
  additional minutes.  Remove from skillet, drain thoroughly and reserve.  In
  same heated skillet, place garlic and spring onions.  Add soy sauce,
  pepper, Szechwan pepper and sesame oil.  Stir and return reserved reserved
  pork and vegetables to skillet.  Over hot flame, stir ingredients 1 or 2
  minutes an pour on serving platter.  On serving platter, put Mou-Shu Pork
  into steamed Chinese pancakes, folding pancake over mixture.  Fills 4 to 6
  pancakes.
  
  TWIN DRAGON - Englewood, CO. From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mu Shu Pork #1
 Categories: Chinese, Pork
   Servings:  6
 
    1/2 lb Rolled pork roast
      5 tb Oil
    1/2 bn Green onion/scallion
      2 c  Thinly sliced/shredded
           -chinese cabbage (bok choy)
      1 c  Fresh bean sprouts
      1 cn (8.5-oz) drained bamboo
           -shoots
      4    Beaten egg
      1 tb Sesame seeds
      2 tb Soy sauce
    1/2 ts Salt
    1/2 ts Sugar
           Mandarin pancakes (from any
           -oriental market)
 
  Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut
  the strips into shreds. Heat wok or large deep skillet over high heat. Add
  1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage,
  bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large
  bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to
  spread out into thin layer. COok until firm, breaking eggs up into small
  pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and
  remaining oil. Add pork; stir-fry until browned and thoroughly cooked. Add
  soy, salt and sugar. Return vegetable-egg mixture to pan. Stir-fry until
  heated. Serve with mandarin pancakes. Have each person add about a
  tablespoon of filling to their own pancakes, adding a dab of hot mustard,
  oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in
  half like soft taco, or roll it up, folding over one end to hold in the
  juices. Eat with fingers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mu Shu Pork
 Categories: Chinese, Pork
   Servings:  6
 
      2    To 3 pieces chinese black
           -mushroom or fungus dried
           -soak according
           To package direction drained
           -and slivered
      3 tb To 4 tb peanut oil for stir
           -frying
      2    Beaten eggs
      1 sm Onion sliced into strips
      3    To 4 strips fresh ginger
           -slivered
  1 1/2 c  Fresh bean sprouts
      2    Minced garlic cloves
    1/2 ts Sugar
    1/2 sm Head celery/napa cabbage cut
           -in half lengthwise
           Then crosswise into strips
           -1/8 inch wide
    1/4 c  Soy sauce divided
      1 ts Salt divided
    1/8 c  Water
           Plum sauce
      8    Inch lotus pad pancakes or
           -wrappers (SEE RECIPE) or
           -buy frozen
    1/4    To 1/2 lb boneless pork
           -slice into thin strips 1 in
           -long
 
  Be sure meat and all vegetables are uniformly cut. Heat 1 tablespoon of the
  oil in a wok or large skillet and fry the eggs omelet style. Quickly break
  into small strips with a spatula and remove from the pan. Put 2-3 more
  tablespoon of oil in the wok and stir-fry pork until it begins to brown.
  
  Add onion and garlic and fry 1-2 minutes. Add ginger, 1/8 cup of the soy
  sauce, water, sugar and 1/2 teaspoon of the salt. Add bean sprouts and
  mushrooms and stir fry 2 minutes or until sprouts just start turning
  translucent. Add the remaining soy sauce and salt plus the celery cabbage
  and stir fry until heated through.
  
  To assemble, lay warm wrapper on individual plate. Spread 1 to 1 1/
  2teaspoons plum sauce down center of wrapper. Place 1/4 to 1/2 cup
  vegetable/meat mixture down center on top of plum sauce. Fold left side of
  wrapper over mixture, bring up lower edge to center, then fold right side
  of wrapper over all, the top side is not folded. Turn seam side down on
  plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mu Shu Pork
 Categories: Chinese, Pork
   Servings: 12
 
           Stephen Ceideburg
    1/2 lb Boneless pork loin
    1/2 c  Dried lily buds (about 30)
    1/4 c  Tree ears, or:
      3 lg Wood ears
      2 tb Peanut or corn oil
      3    Eggs, lightly beaten
    1/2 ts Salt
      2 c  Shredded cabbage
    1/4 ts White pepper
    1/2 ts Sugar
      2 tb Shao Hsing rice wine or dry
           -sherry
      1 tb Light soy sauce
      3    Green onions, slivered
      1 ts Sesame oil
           PORK MARINADE:
      1 ts Finely minced fresh ginger
      2 ts Light soy sauce
    1/2 ts Sugar
      1 tb Dry vermouth or dry sherry
      1 ts Cornstarch
      1 ts Sesame oil
           HOISIN SAUCE DIP:
      3 tb Hoisin sauce
      1 tb Hot water
    1/2 ts Sugar, or to taste
           ACCOMPANIMENTS:
           Fresh coriander leaves
     12    Warmed Mandarin Pancakes
 
  Mu Shu Pork is served wrapped in Mandarin Pancakes, dressed with hoisin
  sauce and eaten like a burrito.
  
  Wrap the pork in plastic wrap and partially freeze to facilitate slicing.
  
  In 2 separate bowls, soak lily buds and tree ears in water until soft and
  pliable, about 20 minutes. Drain and squeeze dry. Snip off and discard hard
  ends of lily buds; set aside. Remove and discard hard clusters in center of
  tree ears; tear into 1/2-inch pieces. Set aside. If using wood ears, roll
  and cut crosswise into thin strips.
  
  Cut pork into thin slices, 1/8 inch by 1 1/2 inches. Stack, a few slices at
  a time, and cut into julienne strips. Put into a bowl and blend with
  marinade. Set aside.
  
  Preheat a wok over medium high heat. Add 1 tablespoon of the oil, tilt wok
  to coat sides. Pour in eggs, tilt wok so eggs slide up along sides. Push
  eggs in center up sides of wok to allow uncooked egg to slide down to the
  center. Cook, stirring occasionally, until set, light and fluffy (about 30
  seconds). Using top edge of spatula, poke and cut eggs and break into tin
  pea-sized morsels. Remove and set aside.
  
  Reheat wok over medium-high heat, add remaining oil and salt. When hot,
  scatter in pork; stir-fry until no longer pink and separated into strands,
  about 1 minute. Push meat up sides of wok, add lily buds, tree ears and
  cabbage; stir fry for 1 minute, or until cabbage has wilted. Season with
  white pepper, sugar, wine and so sauce; toss together for 15 seconds. Add
  slivered green onions, egg morsels and sesame oil; toss together to mix.
  Transfer to a platter.
  
  Hoisin sauce dressing: Stir together hoisin, water and sugar until
  dissolved.
  
  To serve: Spread 2 to 3 tablespoons pork mixture and a few coriander leaves
  across the middle of a warmed Mandarin Pancake. Drizzle on about 1 teaspoon
  of the hoisin dressing. Fold in sides of pancake and turn up the bottom.
  Or, serve mixture over rice.
  
  Makes 12
  
  PER SERVING: 155 calories, 7 g protein, 12 g carbohydrate, 8 g fat (2 g
  saturated), 64 mg cholesterol, 393 mg sodium, 1 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 3/19/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mung Bean Pancakes - Bindae Duk *
 Categories: Korean, Pancakes
   Servings: 18
 
  1 1/4 c  Hulled Split Mung Beans *
  1 1/2 c  Finely Diced Ham Or Salt
           - Pork
  1 1/2 c  Chopped Kim Chee
      3 tb Chopped Green Onions
      2 ts Crushed Garlic
      1 ts Salt
    1/2 ts Black Pepper
      2 lg Eggs
           Vegetable And Sesame Oils
 
  * Mung beans which have been peeled and split in half.  Substitute soy
  beans, canned chickpeas (garbanzos), or yellow lentils.
  ~-------------------------------------------------------------------------
  Soak the mung beans overnight in cold water, then drain well.  Place in a
  food processor, blender or mortar and grind to a fairly smooth paste,
  adding about 1 cup cold water.
  
  Stir in the remaining ingredients except the oils, beating until well
  mixed.  If you don't have any kim chee you can use finely chopped Chinese
  cabbage.  In this case, add a little chili powder to the pancake batter.
  
  Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame
  oils.  Drop spoonfuls of the batter onto the skillet and cook until golden
  underneath, with small bubbles appearing on the surface.  Flip over and
  cook the other side.  As they cook, stack the pancakes under a cloth until
  the remainder are done.  Serve hot or cold with chili and soy sauce dips.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Foo Yung
 Categories: Chinese, Chicken, Eggs
   Servings:  6
 
      4    Eggs, lightly beaten
    1/4 ts Salt
    1/4 ts Ginger, ground
    1/2 c  Chicken, cooked, finely
           - chopped
      1 c  Mushrooms, sliced
      1 c  Bean sprouts, fresh
      2    Green onions, finely chopped
      1    Celery stalk, finely chopped
           Cooking oil
           Soya sauce
 
  In a medium-sized bowl beat together all ingredients except oil and soya
  sauce.  Heat a small amount of oil in a large skillet (or Wok) at medium
  heat.  Drop large spoonfuls (about 2 tb or 25 ml) into skillet.  Cook,
  turning once, until lightly browned.  Repeat until all egg mixture is used.
  Serve with soya sauce.
  
  Source: Money's Mushroom Bag
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Satay (Satay Het Hom)
 Categories: Thai, Vegetarian, Appetizers
   Servings:  3
 
           Karen Mintzias
      8 oz Presoaked Chinese mushrooms

MMMMM---------------------------THE MARINADE--------------------------------
      1 ts Finely chopped galangal
      1 ts Finely chopped lemon grass
      1 ts Kaffir lime leaf
           -(finely chopped)
      2    Coriander roots
      4 sm Garlic cloves
           - coarsely chopped
    1/2 ts Curry powder
      1 tb Light soy sauce
      2 tb Sugar
      1 ts Powdered coriander seed
      1 ts Ground cumin
      1 ts Salt
      2 tb Oil
    1/2 c  Coconut milk

MMMMM-------------------------THE PEANUT SAUCE------------------------------
      1 tb Oil
      1 tb Red curry paste
      1 c  Coconut milk
      2 tb Sugar
    1/4 ts Salt
      1 tb Lemon juice
      3 tb Ground roast peanuts
 
  Taking each mushroom as a rough circle cut towards centre in a spiral to
  make one long strip as if peeling an apple in one go.  Set aside.
  
  THE MARINADE: In a mortar pound together the galangal, lemon grass, lime
  leaf, coriander roots and garlic to form a paste.  Place this in a mixing
  bowl and stir in all the other ingredients, mixing well.  Place all the
  mushroom strips in this marinade and leave for at least 30 minutes.
  
  PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry
  paste and fry briefly until it blends with the oil.  Add the coconut milk,
  lower the heat and stir well until a rich red colour appears.  Add the
  remaining ingredients, stirring constantly until a thick sauce is formed,
  and set aside.
  
  Take the mushroom strips from the marinade and thread each one on to a
  satay stick.  Grill/broil until cooked through.  Serve with the peanut
  sauce and fresh cucumber pickle.  Little triangles of toast may also be
  served for those who wish to mop up more sauce.
  
  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Soup
 Categories: Chinese, Vegetarian, Soups
   Servings:  4
 
      2 oz Dried mushrooms
      2 tb Cooking oil
      1    Green onion, chopped
      1 ts Garlic, chopped
      1 ts Ginger, chopped
      1 tb Soy sauce
      1 ts Brown sugar
    1/2 ts Salt
      1 l  Stock
 
  Soak mushrooms in water for 20 minutes.  Separate stem from caps & discard
  stems.  Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes.
  Add soy sauce, sugar & salt.  Mix together well.  Pour in stock & simmer
  gently with the lid on for 30 minutes.
  
  Jack Santa Maria, "Chinese Vegetarian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Stew (Nz)
 Categories: New zealand, Soups
   Servings:  4
 
    1/2 lb Mushrooms
  1 1/2 pt Milk
      2 oz Butter
      2 oz Flour
    1/2 ts Grated lemon rind
           Cream
 
  1. Cut the stems of the mushrooms and peel the heads. Clean thoroughly and
  slice.
  
  2. Cook mushrooms gently in hot butter for 5 minutes.
  
  3. Mix in the flour thoroughly then stir whilst adding milk.
  
  4. Cook at low heat until the soup is smooth and thick.
  
  5. Add salt and pepper to taste. Mix the grated lemon peel with a little
  whipped cream and place a blob on the soup after it has been poured into
  bowls. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushu Pork
 Categories: Chinese, Pork
   Servings:  4
 
MMMMM-----------------------------MARINADE----------------------------------
      1 tb Chinese rice wine or dry
           - sherry
      1 tb Light soy sauce
      1 ts Cornstarch
    1/2 lb Boneless pork butt or
           - shoulder, shredded
    1/2 c  Shredded lily stems
    1/4 c  Tree ears, soaked,
           - squeezed dry and shredded
      4    Scallions, shredded
    1/4 c  Shredded bamboo shoots
      5 tb Peanut oil
      4    Eggs, lightly beaten
      3 tb Chicken broth
    1/2 ts Sugar
      1 tb Chinese rice wine or dry
           - sherry
      1 ts Light soy sauce
      2 ts Sesame oil
           Salt to taste
 
  MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other
  shredded ingredients--tree ears, lily stems, scallions and bamboo shoots.
  Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in
  the beaten eggs. As soon as the egg begins to cling to the wok, scoop it
  and fold it over to scramble it. Work fast because the egg solidifies
  quickly and it can overcook. As soon as it solidifies, remove it from the
  wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of
  the oil for 30 seconds, or until it no longer looks raw. Remove it from the
  wok and set it aside. In the remaining 2 tablespoons of the oil, stir-fry
  the vegetables, more to combine them and heat them through than to cook
  them. Add the pork and mix it well with the seasonings. Finally, add the
  eggs, breaking them up to form bite-size lumps. Combine the ingredients
  well. Serve alone or with a platter of heated pancakes and a small bowl of
  hoisin sauce. Serves 2 to 4 as a main course.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussels in Black Bean Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
  1 1/2 lb Fresh mussels
      2 tb Peanut oil
      1 tb Finely chopped garlic
      2 ts Minced peeled fresh ginger
      2 tb Fermented black beans
      1 tb Bean sauce
      1 ts Chili bean sauce
      1 tb Rice wine
      1 tb Light soy sauce
      2 tb Chicken stock
      3 tb Minced whole scallions
 
  SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike beards. Soak
  in a large bowl in several changes of cold water. Drain thoroughly just
  before cooking. Heat a wok or skillet until hot; add oil. Add garlic,
  ginger and black beans; stir-fry 30 seconds. Add bean sauce and chili bean
  sauce and stir-fry for another 10 seconds. Add mussels and stir-fry for 1
  minute. Add rice wine, soy sauce and stock. Cook over high heat until the
  shells are completely open. Discard unopened mussels. Garnish with the
  chopped scallions and serve immediately.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mussels in Wine (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
      2    Dozen Mussels
    1/2 tb Chopped onion
      1    Wine Glass of sauterne OR
           -sweet sherry
      2 sl Bacon
    1/4 c  Grated cheese
 
  1. After cleaning place the mussels in a butter casserole dish.
  
  2. Add pepper and salt to taste and the chopped onion.
  
  3. Add the wine and cover the mussels with the slices of bacon cut in half
  and put on the lid.
  
  4. Bake for 15-20 minutes at 350 degrees.
  
  5. Remove the lid and sprinkle grated cheese over the mussels, return them
  to the oven and allow them to brown. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Myong's Kim Chee
 Categories: Korean, Condiment
   Servings:  1
 
      1    Head bok choi (napa, etc)
           -chopped into 2"x1" pieces
      1    Daikon radishes (or more)
           - sliced thinly
      2    Carrots; shredded
      8    Garlic cloves (or more)
           - thinly sliced
      2    Garlic cloves; crushed
  1 1/2 c  Sea salt
    1/2 c  Flaked dried red peppers*
           - *(crushed) OR MORE
    1/3 c  Fresh ginger root slices*
           - *or more to taste
      1 c  Coarsely chopped scallions
      1    Japanese horseradishes *
           - *or more to taste
      2 c  -water (boiled)
      2 c  Rice vinegar
      3 tb Sesame seeds
 
     Mix all dry ingredients together. Place in a large crockery or glass
  container that can be sealed airtight. Pour liquids over them, vinegar
  first. If the veggies are not covered by the liquid add more vinegar...NOT
  water- Seal jar and place into refrigerator for 2-12 weeks.
  
  *** NOTE *** The refrigeration is necessary to prevent spoilage.
       In Korea this is usually done in late Fall & Winter to be opened in
  the Spring- There are other types of kim chee called Summer Kim Chee, Light
  Kim Chee, and Moon Kim Chee.
  
  Posted by Don Houston in Fidonet Gourmet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Naan #1
 Categories: Indian, Breads
   Servings:  8
 
      1 c  Flour
      1 pk Yeast, dry
      2 ts Salt
      1 c  Water, hot
      1 c  Buttermilk; or yogurt
      1    Egg; (room temp)
      2 tb Oil
      1 tb Honey; or sugar
  2 1/2 c  Flour
           Ghee; (clarified butter)
           Garnishes *
 
  *  If desired, you can use cornmeal or sesame or poppy seeds on the bread.
  Combine 1 cup flour, yeast, and salt in a mixing bowl.  Stir in water,
  buttermilk, egg, oil and honey. Beat until smooth with an electric mixer.
  Stir in enough remaining flour to form a soft, sticky dough. Turn onto a
  floured surface, continue to work in flour until dough is stiff enough to
  knead.  Knead until smooth and elastic, but still soft (3 to 5 minutes).
  Place in an oiled bowl; turning once to coat top of dough. Cover; let rise
  until double in bulk (about 45 minutes). Punch dough down. Shape into 16
  equal balls.  Let rest 5 minutes. Roll out each ball to a 1/4-inch thick
  round. If desired, brush with melted butter and sprinkle with garnishes.
  Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE:
  There is no second rising in this recipe so that you get flat loaves.
  
  Time-Life Foods of the World Indian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Naan #2
 Categories: Indian, Breads
   Servings: 10
 
      2 c  All purpose flour
  1 1/2 ts Dry yeast
    1/4 ts Salt
    1/2 c  Water
 
  Combine ingredients to form a dough.  Let rise until doubled, for about 1
  hour.
  
  Punch dough down and divide it into 10 parts.  Roll each into a thin
  circle.  Brush one side with water.
  
  Spray griddle with noncaloric spray.  Put circles on hot griddle, watered
  side up. Bake until half done--lightly browned, about three minutes.
  Transfer to cookie sheet.
  
  Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
  for about 1 minute to finish cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Naan #3
 Categories: Indian, Breads
   Servings:  6
 
      4 c  Flour
      1 tb Sugar
      1 tb Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
      2    Egg
      1 c  Milk
      4 tb Ghee
 
  In a deep bowl, combine the flour, sugar, baking powder, baking soda and
  salt, and stir with a large spoon or fingers until well mixed. Make a
  shallow well in the center, drop in the eggs, and stir them into the flour
  mixture. Stirring constantly, pour in the milk in a slow, thin stream and
  continue to stir until all the ingredients are well combined.
  
  Gather the dough into a ball and place it on a smooth, slick surface such
  as a jelly roll pan or marble slab. Knead the dough for about 10 minutes,
  until the dough is smooth and can be gathered into a soft, somewhat sticky
  ball. Sprinkle a little flour over and under it from time to time while
  kneading to cut down on sticking.
  
  Moisten the hands with a teaspoon of ghee, gather the dough into a ball,
  and place it in a bowl, cover with a towel, and let the dough rest in a
  warm draft-free place about three hours.
  
  Slide two large ungreased baking sheets into the oven and preheat the oven
  and the pans to 450. Divide the dough into six equal portions.
  
  Moistening the hands with ghi occasionally, flatten and form each portion
  into a teardrop-shaped leaf, wide at the base and tapered at the top. Each
  leaf should be about six inches long and 3-1/2" across at its widest point,
  and about 3/8" thick. Arrange the bread leaves side by side on the
  preheated baking sheets and bake them in the middle of the oven for six
  minutes, or until they are firm to the touch. Slide the leaves under the
  broiler for a minute or so to brown the tops lightly. Serve hot or at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nam Phrik Kaeng Ka-Ri (Yellow Curry Paste)
 Categories: Thai, Condiment
   Servings:  1
 
      3    Dried chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped ginger
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 tb Chopped lemon grass
      1 ts Shrimp paste
      1 ts Salt
      2 ts Curry powder
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds
  and dry fry for about 5 minutes, then grind into a powder (with mortar and
  pestle.
  
  Into a blender, put the rest of the ingredients and blend to mix well. Add
  the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again
  to obtain about 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)
 Categories: Thai, Condiment
   Servings:  1
 
      5    Dried chilies
      3 tb Chopped shallots
      2 tb Chopped garlic
      1 ts Chopped galangal
      1 tb Chopped lemon grass
      1 ts Chopped kaffir lime rind
      1 ts Chopped coriander root
      2 ts Salt
      1 ts Shrimp paste
 
  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until well mixed.
  Then add the shrimp paste and blend once more to obtain about 3/4 cup of a
  fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste)
 Categories: Thai, Soups
   Servings:  1
 
      7    Dried chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      2 tb Chopped krachai
      1 tb Shrimp paste
      1 ts Salt
 
  Soak dried chilies in hot water for 15 minutes and deseed.  Into a blender,
  put all ingredients except the shrimp paste and blend until mixed well.
  Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a
  fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for 3-4 months.
  
  (Note:  Krachai is related to ginger and galangal, and usually used in fish
  dishes.)
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nam Phrik Kaeng Daeng (Red Curry Paste)
 Categories: Thai, Condiment
   Servings:  1
 
     13    Small dried chilies
      2 tb Chopped shallots
      4 tb Chopped garlic
      1 tb Chopped galangal
      2 tb Chopped lemon grass
      2 ts Chopped kaffir lime rind
      1 tb Chopped coriander root
     20    Peppercorns
      1 ts Shrimp paste
      1 tb Coriander seed
      1 ts Cumin seed
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat, put the coriander seeds and cumin seeds and dry fry for about 5
  minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp paste and
  blend to mix well.  Then add the coriander seed-cumin seed mixture and the
  shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
  paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste)
 Categories: Thai, Condiment
   Servings:  1
 
      3    Dried chilies
      3 tb Chopped shallots
      2 tb Chopped garlic
      1 ts Chopped galangal
  1 1/4 tb Chopped lemon grass
      2    Cloves
      1 tb Coriander seeds
      1 ts Cumin seeds
      5    Peppercorns
      1 ts Shrimp paste
      1 ts Salt
 
  Soak dried chilies in hot water for 15 minutes and deseed.  In a wok over
  low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander
  seeds, cumin seeds and dry fry for about 5 minutes, then grind into a
  powder (with mortar and pestle).
  
  Into a blender, put the rest of the ingredients except the shrimp paste and
  blend to mix well.  Add the shallot-garlic-galangal-lemon
  grass-clove-coriander seed-cumin seed mixture and the shrimp paste and
  blend again to obtain 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Namasu (Daikon and Carrot in Vinegar Dressing)
 Categories: Japanese, Salads
   Servings:  6
 
    1/2 lb Daikon, peeled & Shredded
  2 1/2 ts Salt
  2 1/2 ts Rice Vinegar
      1 pn MSG
      1 ea Small Carrot, shredded
    1/4 oz Katsuobushi
  1 1/2 ts Sugar
 
  Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
  thoroughly and set aside for 30 minutes.
    Put half of the Katsuobushi into a small pan, cook uncovered over low
  heat for 3-4 minutes, stirring constantly.  Transfer the Katsuobushi to a
  mortar and grind into a fine powder.  Shake the powder onto a piece of
  greaseproof paper through a sieve and set aside.
      Drain the daikon and carrot, squeeze them dry and place in a mixing
  bowl.  Add vinegar, sugar, and MSG.  Mix thoroughly and add katsuobushi.
  Serve at room temperature in small bowls
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nashi Beef with Macadamia
 Categories: Australian, Beef
   Servings:  4
 
      3    Nashi peeled and cored
      1    Lemon
      2 tb Oil
    500 g  Beef fillet (thinly sliced
           -strips)
      2    Chokos
      4    Spring onions chopped
      2    Garlic cloves chopped
      1 ts Grated ginger
    2/3 c  Macadamia halves
    1/3 c  Cold water
      1 tb Corn flour
      1 tb Soy sauce
      1 ts Chilli sauce
      2 tb Sesame seeds
 
   Cut the chokos under running cold water. remove peel and discard core. Cut
  into cubes and drop into boiling salted water for 5 minutes. Drain and
  cool.
  
   Cut nashi in to like sized cubes. Squeeze over lemon juice and combine
  with cooked chokos.
  
   Heat oil in wok and stir fry beef for a couple of minutes. Cook in several
  batches to allow beef to brown. Remove beef with a slotted spoon and fry
  the spring onions, garlic, ginger and macadamias on the same oil and juices
  for 1 minute.
  
   Combine the water, corn flour soy and chilli sauce and add to the pan
  along with the beef and stir until thickened.
  
   Add the chokos and nashi, stir just to mix and serve immediately. Garnish
  with sesame seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nasi Goreng (Fried Rice)
 Categories: Indonesian, Rice
   Servings:  6
 
      4 c  Cooked Rice
      6    Eggs
      4 tb Oil
      2 md Onions, Minced
      1    Garlic Clove, Minced
    1/2 c  Pork, Minced
    1/2 c  Cooked Peeled Popcorn Shrimp
      2 tb Soy Sauce
      2    Chilies, Sliced Thin
    1/2 c  Smithfield Ham
    1/2 c  Cooked Crab
    1/4 c  Chopped Celery
    1/2 c  Onion Flakes, Dried
 
  Cut ham in strips 1" long x 1/8" wide.  Beat the eggs.  Heat a skillet and
  grease it with a few drops of oil. Make 4 thin omelets from 4 of the eggs.
  Put aside to use as garnish. Add 2 T. oil to the skillet and make a thicker
  omelet from the other 2 eggs, and slice into 1/2" squares. Add 2 T. oil and
  fry onion and garlic for 2 minutes.  Add the Pork and stir until Pork is
  done.  Add shrimp, omelet squares, soy sauce, salt, pepper, and rice, then
  mix together over low heat for about 10 min. Heat one tablespoon oil in a
  heavy frying pan over medium high heat. Add 1/ cup dried onion flakes and
  stir until brown and crisp. Garnish with sliced omelet, chilies, ham,
  crabmeat, celery, and onion flakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nasi Goreng
 Categories: Indian, Pork, Chicken, Seafood
   Servings:  4
 
  1 1/2 c  Long grain white rice
      3 tb Corn oil
      2    Onions, cut in half, sliced
      2 sm Fresh green chilies, seeded,
           -chopped
      1    Pork tenderloin, diced (6oz)
      1    Skinned chicken breast (6oz)
      1 ts Paprika
      2 tb Light soy sauce
      4 oz Cooked peeled medium shrimp,
           -thawed if frozen
           Salt to taste
      1    Egg
      1 ts Cold water
  1 1/2 ts Butter
           Shrimp crackers
 
  Cook rice in boiling, salted water 12 minutes. Drain and rinse well, then
  drain again. Heat oil in a large skillet. Add onions, garlic and chilies
  and fry 2 minutes. Add pork and chicken and fry gently 10 minutes until
  cooked. Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6
  minutes or until piping hot, stirring constantly. Season with salt.
  
  Turn mixture into a warm serving dish and keep warm while preparing
  omelette topping. Whisk egg with cold water. Melt butter in a skillet. Add
  egg mixture and swirl skillet to give a thin, even mixture. Cook over
  gentle heat 2-3 minutes or until egg mixture is set and lightly golden
  underneath. Turn omelette out onto a flat surface. Roll up and cut in
  slices. Arrange slices of omelette on top of rice mixture. Serve hot with
  shrimp crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
 Categories: Japanese, Vegetables
   Servings:  6
 
      1 lb Eggplant
      4 tb White Miso Dressing
  2 1/2 ts Powdered mustard (Wasabi)
      1 pn Salt
  2 1/2 ts Soy Sauce
 
  IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
  pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan.
  Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool.
  Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and
  Wasabi into a mixing bowl and stir until well blended. Add the eggplant and
  toss until well coated.  Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Neri Shiro Miso (White Miso Dressing)
 Categories: Japanese, Condiment
   Servings:  1
 
     30 oz Shiro Miso (White Miso)
    3/8 pt Sake
     10 oz Sugar
      2 ea Egg Yolks
 
  Put the miso, sugar,sake into a medium sized saucepan and bring to a boil,
  stirring constantly.  Reduce heat and, and simmer for 30 minutes, stirring
  occaisionally.  Remove pan from heat and wuickly beat in 2 egg yolks, 1 at
  a time.  Immediately dip the bottom of the pan in ice water to cool
  rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or
  Kinome-ae.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Potatoes with Peas & Coriander
 Categories: Indian, Potatoes
   Servings:  4
 
      8 sm New potatoes
    1/4 c  Ghee
      1 ts Cumin seeds
    1/2 ts Turmeric
  1 1/2 ts Fresh ginger, minced
      2 sm Red chilies, chopped
      1 c  Fresh coriander
      1 ts Salt
      1 ts Garam masala
      1 tb Coriander seeds
    1/4 c  Lemon juice
      6 tb Water
    1/2 c  Frozen/fresh peas
 
  Wash & dice the potatoes.
  
  Put ghee in a pot, heat gently.  When hot, add the potatoes & cumin seeds.
  Cook, stirring, for 2 minutes.  Add turmeric, ginger & peppers.  Cook,
  stirring, 3 minutes.
  
  Add the remaining ingredients excepting the peas.  Lower the heat, cover &
  simmer for 15 minutes.  Check the water level, adding more if necessary.
  
  Just prior to serving, add the peas.  Uncover, turn up the heat & cook til
  all the water has evaporated.
  
  Bruce Cost, "Ginger East to West"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Year Fried Rice
 Categories: Chinese, Rice
   Servings:  6
 
      3    Strips bacon, diced
    3/4 c  Chopped green onions and
           -tops
    1/3 c  Diced red bell pepper
    1/4 c  Frozen green peas, thawed
      1    Egg, beaten
      4 c  Cold, cooked white rice
      2 tb Soy sauce
 
  Cook bacon in wok or large skillet over medium heat until crisp. Add green
  onions, red pepper and peas; stir-fry 1 minute.  Add egg and scramble. Stir
  in rice and cook until heated, gently separating grains.  Add soy sauce;
  cook and stir until heated through.  Serve immediately.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Niban Dashi (Vegetable Stock)
 Categories: Japanese, Soups
   Servings:  1
 
      3 x  Inch Sq Cooked Kombu
      2 pt Cold Water
    3/8 pt Katsuobushi (Cooked)
      3 tb Pre-Flaked Katsuobushi
 
  The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie.
  Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized
  saucepan and bring to boil.  Add all Katsuobushi, reduce heat and simmer
  for 5 minutes.  Strain out Kombu and Katsuobushi, discard Kombu and
  Katsuobushi.  Can be kept at room temp for 8 hrs or refrigerated for 2
  days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodles and Gravy (Yee Mein)
 Categories: Chinese, Pork
   Servings:  6
 
     20 sm Chinese mushrooms (or 1 can
           - sliced mushrooms)
    1/4 lb Chinese barbecued pork
    1/2 lb Bok choy
      1 pk Pre-fried noodles (1/2 lb)
      1 qt Chicken stock
      3 ts Oil
    1/2 lb Bean sprouts
      2    Green onions, slivered
    1/2 ts Salt
    1/2 ts Sugar
      2 tb Oyster sauce
      1 ts Cornstarch
      2 ts Water
 
  Cook Chinese Mushrooms by boiling in water for 10 minutes.  Rinse, squeeze
  dry, remove and discard stems; cut mushrooms into strips, julienne style.
  
  Cut Barbecued pork into very thin slices.
  
  Break branches off center stock of bok choy.  Remove and discard any
  flowers.  Peel outer covering off of center stock.  Cut bok choy diagonally
  into 2 inch lengths.
  
  Bring chicken stock to a boil, add noodles, and cook for 5 minutes.  Drain
  and set aside.  Discard the stock, as it will be quite oily!
  
  Heat wok, add 1 tablespoon oil and stir-fry bok choy, bean sprouts, green
  onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon
  salt and 1/2 teaspoon sugar.  Remove and set aside.
  
  Heat wok, add 2 tablespoon oil and noodles.  Stir-fry for 2 minutes; then,
  add the oyster sauce.  Mix well.
  
  Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss
  together water, and toss together until well mixed.
  
  Add thickening made by mixing the cornstarch with the cold water.  Cook for
  1 minute, and serve.
  
  SOURCE: Chopsticks, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodles in Cucumber Meat Sauce - Za Jiang Mein
 Categories: Chinese, Pork
   Servings:  6
 
      2 tb Peanut or corn oil
  1 1/2 lb Chopped pork butt
      2 tb Chinese rice wine, or:
           - dry sherry
      1 tb Grated ginger
      1 tb Minced garlic
      6    Green onions, chopped
    1/2 c  Hoisin sauce
    1/4 c  Hot bean paste
      2 tb Sugar
  1 1/2 tb Soy sauce
      1 c  Chicken stock
      2 tb Sesame oil
      1 lb Chinese wheat-flour noodles
           - FRESH, (w/ or without egg)
      1 lg Cucumber, cut into 1/3"
           - cubes
           Toasted black sesame seeds
           - (for garnish)
           Fresh coriander leaves
           - (for garnish)
 
  PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly
  brown the pork; break up clumps. Add rice wine; stir together for 1 minute
  or until the pork is dry. Push meat up the sides of the wok. Add ginger,
  garlic and half the green onions to the center of the wok; saute until
  fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and
  soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the
  sauce with the pork, add chicken stock and bring the sauce to a boil.
  Reduce to simmer and continue cooking, stirring occasionally until sauce
  has thickened into the consistency of spaghetti sauce, about 10 minutes.
  Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a
  boil. Separate strands by gently pulling the ball of noodles apart. Add
  noodles to boiling water; stir with a pair of chopsticks. When water
  reaches the second boil, add 1 cup cold water and let it come to a boil
  again. Pour into a colander. Rinse with cold water. Drain thoroughly and
  set aside. Toss with remaining tablespoon sesame oil and remaining green
  onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce
  on top. Garnish with cucumber, black sesame seeds and fresh coriander
  leaves.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodles with Vegetable and Curry Sauce (Gueyteow Pak)
 Categories: Thai, Vegetarian
   Servings:  2
 
           Karen Mintzias
      4 oz Fresh white sen yai noodles
    1/2 c  Beansprouts
      1 sm Bundle long beans
           - chopped into 1" lengths
      1 md Broccoli stem
           - sliced lengthwise
      1 c  Coconut milk
      1 tb Red curry paste
      1 ts Curry powder
    1/2 ts Sugar
      1 tb Tamarind juice
      1 tb Roast peanuts, crushed
      1    Shallot, finely chopped

MMMMM----------------------------TO GARNISH---------------------------------
           Potato rounds
           - extra-finely sliced
           - deep-fried until golden
           - brown and set aside
 
  This dish is a speciality of Narind nad Warochun at their restaurant The
  Lemon Grass, Sukhumvit Soi 24, Bangkok.
  
  In a large pan of boiling water, blanch the noodles and set aside.  Blanch
  the beansprouts, long beans and broccoli stems, arrange on a serving dish
  and set aside.
  
  In a saucepan, gently heat the coconut milk, stirring in the red curry
  paste until thoroughly blended.  Add the remaining ingredients, stirring
  until mixed.  Turn into a serving bowl.
  
  Either serve all three elements separately or place the noodles on the
  serving dish with the vegetables, pour over the sauce and garnish with the
  crispy potato.
  
  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodles with Spicy Pork
 Categories: Chinese, Pork
   Servings:  6
 
      1 lb Fresh angel hair pasta or
           -other very fresh noodles
      2 ts Chinese sesame oil
  1 1/2 lb Very lean ground pork
      4 tb Ginger grated coarse
      2 lg Cloves minced garlic
      2 ts To 4 ts hot chili sauce
           -with garlic
      4 ts Reduced sodium soy sauce
      4 tb Dry sherry
      3 tb Hoisin sauce
  1 1/2 c  Chicken stock
      4    Chopped scallions
 
  Cook noodles according to package directions. Heat sesame oil in wok or
  skillet and brown pork. Stir in ginger and garlic; saute 30 seconds,
  stirring. Reduce heat and add chili sauce, soy sauce, sherry and hoisin
  sauce; mix thoroughly. Add chicken stock; raise heat and cook quickly to
  reduce liquid. Remove from heat, stir in scallions and mix thoroughly with
  noodles. Let stand, covered, 30 minutes to blend flavors. Stir
  occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nora Pouillon's Lemongrass Sorbet
 Categories: Thai, Desserts
   Servings:  4
 
      1 c  Sugar
      2 lg Stalks lemongrass, crushed
           -and sliced
      1    One-inch piece of ginger
           -root
 
  In a small saucepan, bring 4 cups water to a boil with the sugar,
  lemongrass and ginger. Simmer 5 minutes. Remove from heat and let cool to
  room temp. Strain and chill. Freeze in an ice cream maker according to
  manufacturer's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North Indian Stuffed Eggplant
 Categories: Indian, Vegetarian
   Servings:  4
 
      2 md Eggplants
      4 c  Potatoes, cubed
      8 oz Cream cheese,
      2 tb Vegetable oil
      2 c  Chopped onions
      2 ts Ground cumin seeds
      1 tb Ground coriander seeds
      1 ts Turmeric
    1/2 ts Hot red pepper
    1/4 ts Ground cloves
      1 tb Minced ginger
      2 ea Garlic cloves, minced
      2 md Carrots, diced
      1 lg Green bell pepper, diced
      1 c  Green peas
      1 ea Tomato, diced
      2 tb Fresh lemon juice
           Seasme seeds
 
  Leaving stems on, slice eggplants in half lengthwise & place cut side down
  in pan.  Cover & bake at 375F for 30 to 40 minutes till tender.
  
  Whiule eggplant is baking, boil potatoes till tender & drain.  Mash with
  cream cheese in a large bowl.  Saute onions & dried spices in oil for 1
  minute.  Add garlic, ginger & saute till onion is translucent.  Add carrots
  & cook 5 minutes.  Add peppers & peas & cook till just tender. Stir in
  tomatoes & lemon juice.  Combine sauteed vegetables & potato mixture.
  
  Mash eggplant pulp & push to side.  Mound a quarter of filling on each
  half.  Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.
  
  "New Recipes From Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North South Onion Pancakes
 Categories: Chinese, Pancakes
   Servings:  8
 
           Joyce Jue
      3 c  Flour, cake or all-purpose
      1 c  Boiling water
    1/4 c  Cold water
           -or more if dough
           -feels too dry
      3 tb Shortening
           Vegetable oil for pan frying

MMMMM-----------------------------FILLING----------------------------------
      3 oz Boneless breast of chicken
           - skinned, diced
    1/2 ts Cornstarch
    1/4 ts Cooking sherry
    1/4 lb Chinese sausage, diced
      1 tb Chinese dried shrimp, minced
      1 ts Vegetable oil
      3 oz Chinese barbecued pork
           - diced
      1 bn Green onions, minced
      1 ts Oyster sauce (optional)
      1 ts Soy sauce
    1/4 ts Sugar
    1/4 ts Salt
 
  MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly
  with chopsticks or fork, then add cold water and mix well. Work dough until
  smooth and supple. Roll dough into shape of a ball. Cover well with plastic
  wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place
  the chicken in a small bowl; add cornstarch, cooking sherry and pinch of
  salt. Set aside and refrigerate and let marinate until ready to use.
  Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small
  frying pan over high heat for 1 minute. Add chicken with its marinade and
  stir-fry for another 2 minutes. Quickly stir in barbecued pork and 3/4 cup
  of the minced onions. (Set aside remaining onions for pancake wrappers.)
  Immediately season with the oyster sauce, soy sauce, sugar and salt, and
  mix well. Turn off heat; divide into 16 portions and set aside. Knead dough
  until smooth and divide equally into 16 pieces; cover with plastic wrap.
  Work 1 piece of dough at a time, keeping the rest covered in plastic wrap.
  Take a piece of dough and rub both sides with a bit of shortening, then
  roll out with a rolling pin to 6 inches in diameter. Again rub shortening
  (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1
  teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end
  into a long, narrow cylinder; then curl up again lengthwise into a
  snail-like cylinder. Place the dough on its broad side and roll out again
  with a rolling pin into a piece about 4 inches in diameter. Place one
  portion of filling in center of dough and seal well on top by pinching the
  dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set
  aside. Repeat until all the dough is prepared. Pan fry the onion pancakes
  in a thin layer of hot vegetable oil over medium heat, about 2 minutes on
  each side or until golden brown. Pat the onion pancakes gently with a paper
  towel to remove excess oil before serving.
  
  Makes 16 Pancakes, or 8 Servings
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
 Categories: Thai, Condiment
   Servings:  4
 
           Stephen Ceideburg
    1/4 lb Pork tenderloin *
      2 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      1 lg Shallot, minced
      2    Serrano chilies, with seeds,
           -chopped
      1 ts Tiny dried shrimp, minced,
           -or 1/2 tsp. shrimp paste
      1 ts Minced fresh lemon grass **
      1 lb Ripe plum tomatoes, chopped
           -or: ***
    1/2 c  Defatted chicken stock or
           -water
      1 tb Fish sauce
      1 ts Sugar
 
  * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
  in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
  (Italian-style) tomatoes, drained and chopped
  
  Not unlike a That version of spaghetti sauce, this is from the regional
  cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a
  strong aroma during cooking, but the flavor mellows.
  
  Place pork in a food processor and using an on/off motion, process until it
  is ground. Alternatively, chop pork with a sharp knife. Set aside.
  
  In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
  garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots,
  chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30
  seconds. Add the pork and stir-fry for about 1 minute, or until browned.
  Add tomatoes, stock or water, fish sauce and sugar and increase the heat to
  high. Cook, stirring frequently, for 2 minutes, or until the mixture boils
  vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes,
  or until slightly thickened. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE;
  127 MG SODIUM; 15 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North: Kashmir Lamb Stew (Kashmiri Gosht)
 Categories: Indian, Lamb
   Servings:  4
 
           Stephen Ceideburg
      2 lb Boneless lamb, trimmed of
           -all fat
    1/4 c  Cashew nuts
      3 tb Mild vegetable oil
      1    Two-inch piece cinnamon
           -stick, broken
      4    Whole cloves
      4    Cardamom pods
      1 ts Cumin seeds
      1 lg Onion, chopped
      1 tb Minced fresh ginger
      3    Garlic cloves, peeled,
           -crushed
    1/2 ts Ground coriander
    1/4 ts Turmeric
      1 ts Paprika
    1/2 ts Cayenne pepper
      1 ts Salt, or to taste
      2 md Tomatoes, peeled, seeded,
           -chopped
      3 md Boiling potatoes, peeled,
           -diced
      1 c  Water
      2 c  Unflavored yogurt
    1/4 c  Whipping cream
    1/2 c  Fresh peas, or frozen,
           -thawed
           Snipped fresh chives or
           -green onion tops
 
  Kashmir's cuisine combines the area's plentiful fruits and nuts with the
  rich ingredients and sophisticated cooking style of the Moghuls. This rich
  stew makes a marvelous main dish. Serve it with rice or crusty breads.
  
  Cut meat in 1-inch cubes and set aside. Grind cashews with a little water
  to make a paste. Set aside.
  
  Heat oil in a large, heavy skillet over medium-high heat. Add cinnamon,
  cloves, cardamom and cumin seeds.
  
  Cook, stirring, until fragrant, about 1 minute.
  
  Add onion, ginger and garlic. Stir and cook until onion is soft, about 3
  minutes.
  
  Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute.
  
  Add lamb and stir-fry until it is no longer red.
  
  Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes.
  
  Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and add
  to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat
  is tender.
  
  Skim off fat from surface.
  
  (May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium
  heat before continuing.)
  
  Add cream and peas and heat through. Sauce should be thick. If too thick,
  add a few tablespoons water. If too thin, boil to reduce.
  
  Serve stew in deep plates garnished with chives.
  
  PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g
  saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)
 Categories: Indian, Potatoes
   Servings:  4
 
           Stephen Ceideburg
           KOFTA:
      2 lg Russet potatoes, boiled,
           -peeled, mashed
    1/2 c  Green peas, fresh or frozen
    1/4 c  Shredded Cheddar cheese
      1    Fresh hot green chile,
           -chopped
    1/2 ts Ground coriander
      1 ts Cumin seeds
  1 1/2 ts Salt
    1/4 c  Chopped cashew nuts
      1 tb Raisins
    3/4 c  Chick-pea flour or corn
           -flour (see note)
      1 c  Water
           Mild vegetable oil for deep
           -frying
           SPICY CREAM SAUCE:
      8    Whole cashew nuts
      2    Whole cloves
      1 pn Nutmeg
    1/2    Inch cinnamon stick
      1    Garlic clove, peeled
      2 tb Unsalted butter
      1 lg Onion, grated
      1 pn Turmeric
      2 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Cayenne pepper
      1 ts Salt
      1 c  Half-and-half
      1 c  Water
    1/2 c  Heavy cream
      2 tb Chopped fresh cilantro
 
  Kofta, a classic dish of Moghul origin, is one of the most important
  preparations of Indian vegetarian cuisine. Traditionally, koftas are
  simmered in a delicate sauce and turned into a curried main dish. These
  kebabs are wonderful served as cocktail appetizers with a yogurt or fruity
  dipping sauce.
  
  The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,
  cashews and raisins. Form mixture into 1-inch balls.
  
  Make a batter with the flour and water. Season with pinch of salt, if
  desired.
  
  Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip
  balls into batter to coat completely, and deep-fry until brown (do not
  crowd), about 4 minutes. Set aside.
  
  (If you want the kebabs to remain firm, put them on a heated serving
  platter, and tent with foil. To serve, bring cream sauce to a boil and pour
  over kebabs.)
  
  The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little
  water to make a fine paste. Set aside.
  
  Heat butter in a large saucepan over medium-high heat. Add onion and saute
  until wilted; stir in ground paste and cook 2 minutes.
  
  Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half
  and water. Reduce heat and simmer about 15 minutes.
  
  (May be prepared 2 days ahead, cooled, covered and refrigerated.)
  
  Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
  Garnish with cilantro and serve immediately.
  
  Note: Chick-pea flour (also called besan) may be purchased at Indian
  grocery stores.
  
  PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
  saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)
 Categories: Indian, Ground beef
   Servings:  4
 
           Stephen Ceideburg
      2 tb Mild vegetable oil
    1/2 ts Cumin seeds
      1    Half-inch piece cinnamon
           -stick
      4    Whole cloves
      3    Green cardamom pods
      1 c  Chopped onion
      2    Garlic cloves, peeled,
           -crushed
      1    Half-inch piece fresh
           -ginger, crushed
    1/4 ts Turmeric
      1 lb Lean ground beef
      1 c  Peeled, chopped tomato
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Cayenne pepper
      1 ts Paprika
    1/2 ts Salt, or to taste
      1 c  Water
      1 c  Unflavored yogurt
      8    Almonds, blanched, ground to
           -a paste with
      2 tb Water
      1 ts Garam masala, optional (see
           -note)
    1/2 c  Fresh corn kernels *
      3 tb Chopped cilantro
 
  * blanched 1 minute in boiling water(or frozen, thawed corn)
  
  When casual and quick are your main requirements, try this one-pot meal
  from the royal kitchens. Don't be alarmed by the long list of ingredients,
  all you do is combine and cook. Serve this hearty dish with toasted pita or
  French bread and a green salad.
  
  Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon,
  cloves  and  cardamom; stir until fragrant, about I minute. Add onion,
  garlic, ginger and turmeric and cook, stirring, until onion is lightly
  browned, about  4 minutes.
  
  Add beef and cook, breaking up meat with a fork, until no longer pink,
  about 4 minutes.
  
  Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for
  2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring
  occasionally. Reduce heat, cover, and simmer until mixture thickens and
  flavors mellow, about 45 minutes. Skim off fat.
  
  Stir in garam masala, corn and cilantro. Note: A spice blend available at
  Indian grocery markets and some specialty food stores.
  
  PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat (8 g
  saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nue Nam Tok: Grilled Beef with Thai Seasoning
 Categories: Thai, Beef
   Servings:  6
 
      3    Serrano chilies
    1/4 c  White vinegar
  1 1/2 lb Flank steak
    1/4 lb Red onion; sliced
      4    Green onions
    1/4 c  Lime juice; PLUS:
      1 tb Lime juice
      2 tb Fish sauce
      1 ts Ground roasted chilies *
      2 tb Ground toasted rice **
           Red lettuce leaves
           Coriander sprigs
           Mint or Basil leaves
 
  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15 minutes.
  
  2.  Grill the beef to the desired doneness, preferably over charcoal. Slice
  it across the grain into strips 1/8" thick and 1 to 2 inches long. Put
  these in a large ceramic bowl.
  
  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into thin
  pieces.  Add both types of onion to the beef.
  
  4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix
  well
  
  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and mint or
  basil leaves.
  
  6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.
  
  *  Use small hot chilies about 3 to 4 inches long.  Roast whole chillie
  stems and all, in a dry wok or skillet until the color changes to dark red
  or brown depending on the chilies used.  Be careful not to let them burn.
  When the chilies have cooled, remove the stems and seeds.  Place the
  chilies in a food processor or blender and grind using short pulses.
  Pre-ground chilies are also commercially available, but often lack the
  "bite" of home ground ones and may be more expensive.
  
  ** Place uncooked rice in a dry wok or skillet and heat over moderate heat
  until deep golden brown,s tirring frequently to keep from burning and to
  allow it to develop a uniform color.  Watch the rice carefully after it
  begins to change colorand stir constantly because it can burn easily at
  this stage.  When it is auniform deep golden color, remove from heat and
  allow to cool to room temperature.  Grind it to a fine powder in a blender
  or a spice grinder.  This can be made in advance and kept in quantity so
  that there is always a supply on hand, but it is also easy to make up while
  preparing the dish.
  
  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuer Sawan (Heavenly Beef)
 Categories: Thai, Beef
   Servings:  1
 
      1 lb Lean Beef
      2 ts Ground Coriander Seeds
    1/2 ts Ground Cumin - Coarse
      1 tb Good Quality Fish Sauce
    1/2 c  Sugar
           Oil for Frying
 
  Wash beef, and trim of all fat and gristle.  Use a very sharp knife, slice
  the beef into fairly large, very thin, sheets.  Place the pieces of beef
  into a bowl and add fish sauce.  Mix, and lightly knead by hand till well
  mixed and the beef had "soften".  Add sugar, and continue to knead till the
  sugar is dissolved and well mixed in.  To taste, take a small piece, and
  fry till done, and taste.  Adjust tastes, if required, by adding more sugar
  or fish sauce to the uncooked beef.
  
  Add coarsely ground coriander seeds and cumin.  Mix together well.  Remove
  the beef pieces, spread out in a single layer on a wire rack and dry in the
  sun.  When top side is dry, turn the beef pieces over to dry the other
  side.  Caution....do NOT over-dry, or the end result will be dry and hard.
  
  When properly dried, the beef may be stored in airtight container -
  refrigeration is recommended.  To serve, add a little oil to a hot pan, and
  add the beef pieces when the oil is hot.  Use medium to low heat, and fry
  till the beef pieces are cooked and crispy.  Remove from pan, and drain of
  excess oil.  Blot off remaining oil with paper towels, and serve when cool.
  
  Translated by Padej Gajajiva from "Home Maker - Book 2" by Ponsee Gajajiva.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Cham Dipping Sauce
 Categories: Vietnamese, Condiment
   Servings: 34
 
           Stephen Ceideburg
      2    Cloves garlic
      2    Fresh chile peppers,
           -preferably Serrano
      1 tb Sugar
      3 tb Fish sauce
  2 1/2 tb Fresh lime juice
      4 tb Water
 
  This sauce truly defines Vietnamese cuisine. It goes well with deep fried,
  roasted and grilled foods. [Amen! S.C.]
  
  In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or
  blend in a food processor or blender.) [It's better in a mortar. Trust
  me... S.C.] Transfer mixture to a bowl and add fish sauce, lime juice and
  water; stir to blend. Allow mixture to sit for 5 minutes or until ready to
  serve. Strain mixture into dipping saucers. [Not me--I prefer a chunky
  texture. S.C.]
  
  Makes about 3/4 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Cham
 Categories: Vietnamese, Condiment
   Servings:  6
 
      1    Clove garlic
    1/2    Fresh hot red chili pepper
           -or 2 dried
      2    Heaping teaspoons granulated
           -sugar
    1/8    Fresh lime
      2 tb Fish sauce (nuoc mam)
  2 1/2 tb Water, more if necessary
 
  Peel the garlic. Split the chili pepper down the center and remove the
  seeds and membrane. Cut into pieces and put into a mortar, together with
  the garlic and sugar. Pound into a paste. Squeeze the lime juice into the
  paste, then with a small knife remove the pulp from the lime section and
  add it as well. Mash this mixture and add the fish sauce and water.
  
  Note: If you find this a trifle strong at first, dilute it with an
  additional 1/2 tablespoon of water.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Leo #1
 Categories: Vietnamese, Condiment, Vegetarian
   Servings:  1
 
      1 tb Granulated sugar
      2 tb Tuong
      2 tb Water
           Fresh hot red chili slices
           -to taste
      1 tb Chopped roasted peanuts
 
  Mix the sugar with the tuong and water.  Add some slices of the red chili
  pepper.  Sprinkle with roasted peanuts.
  
  Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very
  hot wok and stir until the skins turn black and scorched. Transfer to a
  colander and cool (2-3 min). Wipe off skins.
  
  Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is
  actually quite different from "regular" soy sauce.
  
  The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a
  division of Penguin Books, NY, 1986).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Leo #2
 Categories: Vietnamese, Condiment
   Servings:  6
 
    1/4 c  Roasted peanuts, ground
      1 tb Peanut oil
      2    Garlic cloves, minced
      1 ts Chili paste (tuong ot tuoi)
      2 tb Tomato paste
    1/2 c  Chicken broth or water
    1/2 ts Sugar
      1 tb Peanut butter
    1/4 c  Hoisin sauce
      1    Fresh red chile pepper,
           -seeded and thinly sliced
 
  Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted
  peanuts. S.C.]
  
  Heat the oil in a small saucepan. When the oil is hot add the garlic chili
  paste and tomato paste. Fry until the garlic is golden brown, about 30
  seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to
  dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer for
  3 minutes.
  
  Divide the sauce among individual dipping bowls and garnish with the ground
  peanuts and slice chile. Server warm or at room temperature.
  
  Yield: about 1 cup.
  
  [Be careful when frying the chili paste. Getting a lungful of the smoke is
  NO fun. S.C.]
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Leo #3
 Categories: Vietnamese, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1    Clove garlic, sliced
      1 tb Vegetable oil
      1 sm Piece of pork liver (see
           -note below), minced
      1 tb Ground pork
      1 ts Tomato paste
    1/4 c  Tuong
    1/2 c  Water
  1 1/2 ts Peanut butter
      1 tb Granulated sugar
  1 1/2 tb Sesame seeds
     10    Roasted Peanuts, coarsely
           -chopped [See note above.
           -S.C.]
           Thin strips of hot pepper
           -for garnish
 
  Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower
  the heat and add the tomato paste; stir and add the tuong. Stir again and
  add the water and peanut butter. Raise the heat to medium and add the
  sugar. Boil for 1 minute and transfer to a bowl.
  
  Add the sesame seeds to a medium-hot frying pan, stirring constantly until
  browned. This should take 2 to 3 minutes. Add the sesame seeds to the nuoc
  leo, along with the chopped peanuts.
  
  The sauce can be garnished with thin strips of hot pepper.
  
  Note: Beef or chicken liver can be substituted, but pork liver is
  preferred. The piece should be the size of a large chicken liver.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Leo #4
 Categories: Vietnamese, Condiment
   Servings:  6
 
    1/4 c  Roasted peanuts ground
      1 tb Peanut oil
      2    Garlic cloves, minced
      1 ts Chili paste (tuong ot tuoi)
      2 tb Tomato paste
    1/2 c  Chicken broth or water
    1/2 ts Sugar
      1 tb Peanut butter
    1/4 c  Hoisin sauce
      1    Fresh red chile pepper,
           -seeded and thinly sliced
 
  Prepare the roasted peanuts. Set aside.
  
  Heat the oil in a small saucepan. When the oil is hot, add the garlic,
  chili paste and tomato paste, Fry until the garlic is golden brown, about
  30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk
  to dissolve the peanut butter. Bring to a boil, Reduce the heat and simmer
  for 3 minutes.
  
  Divide the sauce among individual dipping bowls and garnish with the ground
  peanuts and sliced chile. Serve warm or at room temperature.
  
  Yield: About 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuoc Leo with Tamarind
 Categories: Vietnamese, Condiment
   Servings:  6
 
      1 tb Tamarind paste
    1/2 c  Plus 3 tablespoons water
      1 tb Vegetable oil
      2    Cloves garlic, chopped
    1/3 c  Tuong
      1 ts Granulated sugar
      2 tb Peanut butter
      2 tb Roasted Peanuts
 
  Soak the tamarind paste in the 3 tablespoons water.
  
  Heat the oil and add the chopped garlic; cook briefly. Add the water from
  the tamarind to the saucepan, discarding the remaining tamarind paste a,and
  seeds. Stir and add the tuong, 1/2 cup water, sugar, peanut butter. Mix
  well and boil for 2 minutes, stirring constantly. Sprinkle the nuts on top
  of the sauce and pour into individual bowls for serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Masala
 Categories: Indian, Condiment
   Servings:  6
 
      2 tb Vegetable oil
      1 ts Cumin seeds
      1 ts Cardamon seeds
      1 tb Poppy seeds
      1 ts Black peppercorns
      2    Garlic cloves, crushed
      1    Inch piece fresh gingerroot,
           -grated
      2 oz Blanched almonds or unsalted
           -cashew nuts, chopped
    1/4 c  Boiling water
 
  Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10
  minutes, until golden brown, stirring constantly. Add garlic and gingerroot
  and cook 2 minutes more, then cool.
  
  Put spice mixture in a blender or food processor fitted with the metal
  blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover
  tightly and keep in a cool place for up to 1 month.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nuta-Ae (Seafood and Spring Onions in Miso Dressing)
 Categories: Japanese, Seafood
   Servings:  6
 
      1 lb Cleaned fresh squid

MMMMM--------------------------------OR-------------------------------------
     18 ea Cockles or Clams
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Okonomiyaki
 Categories: Japanese, Seafood
   Servings:  4
 
      1    Sheet nori (8x7")
           SAUCE
    1/4 c  Catsup
  1 1/2 tb Worcestershire sauce
    1/4 ts Dijon mustard
      2 tb Sake
      1 ts Tamari soy sauce
           OKONOMIYAKI
      2    Eggs
      1 c  White flour
      1 c  Water
      2 tb Sake
      1 pn Of salt
      2 c  Shredded cabbage (1 1/2"
           -strips)
    1/4 c  Shredded carrot
      4    Whole scallions, cut in 1/2
           -lengthwise and into 1-inch
           -strips
    1/4 c  Vegetable oil
    1/2 c  Cooked shrimp, cut in
           -1/2-inch pieces
 
  Toast the nori, crumble, and set aside. Combine all sauce ingredients in a
  small saucepan and simmer for 30 seconds, stirring constantly. Remove from
  the heat and cool to room temperature. Beat the eggs in a lge. bowl. Add
  the flour and water and continue beating until you have a batter the
  consistency of pancake batter.  Add the sake and salt. Fold in the cabbage,
  carrots, and scallions.  Mix the batter together evenly. Each okonomiyaki
  will use 1/4 c. of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon
  1/4 c. of batter onto the hot skillet (like a pancake) making sure the
  vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp on top.
  Cook each side on medium heat for 2 minutes, until lightly browned. Reduce
  the heat to low and cook, covered, for another 5 minutes, occasionally
  turning and gently pressing the okono. with a spatula. Prepare 3 mor okono.
  as above.  Keep the finished pancakes warm in a low oven while making the
  rest, or use 2 skillets and make 2 okono. at a time.
  
  Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a
  sprinkling of nori.
  
  YIELDS 4 6-INCH OKONO. -- SERVES 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Okra with Tomatoes
 Categories: Chinese, Vegetables
   Servings:  4
 
      1 lb Okra, trimmed & sliced
      1 lb Tomatoes, peeled, quartered
      1 sm Onion, sliced
      1 oz Margarine
      2 tb Oil
      4    Green cardamoms
           Salt & pepper
      1 ts Garam masala
      2 tb Chopped coriander leaves
 
  Melt margarine & oil in a wok & add the cardamoms.  Fry for a few seconds
  then add the onion & salt & pepper to taste.  Cook till soft, but do not
  brown.  Add the okra & tomatoes & cook for a few more minutes, stirring
  frequently.  Be careful not to overcook.  As soon as the vegetables are
  cooked, sprinkle on the garam masala & chopped coriander & serve
  immediately.
  
  Bridget Jones, "Wok Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Egg Fu Yung
 Categories: Chinese, Eggs
   Servings:  4
 
      5 lg Eggs, slightly beaten
    1/2 ts Salt
      4 tb Peanut or corn oil
           - (or more if needed)
      3    Shallots, trimmed
           - cut lengthwise,
           - into thin slices
      2    Garlic cloves, finely minced
      2 oz Fresh snow peas, cut
           - diagonally into thin
           - slices
      1 c  Bean sprouts, tails removed,
           - blanched and drained
      4 oz Small bay shrimp
    1/2 lb Barbecued pork, diced
      1 tb Chopped Coriander leaves
           - or: green onions

MMMMM------------------------EGG FU YUNG SAUCE-----------------------------
    3/4 c  Chicken stock
  1 1/2 ts Oyster sauce
    1/4 ts Sugar
      1 pn White pepper
      1 ts Cornstarch, mixed with
      1 tb Water
      3 dr Asian sesame oil
 
  IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
  preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
  When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
  high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
  almost 1 minute or until vegetables are tender but still crisp. Toss in the
  shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
  from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
  medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
  pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
  edges are crisp (about 1 minute). Turn patty over and brown other side
  (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
  mixture in same manner, adding more oil if needed. Arrange omelets on a
  serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
  omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
  After frying omelets, pour off all the oil. Set wok over high heat, add
  chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
  in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
  oil. Makes about 1 cup.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old White-Cut Pork Slices with Garlic Sesame Sauce
 Categories: Chinese, Pork
   Servings:  8
 
           Stephen Ceideburg
      8 c  To 10 cups water
  1 1/2 lb Boneless leg of pork, pork
           -butt or loin
      2    Green onions, crushed
      3    Quarter-sized slices fresh
           -ginger, crushed
      2    Garlic cloves, crushed
    1/4 c  Shao-Hsing rice wine, or dry
           -sherry
           Fresh coriander sprigs for
           -garnish
           GARLIC SESAME SAUCE:
      1 ts Finely minced garlic (about
           -2 small cloves)
    1/2 ts Fresh minced ginger (about 2
           -quarter-sized slices)
      1 tb Dark soy sauce
      1 tb Light soy sauce
    1/2 ts Hot pepper oil, or to taste
      1 ts Asian sesame oil
  1 1/2 ts Sugar
      2 ts Rice vinegar
      2 tb Minced fresh coriander or
           -green onion
 
  Fresh ham or a fairly fat cut of pork is traditionally used for this
  recipe, but boneless lean pork loin makes a delicious and leaner
  substitute. For a nontraditional presentation, serve the pork with grilled
  asparagus spears, Asian eggplant and/or zucchini slices. Or, arrange the
  slices on a bed of watercress with strips of roasted pepper and serve as a
  first course salad. Or, simply alternate the pork with thin rounds of
  chilled cucum- ber.
  
  Bring the water to a boil in a large pot, then add the pork, green onions,
  ginger, garlic and wine. Bring to a boil again. Skim off the scum that
  rises to surface. Cover, reduce heat low and simmer for 45 minutes.
  
  When the meat is done, half fill a large pan with cold water and ice cubes.
  Remove the meat from the pot and immediately plunge it into the ice water;
  let sit for 20 minutes to firm up the meat and juices. Remove pork, pat
  dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours,
  or overnight.
  
  Garlic Sesame Sauce: Mix together all ingredients.
  
  To serve: Cut the meat crosswise into paper-thin slices (no thicker than
  1/8 inch) and arrange in a circular pattern on a plate. Serve sauce on the
  side or drizzle it over the pork. Garnish with fresh coriander eaves.
  
  PER SERVING: 120 calories, 14 g protein, 1 g carbohydrate, 6 g fat (2 g
  saturated), 41 mg cholesterol, 250 g sodium, 0 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion & Mushroom Bhajis
 Categories: Indian, Appetizers
   Servings: 10
 
      1    Onion
      2 oz Button mushrooms
    1/4 c  Brown rice flour
    1/4 c  All-purpose flour
    1/2 ts Turmeric
    1/2 ts Hot chili powder
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/4 ts Salt
    2/3 c  Plain yogurt
           Vegetable oil for deep
           -frying
           Fresh parsley sprig (opt)
 
  Peel, quarter and thinly slice onion.
  
  Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder,
  cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in
  10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4
  minutes or until golden brown and cooked through. Drain on paper towels.
  Garnish with parsley sprig, if desired, and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Cakes
 Categories: Chinese, Appetizers
   Servings:  4
 
      8    Flour tortillas
      2 tb Sesame oil
      1    Egg; lightly beaten
    1/2 c  Finely chopped green onions
           Oil for deep frying
           Salt
 
  Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2
  tablespoons green onions over each tortilla. Top each with remaining
  tortillas. Press firmly around edges and cover with plastic wrap. Let stand
  until ready to deep fry. Heat oil for deep-frying in wok or deep pan to
  400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook,
  turning with tongs, to brown both sides. Drain each cake, holding it
  vertically over pan. Drain again on paper towels. While hot, cut each cake
  into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot.
  
  Created by: Henry Chung, The Hunan Restaurant, San Francisco
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ono Chicken Wings
 Categories: Chinese, Chicken, Appetizers, Wings
   Servings:  8
 
      1 c  Soy sauce
      1 c  Pineapple juice
      1    Clove garlic; minced fine
      2 tb Onion; minced
      1 ts Ginger; grated
    1/4 c  Brown sugar
      7 oz Beer
    1/4 c  Vegetable oil
      5 lb Chicken wings
           Sesame seeds; toasted
 
  Cut off and discard the small tip of each wing.  Cut main wing at joint.
  Combine first 8 ingredients and stir until dissolved.  Pour over chicken
  and marinate overnight.  Be sure sauce overs all pieces.  Drain and save
  marinade.  In large skillet, heat a small amount of oil and brown chicken
  on all sides over medium.  When brown, add 1/2 cup marinade; cover; reduce
  heat and simmer 15-20 minutes.  Stir and add more marinade if necessary.
  May be cooked a day in advance and reheated in oven before serving. Add
  marinade to moisten before heating.  Serve hot in a chafing dish. Sprinkle
  with toasted sesame seeds if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Open-Face Dumplings
 Categories: Chinese, Pork, Appetizers
   Servings:  6
 
      1 lb Ground pork
     10    Chinese dried black
           -mushrooms, softened in hot
           Water for 20 minutes, stems
           -removed and caps
           Finely chopped
      2 c  Minced garlic chives (Or
           -substitute 2 cups minced
      2 c  Minced garlic chives
           (Or substitute 2 cups minced
           Leeks and 1 tablespoon
           Minced garlic)
      2 tb Minced fresh ginger
      2 tb Soy sauce
      2 ts Rice wine
  1 1/2 ts Sesame oil
    1/4 ts Freshly ground black pepper
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch
 
  TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer 1/2
  cup minced scallion greens
  
  Lightly chop the ground pork until fluffy.  Place in a mixing bowl and add
  the remaining filling ingredients.  Stir vigorously in one direction with
  your hand or a wooden spoon to blend the ingredients evenly.
  
  Place a heaping tablespoon of the filling in the middle of a dumpling skin
  and gather the edges of the skin around the filling. Holding the dumpling
  between your index finger and thumb, squeeze it in the center to form a
  "waist".  Push the filling up from the bottom to create a flat surface.
  Smooth the top surface with the bottom of a spoon dipped in water.
  
  Line steamer trays with damp cheesecloth or parchment paper that has been
  brushed with sesame oil (if steamer trays are not available, lightly brush
  several aluminum pie plates with sesame oil).  Arrange the shaped dumplings
  about 1/4-inch apart in the steamers or on the plates.
  
  Fill a wok or a spaghetti pot water level with the bottom edge of the
  steamer tray and heat until boiling.  Stack the steamer trays one on top of
  the other, cover and place over the boiling water.  Alternatively, you may
  fit the pie plates in the spaghetti pot and cover with the lid. Steam the
  dumplings for about 15 minutes over high heat, reversing the stacked trays
  after 8 minutes.  Remove the cooked dumplings and continue steaming the
  dumplings as necessary.  Sprinkle the finished dumplings with the minced
  scallion greens and serve with dipping sauces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orak Orik (Cabbage Scramble)
 Categories: Indonesian, Seafood
   Servings:  4
 
      2 tb Oil
      1 tb Chopped Onion
      3    Garlic Cloves
      3 oz Cooked Diced Small Shrimp
    1/2 ts Salt
    1/2 ts Pepper, Bblack
    1/2 sm Cabbage, Finely Shredded
      4    Eggs, Beaten
      2    Scallions, Finely Sliced
 
  Heat the oil in a wok. Add the onion, garlic, shrimp, salt and pepper and
  stir-fry until the onions are translucent.  Mix in the cabbage and then add
  the eggs.  Cook, stirring, until the eggs are set.  Transfer to serving
  dish and garnish with scallions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Beef #1
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Boneless top sirloin steak,
           -partially frozen
      3 tb Soy sauce, divided
    1/4 c  + 1 tsp sugar, divided
      1    Egg white
      2 tb Cornstarch
      2 tb Vegetable oil
      2 tb Finely chopped fresh orange
           -or tangerine peel
    1/2    To 1 tsp Chinese chili paste
           -with garlic
      2 tb Frozen orange juice
           -concentrate
      1 tb Ketchup
    1/4 c  + 1 Tb water, divided
           Few drops orange extract
           -(Optional)
           Minced fresh parsley for
           -garnish
           Orange slices for garnish
 
  Cut the partially frozen steak across the grain into paper-thin slices
  about 1 1/2 inches long and 1 inch wide.  In a medium bowl, combine 1
  tablespoon soy sauce and 1 teaspoon sugar.  Add the beef slices and toss to
  coat.  Mix in the egg white, then add 1 tablespoon of the cornstarch,
  mixing with fingers to distribute evenly.
  
  In a wok or 10-inch skillet, heat the oil over high heat until hot. Add the
  beef and stri-fry until the meat just loses its redness, about 3 minutes.
  Remove with a slotted spoon to a dish.
  
  In the oil remaining in the wok, stir-fry the orange peel over medium heat
  for 2 to 3 minutes to soften.  Mix in the chili paste, orange juice
  concentrate, the remaining 2 tablespoons soy sauce, the remaining 1/4 cup
  sugar, the ketchup, 1/4 cup water, and the orange extract.  Heat to
  boiling.  Dissolve the remaining 1 tablespoon cornstarch in the remaining 1
  tablespoon water and add to the wok.  Cook, stirring constantly, until the
  sauce boils and thickens, 1 to 2 minutes.
  
  Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot
  cooked rice, garnished with parsley and orange slices, if desired.
  
  "365 Easy One-Dish Meals"; Natalie Haughton, 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Beef with Green Peppers
 Categories: Chinese, Beef
   Servings:  6
 
  1 1/2 lb Flank steak fat trimmed
    3/4 c  Orange juice
      3 tb Soy sauce
      2 tb Creamy peanut butter
  1 1/2 tb Julienne s;iced orange peel
      2    Minced small garlic cloves
  1 1/2 ts Curry powder
    1/2 ts Red wine vinegar
    1/4 ts Crushed red pepper
      1 tb Peanut/vegetable oil
      2 md Green bell peppers cut into
           -1/4 inch wide strips
      2 tb Chopped scallions
           Peeled sections of
           - 2 oranges
 
  Diagonally cut beef, against the grain, into slices 1/4 inch thick by 4
  inches long. In bowl, combine orange juice, soy sauce, peanut butter,
  orange peel, garlic, curry, vinegar and red pepper. STir to blend. Add
  beef; toss to coat evenly. Cover; set aside to marinate 2 hours at room
  temperature or refrigerate overnight. Heat oil in deep skillet or wok over
  high heat. Add beef mixture. Cook and stir 2 minutes. Remove beef from
  skillet with tongs or slotted spoon. Add green peppers to skillet; cook and
  stir about 5 minutes until browned around edges. Stir in scallions and
  return beef to skillet. Cook and stir 1 minute more. Garnish with orange
  sections.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Beef #2
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Top round steak, thinly
           Sliced (like Brasciole)
      2 tb Sherry
      2 tb Cornstarch
      2    Egg whites
      6 tb Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 c  Beef stock
      2 tb Light soy sauce
      1 ts Sugar
  1 1/2 tb Cornstarch
      1 ts Red wine vinegar
      5    Dried red chile peppers,
           -Broken into pieces
      8    Thin slices of orange rind
           -(orange part only) or more
           Fresh ground black pepper
           -To taste
 
  Whisk together the sherry, cornstarch, and egg whites until the mixture is
  foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat
  into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just
  until crispy and browned, remove to wok rack to drain.
  
  Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers to
  hot oil in wok. Stir-fry until orange rind begins to darken and aroma from
  oil becomes pleasant. Add remaining ingredients and stir until bubbly (add
  more beef stock if too thick). Add fried beef and toss to coat with sauce.
  Serve at once with steamed white rice.
  
  Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese
  co-worker Orange Beef
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
  1 1/4 lb Skinned and boned chicken, 1
           -1/2-inch pieces
      6 tb Dry sherry, divided
    1/4 ts Salt
      4 ts Peanut oil
    1/2 c  Julienne-cut red bell pepper
    1/4 c  Diagonally sliced scallions
           Zest of 1/2 small orange,
           -cut into 2 x 1/8-inch
           -strips
           And blanched (use lemon
           -zest)
      1    Garlic clove, minced
      1 tb Each reduced-sodium soy
           -sauce and water
      1 ts Each cornstarch, sugar, and
           -rice vinegar
      4    Trimmed scallions, 4 inches
           -long for garnish
 
  In glass or stainless-steel bowl combine chicken, 3 tablespoons of the
  sherry, and the salt and let stand at room temperature for 30 minutes. In
  9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper,
  scallions, orange zest and garlic and cook, stirring quickly and
  frequently, until vegetables are tender-crisp, about 3 minutes. Drain
  chicken, reserving marinade.  Add chicken to skillet (or wok), increase
  heat, and stir-fry until chicken is browned, about 5 minutes. Te reserved
  marinade add remaining 3 tablespoons sherry, and the soy sauce, water,
  cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over
  chicken mixture and cook, stirring constantly, until mixture thickens.
  Serve garnished with scallions.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Chicken #2
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts
      1    Green onion

MMMMM-----------------------------MARINADE----------------------------------
      2    Slices ginger
    1/4 ts Salt
      4    Dried red peppers
      1 tb Soy sauce

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Cornstarch
  1 1/2 tb Rice wine
      3 tb Oil
      1 tb Soy sauce
      2 tb Fresh orange peel
      1 ts Red wine vinegar
  2 1/2 ts Sugar
 
  PREPARATION: Cut chicken into 3/4" pieces. Mix marinade. Add chicken.
  
  Marinate 30 minutes. Shred orange peel. Fine chop green onion. Mince
  ginger. Mix sauce. COOKING: Heat 2 Tbs oil in wok over high heat.
  
  Stir-fry chicken 2-3 minutes until white and firm. Remove. Wipe wok clean.
  Heat 1 Tbs oil over high heat. Stir-fry dried peppers until dark red.
  Reduce temperature to medium. Stir-fry orange peel; green onion and ginger
  until aroma comes. About 1 minute. Raise temperature to high. Add sauce.
  Bring to boil. Return chicken to wok. Stir-fry until well mixed and heated
  through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Crispy Beef
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Beef Flank
      1    Egg White, beaten
           Salt, sprinkling
      1 tb Flour
      1 tb Cornstarch
    1/2 ts Baking Powder
      1    Egg Yolk, beaten
      2 c  Water
           Oil, for deep frying
      2 ts Vegetable Oil
           Ginger root, 1 inch, minced
      1    Garlic Clove, minced
      1 ts Orange Zest, thin strips
      1 ts Dry Mandarin Zest, hydrated
      1    Scallion, chopped
      2 ts Oriental Chili Sauce
      1 tb White Cooking Wine
      2 tb Chicken Broth
    1/2 tb Soy Sauce
      1 tb Sugar
 
  * For tenderness and appearance, be sure to cut the beef strips diagonally
  across the grain.
  
  In a small bowl, toss beef strips with a sprinkling of salt. Stir in beaten
  egg white.
  
  In a medium bowl, prepare batter by combining flour, cornstarch and baking
  powder. Mix egg yolk with half of the water and add. Whisk in additional
  water until a smooth, runny batter develops. Heat oil to 325. Dip beef
  strips in batter. Carefully place strips in hot oil and fry for about a
  minute or until batter is set. Drain and set aside. Keep oil hot. In
  another wok, heat a tablespoon of oil. Combine and add ginger, garlic,
  orange zest, mandarin zest and scallions. Stir fry for about 30 seconds.
  Combine and add chili sauce, wine, chicken broth, soy sauce, and sugar.
  
  Stir until thick and shiny. Keep warm.
  
  Re-fry beef strips. Drain. Quickly stir into thickened orange sauce. Serve
  hot with bowls of steamed rice. Serves 4.
  
  From Chef Jackie Chow of Chez Flamingo, 1809 St. Catherine West. From The
  Gazette, 91/06/12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ginger Beef
 Categories: Chinese, Beef
   Servings:  6
 
      2 tb Soy sauce
      1 tb Shao Hsing wine
      2 ts Cornstarch
      2 ts Vegetable oil
    3/4 lb Beef steak, thinly sliced
           Orange Sauce:
    1/4 c  Thawed undiluted frozen
           Orange juice concentrate
      1 tb Sugar
      1 tb Soy sauce
      2 tb Vegetable oil
      5    Thin slices fresh ginger
      1 ts Cornstarch mixed with water
           Marinade:
           Orange slices for garnish
 
  Place a wok or wide frying pan over high heat until hot. Add oil, swirling
  to coat sides. Add ginger slices and cook, stirring, until fragrant, about
  5 seconds. Add beef and stir-fry for 2 minutes or until barely pink. Add
  sauce and stir-fry for 30 seconds. Add cornstarch solution and cook,
  stirring, until sauce boils and thickens. Garnish with orange slices.
  
  [Personal note: this would probably be quite pretty with thin orange peel
  curls, rather than, or in addition to, orange slices.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ginger Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lg Lemon
      3 lg Oranges
      2 tb Olive oil
      2    Whole chicken breasts,
           -boned, skinned and pounded
           -flat
      1    Inch piece ginger, minced
      3    Garlic cloves, minced
      1 lg Onion, sliced
      1 lg Red pepper, julienned
      1 c  Trimmed snow peas
      3 tb Soy sauce
  1 1/2 tb Hoisin sauce
      1 tb Cornstarch, mixed with 2
           -tb water
 
  Grate 2 oranges and lemon; set peel aside.  Squeeze juice from 2 oranges
  and lemon.  Set aside.  Section third orange; set sections aside.  Heat
  olive oil in a large skillet; add chicken pieces, ginger and garlic. Saute
  until chicken pieces are brown on both sides.  Reduce heat; add onion, red
  pepper strips and snow peas.  heat gently while combining juices, soy
  sauce, hoisin sauce and cornstarch.  Mix well and add to skillet.  Stir
  over medium heat until sauce thickens and coats chicken and vegetables. Add
  orange segments.  Serve at once on hot plates. Makes 4 servings.
  
  Origin:  Appeal, Fall 1992. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange, Red Pepper, Radish and Red Onion Salad
 Categories: Indian, Salads
   Servings:  4
 
           Stephen Ceideburg
      1 md Head romaine lettuce, cut
           -into thin shreds
      1 md Sweet juicy orange, cut into
           -small pieces
      1 bn Radishes, sliced or cut into
           -coarse chunks
      1    Red bell pepper, cut into
           -rings or small strips
    1/2    Red onion, sliced very
           -thinly
           Olive oil to taste
           Lemon/lime juice, to taste
           Salt to taste
           Cumin to taste
           Cayenne pepper or harissa,
           -to taste
 
  Arrange romaine on platter then top with orange, radishes, bell pepper and
  onion. Dress with olive oil and lemon, then sprinkle with salt, cumin and
  cayenne.
  
  PER SERVING (with 2 tablespoons olive oil): 110 calories, 2 g protein, 11 g
  carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 24 mg sodium, 4 g
  fiber.
  
  Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Beef Stir-Fry
 Categories: Chinese, Beef
   Servings:  4
 
MMMMM------------------------------SAUCE-----------------------------------
      1 tb Cornstarch
      1 ts Sugar
      1 ts Instant beef bouillon
           -granules
      1 ts Orange peel, finely shredded
    1/2 c  Orange juice
      1 tb Soy sauce

MMMMM-------------------------------BEEF------------------------------------
     12 oz Beef top round steak
           Nonstick spray coating
      1    Clove garlic, minced
      4    Green onions, bias cut into
           -1-inch lengths
      1 tb Cooking oil
      8 oz Fresh spinach, torn into
           -bite-size pieces
      4 oz Sliced water chestnuts,
           -drained (1/2 can)
      2 c  Cooked rice, hot
 
  Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and
  set aside.
  
  Beef: Partially freeze steak; slice thinly across the grain into strips.
  Spray a wok or large skillet with nonstick spray coating.  Stir-fry garlic
  and onion 1 minute and remove from wok.  Add oil to wok, if needed.
  Stir-fry half of the beef for 2 to 3 minutes.  Remove form the wok and
  stir-fry the rest of the beef.  Return all of the beef to the wok. Stir in
  the Orange Sauce.  Cook and stir until bubbly.  Stir in spinach, water
  chestnuts, and onion mixture.  Cover and cook for 1 minute. Serve hot over
  rice.
  
  LOW CALORIE RECIPES; Summer 1988
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Flavored Bean Sauce
 Categories: Korean, Condiment
   Servings:  1
 
    1/2 c  Korean-style bean paste
           - (kochu jang)
      1 tb Red wine vinegar
      2 tb Fresh orange juice
      2 tb Sugar
           Freshly grated peel 1 small
           - orange
 
  In a small bowl, combine all ingredients until smooth.  Serve at once or
  cover and refrigerate until needed.
  
  Variation: Use red peppers, eat over rice.
  
  Makes 3/4 cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental 6 Bean Salad
 Categories: Chinese, Vegetarian
   Servings:  6
 
      1 c  Garbanzo beans (canned,
           -drained) (chickpeas)
      1 c  Kidney beans (canned,
           -drained)
      1 c  Lima beans (canned or fresh)
      1 c  Mung beans (chinese bean
           -sprouts) fresh
      1 c  Soy beans (fresh)
      1 bn YA (??) beans (oriental long
           -beans...12-18" long)
      1    Artichoke heart
           Red bell pepper, julienned
           Water chestnuts, sliced

MMMMM-----------------------------DRESSING----------------------------------
      1    Chunk tofu
           Soy sauce
           Ginger
           Garlic
           Sesame oil
 
  DRESSING Mix dressing ingredients up together. Break tofu up into small
  bite sized pieces. (sorry I didn't get the amounts for the dressing, but he
  was going so fast, I missed it if he gave actual amounts...) Allow to sit
  while preparing the rest of the salad.
  
  SALAD Mix all salad ingredients except for the YA beans together in a bowl.
  Save three Ya beans for each plate. Braid them (as in hair) and lay the
  braided Ya bean around the side of each salad plate. If there is any
  leftover Ya beans, chop them and add to salad. Once salad has been
  thoroughly tossed, place mound on each plate. Pour dressing over top and
  serve immediately.
  
  Origin: Cooking with Yan, TV show Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Barbecue Pork Tenderloin
 Categories: Chinese, Pork
   Servings:  8
 
      8 lb Pork Tenderloin (Boneless)
  1 1/3 c  Soy Sauce
    2/3 c  Oriental Toasted Sesame Oil
      4 lg Minced Garlic Cloves
      1 tb Ground Ginger
      1 tb MSG (Optional)
     19 oz Bottled Barbecue Sauce
 
  Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
  grill. Combine 1/3 cup soy sauce, 1/3 cup sesame oil, 3 minced garlic
  cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure
  the ginger is not not clumping. Place pork into marinade and place in
  refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from
  marinade and place on covered grill. Add wet wood to grill fire pan to
  insure adequate supply of smoke. Prepare sauce: Combine barbecue sauce, 1/3
  cup sesame oil, 1/3 cup soy sauce and 1 minced garlic clove in a bowl and
  mix well. Serve over sliced pork tenderloins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Beef and Pea Pods
 Categories: Chinese, Beef, Microwave
   Servings:  5
 
      1 sm Head Cauliflower
      1 md Green Pepper *
      1 lb Steak **
      1    Clove Garlic, Minced
      1 md Onion, Chopped
      3 tb Soy Sauce (Imported)
      6 oz Frozen Pea Pods
      2 c  Water
    1/4 c  Cornstarch
      4 ts Instant Beef Bouillon
    1/2 ts Sugar
      3 c  Hot Cooked Rice
 
  * Green Pepper is to be seeded and cut up into small strips. ** Steak is to
  be Tenderloin Tip or Round steak cut into paper-thin
  ~---------------------------------------------------------------------
  Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine
  cauliflower, green pepper, beef, and onion in 2 quart casserole. Drizzle
  with soy sauce; stir lightly to coat evenly. Cover and microwave on high
  (100%) 6 minutes; stir.  Cover and microwave until meat is no longer pink,
  3 to 5 minutes. Add Frozen pea pods.  Cover and microwave until pea pods
  are thawed, 2 to 3 minutes. Mix water, cornstarch, bouillon and sugar in
  4-cup glass measure.  Stir in juices from meat. Microwave uncovered on high
  (100%) 2 1/2 minutes; stir. Microwave to boiling, 2-3 minutes. Stir into
  meat mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Bar-B-Q Pork Tenderloin
 Categories: Chinese, Pork
   Servings:  8
 
      8 lb Pork Tenderloin (boneless)
    2/3 c  Oriental Toasted Sesame Oil
      1 tb Ground Ginger (fresh)
     19 oz Bottled Bar-B-Q Sauce
  1 1/3 c  Soy Sauce
      4 lg Minced garlic cloves
      1 tb MSG (if desired)
 
  Trim pork tenderloin of all fat (the sesame oil will prevent burning on the
  grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
  ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger
  is not not clumping. Place pork into marinade and place in refrigerator for
  6 to 8 hours (over- night if you prefer). Remove pork from marinade and
  place on covered grill. Add wet wood to grill fire pan to insure adequate
  supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
  1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
  over sliced pork tenderloins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Beef Short Rib Barbecue
 Categories: Chinese, Beef
   Servings:  6
 
      4 lb Beef short ribs, trimmed
           Of excess fat and cut
           Crosswise no more than 3/8
           To 1/2" thick
    2/3 c  Thinly sliced green onions
    1/2 c  Soy sauce
    1/2 c  Water
    1/4 c  Oriental dark roasted
           Sesame oil
  2 1/2 tb Packed brown sugar
  1 1/2 tb Toasted sesame seeds,
           Crushed
      1 tb Minced garlic
      1 tb Grated fresh ginger root
    1/2 ts Ground red pepper
    1/8 ts Freshly ground Szechwan
           Peppercorns
           Fresh red chili peppers
           Green onions
           Radish Roses
 
  Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
  seeds,garlic,ginger,red pepper and Szechwan peppercorns.Place ribs and
  marinade in plastic bag or utility dish, turning to coat.Close bag securely
  or cover dish;marinate in refrigerator 4 to 6 hours,turning
  occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
  over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
  marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
  degree of doneness.Place ribs on platter;garnish with chili peppers,green
  onions and radish roses.Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
    1/4 c  Firmly Packed Brown Sugar
      2 tb Cornstarch
    1/4 c  Vinegar
      1 tb Soy Sauce
     15 oz Pineapple Chunks, Drained
      1 c  Strips, Green Pepper
      1 c  Thin Onion Rings
      1 tb Oil
      2    Boneless Chicken Breasts *
 
  * Cut into thin strips.
  ~-------------------------------------------------------------------------
  In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar
  and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat
  oil in wok. Add chicken and stir fry, just until tender, and chicken has
  turned white.  Add pineapple and vegetable mixture; stir until well mixed.
  Cover and simmer over low heat 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chicken Stir-Fry
 Categories: Chinese, Chicken
   Servings:  6
 
      3 tb Lite soy sauce
  1 1/2 tb Cornstarch
    1/2 ts Sugar
      2    Skinned boned chicken
           -breasts 1 1/4 lb cut into
           -thin strips
      4 oz Snow peas trimmed
      1 ts Minced ginger root
      2 tb Peanut/vegetable oil divided
      1 md Red bell pepper seeded and
           -cut into thin strips
      1 md Yellow squash slice thin
 
  In small bowl, blend 6 tablespoon water, soy sauce, cornstarch and sugar.
  In large skillet, over high heat, cook chicken and ginger in 1 tablespoon
  oil, stirring until chicken is lightly browned and cooked through. Remove
  to serving platter. Add the remaining 1 tablespoon oil to skillet. Add
  vegetables and cook, stirring, until crisp-tender, about 3 minutes. Return
  chicken to skillet with soy sauce mixture. Cook until sauce thickens and
  chicken is heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chicken Salad
 Categories: Chinese, Chicken
   Servings:  8
 
      1    (4 1/2 Lb. ) Fryer
      1 c  Sliced Ginger root
      3    Stalks Celery, Diagonally
           Sliced
      4 oz Uncooked Rice Noodles
      2 tb Vegetable Oil
  1 1/2 tb Low Sodium Soy Sauce
      1 tb Lime Juice
      1 cl Garlic Minced
      6    Green Onions Sliced
    1/2 c  Sliced Radishes
      3    Carrots Diagonally Sliced
 
  Remove Giblets & Neck From Chicken. Rinse Chicken; Pat Dry. Make Several
  Slits in Skin Of The Chicken & Insert Ginger root Slices. Place Chicken in
  A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50
  Minutes. OR Until Chicken Is Tender.  Remove Chicken From Broth, Reserving
  Broth; Let Chicken Cool.  Discard Ginger root Slices. Skin & Bone Chicken &
  Cut Into 1/2 Inch Pieces. Set Aside. Bring Reserved Chicken Broth To A
  Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain
  Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again.
  Cook Rice Noodles According To Package Directions.  Drain Well.
  
  Combine Oil, Soy sauce, Lime Juice,& Garlic.  Add To Reserved Chicken,
  Celery, Carrots, Green Onions & Radishes, Tossing Gently.
  
  Spoon Rice Noodles Onto A Serving Platter.  Arrange Chicken Mixture in
  Center.  Chill Until Ready To Serve.
  
  About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9.
  Chol. 57.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chews
 Categories: Chinese, Desserts
   Servings: 60
 
      6 oz Chow Mein Noodles
      1 c  Flaked Coconut
      6 oz Semisweet Chocolate Chips
      6 oz Butterscotch-Flavored Chips
      3 oz Slivered Almonds
 
  Preheat oven to 350 degrees F.  Place noodles and coconut on cookie sheet
  in single layer.  Bake 10 minutes or until crisp.  Melt chocolate chips and
  butterscotch chips in top of double boiler over hot, not boiling water.
  Remove from heat; stir in almonds, coconut and noodles.  Drop mixture by
  teaspoonfuls onto waxed paper.  Cool until set.  Makes 5 dozen. Typed by
  Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chicken #2
 Categories: Chinese, Chicken
   Servings:  6
 
      2    Chicken breasts
      1 tb Cornstarch
      2 tb Brown sugar
    1/4 ts Oregano
      1    Clove crushed garlic
      2 tb Cooking oil
    1/4 c  Soy sauce
    3/4 c  Wine
    1/3 c  Seedless raisins
 
  Split, skin and debone chicken breasts. Combine all ingredients except
  chicken in a small bowl. Pierce chicken breasts with a fork. Place chicken
  in a casserole and cover with sauce mixture. Microwave on high for 11-13
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Chrysanthemum Bowl
 Categories: Chinese, Soups, Chicken, Pork, Seafood
   Servings:  8
 
      2 qt Chicken broth
    3/4 tb Sesame oil
      2 ts Salt
      4 oz Bean threads
           - cellophane noodles
      1    Cabbage head, shredded
      1 lb Spinach, fresh
      2    Chicken boneless breasts
      8 oz Chicken livers
      8 oz Pork tenderloin
      8 oz Firm white fish
      8 oz Shrimp
      1 c  Small oysters
      3 tb Soy sauce
      2 tb Sherry
      2 lg Chrysanthemums
 
  Slice all meats and vegetables in Chinese manner (thin strips).  Bring
  chicken stock, oil and salt to boil in large serving pot. (A Mongolian Hot
  Pot is traditional) and keep bubbling over heat.  Arrange noodles and all
  raw ingredients attractively on large platter.  Add sherry and soy sauce to
  bubbling broth. Provide guests with chopsticks and serving bowls. invite
  guests to add the raw ingredients to the broth.  Let cook just until fish
  and shrimp are opaque.  Just before guests serve themselves from the pot,
  sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some
  of the soup into each guests bowl.
  
  Source: Bon Appetit From the collection of: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Dressing
 Categories: Chinese, Condiment
   Servings:  6
 
      2 c  Vegetable oil
    2/3 c  Or more cider vinegar
    1/4    To 1/3 cup tamari or soy
           -sauce
      2    To 3 thick slices of ginger
           -root
           One thick slice onion
           Just over 1/3 cup orange
           -juice
      1 tb Tomato paste
 
  Puree the ginger root and onion in a food processor using the metal blade.
  Add all other ingredients and blend well.  Use as dressing for light green
  salad.
  
  Sorry for the approximate amounts.  The recipe was cut down from a very
  large one and all the measurements did not break up evenly. You can also
  very amount of ingredients, ginger, vinegar etc. according to your taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Flavored Cucumber Salad
 Categories: Chinese, Salads
   Servings:  4
 
      1    English Cucumber
      1 tb Rice Vinegar
      1 tb Soy Sauce
      1 tb Vegetable Oil
    1/2 ts Oriental Sesame Oil
    1/2 ts Salt
    1/2 ts Sugar
    1/4 ts Hot Chinese Chili Paste
      1 sm Clove Garlic, Minced
 
  Trim ends off cucumber and cut into 1 inch chunks.  Combine rice vinegar
  with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
  and garlic.  Mix dressing with cucumbers and serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Flank Steak
 Categories: Chinese, Beef
   Servings:  6
 
    3/4 c  Barbecue/thick and spicy
           -sauce
      3 tb Soy sauce
    1/4 c  Green onion slices
      2 tb Sesame seeds toasted
      1    Minced garlic clove
    1/4 ts Ground ginger
  1 1/4 lb To1 1/2 lb flank steak
 
  Score steak with knife on both sides. Pour combined remaining ingredients
  over steak. Cover; marinate in refrigerator several hours or overnight,
  turning once. Place steak on greased rack of broiler pan or greased grill.
  Broil or grill, uncovered, over hot coals 15-20 minutes or until desired
  doneness, turning and brushing with barbecue sauce mixture after 10
  minutes. To serve, carve steak across grain, with slanted knife into thin
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Ginger Shrimp
 Categories: Chinese, Appetizers, Seafood
   Servings:  4
 
      8    Unshelled raw jumbo shrimp,
           -thawed if frozen
    1/2 c  All-purpose flour
    1/4 ts Salt
      1 ts Corn oil
    1/4 c  Water
      1    Piece ginger root, peeled,
           -grated (1")
      1    Garlic clove, crushed
      1 ts Chili sauce
      1    Egg white
           Vegetable oil
      1    Green onion daisy
           Red bell pepper strips
 
  Shell shrimp, leaving tail shells on. Make a small incision along spines.
  Remove black spinal cord from shrimp.
  
  In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic
  and chili sauce and beat well. Stiffly whisk egg white, then gently fold
  into batter until evenly combined.
  
  Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
  until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp
  by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or
  until golden. Drain on paper towels. Garnish with green onion daisy and
  bell pepper strips and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Grilled Steaks
 Categories: Chinese, Beef
   Servings:  4
 
      4    Top round steaks, 1-inch
           -thick (3 Lbs)
    1/2 c  Soy sauce
    1/2 c  Dry sherry
      2 tb Sugar
    1/2 ts Ground ginger
    1/4 ts Dry mustard
    1/2 ts Garlic powder
 
  Place steaks in a plastic bag.  Mix remaining ingredients in small bowl.
  Pour marinade over steaks; turn steaks to coat.  Close bag securely and
  refrigerate for 4 to 6 hours.  Let stand at room temperature for 1 hour
  before cooking.  Prepare grill for cooking.  Remove steak from bag and
  reserve marinade.  Grill steak 4 inches from medium coals, 5 minutes per
  side for rare, 7 minutes for medium, and 10 minutes for well done. Brush
  with reserved marinade before turning over.
  
  Family Circle  GREAT IDEAS Vol 12 No 4
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Honeyed Pork
 Categories: Chinese, Pork
   Servings:  4
 
      2 tb Flour
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
    3/4 lb Pork butt, cubed
      1 tb Oil
     14 oz Can pineapple chunks
      1    Green pepper, sliced
    1/2 c  Mushrooms, sliced
      2    Tomatoes, quartered
      1 c  Chicken stock
      2 tb Honey
      1 ts Soy sauce
      2 ts Cornstarch
 
  Combine flour and spices.  Coat pork.  In a large frying pan, saute pork in
  oil until no longer pink, 4-5 minutes.  Drain pineapple, saving juice.  Add
  pineapple, green pepper, mushrooms and tomatoes to pork. Stir in chicken
  broth, honey and soy sauce.  Mix cornstarch with 1/4 cup pineapple juice;
  add, stirring constantly.  Serve with rice.  Serves 4-6.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Honey-Glazed Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      3 tb Rice vinegar
      2 tb Vegetable oil
  1 1/2 tb Honey
      1 tb Each: Hoisin sauce,
           -undiluted orange juice
           -concentrate
      2 ts Soy sauce
      1 ts Chili paste, or more or less
           -to taste
    1/2 ts Dry mustard
      2 sm Green onions, minced
      3    To 4 pounds chicken parts
 
  Mix all ingredients, except chicken, in a small dish; whisk to combine.
  Transfer to a large plastic food bag and add chicken.  Seal bag tightly and
  turn it over several times so the chicken is well coated. Refrigerate at
  least 4 hours or overnight.
  
  Prepare charcoal grill or preheat broiler.
  
  Remove chicken from marinade and pat dry.  Grill or broil chicken 6 inches
  from heat source, brushing several times with remaining marinade, until
  cooked.  20 to 30 minutes.  Serve hot or at room temperature. Serves 6.
  
  From: Asbury Park Press 09/23/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Hot Wings *
 Categories: Chinese, Chicken, Wings, Appetizers
   Servings:  6
 
      1 c  Soy sauce
    1/2 c  Sugar
    1/4 c  Sesame seeds
      1 tb Cayenne pepper
 
  Combine the following ingredients to make a marinade:
  
  Cut 2-3 lbs of wings into 3 pieces.  Discard the wingtips and marinate the
  remaining pieces for at least 30 minutes.  Agitate the pieces occasionally
  while they are marinating.
  
  Cover a cookie pan with foil and, using tongs, place the marinated wing
  pieces on it.   I suggest using a cookie PAN, as opposed to a sheet,
  because the sides will insure that none of the marinade mixture drips off
  the edge and screws up your oven.  There should be a slight seperation
  between each individual piece so they don't stick together.
  
  Cook for one hour at 350 F, turning the wing pieces every 10 minutes.  If
  you want them to come out nice and even, you need to turn them individually
  with a pair of tongs.  If you don't turn them, they'll stick and burn on
  one side.
  
  After they are done, let stand for at least 20 minutes.  Serve hot or at
  room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Mini Meat Loaves with Honey Garlic Sauce
 Categories: Chinese, Chicken
   Servings:  6
 
      1 cn Water chestnuts, drained and
           -chopped
    1/4 c  Onions, chopped
    3/4 c  Fine dry bread crumbs
      2 ts Chicken bouillon mix
  1 1/2 lb Ground chicken
    2/3 c  Evaporated 2% milk
      1    Clove garlic, minced
    1/4 c  Soya sauce
      1    Egg
 
  SAUCE: Combine 1/3 cup honey, 1/2 cup ketchup, 2 tb soya sauce and 1/2 tsp
  garlic powder.  Cook in small saucepan until hot and bubbly.
  
  Combine all ingredients in a large bowl.  Mix lightly to blend.  Grease 12
  muffin cups and fill with mixture.  Press down firmly in each cup. Bake
  35-40 minutes in a 350 F oven.  Serve with honey garlic sauce.
  
  Origin:  June Reader's Digest (Canadian) Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Meatballs
 Categories: Chinese, Pork
   Servings:  6
 
    1/2 c  Uncooked short grain rice
    3/4 lb Lean ground pork
      2    Water chestnuts
      3 ts Dried shrimp, soaked/minced
      1    Stalk green onion, minced
    1/2 ts Minced ginger
      2 tb Chopped carrot
      2 ts Soya sauce
      4 ts Cornstarch
      1    Egg white
    3/4 ts Sugar
    3/4 ts Salt
           Pinch white pepper
 
  Soak rice in warm water for 1-1/2 to 2 hours.  Drain well and set aside.
  Mix pork with the remaining ingredients in a bowl.  Form into 14 meat
  balls: take a fistful of the mixture and squeeze out a meatball between
  your thumb and index finger.  Use a wet soup spoon to remove meatballs from
  your fist.  Roll the meatballs in the soaked rice until evenly coated.
  Gently press rice into meatballs.  Steam over high heat for 25-30 minutes.
  Add more water to the steamer if necessary.  Serve with soya sauce, if
  desired.
  
  Pearls can be kept in the refrigerator and resteamed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Noodles with Vegetables
 Categories: Chinese, Vegetarian
   Servings:  2
 
      8 oz Chinese egg noodles
  1 1/2 tb Vegetable oil
    1/2    Garlic clove, sliced/peeled
    1/2    Chopped onion
      1    Sliced carrot
    1/2    Green pepper, diced
    1/2 tb Soy sauce
    1/2 tb Sesame oil
      1 tb Peanuts
 
  1. Cook the noodles in boiling water for 7 minutes. Drain well.
  
  2. Heat the oil in a wok and stir fry the garlic and ginger for
     1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper,
     and carrot and stir fry for 2-3 minutes.
  
  3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and
     sesame oil and sprinkle with the peanuts.
  
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Noodles with Chili and Cashews
 Categories: Chinese, Vegetarian
   Servings:  2
 
  13/16 c  Plain flour
      1 pn Salt
  1 1/3    Eggs
    1/3    Egg

MMMMM------------------------------SAUCE-----------------------------------
    1/3 ts Vegetable oil
    1/3 sm Red chili
    1/3    Spring onion
 83 1/3 g  Snow peas
   3/16 ts Sesame oil
   1/16 c  Light soy sauce
   3/16 c  Malt vinegar
   1/16 c  Cashew paste
    1/3 tb Lime juice
    1/3 ts Lime rind
    1/3    Red Chili
   3/16 c  Roasted Cashews
 
  Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)
  
  Finely chop one of the chiles, and the spring onion. Thinly slice the snow
  peas. Finely shred the lime rind and the second red chili.
  
  As an alternative to making your own noodles, chinese thread noodles are a
  suitable (but not as nice!) substitute, as is tagliatelle.
  
  1. To make the noodles sift the flour and salt into a bowl.
     Make a well in the centre and add the 4 beaten eggs, gradually
     importing into the flour with a fork. Turn onto a lightly
     floured surface and knead until smooth and elastic (about 5
     minutes). Cover and stand for 30 minutes.
  
  2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
     portion of the dough to 3mm thickness using a rolling pin or sharp
     knife. Roll up the sheet of pasta completely and cut into 5mm wide
     strips. Carefully unroll the strands.
  
     Repeat the process with the remaining portions of dough. Spread onto
     a dry tea towel and sprinkle with plain flour. Set aside.
  
  3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan
     and add the chilli, spring onion and snow peas. Cook over a low heat
     for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste,
     lime juice and rind. Stir to combine. Cook, stirring, over a gentle
     heat for 3-4 minutes.
  
  4. Cook the pasta in a large pan of boiling water until just tender.
     Drain, spoon over the sauce and toss to combine. Sprinkle over
     shredded chili, cashews and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Pea Pods and Carrots
 Categories: Chinese, Vegetables, Microwave
   Servings:  2
 
    1/4 c  Water
      1 tb Soy Sauce
      1 ts Cornstarch
      1 ds Crushed Red Pepper
      1 md Carrot *
      2 ts Water
      3 oz Frozen Pea Pods
      2 tb Broken Walnuts
      1 ts Butter Or Margarine
 
  * Medium Carrot should be thinly sliced on a diagonal cut (bias).
  ~-------------------------------------------------------------------------
  In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
  crushed red pepper.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2
  minutes or till thickened and bubbly, stirring every 30 seconds. Place the
  carrot in a 20-ounce casserole.  Sprinkle with 2 t water. Micro-cook,
  covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea
  pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100%
  power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss
  with the soy sauce mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Plum-Glazed Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
    1/4 c  Plums for babies, canned
           -pureed
      3 tb Dry white wine
      2 tb Soy sauce
      2 tb Firmly packed brown sugar
      2 tb Lemon juice
      2 tb Finely chopped green onion,
           -including tops
    1/2 ts Chinese five spice
           -OR
    1/2 ts Ground allspice
      6    Chicken legs, thighs
           - attached, skin and fat
           - pulled off
           Fresh cilantro sprigs
 
  Nearly 50 years ago, during the food shortages of World War II, SUNSET
  MAGAZINE deplored the use of canned baby food (always, apparently, in good
  supply) as a substitute for scarce products. Now after half a century, we
  turn to baby food once again, this time to recommend it as a principle
  ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken.
  
  Why baby-food plums? They're already pureed, saving preparation time, and
  they're available all year.
  
  ===========================================================================
  
  Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
  
  Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with plum
  sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn chicken
  pieces over, brush with remaining plum sauce, and continue to bake until
  meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer.
  Baste with pan juices during last 10 minutes of baking.
  
  Lift Chicken onto a platter and garnish with cilantro. Skim fat from pan
  juices; add 1/4 cup water to pan and stir over high heat just until
  boiling. Serve juices with chicken.
  
  Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams
  saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138
  milligrams cholesterol.
  
  Maureen W. Valentine, Seattle, Washington
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Pistachio Chicken
 Categories: Chinese, Chicken
   Servings:  8
 
      8    Chicken breasts, halved,
           -boned and skinned
      1 ts Garlic powder
      1 ts Paprika
           Salt and freshly ground
           -black pepper to taste
      3 tb Safflower oil
      2 c  Beef broth
      2 ts Cornstarch
    1/3 c  Dry red wine
      2 tb Oyster sauce
      4    Green onions, including
           -tops, chopped
    1/4 c  Pistachio nuts, shelled
           Chinese rice noodles
           Pistachio nuts (optional)
 
  Season chicken breasts with garlic powder, paprika, salt and pepper. Saute
  chicken in oil over medium-high heat.  In saucepan, combine beef broth,
  cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10
  minutes.  Add green onions and 1/4 cup pistachios. Prepare rice noodles
  according to package directions. Place noodles on heated serving dish, top
  with chicken breasts and pour sauce over all. Garnish with additional
  pistachios.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Plum Sauce Marinade
 Categories: Chinese, Condiment
   Servings:  1
 
    2/3 c  Plum sauce, or duck sauce
      2 ts Hoisin sauce
      2 tb Dry sherry
      1 tb Soy sauce, low sodium
      1 ts Oriental sesame oil
      2 tb Peanut oil, asian or
           -domestic cold-pressed
      1 tb Ginger root, grated
      2    Cloves Garlic, minced
    1/4 c  Fresh cilantro chopped
    1/2 ts Dried red chili pepper;
           -crushed
 
      Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
  mixing bowl.  Whisk in the oils a little at a time.  Add the ginger,
  garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken
  Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to
  overnight) Author's note: This is becoming a stock item in my refrigerator,
  especially during the warm weather months. The spicy, fragrant marinade
  will cling to spare ribs and chicken wings, creating a brilliant red glaze.
  Source: "Marinades" by Jim Tarantino
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Rhubarb Jam
 Categories: Chinese, Condiment
   Servings:  4
 
      1 lb Rhubarb Finely Chopped
      3 c  Granulated Sugar
    1/2 ts Five Spice Powder
    1/4 c  Chopped Candied Ginger
        ds Hot Pepper Sauce
      3 tb Lemon Juice
 
  In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
  pepper sauce and lemon juice; blend well.  Place over low heat, stirring
  constantly until sugar dissolves.  Bring to boil, skim off foam and cook
  over medium heat, stirring frequently, until mixture becomes transparent
  and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars;
  seal. Makes about four 6 ounce jars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Rice Salad
 Categories: Chinese, Rice
   Servings:  6
 
      1 cn Chicken Broth
    1/2 c  Vegetable Oil
    1/2 ts Salt
      2 c  Diced Cooked Poultry or Pork
    1/4 lb Fresh Mushrooms
      2 oz Jar Pimento, sliced or diced
      1 c  Rice, raw
      2 tb Soy Sauce
      2 tb Toasted Sesame Seeds
    1/4 lb Fresh Bean Sprouts
      4    Green Onions with tops
 
       Slice mushrooms and onions.  Drain pimento.  Add enough water to broth
  to make 2 1/2 cups.  Bring to a boil in a medium saucepan.  Stir in rice.
  Cover tightly and simmer for 20 minutes.  Remove from heat and let stand,
  covered, until all liquid is absorbed; about 5 minutes.  Transfer rice to
  large bowl.  Combine oil, soy sauce, salt and sesame seeds (optional); mix
  well.  Stir into hot, cooked rice.  Cover and chill.  Stir in remaining
  ingredients before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Rice
 Categories: Chinese, Rice
   Servings:  6
 
      2 tb Oil
      1 c  Coarsely chopped scallions
      1    Bag cooked boil-in-bag rice
      1 tb Chinese soy sauce
      8 oz Can sliced bamboo shoots
           -drained
      2 c  Cooked chopped shrimp, ham
           -or chicken or combination
     10 oz Pkg frozen green peas
      2 ts Butter
 
  In large frying pan or wok, heat oil, Add scallions and cook over high
  heat, 30 seconds, stirring until wilted. Add remaining ingredients, except
  butter, cooking and stirring 2 minutes. Remove from heat. Stir in butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Sausage and Rice Casserole
 Categories: Chinese, Pork
   Servings:  6
 
      1 lb Bulk pork sausage
      1 md Chopped bell pepper
      4 oz Can sliced mushrooms
      2 tb Soy sauce
      1 md Chopped onion
      6 oz Pkg rice
      8 oz Can sliced water chestnuts
      3 c  Chicken broth OR 3 cup water
           -and 2 tablespoon chicken
           Bouillon may be used
 
  Crumble sausage into 2 quart casserole. Add onion, bell pepper, and drained
  mushrooms. Cover and microwave on high for 5-7 minutes stirring once. Drain
  on paper towel, set aside. Combine soy sauce, rice, drained chestnuts, and
  chicken broth. COver and microwave on high for 6-7 minutes. Stir. Then
  cover and microwave on medium, 50 percent power, for 30-35 minutes. Stir in
  sausage mix, cover and microwave on medium 15-20 minutes until rice is
  tender and dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Style Beef Filets
 Categories: Chinese, Beef
   Servings:  4
 
      4    4 oz. beef filets
      1 ts Seasoned salt
      4 ts Soy sauce
      4 ts Vegetable oil
      1 c  Chopped peanuts
      8    Water chestnuts, coarsely
           Grated
      1 md Clove garlic,minced
    1/4 ts Lemon and pepper seasoning
    1/2 c  Snipped parsley

MMMMM------------------------AUGUST MOON SAUCE-----------------------------
      1 tb Cornstarch
    1/2 ts Ground ginger
  2 1/2 tb Sugar
    3/4 c  Orange juice
      2 tb Small orange rind,slivered

MMMMM-----------------------------GARNISH----------------------------------
           Remaining chopped peanuts
           Savoy or leaf lettuce
           Green onion flowers
 
  Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over
  filets;let set 30 minutes.Reserving 2 tb. for garnish,blend together
  peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread
  mixture on top and sides of filets.Pat parsley on tops and sides.Place
  filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20
  minutes or until desired doneness.
  
  Sauce:  In small saucepan,combine cornstarch,ginger,sugar,orange juice and
  orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or
  until thickened.Remove filets to platter.Spoon 2 tb. sauce over each
  filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts
  over tops.Surround with lettuce and green onion flowers.Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Style Flank Steak
 Categories: Chinese, Beef
   Servings:  6
 
  1 1/2 lb Flank steak
    1/4 c  Green onion slices
      2 tb Sesame seeds,toasted
    3/4 c  Barbecue sauce
      1 cl Garlic,minced
    1/4 c  Soy sauce
    1/4 ts Ground ginger
 
  Score steak on both sides.Pour combined ingredients over steak.
  Cover;marinate in refrigerator several hours or overnight,turning once.
  Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired
  doneness,brushing frequently with barbecue sauce mixture and turning
  occasionally.To serve,carve steak across grain with slanted knife,into thin
  slices.Makes 4 to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Spicy Orange Beef
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Beef flank or round steak
      2 tb Corn oil
    1/4 c  Slivered orange peel
      1 cl Minced garlic
    1/2 ts Ground ginger
      2 tb Corn starch
      1 c  Cool beef broth
    1/4 c  Soy sauce
    1/4 c  Dry sherry
    1/4 c  Orange marmalade
    1/2 ts Crushed dried red pepper
 
  In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
  browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
  minute. Stir together: corn starch, beef broth, soy sauce, sherry,
  marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
  over medium heat. Boil 1 minute. Serve over rice. Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Steamed Fish
 Categories: Chinese, Seafood
   Servings:  6
 
      4    White fish steaks, about
           -3/4" thick
      1 tb Slivered fresh ginger root
    1/4 c  Orange juice
      2 tb Soy sauce
  1 1/2 ts Distilled white vinegar
    1/2 ts Brown sugar
      1 ts Sesame oil
      2    Green onions and tops,
           -minced
 
  Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
  ginger evenly over fish.  Set rack in large pot or wok of boiling water (do
  not allow water level to reach fish).  Cover and steam 8 to 10 minutes, or
  until fish flakes easily when tested with fork.  Meanwhile, combine orange
  juice, soy sauce, vinegar and brown sugar in small saucepan; bring to boil.
  Remove from heat; stir in sesame oil.  Arrange fish on serving platter;
  sprinkle green onions over fish and pour sauce over all.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Spice for Stir-Fry
 Categories: Chinese, Condiment
   Servings:  1
 
      1 ts Fresh grated lemon peel
    1/4 ts Fennel seed, crushed
    1/4 ts Ground cloves
    1/4 ts Anise seed, crushed
    1/4 ts Ground cinnamon
    1/4 ts Ground ginger
 
  Combine all ingredients. Refrigerate in covered container. To use, sprinkle
  as desired over poultry or meat stir-fry dishes. Makes about 2 teaspoons.
  NOTE: About 1 mg sodium per 1/2 teaspoon. About 2 calories per 1/2
  teaspoon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Stuffed Chicken Rolls with Sweet-Sour Apricot Sauce
 Categories: Chinese, Chicken
   Servings:  5
 
      5 lg Chicken breasts, boneless
      2 c  Buttermilk baking mix
    1/3 c  Chopped green onions
      2 tb Oil
      1 c  Minced shrimp
      8 oz Water chestnuts, drained and
           -chopped
    3/4 c  Bean sprouts, rinsed and
           -drained
      3 tb Soy sauce
      1 tb Instant chicken bouillon
      2 tb Cornstarch mixed with 1/4
           -cup water
      2    Eggs, slightly beaten with 2
           -tablespoons water
           Oil for deep-fat frying
           Sweet-sour Apricot Sauce
    1/4 c  Apricot preserves
    1/2 c  Packed brown sugar
      2 tb Cider vinegar
      2 tb Soy sauce
    1/2 ts Dry mustard
 
  Looking for a new way to treat some leftovers, Margaret Thompson of
  Chicago, an innovative cook, decided to use chop suey as a filling for a
  French-style chicken roll. The dish was such a success that she went one
  step further and concocted a delicious Oriental-style filling of her own.
  Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by
  a sauce quickly made from apricot preserves. To round out the menu, Mrs.
  Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an
  oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
  
  Place chicken between pieces of waxed paper and with a mallet or broad side
  of a cleaver, pound thin.  Dredge in baking mix; set chicken and baking mix
  aside.
  
  In large skillet, saute onions in oil until tender.  Add shrimp, water
  chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp
  are opaque.
  
  Add cornstarch mixture; cook and stir until thickened.
  
  Place 2 tablespoons filling at one end of each breast half; roll up and
  secure with toothpicks.  Dip in egg mixture; roll in remaining baking mix.
  
  Heat oil in fryer to 400~F.  Fry rolls 2 at a time 10 minutes or until
  golden brown. Drain; keep warm in 300~ oven until serving time. Serve with
  Sweet-sour Apricot Sauce.
  
  NOTE: chicken can be pounded and dredged and filling can be made a day
  ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least
  one month.
  
  Sauce Combine all ingredients in small saucepan. Stir over medium-low heat
  until sugar dissolves. Serve warm or at room temperature.
  
  Makes about 2/3 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Vegetables
 Categories: Chinese, Vegetables
   Servings:  6
 
      1 tb Vegetable oil
    1/2 ts Sesame oil
    1/8 ts Dried crushed red pepper
    1/4 lb Fresh trimmed pea pods
      1 c  Thin sliced bok choy
    1/4 c  Chicken broth/water
    1/2 c  Enoki mushrooms
           Soy sauce
      2    Connected microwave safe
           -paper towel sheets
 
  Combine vegetable oil, sesame oil and red pepper. Microwave on high 1-2
  minutes, or until hot. Add pea pods and bok choy. Toss to coat. Place
  vegetables on perforation of towel. Fold long sides toward center,
  enclosing food. Fold both ends toward center, overlapping on food. Place
  packet on microwave safe plate, perforated side up. Pour chicken broth
  evenly over packet. Microwave on high 5-7 minutes or until vegetables are
  tender crisp, rotate plate once. Stand for 2 minutes. Open packet along
  perforations. Stir in mushrooms. Sprinkle with soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oriental Vegetable Salad
 Categories: Chinese, Salads
   Servings:  8
 
      1 cn (20 Oz.) Unsweetened
           Pineapple Chunks Undrained
      2 tb White Wine Vinegar
      2 tb Low Sodium Soy Sauce
      1 ts Sesame Oil
    1/2 ts Minced Ginger root
    1/2 lb Snow Peas Trimmed
  1 1/4 c  Diagonally Sliced
           Carrots
  1 1/2 ts Sesame Seeds
      1 bn Watercress
      2 md Size Red Bell Peppers
           Cut Into 1/2 in. Strips
 
  Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine
  Reserved Juice, Vinegar, Soy Sauce, Oil, & Ginger root in A Small Bowl.
  Stir Well, Cover & Chill. Place Snow Peas in A Steamer Over Boiling Water.
  Cover & Steam 1 Minutes. OR Until Crisp-Tender. Rinse With Cold Water,
  Drain & Set Aside. Place Carrots in Steamer Over Boiling Water. Cover &
  Steam 3 Minutes. Rinse With Cold Water; Drain & Set Aside. Line A Large
  Serving Platter With Watercress. Arrange Pineapple, Snow Peas, Carrots &
  Bell Peppers Attractively Over Watercress. Cover & Chill. To Serve Pour
  Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat 1.3 Grams.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oven Chop Suey Casserole
 Categories: Chinese, Pork
   Servings:  6
 
      1    To 1-1/2 lb cubed pork
           -browned in 2 tablespoon
           -shortening
      1    Chopped onion
      1 c  Chopped celery
    1/2 c  Regular rice
      1 cn Condensed cream of mushroom
           -soup
      1 cn Condensed cream of chicken
           -soup
      1    Soup can water
      2 tb Soy sauce
    1/2    To 1 cup chow mein noodles
      4 oz Sliced mushrooms if canned
           -use the juice
 
  Mix together the pork, onion, celery, rice, mushrooms and chicken soups,
  water, mushrooms and soy sauce, adding just a bit more water if you use
  fresh mushrooms instead of canned mushrooms with their juice. Pour into a
  greased casserole dish. Bake at 350 degrees for 1 hour, covering the first
  20 minutes. Sprinkle 1/2 to 1 cup chow mein noodles over the top for the
  last 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Sauce Chicken - Ho Yow Gei
 Categories: Chinese, Chicken
   Servings:  4
 
      2 lb Fryer Cut In Pieces
    3/4 c  Oyster Flavored Sauce
      4 tb Soy Sauce
      2    Cloves Garlic Sliced
      1 sm Fresh Ginger Chopped
      1 c  Chicken Stock
 
  Combine all ingredients and mix thoroughly. Add chicken to sauce and
  marinade for 3 hours or more. Remove chicken pieces and place under broiler
  for 25 minutes each side, brushing chicken with sauce to keep moist. Serve
  with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pacific Chicken, Shrimp and Kiwifruit Kebabs
 Categories: New zealand, Chicken, Seafood
   Servings:  4
 
      6    Kiwifruit
    1/2 lb Skinless, boneless chicken
           -breasts
      1 lg Red bell pepper
      1 sm Red onion
     16    Peeled shrimp

MMMMM-----------------------LIME-GINGER MARINADE----------------------------
      6 tb Lime juice
      3 tb Honey
      2 tb Rice wine vinegar
      2 tb Olive oil
  1 1/2 ts Chopped cilantro
      1 ts Grated ginger root
    1/4 ts Red pepper flakes
 
  From the New Zealand Kiwifruit Marketing Board.
  
  Peel kiwifruit and cut into quarters. Cut chicken into 16 1" pieces. Core
  and quarter pepper. Cut each quarter into four pieces. Peel and quarter
  onion. Cut each quarter into four pieces. Toss chicken, peppers and onions
  with Lime-Ginger Marinade. Marinate 1-2 hours in refrigerator. When ready
  to cook, toss kiwifruit and shrimp with other ingredients to coat with
  marinade. Divide ingredients among eight skewers. Grill or broil, 3-4
  minutes per side, turning skewers once, until chicken and shrimp are cooked
  through.
  
  Lime-Ginger Marinade: Whisk all ingredients until combined.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pacific Rim Shrimp and Snowpeas
 Categories: Thai, Seafood
   Servings:  4
 
    1/2 lb Snowpeas, trimmed
      1 tb Water
      1 tb Vegetable oil
      2 ts Minced garlic
      1 ts Minced fresh ginger
    1/4 ts Ground red pepper
      1 lb Medium shrimp, peeled,
           -deveined
    3/4 c  Unsweetened coconut milk *
    1/2 ts Salt
    1/4 ts Grated lime peel
           Lime slices for garnish
 
  "Coconut milk, the key ingredient in this intriguing entree', is worth
  searching out. But don't confuse it with sweetened cream of coconut -
  that's for making pina coladas."
  
  Combine snowpeas and water in 1-quart microwave proof casserole with lid.
  Cover and microwave on HIGH 2 minutes.
  
  Heat oil in large skillet over high heat. Add garlic, ginger and red
  pepper; cook 15 seconds. Add shrimp; cook, stirring, until opaque
  throughout, 2 minutes. Stir in coconut milk, salt and lime peel; cook,
  stirring, until hot. Add snowpeas. Garnish with lime. Serve over rice.
  Makes 4 servings.
  
  *Canned coconut milk is available in some supermarkets and in Asian
  markets.
  
  Per serving with 3/4 cup rice:
  
  435 Calories 15 g Total Fat 9 g Saturated Fat 140 mg Cholesterol 421 mg
  Sodium 50 mg Carbohydrates 25 g Protein
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pad Thai Stir-Fried Rice Ribbon Noodles
 Categories: Thai, Pasta
   Servings:  4
 
           Stephen Ceideburg
      6 oz Dried flat rice noodles (see
           -note)
      4 tb Vegetable oil
    1/4 lb Medium shrimp, shelled and
           -deveined
      1    Boneless chicken breast
           -half, skinned, thinly
           -sliced
      3    Garlic cloves, minced
      3 tb Yellow bean sauce
      3 tb Tomato paste
      2 tb Fish sauce
      1    To 2 tablespoons distilled
           -vinegar
      2 tb Sugar
      3    Eggs
      2 tb Chopped preserved radish,
           -soaked in warm water for
     10    Minutes, drained (optional)
      1 tb Small dried shrimp
           -(optional)
      1    Inch cubes fried tofu, cut
           -into 1/2-inch slices
           -(optional)
           Big pinch chile flakes
      2    Handfuls bean sprouts,
           -tailed
      2    To 4 tablespoons chicken
           -broth or water, as needed
      4    Green onions, trimmed, cut
           -into 2-inch lengths
           GARNISHES:
      2 tb Coarsely chopped roasted
           -peanuts
           Chile flakes
      2 tb Coarsely chopped fresh
           -coriander leaves
      2    Limes, cut into wedges
 
  Place noodles in a bowl and cover with warm water; let soak about 15
  minutes, or until soft and pliable. Drain; set aside.
  
  Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
  Add shrimp and chicken; stir-fry until shrimp turns bright orange and
  chicken turns white, about 30 seconds. Set aside.
  
  Reheat wok over medium heat. Add the remaining oil and the garlic; brown
  gently (about 20 seconds). Increase heat to medium- high. Add the bean
  sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
  dissolves.
  
  Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
  times. Let cook until egg is slightly set but still moist, about 20
  seconds. Repeat with second and third egg. There should be tiny flecks of
  egg peeking through.
  
  Add the optional radish, dried shrimp and tofu, the chile flakes, softened
  noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
  until tender and no longer stiff, about 3 or 4 minutes.
  
  Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
  green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
  to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles.
  
  Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
  flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
  and lime wedges around noodles. (Squeeze lime over noodles before eating.)
  Serve warm or at room temperature.
  
  Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
  rice-flour noodles, labeled "Chantaboon rice sticks."
  
  PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
  saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pad Thai
 Categories: Thai, Pasta
   Servings:  6
 
    1/2 lb Dried Rice Noodles (1/8" w)
    1/2 lb Shrimp, chicken, or pork *
    1/2 c  Vegetable Oil (Approx.)
      2    Cloves Garlic, chopped fine
    1/4 c  Fish Sauce
      6 tb Sugar
      6 tb White Vinegar
      1 tb Tomato Paste
      4    Scallions
      2    Eggs
    1/4 lb Bean Sprouts
      2 tb Ground Roasted Chilies
    1/4 c  Ground Roasted Peanuts
           Lime Wedges
 
  * The meat used may be either fresh shrimps, chicken, pork, or
  combinations.  The traditional uses dried shrimps and hard tofu pieces
  rather than fresh meat.
  
  Soak the noodles for 20 to 25 minutes in enough warm water to cover.  They
  should be soft, but not so soft that they can be mashed easily with the
  fingers.  Later cooking will soften them more.  Drain the noodles
  thoroughly in a colander while preparing the other ingredients.
  Traditionally, they are left in full length strands, but you may cut them
  into shorter lengths (about 8-9 inches, say) to facilitate easier stir
  frying.
  
  Peel and devein the shrimps, leaving the tails intact, OR slice the
  chicken/pork across the grain into strips not more than 1/8 inch thick and
  1-2 inches long.
  
  Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl.  Stir until
  the sugar is dissolved.  Set the mixture aside.  Slice the scallions, both
  white and green parts, diagonally into pieces 1-1/2 inches long. Set aside.
  
  Heat a wok, and add the vegetable oil to the hot wok.  Swirl the oil to
  coat the surface of the wok.  Add garlic and fry till golden.  Add shrimp
  and fry till they turn pink, or if chicken/pork is used, fry till the pink
  color disappears completely.  Add the noodles and toss lightly to coat them
  with oil and to distribute the garlic and meat.
  
  Add the liquid mixed earlier and bring to a boil rapidly, gently folding
  the noodle, being careful not to break them.  Reduce the heat to medium and
  boil the mixture, folding frequently, until the noodles have absorbed the
  liquid.
  
  Using a wok scoop, or a stiff spatula, lift the noodles gently from one
  side of the wok.  Pour a little oil along the side of the wok, then break
  one egg and slip it into the oil.  Break the yolk, and cover the egg with
  the noodles immediately.  Repeat this on the opposite side of the wok with
  the remaining egg.  Allow the eggs to cook undisturbed, over moderate heat,
  until they are set and almost dry.  Additional oil may be added if the eggs
  or the noodles begin to stick to the wok.
  
  When the eggs are set and almost dry, fold them gently but rapidly into the
  noodles.  Try not to break the noodles, which will be soft and fragile at
  this point.  An effective way is to insert the scoop under the eggs, lift
  it through, and fold the mixture over.  Continue the lifting and folding
  motion until the eggs are broken up and well distributed.
  
  Add the bean sprouts and sliced scallions, and toss the mixture quickly and
  gently, still avoiding breaking the noodles.  Cook for about 2 minutes, or
  until the bean sprouts and scallions are crisp-tender.
  
  Place the mixture on a large, warm serving platter.  Sprinkle ground
  chilies and peanuts over the top, and squeeze lime juice over that.
  Alternately, these garnishes may be served on the side for each diner to
  add according to tastes.
  
  NOTES: 1. Pad Thai is traditionally served accompanied with fresh
  vegetables, in particular whole scallion, a small pile of fresh raw bean
  sprouts (to be mixed into the noodles), and if available, a wedge of banana
  blossom.
  
         2. For the traditional recipe, omit the shrimps, pork/chicken, and
  all references to them.  Substitute 1/2 pound very firm tofu and 1/4 pound
  dried shrimps.  Put the tofu on a triple layers of paper towels, cover it
  with another triple layer, put a plate on top of that, and put a two pound
  weight (cans of vegetables for an example) on top of the plate.  Let stand
  for 20 to 30 minutes to press out the excess water.  Put the dried shrimp
  in a sieve, rinse them quickly under hot running water, and set aside to
  drain.  After the tofu has been pressed, slice it into strips about 1/4
  inch thick, 1/2 inch wide and 1 inch long.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pagoda Fried Rice
 Categories: Chinese, Rice
   Servings:  6
 
      2    Strips bacon, cut crosswise
           -into 1/4" wide pieces
      6    Green onions and tops,
           -thinly sliced
      1    Egg, beaten
      4 c  Cold, cooked white rice
      2 tb Soy sauce
 
  Cook bacon in hot wok or large skillet over medium heat until crisp.  Add
  green onions and stir-fry 1 minute.  Add egg and scramble.  Stir in rice
  and cook until heated through, gently separating grains.  Add soy sauce and
  stir until mixture is well blended.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pai Chiao Hsia Ch'iu - Shrimp Balls
 Categories: Chinese, Appetizers, Seafood
   Servings: 30
 
     20    Slices White Bread *
  1 1/8 lb Shrimp, Shelled, Deveined
    1/2 c  Water Chestnuts, Blanched
      1 lg Egg White, Beaten Lightly
      2 tb Lard, Finely Chopped
      1 tb Rice Wine
  1 1/2 ts Ginger root, Minced
  1 1/2 ts Scallion, Minced
  1 1/2 ts Salt
  1 1/2 tb Cornstarch
           Peanut Or Corn Oil For
           -Frying
      3 tb Coarse Salt
      1 tb Szechwan Peppercorns, Crush
 
  * Remove crusts from slices of white bread.
  ~-------------------------------------------------------------------------
  Arrange bread cubes in one layer on a baking sheet and let them dry at room
  temperature overnight. In a food processor, puree the shrimp, transfer to a
  bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion,
  salt, and cornstarch. Beat vigorously with a wooden spoon and compact it.
  Form rounded teaspoons of the mixture into balls with hands dipped in cold
  water.  Roll the balls in the bread crumbs, pressing the cubes in lightly.
  Arrange them in one layer on the baking sheet. In a deep fryer, heat
  2-inches of oil to 375F.  In it fry the shrimp balls in batches, turning
  them, for 1-2 minutes or until they are golden. Transfer them to paper
  towels to drain.  Bring the oil up to 375F again and add the shrimp balls.
  Fry again, turning, until they are a deep golden. Transfer to paper towels
  to drain. In a small bowl, stir together the coarse salt and peppercorns
  for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pai Gwat Shu Mai  (Steamed Spare Ribs in Black Bean Sauce)
 Categories: Chinese, Appetizers, Pork
   Servings:  6
 
           Marinade:
      2 ts Salt
      2 tb Sugar
      1 tb Sherry
      2 tb Oyster Sauce *
      2 tb Fermented black beans *
      4 tb Tapioca flour *
      1 ts Sesame oil
      2 ts Minced garlic
    3/4 ts Baking soda
    1/2 ts Hot pepper flakes
      1 pn White pepper
      2 tb Diced red bell pepper
 
  Have butcher trim enough spare ribs so that you will have 2.5 lbs. net.
  
  Cut spare ribs into 1 or 2 inch cubes.
  
  * Available at Oriental markets Wash fermented black beans before adding to
  marinade. Add cubed spare ribs to marinade, mix thoroughly, and refrigerate
  overnight in heatproof dish. Put 3 cups of water in wok and bring to a
  boil. Put the marinade and spare ribs in steamer and place on wok. Steam
  for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pakistani Rice and Lentils
 Categories: Pakistan, Rice
   Servings:  6
 
      1 c  Lentils
      2 c  Long grain rice
      1 c  Chopped onions
      5 c  Chicken stock
    1/3 c  Melted butter
      2 ts Salt
      1 ts Tumeric
 
  Soak the lentils in cold water to cover for 2 hours.  Drain well. Combine
  the lentils, rice and onions in a large casserole.  Stir in remaining
  ingredients, then cover.  Bake in a preheated 425 F. oven for twenty-five
  minutes.  Stir rice and lentils gently to mix well, then bake for 20
  minutes longer or till the rice is tender and the liquid absorbed. One tsp
  curry powder may be added if you like.
  
  Posted by Bob Stein.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pan "Fried" Whole Wheat Savory Bread (Savory Paratha)
 Categories: Indian, Breads
   Servings:  8
 
  1 1/2 c  Whole wheat flour
    1/2 c  Oat bran
      1 ts Garlic, minced
      1 ts Ginger, minced
      1 ts Green chili, seeded and
           -minced
    1/4 c  Cilantro, minced
    1/4 ts Salt (optional)
    1/4 ts Turmeric
      1 ts Ground cumin
      6 ts Canola oil
 
  water all purpose flour for dusting 1. Preheat a griddle. 2. In a large
  bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt,
  turmeric, and cumin. 3. Make a well in the center, add 2 teaspoons oil and
  make a crumbly mixture with fingertips. 4. Gradually add water (a shade
  under 3/4 cup) and make a pliable dough; knead until smooth. 5. Divide
  dough into 8 equal portions and shape into balls. Flatten slightly and roll
  out into 5-inch (13 cm) flat rounds, lightly dusting with flour as
  necessary. 6. Cook each round on the preheated griddle, top side first for
  15 seconds.  Turn over and cook for about 45 seconds.  Place on a plate and
  smear each side with 1/4 tsp of oil. 7. Cook remaining rounds as above and
  stack on the plate. Keep covered until ready to "fry". 8. Heat a nonstick
  skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on
  each side.  Stack the Paratha on a plate and cover until ready to serve.
  Serve with pickles, chutneys and raita of your choice and/or a cup of hot
  tea or nonfat milk. Makes 8 Paratha. Nutrient Analysis (per serving): 128
  calories        4.4 g protein          21.5 g carbohydrates 4.4 g total fat
  0.4 g saturated fat    0 mg cholesterol 69.4 mg sodium with salt included
  2.2 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART -
  From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991.
  ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pan Fried Noodles
 Categories: Chinese, Pasta
   Servings:  4
 
      1 lb Fresh thin noodles
           Peanut oil
    2/3 c  Chicken broth

MMMMM----------------------PORK & VEGETABLE SAUCE---------------------------
      2 tb Peanut oil
      1 lb Bok choy, cut into 2-inch
           - sections
    1/2 lb Barbecued pork strips
    1/2 c  Chicken broth
      1 tb Thin soy sauce
      1 tb Chinese rice wine, or:
           - dry sherry
      1 tb Oyster sauce
      1 tb Cornstarch, dissolved in
      2 tb Cold chicken broth
 
  BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and
  to loosen them up (about 2 minutes). Drain them well. Scatter the noodles
  in a baking pan. Use a pair of chopsticks and your hands to untangle them
  as much as possible. Put a layer of the noodles 1-inch deep in each of 2
  large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth
  in each. Cook over a low flame until the broth boils away and the bottom
  becomes brown and crisp. From time to time, add a little oil and broth to
  keep the noodles moist and allow the crust to develop slowly. This should
  take about 10-to-12 minutes. To flip, first shake the pan to make sure the
  cake is not stuck to the bottom (if it is, dribble some oil around the edge
  to loosen it). Cover the pan with a wide lid. Flip the skillet over,
  holding the lid firmly. The cake will drop onto the lid. Slide the cake
  back into the pan to brown it on the other side. Add more oil around the
  edge if it seems to be sticking. To serve, slide it out onto a plate and
  use it as a base for any dish with sauce.
  
  TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
  is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of
  pork and stir-fry to heat through. Add the broth. Stir in the soy sauce,
  rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it
  with the dissolved cornstarch and serve on the bed of pan-fried noodles.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pan Fried Catfish
 Categories: Chinese, Seafood
   Servings:  4
 
    1/4 c  Chinese fermented black
           - beans
    1/4 c  Sherry
      1 c  Fish stock, or: low-sodium
           - chicken stock, or water
      1 tb Finely minced garlic
      1 ts Finely minced fresh ginger
           -=OR=-
      1 tb Powdered ginger
    1/2 c  Whipping cream
      4 tb Unsalted butter
      4    Catfish fillets, 6-8 oz each
           Vegetable oil, to fill pan
           - to 1-inch depth
    1/2 c  Cornstarch
      8    Cilantro sprigs
 
  RINSE THE BEANS under cold running water, then place them in a saucepan
  with the sherry. Place over medium heat and cook for 2 minutes. Add the
  fish stock, garlic and ginger and cook for another 5 minutes, reducing by
  1/3. Scrape the liquid and beans into a blender and puree. Pass the puree
  through a strainer to remove the skins of the beans and replace in
  saucepan. Add the cream and cook until the sauce has a consistency to coat
  the back of a spoon. Off flame, whisk in the butter. Keep the sauce warm
  while you cook the fish. Dry the catfish fillets on towels and dredge
  lightly in the cornstarch, shaking off the excess. Heat the oil in a
  skillet and when hot, place the catfish fillets in the hot oil. Cook 3 to 4
  minutes on each side, or until crispy and dark golden in color. Remove to
  paper towels and pat dry. To serve, mask the bottom of a serving platter
  with a little sauce. Arrange the fillets on the platter, and decorate with
  cilantro. Offer the sauce on the side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Panang Loog Chin Nua (Thai Meatballs Panang Curry)
 Categories: Thai, Ground beef
   Servings:  5
 
      1 lb Ground beef (85-90% lean)
    1/2 c  All purpose flour
      1 c  Coconut milk
      2 tb Red curry paste
      2 tb Creamy peanut butter
      1 tb Fish sauce
      1 tb Sugar
      2 tb Oil
    1/4 c  Thai or sweet basil leaves
 
  Form ground beef into 1" in diameter balls and coat evenly with flour,
  shaking off any excess flour. In a medium saucepan, brown meatballs in oil
  over low heat. The meatballs do not have to be thoroughly cooked. Drain on
  paper towels and set aside. Add the curry paste to the remaining oil from
  frying the meatballs and saute for 1 minute over low heat. Increase heat to
  medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
  sugar, peanut butter and blend well. Return the meatballs to the pan of
  curry mixture and cook until well done. Transfer the curry to a serving
  bowl and sprinkle basils. Serve with cooked rice.
  
  FROM:    GAIL SHIMIZU
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pancakes with Nine Fillings - Guchul Pan *
 Categories: Korean, Pancakes, Appetizers
   Servings:  6
 
MMMMM--------------------------PANCAKE BATTER-------------------------------
  1 1/2 c  All-Purpose Flour
      1 lg Well Beaten Egg
      1 c  Cold Water
  1 1/4 c  Milk
    1/3 ts Salt
      1 lg Pinch White Pepper
      1 lg Pinch Chili Powder
           Oil, Butter Or Lard

MMMMM--------------------------NINE FILLINGS-------------------------------
      8 lg Black Chinese Mushrooms
      1 lg Carrot
      1    4-inch Piece Giant White
           - Radish, Japanese -Daikon
           -Chinese - Loh Buk
      8    Green Onions
      3    Egg Whites
      1 c  Kim Chee
     10 oz Lean Beef Rump Or Fillet
           Sesame Oil
           Vegetable Oil
           Light Soy Sauce
           Salt, Pepper And Sugar
      3 tb White Sesame Seeds

MMMMM--------------------------DIPPING SAUCE-------------------------------
    3/4 c  Light Soy Sauce
  2 1/2 tb Chinese Brown Vinegar
      2 tb Finely Minced Green Onions
      1 tb White Sesame Seeds, Toasted
           - And Ground
      1 lg Pinch Sugar
      1 lg Pinch Chili Powder
 
  This delightful dish is an innovative and economical way to serve a
  do-it-yourself-style appetizer or main-dish.  It is usually presented in a
  special lacquered wood or china tray with the required number of
  compartments.  It is just as effective served on a tray in small bowls or
  dishes.  The pancakes can be made in advance and kept refrigerated until
  needed, and many of the fillings can also be prepared ahead of time for
  convenience.
  
  Sift the flour into a mixing bowl and make a well in the center.  Add the
  beaten egg, water, milk and seasonings and beat until smooth, then set
  aside for 20 minutes.
  
  Drain the Chinese mushrooms, reserving the liquid.  Discard the stems, then
  squeeze out as much water as possible from the caps and shred them very
  finely.  Place in a small pan and simmer for 6 minutes with 2 tablespoons
  soy sauce, 2 teaspoons sugar and enough reserved water to just cover. Drain
  well.
  
  Peel the carrot; cut lengthwise into thin strips, then into fine shreds.
  Cut the shreds into 1-inch lengths.  Heat a small pan, add a very little
  vegetable oil and a few drops of sesame oil and stir-fry the carrot until
  softened but still uncolored.  Add a little salt,  pepper and soy sauce and
  remove from the heat.  Rinse out the pan.
  
  Peel and grate the radish and cook in the same way as the carrot, omitting
  the soy sauce.  Trim the green onions, cut into short lengths and shred
  finely.  Stir-fry briefly in vegetable oil until just softened.
  
  Beat the egg whites until slightly frothy, adding a very small pinch of
  salt and pepper.  Rub a small omelet pan or a well-seasoned wok with oil
  and pour in the egg.  Tilt the pan so that the egg runs thinly over as wide
  an area as possible.  Cook until firm but not colored on the underside,
  then flip over and cook the other side briefly.  Repeat this with the egg
  yolks, taking care to cook them gently so they do not burn. Cut into narrow
  shreds, then cut crosswise into short lengths.
  
  Very thinly shred the kim chee, squeezing to remove as much liquid as
  possible.  Cut the beef into paper-thin slices (having it partially frozen
  makes this easier, then cut crosswise into very thin shreds.  Heat a little
  vegetable oil and sesame oil together in a pan or wok and stir-fry the beef
  until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle
  of salt, pepper and sugar and a little extra sesame oil.
  
  Toast the sesame seeds in a dry pan over moderate heat until they turn
  golden and begin to pop.  Remove, cool slightly and grind to a fairly fine
  powder.
  
  Mix the sauce ingredients together and divide among several dishes.  Rub
  the omelet pan or wok again with oil.  Pour in a large spoonful of the
  batter and cook until the underside is golden and small bubbles appear on
  the surface.  Flip over and cook the other side.  Continue to cook pancakes
  over medium heat until batter is used up, stacking the pancakes under a
  cloth.
  
  Serve the pancakes and fillings at room temperature on a tray with the
  dipping sauce.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paneer (Homemade Cheese)
 Categories: Indian, Cheese
   Servings:  6
 
      1 ga Milk
      1 c  Vinegar
           Vegetable oil
 
  In a pot, bring the milk to a boil, but do not let it scorch.  Add the
  vinegar. Let the mixture separate completely, a few seconds. Strain the
  mixture through a cheesecloth.  Twist the cheesecloth to squeeze out the
  liquid.  Set the cloth on a flat surface and weigh down with a large
  saucepan filled with water to the top.  Let sit until all the liquid is
  gone and a firm cake is formed, 1 to 1-1/2 hours. Cut the cake into 1-inch
  cubes.
  
  In a pan, lightly saute the cubes in vegetable oil.  Makes enough for 2
  recipes.
  
  NOTE:  The unused portion may be wrapped tightly in foil and plastic and
  frozen.  Thaw before using.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paneer Basmati Pilaf--Paneer Pulao
 Categories: Indian, Rice
   Servings:  8
 
           Stephen Ceideburg
      2 c  Basmati rice
      8 oz Paneer (see recipe)
      4 tb Light vegetable oil
    1/2 c  Cauliflower florets
      1 c  Diagonally sliced carrots
      1 c  Chopped red or green bell
           -pepper
      2 tb Cashew halves
      2 tb Raisins
      2    Bay leaves
      1    Inch piece cinnamon stick
      8    Whole cloves
    1/2 ts Black peppercorns
      3 c  Water
    3/4 c  Canned tomato sauce
      2 ts Salt
 
  In the traditional version of this dish, the rice, paneer and vegetables
  all cook together. I like the vegetables to remain crunchy, however, so I
  cook them separately, then stir them into the rice toward the end of its
  cooking time. Serve this subtle pilaf lamb chops or spicy stews.
  
  Wash rice thoroughly. Place in a bowl, cover with water and let soak 15
  minutes. Drain.
  
  Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2
  minutes per side. Set aside.
  
  Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower,
  carrots and peppers.
  
  Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove
  with slotted spoon and set aside.
  
  Reduce heat to medium. Add cashews and fry until light golden; remove and
  set aside. Add raisins and fry until plump; remove.
  
  Add whole spices to the pan. Stir and cook 1 minute.
  
  Add rice, increase heat to medium-high, and stir fry until rice is well
  coated with oil and begins to glisten, about 5 minutes. Add water, tomato
  sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer
  for 12 minutes. Uncover and gently stir in vegetables and paneer,
  
  Cover and cook 5 minutes longer.
  
  Remove from heat and let stand, covered, for 10 minutes,
  
  Fluff rice gently with a fork and transfer to a serving dish. Garnish with
  fried raisins and cashews.
  
  PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat (6 g
  saturated), cholesterol (not available), 716 mg sodium, 2 g fiber.
  
  From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paneer Braised with Creamy Spinach Sauce
 Categories: Indian, Vegetables
   Servings:  4
 
           Stephen Ceideburg
      8 oz Paneer (see recipe)
      1 ts + 2 tablespoons light
           -vegetable oil
      3    Cups, (packed) chopped fresh
           -spinach
      2    Fresh hot green chiles
      2    Garlic cloves, crushed
    1/2    Inch piece fresh ginger,
           -crushed
      1    Medium-size onion, finely
           -chopped
    1/4 ts Turmeric
      1 sm Tomato, chopped
      1 c  Half-and-half
      1 ts Salt
 
  Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place
  on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away
  from heat source for 2 to 3 minutes per side, or until lightly browned.
  Cover and set aside. Steam spinach for 6 minutes. Place in a blender with
  the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a
  medium saucepan over medium-high heat. Add onion and turmeric and saute
  until onion is lightly brown. Add tomato and cook until soft. Stir in
  spinach mixture and the half-and-half.
  
  Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and
  paneer. Mix gently and cook until heated through.
  
  PER SERVING: 375 calories, 18 g protein,  12 g carbohydrate, 29 g fat (15 g
  saturated), cholesterol (not available), 675 mg sodium, 3 g fiber.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paneer Patties in Orange Perfumed Cream Sauce--Ras Malai
 Categories: Indian, Desserts
   Servings:  4
 
           Stephen Ceideburg
      2 c  Water
    1/4 c  + 1 tablespoon sugar
      1 qt Half-and-half
      1 tb Grated orange zest
      2 tb All-purpose flour
      8 oz Paneer (see recipe)
      2 tb Chopped unsalted pistachios
 
  Two 3-inch pieces gold or silver leaf (varak), optional (see note)
  
  This version of a popular Indian restaurant dessert sports a California
  touch - grated orange peel. You may add cardamom, saffron or rose essence
  if you prefer a classic Indian flavor.
  
  Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil,
  stirring constantly, until sugar dissolves. Reduce heat and simmer for 12
  minutes.
  
  Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest
  in a heavy saucepan. Bring to a boil, reduce heat and simmer until sauce is
  reduced by one third, about 30 minutes. Remove from heat and let cool.
  
  Meanwhile, mix together flour and paneer; knead until fluffy and thoroughly
  mixed, Form mixture into walnut-size balls and flatten into 1/4-inch thick
  patties.
  
  Working in batches, poach patties in simmering sugar syrup until they are
  firm, 1 to 2 minutes. Turn gently and cook 1 minute longer.
  
  Using a slotted spoon, transfer patties to a serving bowl. Pour in the
  cream sauce and remaining sugar syrup. Cover and refrigerate for 6 to 8
  hours, or until well chilled, (May be made up to 4 days ahead.)
  
  Just before serving, sprinkle with chopped pistachios and, decorate with
  gold leaf, if desired.
  
  Note: Gold and silver leaf is available at Indian markets and specially
  food stores.
  
  PER SERVING: 800 calories, 22 g protein, 83 g carbohydrate, 44 g fat (27 g
  saturated), cholesterol (not available), 177 mg sodium, 0 g fiber.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paper Wrapped Chicken (Gee-Bow Gai)
 Categories: Chinese, Chicken, Appetizers
   Servings: 45
 
  3 1/2 lb Chicken
     45    Squares unwaxed butcher
           Paper or aluminum foil 6"x6"
      3    Green onions, slivered
      3    Thin slices ginger, slivered
      2    Quarts oil for deep-frying

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Catsup
      1 tb Oyster sauce
  1 1/2 ts Hoisin sauce
      1 ts Thin soy sauce
      1 tb Rice wine
           Dash of pepper
      1 ts Salt
      1 ts Sugar
      2 ts Cornstarch

MMMMM-------------------WRAPPING PAPER WRAPPED CHICK------------------------
 
  1. Skin and bone chicken; then cut into pieces 1 1/2" x2" long.
  
  2. Sprinkle chicken with each of the ingredients listed under "marinade,"
  mix well and then add the green onions and ginger.  Marinate for 2 hours.
  
  3. See diagrams for wrapping.
  
  4. Heat the oil to 325 degrees and then carefully put each package into the
  oil.  Deep-fry 4 minutes on each side.  Put packages in a strainer to drain
  off excess oil before serving.
  
  NOTE: Paper Wrapped Chicken may be deep-fried several hours in advance and
  reheated in the oven (325 degrees) for 10 minutes just before serving. 1.
  Brush center of the paper with oil, and with one corner of the paper toward
  you, place 1 piece of chicken and 1 sliver of green onion about 2" from
  that corner.
  
  2. Fold the corner to just cover the chicken.
  
  3. Fold once more...about 1 1/4," and tuck second edge under meat (This
  forms a triangle.)
  
  4. Make an envelope by folding the left and right corners toward the
  middle.
  
  5. Tuck in the flap to close the envelope.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parchment-Wrapped Chicken
 Categories: Chinese, Chicken, Appetizers
   Servings:  6
 
      4    Scallions, green tops only
      2    Whole chicken beast
      1 ts Ginger juice (see below)
      2 ts Dry sherry or  wine
      2 ts Light soy sauce
      1 ts Salt
      1 ts Sugar
      2 ts Oil
     24    Squares (6-in) parchment
           -(see NOTE)
      2 c  Oil, for deep-frying
           Hoisin sauce, for dipping
 
  Shred the scallions lengthwise and then cut into 1-1/2 inch lengths.  Cut
  the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length.
  Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of
  ginger juice.
  
  In a bowl, combine the ginger juice with the sherry/wine, scallion strips,
  soy sauce, salt and sugar, to make a marinade for the chicken strips. Let
  the chicken marinate for at least 10 minutes.
  
  Place a square of parchment in front of you, with a corner toward you. Rub
  a bit of oil o the center of the paper. Place a little of the chicken and a
  bit of the scallion on the paper horizontally, well below the center of the
  angled square. Fold the lower corner up to cover the meat, then fold the
  left corner over to the right and the right corner over to left, to make a
  small envelope. Fold the top corner down and tuck it in securely. Repeat
  the process for the other 23 pieces of paper, using the rest of the chicken
  and scallions.
  
  In wok or deep fryer, heat the oil to 375 degrees F.  Deep fry the
  envelopes in the hot oil for 1 minute on each side. Remove with a slotted
  spoon or a strainer, and drain on paper towels. Serve with hoisin sauce.
  
  NOTE:  Deep-frying foods in a wrapping of paper is a Chinese trick.  The
  paper acts like a batter coating, to protect and insulate the ingredient
  against the hot oil.
  
  Use cooking parchment or rice paper; other suitable papers are available in
  cooking-supply houses.  The paper must be porous; never use aluminum foil
  or plastic cling wrap. -- Verdi
  
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parrot Pie
 Categories: Australian, Poultry, Humor
   Servings: 12
 
     12    Parakeets *
      6    Thin slices of lean beef, 4
      4    Rashers of bacon, 3
      3    Hard-boiled eggs
    1/2 ts Finely chopped parsley
    1/4 ts Dried parsley
           Finely grated lemon peel
           Salt & pepper
           Puff paste
           Flour
 
  * Parakeets are a small, long-tailed tropical parrot.
  
  Method: Prepare the birds, and truss them like a quail or any other small
  bird. Line a pie-dish with the beef, over it place 6 of the paraquets,
  intersperse slices of egg, parsley and lemon-rind, dredge lightly with
  flour, and season with salt and pepper. Cover with the bacon cut into
  strips, lay the rest of the birds on the top, intersperse slices of egg,
  season with salt and pepper, and sprinkle with parsley and lemon-rind as
  before; three-quarter fill the dish with cold water, cover with puff-paste,
  and bake in a quick oven.
  
  Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.
  
  From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date
  unknown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Party Sushi Rolls
 Categories: Japanese, Appetizers, Diabetic
   Servings:  6
 
      2 c  White, Short-Grain Rice,
           -preferably Japanese
      3 c  Water (or according to rice
           -package directions)
  3 1/2 tb Rice Vinegar -or- White
           -Vinegar
      1 tb Sugar
  1 1/2 ts Salt
 
  Sushi, a representative food of Japan, is a vinegared rice garnished with
  an assortment of fresh vegetables, fish and seasonings. You'll find many of
  the ingredients ... and the bamboo mat ... at an Oriental food store.
  
  RICE:
  
  Cook rice in water for about 25 minutes or until all the liquid is
  absorbed. Spread rice evenly over bottom of a large glass or wooden bowl.
  
  Mix vinegar, sugar and salt together in a small bowl.
  
  Sprinkle vinegar mixture generously over the rice.  You may not need all
  the vinegar mixture. The rice should remain somewhat dry.
  
  With a large wooden spoon, mix rice with a slicing motion.
  
  Leave the rice in the bowl, covered with a damp cloth.
  
  ROLLS:
  
  1 pk Nori Seaweed, large or medium (Quality nori seaweed must be crisp.
  Look for a well-sealed package.) 1 Bamboo Mat, medium or large, for rolling
  sushi
  
  FILLINGS ... Chose from these combinations:
  
  1    Cucumber, cut into thin strips the same length as seaweed 1 Avocado,
  peeled, pitted and cut into thin strips Fresh Cilantro, minced
  
  2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small Shrimp,
  cooked
  
  4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled, pitted
  and cut into thin strips 2 oz Pickled Ginger
  
  TO ASSEMBLE SUSHI ROLLS:
  
  Place one sheet of nori seaweed on the bamboo mat.
  
  Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a
  spoon.  Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2
  cm at end of sheet.
  
  Place all filling ingredients at center.
  
  To form roll, lift one end of the mat and begin to roll and compress the
  seaweed.  Use the mat only to help form the roll.  (It may be difficult at
  first to keep the mat from rolling with the seaweed.)
  
  Moisten end of seaweed with a small amount of water to seal the roll.
  
  Cut into rounds approximately 1/2 inch thick.
  
  Yield: 10 servings; 5 rolls, 6 pieces/roll
  
  Cilantro     Shrimp     Prosciutto Filling Filling Filling
  
  One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2 g <1 g
  3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1.5 g 0.9 g 1.5 g Cholesterol: 0 mg
  13 mg      4 mg Sodium: 203 mg 215 mg 317 mg Potassium: 160 mg 100 mg 257
  
  Exchange: Starch/Bread    1            1          1 Fat - - 1/2
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta with Chinese Tahini Sauce
 Categories: Chinese, Paste
   Servings:  4
 
      8 oz Pasta *
      1 c  Peas

MMMMM-----------------------CHINESE TAHINI SAUCE----------------------------
      2 tb Tahini (Sesame Butter)
      1 tb Rice Vinegar
      1 tb Soy Sauce
      1 tb Toasted Sesame Oil
      2 ts Chili Paste W/Garlic (Hot)
      1 ts Minced Ginger root
      2 tb Vegetable Stock Or Water
      1 ds Freshly Ground Black Pepper
 
  * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
  curls, fresh coriander sprigs, toasted sesame seeds, or chopped dry-roasted
  unsalted peanuts, optional.
  ~------------------------------------------------------------------------
  NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the
  cubes and drop into boiling water. When water returns to a boil, cook for 3
  minutes and drain. They may be served as is or patted dry and sauteed in
  oil until lightly browned. Bring a large pot of water to a boil, cook pasta
  until al dente. While pasta is cooking, steam peas. In a large bowl,
  combine remaining ingredients. When pasta is done, drain well. Toss
  dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS:
  saute 6 oz chopped spinach in 1 T safflower oil until limp; toss with
  noodles and sauce - add or substitute other veggies such as sauteed sliced
  mushrooms, blanched pea pods, sweet red peppers, steamed broccoli, steamed
  sliced carrots, or scallions. If you add several, the amount of dressing
  may need to be increased. - chill or bring to room temp and serve as side
  dish or salad
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta with Szechwan Peanut Dressing
 Categories: Chinese, Pasta
   Servings:  5
 
      8 oz Pasta, Preferably Linguine
      2 c  Broccoli Florets

MMMMM---------------------SZECHWAN PEANUT DRESSING--------------------------

MMMMM--------------------------MAKES 3/4 CUP-------------------------------
    1/3 c  Peanut Butter, Smooth/Chunky
    1/2 c  Hot Vegetable Stock Or Water
      1 ts Soy Sauce
      2 tb Rice Vinegar
      2 tb Safflower Oil
      2 x  Cloves Garlic, Minced
      2 c  Cherry Tomatoes
    1/2 ts Dry Crushed Red Pepper
 
  GARNISH: chopped scallion, optional Bring large pot of water to boil; cook
  pasta until al dente. While pasta is cooking, steam broccoli florets. In a
  med mixing bowl, whisk together peanut butter and stock or water until
  smooth. Stir in remaining dressing ingredients. When pasta is done, drain
  well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes;
  toss again. Garnish with chopped scallions. 4 - 6 Servings VARIATIONS: -
  add more red pepper to taste - try Szechwan Peanut Dressing as a warm
  topping on steamed vegetables, especially on green beans, broccoli, or
  cauliflower.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta with Szechwan Peanut Dressing Dgcp02c
 Categories: Chinese, Pasta
   Servings:  5
 
      8 oz Pasta (preferably linguine)
      2 c  Broccoli florets

MMMMM---------------------SZECHWAN PEANUT DRESSING--------------------------

MMMMM--------------------------MAKES 3/4 CUP-------------------------------
    1/3 c  Peanut butter(smooth/chunky)
    1/2 c  Hot vegetable stock or water
      1 ts Soy sauce
      2 tb Rice vinegar
      2 tb Safflower oil
      2 x  Cloves Garlic, minced
    1/2 ts Dry crushed red pepper
 
  2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot
  of water to boil; cook pasta until al dente. While pasta is cooking, steam
  broccoli florets.
   In a med mixing bowl, whisk together peanut butter and stock or water
  until smoooth. Stir in remaining dressing ingredients. When pasta is done,
  drain well. Pour sauce over pasta; toss to coat well. Add broccolli and
  tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings
  VARIATIONS: - add more red pepper to taste
  :           - try Szechwan Peanut Dressing as a warm topping on steamed
  vegetables, especially on green beans,broccoli, or cauliflower - make extra
  dressing to refrigerate and serve later on
  :            chilled steamed green beans or broccoli
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pavlova (Nz)
 Categories: New zealand, Desserts
   Servings:  6
 
      4 lg Egg whites
      8 oz Castor sugar
    1/4 ts Acetic acid OR lemon juice
    1/4 ts Vinegar
    1/8    Salt
 
  Method: 1. Beat the egg whites, salt and lemon juice/acid until the mixture
  is very stiff and dry.
  
  2. Add the sugar very gradually beating continuously and allow a half a
  minute between additions.
  
  3. Beat well until the meringue will stand up in stiff shiny peaks.
  
  4. Fold in vinegar.
  
  5. Bake for 75 minutes at 250 degrees.
  
  6. Do not remove from the tray until cool.
  
  7. Decorate the top with strawberry halves.
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Sauce - Nam Jim Satay  *
 Categories: Thai, Condiment
   Servings:  1
 
  1 3/4 c  Coconut Milk
      2 tb Red Curry Paste
    1/4 c  Fish Sauce (Nam Pla)
      3 tb Sugar
      1 c  Ground Roasted Peanuts
 
  This richly flavored sauce is usually served with satays.
  ~-------------------------------------------------------------------------
  Combine all the ingredients in a medium saucepan and simmer for 15 minutes,
  stirring constantly.  Makes 2-1/2 cups.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Sauce #1
 Categories: Thai, Condiment
   Servings:  6
 
      1 c  Chunky peanut butter
      2 ts Hot chili sauce (from the
           -Oriental Market)
      3    Cloves garlic, minced
      3 tb Honey
      1 ts Ground cayenne
    1/4 c  Lime juice
    1/4 c  Soy sauce
    1/2 c  Peanut oil
 
  Combine all in food processor.  Process until smooth thick paste is formed.
  You may adjust the amount of chili sauce to taste. You may also adjust the
  amount of oil for a thinner or thicker sauce. Refigerate, but allow to come
  to room temperature before serving.  Serve with satay chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Sauce #2
 Categories: Thai, Condiment
   Servings:  6
 
    1/2 c  Peanut oil
    1/2 c  Raw peanuts
      2    Fresh jalapeno peppers
      1 sl Fresh ginger
      4    Garlic cloves
    1/3 c  Unsweetened coconut milk
      2 ts Dark soy sauce
      4 ts Fish sauce
      1 ts Sugar
      1 tb Fresh lime juice
      1 pn Salt
    1/2 c  Minced cilantro leaves
 
  Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and
  add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes.
  If you burn them, throw them out and start all over again or your sauce
  will be bitter. You may have to turn on the heat again, but stir the
  peanuts if you do. Using a slotted spoon, transfer the peanuts to the
  container of a food processor or blender, along with 1 T of the peanut oil
  (reserve the rest) and blend them to a rough paste. Add the chiles, ginger,
  garlic and continue to blend. Add the remaining ingredients except the
  cilantro, and blend until smooth. If it is too thick, add more oil. Stir in
  cilantro, and serve with satay.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Sauce #3
 Categories: Chinese, Condiment
   Servings:  1
 
    1/2 c  Chunk-style peanut butter
  1 1/2 tb Soy sauce
      1 tb Water
    1/2 ts Sugar
      2 dr Tabasco sauce
      1    Clove garlic, minced
    1/2 c  Water
 
  Thoroughly combine the first 6 ingredients; slowly stir in the 1/2 cup
  water, mixing until smooth. Makes about 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pebya Kha-O (Tofu and Turnip Saute)
 Categories: Burma, Vegetarian
   Servings:  4
 
      1    Chinese tofu cake
      3 tb Corn OR peanut oil
      1 sm Onion, sliced (1/4 cup)
      1 sm Rutabaga, peeled, cut into
           -1/4-inch-thick
           Slices (2/3 cup)
    1/4 c  Chopped ripe tomato, fresh
           -or canned
      1 ts Thin-sliced fresh hot green
           -chili
      2 ts Soy sauce
    1/4 ts Ground cuminseed
    1/2 ts Salt
    1/4 c  Water
 
  1.  Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4
  inch thick.  Dry them well on paper towels.
  
  2.  Heat a dry skillet for 1 minute, then add the oil (this prevents the
  tofu fromn sticking).  Fry the tofu over moderate heat to a light-brown on
  both sides.  Remove and set aside. Remove all but 1 tablespoon oil.
  
  3.  Brown the onion in the oil over moderate heat for 2 minutes. Add the
  rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy
  sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover
  the skillet, and cook for 5 minutes.
  
  4.  Add the tofu, stir for a moment, cover the skillet, and cook for 3
  minutes more.
  
  Serve warm with bread.  An excellent side dish for vegetarians.
  
  Note:  Firm vegetables such as chayote and the white turnip with a mauve
  top can also be used in this preparation.  The contrast of the browned tofu
  and the soft turnip is pleasant to the palate, and the flavorings give it
  an unusual and distinctive character.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Shared by: Karin Brewer,
  Cooking Echo, 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peele Aloo
 Categories: Indian, Potatoes
   Servings:  6
 
      8 md Potatoes
      2 ts Salt
  1 1/4 ts Turmeric
      3 tb Oil
      1    Green chili, seeded, sliced
 
  Boil potatoes in their jackets till cooked but firm.  Plunge them into cold
  water for a minute.  Peel them & then cube them.  Sprinkle over the salt &
  turmeric.  Toss to coat all the pieces evenly.
  
  Heat oil over medium high heat. When very hot, add the potatoes & fry,
  turning & tossing, for 5 minutes.  Sprinkle the sliced chilies & 2 to 3 tb
  of water over the potatoes.  Stir carefully.  Cover the pan & let the
  potatoes steam over low heat for 10 minutes or till they are completely
  tender.  Uncover & continue frying, turning regularly, till all remaining
  moisture is evaporated & potatoes are slightly browned.  Serve with any
  dal.
  
  Julie Sahni, Classic Indian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peking Duck
 Categories: Chinese, Poultry
   Servings:  6
 
      4 lb To 5 lb duckling
           Boiling water to cover *
      1 c  Honey
     16    Mandarin pancakes
     16    Scallion brushes
      1 ea Peking sauce
 
  * fresh each time
  
  "Peking duck has always seemed impossibly complicated to make at home
  because of the elaborate preparation that is required.  To have the skin be
  cooked properly, crisp and dry with no trace of fat, it is necessary to
  separate the skin of the duck from the fat to enable it's grease to be
  released in cooking.  This is traditionally done by inserting a tube
  between the skin and fat of the duck and blowing to loosen the skin.
  Needless to say, this is a long and exhausting procedure.  However, Chef
  Alex Wong of the Mandarin Inn has devised a simple alternative that
  produces a great Peking duck.  You begin by preparing the duck the day
  before you plan to cook it.  It is dipped in fresh boiling water several
  times (use fresh water each time).  This process frees the skin from the
  fat.  The duck is then hung in a cool place in the kitchen for at least 12
  hours with a dish under it to collect the dripping fat.  The remainder of
  the fat will be released during the roasting so the duck will be moist but
  not fatty and the skin will be crisp."
  
  Tie a string (or use a heavy "S" hook) around the neck or wing of the duck
  to facilitate dunking it in and out of the boiling water.  Bring water to a
  boil in a pot large enough to submerge the duck.  Plunge duck into the
  boiling water and leave for 30 seconds.  Hang duck up to dry for 1 hour in
  a cool place in the kitchen with a dish under it to collect fat.
  
  Bring fresh water to a boil a second time and submerge duck 30 seconds.
  Hand duck up to dry as described above.
  
  Bring fresh water to a boil a third time and add 1 cup of honey, stir and
  bring to a boil again.  Submerge duck for 30 seconds.  Hand duck up to dry
  for 12 hours as described above.
  
  Preheat oven to 450 F.  Place duck, breast down, on a rack in a dry
  roasting pan.  Roast for 30 minutes.  Turn duck over and roast for 30
  minutes more.  (Be careful not to break the skin when you turn it.) Turn
  off the oven heat.  Leave duck in oven 15 minutes more.  Remove and serve.
  
  Carve the duck, taking care to slice the crispy skin separately from the
  meat.  Arrange the pancakes, the duck meat, and the skin, and the scallion
  brushes on a large platter.  Serve the Peking Sauce in a separate bowl.
  Each guest will serve himself by taking a pancake, painting on some Peking
  sauce with the scallion brush, then putting on a piece of skin, a piece of
  meat, and the Scallion Brush.  The pancake is then rolled up and eaten with
  the fingers.
  
  From: The Chinese Menu Cookbook (Mandarin Inn, Mott St., N.Y.C.) Shared By:
  Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peking Shrimp Ball Soup
 Categories: Chinese, Soups, Seafood
   Servings:  4
 
      1    Egg
      2 ts Dry sherry
      2 ts Cornstarch
    1/2 ts Salt
    1/2 ts Fresh grated ginger
    1/4 c  Finely chopped water
           -chestnuts
    1/2 lb Medium shrimp **
           Soup
      2 oz Bean threads
      4 c  Chicken broth
      1 ts Dry sherry
      1 ts Soy sauce
    1/4 lb Mushrooms, sliced
     20    Snow peas *
      3    Sprigs cilantro
           Shrimp Balls
           Salt to taste
 
  *Ends and strings removed from snow peas ** Shrimp should be shelled,
  deveined and finely chopped
  
  Balls - In a bowl, beat egg white until foamy.  Blend together sherry and
  cornstarch, then stir into egg white along with salt and ginger.  Add water
  chestnuts and shrimp; mix well.  With oil-coated hands, roll shrimp filling
  into walnut-size balls.  Heat a pan of water to simmering.  Drop in shrimp
  balls a few at a time and simmer gently until they float (about four to
  five minutes).  Drain and discard liquid.  If made ahead, cool, cover, and
  refrigerate up to two days.
  
  Soup - Cover bean threads with warm water and let stand for 30 minutes.
  Drain, then place on a cutting board and cut in 6" lengths.  In a 2-quart
  pan heat chicken broth, sherry and soy just to boiling.  Add bean threads
  and mushrooms and simmer, uncovered for 5 minutes.  Add snow peas and cook
  for two minutes.  Add shrimp balls and cook just until heated through.
  Garnish with cilantro and season to taste with salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepper Steak
 Categories: Chinese, Beef
   Servings:  6
 
  1 1/2 lb Top round steak
    1/3 c  Vegetable oil
    3/4 ts Salt
      3 md Green peppers, cut in
           1" pieces
      3 md Red peppers, cut in 1"
           Pieces
  1 1/2 c  Sliced celery
    1/2 c  Finely chopped onion
      1 cl Garlic,minced
  1 1/2 c  Beef broth
      2 tb Cornstarch
    1/3 c  Water
      1 tb Soy sauce
           Hot cooked rice, optional
 
  Slice steak,diagonally,into very thin slices,then cut slices into 2"
  pieces.In electric skillet,heat oil with heat control set at 350
  degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add
  red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef
  broth.Turn heat control to 250 degrees.Cover and cook until vegetables are
  tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and
  soy sauce until smooth.Add to meat mixture.Cook and stir until
  thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppered Channa Dip - Thecha
 Categories: Indian, Appetizers
   Servings:  1
 
           Stephen Ceideburg
      1    Recipe channa
      1 md Shallot, peeled and minced
    1/2 c  Pickled hot pepper rings,
           -drained and finely chopped
    1/4 ts Garlic salt
      2 tb Dry white wine (optional)
 
  Iceberg lettuce leaves, washed and crisped Parsley sprigs
  
  If you are tired of serving the same old cheese ball for company
  gatherings, maybe it's time to add some sparkle to your appetizer
  repertoire. Serve this zesty dip with crackers, chips or crudites.
  
  Beat channa, minced shallot, hot peppers, garlic salt and wine (if using)
  in a medium-size bowl until well mixed. If made ahead, cover and
  refrigerate. May be made 1 day in advance.
  
  To serve, mound on a plate lined with lettuce leaves. Garnish with parsley
  sprigs.
  
  Makes 1 1/2 cups.
  
  PER 1/4 CUP: 135 calories, 9 g protein, 29 carbohydrate, 10 g fat (6 g
  saturated), cholesterol (not available), 152 mg sodium, 0 g fiber.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
  
  Other Cooking Methods
  
  Freshly made paneer is delicious and may be eaten immediately, without
  further preparation or adornment. However, in most recipes, paneer must be
  cooked before it is added to the other ingredients. Broiling, which is
  discussed in the story, is the method I prefer because very little oil is
  used. If you don't wish to broil the cheese, here are a few alternatives:
  
  Toaster Oven: Grease a small baking tray with vegetable oil. Place paneer
  cubes on the tray and brush with oil. Bake at 400 degrees F. until golden
  brown, about 6 to 8 minutes. Remove and use in any cooked paneer recipe.
  
  For a quick paneer curry, place cooked cheese cubes on a heated serving
  platter and pour your favorite curry sauce over them. Garnish with minced
  cilantro and serve.
  
  Barbecue Grill: Prepare a charcoal fire to the gray-ash stage. Gently blow
  away the ash, leaving coals that glow cherry red. Cut paneer into 2-inch
  cubes. Brush skewers and paneer cubes with vegetable oil. Thread evenly on
  skewers leaving 1/2-inch space any cooked paneer recipe.
  
  For, an exotic appetizer, sprinkle grilled paneer cubes with. lemon juice
  and ground cumin. Place on a warmed platter and served immediately.
  
  Saute; Heat 3 tablespoons oil in a heavy nonstick pan or wok over
  medium-high heat. When oil is hot, add paneer cubes and saute until light
  brown, turning once. Carefully transfer to paper towels to drain. Tent with
  foil to keep warm until ready to use. Use in any recipe calling for cooked
  paneer.
  
  Note: A nonstick pan is essential; the paneer will break and crumble in any
  other pan.
  
  Deep Fry: Heat 6 tablespoons of vegetable or canola oil to 350 degrees F.
  in a nonstick wok until hot but not smoking. Gently add Paneer cubes. Do
  not crowd. Fry, turning occasionally, until golden brown, about 5 minutes.
  Remove with slotted spoon and drain on paper towels. Tent with foil to keep
  warm until ready to use. Use in any recipe calling for cooked paneer.
  
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Perfect Chinese Steamed Rice
 Categories: Chinese, Rice
   Servings:  4
 
      2 c  Uncooked long-grain rice
  3 1/2 c  Water
 
  PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
  until the water runs clear. Drain the rice and put in a heavy pot with the
  water and bring to a boil. Continue boiling until most of the surface
  liquid has evaporated. This should take about 15 to 20 minutes. The surface
  of the rice should have small indentations like a pitted crater. At this
  point, cover the pot with a very tight-fitting lid, turn the heat as low as
  possible and let the rice cook undisturbed for 15 to 20 minutes. There is
  no need to fluff the rice before serving it.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Petjel Terong (Eggplant in Savory Sauce)
 Categories: Indonesian, Vegetables
   Servings:  6
 
      2 lg Eggplants
    1/4 c  Vinegar, White
    1/4 c  Water
    1/2 ts Salt
           Oil For Deep Frying

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Sambal Badjak
      2 tb Peanut Butter, Smooth
    1/2 ts Vinegar, White
    1/2 ts Salt
      1 c  Coconut Milk
 
  Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut
  into quarters.  Arrange the slices in a shallow dish. Combine the vinegar,
  water and salt, stirring well to dissolve the salt, and pour over the
  eggplant slices.  Let stand for one hour, then remove the eggplant slices
  from the solution and pat dry with paper toweling. Heat oil in a wok to a
  depth of two inches until very hot (375F). Deep-fry the eggplant slices, a
  few at a time, until light brown. Remove with a slotted spoon and drain on
  paper toweling.  To make the sauce, combine all of the ingredients in a
  saucepan, bring to a gentle boil and simmer, stirring frequently, until the
  sauce thickens slightly. Arrange the eggplant slices in a shallow dish and
  pour the sauce over them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Phall
 Categories: Indian, Chicken, Beef
   Servings:  4
 
  1 1/2 lb Meat or poultry
      1 lg Onion finely chopped
      8    Cloves garlic finely chopped
      1 oz Fresh ginger finely chopped
      3 tb Oil or ghee
      1 lb Can of tomatoes
      1 tb Tomato ketchup
      1 tb Tomato paste
     12    Fresh or dried chillies (or
           - more)
           Salt

MMMMM------------------------------SPICES-----------------------------------
      1 ts Cummin ground
      1 ts Coriander ground
      3 ts Chilli powder
      1 ts Dry fenugreek leaves
      1 ts Garam masala
 
  Chop the meat and fry the onion, garlic and ginger until golden in half the
  ghee or oil. Mix the spices with a little water to make a paste. Add to the
  onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and
  paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat
  in a separate pan in the remaining ghee or oil, until sealed (5-10
  minutes). Combine all ingredients in a casserole dish and cook in a
  preheated oven at 200 C for 45-60 minutes. This curry can be left to
  marinate overnight or it can be frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Philippine Lumpia
 Categories: Filipino, Chicken, Pork
   Servings: 12
 
      2 lb Chicken, cut in serving
           -pieces
    1/2 lb Lean boneless pork butt, cut
           -in 2-3 pieces
      1    Medium onion, peel, quarter
      2    Celery tops
      1    Medium bay leaf
      2 ts Salt
      2 c  Water
      1    Small green cabbage
    1/4 lb Slab bacon, trimmed of rind
           -and cut in 1/4" dice
      1    Small onion, peeled and cut
           -crosswise into paper thin
           -slices
      2 ts Finely chopped garlic
  1 1/2 lb Fresh green string beans,
           -trimmed and cut diagonally
           -into 1/4" lengths
    1/4 lb Fresh bean sprouts, washed
           -and husks removed
      1 c  Finely diced celery
      2 tb Soy sauce
           Oil for deep frying

MMMMM-------------------------LUMPIA WRAPPERS------------------------------
      2 c  All purpose flour
      2 c  Cold water
           Vegetable oil
 
    Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1
  teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to
  a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30
  minutes, or until chicken and pork are almost tender and show only slight
  resistance when pierced with the point of a small sharp knife.
    Remove chicken and pork, and when cool enough to handle, bone and skin
  the chicken and cut the meat and pork into 1/4" dice. Strain the broth and
  reserve it.
    Remove and discard the tough outer leaves of the cabbage, cut the cabbage
  into quarters. Cut out the cores and slice the quarters crosswise into 1/4"
  wide strips.
    In a heavy 12" skillet, cook the bacon over moderate heat, stirring
  frequently until it is crisp and has rendered all its fat. With a slotted
  spoon, transfer the bacon to paper towels to drain.
    Cook sliced onion and garlic in the bacon fat for about 5 minutes until
  the onion is soft and transparent but not brown. Add pork and chicken and
  stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the
  following order: green beans, bean sprouts, celery and cabbage. Add the
  bacon bits, 1/2 the reserved broth, remaining salt and the soy sauce,
  turning constantly with a spoon, cook over medium heat 3 minutes longer.
  Transfer contents of the skillet to a colander and drain 10-15 minutes.
  Discard the liquid. (Filling will keep at room temp. 2-3 hours).
    Assembly: shape about 1/3 cup of filling into a cylinder about 5" long
  and 1" diameter, place in the center of a wrapper, leave about 1 1/2" of
  the wrapper exposed at each side. Roll the wraapper around the filling,
  tucking the ends inside as you roll.
    Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia
  about 2 minutes, or until they are golden brown and crisp. Drain on paper
  towels and serve immediately, or keep hot and serve.
    Wrappers: Combine flour and water and mix until it forms a smooth paste,
  the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat
  for about 30 seconds. Dip a pastry brush in the oil and spread a light film
  over the bottom and sides of the skillet. Then immerse the tip of a 2" wide
  paintbrush into the batter, and with 5-6 overlapping strokes, cover the
  bottom of the skillet. Cook for a few seconds until it begins to curl away
  from the sides of the skillet. Lift the wrapper and transfer to a strip of
  lightly floured waxed paper. May be kept at room temp. no more that 2
  hours.
  
  Source: Pacific and Southeast Asian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Philippine Pork Adobo
 Categories: Filipino, Pork
   Servings:  4
 
  1 1/4 lb Boneless pork shoulder,
           -2-inch cubes
      1 c  Water
    1/2 c  White vinegar
      2 tb Soy sauce
      6    Garlic cloves, minced
    1/4 ts Pepper
      4 ts Vegetable oil
 
  On a rack in broiling pan broil pork 6 inches from heat source until rare,
  5 to 6 minutes; transfer to 3-quart saucepan.  Add water, vinegar, soy
  sauce, garlic, and pepper and stir well to combine; bring to a boil over
  high heat.  Reduce heat, cover, and let simmer until pork is fork tender,
  30 to 40 minutes.  Using slotted spoon, transfer pork to plate; set aside.
  Increase heat to high and cook pan juices, stirring occasionally, until
  liquid is reduced by half; remove from heat and reserve.
  
  In a 10-inch nonstick skillet heat oil over medium-high heat; add pork
  cubes and cook, turning meat frequently, until well browned on all sides, 4
  to 5 minutes.  Add reserved pan juices and stir well; cook until sauce is
  heated, about 1 minute.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Philippine Vinegar Chicken
 Categories: Filipino, Chicken
   Servings:  6
 
      4    Chicken thighs
    1/4 ts Black peppercorns
    1/4 ts Dried green peppercorns, or:
    1/2 ts Green peppercorns *
    1/8 ts Crushed red pepper flakes
      1 ts Oil
      1 md Onion, peeled and finely
           -chopped
      2 md Gloves garlic, peeled and
           -minced
    1/4 c  White vinegar
      2 tb Light soy sauce
      1 ts Sugar
      2 c  Finely shredded bok choy
      2 c  Hot cooked white rice
 
  * packed in brine, rised and drained
  
  Remove the skin from the chicken.  With a mortar and pestle crush together
  the black and green peppercorns and the red pepper flakes. (Or wrap the
  peppers in plastic wrap and crush lightly with the bottom of a heavy pan.)
  
  In a large skillet heat the oil over medium heat.  Add the onion and
  garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt
  and pepper mixture. Bring to a boil, reduce the heat and simmer about 35
  minutes, until the chicken tests done. Remove the chicken from the bone and
  cut into shreds. Stir back into the juices.
  
  Spoon the chicken and juices over the bok choy and rice and serve.
  
  Menu suggestions:  A cucumber salad or blanched snow peas are all that is
  needed to round out this meal.
  
  Adapted from "Little Meals" by Rozanne Gold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Phoenix and Dragon
 Categories: Chinese, Chicken, Pork
   Servings:  4
 
      4 sl Smithfield ham (thin)
      1    Whole chicken breast
           - boned and butterflied
      4    Pieces fresh caul fat
    1/4 c  Water chestnut powder, or
           - Flour or Cornstarch
      4 c  Peanut oil, for deep-frying

MMMMM-------------------------VEGETABLE SAUCE------------------------------
      2 tb Peanut oil
      2    Whole garlic cloves, crushed
      2 sl Fresh ginger root
      4    Fresh water chestnuts
           - peeled & sliced lengthwise
    1/2 c  Bamboo shoots, sliced
           - lengthwise
      4    Whole scallions, cut in
           - 3-inch pieces
      1 tb Light soy sauce
      1 tb Chinese rice wine, or
           - Dry Sherry
    1/2 c  Chicken broth
      1 ts Cornstarch, dissolved in
      1 tb Chicken broth, (cold)
 
  LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast,
  enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight.
  The caul is sticky, so it needs nothing to seal it. Dust the surface with
  water chestnut powder, flour or cornstarch. Shake off the excess. Heat the
  oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1
  by 1. When they have browned (about 5 minutes), remove 1 from the oil and
  press it. If it feels mushy, it needs more cooking. Remove and drain the
  chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces.
  
  VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger.
  Remove the garlic and ginger and add the water chestnuts, bamboo shoots and
  scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or
  sherry, and chicken broth. When the liquid boils, stir in the dissolved
  cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for
  the sliced chicken breast.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Phoenix-Tailed Shrimp
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Medium fresh shrimp
      1 tb Vodka
  1 1/2 ts Salt
    1/8 ts White pepper
      1 c  All-purpose flour
      2 ts Baking powder
      1 c  Water, cold
      2 c  Oil, for deep-frying
      6 tb Salt, coarse
    1/2 ts Black peppercorns
      2 tb Szechwan  peppercorns
 
  Carefully remove the shells from the shrimp, leaving the tail sections
  intact. Devein and wash under cold running water; pat dry with paper
  towels.  In a dish or bowl, marinate briefly in a mixture of the vodka,
  salt, and pepper while you make the batter.
  
  In a mixing, put the flour and baking powder; gradually add the cold water,
  whisking until smooth.
  
  In a wok, heat the 2 cup of oil until it reaches 350 degrees F.  Add 1
  tablespoon of the hot oil to the batter and stir to combine.  Take a shrimp
  by the tail and dip it into the batter (do not dip the tail), then slide it
  into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
  brown. This should take about 2 minutes for each batch. Drain on paper
  towels, and serve tails up, in a serving dish, with the salt/pepper mixture
  for dipping. Makes 8 to 10 appetizer servings.
  
  FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns.  In a dry
  frying pan over high heat, brown the salt/pepper mixture.  When browned
  remove and run the mixture through a grinder.
  
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Carrots - Carot Chua
 Categories: Vietnamese, Condiment
   Servings:  1
 
           Stephen Ceideburg
      3    Carrots
    1/2 c  Rice vinegar
      1 tb Sugar
    1/4 ts Salt
 
  These pickles are often served as an accompaniment to grilled foods that
  are wrapped in lettuce and herbs at the table. You may also substitute
  daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut
  crosswise into 1/8-inch rounds. Combine the vinegar, sugar, salt and 1/2
  cup of water in a small saucepan. Bring to a boil. Remove and let cool to
  room temperature. Add the carrot rounds to the mixture and marinate for at
  least 1 hour. Drain the carrots before using. Pickled carrots can be stored
  in a covered jar and refrigerated for 2 to 3 weeks. Mote: For a more
  appealing presentation, you can try carving the carrots into decorative
  shapes before slicing. Yield: 2 cups.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989. ISBN 1-55670-095-4 This is the very basic recipe that can be, as
  noted, varied almost infinitely. I most often see this done with about
  equal amounts of daikon and carrot shreds rather than the rounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Garlic - Grayiem Dong
 Categories: Thai, Condiment
   Servings:  1
 
     10    Heads Fresh Garlic, Unpeeled
    1/2 c  White Vinegar
    3/4 c  Sugar
      1 tb Salt
 
  Wash the garlic heads in cool water.  Trim the stem end without cutting
  into the cloves and set aside.  Combine the vinegar, sugar and salt in a
  small saucepan and bring to a rolling boil.  Stir and boil for 1 minute.
  When the sugar and salt are dissolved, reduce the heat and simmer gently
  until slightly thickened, about 5minutes.  Remove from the heat and cool to
  room temperature.  Place the garlic in a jar or crock with a tight fitting
  lid and pour in the pickling brine to immerse the garlic completely. Seal
  tightly and store in a cool, dark place for 2 to 3 weeks before using.
  Makes about 1 quart.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Pigs' Ears - Tai Heo Ngam Chua
 Categories: Vietnamese, Pork
   Servings:  1
 
           Stephen Ceideburg
      4 qt Water
      1 tb Alum
      2 c  Distilled white vinegar
      2 c  Granulated sugar
      1 ts Salt
      2 lb Pigs' ears
 
  Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with
  drinks before dinner, and very well without drinks at any time.
  
  Boil 2 quarts of the water with the alum for 5 minutes, then remove from
  the heat and allow to cool.
  
  Boil the vinegar with the sugar and salt for a few minutes, or until the
  sugar is completely dissolved. Remove from the heat and cool.
  
  Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20
  minutes. Remove the pigs' ears and cut them into lengthwise slices 1/4 inch
  wide. After the sliced pigs' ears have cooled, return them to the alum
  water to soak for 2 hours, then drain and rinse under cold water. Dry
  lightly.
  
  Place the pigs' ears in a jar, pressing them down. Pour in enough cooled
  vinegar mixture to completely cover the contents of the jar. Refrigerate.
  
  NOTE: This can be eaten after 3 day and will keep for several weeks in the
  refrigerator.
  
  Yields 2 quarts
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979. ISBN 0-8120-5309-5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Radish Greens
 Categories: Japanese, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 bn Young radishes, greens only
      2 ts Salt
      1 ts Sugar
    1/2 c  Water
           Soy sauce to taste
 
  From the "Japanese Country Cookbook, " by Russ Rudsinski.
  
  Use greens fresh from the garden or from a top-grade produce store, saving
  radishes or another use.
  
  Wash greens, discarding any bits that don't look fresh. Chop coarsely.
  Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes
  to several hours in the refrigerator.
  
  Just before serving, drain and squeeze dry in a kitchen towel.
  
  Place in small serving bowl and add soy sauce to taste.
  
  PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 198 mg sodium, 0 g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Vegetable Appetizer
 Categories: Japanese, Condiment
   Servings:  8
 
           Stephen Ceideburg
      1 c  Sliced red or white radishes
    1/2 c  Sliced English (hothouse)
           -cucumber
    1/2 c  Diagonally sliced carrot
    1/2 ts Salt
      2 tb Umeboshi vinegar *
      6 tb Water
           Lettuce leaves
 
  * available in Asian markets or natural foods stores, or use white vinegar
  
  A vinegar made from umeboshi plums lends the vegetables a rosy hue, that
  contrasts with green lettuce leaves.
  
  In a medium bowl, toss together the radishes, cucumber, carrot and salt.
  Let sit at room temperature 2 hours.
  
  Press vegetables gently in a colander, to drain off liquid. Return
  vegetables to bowl.
  
  In a saucepan, bring the vinegar and water to a boil. Cool, then pour over
  vegetables. Cover bowl with plastic wrap and refrigerate 24 hours.
  
  To serve, arrange chilled pickled vegetables on lettuce leaves.
  
  From an article by Mary Carroll in The San Mateo Times, 5/25/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Curry - Gaeng Kua Sapparod *
 Categories: Thai, Seafood
   Servings:  4
 
      2 c  Coconut Milk
      1 c  Crushed Fresh Pineapple
      2 tb Red Curry Paste
    1/4 c  Fish Sauce (Nam Pla)
  1 1/2 tb Sugar
      8 oz Shrimp, Shelled & Deveined
 
  The delicate sweet and sour flavor of this curry sauce comes from the
  pineapple.  It is also delicious with mussels or smoked salmon instead of
  shrimp.
  ~-------------------------------------------------------------------------
  Combine all the ingredients except the shrimp in a large saucepan and heat
  to boiling.
  
  Add the shrimp, reheat to boiling and cook for about 3 minutes or until
  shrimp are done.
  
  Serve with steamed Jasmine Rice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Chicken (Bow Luo Gai)
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken parts
      1    Stalk celery
      1 cn 8-oz. chunk style pineapple
    1/2 c  Water
    1/2 tb Catsup
      1 tb Rice vinegar
  1 1/4 tb Sugar
           Dash of salt
      1 ts Cornstarch for thickening
      2 ts Cold water for thickening
      2 c  Oil for deep frying

MMMMM-----------------------------MARINADE----------------------------------
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
           Dash of pepper
      1    Thin slice ginger, chopped

MMMMM------------------------------BATTER-----------------------------------
      1 lg Egg
      1 tb Water
  2 1/2 tb Flour
      3 tb Cornstarch
 
  1. Skin and bone chicken.  Cut into 1 1/2" cubes.
  
  2. Sprinkle chicken with each of the ingredients listed under "marinade,"
  mix well and marinate for 1/2 hour.
  
  3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into
  strips, julienne style.
  
  4. Drain pineapple, saving the juice.
  
  5. Prepare batter by beating the egg, adding the water, flour and
  cornstarch.  Mix thoroughly.
  
  6. Heat oil to 350 degrees in a small saucepan.
  
  7. Dip chicken in batter and drop into the hot oil.  Deep-fry for 10
  minutes.  Remove and drain off excess oil.
  
  8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash
  of salt.  Bring to a boil.
  
  9. Add celery, chicken and pineapple.  Cook for 1 minute over high heat.
  
  10. Add thickening made by combining cornstarch and cold water.  Cook for 1
  minute and serve.
  
  SOURCE: Chopsticks, Clever, and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple-Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts,
           - spllit, skinned and boned
    1/4 ts Salt
           Dash of black pepper
      1 tb Dry sherry

MMMMM---------------------------LEMON SAUCE--------------------------------
      2 sl Canned pineapple, cut into
           Quarters
    1/4 c  Fresh lemon juice
    1/4 c  Water
      3 tb Packed brown sugar
      2 tb Rice vinegar
      1 tb Butter
      2 ts Vegetable oil
  1 1/4 ts Cornstarch
      1 ts Grated lemon peel
      1 ts Minced fresh ginger
      1 c  Bread crumbs
    1/4 c  Sesame seeds
      1    Egg, lightly beaten
 
  Preparation: Pound each chicken breast half to flatten. Place chicken in a
  bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30
  minutes.
  
  To make lemon sauce, whirl pineapple slices in a blender until smooth. Then
  combine with remaining sauce ingredients in a small saucepan; set aside.
  
  In a shallow bowl, combine bread crumbs and sesame seeds.  Dip chicken into
  egg, then roll in bread crumbs, shaking off excess.  Set aside for 5
  minutes.
  
  Cooking: Set wok in a ring stand and add oil to a depth of 2 inches. Place
  over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2
  pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and
  meat is no longer pink when slashed, turning occasionally.  Lift out and
  drain on paper towels.  Place on a heatproof dish and keep warm in a 200
  degree F oven while deep-frying remaining chicken.
  
  Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils
  and thickens slightly.
  
  Cut chicken into strips and arrange on a serving platter.  Pour sauce over
  chicken and garnish edge of platter with additional pineapple slices. Serve
  hot.
  
  Tip: For a crispier crust, fry the chicken a second time before serving.
  
  From: Martin Yan The Chinese Chef.  Copyright 1985.  ISBN 0-385-23412-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piquant Lemon Rice
 Categories: Indian, Vegetarian, Rice
   Servings:  4
 
      1 c  Basmati white rice
      2 c  Water
      1 ts Salt
      3 tb Ghee
    1/2 c  Raw cashew pieces
    1/2 tb Yellow split peas
      1 ts Black mustard seeds
    1/2 ts Turmeric
    1/3 c  Lemon juice
      3 tb Coarsely chopped coriander
    1/4 c  Shredded coconut
 
  Wash rice.  Bring water to a boil.  Stir in rice, salt & 1/2 tb ghee. Cover
  with a tight-fitting lid.  Reduce heat to very low & gently simmer, no
  peeking, for 20 to 25 minutes.  The rice should be light & fluffy & the
  water should be absorbed.
  
  Set side, leaving covered.
  
  Heat the remaining ghee in a small pot over a moderate heat till hot. Drop
  in the cashews & stir fry till golden brown.  Remove with a slotted spoon &
  pour over rice.  Cover the rice again.
  
  Raise the heat slightly & toss in the split peas & mustard seeds (you can
  omit the peas) & fry till the seeds turn grey & sputter.
  
  Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
  coriander.  Gently fold till well mixed.
  
  Garnish each serving with coconut.
  
  For a variation, substitute lime juice for lemon juice.
  
  Yamuna Devi, The Art of Indian Vegetarian Cooking.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piquant Oriental Sauce
 Categories: Indonesian, Condiment
   Servings:  1
 
      2 tb Corn oil
      1    Onion, quartered, then in
           -thin slices
      1    Carrot, cut in julienne
           -strips
    1/2    Green bell pepper, seeded,
           -cut in thin strips
      1    Piece ginger root, peeled,
           -chopped (1-1/2")
      3 pn Five Spice Powder
      8 oz Pineapple slices
      1 tb Sugar
      1 tb Dark soy sauce
      1 tb Dry sherry
      1 tb Malt vinegar
  1 1/2 tb Catsup
      1 tb Cornstarch
    2/3 c  Chicken stock
           Fresh pineapple leaves (opt)
 
  Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and
  stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain
  pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid.
  Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices
  for another use.
  
  In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and
  pineapple juice. Add pineapple juice mixture and pineapple pieces to
  vegetables. Blend cornstarch smoothly with a little stock, then add
  remaining stock. Add stock to vegetable mixture and bring to a boil,
  stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly.
  Garnish with pineapple leaves, if desired.
  
  Makes 2-1/2 cups.
  
  NOTE: Serve hot with fried chicken, pork steaks or shellfish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piquant Thai Dipping Sauce
 Categories: Thai, Condiment
   Servings:  4
 
    1/4 c  Tomato sauce
      3 tb Lime juice
      2 tb Light brown sugar
    1/4 ts Chinese chili sauce
      1    Garlic clove, minced
      2 ts Fresh mint leaves, coarsely
           -chopped
      1 ts Lime peel, grated or minced
      1 tb Cornstarch mixed with
      1 tb Cold water
 
  From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
  1990).
  
  In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili
  sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a
  simmer and cook for 2 minutes. Return sauce to a low boil and stir in
  enough of the cornstarch mixture to lightly thicken sauce. Strain sauce
  through a sieve placed over a small serving bowl. Let sauce cool at leat 10
  minutes; sauce is best at room temperature. Serve with chilled shrimp.
  
  Nutritional analysis per serving: 33.1 calories; trace grams total fat; (0
  grams saturated fat); 0.1 grams protein; 3.7 grams carbohydrates; 0
  milligrams cholesterol; 98.1 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pisang Goreng (Sauteed Bananas)
 Categories: Indonesian, Desserts
   Servings:  4
 
      2    Bananas
      4 tb Butter
 
  Peel bananas and slice lengthwise and then in half crosswise. Heat butter
  in a skillet large enough to hold the bananas in a single layer. Place
  bananas in the skillet cut side down when the margarine is bubbling but not
  brown.  Saute until golden, turning once; about two minutes per side. Drain
  on paper towels.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pistachio Kulfi Pops
 Categories: Indian, Desserts
   Servings:  8
 
  1 1/2 qt Whole milk
    1/3 c  Sugar
    1/2 c  Shelled roasted pistachios
      8    Paper cups
           -OR
           Cooking parchment
           -OR
           Waxed paper
      8    Ice cream sticks (opt)
 
  In a 6-8 quart pan over high heat, stir milk and sugar until simmering.
  Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes,
  stirring often; slide pan partially off heat if milk threaten to boil over.
  Let cool; to speed cooling, set pan in ice water.
  
  Coarsely chop pistachio nuts; stir into cooled reduced milk mixture.
  
  Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of
  parchment or waxed paper into 7-1/2" squares. Fold each piece in half to
  make a triangle. With long edge toward you, bring 1 of the 45' angles to
  the top of the triangle, then roll toward other angle. To close hole at
  bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
  Tape the cone in a few places to hold it together. Support each cone,
  pointed end down, in a cup slightly taller than the cone; set cups in a
  rimmed pan.
  
  Divide milk mixture among cups or cones. Freeze until kulfi is thick but
  not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into
  each container. Freeze until firm, about 2 hours longer. To eat, peel off
  paper. To store, seal kjulfi (still in cups or cones) in a parge plastic
  bag; freeze for up to 2 weeks.
  
  Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams
  saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26 milligrams
  cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Delicious Chinese Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      2 lb Chicken breasts, split, with
           -skin
      6    Ripe purple plums, pitted
           -and thinly sliced
      1    Onion, halved and thinly
           -sliced
      1    Clove garlic, minced
      3 tb Water
      2 tb Lemon juice
      2 tb Light soy sauce
    1/2 ts Liquid sugar substitute
      1 ts Hunan Blend
 
  Brown chicken, skin side down, in an ungreased non-stick skillet or chicken
  fryer.  Drain and discard chicken fat.  Blot chicken with paper towel,
  remove skin, and return to the pan, skin side up.  Add remaining
  ingredients except the low calorie sweetener.  Cover and simmer, stirring
  occasionally, until chicken is tender 40-45 minutes.  Uncover and continue
  simmering until sauce is thick.  Add low calorie sweetener only after
  cooking is complete and skillet has been removed from heat. Serves: 4
  
  Source: Skinny Spices by Erica Levy Klein
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Delicious Pork Cutlets
 Categories: Chinese, Pork
   Servings:  6
 
      1 tb Cooking oil
      1 lb Boneless pork leg cutlets
           -cut 1/2 inch thick
      1    Jar (8-oz) plum
           -jelly/preserves
    1/2    Chopped onion
    1/4 c  White wine vinegar
      2 ts Soy sauce
      1 ts Ground ginger
 
  Heat oil in large skillet over medium high heat. Brown cutlets on both
  sides. Add jelly, onion, vinegar, soy sauce and ginger, cover and simmer
  for 8-10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Sauced Ribs
 Categories: Chinese, Pork
   Servings:  3
 
      4 lb Pork spare ribs
    1/2 c  Soy sauce
    1/2 c  Plum jam
    1/2 c  Honey
    1/4 c  Orange juice
      1    Clove garlic
 
  Cut ribs into serving pieces.  Simmer one hour in water.
  
  Combine all other ingredients.  Baste ribs, cover with aluminum foil. Bake
  in 350 degree F. oven for 30 minutes, basting every 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poisson Cru
 Categories: Tahiti, Seafood
   Servings:  6
 
      2 lb Halibut; skinned - boneless
           -- 1 1/2" thick Or:
      2 lb Tuna steaks; fresh - cut
           1-1/2" thick
      1 c  Lime juice; fresh
    1/2 c  Onions; coarsely chopped
      2 ts Salt
      3 ea Tomatoes *
    1/2 c  Scallions; coarsely chopped
           -include 2" green tops
    1/4 c  Green bell peppers;
           -chopped
      2 ea Eggs; hard-cooked
           -chopped
      1 c  Cocoanut top milk; rich
           -chilled
 
  * Tomatoes should be medium-sized, firm, ripe, stemmed, peeled and coarsely
  chopped. Chill the halibut or fresh tuna steaks briefly in the freezer in
  order to firm the meat and make it easier to cut, but do not let the fish
  freeze completely. With a cleaver or large, sharp knife, cut the steaks
  lengthwise into 1/4-inch slices, then cut each slice into pieces 1 1/2 inch
  square.
      In a deep bowl, mix the lime juice, onions and salt together. Drop in
  the fish and turn it about with a spoon until the strips are evenly coated.
  Cover and marinate at room temperature for at least 2 hours, or in the
  refrigerator for 3 or 4 hours, stirring the fish occasionally.
      When done, the fish will be opaque and fairly firm, indicating the it
  is fully "cooked". Taste to make sure; if it seems underdone, marinate the
  fish for an hour or so longer.
      To serve, drain the fish and squeeze it slightly to remove all the
  excess moisture. Place the fish is a serving bowl, add the tomatoes,
  scallions, green peppers and hard cooked eggs and cocoanut milk and toss
  them all together gently but thoroughly. Note: The term poisson cru means
  raw fish. The recipe itself is similar to the civiche popular in many Latin
  American countries which "cooks" fish in a marinade of lime or lemon juice
  seasoned with onions, garlic and hot chilies. Source: Time-Life Books Foods
  of the World, Pacific and Southeast Asian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poor Man's Soup
 Categories: Chinese, Soups
   Servings:  6
 
      1    Quartered whole chicken
           Water
      1 oz Piece pork tenderloin
      6    Stalks celery cut on the
           -diagonal
      1    Diced large onion
    1/4    Head cabbage thinly sliced
      3    Carrots cut on the diagonal
      2    Diced potatoes
      1 tb Soy sauce
      2    Green onions finely chopped
      2    Eggs slightly beaten
           Wonton wrappers
      1    Egg white slightly beaten
 
  Place chicken and pork in a pot. Cover with water, bring to a boil. Add
  celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2
  hours. Remove pork, chop finely. Debone and skin chicken and chop finely.
  Combine pork and chicken with green onions and eggs. Mix thoroughly. Place
  1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges
  of wrapper with egg white. Fold in half to form a triangle, pressing edges
  together to seal tightly. Cover with damp cloth while filling remaining
  wontons. While soup is simmering, carefully drop in wontons. Bring back to
  boil, then simmer until wontons become transparent. Season to taste with
  soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork (Nz)
 Categories: New zealand, Pork
   Servings:  4
 
     12 oz Lean pork
      1 tb Peanut oil
      1 ts Soya sauce
      1 tb To 2 tb Oyster sauce
      2 ts Cornflour
    1/4 oz Fresh ginger
    1/2 oz Spring onions
    1/4 ts Sugar
    1/4 ts Salt
      4 oz Bean sprouts
 
  1. Finely chop the ginger and onions.
  
  2. Cut the pork into thin strips and sprinkle with a well mixed blend of
  soya sauce, sugar, salt and 1 teaspoonful of the cornflour.
  
  3. Fry the ginger and onions lightly in oil for one minute only then add
  the pork and fry for another 5 minutes. Constant stirring is essential
  during this time.
  
  4. Add the bean sprouts and cook for another 2 minutes.
  
  5. Mix in the oyster sauce.
  
  6. Mix the rest of the cornflour with 2 tablespoons of water and then pour
  slowly into the pan. Stir and simmer for 12 minutes until the sauce is
  thick.
  
  7. Pour the sauce on the pork and serve. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Chops with Garlic and Onions - Suon Uop Hanh Toi Nuong
 Categories: Vietnamese, Pork
   Servings:  4
 
      1 tb Granulated Sugar
      2 tb Fish Sauce (Nuoc Mam)
      1    Onion
      4    Cloves Garlic
      1 tb Vegetable Oil
      4    Boneless Pork Chops
 
  Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour
  over chops in a shallow dish.  Let marinate 3 to 4 hours, turning meat
  occaisionally.  Grill or bake in a 350F oven for 45 minutes to 60 minutes
  or until cooked.  Slice into bite sizes pieces before serving. Make 4
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Fried Rice
 Categories: Chinese, Rice, Pork
   Servings:  6
 
      3 tb Vegetable Oil
      1 sm Onion, thinly sliced
  1 1/2    Piece ginger, chopped
      2    Celery stalks, sliced on the
           -diagonal
      2 sm Carrots sliced diagonal
    1/2    Chinese or savoy cabbage
           -shredded
      1 c  Cooked roast pork strips
    1/2 ts Black pepper
      3 c  Cooked long-grain rice
      2    Eggs slightly beaten
    1/2 ts Salt
      2 tb Soy Sauce
 
  Heat 2 tbs of oil in large frying pan.  When hot, add the onion and ginger.
  Stir-fry for 2 minutes.  Add Celery and carrots and fry for 5 minutes,
  stirring constantly. Stir in cabbage, pork, pepper, soy sauce and rice and
  cook, stirring constantly, for 2 to 3 minutes, or until mixture has heated
  through. Remove from the heat and keep hot while you make the garnish. Heat
  the remaining oil in a small frying pan. When hot, add the beaten eggs and
  salt and cook for 2 minutes.  When the bottom has set, turn the omelet over
  and cook for a further 2-3 minutes, or until completely set. Remove from
  pan and cut the omelet into strips about 1 inch by 1/4 inch. Transfer the
  rice mixture to a warmed serving dish. Garnish with the omelet strips and
  serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork in Hot Peanut Sauce
 Categories: Thai, Pork
   Servings:  4
 
      3 tb Peanut Oil
    1/2 lb Pork Butt
      2    Cloves Garlic, Minced
      1 tb Minced Fresh Ginger Root
    1/2 c  Preserved Radish
      4    Sq. Canned Firm Bean Curd
      2    Green Onions

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Crunchy Peanut Butter
      1 tb Dark Soy Sauce
      1 tb Cider Vinegar
      2 tb Sesame Oil
      2    Dried Hot Red Chili Peppers
      2 ts Sugar
    1/3 c  Stock
    1/2 ts MSG (Optional)
 
  Soak radish in warm water for 45 minutes.  Cut pork into 1/2" cubes. Drain
  & rinse canned bean curd; cut into 1/2" cubes.  (If using fresh bean curd,
  wrap it in clean dish towel and press it for 1 hour to make it more firm.
  Wrap it tightly & use about a 5-pound weight.)  Drain radish & cut into
  1/2" cubes.  Cut green onions, including tops, into 2" lengths. Sauce: In a
  cup, cream together peanut butter and soy sauce.  Slowly mix in remaining
  sauce ingredients.  Set aside. Stir-frying: Add oil to hot wok. When oil
  starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic &
  ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add
  peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
  Skim off excess oil.  Add more stock if sauce thickens. Steaming: In
  Chinese steamer, steam radish & bean curd on its serving plate for 15
  minutes, just prior to serving.  When ready to serve, drain water off
  plate, and top vegetables with pork & peanut sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork in Plum Sauce (Mwei Jiong Yoke) - Canton
 Categories: Chinese, Pork
   Servings:  1
 
    1/4 c  Oil
      1    Clove garlic
      1 lb Boned pork
    1/3 c  Plum sauce
      2    Stalks celery, diced
      4 sl Ginger
      1 ts Sherry
      2    Carrots
      2 ts Sugar
      1 ts Salt
    1/3 c  Chinese pickled scallions
    1/4 c  Water
      2 ts Cornstarch
      2 tb Water
 
  Cut pork into bite size pieces.  Peel carrots, cut into cubes.
  
  Place oil and garlic in wok.  On high heat, brown pork.  Stir-fry 5
  minutes.  Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
  scallions and water.  Simmer covered, 12 minutes.  Add cornstarch to water
  and mixture to wok.  Stir until thickened.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork in Tamarind Sauce
 Categories: Thai, Pork
   Servings:  4
 
  2 1/2 lb Lean Boneless Pork, Cut Into
           -1 1/2-inch Cubes
      2 tb Low-sodium Soy Sauce
      3    Cloves Garlic, Minced
      1 md Onion, Minced
      1 ts Fresh Thyme OR
    1/2 ts Dried Thyme, Crushed
      1 ts Fresh Oregano OR
    1/2 ts Dried Oregano, Crushed
           Salt And Freshly Ground
           -Black Pepper
    1/4 c  Vegetable Oil
      2 c  Fresh Or Canned Chicken
           -Stock
      3 tb Tamarind Sauce
      1 tb Dry Sherry
      1 md Celery Rib, Chopped
      1 ts Cornstarch
      1 tb Cold Water
 
  In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped
  onion, thyme, oregano and salt and freshly ground black pepper to taste.
  Cover and allow to marinate for at least 1 hour.
  
  In a large skillet, heat the oil until almost smoking.  Add the meat and
  brown over high heat.  Drain off most of the oil and add the stock,
  tamarind sauce, sherry, and celery.  Reduce the heat and simmer for 1 1/4
  hours or until the meat is fork tender and the liquid is reduced to about
  one third of the original.
  
  Dissolve the cornstarch in the cold water and add to the mixture. Stir
  until the sauce thickens and becomes shiny.  Remove from the heat.  Serve
  with boiled rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Roast (Korean Chaeyuk Kui)
 Categories: Korean, Pork
   Servings:  4
 
    1/2 lb Pork shoulder or other lean-
           -pork
      2 ea Scallions
      1 ea Clove garlic
      1 tb Sesame oil
      1 tb Sesame seeds
      1 tb Sugar
           Dash black pepper
      4 tb Kochu chang
 
  This dish is fairly spicy: it gets its highly seasoned flavor from kochee
  chang (Red Bean Paste, found in many Oriental food stores. If it is not
  available, Japanese miso sauce amy be substituted). Although the amount
  indicated is recommended, it is possible to use a little less.
  
  1.  Cut the pork into 4 or 5 slices about 1/4 inch thick.
  
  2.  Mince the scallions. Mince or crush the garlic. Combine both
  ingredients with the remaining seasonings in a bowl. Add the pork slices
  and mix well until all sides of the pork are coated.
  
  3. Grill immediately or marinate until ready to serve. It is important that
  the pork be well done; the outside should be dark, almost charred. A
  charcoal, an electric or an oven grill may be used.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Satay
 Categories: Thai, Pork, Entertain
   Servings:  6
 
    1/2 lb Boneless Pork, Lean
      2 tb Soy Sauce
      2 tb Steak Sauce, Thick
     10    Apricots, Dried
    1/4 c  Peanut Butter, Chunky/Smooth
    1/2 ts Salt
      5 dr Hot Pepper Sauce
 
  Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak
  sauce.  Cover and refrigerate for several hour, stirring occasionally.
  Meanwhile, simmer the apricots in 3/4 c water for 5 minutes.  Place the
  apricots and their cooking liquid in a blender container or food processor.
  Add peanut butter, salt, and hot pepper sauce.  Cover and process until
  smooth.  Reheat when ready to serve.  Thread the marinated pork cubes on
  skewers.  (If you use wooden skewers, soak them in water 2 hours before
  using.)  Brush with remaining soy sauce mixture.  Cook over hot coals or
  under broiler for 6 to 8 minutes, turning often.  Serve with the warm
  apricot-peanut butter sauce for dipping. Note: Satay serves 2 when served
  as a main course.  Double the meat portion of the recipe for 4 people. If
  you like, serve kabobs of mushrooms along with the pork. Thread small fres
  mushrooms on separate skewers, brush with melted butter and grill or broil
  along with the pork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Shau Mai (Dumplings)
 Categories: Chinese, Pork
   Servings:  6
 
    3/4 lb Pork loin
  1 1/3 oz Pork fat
      4    Black mushrooms
           -(pre-softened)
      1    Precooked bamboo shoot
  1 1/2 tb Cornstarch
      1 tb Cooking wine
    1/2 tb Sesame oil
      1 ts Sugar
    3/4 ts Salt
    1/4 ts Pepper
     30    Won ton skins
     24    Green peas
 
  Filling: dice the pork, fat, mushrooms, and bamboo shoot.  Place in bowl.
  Add liquids and seasonings and stir well.  Throw filling against inside of
  bowl for 3-4 minutes so ingredients combine thoroughly. Divide into 24
  portions.
  
  Place one filling in center of won ton skin. Cup skin up around filling but
  don't close - 'make a waist'. Place one green pea in the center of the
  filling.  Use knife to compress and even out filling until below top edge
  of skin. Place in steamer about half inch apart. Steam for six minutes on
  high.  Remove. Serve.
  
  You can use beef, shrimp, quail eggs, or sweet rice for the above.
  
  You can get 'won ton' and 'dumpling' skins as well as egg roll wrappers at
  local chinese groceries.  You can make your own; but ready-made fresh or
  frozen ones are quicker.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Spareribs in Black Bean Sauce/see Jup Pai Gwut
 Categories: Chinese, Pork
   Servings:  6
 
      2 lb Pork Ribs
      2 qt Water
      2 tb Salty black beans
      2 tb Oil
      1    Clove garlic, crushed
      1    Green onion, chopped
  2 1/2 c  Chicken stock
    1/2 ts Salt
      1 ts Sugar
      1 tb Thin soy sauce
      1 tb Oyster sauce
      2 tb Cornstarch
      4 tb Cold water
 
  1. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut
  the bones apart and trim off the fat.
  
  2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes;
  drain well.
  
  3. Wash black beans thoroughly two times; drain, and then crush beans with
  the handle of your cleaver or chop very fine with a sharp knife.
  
  4. Heat wok, add oil, garlic and spareribs.  Stir-fry for 5 minutes.
  
  5. Add black bean mixture and all remaining ingredients except the
  cornstarch and 4 tablespoons cold water.  Bring to a fast boil and then
  turn to medium heat, cover, and cook for 40 minutes.
  
  6. Make a thickening with cornstarch and 4 tablespoons cold water and add
  to the sparerib mixture.  Bring to a boil again, and serve.
  
  NOTE: Pork spareribs with black bean sauce will still taste delicious the
  second or third day.  Reheat for 7 minutes before serving.  Serve over rice
  as a plate dinner, accompanied by a condiment prepared with Chinese Hot
  Mustard.  Hot mustard requires 2 tsp. dry mustard to 2 t. cold water.
  
  SOURCE: Chopsticks, Clever and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Vindaloo
 Categories: Indian, Pork
   Servings:  6
 
  2 1/2 lb Lean pork
      1 c  Oil
    1/2 ts Mustard
      1 c  Vinegar
      5    Green chillies chopped
      1    Half-inch cube ginger
           -chopped
      1 ts Turmeric
      2 ts Salt
      1    Sprig curry leaves
           Spices to be ground
           -together
     30    Red chillies
    1/2 oz Garlic
      1    Half-inch cube ginger
      2 ts White cummin
      2 ts Mustard
      1 lg Onion
      1    (2/3-inch) stick cinnamon
      3    Cloves
 
  Cube pork. Heat oil, season with mustard. Add sliced green chillies and
  ginger and fry until dry. Add ground spices with turmeric powder and fry
  until oil starts to separate. Add meat and curry leaves and mix well. Fry 3
  5 minutes.
  
  Add vinegar and salt. cover and cook on slow stove until meat is tender and
  oil floats to the top, about 1 1/2 to 2 hours. Do NOT add water!
  
  This is and oldie but a goodie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork with Chestnuts
 Categories: Chinese, Pork
   Servings:  6
 
      1 lb Very Lean Pork
    3/4 lb Skinned Chestnuts
      1 ts Sesame Oil
      5 tb Soy Sauce
      1 ts Dark Brown Sugar
      1 lb Fresh Leaf Spinach
      2 tb Dry Sherry (Optional)
 
  Cut the pork into small bite size cubes and place in frying pan with 2 cups
  of water and bring to a boil. Remove residue and cover tightly and simmer
  for an hour. Place the chestnuts into a large pan with enough water to
  cover, and bring to a boil, reduce heat, cover and simmer for an hour.
  Drain the chestnuts and add to pork meat with the soy sauce, sherry and
  dark brown sugar. Cook slowly for an additional 25 minutes. Wash the
  spinach very thoroughly and drain.  Place into frying pan or wok along with
  1 Tablespoon of the liquid from the pork and 1 teaspoon sesame oil. Set
  heat to high and cook for approximately. 5 minutes stirring constantly.
  Place the spinach into a deep dish; place pork on top of spinach and pour
  the juices over top. Serve very hot....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pot Stickers
 Categories: Japanese, Appetizers, Diabetic, Poultry
   Servings:  6
 
    1/2 lb Ground Turkey
      1 c  Cabbage, minced
      2    Green Onions, minced
      1    Egg -or- 2 Egg Whites
      1 tb Soy Sauce
    1/2 ts Orange, grated peel
    1/2 ts Chili Oil (optional)
           Cornstarch
     40    Wonton Skins, 2 x 2-inch
           -squares, cut into largest
           -circle possible
      4 ts Vegetable Oil
      1 c  Water
 
  Credit for this recipe goes to Mary Donkersloot, R.D., director of Personal
  Nutrition Management in San Diego.
  
  Combine turkey, cabbage, onion, egg, soy sauce, orange peel and chili oil
  (if desired) in a large bowl and mix well.
  
  Dust a plate or cutting board with cornstarch.  Set a rounded teaspoon of
  filling in center of a wonton skin, pressing lightly so filling forms a
  narrow band across the middle.  Moisten the rim of skin with water.  Bring
  opposite sides together to form a semicircle.  Pinch corners together. Make
  3 or 4 pleats along the edge to seal.  Transfer pot sticker to the prepared
  plate or cutting board.  Cover with a dry kitchen towel.  Repeat with
  remaining wonton skins and filling.
  
  Place 2 heavy 12-inch nonstick skillets over low heat.  Add 2 teaspoons
  vegetable oil to each.  Arrange pot stickers in rows, fitting closely
  together.  Increase heat to medium-high and cook until bottoms are deeply
  golden, about 2 minutes.  Watch carefully to prevent burning.
  
  Add 1/2 cup water to each pan and cover immediately.  Let steam until skins
  are translucent, about 3 minutes.  Drain and transfer with a slotted spoon
  to serving dish. Serve immediately with rice vinegar or soy sauce.
  
  You can assemble pot stickers ahead of time and freeze them.
  
  Yield: 20 servings, 40 pot stickers
  
  One Serving = 2 pot stickers Calories: 160 Protein: 6 g Fat: 8 g
  Carbohydrate: 16 g Fiber: 1 g Cholesterol: 44 mg Sodium: 68 mg Potassium:
  64 mg
  
  Exchange: 1 Starch/Bread 2 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pot Stickers (Huo Tip)
 Categories: Chinese, Pork, Appetizers
   Servings:  1
 
  2 1/2 c  Flour *
      1 c  Water *
      2 oz Cabbage (1/2 cup cooked and
           - chopped)
    1/2 lb Lean ground pork
      1    Green onion, chopped
      1 ts Chopped ginger
      1 tb Tientsin Preserved Vegetable
           - rinsed and chopped
      2 tb Oil
      1 c  Chicken stock

MMMMM----------------------------SEASONING---------------------------------
    1/4 ts Salt
    1/4 ts Sugar
      1 ts Thin soy sauce
      1 ts Oyster sauce
      1 ts White wine
           Dash of pepper
      2 ts Cornstarch

MMMMM-------------------------------DIP------------------------------------
      2 ts Thin soy sauce
      1 ts Hot spiced oil
      1 ts White Vinegar
 
  Combine flour and cold water in large mixing bowl.  Mix thoroughly to form
  dough.  Cover with damp cloth; let stand for 20 minutes. *
  
  Cook cabbage 2 minutes in boiling water.  Rinse in cold water, and drain.
  Squeeze dry of all excess moisture.  Chop fine; set aside.
  
  Place the ground pork, chopped green onion, chopped ginger, and preserved
  vegetables together on chopping board.  Mix and chop with the clever for
  approximately 15 strokes.
  
  Add "seasoning" and the cabbage to the pork mixture and mix thoroughly.
  
  After dough has set for 20 minutes, knead it for 1 minute and then form
  into 2 to 3 rolls, approximately 1-1/2 inch in diameter.  Cut each roll of
  dough into slice 1-1/2 inch thick.
  
  With a small rolling pin, or heel of hand, flatten each piece of dough into
  a thin patty, 3 inch in diameter.  Place 1/4 tablespoon of the pork mixture
  in the center of each patty.  Fold in half, and seal the edges by pressing
  firmly together with your fingers.  (Help ready-made skins to seal by
  applying egg white to the edges.)
  
  Set each pot sticker with the straight edge on a platter, pressing firmly
  so as to form a flat base.  Each pot sticker should be made to stand
  upright, rather than allowed to rest flat on its side.
  
  Heat frying pan and add 2 tablespoon oil.  On medium heat, pan-fry pot
  stickers.  Cook on the base surface only.  Pan-fry 2 minutes, until the
  base side is nicely browned.
  
  Add 1 cup chicken stock to the pot stickers.  Cover and cook over medium
  heat for approximately 7 minutes, until most of the chicken stock is
  absorbed.  Remove to platter.
  
  Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment
  for Pot Stickers.
  
  * Pot sticker skins can be purchased at Chinese groceries.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pot Sticker Dough
 Categories: Chinese, Appetizers
   Servings:  1
 
      2 c  All-purpose flour
    1/2 c  Water
 
  In a bowl, combine flour and water, mixing to form a ball.  Remove to a
  floured board and knead with palm of hand for about 3 minutes.  Shape into
  a ball, cover with damp towel, and let stand for about 10 minutes.
  
  To shape and assemble, knead dough for about 3 minutes.  Shape into a ball,
  cover with damp towel, and let stand for about 10 minutes.
  
  To shape and assemble, knead dough for about 3 minutes.  Roll into a
  cylinder that is about 1-inch in diameter.  Cut off ends, then cut into
  about 24 pieces, each 1/4-inch wide.  With a cut side up, press dough down
  with palm to flatten.  Roll with a rolling pin to make pancakes about
  2-1/2-inch in diameter.
  
  NOTE: A pasta machine can be used to roll out dough.  Roll to No. 4 setting
  on machine, or about 1/32nd of an inch.  Cut dough with a 2-1/2-inch cookie
  cutter (or a glass, inverted tuna can, etc.)
  
  SOURCE: Adapted from "Chef Chu's Distinctive Cuisine of China"
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pot Stickers Filling
 Categories: Chinese, Pork, Appetizers
   Servings:  1
 
    1/2 lb Ground pork
    1/2 sm Head Chinese (napa) cabbage,
           Cored and chopped
      1    Green onion, coarsely
           Chopped
      2    Thumb-size slices fresh
           -ginger
      2    Water chestnuts, chopped
      1 ts Salt
    1/2 ts Granulated sugar
           Pinch white pepper
      1 ts Oriental sesame oil
      5 tb Vegetable oil, divided
      1 c  Water
 
  Combine pork, cabbage, green onion, ginger, water chestnuts, salt, sugar,
  white pepper and sesame oil, and refrigerate until read to use.
  
  Fill pot stickers by spooning 1 level tablespoon of filling into center of
  each pancake.  Fold dough over to make half-circle and pleat edges firmly
  together.  Pinch shut to seal, then decoratively mark with the point of a
  dinner knife.
  
  To pan-fry, heat cast-iron or wok or other heavy-bottom skillet over
  moderate heat.  Add 3 tablespoons vegetable oil, swirling to coat bottom.
  When oil is hot, place pot stickers, seam side up in skillet and agitate
  (shake) for 30 seconds.  (You may need to do this in two batches.)
  
  Pour in 1 cup water, cover, and gently boil over moderate heat for 7 to 8
  minutes.  When oil and water start to sizzle, add remaining 2 tablespoons
  oil, if needed.  Tip skillet to distribute oil evenly; watch carefully
  (uncovered) to prevent sticking.  When bottoms are brown, remove from heat
  and carefully lift out pot stickers with spatula.
  
  To serve, turn pot stickers over (dark side up) and arrange on serving
  platter.  Serve with dipping sauce.
  
  TIPS: When cutting into these in recipe testing, we discovered the pork
  filling appeared pink in some, even though the meat was done.
  
  You can freeze uncooked pot stickers for later use but remember to squeeze
  out the water from cabbage during preparation (in a colander or
  cheesecloth).  Freeze pot stickers separately on cookie sheets until firm,
  then put them in plastic bags.
  
  When rolling out the pancakes, leave the centers slightly thicker that the
  edges.  A thicker center will hold up better during the browning.
  
  If you prefer, steam pot stickers for about 12 minutes over boiling water
  instead of pan-frying.
  
  PER POT STICKER: 57 calories (20% from protein, 60 percent from
  carbohydrate, 20 percent from fat), 3 grams protein, 6 milligrams
  cholesterol, 95 grams sodium.  Exchanges 1/2 bread.
  
  SOURCE: Adapted from "Chef Chu's Distinctive Cuisine of China" - presented
  in the Oregonian's FOODday, July 1992.
  
  Shared by Cate vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pot Sticker Dipping Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
    1/2 c  Soy sauce
    1/4 c  Rice vinegar or distilled
           White vinegar
      2 ts Granulated sugar
      1    Clove garlic, peeled and
           Minced
      2 ts Finely minced fresh ginger
      1    Green onion, including
           Green part, finely chopped
           A few drops hot chili oil
 
  Mix ingredients together and serve in side dish.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato & Onion Koora
 Categories: Indian, Vegetables
   Servings:  6
 
           Stephen Ceideburg
      4 md Potatoes, peeled
    1/2 ts Turmeric
      1 tb Corn oil
      1 tb Chana dal
      1 tb Urad dal
      2    Dried red chiles, broken
           -into pieces by hand
      2 ts Mustard seeds
      1    One-inch cube fresh ginger,
           -peeled and minced
      2    Fresh green chiles, minced
      1 lg Onion, thinly sliced
           Salt to taste
      1 ts Fresh lemon juice
 
  Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the
  turmeric and mash lightly with a large fork. It should still be quite
  chunky. Keep warm.
  
  Heat oil in a medium saucepan or skillet until hot. Turn heat to golden,
  add ginger and fresh green chiles. Stir for 3 minutes.
  
  Add sliced onion, salt and remaining turmeric. Cook until onion is soft and
  transparent. Add a few drops of water if mixture looks too dry. Add to
  potatoes and mix well. Add lemon juice. Serve warm.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Patties
 Categories: Indian, Potatoes, Appetizers
   Servings:  6
 
      6 md Sized potatoes
      3 tb Split peas
           Salt to taste
      2 tb Vegetable oil
    1/2 ts Fenugreek
      2 tb Chopped onion
      3 tb Chopped cilantro
      1    Fresh hot green chili
           - finely sliced
 
  Boil potatoes.  While boiling, cook split peas with 3 cups cold water for
  15 minutes.  Remove from heat & drain very well.  Set aside.
  
  In a skillet, heat oil & add fenugreek, followed quickly by onions.  Fry
  for 2 minutes.  Add cilantro & chili, cook for 3 minutes.  Add split peas
  with a sprinkle of salt.  Keep stirring & cooking till all the water has
  evaporated & the mixture appears to become one lump.  Cover & set aside.
  
  Peel & mash potatoes by hand, do not use an electric whipper.  Add some
  salt & mix thoroughly.
  
  Divide mashed potatoes into 12 balls.  Divide spit pea mixture into 12
  portions.  Flatten each potato ball on the palm of the hand.  Put a portion
  of split peas into the centre & gently fold the potato over it. Make into a
  ball again & the re-flatten into a patty.  Do all patties this way.
  
  Use a griddle if you have one to cook these. If not, a large skillet will
  do. Cook in small batches.  Use only enough oil to coat the skillet & use a
  medium low heat.  Cook each side 8-10 minutes.  They should be a reddish
  brown colour.
  
  Serve hot.
  
  I have managed to freeze these & re-heat them, but be careful or they burn
  very easily.  They are well worth the effort. Posted by Mark Satterly in
  Fidonet Intercook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Sambal
 Categories: Indonesian, Potatoes
   Servings:  4
 
      8 oz Potatoes
      4    Scallions, Finely Minced
      2    Serrano Chiles, Fine Chopped
    1/2 ts Salt
      1 tb Lemon Juice
      2 tb Coconut Milk
      1 tb Cilantro, Chopped
 
  Boil potatoes in their skins; peel and coarsely mash them. Combine all
  ingredients, except the coriander, in a shallow serving bowl. Taste the
  mixture and add more salt or lemon juice if necessary. Sprinkle coriander
  over the top.  Chill in the refrigerator until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Soup
 Categories: Tibet, Soups
   Servings:  8
 
    1/4 c  Butter
      1 tb Minced ginger root
      1 tb Minced garlic
      1 c  Diced red onion
    1/2 ts Turmeric
    1/2 ts Chili powder
    1/2 ts Kopan Masala
      3 c  Mashed potato
      4 c  Water
      1 c  Diced tofu
      1 c  Spinach leaves,chopped
  1 1/2 ts White vinegar
      1 tb Soy sauce
      2 ts Salt
    1/2 ts Black pepper
      2 tb Chopped green onion
      2 tb Chopped cilantro
 
  Melt butter in large saucepan over medium heat. Add ginger, garlic and
  onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add
  turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato
  and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring
  constantly with wire whisk to prevent lumps from forming.
  
  Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to
  boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is
  too thick, add water. Add green onions and cilantro and mix well. makes
  about 8 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potatoes in a Thick Sauce
 Categories: Indian, Vegetarian, Potatoes
   Servings:  6
 
      5 md Potatoes, cubed & cooked
      1 sl Ginger
      1 tb Coriander
      1 ts Cumin
      6 tb Tomato sauce
      6 tb Vegetable oil
      1 ts Fennel
      1 ts Fenugreek
    1/2 ts Black mustard seeds
      3    Whole dried red chilies
      1 ts Salt
  1 1/2 ts Lemon juice
      1 ts Garam masala
 
  Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender &
  blend till smooth.
  
  Break potatoes into bite sized pieces.
  
  Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek
  & mustard seeds.  After 20 seconds, add red chilies.  As they darken, put
  in paste from blender.  Fry for 5 minutes, stirring frequently.  Put in the
  potato pieces & fry for 3 to 5 minutes.  Add 1 1/2 c warm water. Bring to a
  boil.  Add salt & lemon juice.  Simmer for 20 minutes.
  
  Before serving, sprinkle with garam masala.
  
  Madhur Jaffrey, "An Invitation to Indian Cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prawn and Vegetable Stir Fry
 Categories: Chinese, Seafood
   Servings:  6
 
      2 tb Vegetable oil
      8 oz Frozen mixed stir fry
           -vegetables
      4 oz Large peeled prawns
      1    Garlic clove, crushed
      1 tb Soya sauce
      1 ts Sesame oil
      1 ts Ground coriander
 
  Heat the vegetable oil in a wok or large frying pan until very hot.  Add
  the frozen vegetables, fry for 3 or 4 minutes, stirring frequently.  Add
  the prawns, garlic and coriander and cook for a further minute.  Add the
  soya sauce and sesame oil, stir well and cook for 1 minute.  Serve
  immediately on a bed of piping hot rice or noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prawn Kabobs with Peanut Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
     24 md Prawns, shelled & deveined
     24    Chinese pea pods
     24    Ripe black olives
    1/4 c  Dry sherry
    1/4 c  Soy sauce
    1/4 c  Peanut butter
      3 tb Sugar
      2 tb Veg. oil
      4 md Cloves garlic, minced
 
  Alternate prawns, pea pods and olives on bamboo picks. Combine sherry, soy
  sauce, peanut butter, sugar, oil and garlic and mix well.  Grill or broil
  kabobs for 6 to 10 minutes or until prawns turn pink and opaque, brushing
  prawns frequently with peanut sauce.  (you can substitute 2 whole boned and
  skinned chicken breasts for the prawns. Cut each half breast into 6 pieces
  and skewer with pea pods and olives. Grill or broil 10 minutes or until
  done.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prawn Vindaloo (Hot Prawns)
 Categories: Indian, Seafood
   Servings:  6
 
      1 tb Garlic, sliced
      1 tb Hot red chili peppers, fresh
           -sliced
      2 ts Cumin seed, ground
      1 ts Mustard seeds
      1 ts Black peppercorns
      1 ts Tumeric, ground
    1/4 c  Cider vinegar
    1/4 c  Corn oil
      1 c  Onion slices, ground to a
           -paste
      2 lb Prawns, or large shrimp
           -peeled & deveined
    1/2 c  Water
      1 ts Salt
 
  Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric
  together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat
  the oil in a pan and fry the onion paste over moderately low heat until
  light brown. Add the ground spices and continue to fry the mixture until it
  turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring
  frequently for 10 minutes. Add the balance of the vinegar, the water and
  salt and continue to simmer, uncovered, for 5 minutes more. There will be
  very little sauce. Serve warm
  
  VARIATION: The prawn vindaloo can be prepared as a proper pickle, which
  means that it is a bottled (or refrigerated condiment) used now and then
  with other foods as an adjunct to the meat or fish dishes being served.
  Should you wish to prepare this as a pickle, follow the instructions, but
  omit the onions & and the water & cook the prawns separately in 2 Tbsp of
  oil before adding them to the mixture.
  
  SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prawns-In-Shell
 Categories: Chinese, Appetizers, Seafood
   Servings:  8
 
      1 lb Large Raw Prawns
      2 tb Dry White Wine, Divided
    1/2 ts Grated Fresh Ginger Root
    1/4 c  Vegetable Oil
      2 tb Coarsely Chopped Green Onion
           - With Tops
      1 ts Coarsely Chopped Fresh
           -Ginger Root
      1    Clove Garlic, Chopped
      2 sm Red Chili Peppers, Chopped *
      1 tb Sugar
      3 tb Tomato Catsup
      2 tb Soy Sauce
    1/2 ts Cornstarch
 
  * Chili peppers should be hot. Take care when handling hot chili peppers.
  ~-------------------------------------------------------------------------
  Wash and devein prawns; do not peel.  Cut prawns diagonally into halves;
  place in medium bowl.  Sprinkle 1 tablespoon wine and grated ginger over
  prawns.  Heat oil in hot wok or large skillet over high heat.  Add prawns;
  stir-fry until completely pink or red.  Add green onions, chopped ginger,
  garlic and chili peppers; stir-fry only until the onions are tender.
  Combine sugar, catsup, soy sauce, remaining 1 tablespoon wine and
  cornstarch;pour into pan.  Cook and stir until sauce thickens.  Serve
  immediately.  Garnish as desired.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pulao for Stuffing Chicken
 Categories: Indian, Rice
   Servings:  1
 
    1/3 c  Butter Or Vegetable Oil
      1 md Onion, Grated
      1 ts Curry Powder
      1    Clove Garlic, Crushed
      2 c  Chicken Stock
  1 1/4 c  Pineapple Juice
    1/3 c  Raisins
    1/3 c  Pistachio Nuts, Chopped
  1 3/4 c  Long Grain Rice
      1 ts Salt
 
  Quantity:  About 1 1/2 Pounds Of Stuffing Cooking Time: 25 Minutes
  
  Heat the butter in a heavy pan and brown the onion in it.  Remove the onion
  and fry the curry powder until dark brown then add the garlic and simmer
  for 3 minutes, until a smooth paste is formed. Return the onion to the pan
  and add the stock, pineapple juice, raisins, Pistachios, and rice.  Season
  with the salt, to taste. Cover tightly and simmer over low heat for 15
  minutes, until the rice is half done.  Strain off the liquid reserving it
  for another use.  Use the pulao to stuff chickens or other poultry.  This
  makes enough to stuff 1 large or 2 smaller chickens.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pulao Rice
 Categories: Indian, Rice
   Servings:  4
 
  1 1/3 c  Long Grain Rice
    1/4 c  Ghee Or Butter
      2 md Onion, Sliced
      1    Clove Garlic, Crushed
  1 1/2 ts Salt
  1 1/2 c  Peas
  2 1/2 c  Hot Water
 
  Clean, wash and soak rice for a half hour.  Heat the ghee and fry the
  onions until golden.  Add the drained rice, garlic, salt and peas and
  continue to cook for 5 minutes, stirring constantly. Gradually add the hot
  water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to
  25 minutes or until all the liquid has been absorbed and the rice is
  tender.
  
  NOTE:  Any of the following can be added:  Cloves, Cinnamon, Caraway Seeds,
  Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pyi-Gyi Nga Kazun Ywet (Squid and Dandelion Stir Fry)
 Categories: Burma, Seafood
   Servings:  4
 
      1 ts Dried red hot chili flakes
      1 tb Fresh lemon juice
      2 ts Soy sauce
      1 ts Brown sugar
      2 ts Corn OR peanut oil
      1    Clove garlic, chopped fine
      1 lb Fresh squids, dressed, cut
           -into 1/2-inch round slices
    1/4 lb Dandelion greens, green
           -leaves only, halved
 
  Watercress and Swiss chard are good substitutes for dandelion since they
  all have a slightly bitter but appealing taste.
  
  1.  Mix the chili flakes, lemon juice, soy sauce, and sugar together.  Let
  stand for 15 minutes.
  
  2.  Heat the oil in a wok or skillet and over moderate heat fry the garlic
  for 1 minute.  Add the squid slices and stir fry for 2 minutes.  Add the
  chili/lemon mixture and continue to fry.
  
  3.  Add the dandelion greens and cook for 2 minutes more.  Do not overcook
  since it toughens the squid.
  
  Serve warm with other dishes.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Chinese Chicken Salad
 Categories: Chinese, Chicken, Salads
   Servings:  4
 
    3/4 lb Skinless chicken breasts
      2 ts Salt

MMMMM------------------------------SAUCE-----------------------------------
      1    Garlic clove, peeled
      1 sl Fresh ginger, peeled
      2    Scallions with green tops
           - trimmed
      2 ts Chili bean sauce
      2 ts Dark soy sauce
      1 ts Sugar
      2 ts White rice vinegar
      2 ts Sesame paste, or peanut
           - butter
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2 ts Sesame oil
    1/2 lb Iceberg lettuce, finely
           - shredded

MMMMM-----------------------------DRESSING----------------------------------
      2 tb White rice vinegar
 
  REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in
  enough cold water to cover the chicken, add the salt. Bring the mixture to
  a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the
  chicken sit in the hot water for 10 minutes. While the chicken is sitting,
  combine the sauce mixture ingredients together in a blender and set aside.
  Toss the lettuce with the white rice vinegar and place on a platter. Remove
  the chicken and allow to cool. Pull off the meat, finely shred and toss
  with the sauce. Place the chicken with sauce on top of the lettuce and
  serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Kimchi (Korean Mak Kimchi)
 Categories: Korean, Vegetarian, Condiment
   Servings: 12
 
  1 1/2 lb Chinese turnip
  1 1/2 lb Chinese cabbage
      1 c  Water
    1/4 c  Salt
      4 lg Scallions
      4 lg Cloves Garlic or 6 sm clove
      2 tb Chopped fresh ginger
      7 ts Cayenne pepper
 
  1.  Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths
  (the leafy end may be left longer; it will shrivel the most). Peel the
  Chinese turnip, halve it lengthwise down the center and then slice thin
  across the grain.
  
  2.  Combine the salt and water. Place the vegetables in a large pot. Pour
  the salted water over the surface of the vegetables and cover the pot.
  Leave overnight.
  
  3.  The next day, mince the scallions, garlic and ginger. Drain the
  vegetables, which should be wilted and reserve the salty water. Season with
  the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using
  rubber gloves if available. Pack this mixture tightly into jars. Pour the
  salted water over the mixture so that the liquid comes to within 1/2 inch
  of the top of the jar.
  
  4.  Keep at room temperature for 2 or 3 days, then refrigerate.
  
  Makes about 2 jars of kimchi which should be enough for a large dinner
  party.
  
  From: The Korean Cookbook, By Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Oriental Chicken & Cashews
 Categories: Chinese, Chicken, Microwave
   Servings:  6
 
  1 1/2    Microwave spirals uncooked
      1 cn (14-oz) chicken chow mein
      1 c  Ready to serve chicken broth
    1/2 c  Cashews
           Soy sauce
 
  In 2 quart microwave safe casserole, stir together pasta, chow mein and
  broth. Cover; microwave at high 8-10 minutes, stirring once, or until pasta
  is tender. Stir in cashews and soy sauce to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Shrimp Curry
 Categories: Indian, Seafood
   Servings:  4
 
    1/4 c  Butter
      3 c  Cooked Shrimp
      2 ts Salt
      1 c  Pineapple Tid-Bits
      2 ts Curry Powder
    1/2 ts Dill Weed
    1/4 c  Flour
      2 c  Milk
           Hot Cooked Rice
 
  Melt the butter in a saucepan.  Remove from heat, stir in flour and
  seasonings.  Add a little milk and stir to blend.  Gradually stir in the
  remaining milk.  Cook and stir until mixture boils and thickens.  Add
  shrimp (or clams or chicken) and pineapple tid-bits.  Heat through.  Serve
  over hot cooked rice.  If desired, serve with condiments such as chopped
  peanuts, coconut or chutney.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Trick Stir-Fry Chart
 Categories: Chinese, Pork, Chicken, Seafood
   Servings:  6
 
      1 c  To 2 c sliced smoked sausage
      1 lb Bulk sausage cook & drained
      1 c  To 2 c cooked ham
           -strips/chunks
      1 c  To 2 c pork strips/chunks
      1 c  To 2 c cooked chicken/turkey
           -strips/chunks
      1 c  To 2 c cooked shrimp
      1 lb Ground beef cooked & drained
 
  MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen stir fry vegetable
  combination thawed Sliced fresh mushrooms Canned mushrooms drained
  Shredded/thinly sliced carrot Julienne carrot strips Sliced/chopped carrot
  Thinly sliced onion Strips/chopped green/red/yellow bell pepper Fresh
  broccoli flowerets Fresh cauliflowerets Pea pods SEASONING SAUCES: 1-2
  TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire sauce light/dark Soy
  sauce Teriyaki sauce Chili sauce Steak sauce Cooking wine HERBS &
  FLAVORING: CHOOSE ONE OF 1/2 1 teaspoon basil leaves 1/2 1 teaspoon
  marjoram leaves 1/4 1/2 teaspoon thyme leaves 1/8 teaspoon garlic powder 4
  8 drops bottled hot pepper sauce Chicken/beef flavor instant bouillon
  Grated parmesan cheese
  
  In medium skillet, heat 2 to 3 tablespoons vegetables, olive or peanut oil.
  Add meat and vegetables; stir-fry until hot and vegetables are tender. Stir
  in seasoning sauce (if desired) and herbs. Prepare 1/2 of a 1 pound package
  of any pasta according to package directions; drain. Add to stir-fry
  mixture; toss to mix. Heat through. Serve immediately. Refrigerate
  leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quinoa Tabouli
 Categories: Indian, Vegetarian
   Servings:  6
 
      1 c  Water
    1/2 c  Quinoa
      3 md Ripe tomatoes
      1 c  Parsley
      1 c  Scallions
    1/3 c  Freshly squeezed lemon juice
    1/3 c  Safflower oil
      2 tb Fresh mint
           Salt to taste
 
  Note:  The author says that 1 tsp. dried mint could be used, but dried mint
  is nasty stuff, IMHO!
  
  Pour water into a 1-quart saucepan.  Add quinoa; bring to a boil.  Reduce
  heat to a simmer; cover.  Cook for 10 to 15 min., or 'til all water has
  been absorped.
  
  While the quinoa is cooking, finely chop the tomatoes, parsley, and
  scallions.  Add lemon juice, oil, and mint to tomato mixture.  Stir in
  cooked quinoa and salt.  Mix well.
  
  Let tabouli sit in the refrigerator for a day to blend flavors.
  
  Note:  Also, she neglected to mention that tabouli is traditionally served
  at room temperature.
  
  The recipe was from Linda Najjar of Seattle, Washington, and the "Herb
  Companion" note on it said:  "Substituting quinoa for the traditional
  bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty
  taste and enables people allergic to wheat to experience the flavorful joys
  of this Middle Eastern dish."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rasberry Kisses
 Categories: New zealand, Desserts
   Servings:  6
 
      4 oz Butter
      4 oz Sugar
      3    Eggs
      4 oz Flour
      4 oz Cornstarch
      1 ts Baking powder
 
  Cream butter and sugar well, add eggs one ata time, and beat again. Add
  sifted flour, cornstarch and bakingpowder. Put in small spoonfulls on
  greased cookie sheet and bake 8 - 10 minutes at 400 degrees. When cold
  spread rasberry jam on flat side and stick together with another one. (hope
  you understand what I mean ?), and sprinkle with sifted powdered sugar.
  MMMmmmmmm one of my favorites.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raw Fish Salad (Japanese Sashimi)
 Categories: Japanese, Seafood
   Servings:  9
 
      1 lb Bass (raw) or:
           - Tuna (raw) or: other
           - fish of your choice, fresh
           - water or salt, bones and
           - skin removed and slivered
    1/2 c  Gingerroot, fresh, chopped
           -or: 1/4 c powdered ginger
    1/2 c  Horseradish, grated
    1/2 c  Mustard sauce or: 1/4 c
           - mustard powder
           Water, for mixing sauce
           - ingredients
           Bowl of very fresh salad
           - greens, broken or cut into
           - small pieces
 
  In this popular dish, the Japanese enjoy eating their fish completely raw,
  cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh
  chopped gingerroot, grated horseradish and mustard.  We add dishes of very
  fresh greens, turning the Sashimi into a salad.
  
  If your fish is very, very fresh, your dishes colorful and attractively
  arranged, and if you accompany your first bite of raw fish with a generous
  mouthful of crisp greens, you will probably be able to overcome your
  prejudices and discover what the Japanese have known for centuries: fish
  doesn't have to be cooked to taste good.
  
  INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad
  greens and let everyone mix his own sauce, tasting and testing as he does,
  and help himself to greens.
  
  From 'The Complete Fish Cookbook', by Dan and Inez Morris, Stoeger
  Sportsman's Library, 1972
  
  posted by Robert Bass
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raw Fish Salad
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 lb Fillet of red snapper
           -(fresh!) or
           Tuna, sea bass, shark or
           -swordfish
      2 oz Thin rice stick noodle
      2 c  Oil for deep-frying
    1/2    Head iceberg lettuce (inner
           -leaves only)
    1/4 c  Pickled red ginger
    1/2 c  Chinese parsley (cilantro)
           -or watercress
      1 tb White sesame seeds
      1    Fresh lemon

MMMMM-----------------------------MARINADE----------------------------------
      2 tb Peanut oil
      3 tb Cool water
      2 ts Thin soy sauce
      2 ts Sugar
      3 sl Fresh ginger, half-dollar
           -size
    1/2 ts Ground cinnamon
    1/4 ts White pepper
 
  For a starter course on a warm fall evening, this dish has few peers.
  
  Marinating:  Slice fish with the grain in pencil-thick, 2" strips. Mix
  marinade ingredients; blend with fish in bowl. Cover and marinate in
  refrigerator for 3 to 8 hours.
  
  Preparations:  Heat oil in wok to medium high. Toss 2 strands of rice stick
  noodle in oil to make sure it is hot enough; noodles should puff up
  instantly without browning.  Deep-fry rice stick noodle briefly until it
  expands; drain on paper towels; bag and reserve.  Shred lettuce; bag and
  reserve in refrigerator.  Thinly shred or mince pickled red ginger;
  reserve. Chop parsley in 2" lengths. Toast sesame seeds in dry wok at
  low-medium heat until they are light tan; reserve in tea cup or condiment
  saucer.
  
  Assembling:  Slice lemon in wedges.  Separately pile ingredients on large
  platter, removing slices of ginger from fish (discard slices). Sprinkle
  salad with sesame seeds and toss on platter, squeezing lemon over salad as
  you toss.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Real Ginger Beef
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Flank steak, sliced as
           -thinly as possible across
           -the grain
      1 tb Corn starch
      1 tb Dark soy sauce
      1 tb Sesame oil
    1/2 ts White pepper
      1 c  Peeled, finely shredded
           -fresh ginger
  1 1/2 ts Salt, to taste
      1 ts Sugar
      3 tb Shao hsing (rice wine) or
           -domestic dry sherry
    1/2 c  Vegetable oil
      2 c  Fresh cilantro leaves,
           -lightly chopped
 
  Marinate beef in corn starch, soy sauce, sesame oil, and pepper for 30
  minutes, refrigerated.
  
  Meanwhile, in a bowl, toss ginger with salt and set aside for 20 minutes.
  Then squeeze shreds to extract most of the moisture.  Set aside.  Combine
  sugar and wine and set aside.
  
  Heat oil in skillet or wok to warm-hot temperature.  Add meat, stirring to
  separate pieces.  When pieces change color, remove them to a colander and
  drain.  Some of meat may still be pink.  Remove all but 3 Tb of oil from
  pan.
  
  Heat remaining oil; when hot, add ginger and stir rapidly for 15 seconds.
  Stir in cilantro and wine; cook just until dish is heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Bean Paste (Korean Kochu Chang)
 Categories: Korean, Condiment
   Servings:  1
 
      2 tb Red bean paste
      2 tb Powdered red cayenne pepper
      2 tb Soy sauce
      1 ts Sugar
 
  Red bean paste is particularly tasty served with fresh scallions and
  radishes or added to some soups. Korean kochu chang may be pruchased at
  many Oriental food stores. If it is not available, Japanese miso sauce may
  be substituted. This recipe is for a more pungent kochu chang than that
  which comes directly from the jar.
  
  1. Mix all the ingredients well. Serve in a small dish for dipping.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Bean Curd, Family-Style
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 lb Firm bean curd (tofu)
      8    Whole scallions
    1/2 c  Peanut oil
  1 1/2 tb Peanut oil
      2 tb Coarsely chopped garlic
      2 tb Rice wine
      2 tb Hoisin sauce
      1 tb Light soy sauce
      1 tb Dark soy sauce
      1 ts Sugar
      1 c  Chicken stock
      1 tb Sesame oil
 
  CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces. Lay them on paper
  towels and drain for 10 minutes. At a slight diagonal, cut the scallions
  into 3-inch pieces. Heat a wok or large saute pan until it is hot. Add the
  1/2 cup of peanut oil, and when it is hot, fry the bean curd on both sides
  until it is golden brown. Drain the bean curd well on paper towels. Drain
  and discard the oil. Wipe the wok clean, reheat, and add 1 1/2 tablespoons
  of oil. Then add scallions and garlic, and stir-fry for 30 seconds. Put in
  the rest of the ingredients except the sesame oil. Bring the mixture to a
  boil, return the fried bean curd pieces and cook over high heat for 10
  minutes or until the bean curd has absorbed most of the sauce. Add the
  sesame oil, and give the mixture a final turn. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Eggs #1
 Categories: Chinese, Appetizers, Eggs
   Servings:  6
 
      6    Eggs
    1/4 c  Brown sugar
    1/2 c  Dark soy sauce
    1/2 c  Chicken broth
      1 ts Sesame oil
           Hoisin sauce oyster sauce
 
  In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
  minutes.  Remove from heat, cool the eggs under cold running water, and
  shell them.
  
  In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
  oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
  Simmer, covered for 1 hour.  The liquid should cover the eggs, but if it
  does not, baste frequently.
  
  Turn off the heat and let the eggs stand in the another hour, turning them
  from time to time, to ensure even coloring.  Serve cut into halves or
  quarters, with dipping sauce.  Makes 6 to 8 appetizer servings.
  
  DIPPING SAUCE:  In bowl, combine equal parts of the hoisin sauce and oyster
  sauce.
  
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Beef with Gravy Noodles
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Boned chuck roast or thick
           -steak
      3 tb Cooking oil
      2 tb Peanut oil or deep frying
           -oil
      2    Scallions, coarsely chopped
      2    Cloves garlic, minced
    1/4 ts Fresh ginger, minced
      4 lg Stalks Napa cabbage, leaves
           -removed,
           Cut in 2" squares
    1/2 lb Fresh egg noodles

MMMMM------------------------RED-COOKING LIQUID-----------------------------
      1 ts Sichuan peppercorns
      4 c  Water
    1/2 c  Black soy sauce
      2 tb Chinjiang vinegar
      2    Scallions
      3 sl Ginger
      1    Piece dried licorice root
           -(opt)

MMMMM------------------------GRAVY INGREDIENTS-----------------------------
  1 1/4 c  Chicken stock
      2 tb Medium sherry
      1 ts Ground bean sauce
    1/2 ts Sugar
           Cornstarch paste
 
  A fatty cut of beef gives this dish more beef flavor, which is the point of
  the dish; rich, mellow, gently seasoned.
  
  Red-Cooking Meat:   In medium hot wok, toast peppercorns until fra- grant
  (avoid burning); crush & finely mince with cleaver; reserve. Cut beef into
  1 1/2" chunks.  Heat cooking oil in hot wok until it starts to smoke; brown
  beef in several batches; drain oil & discard. Combine peppercorns &
  remaining ingredients of red-cooking liquid; add to wok. Bring to boil;
  reduce heat & simmer, covered, for 1 1/2 to 2 hours, until meat is very
  tender.  (If liquid evaporates before meat is tender, add cup of water or
  stock and continue cooking.)  Remove meat from liquid. If desired, cool
  meat, cover and refrigerate.
  
  Boiling Noodles:  Bring 4 qts. water to rolling boil; add noodles. Drain
  when still slightly undercooked.
  
  Stir-frying:  Heat peanut oil in hot wok.  When oil starts to smoke, add
  scallions & stir-fry until fragrant.  Add garlic, ginger & Napa cabbage;
  stir-fry for about 1 minute, until cabbage is slightly wilt- ed. Add meat &
  all gravy ingredients except cornstarch paste.  Reduce heat to medium,
  cover, & simmer for about 3 minutes.  Remove cover; dribble in enough
  cornstarch paste to make a light gravy; not too heavy as you want to coat
  noodles, but not too soupy either.  Turn up heat; when sauce returns to
  boil, add noodles.  Toss to mix (& reheat) noodles. Transfer to warmed
  serving platter or large bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Tangerine Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  3 1/2 lb Frying chicken (or chicken
           -parts)
      1 lg Piece dried orange or
           -tangerine peel
    1/3 c  Dry sherry
    1/2 c  Peanut oil
  3 1/2 c  Boiling water
           Cornstarch paste
           Flower roll for garnish
           Parsley or watercress for
           -garnish

MMMMM------------------------------SAUCE-----------------------------------
      3 lg Slices ginger root
      3 tb Hoisin sauce
      2 tb Dark soy sauce
      3    Whole star anise
      2 lg Lumps rock sugar
      1 ts 5-spice powder
      3    Green onions, quartered
 
  Preparation:  Rinse and soak dried peel in sherry for 1 hour.  Remove
  chicken neck, heart, gizzard and liver (use in stock pot).  Wash chicken
  and chop into large chunks.  Mix sauce ingredients.
  
  Browning:  Add peanut oil to moderately hot wok.  When oil is hot, brown
  chicken pieces; remove pieces from oil with strainer and drain over bowl.
  
  Slow-cooking:  Remove all oil from wok; heat to moderate.  Add peel,
  sherry, and sauce (remixed first); add boiling water.  Bring to simmer. Add
  chicken pieces.  Cover and simmer for 1 hour or until chicken is tender but
  still adhering to bones.  When tender, remove pieces from sauce. Transfer 1
  cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste
  to a light gravy.
  
  Arrange chicken pieces on large serving platter to resemble the shape of a
  chicken.  Place bunch of parsley or watercress at the tail, a flower roll
  at the head with a piece of star anise for a beak.  Pour sauce over chicken
  when ready to serve.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Short Ribs
 Categories: Chinese, Beef
   Servings:  6
 
      3 lb Beef short ribs
    1/3 c  (to 1/2 cup) flour
      2 tb Oil
  1 3/4 c  Water, divided
    1/2 c  Kikkoman Teriyaki sauce
      1    Clove garlic, pressed
    1/2 ts Ground ginger
    1/8 ts Ground cloves
 
  Coat ribs thoroughly with flour; reserve 1/4 cup excess flour. Heat oil in
  Dutch oven or large saucepan over medium heat.  Add ribs and brown slowly
  on all sides; drain off excess oil.  Combine 1 1/4 cups water, teriyaki
  sauce, garlic, ginger and cloves; pour over ribs.  Cover; simmer 2 hours,
  or until ribs are tender. Meanwhile, blend reserved flour and remaining 1/2
  cup water. Remove ribs to serving platter; keep warm.  Pour pan drippings
  into large measuring cup; skim off fat.  Add enough water to measure 2 1/2
  cups; return to pan and bring to boil.  Gradually stir in flour mixture.
  Cook and stir until thickened; serve with ribs.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Cooked Eggs #2
 Categories: Chinese, Appetizers, Eggs
   Servings:  6
 
      8    Eggs
    1/2 c  Dark soy sauce
    1/2 c  Light soy sauce
    1/2 c  Dry sherry
      3 tb Sugar
      2 ts Whole cloves
      3    Thin slices fresh gingerroot
      2 ts Grated orange zest
      2    Pieces (2 inches each)
           -cinnamon stick
 
  Place eggs in a medium saucepan; cover with cold water.  Heat over medium
  heat to boiling.  Reduce heat to low; simmer, uncovered, about 15 minutes.
  Remove from heat; run cold water into pan until cool.  Let eggs cool in
  cold water.  Drain.  Lightly tap shells all over with back of spoon; do not
  crack so hard that shells actually come loose.
  
  Return eggs to saucepan; add remaining ingredients.  Add cold water to
  cover egg; heat over medium heat to boiling.  Reduce heat to low; simmer,
  covered, about 1-1/2 hours.*  Remove from heat.  Let cool to room
  temperature in cooking liquid.
  
  Refrigerate eggs, in cooking liquid, until serving time**.  At serving
  time, drain eggs, discarding liquid; shell eggs and leave whole or cut in
  half.
  
  * Heat may be turned off at any time and cooking resumed later
  
  ** The longer the eggs soak, at least several hours, the better flavor they
  will have.  They can be done several days in advance.
  
  From: Cuisine Aug./82 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Curry Beef
 Categories: Thai, Beef
   Servings:  4
 
     28 oz Coconut Milk
      1 tb Red Curry Base
  2 1/2 lb Beef Steak, Cut Into Strips
      1 tb Lemon Zest
    1/2 c  Fish Sauce
      2 ts Sugar
     14 oz Baby Corn
    3/4 c  Peas, Fresh Or Frozen
      1 ts Garlic Chili Pepper Sauce

MMMMM-----------------------------GARNISH----------------------------------
           Chopped Sweet Basil, Fresh
 
  In a large saucepan, combine half of the coconut milk and curry base over
  low heat.  When oil appears on surface, add meat.  Simmer for 5 minutes.
  Add remaining ingredients, cover and simmer for 10 minutes, stirring
  occasionally.  Serve over rice or Thai Jasmine Rice and garnish with sweet
  basil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Curry Paste
 Categories: Thai, Condiment
   Servings:  6
 
      1 lg California or New Mexico
           - Chili
      1    Garlic clove,minced
      2 ts Salad oil
    1/2 ts Ground coriander
    1/4 ts Ground cumin
      1    Seeds of cardamom pod
 
  NOTE: Use purchased Thai Muslim curry paste or all of this mixture.
  Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan
  over medium heat, stir garlic in salad oil until golden, about 2 minutes.
  Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili
  browns lightly, about 45 seconds. Use hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Curry Paste - Nam Prik Gaeng Ped *
 Categories: Thai, Condiment
   Servings:  1
 
    1/2 c  Chopped Onions
      8    Cloves Garlic
     10    Dried Red Jalapeno Chilies
      4    Thin Slices Galangal
      2 tb Chopped Lemon Grass
      1 tb Chopped Cilantro/Coriander
           -Root Or Stems
    1/2 ts Cumin
      1 ts Shrimp Paste
      1 ts Salt
      3 tb Oil
 
  Red and green curry pastes are the basis for most Thai curries.
  ~-------------------------------------------------------------------------
  Combine all the ingredients except the oil in a blender and process until
  smooth.
  
  Heat a small skillet on medium-high heat and add the oil.  Slowly fry the
  curry paste for 5 minutes until it is fragrant.  Remove and store in a jar
  for future use.  Makes 2-1/2 cups.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Curry Paste (Kruang Kaeng Dang)
 Categories: Thai, Condiment
   Servings:  6
 
     10 md Red Fresh Or Dried Chillies
    1/2 c  Small Purple Shallots OR
      2 sm Brown Onions, Chopped
      1 tb Garlic, Chopped
    1/4 c  Finely Sliced Lemon Grass OR
      1 md Thily Sliced Rind Of Lemon
      1 tb Chopped Galangal, Fresh Or
           -Frozen OR
      3 ts Powdered Galangal
      1 tb Chopped Fresh Coriander
           -(Cilantro/Chinese Parsley)
           Roots
      1 tb Chopped Fresh Coriander
           -Stems
      1 ts Finely Grated Kaffir Lime
           -Rind
      4 md Kaffir Lime Leaves, Mid Ribs
           -Removed
      2 tb Vegetable Oil
      2 ts Shrimp Paste
      1 tb Coriander Seeds
      2 ts Cummin Seeds
      1 ts Black Peppercorns
      2 ts Paprika
      1 ts Ground Tumeric
 
  Yield: 8 Fluid Ounces (1 Cup)
  
  In the container of an electric blender, put the chillies, shallots,
  garlic, lemon grass, galangal, coriander roots and stems, lime rind and the
  lime leaves.  Add the oil and blend to a smooth puree.
  
  Wrap the shrimp closely in foil, flattening to make a small packet. Place
  under a hot griller (broiler) and cook 2 to 3 minutes on each side.
  
  In a small saucepan, toast the coriander seeds until golden and fragrant,
  then turn onto a plate.  Toast the cumin seeds until fragrant.  Lightly
  toast the pepper corns also and grind all three to a powder in a mortar and
  pestle.  Add to the blender with the paprika and ground turmeric and shrimp
  paste.  Blend once more.
  
  Store in a clan dry bottle in the refrigerator for 3 to 4 weeks.  Or divide
  into convenient portions and wrap and freeze.
  
  From Carmaine Solomon's Thai Cookbook By Charmaine Solomon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Curry Paste (Nam Prik Gang Pet Dang)
 Categories: Thai, Condiment
   Servings:  6
 
     10 md Dried Red Chillies, Soaked
           -And Chopped
      1 lg Red Onion, Chopped
      3 lg Cloves Garlic, Crushed
      2 ts Ground Coriander
      1 ts Ground Cumin
      1 ts Shrimp Paste (Kapi)
      2 ts Salt
      1 ts Ground Lemon Grass OR
      1    Stalk Fresh Lemon Grass
      1 ts Ground Galangal (Kha) OR
      1    Inch Dried Galangal (Kha)
 
  Yield: 1/2 Cup
  
  In a blender, grind all of the ingredients into a paste. When using dried
  galangal and fresh lemon grass, add both ingredients directly when cooking
  the curry.  When using dried galanagal soak it in 4 Tbls of hot water with
  galangal add the soaking water and galangal to give the curry a strong
  flavor.
  
  From Delightful Thai Cooking By Eng Tie Ang
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Sauce
 Categories: Chinese, Condiment
   Servings: 12
 
      3 tb Catsup
      3 tb Chili sauce
  1 1/2 tb Prepared horseradish
      1 ts Lemon juice
      1 ds Tabasco sauce
           Salt and pepper to taste
 
  Combine all ingredients, mixing well. Makes about 1/2 cup of sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice and Beef Oriental
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Flank steak, cut into thin
           Strips
      2 tb Oil
  1 1/2 c  Broccoli florets
    1/2 c  Scallions,cut diagonally
           Into 1" pieces
    1/2 c  Diced red pepper
  1 1/2 c  Water
      2 tb Dry sherry
      1 tb Soy sauce
      1 pk French's Spice Your Rice
           Beef and Onions Flavor
           Seasoning
  1 1/2 c  Rice
 
  Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
  vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
  mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
  minutes.Fluff with a fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Juice
 Categories: Korean, Beverages
   Servings:  6
 
      8 oz Malt flour
      2 lb Glutinous rice
  1 1/2 ga Water
      1 c  Sugar
 
  Here are the two English language recipes that were on the Malt Flour
  package from the Korean market. The stuff is distributed by Hanmi, Inc and
  packed in the USA, so it may be widely available in oriental markets. I
  haven't tried these, but they looked interesting.
  
  Put malt flour into luke warm water and set aside for more than 1 hour.
  (Don't stir). Pour the upper clean water into electric rice jar, add
  steamed rice and sugar, and keep warm for about 4 hours (Do not boil). When
  a few rices begin to float, boil the juice and then cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Porridge and Corn (Yumi Zhou)
 Categories: Chinese, Rice
   Servings:  2
 
      6 c  Water
      2 ts Salt
    3/4 c  Short grain rice
      2 c  Corn, fresh or frozen
      3 tb Finely chopped scallions
      1 tb Chili bean sauce

MMMMM-----------------------------GARNISH----------------------------------
      2 ts Roasted Sichuan peppercorns
           - (crushed)
 
  In Chinese, this is called Yumi Zhou and can be eaten for breakfast or
  lunch, or as part of a full dinner.
  
  BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice.
  Bring back to the boil, stir several times, cover loosely, and let the rice
  simmer for 40 minutes at the lowest possible heat. Add the corn and simmer
  for 20 more minutes. Stir in the scallions and chili bean sauce. Just
  before serving, sprinkle on the roasted ground Sichuan peppercorns.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Salad with Wasabi Dressing
 Categories: Japanese, Rice, Vegetarian
   Servings:  1
 
           DRESSING:
      2 ts Wasabi powder *
      1 tb Soy sauce
    1/4 c  Rice wine vinegar
      1 tb Sesame oil
      1 ts Sugar
      1 ts Ground white pepper
    1/2 ts Grated lemon zest
           SALAD:
      3    Green onions
      1    Sweet red bell pepper
      1 sm Cucumber; peeled
      2 c  Cooked white or brown rice
 
  *Wasabi powder can be found in Oriental food markets. For dressing, mix
  wasabi powder with 1 tsp warm water and let stand 10 minutes. Combine all
  dressing ingredients and and whisk until smooth. For salad, thinly slice
  green onions on the diagonal. Core, seed and dice red pepper. Cut the
  cucumber in half lengthwise and scoop out seeds. Cut cucumber crosswise
  into crescent-shaped slices. Add vegetables and rice to dressing and toss
  well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice with Peas
 Categories: Indian, Rice
   Servings:  4
 
      2 tb Vegetable oil
    1/2 ts Black mustard seeds
      2 c  Basmati rice
      3 c  Water
      1 ts Salt
      1 c  Peas, frozen or fresh
 
  Heat oil in pot.  Add mustard seeds & leave them for 10 to 20 seconds. Add
  rice & peas (if using fresh) & stir-fry for 1 minute.  Add water & salt.
  Cover & bring to a boil, reduce heat to very low & cook till the rice is
  almost done, 15 to 25 minutes depending on the type of the rice & the
  amount of heat used.  If using forzen peas, thaw them under running hot
  water.  Add to the rice about 5 minutes before the cooking process is
  finished.  Mix & serve with dal & vegetables.
  
  Madhur Jaffrey, "An Invitation to Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice with Red Beans (Korean Pat Bab)
 Categories: Korean, Rice
   Servings:  4
 
    1/2 c  Round red beans
    1/2 c  Rice
      2 c  Water
 
  1.  Quickly wash the red beans in cold water. Rinse the rice.
  
  2.  Bring the red beans to a boil in 2 cups water, then simmer for 20
  minutes over a low flame. Add the rice and cook for 20 more minutes or
  until dry.
  
  Variation: For a less pronounced red bean taste, bring a dozen red beans to
  a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than
  2 cups rice, boil a second time, then steam until dry.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)
 Categories: Korean, Soups
   Servings:  4
 
    1/2 lb Fresh spinach
      1    Scallion
      1    Clove garlic
      1 tb Sesame oil
    1/2 lb Ground beef
      1 ts Soy sauce
      1 tb Salt
           Dash pepper
      4 c  Water
 
  1.  Wash the spinach thoroughly, then trim off the thick stems. Chop the
  scallion and mince the garlic.
  
  2.  Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
  separating the particles while stir-frying. Add the scallion, garlic, soy
  sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
  spinach. Bring the soup to a boil, then lower the flame. Place a
  tight-fitting lid on the pot. Do not remove the cover until soup is ready
  to be served. Simmer for 10 minutes.
  
  From: The Korean Cookbook, By Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roast Lung Kong Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      3 lb Chicken, cut in half
           Looing sauce:
      4 c  Water
      1 c  Light soy sauce
      1 c  Dark soy sauce
      1    Star anise
    1/2 c  Dry sherry
      5 tb Sugar
      4 sl Fresh ginger
           Additional
      6 c  Peanut oil for deep frying
 
  Blanch the chicken halves in boiling water for 2 minutes.  Drain.  Place
  the bird halves in a pot with the looing sauce ingredients and bring to a
  boil.  They should be covered with the sauce.  Turn the heat to a simmer
  and cook lightly for 15 minutes, then allow the halves to cool in the
  sauce.  Remove and place on a rack on the counter.  Pat dry with paper
  towels and dry the meat using an electric fan.  Aim the fan at the bird
  halves for about 3 hours, or until the skin is dry to the touch.  Deep fry
  one half at a time in oil at 350 degrees.  Be very careful when sliding the
  half into the hot oil.  A wok lid will be helpful in protecting your hands
  and face in case the oil should pop and spit at you.  Deep fry each half
  until the skin is crispy and golden.  Drain on paper towels before cutting
  up to serve.  From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff
  Smith, Avon, c 1989.  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roast Pepper Relish
 Categories: Indian, Condiment
   Servings:  4
 
      1    Yellow bell pepper, seeded,
           -cut in half
      1    Red bell pepper, seeded,
           -cut in half
      1    Green bell pepper, seeded,
           -cut in half
      1    Onion, cut in 1/4s, then
           -in thin slices
    1/3 c  Corn oil
      2 tb Lemon juice
      1 ts Coarsely ground mustard
      1    Garlic clove, crushed
    1/2 ts Garam Masala
  1 1/2 ts Sugar
           Salt to taste
           Fresh ground pepper to taste
 
  Preheat oven to 400'F. (205'C.). Place peppers, cut-sides down, in a
  roasting pan.
  
  Bake in preheated oven 30 minutes or until skins begin to blister and
  blacken. Cool peppers, then peel. Cut peppers in fourths and slice in thin
  strips. Put peppers onto a shallow dish. Sprinkle with onion.
  
  Combine remaining ingredients in a screw-topped jar and shake vigorously
  until well blended. Pour mixture over peppers and marinate several hours,
  stirring occasionally.
  
  NOTE: Store in refrigerator up to 3 days. Garnish with a fresh cilantro
  sprig, if desired, and serve chilled as an accompaniment to game pies, cold
  meats or crusty bread and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Chicken Breasts - Five-Spice Glaze
 Categories: Vietnamese, Chicken
   Servings:  4
 
      1 sm Shallot, peeled and minced
      1 md Garlic Clove, peeled
           And minced
      1 tb Plus 2 ts Brown Sugar
    3/4 ts Five-Spice Powder
  1 1/2 ts Sesame Oil
  1 1/4 ts Vegetable Oil
      1 tb Plus 2 ts Fish Sauce
      4    Chicken Breasts, skinless,
           On bone
      1 tb Lime Juice
      4    Lime Wedges
 
  Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil,
  vegetable oil and fish sauce.  Spread about half of the mixture on the
  chicken and marinate 30 minutes at room temperature, or refrigerate for
  longer marination, up to 24 hours.
  
  Place the chicken on a rack in a roasting pan.  Bake in a preheated,
  350-degree oven 15 minutes.
  
  Stir the lime juice into the remaining five-spice mixture.  Spoon over the
  chicken and continue baking 15-20 minutes, until the chicken tests done.
  
  Let each person squeeze lime juice over the chicken.
  
  Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates
  
  Source: "The Simple Art of Vietnamese Cooking" by Binh Duong and Marica
        Kiesel - San Diego Union-Tribune (March 3-4, 1993)
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Chili Paste - Nahm Prik Pao
 Categories: Thai, Condiment
   Servings:  1
 
    1/2 c  Small Dried Red Chilies
    1/2 c  Unpeeled Shallots, Halved
           Lengthwise
    1/4 c  Unpeeled Garlic Cloves,
           Halved Lengthwise
    1/2 c  Vegetable Oil
 
  In a wok or small, heavy skillet, dry-fry the chilies over low heat until
  they darken and become fragrant and brittle, about 5 minutes.  Shake the
  pan and stir frequently as they roast.  Remove from the heat and transfer
  to a small plate to cool.  In the same pan over medium heat, dry-fry the
  shallots and garlic, turning occasionally, until they are softened, wilted
  and blistered, 5 minutes.  They should have small, black burnt spots but
  not be burned all over.  Remove from the heat and transfer to a small plate
  to cool.  Stem the chilies and shake out and discard most of the seeds. Cut
  the chilies into small pieces.  Trim the shallots and garlic, discarding
  the peels and root ends, and cut them into small pieces. Combine the
  chilies, garlic and shallots in a large, heavy mortar.  Pound and grind
  with a pestle until you have a fairly smooth paste, 20 to 30 minutes. Use a
  spoon to scrape the sides down now and then.  Set aside. In a wok or small,
  deep skillet over medium heat, warm the oil for 1 minute. Add the paste and
  cook, stirring occasionally until the paste slowly darkens to a deep
  brownish black and releases a rich fragrance, about 5 minutes. Remove from
  the heat and transfer the chili paste, with it's oil, to a jar. Cool to
  room temperature uncovered, then seal tightly. It will keep at room
  temperature for 1 month.  Makes about 1-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Egg Plant-Tomato Relish (Biagan Bharta)
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
      1 md Eggplants (1 pound)
    1/2 ts + tb mild vegetable oil
    1/4 ts Mustard seeds
    1/4 ts Cumin seeds
    1/2 c  Chopped onion
    1/8 ts Turmeric
      1    Fresh hot green chile,
           -minced
    1/2 c  Peeled, chopped tomato
    1/4 ts Curry powder
    1/2 ts Salt, or to taste
    1/2 ts Sugar
           Chopped fresh cilantro,
           -for garnish
 
  This expensive restaurant dish is easy to make at home. Although it is
  found in both northern and southern India, it is prepared very differently
  in each region. The following recipe is the northern version.
  
  Brush eggplant all over with 1/2 teaspoon oil. Preheat the broiler, prepare
  a charcoal grill or place the eggplant directly over a gas burner. Cook,
  turning occasionally, until the skin is completely charred and the pulp is
  soft, about 30 minutes. Let cool briefly. Slit open and scoop pulp out onto
  a cutting board. Chop coarsely.
  
  Heat remaining oil in a heavy skillet over medium-high heat. Add mustard
  and cumin. When seeds pop (takes about 1 minute), add onion, turmeric and
  chile. Stir and cook 2 to 3 minutes. Add tomato, eggplant and curry powder.
  Reduce heat to medium, cover and cook, stirring occasionally, about 6
  minutes. Season to taste with salt and sugar. Garnish with cilantro.
  
  Serve warm or at room temperature.
  
  Variation: In southern India, eggplant is roasted, peeled and allowed to
  cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a
  creamy mixture, then the dish is seasoned with turmeric, mustard and plenty
  of fresh curry leaves. It is served as a cooling salad alongside spicy
  dishes.
  
  PER SERVING: 155 calories, 3 g protein, 20 g carbohydrate, 9 g fat (1 g
  saturated), 0 mg cholesterol, 548 mg sodium, 7 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Onions
 Categories: Indian, Vegetables
   Servings:  6
 
      1 lg Spanish Onion
      1 tb Vegetable oil
      2 tb Chopped coriander leaves
 
  Peel onion, cut in half & slice into 1/4" thick slices.  Separate the
  slices into shreds.
  
  Heat a large skillet till hot, then add the oil.  When smoking hot, add the
  onions, do not stir but let them sizzle for 30 seconds.  Now stir, keep
  roasting, tossing & turning for about 2 minutes.  They should be crisp.
  Toss with coriander & serve.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Peanuts - Dau Phong Rang
 Categories: Vietnamese, Condiment
   Servings:  6
 
    1/4 c  Raw peanuts
 
  Use shelled and skinned unsalted peanuts for this purpose. Cook a small
  amount at a time and use shortly after they are roasted to preserve their
  flavor. Amounts are specified in recipes using roasted peanuts.
  
  Place the peanuts in a skillet over moderate heat and cook, stirring
  constantly, until the nuts turn golden brown, about 5 minutes. Allow to
  cool. Pound in a mortar with a pestle or pro- cess in a spice grinder until
  the peanuts are a bit chunky.
  
  Store-bought dry-roasted unsalted peanuts may be substituted in recipes
  calling for roasted peanuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Potato Surimi Salad
 Categories: Japanese, Salads
   Servings:  6
 
           Stephen Ceideburg
  1 1/2 lb Small red new
           -potatoes, quartered (about
           -4 cups)
      1 tb Olive oil
      1    Garlic clove, pressed or
           -minced
      8 oz Flake-style surimi
      2    Hard-cooked eggs, chopped
    1/3 c  Finely chopped celery
      2 tb Sliced green onion
      1 tb Diced red bell pepper or
           -pimiento
      1 tb Minced parsley
    1/4 c  Mayonnaise
    1/4 c  Plain nonfat yogurt
      1 tb Prepared mustard
      2 tb Chopped fresh dill, or I
           --teaspoon dried dill weed
      1 tb Cider vinegar
    1/4 ts Onion powder
    1/8 ts Pepper
 
  Recipe courtesy of the Surimi Seafood Education Center.
  
  Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan. Bake at
  450 degrees F. until tender, about 20 minutes, stirring once. Let cool,
  then combine in a bowl with the surimi, eggs, celery, green onion, red
  pepper and parsley.
  
  For the dressing, combine the remaining ingredients in another bowl and
  stir well. Pour the dressing over the potato mixture and stir gently. Cover
  and chill well.
  
  PER SERVING: 250 calories, 10 g protein, 27 g carbohydrate, 12 g fat (2 g
  saturated), 84 mg cholesterol, 446 mg sodium, 2 g fiber.
  
  Jay Harlow writing in the San Francisco Chronicle, 7\14\93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Rice - Thinh
 Categories: Vietnamese, Rice
   Servings:  6
 
      1 c  Rice
 
  Roasted rice is used quite frequently in Vietnamese cooking. We generally
  prepare a quantity of it and keep it in a jar to have on hand when needed.
  
  Heat a small, dry frying pan over high heat and add the rice. Toast,
  stirring constantly, until rice is brown. Transfer to a blender and grind
  into a powder. Store as suggested above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Rice Powder - Thinh
 Categories: Vietnamese, Rice
   Servings:  1
 
    1/2 c  Raw glutinous rice
 
  Roasted rice powder is used as a flavoring and binding agent in various
  recipes throughout this book. It is necessary  to soak the rice first in
  order to obtain a deep golden color after roasting. Soaking also makes the
  rice easier to grind.
  
  Soak the glutinous rice in warm water for 1 hour. Drain.
  
  Place the rice in a small skillet over moderate heat. Toast the rice,
  stirring constantly with chopsticks or a wooden spoon, until deep golden
  brown, about 15 minutes.
  
  Transfer the roasted rice to a spice grinder or blender and process to a
  fine powder (the powder should resemble saw dust). Sift the ground rice
  through a very fine sieve into a bowl. Discard the grainy bits. Store the
  rice powder in a tightly covered jar in your refrigerator and use as
  needed. It will keep for up to 3 months.
  
  Yield: 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rogan Josh
 Categories: Indian, Lamb
   Servings:  6
 
      2    1" Cubes Of Ginger Chopped
      8    Cloves Of Garlic
  1 1/2 c  Beef Broth
     10 tb Vegetable Oil
      2 lb Lamb Or Beef Stew Meat
     10    Whole Black Cardamoms
      2    Bay Leaves
      6    Whole Cloves
     10    Whole Peppercorns
      1    Cinnamon, 1" Stick
      2 md Onions
      1 ts Ground Coriander
      2 ts Ground Black Cumin
      4 ts Red Paprika
    1/2 ts Cayenne Pepper
  1 1/4 ts Salt
      6 tb Plain Yogurt
    1/4 ts Garam Masala
           Black Pepper
 
  Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
  until you have a smooth paste. Heat the oil in a wok to medium high heat.
  Brown the meat cubes in several batches and set to one side. Put the
  cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot
  oil. Stir once and wait until the cloves swell and the bay leaves begin to
  take on color. Now put in the onions. Stir and fry for about 5 minutes or
  until the onions turn a medium brown color. Put in the ginger garlic paste
  and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
  seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or
  until the yoghurt is well blended. Add the remaining yogurt, a Tablespoon
  at a time, in the same way. Stir and fry for another 3-4 minutes. Now add
  the rest of the broth (a little more for beef than lamb). Bring the
  contents of the pot to a boil, scraping in all browned spices on the sides
  and bottom of the pot. Cover, turn heat to low and simmer for about 1 hour
  if lamb and 2 if beef. Every 10 minutes or so, give the meat a good stir.
  When the meat is tender, take off the lid, turn the heat up to medium and
  boil away some of the liquid. You should end up with a tender meat in a
  thick, reddish brown sauce. All the fat that collects in the pot may be
  spooned off the top. Sprinkle the garam masala and black pepper over the
  meat before you serve and mix them in.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Romaine Lettuce with Oyster Sauce
 Categories: Chinese, Salads
   Servings:  4
 
      1    Head romaine lettuce
    1/4 ts Salt
      2 tb Peanut oil
      1 tb Premium oyster sauce
 
  We decided on romaine lettuce for this dish because it is crisp textured,
  and readily available.
  
  Preparation:  Wash & remove core from lettuce.  Combine oil & oyster sauce
  in small sauce pan; bring to simmer; keep hot until ready to serve.
  
  Blanching: Heat about 2 gallons water in large pot.  We use bottom of
  aluminum steamer.  Add salt.  When water reaches rolling boil, blanch
  lettuce for about 20 seconds - until leaves are bright green.
  
  Remove leaves, shake off excess water.  Stack leaves & cut cross-wise into
  4 parts.  Use cleaver to place leaves on serving platter.  Pour hot oyster
  sauce on leaves.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Romertopf's Beggar's Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
           Stephen Ceideburg
      4 lb Frying chicken, cut into
           -sections
           Arrowroot
           MARINADE:
      1 ts Sesame oil
      1 tb Dry sherry
    1/4 ts Chinese Five Spices (see
           -note below)
    1/4 ts White pepper
      1    Clove pressed garlic
    1/4 c  Soy sauce
      1 ts Grated fresh ginger root
 
  For teriyaki lovers, here's the finest recipe inspired by the excellent
  little pamphlet Cook in Clay published by the makers of the Romertopf pot.
  We've served this dish, with variations, to as many as a dozen guests with
  never anything less than ecstatic results. The chicken comes out tender and
  full of flavor, especially after being marinated in this incredible sauce.
  You can add all sorts of Chinese or Japanese seasonings, but be sure they
  stay on the bland side. Caution: Don't add any salt-there's enough in any
  good soy sauce. (We prefer the rich, heavy soy sauce bottled in Hong Kong
  in a brown stone jug by Ko Sang Yick.)
  
  In a non-metal bowl, combine the ingredients for the marinade, mix well,
  and marinate the pieces of chicken for at least half a day, turning
  frequently.
  
  When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
  
  Add the chicken and the marinade to the pot.
  
  Place covered pot in a cold oven.
  
  Set temperature to 450 degrees F.
  
  Cook 45 minutes.
  
  Ten minutes before end of cooking time, remove the pot and pour off the
  liquid into a saucepan.
  
  Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
  
  Meanwhile, bring the liquid in saucepan to a boil and thicken with
  arrowroot.
  
  Serve with rice, liberally drenched with the sauce.
  
  For an optional Chinese touch, sprinkle the chicken with almonds and sesame
  seeds.
  
  Note: Chinese Five Spices are a combination, in powder form, usually found
  in Chinese markets. If not available, use star anise, ground to a powder
  with a mortar and pestle.
  
  From "Romertopf, The Clay-Pot Cookbook", Georgia McLeod Sales and Grover
  Sales, Atheneum, NY, 1979. ISBN 0-689-70547-6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rose Hip Chutney
 Categories: Indian, Condiment
   Servings:  6
 
    1/2 pt Dried rose hips, seeds
           -removed or
      1 pt Fresh hips, seeds removed
      1 pt Cider vinegar or wine
           -vinegar
    1/2 lb Raisins or sultanas, chopped
  1 1/2 lb Cooking apples, peeled,
           -cored and chopped
      2 ts Ground ginger
    3/4 ts Cayenne pepper
      1 ts Ground cloves
      1 lg Clove garlic, minced
    1/2 lb Brown sugar
    1/8 c  Fresh lemon juice
    1/8 c  Fresh orange juice,
           -unsweetened
    1/2 ts Grated orange rind
 
  Needed: large, heavy saucepan; canning jars, parafin, cellophane,
  plastic-lined lids or jars with hinged lids and rubber seals.
  
  Remove seeds from rosehips.  Soak the rosehips, raisins or sultanas, and
  apples in vinegar overnight. After soaking, place the rosehips with
  remaining ingredients in a large, heavy saucepan. Bring the mixture to a
  boil oveer high heat, then reduce heat and simmer, stirring occasionally,
  until mixture is thickened. Leave to cool, then place chutney in clean, dry
  jars and cover with parafin and cellophane and plastic-lined lids (or glass
  jars with rubber seals and hinged lids). Store chutney in a cool place.
  Keep for at least a month before using. Like all chutneys, this one
  improves with age.  It goes well with, turkey, ham, or game and is good
  during the winter holidays.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rujak Manis (Fruit in Soy Sauce)
 Categories: Indonesian, Desserts
   Servings:  6
 
    1/4 c  Ketjap Manis
    1/2    Thai Chile
    1/2    Ginger, Fresh, Peeled
      1 ts Lime Juice
      3 c  Assorted Fresh Fruit
 
  Cut up fruit into bite-sized chunks. Grind ginger and pepper. Add ketjap
  manis and lemon juice.  Pour over the fruit and mix gently. Let stand an
  hour or more before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Flan Cake
 Categories: Filipino, Desserts
   Servings:  8
 
      1 c  Sugar
      3    Egg yolks
      2    Eggs
     13 oz Evaporated milk
      1 ts Grated orange peel
      2 tb Rum

MMMMM-----------------------CHIFFON CAKE BATTER----------------------------
    3/4 c  Sifted cake flour
    1/2 c  Sugar
      1 ts Baking powder
    1/4 ts Salt
      2    Egg yolks
      3 tb Oil
      1 tb Rum
      3 tb Orange juice
      3    Egg whites
    1/4 ts Cream of tartar

MMMMM-----------------------------TO SERVE----------------------------------
           Whipped cream
 
  Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep)
  heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar,
  evaporated milk, orange peel and 2 tablespoons rum. Set aside.
  
  To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt.
  Place in small bowl and make well in center. Place 2 yolks, oil, 1
  tablespoon rum and orange juice in well. Stir until blended, starting from
  center. Beat egg whites with cream of tartar until foamy. Gradually add
  remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold
  batter into whites.
  
  Pour custard mixture into caramel-lined pan. Gently spoon cake batter over
  flan mixture. Place pan in larger pan and pour hot (not boiling) water into
  larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60
  minutes, or until cake is done. Cool on rack or chill until ready to serve.
  Invert onto serving platter and pipe whipped cream rosettes around edges of
  flan.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki
 Categories: Japanese, Chicken, Appetizers
   Servings:  6
 
      1 lb Bacon
    1/2 lb Chicken livers
      8 oz Whole water chestnuts
           Ground cloves
           Brown sugar
 
  Divide bacon into 4 portions.  Microwave each for 2-1/2 minutes on high. (I
  also partially cook livers and divide into smaller pieces.) Sprinkle bacon
  with cloves and brown sugar. Wrap 1/2 bacon strip around 1/2 chestnut and
  1/2 liver. Microwave 10 at a time for 3 to 4 minutes on high.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rumaki
 Categories: Polynesian, Appetizers
   Servings:  6
 
      3 tb Soy sauce
      1 tb Dry sherry (optional)
      1 ts Sugar
    1/8 ts Ground ginger
      4    Chicken livers, cut into 1"
           -pieces
      8    Water chestnuts, cut in 1/2
      2    Scallions (green part only)
           -cut into 2" lengths
      8 sl Of bacon cut in half
 
  This Polynesian hors doeuvre combines the best of the East & the West.
  Guests will gobble them up.
  
  1. In a small bowl, mix together soy sauce, sherry, sugar & ginger. Add
  chicken livers & marinate, tossing occasionally for at least 15 minutes at
  room temperature or up to 4 hours in the refrigerator.
  
  2. Remove livers from marinade & drain. Press a piece of liver around a
  piece of water chestnut. Wrap w/ a piece of scallion & bacon & secure w/ a
  wooden toothpick.
  
  3. Preheat the broiler. Broil the rumaki about 5" from the heat, turning
  once until the bacon is crisp, 12 1/2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saag Paneer
 Categories: Indian, Vegetables
   Servings:  4
 
      1 lg Onion
      6    Cloves garlic
      1 oz Fresh ginger
      1 lb Frozen spinach, thawed
      1 c  Plain yogurt
      4 oz Buttermilk
      2 ts Red chili powder
      2 ts Garam masala
      1 c  Half and half
      6 oz Paneer, a homemade cheese
           Salt to taste
 
  Grind the onion, garlic, and ginger into a fine paste.
  
  In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili
  powder, and garam masala.  Simmer at medium heat for 20 to 30 minutes. Mash
  the ingredients with a potato masher. Add the half and half. Simmer until
  the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese,
  simmer 5 minutes. Season with salt. Makes 4 to 6 servings.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saag Vali Khichri
 Categories: Indian, Rice
   Servings:  6
 
    1/2 c  Mung beans, whole
  5 1/2 c  Water
    1/2 c  Rice
      1    Ginger slice, 1/4"
      1 lb Spinach, fresh
  1 1/2 ts Salt
      4 ts Ghee
    1/8 ts Hing, (asafetida)
      1 ts Cumin seeds, whole
      1    Onion
      1 ts Cumin, ground
      2 ts Coriander, ground
    1/8 ts Cayenne
           Pepper, black

MMMMM----------------------------GARNISHES---------------------------------
           Lemon juice
           Butter
           Cilantro
 
  Pick over, wash, and drain the mung beans.  Wash and drain the rice. Wash
  the spinach well and separate the leaves.  Peel the onion, cut in half
  lengthwise, and slice into fine half-rounds.
  
  Put the mung beans in a heavy 4-quart pot.  Add water and bring to a boil
  over a medium-high flame.  Cover, lower heat, and simmer two minutes. Turn
  off the heat and let the pot sit, covered, for an hour.  Bring the water to
  a boil again.  Add the rice and the ginger and bring to a simmer.
  
  Cover, turn heat to low, and cook gently for one hour.  Stir occasionally
  during this period.  Now add the spinach and salt.  Bring to a simmer.
  
  Cover and cook gently for 1/2 hour, stirring now and then to avoid
  sticking.  Add a little hot water if the porridge seems too thick.
  
  Heat the ghee in a #5 skillet over a medium flame.  When hot, put in the
  hing.  Two seconds later, put in the whole cumin seeds.  Five seconds
  later, put in the onion.  Stir and fry until the onion begins to turn brown
  at the edges.  Add the ground cumin, coriander, and cayenne.  Stir and fry
  for one minute.  Empty the contents of the skillet into the rice and bean
  pot.  Stir.  Cover and cook for five more minutes.  Discard the ginger.
  Sprinkle with pepper.  Serve in individual bowls with some or all of the
  garnishes.
  
  Madhur Jaffrey's, World-of-the-East Vegetarian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saagwalla Dhal
 Categories: Indian, Vegetarian
   Servings:  6
 
      6 oz Skinless split moong dhal or
           -yellow split peas
      2 tb Heaped ghee
      1 lg Onion fine sliced
      1    Fresh green chili
      2    Cinnamon sticks, broken up.
    1/2 ts Turmeric
    1/2 ts Garam masala
    1/4 ts Chilli powder
      1 ts Salt to taste
      1 ts Ground cumin
      2    Ripe tomatoes, skinned,
           -chopped
     20 oz Warm water (Brit pint)
      2 tb Cooking oil
    1/2 ts Mustard seeds
      2    Or 3 cloves garlic, fine
           -chopped
      1    Or 2 dried hot chillies
           -coarsely chopped
      4 oz Frozen or 10 oz fresh
           -spinach, finely chopped.
 
  1) Wash and soak the dhal for 2 hours and drain well.
  
  2) Melt ghee over medium heat in a non-stick pan and fry the onions, green
  chilli and cinnamon until onions are slightly browned, about 6 to 8
  minutes.
  
  3) Add the turmeric and garam masala, stir and mix well.
  
  4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10 minutes
  over a low heat.
  
  5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.
  
  6) Add the water, bring to the boil, cover and simmer for 30 to 35 minutes,
  stirring occasionally.
  
  7) Meanwhile, heat the oil over a medium heat and fry the mustard seeds
  until they pop.
  
  8) Add the garlic and allow it to turn slightly brown.
  
  9) Add the dried red chillies, then the spinach, stir and mix thoroughly.
  Cover the pan and simmer for 5 minutes.
  
  10) Add the spinach to the dhal, cover and cook over a low heat for 10
  minutes, stirring occasionally. Remove pan from heat.
  
  Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany well.
  
  Variation. Use chunky cauliflower florets instead of spinach - less
  preparation.
  
  From - Complete Indian Cookbook. Mridula Baljekar ISBN 0 86283 802 9.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sadiq's Rice Pudding
 Categories: Indian, Desserts
   Servings:  6
 
    1/2 c  Basmati rice
      2 c  Skim milk
      1 ts Vanilla
      3 ts Sugar
    1/2 c  Raisins
      1 c  Non dairy whipped topping
      6    Sprigs mint (optional)
 
  Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same
  water until thick.
  
  Add skim milk. Cook slowly stirring occasionally until thickened, but stop
  cooking before all of the liquid is absorbed.
  
  Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped
  topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Safaid Channe
 Categories: Indian, Vegetarian
   Servings:  6
 
      4 c  Cooked chick peas
      1 c  Chick pea stock
    1/4 c  Light vegetable oil
      2 c  Finely chopped onions
      2 ts Chopped garlic
      2 tb Shredded ginger
      2 ts Ground coriander
    1/3 ts Ground cardamom
  1 1/2 ts Lemon juice
    1/4 ts Red pepper
    1/4 ts Black pepper
      1 md Tomato, chopped
      1 ts Salt
 
  Heat oil in a large pot over medium heat.  Add onions & fry for 5 minutes.
  Add garlic & ginger & fry for 2 minutes.  Add all the spices plus the lemon
  juice.  Mix well & fry for 2 minutes.  Add tomatoes & cook for another 5
  minutes.
  
  Add the stock, salt & another 1/2 cup of water.  Cover & simmer over low
  heat for 10 minutes.  Add chick peas & cook, covered, for another 10
  minutes.  Serve garnished with sliced onion & green chilies.  Serve with
  any puffy bread.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saffron Rice
 Categories: Thai, Rice
   Servings:  6
 
      2 tb Butter
      1 ts Cumin Seeds
      1    1 Inch Cinnamon Stick
      3    Brown Cardamon Pods, Crushed
      4    Whole Cloves
    1/2 ts Black Peppercorns
      2    Bay Leaves
    1/2 c  Uncooked Rice
      1 ts Salt
  1 1/2 c  Chicken Stock
    1/4 ts Saffron
 
  Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
  cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice
  and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron.
  Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.
  Remove from heat. After 5 minutes, fluff with fork. From The Gazette,
  91/01/30.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sajor Bayam (Spinach Corn Puree)
 Categories: Indonesian, Vegetables
   Servings:  4
 
      1 bn Fresh Spinach
      1 lg Onion
      3    Garlic Cloves
      1    Thai Chile
    1/2 ts Shrimp Paste
     16 oz Corn, Creamed
      1 ts Salt
      4 c  Coconut Milk
 
  Cook spinach until tender. Grind together onion, garlic, and pepper in a
  food processor.  Add shrimp paste and cook in a little vegetable oil until
  golden. Combine with remaining ingredients except for coconut milk and
  puree in blender, adding coconut milk as necessary. Reheat to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salat Khaek - Southern Thai Salad
 Categories: Thai, Salads
   Servings:  2
 
           Stephen Ceideburg
      2    Dried chillies, seeds
           -removed and soaked in water
    1/4 ts Salt
    1/4 c  Thinly sliced shallot
      1 ts Curry powder
      2    Hard-boiled eggs
    1/2 c  Ground roasted peanuts
      2 c  Coconut milk
      3 tb Fish sauce
    1/3 c  Sugar
    1/4 c  Tamarind juice
 
  Ingredients for dressing: Preparation:
  
  Pound the chillies, salt, shallots, and curry powder well in a mortar and
  then mix in the peanuts. Remove the yolks from the two eggs and mix the
  yolks into the chilli paste.
  
  Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
  paste, stir to disperse, and cook until fragrant; then, add the remaining
  coconut milk, fish sauce, sugar and tamarind juice.
  
  Ingredients for salad:
  
  1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
  head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
  Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil
  
  Preparation:
  
  Cut the potato into very thin slices, soak in water, drain well, and then
  fry in the hot oil until crisp and golden brown. Cut the bean curd into
  thin slices and fry until crisp.
  
  Peel the cucumbers and onion and cut them and the tomatoes into thin slices
  
  Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
  tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
  serve right away.
  
  Serves two.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sali Jardaloo Murgi (Chicken with Apricots and Potato)
 Categories: Indian, Chicken
   Servings:  6
 
      3 lb Chicken, skinned
      4    Thai chile, whole dried
           Cinnamon stick, 2"
  1 1/2 ts Cumin, whole
      2 ts Ginger, fresh
      1 ts Garlic, finely crushed
     15    Apricots, dried, pitted
      6 tb Oil
      2    Onion, large
      2 tb Tomato paste
      1 c  Water
  1 1/4 ts Salt
      2 tb White malt vinegar
  1 1/2 tb Sugar

MMMMM--------------------------POTATO STRAWS-------------------------------
           Oil, for deep frying
      1    Potato, large red, peeled
      1 tb Salt
 
  Approx. Cook Time:  4:00
  
  Peel and cut the onions in half lengthwise, then cut them crosswise into
  very fine half-rings.  Mix tomato paste and water.  Break up cinnamon stick
  somewhat.  Peel ginger and grate finely.
  
  Cut the chicken into serving pieces.  I say if you do it right, you get 11
  pieces:  two wings, two drumsticks, two thighs, a back, two breast halves,
  the  pulleybone, and the giblets.  This means cut it up yourself, rather
  than leave it to some idiot with a meat saw at the supermarket.
  
  Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a
  spice grinder or coffee grinder and grind as fine as possible.  If you
  don't have a spice grinder, use a mortar and pestle and be prepared to take
  forever getting the spices to the proper degree of powder.
  
  Put the chicken in a large bowl, and add 1 t. of the ginger, 1/2 t. of the
  garlic, and half the ground spices. Mix well with your hands, rubbing the
  seasonings into the chicken. Set aside for 1 hour.
  
  Put the apricots in a small pan with 2 cups of water. Bring to a boil.
  
  Turn the heat down and simmer, uncovered, until the apricots are tender but
  not mushy.  When the apricots are tender, turn off the heat and let the sit
  in their own juice.
  
  When the chicken is through marinating, heat the 6 T. of oil in a wok or
  very large, heavy skillet.  When hot, put in the onions.  Stir and fry
  until they turn a rich, reddish-brown color.  Turn the heat down to medium
  and add the rest of the ginger and garlic.  Stir once or twice, and add the
  remaining ground spices.  Stir once or twice and put in all the chicken.
  Stir an brown the chicken lightly for 5 minutes. Now put in the tomato
  paste liquid and the salt.  Bring to a boil. Cover, reduce the heat to low,
  and simmer gently for 20 minutes. Add the vinegar and sugar. Stir to mix.
  Cover again and simmer for another 10 minutes.  Turn off the heat, and skim
  off a much of the fat as possible.
  
  Put the apricots into the pan with the chicken.  If the apricots were only
  sitting in about 2 or 3 tablespoons of liquid, put that in the pan. If
  there is more liquid than that, discard the extra.  Gently slip the apricot
  in between the chicken pieces and let them soak in the sauce for at least 3
  minutes.
  
  Make the potato straws:  fill a large bowl with about 2 quarts of water.
  Add the salt and mix. Grate the potato as coarsely as possible.
  
  Put the potato into the bowl of water. Stir the potatoes around with your
  hand. Now remove the potatoes from the water, a handful at a time,
  squeezing out as much water as possible. Spread the potatoes on a dish
  towel. Pat with paper towels to dry off as much moisture as possible.
  
  Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2
  inches.  Heat over a low heat, and let the oil heat slowly.   Don't try to
  force it. When it is hot--this may be 10 minutes or so--put in a smallish
  handful of the uncooked potato straws, which will begin to bubble. When
  they stop bubbling, stir them until they are crisp and a pale gold color.
  Remove with a wire spoon or slotted spoon and leave to drain on a plate
  lined with paper towels. Continue and repeat until all the potato is used.
  When ready to eat, put the chicken in a warmed serving dish and garnish
  with the potato straws.
  
  The Taste of India, Madhur Jaffrey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Steaks W/ Black Bean Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
MMMMM-------------------------BLACK BEAN SAUCE------------------------------
      3 tb Salted fermented black beans
      3    Garlic cloves, chopped
      1 ts Minced peeled ginger
      2 tb Soy sauce
      2 tb Dry vermouth
    1/2 ts Sugar
      6    Green onions
      6 sl Fresh peeled ginger
           -(quarter-sized), shredded
      6    Salmon steaks (1" thick)
           - blotted dry
      2 ts Salt
      4 tb Peanut or corn oil
           White pepper to taste
           Handful of fresh coriander
           -(leaves)
 
  SOAK BLACK BEANS in lukewarm water for 5 minutes. Drain, rinse with cold
  water; drain. Combine black beans with garlic, ginger, soy sauce, dry
  vermouth and sugar; gently mash together. Cut 3 green onions into
  2-inch-long sections and cut 3 into 2-inch-long slivers. Put green onion
  sections and half the shredded ginger on bottom of a shallow heatproof
  plate (like a glass Pyrex pie plate). Sprinkle salmon with salt. Place
  salmon steaks in a single layer on top of green onions. You may need to use
  2 plates with a 2-tier steamer unit. Scatter remaining shredded ginger. Top
  each steak with 1/2 tablespoon of the black-bean mixture and half the green
  onion slivers equally over the steaks.
  
  Fill a wok or steamer with enough boiling water to come within 1 inch of
  the bottom of bamboo steamer. When the water comes to a boil, put the fish
  with its plate into the bamboo steamer. Cover. Steam over medium-high heat
  for 10 minutes. When done, remove cover away from your face and carefully
  lift out the plate. In a small pan heat the peanut or corn oil until hot
  and almost smoking. Sprinkle salmon with white pepper and scatter the
  remaining fresh green onion slivers on top. Carefully pour the hot oil over
  the fish steaks. It should sizzle. Garnish with fresh coriander leaves.
  Serve hot with steamed rice.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Steak with Cloud Ears and Noodles
 Categories: Chinese, Seafood
   Servings:  2
 
      2    Salmon steaks, 1 1/2" thick
      8    Cloud ear black fungus
      2 c  Soaked bean thread noodles
      1    Sq. pressed bean curd
      2    Sprigs Chinese parsley (or
           -slivered green onion)
      2 tb Peanut oil
      2 sl Fresh ginger root
      1    Clove garlic, sliced
      3 c  Chicken stock
      1 tb Sherry
    1/4 ts Salt
      1 pn White pepper
      4    Drops sesame oil
      1 ts Red (sweetened) vinegar
 
  In China, it might be more common to cook a whole garoupa or carp for this
  dish, but we enjoy the rich flavor and color of fresh Pacific salmon.
  
  Soak cloud ears and bean starch noodles separately in warm water for 30
  minutes, or until soft.  Wash and dice pressed bean curd into 1/4" cubes.
  
  Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil
  becomes fragrant.  Take care not to burn garlic; if you do, start over.
  Lightly saute one steak at a time in aromatic oil until surface is firm.
  
  In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
  Bring to boil; add bean thread noodles; return to boil.  Now, reduce liquid
  to gentle simmer; add salmon steaks carefully so they remain whole; add
  diced bean curd.  Cover and simmer for 5-7 minutes, until steaks are
  cooked.
  
  Uncover, swirl in red vinegar and sesame oil.  Garnish with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salmon Sushi
 Categories: Japanese, Seafood
   Servings:  6
 
  2 1/4    Parts vinegar
      2    Parts salt
 
  Filet out the he middle portion from back to front. Marinate for one day in
  a mixture of salt and 5% vinegar until the surface of the fish is "cooked"
  (like seviche). Freeze overnight and then slice thin and serve. I didn't
  get the proportions of salt and vinegar but I am assuming that it is very
  similar to what I use for pickling fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt and Pepper Spicy Shrimp
 Categories: Chinese, Seafood
   Servings:  4
 
      2 tb Salt
      1 lb Large shrimp, unpeeled and
           - deveined
      2 ts Coarse or kosher salt
      1 ts Roasted Sichuan peppercorns
           -(ground)
      1 ts Sugar
      2 tb Finely chopped garlic
      2 ts Minced peeled fresh ginger
      2 tb Finely chopped scallions
      2    Fresh red chile peppers
           - coarsely chopped
      2 c  Peanut oil, for deep frying
 
  TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with
  paper towels. In a small bowl, combine the coarse salt, peppercorns, and
  sugar and set aside. In another small bowl, combine the garlic, ginger,
  scallions and the chopped chilies. Heat a wok or deep skillet until it is
  hot and add the oil. When the oil is very hot and smoking, add the shrimp
  and deep-fry for about 1 minute or until they are pink. Remove them
  immediately with a slotted spoon and drain well. Pour off all but 1 1/2
  tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar
  mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles
  mixture and stir-fry for 10 seconds. Return the shrimp to the wok and
  stir-fry over high heat for about 2 minutes until the spices have
  thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a
  serving platter and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt Baked Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      3 lb Fryer
      6 lb Rock salt
           Parchment paper
    1/4 c  Peanut oil
      1 ts Salt
      3 tb Dark soy sauce
      1    Whole star anise
      2 tb Sherry
      1 tb Fresh ginger, minced
      1 tb Garlic, minced
      2    Green onions, coarsely
           -chopped
 
  Contrary to the name, salt baked chicken is not the least bit salty. Rather
  the salt acts as a heat conductor.  To work well, salt must be very hot.
  
  Preparation:  Wash chicken & pat dry.  Swab cavity with sherry; stuff with
  ginger, garlic & green onions; seal with clip or string.  Rub outside of
  chicken with dark soy sauce;allow to stand until soy sauce is absorbed.
  Wrap chicken in 3 layers of parchment paper, tie with string, coat outer
  layer with peanut oil.
  
  Baking:  In wok or large pot, heat rock salt, stirring periodically, until
  it begins to brown.  Place wrapped chicken in rock salt, spoon- ing some
  salt around sides & over top.  Cook for about 10 minutes. Turn over
  chicken, cover with rock salt (but always have at least 2" layer of salt
  under chicken) & cook for another 10 minutes.  This cooking time will give
  a moist, slightly underdone chicken.  Increase baking time to 15 minutes on
  each side, for well done.
  
  Remove chicken from salt; strip off paper; allow to stand for 15 minutes to
  cool & congeal juices.  Cut in half, then into bite-size pieces. Serve with
  soy dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt-Roasted Chicken with Marinade
 Categories: Chinese, Chicken
   Servings:  4
 
      1    Roasting chicken, 4 1/2 to 5
           -lbs.
      1 lg Piece caul fat or
           -cheesecloth soaked in oil
      5    To 6 lbs coarse (kosher)
           -salt or rock salt
 
  Method: Salt-roasting Serves 4 to 6 as a main course. May be served hot or
  cold; if cold, the chicken may be prepared up to a day in advance. (Do not
  reheat.) Suggested beverage: Pinot Noir or Burgundy
  
  Marinade:
  
  3 slices fresh ginger root 3 whole garlic cloves, lightly crushed 3 whole
  scallions, cut into 3-inch sections 1 tablespoon peanut oil 1 tablespoon
  bean sauce 2 tablespoons thin soy sauce 1 tablespoon Shaoxing wine or dry
  sherry 1 tablespoon sugar 1 whole star anise 1 teaspoon whole Sichuan
  peppercorns, roasted 1/4 cup chicken broth 8 whole stems Chinese parsley
  
  [This marinade can also be used on roasted duck. S.C.]
  
  Fill the chicken with the marinade, skewer it shut, and allow it to dry for
  1 1/2 hours.
  
  1. Wrap the chicken in a large piece of caul fat or cheesecloth soaked in
  oil.
  
  2. Heat the salt in a pot [heavy Dutch oven, big wok or whatever can take
  the heat. S.C.] on top of the stove over a low flame or in the oven at 350
  degrees for at least 1 hour. Pour off some of the salt, leaving just enough
  to cover the bottom of the pot. Lay the chicken on top of the salt in the
  pot and cover it with the remaining salt. Cover the pot and bake the
  chicken at 350 degrees for 1 1/2 hours.
  
  3. Remove the chicken from the salt.
  
  4. Pull off the salt that remains caked on the chicken. Be careful, because
  the salt is hot.
  
  5. With a paper towel, wipe away the remaining salt. (The salt in the pot
  can be reused.)
  
  6. Peel off the caul fat, drain the marinade, and cut the chicken into
  bite-size pieces.
  
  From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and
  Schuster, New York. 1981.
  
  These are good "guest" foods. You can appear to have mastered esoteric
  Oriental cooking techniques without ever having actually prepared the dish
  before... Unless you drop the pot on the kitchen floor and set it on fire
  with the hot salt, it's a pretty foolproof cooking technique.
  
  I'd serve these two recipes with hot mustard, a bowl of hoisin sauce,
  Chinkiang vinegar, spiced salt and a bowl of chopped green onions for
  dipping along with some sweet Chinese pickles and lots of ice-cold Oriental
  beer. Heaven! (And rice, of course.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt-Smothered Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      6    To 8 quart enameled
           -casserole with cover
           Strainer
      1 pt Sauce pan
           Ingredients:
      1    Whole fryer (3 1/2 lbs)
      1 ts Minced ginger root
      1    Scallion with 1 inch of
           -green, cut in 1/4-inch
           -rounds
      1 ts Minced Chinese parsley
      1    Piece dried tangerine peel
           -(1 inch in diameter)
  1 1/2 ts Salt
    1/8 ts Ground Szechwan or black
           -pepper
      2 ts Chinese orange wine or
           -Contreau
      1 c  Warm water
      2 ts Cornstarch
      2 tb Cold chicken stock or cold
           -water
      5 lb Rock [or Kosher] salt
 
  Cooking time: 1 1/2 hours Utensils: Bowl for marinade Chinese parsley for
  decorating Before cooking: Wash bird and blot dry with paper towels. Hang 1
  to 2 hours in a cool, dry place. Combine the ginger root, scallion,
  parsley, dried tangerine peel, salt pepper orange wine and water in the
  bowl. Tie or sew the bird's neck opening. Pour the marinade into the body
  cavity. Sew cavity shut to prevent marinade from leaking. Combine
  cornstarch and stock or water. Have rock salt ready to go.
  
  Cooking instructions:
  
  Put the rock salt in the casserole. Turn heat to high and stir salt
  crystals until they become red-hot, about 30 minutes. Scoop out enough salt
  to make a well in which you can place the chicken, leaving a bed of salt
  about 2 inches thick. Place the filled bird breast-side-down in the salt
  and pack it all around with the scooped-out salt. Cover casserole and
  reduce heat to medium-low. Cook for 45 to 60 minutes. Remover bird and cut
  away threads. Pour marinade from the cavity into a strainer over the pint
  saucepan. Chop chicken into Chinese-style serving pieces and arrange on a
  platter. Heat the marinade over medium heat until boiling. Give the
  cornstarch-stock mixture a quick stir to dissolve any lumps; add to
  marinade. Stir 1 to 2 minutes or until the mixture becomes clear. Pour over
  bird. Decorate with sprigs of Chinese parsley and serve. The chicken will
  be tender and moist without being overly salty. It will have a subtle
  fragrance.
  
  Servings: Enough for 4 as a single course or for 6 to 8 in a full menu.
  
  From "The Step-by-Step Chinese Cookbook" by Georges Spunt. Thomas Y.
  Crowell Company, New York. 1973.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salted Yellow Bean Relish - Sambal Tauco
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
  6 1/2 oz Salted yellow beans
      5    Cloves garlic
      1 ts Ground ginger
    1/2 c  Tamarind water
      1 ts Brown sugar
      4    Green chillis or 1 tsp
           -chilli powder
      6    Shallots or i onion
    1/2 c  Water
      2 tb Vegetable oil
 
  'Tauco' is salted yellow beans; you can buy them in Britain at Chinese
  grocery shops, in cans. Sambal Tauco is another hot relish that keeps for a
  long time. You can make it less hot by using less chilli.
  
  Crush the garlic and the yellow beans together, either pounding them in a
  mortar or by means of a liquidizer. Seed the green chillis and slice them
  finely. Slice the shallots or onion. If you are using root ginger, peel and
  chop it into very small sticks. Heat the oil and saute the shallots for 1
  minute. Add the chillis and ginger and saute for another minute; then put
  in the tauco and garlic paste, sugar, tamarind water and the water. Stir,
  then simmer for about 8 minutes. Stir again, still cooking, for 1 minute.
  Serve hot, or allow the sambal to cool before storing it in an airtight
  jar.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambai-Zu  (Rice-Vinegar and Soy Dipping Sauce)
 Categories: Japanese, Condiment
   Servings:  6
 
      2 tb Rice Vinegar
      1 tb Sugar
    1/8 ts Salt
      2 tb Niban Dashi
  1 1/2 ts Soy Sauce
      1 pn MSG
 
  Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito  a small saucepan and
  sprinkle lightly with MSG.  Bring the Sauce to boil, then immediately
  romove from heat and set aside.  Let cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal Fried Green Chilli (Goreng Sambal Lada Hidjau)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
    1/4 lb Green chillies
      2    Onions, thinly sliced
    1/4 c  Oil
           Salt, to taste
      2    Green tomatoes, diced
      1    Tin anchovy fillets in olive
           -oil, chopped
 
  Pound chilli into paste in a mortar or put in a blender with 2 tablespoons
  of water and switch on for 20 seconds on medium speed. Stir-fry onions in
  hot oil until golden. Add chilli and salt, stir and reduce heat. Let simmer
  for 2 minutes. Add diced tomatoes, chopped anchovies, oil and all. Stir and
  let simmer very gently for 15 minutes. Stir occasionally. This long cooking
  removes the bite of the chilli and blends all the flavours together. The
  same recipe can be prepared using red chilli instead of green chilli and
  ripe tomatoes instead of green ones. This sambal will keep for a week if
  put in the refrigerator.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce)
 Categories: Indonesian, Appetizers
   Servings: 44
 
      1 tb Chopped onion
      1    Clove of garlic
           Butter for frying
      1 c  Coconut milk
      1 c  Stock
      1    Salt to taste
      1 ts Crushed red pepper
    1/2 ts Paprika
    1/2 ts Laos powder if available
      4    Hard boiled eggs
 
  Saute the chopped onion and garlic in the butter.  Add the other
  ingredients (except the eggs) and bring to the boil, stirring occasionally.
  Add the eggs and continue cooking and stirring for 3 minutes. Remove from
  the heat and halve the eggs, then serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal Kecap - Soya Sauce and Chilli Relish
 Categories: Indonesian, Condiment
   Servings:  6
 
      2 tb Dark soya sauce
    1/2    A lemon or 1 lime, juice
           -only
      2    Cabi rawit, crushed, or:
      1 ts Chilli powder
      2    Shallots, sliced very thin
      1    Clove of garlic, crushed
      1 tb Boiled water
 
  In Indonesian "kecap" is pronounced "ketchup". Some folks say this is the
  origin of our word for the red stuff.
  
  The "cabi rawit" referred to below are the tiny bird peppers. You could
  substitute any hot chili.
  
  This is a very simple sambal, quick and easy to make. It is ideal for
  adding just a little piquancy to such dishes as Mie Jawa, any sate
  (especially if you don't like peanut butter sauce), and Nasi Goreng.
  
  Mix all the ingredients well together just before serving.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal Oelek (Indonesia)
 Categories: Indonesian, Condiment
   Servings:  6
 
      8 oz Fresh red chilies
      1 ts Salt
      1 ts Brown sugar
 
  Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
  over medium heat for a few minutes. Cool, then chop finely and lb to a
  paste with the salt and sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal of Brown Bean Sauce (Sambal Tautjo)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 oz Dried prawns, soaked in hot
           -water and rinsed
      1    Onion, thinly sliced
      2    Cloves garlic, chopped
      5    Chillies, thinly sliced
           -diagonally, discard seeds
      1    One-inch piece ginger,
           -sliced
           Salt, to taste
      2    Firm tomatoes, diced
      2 tb Brown bean sauce
 
  Soak prawns in hot water until soft and rinse once or twice. Chop and put
  aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant.
  Add dried prawns and stir. Lower heat and let simmer until prawns are
  tender. Add brown bean sauce and tomatoes in the last stage of cooking and
  cook on a low heat until tomatoes are soft, but not mushy.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sambal Ulek
 Categories: Indonesian, Condiment
   Servings:  6
 
     20    Red chilies
      2 ts Salt
 
  Rinse chilies, and chop. Grind chilies with salt
  
  From: Recipe from Alobar, Cooking Sig on ProStar BBS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samosas #1
 Categories: Indian, Appetizers
   Servings:  6
 
      2 c  Flour
      1 ts Salt
      4 tb Clarified butter melted
           -(ghee)
    1/3 c  Yogurt
           Water
           Filling
           Oil for frying
 
  From:  A Taste of India, M.S. Atwood
  
  Sift together flour and salt.  Add melted butter, yogurt and water to make
  a stiff dough.  Knead until smooth and elastic.  Roll out very thin on
  floured board.  Cut into 3 to 4 inch circles.  Place a small amount of
  filling in center leaving edges free.  Fold in half and seal edges.
  
  Heat oil and fry curry puffs until golden.  Drain and serve with mint or
  coriander leaf chutney.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samosas #2
 Categories: Indian, Appetizers
   Servings:  6
 
MMMMM------------------------------DOUGH-----------------------------------
      1 c  All-Purpose Flour
    1/2 ts Salt
      2 tb Melted Butter
      1 tb To 3 tb Plain Yogurt
      1 tb To 3 tb Cold Water

MMMMM-----------------------------FILLING----------------------------------
      1 md Potato, peeled and diced
      1    Carrot, peeled and diced
      2 tb Butter
    1/2 c  Chopped onion
      2    Cloves garlic, minced
      1 ts Fresh grated ginger
      1 ts Salt
    1/2 ts Coriander, ground
    1/4 ts Cumin
    1/4 ts Tumeric
           Cayenne pepper to taste
    3/4 c  Frozen green peas, thawed
      2 tb Water
      1 tb Lemon juice
 
  To Make Dough:Sift flour and salt together into a mixing bowl. Add the
  melted butter and yogurt and stir with a wooden spoon until the dough
  resembles a coarse, crumbly meal.  Add cold water by the TBSP-full until
  the dough can be gathered into a ball.   Knead on a lightly floured surface
  for 5-10 mins, until the dough is smooth and elastic.  Shape into a ball
  and sit in a loosely covered bowl while you prepare the filling.
  
  To Prepare Filling:  Cook potatoes and carrot in water until soft. Drain
  well, and set aside.  Melt 2 TBS butter in a skillet, and the onion,
  garlic, and ginger and saute until soft.  Add salt, coriander, cumin,
  tumeric,and cayenne, and cook, stirring, until mixture forms a paste and
  continue cooking for 2 mins.  Add the drained vegs, and cook over med high
  heat, stirring constantly, for 5 mins.  Carefully stir in thawed peas, add
  water and lemon juice, reduce heat to low, cover and cook another 5 mins.
  Remove filling from heat, and cool.
  
  To shape the samosas: Pinch off enough dough to make a ball 1 inch in
  diameter.  On lightly floured surface, roll into a 31/2-4" circle. Cut the
  circle in half, moisten one of the edges and fold in over on itself and
  press to seal, making a cone shape.  Fill the cone with vegetable mix.
  Press to seal.  OR...cut into squares, fill, and fold into triangles.
  
  Heat oil in deep fryer to 370 degrees and fry samosas, removing them as
  soon as they are brown and crispy. Drain on paper towelling, and keep warm
  in the oven until you have fried them all.  *
  
  Filled samosas can be refrigerated in an air-tight container up to 3 hours
  before frying, but not overnight.
  
  Serve as an appetizer, with mango chutney as a side.
  
  NB.*  I have used a Puff Pastry, or Phyllo dough, and baked them, and they
  are just as wonderful.  Less calories too, and less fat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samosas #3
 Categories: Indian, Appetizers
   Servings: 16
 
    1/2 lb Very lean ground beef
    1/2    Medium onion, chopped
    1/2    1 in fresh ginger root
      6    Cloves garlic
    1/2 ts Cumin seed
    1/2 ts Salt (optional)
      1 ts Chili powder
    1/2    1 in cinnamon stick
      1    Cardamom seed (optional)
      1 c  Water
    1/3 c  Ciliantro leaves, chopped
      2 c  All-purpose flour
      2 tb Vegetable shortening
     10 tb Water approximately
      2 ts Liquid egg substitute
 
  For filling: In blender or food processor, grind onion, ginger root,
  garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
  pieces before adding to blender.
  
  Spray a medium skillet with non stick spray.  Add ground beef and blend the
  spice mixture. Cook until beef is browned. Add 1 cup water and cook until
  water evaporates. Add coriander leaves and stir to mix.
  
  For pastry: Cut shortening into flour until it resembles coarse meal.
  Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you
  can form it into a stiff dough.
  
  Shape dough into ball and cut into 8 equal pieces. Shape each piece into a
  ball and roll on lightly floured board into a 6-inch flat circle.
  
  Cut circle in half. Place a scant 1 tablespoon of filling on each half.
  
  Moisten edges of pastry with water. Fold and pinch edges together. Brush
  lightly with egg substitute for golden brown pastry.  Bake at 425 degree
  for 20 to 25 minutes or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Samosas #4
 Categories: Indian, Appetizers
   Servings: 14
 
      1 c  All purpose flour
    1/2 c  Lukewarm water
      5 ts Vegetable oil
      1 pn Salt

MMMMM-----------------------------FILLING----------------------------------
      4    To 5 medium size potatoes
    1/2 bn Or 6 to 7 stems coriander
           -(cilantro) leaves
      1 ts Cumin seed
    1/2 ts Red chili powder (optional)
      1 ts Black pepper
      1 c  Frozen peas
           Salt to taste
      2 ts Vegetable oil
 
  Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add
  water slowly to flour and knead well to make a soft dough.
  
  Making Filling: Boil potatoes.  When tender, peel and cut into small
  pieces. Boil peas and set aside.  Pluck cilantro leaves, wash, chop and set
  aside.  In skillet, heat oil.  Add cumin seed followed by potatoes and
  peas.  Add salt and pepper.  Mix well and let simmer for 5 minutes.  Let
  cool and add coriander (cilantro) leaves.
  
  Making Samosas: Take a ball of dough and roll it round, flat and very thin
  like a tortilla. Cut in half.  Bring the two ends of the straight end
  together in the form of a cone, and seal the end with water.  Put about 1
  teaspoon of filling in the cone pocket and seal the top again with water.
  Deep fry samosas in oil at medium heat until brown.  Serve with chutney or
  ketchup.  (You can use egg roll skins or flour tortillas instead of making
  dough and use the same filling.  Make into any shape you want.)  Makes 14
  to 16 samosas.
  
  From:  Texas Folklife Festival, 1991 Posted by: Karin Brewer, Cooking Echo,
  8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: San Ton Pa (Mincemeat of Raw Fish)
 Categories: Laos, Seafood
   Servings:  6
 
      2 lb Fresh fish (sole, halibut,
           -flounder)
      1 ts Salt
    1/2 c  Water
           Juice of 5 to 6 lemons
      5 md Onions
      5    Cloves garlic
      3    To 4 fresh pimentos
      2 tb Finely chopped fennel,
           -cilantro, shallots
 
  Reduce the fish to mincemeat after removing all the bones. Place in a bowl.
  In another bowl mix the salt in the water, then add the lemon juice. Pour
  this mixture over the fish and let stand for 15 minutes. Chop the onions,
  garlic and pimentos very fine. Press out the water from the fish and boil
  this water. Set aside to cool. Mix this juice with the fish. Add the herbs
  and the onions, garlic and pimentos. The resulting dish is a pale-pink
  mincemeat of fish, with green speckles from the added condiments. Serve
  cold with a green salad.
  
  From:  PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Posted by: Karin
  Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sashimi (Sliced Raw Fish)
 Categories: Japanese, Seafood
   Servings:  5
 
MMMMM----------------------CHOOSE ONE (ONE PIECE---------------------------
      1 lb Fresh Sea Bass Fillet
      1 lb Squid
      1 lb Turbot
      1 lb Tunny Fish
      1 lb Halibut
      1 lb Abalone
      1 lb Bream

MMMMM--------------------------DIPPING SAUCE-------------------------------
      4 tb Soy Sauce -OR-
      1 x  Tosa Joyu
      1 x  Chirizu   -OR-

MMMMM-----------------------------GARNISH----------------------------------
      1 x  2" Secion Diakon
      1 ea Celery
      1 ea Carrot
 
  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
  knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
  filleted fish. Holding the fish firmly, cut straight down in slices about
  1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
  
  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used for
  tunny fish.  Cut the fish as above, the cut the slices into 1/2" cubes.
  
  3. Ito Zukuri (Thread Shape)  Although this technique may be used with any
  small fish, it is especially suitable for squid.  Cut the squid straight
  down into 1/4" slices, the cut lengthways into 1/4" wide strips.
  
  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream on a
  flat surface and, holding the fish firmly with one hand, slice it at an
  angle into almost transparent sheets.
  
  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
  decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
  plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
      Pour the dipping sauce of your choice into tiny dishes and accompany
  each serving of Sahshimi with it's own sauce.  The wasabi may be mixed with
  soy sauce or tosa joyu to taste.  To serve as an hors d' oerve, arrange two
  or more varieties or cuts of sashimi on a serving dish and accompany with
  dipping sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satay Beef - Nuea Satay *
 Categories: Thai, Beef, Appetizers
   Servings:  4
 
      8 oz Sirloin Or Flank Steak,
           -Cut In Long Narrow Strips,
           -1 Inch X 3 Inches Long
    1/3 c  Coconut Milk
      2 tb Fresh Cilantro Leaves
      3 tb Sugar
      1 tb Yellow Curry Powder
    1/3 c  Fish Sauce (Nam Pla)
      1 tb Oil
 
  Satays are one of Thailand's most popular appetizers.
  ~-------------------------------------------------------------------------
  In a large bowl mix together all the ingredients for the marinade.  Dip
  each piece of meat in the sauce and set aside.  Cover and leave in
  refrigerator for 15 minutes.
  
  Weave each piece of meat onto an 8 inch skewer lengthwise.
  
  Broil/grill for 5 minutes on each side or pan-fry.  To pan-fry, brush a
  large non-stick pan with coconut milk or leftover marinade and pan-fry meat
  for 2 to 3 minutes on each side.  Brush meat with the sauce as it is
  turned.
  
  Serve with peanut sauce (Nam Jim Satay).
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satay Chicken
 Categories: Thai, Chicken, Appetizers
   Servings:  6
 
MMMMM-------------------------------RUB------------------------------------
      6    Cloves of garlic, minced
      4 ts Ground coriander
      4 ts Brown sugar,packed
      1 tb Black pepper
      2 ts Salt

MMMMM-----------------------------MARINADE----------------------------------
    1/2 c  Soy sauce
      4 ts Finely chopped ginger root
      2 tb Lime juice
      6 tb Peanut oil
 
  Rub:
  
  Combine rub ingredients and rub into chicken pieces.  Allow to stand for 45
  minutes.
  
  Combine  marinade ingredients and add chicken pieces. Do this in a non
  aluminum pan.  Store in the refigerator at least 6 hours, or overnight.
  
  Grill, being careful not to overcook.  Serve with peanut sauce. I do this
  sometimes using boneless breast, which I cut either into chunks or strips
  (threaded on skewers), and sometimes just using chicken pieces. Enjoy!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satay Sauce
 Categories: Thai, Condiment
   Servings:  6
 
    1/4 c  Oil
      2    Cloves garlic, minced
      1    Onion, chopped
      1 ts Ground dried red chili
           -peppers
      3    Kaffir lime leaves
    1/2 ts Curry powder
      1 tb Chopped fresh lemon grass
      1 c  Coconut milk
    1/2 c  Milk
      1    Two inch stick of cinnamon
      2 ts Tamarind sauce
      3 tb Fish sauce
      3 tb Brown sugar
      3 tb Lemon juice
      1 c  Chunky peanut butter
 
  Heat your oil and saute the onion, garlic, chili peppers, bay leaf, curry
  powder and lemon grass a couple or three minutes.  Stir in the coconut
  milk, milk, cinnamon, tamarind, fish sauce, brown sugar, lemon juice and
  peanut butter.
  
  Reduce heat and stir frequently to prevent sticking.  Cook about 30
  minutes, watching carefully and stirring.
  
  This sauce may be served over boiled shrimp, with marinated grilled beef,
  or with grilled chicken.
  
  From Conway, Arkansas-----Randy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satay Style Beef with Broccoli
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Market steak or beef fillet
           - or: New York steak

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Dark soy sauce
      1 ts Shrimp paste
      2 ts Cornstarch
      2 ts Rice wine
      1 lb Chinese broccoli
      1 c  Peanut oil, for deep-frying

MMMMM------------------------------SAUCE-----------------------------------
    1/2 ts Shrimp paste
      1 c  Chicken stock
    1/2 ts Satay sauce, or: chili bean
      2 ts -sauce
      1 ts Sugar
      1 ts Dark soy sauce
      2 ts Rice wine
    1/2 ts Cornstarch, mixed with
    1/2 ts Water
 
  PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to
  the touch. Cut it, against the grain, into thin slices. Place the meat in a
  medium-sized bowl with all the marinade ingredients and refrigerate for 20
  minutes. Separate the Chinese broccoli leaves and stalks, and cut the
  leaves into 2-inch pieces. Peel the stalks and cut them into thin, diagonal
  slices. Wash well in several changes of water. Blanch the broccoli for 2
  minutes in a large pot of salted, boiling water. Drain well and arrange on
  a serving platter. Set aside in a warm spot. Heat a wok or large skillet
  until it is very hot and add the oil. When the oil is very hot, add the
  meat and stir for 2 minutes. Drain the contents of the wok into a colander
  set inside a stainless steel bowl, reserving some of the oil. Return 1
  tablespoon of the drained oil to the wok and reheat. Add the shrimp paste
  and 3 tablespoons of the chicken stock and stir-fry for 30 seconds. Add the
  remaining stock and the rest of the sauce ingredients and cook for another
  30 seconds. When the sauce has thickened, return the meat to the wok and
  stir to mix well. Serve with the warm broccoli.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satay
 Categories: Thai, Beef, Pork
   Servings: 12
 
     40    Wooden Screwers
  1 1/2 lb Boneless Chicken Breasts
      6    Shallots
      6    Cloves Garlic, Peeled
    1/4 c  Coconut Milk
      2 tb Lemon Juice
      1 tb Brown Sugar
      1 ts Coriander Leaves
    1/2 ts Salt
    1/4 ts Whole Cumin Seeds
    1/4 ts Turmeric
 
  Soak skewers in cold water for 1 to 2 hours before grilling.  Cut meat into
  3/4 inch pieces.  Place in a medium sized bowl.  If using a variety of
  meat, place each in a separate bowl.  In a food processor or blender whirl
  together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
  salt, cumim and turmeric to form a smooth paste. Combine with meat and
  marinate, covered in the fridge for 1 to 2 hours.  Thread onto skewers
  without crowding, about 4 pieces per skewer.  Grill or broil until crisp
  and browned, but still juicy, about 3-6 minutes, turning to cook evenly.
  Serve with satay kuah sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sate Babi
 Categories: Indonesian, Pork
   Servings:  6
 
      2 lb Pork Loin
      1    Thai Chile
      4    Garlic Cloves
      2 md Onions
      2 tb Ketjap Manis
      2 tb Oil, Divided

MMMMM--------------------------BOMBOE SASATE-------------------------------
      1 ts Cumin
      1 ts Cilantro
    1/2 ts Galangal
    1/2 ts Turmeric
 
  Cut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and
  turmeric. Grind together Thai chile, garlic and onion in a food processor.
  Add the bomboe sasate mixture and marinate meat cubes in this an hour or
  more (overnight preferable).  Fry half the meat in a little oil, adding a
  tablespoon of ketjap manis, until cooked.  Remove to a bowl and cook the
  remaining meat.  Allow the meat to cool. Thread on bamboo skewers. At this
  point, they can be frozen for later use. Grill over charcoal or bake in a
  350F oven until heated through. Use the pan drippings/cooked marinade in
  the saus kaang.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)
 Categories: Japanese, Soups
   Servings:  6
 
    1/2 lb Boned Pork 1/4" Dice
      1 x  Section Canned Konnyaku
      1 ea Gobo
      1 ea 1" Slice Daikon
      4 oz Aka Miso
      1 ea Green Onion
      1 lb Pork Neck Bones
      2 ea Shiitake
      1 ea Medium Carrot
      4 oz Sweet Potato, Pld 1/4" Dice
      1 pn MSG
      1 x  Hichimi Togarishi
 
  Cut Konnyaku into strips 1/4" wide and 2" long.  Peel Carrot and cut into
  strips 2" long and 1/4" wide.  Cut Daikon into strips 1/4" wide and 1"
  long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced
  pork.  Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water,
  bring to boil uncovered. Reduce heat and simmer for 30 minutes strain
  broth.  Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in
  Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes,
  discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of
  peelings, discard root. TO COOK:
    Drop the Konnyaku into the pan of pork broth and bring to boil over low
  heat.  Add carrot and Daikon strips and raise heat.  Bring to full boil ,
  add Sweet potato and mushroom strips.  Skim off foam.  Cook for 5 more
  minutes and, with the back of a spoon, rub in the miso in through a
  strainer.  Stir in MSG.  Stir in the Gobo (if used). TO SERVE: Transfer
  soup to a large serving bowl, sprinkle onions over the top, and add spice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauce for Bulgogi - Yangnyum Kanjang *
 Categories: Korean, Condiment
   Servings:  6
 
    1/4 c  Light Soy Sauce
      2 tb Water
      1 tb Rice Wine Or Chinese Brown
           - Vinegar
      1 tb Finely Chopped Green Onions
    1/2 ts Crushed Garlic
  1 1/2 ts Chili Sauce
  1 1/2 ts White Sesame seeds, Toasted
           - And Ground
 
  Mix all ingredients and divide the sauce among several small dishes.  It
  can be prepared up to a day in advance and stored in a covered container in
  the refrigerator.  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saucy Shrimp
 Categories: Chinese, Appetizers, Seafood
   Servings:  6
 
    1/2 lb Medium Raw Shrimp
    1/4 c  Teriyaki Baste & Glaze
      2 tb Dry Sherry
      1 tb Lime Juice
      1 tb Sliced Green Onions & Tops
    1/2 ts Tabasco Pepper Sauce
 
  Peel, devein and butterfly shrimp.  Combine teriyaki baste & glaze, sherry,
  lime juice, green onions and pepper sauce in medium bowl; stir in shrimp.
  Cover, refrigerate at least 1 hour, stirring occasionally. Remove shrimp
  and place on rack of broiler pan.  Broil 2 to 3 minutes on each side, or
  until shrimp are opaque and cooked.  Serve immediately with wooden picks.
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saus Kacang
 Categories: Indonesian, Condiment
   Servings:  8
 
           Pan Drippings
      1    Thai Chile
    1/2    Onion
      1    Garlic Clove
    1/4 ts Shrimp Paste
  3 1/2 tb Peanut Butter, Crunchy
      1 ts Salt
      3 tb Tamarind Water
      1 c  Coconut Milk
 
  Grind together pepper, onion, garlic, & shrimp paste. Fry together in a
  little vegetable oil until the onion is golden.  Add the pan drippings. Add
  the peanut butter, salt, and tamarind water.  Stir and cook, adding coconut
  milk, until the sauce is the consistency of thick gravy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauteed Chicken Wontons
 Categories: Chinese, Chicken, Appetizers
   Servings:  4
 
      9    Scallions
      5 oz Boneless chicken thighs
      2 ts Tamari or other soy sauce +
           -more for serving
           Oriental sesame oil
           -(optional)
           Salt and pepper
    1/2 lb Wonton skins
      6 tb Peanut oil
    1/2 ts Minced fresh ginger
      1 tb Sesame seeds
           Salt and pepper
 
  CHICKEN-TAMARI FILLING:
  
  For the filling, cut the scallions into thin slices.  In a meat grinder or
  food processor, grind the meat to a coarse texture, being careful not to
  overprocess.  Stir in 1/4 of the scallions, 2 teaspoons tamari, the sesame
  oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  
  Bring a large pot of salted water to a boil.  Put about 1 tablespoon of the
  filling in the center of a wonton skin.  Brush the edges of the skin with
  warm water, top with another skin, and press gently around the filling to
  seal the edges.  Repeat until all the filling is used.  Slide wontons into
  boiling water, stirring gently, and cook for 2 minutes. Drain carefully and
  plunge into cold water to stop cooking.  Drain again. Toss with 1
  tablespoon of the peanut oil.
  
  Mince the ginger.  In a large frying pan, heat 1 tablespoon of the peanut
  oil over medium heat.  Add the sesame seeds; cook, stirring frequently,
  until just golden, about 1 minute.  Stir in the ginger.  Add the remaining
  scallions and cook until soft, about 2 minutes.  Season to taste with salt
  and pepper.
  
  Recipe can be made up to this point several hours ahead.
  
  Cooking and Serving:  Heat 2 more tablespoons of the peanut oil over medium
  heat.  Brown the wontons in batches, adding the remaining peanut oil
  between additions, or use 2 pans.  Cook until both sides are golden, about
  4 minutes total.  Top wontons with the scallion-sesame mixture. Serve
  additional tamari on the side for dipping.
  
  [ The Best of COOKS Magazine, 1987 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauteed Zucchini and Mushrooms in Spicy Sauce
 Categories: Chinese, Vegetables
   Servings:  4
 
      3    Slender, firm young zucchini
    1/2 lb Fresh button mushrooms
      1 tb Sichuan vegetable, washed
           -and minced
      2    Cloves garlic, minced
      8 sm Dried chilies
      4 tb Peanut oil
    1/2 c  Chicken stock
      1 ts Thin soy sauce
      1 tb Sherry
      1 tb Brown bean sauce
    1/4 ts Sugar
      1 ts Yellow rice vinegar
           Cornstarch paste to thicken
 
  This dish is intended to be a simple statement using seasonal vegetables.
  
  Preparation:  Trim zucchini and mushrooms.  Slice zucchini in half
  lengthwise, then roll-cut or simply slice on bias in thick 2" long
  sections. Zucchini should be bite-size but not chunky.  Cut mushrooms in
  half through the stem.  Wash, then finely mince Sichuan vegetable (this is
  the secret ingredient!).  Rinse chilies; leave whole.  Com- bine stock, soy
  sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve.
  
  Stir-frying:  Heat oil in very hot wok.  Just before oil smokes, add
  zucchini, mushrooms, Sichuan vegetable, garlic, and chilies; stir-fry for
  about 1 minute, tossing continuously so vegetables do not scorch. Add
  liquid ingredients; bring to boil; dribble in cornstarch paste to make a
  light sauce (it should not have a gravy look); then combine sauce well with
  vegetables.  Serve when zucchini is still slightly undercooked.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savory Chicken with Pine Nuts
 Categories: Chinese, Chicken
   Servings:  2
 
      1 c  Chicken Breast Diced
    1/2 c  Pine Nuts
    1/2 c  Bamboo Shoots, Diced
      2 tb Garlic, Minced
      2 tb Green Onions, Finely Chopped
      4 tb Vegetable Oil

MMMMM-------------------------CHICKEN MARINADE------------------------------
      1 tb Corn Starch
      2 tb Water
      1 tb Chinese Wine
      2 ts Soy Sauce

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Soy Sauce
      1 tb Water
      2 ts Hoisin Sauce
      1 ts Oyster Sauce
      1 ts Chili Bean Sauce
      1 ts Sugar
      1 ts Sesame Oil
 
  Dice chicken, place in a bowl and mix with marinade ingredients. Before
  dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
  tinny, canned flavour).  Mix all the sauce ingredients in a small bowl.
  Heat wok, add 2 tablespoons vegetable oil an stir fry pine nuts until
  golden brown. Set aside on paper towel. Using the same wok, heat again and
  add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10
  seconds, then add chicken with marinade and stir-fry until white, but not
  completely cooked through.  Add sauce and bamboo shoots and cook for 2
  minutes.  Add pine nuts and green onions, mix well and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savory Seasonings
 Categories: Chinese, Diabetic, Condiment
   Servings:  6
 
      1    Part Marjoram
    1/2    Part Thyme
      1    Part Sweet Basil
    1/2    Part Sage
      1    Part Parsley
           Italian Herb (for salads,
           -sauces)

MMMMM---------------------------EQUAL PARTS--------------------------------
           Oregano
           Sweet Basil
           Rosemary
           Sage
           Marjoram
           Cajun Spice (for spicy
           -dishes)
      1    Part Paprika
      1    Part Turmeric
    1/2    Part Cayenne Pepper
      1    Part Cumin
    1/4    Part Black Pepper
 
  Mixing seasonings in parts provides flexibility for quantities.  One
  example for making a small amount is to allow 1 part to equal 1 teaspoon
  and 1/2 part to equal 1/2 teaspoon.
  
  Vegetable/Meat and Poultry:
  
  Chinese Five-Spice (for Oriental dishes) Equal Parts: Anise Fennel White
  Pepper Cloves Cinnamon
  
  Exchange: Free
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sayur Goreng (Sauteed Mixed Vegetables)
 Categories: Indonesian, Vegetables
   Servings:  8
 
      1    Onion
      4    Shallots
      2    Garlic Cloves
      1    Cauliflower
      6    Carrot
      3    Thai Chiles
      1    Bell Pepper, Green
     12    Baby Corn
     20    Beans, Yard Long
    1/4 c  Oil
    1/3 c  Catsup
    1/3 c  Chili Sauce
           Salt To Taste
           Pepper, Black To Taste
 
  Grind onion, shallots, and garlic in a food processor into a smooth paste.
  Break the cauliflower into florets, slice the carrots, chiles and green
  pepper and cut the beans into short lengths. Heat the oil in a large pan
  and saute the onion paste for three to four minutes, then add the
  vegetables and stir-fry five to six minutes.  Add the catsup and chili
  sauce, season to taste with salt and pepper and continue to cook for
  another two to three minutes, stirring frequently. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallion Cakes #1
 Categories: Chinese, Pancakes
   Servings:  2
 
      2 c  Unbleached flour, plus
           -additional flour for
           -kneading
    3/4 c  Cold water
      2 tb Lard, softened
    1/4 c  Minced scallion, with tops *
      2 md Cloves garlic, minced
           Salt
      4 tb Peanut oil
 
  Makes 2  10 inch cakes
  
  Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream,
  stirring constantly until mixture forms rough dough.  Turn out onto lightly
  floured surface; knead, adding flour as necessary to prevent sticking,
  until dough is smooth and elastic, about 5 minutes. Allow dough to rest
  under kitchen towel 15 minutes.
  
  Divide dough in half; keeping one half covered, roll other half out on a
  lightly floured surface to 10 x 6 rectangle, long side facing you. Spread
  rectangle with 1 Tbsp. of the lard.  Sprinkle with 2 Tbsp. of the scallion,
  half the garlic, and salt to taste.  Roll rectangle toward you into tight
  cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with
  other piece of dough.  Shape each roll into a coil; fasten end to coil by
  pinching.  Refrigerate, wrapped in plastic, 30 minutes.
  
  Remove coils from refrigerator; using hands, roughly shape one coil into
  ball.  Roll out on generously floured surface to circle 10 inches in
  diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush
  off excess flour.  Repeat with other dough.
  
  Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until
  fragrant.  Add on cake; immediately reduce heat to medium. Fry cake,
  shaking pan occasionally, until underside is golden brown, about 3 minutes.
  Turn cake over; fry until second side is golden brown, about 4 minutes.
  Transfer to paper toweling to drain.  Wipe skillet clean; add remaining oil
  and fry second pancake.  Cakes can be served either warm or at room
  temperature.
  
  * 1 Tbsp. minced fresh coriander leaves can be added to the scallion.
  
  From: Cuisine Aug/82 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallion Cakes #2
 Categories: Chinese, Pancakes, Vegetarian
   Servings: 10
 
           Karen Mintzias
      1 lb All-purpose flour
    1/4 ts Baking powder
    1/2 ts Sugar
      2 ts Coarse-grain sea salt
           -OR- kosher salt
      5    Scallions; coarsely chopped
      5 tb Vegetable oil (or more)
 
  Place the flour in a mixing bowl.  Sprinkle evenly with the baking powder
  and sugar.  Mix with a wooden spoon.  Add the water gradually, stirring and
  mixing with the wooden spoon.  Knead the dough for 3-4 minutes.  Cover it
  with a damp cloth and leave for half an hour, then knead again for 2-3
  minutes.  Divide the dough into ten portions and form into narrow strips
  8-10 inches long.  Flatten the strips with a rolling pin and ten bands of
  pancake thickness.  Sprinkle each band with salt and then with chopped
  scallions.  Roll the bands lengthwise into long double-thickness
  spaghetti-shaped strips.  Hold one end of the strip and turn the other end
  around in circles until the concentric rings form themselves around the
  center into a spiral pancake.  Flatten the pancake with the palm of the
  hand.  Repeat until the dough has been made into ten spiral pancakes.
  
  Heat the oil on the bottom of a large flat-bottomed frying pan.  When hot,
  lift the handle of the frying pan so that the surface of the pan is evenly
  greased.  Place the spiral pancakes on the surface of the pan.  Fry over
  low heat for 2-1/2 to 3 minutes and turn the pancakes over.  Repeat and fry
  gently until the pancakes are evenly browned on both sides.
  
  Source: New Chinese Vegetarian Cooking, by Kenneth Lo
  
  Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallion Oil - Hanh la Phi
 Categories: Vietnamese, Condiment
   Servings:  6
 
    1/4 c  Peanut oil
      2    Scallions, finely sliced
 
  Many Vietnamese dishes require this delicate scallion- flavored oil.
  Brushed over noodles, barbecued meats, vegetables or breads, it complements
  each item.
  
  Heat the oil in a small saucepan until hot but not smoking, about 300
  degrees F. Remove the pan from the heat and add the sliced scallions. Let
  the mixture steep at room temperature until completely cooled.
  
  This oil mixture will keep stored in a tightly covered jar at room
  temperature for 1 week.
  
  Yield: 1/4 cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallion Pancakes #1
 Categories: Chinese, Pancakes
   Servings:  4
 
      2 c  Flour, + about 1/4 cup for
           -kneading
      1 ts Sugar
    2/3 c  Boiling water
    1/4    To 1/3 cup cold water
      2 ts Sesame oil
      1 ts Kosher salt
    1/2 c  Finely minced scallions
    1/2 c  Peanut oil
 
  A dough is made, a cylinder is formed, the cylinder is shaped into a coil,
  which is then flattened and fried.  The result is the most sensational
  fried bread you may ever taste. It's a favorite street snack in china.
  
  In a large bowl, combine the 2 cups flour and the sugar.  Stir in the
  boiling water, and mix with chopsticks just until water is absorbed.
  Gradually stir in enough cold water so that a dough forms and pulls away
  from the sides of the bowl and is no longer sticky. Turn the dough out onto
  a lightly floured surface and knead for 3-5 minutes, or until smooth and
  elastic.  Cover loosely with a dampened cloth and let rest for 1 hour.
  Redust surface with flour and knead dough again for several minutes, or
  until smooth.  Divide dough into 4 equal pieces, and cover with dampened
  cloth.  Using a floured rolling pin, roll one piece of dough into a 6-7
  inch round.  Lightly brush with sesame oil. Evenly scatter some salt and
  scallions on the round, then roll up into a tight cylinder. Coil cylinder
  around itself into a spiral, and pinch the end under into the dough. Repeat
  with the remaining dough pieces.  Cover coils with a dampened cloth and let
  rest 15-20 minutes.  Using a floured rolling pin, roll the coiled dough on
  a floured surface into 6-7 inch rounds.  heat the peanut oil in a wok or
  heavy skillet over medium high heat to 375F.  Carefully add a pancake and
  fry 1-2 minutes per side, or until golden.  As each pancake fries, press
  the center lightly with a metal spatula to insure that it is cooked. Remove
  to a plate lined with paper towels to drain.  Repeat with remaining
  pancakes.  Cut each pancake into 6-8 wedges.  Serve immediately.  Serves
  4-6 as part of a multi-course meal.
  
  Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallion Pancakes #2
 Categories: Chinese, Pancakes
   Servings:  6
 
      2 c  All-purpose flour
      1 ts Salt
      1 c  Boiling water
           Peanut Oil
    1/2 c  Chopped whole scallions
 
  Place flour and salt in a large mixing bowl.  Gradually pour in boiling
  water, stirring with a wooden spoon to mix.  When cool enough to handle,
  knead with your hands about 10 minutes until the dough is elastic. Place
  dough in a bowl and cover with a damp dish towel for 30 minutes.
  
  Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15
  inches.  Brush the top lightly with peanut oil.  Sprinkle scallions over
  the entire surface of the dough.  Starting from one end, roll up the dough
  as you would a carpet.  Cut the roll into 6 thick slices.  Flatten each
  slice slightly with your hand.  Roll out each piece, turning it to keep it
  circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep
  the finished pancakes covered with a damp towel while you are working.
  
  Heat skillet over high heat and pour in oil t 1/4 inch deep.  When oil is
  hot, turn heat to medium low.  Cook pancakes one at a time, about 30
  seconds on each side, until they are golden in color.  Cut into wedges and
  serve warm.
  
  Pancakes may be reheated in the oven before serving.
  
  From: The Chinese Menu Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallop Corn Soup
 Categories: Chinese, Soups
   Servings:  8
 
      4 c  Fish stock
      1 lb Sea scallops
      2 c  Fresh corn cut from the cob
      2 tb Rice wine
      1 tb Finely chopped fresh ginger
      3 tb Chopped scallions
      1 tb Sugar
           Salt and pepper to taste
    1/2 c  Heavy cream
      1 tb Butter
      3 ts Finely chopped fresh chives
           - for garnish
 
  IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the
  scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger,
  scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly,
  then puree the mixture in a blender. Return the soup to the pot and bring
  to a simmer. Adjust the seasoning and add the cream and butter, stirring to
  mix well. Ladle into individual soup bowls or into a tureen and garnish
  with the chives.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallop Salad
 Categories: Chinese, Salads, Seafood
   Servings:  6
 
MMMMM-----------------------------SCALLOPS----------------------------------
      1 lb To 2 lb scallops
      2 tb Olive oil
      1    Garlic clove

MMMMM-----------------------------DRESSING----------------------------------
           Juice of 1 lemon
    1/2 c  Oil
      1    Clove garlic, crushed
      1 ts Ginger, fresh, grated
      1 tb Sesame oil
 
  SALAD lettuce red pepper, julienned fresh whole cilantro mushrooms (snow?)
  the ones with long stems and tiny heads
  
  Mix dressing ingredients and let sit while preparing the rest of the dish.
  Arrange on each plate a bed of lettuce, mushrooms on either end with heads
  pointing out, sprinkle red peppers from center out (like spokes of a wheel)
  and arrange whole cilantro amongst the peppers. Saute the scallops in the
  olive oil and garlic until just done. Drain and then pile in the middle of
  each plate. Pour dressing over top and serve immediately.
  
  Origin: Cooking with Yan, TV show Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scalloped Oysters (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
      2    Dozen Oysters
  1 1/2 c  Fresh breadcrumbs
    1/4 ts Salt
    1/2 c  Melted butter
    1/2 c  Rich milk
 
  Method: 1. Mix together some of the crumbs, the salt and butter and add a
  little pepper.
  
  2. Sprinkle one third of the crumbs in a buttered baking dish and add half
  the oysters.
  
  3. Then add another third of the crumbs and the rest of the oysters.
  
  4. Add the milk to the oyster liquid and pour over the oysters. Cover with
  the remainder of the crumbs and bake at 400 degrees until the oysters are
  done (about 20-30 minutes). Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallops and Cashews in Tangerine Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
           Karen Mintzias

MMMMM-----------------------------SCALLOPS----------------------------------
      2 c  Raw cashews
      2 c  Cooking oil (WHAT!? [km])
      4    Green onions; finely minced
      1 lb Bay scallops

MMMMM------------------------------SAUCE-----------------------------------
    1/4 c  Dry sherry
      3 tb Tomato sauce
      1 tb Oyster sauce
      1 tb Oriental sesame oil
      1 ts Red wine vinegar
      2 ts Chinese chili sauce
      2 ts Grated tangerine peel
           -(OR finely minced instead)

MMMMM----------------------------TO FINISH---------------------------------
      1 tb Cornstarch
 
  ADVANCE PREPARATION:  Place the nuts and oil in a small saucepan over
  medium-high heat.  Stir the nuts occasionally and when they turn very light
  golden, drain immediately and pat dry on paper towels.  Pour off and
  reserve 2 tablespoons of the cooking oil for stir-frying.
  
  Set aside in separate containers the green onions, garlic, and scallops. In
  a small bowl, combine the sauce ingredients and mix well.
  
  LAST-MINUTE COOKING:  Combine the cornstarch with an equal amount of cold
  water.  Set aside.
  
  Place a wok over highest heat.  When the wok is very hot, add the reserved
  oil to the center.  Roll the oil around the sides of wok and add the
  garlic.  When it just begins to turn white, in about 15 seconds, add the
  scallops.  Stir-fry until the scallops just lose their raw outside color,
  about 1 minute.
  
  Stir in the green onions and pour in the sauce.  When the sauce comes to a
  low boil, stir in a little of the cornstarch mixture so that sauce glazes
  the scallops.  Stir in the cashews, then taste and adjust the seasonings.
  Spoon onto a heated platter or individual plates.  Serve at once.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
  
  Typed for you by Karen Mintzias.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallops in Sesame Marinade
 Categories: Chinese, Seafood
   Servings:  6
 
      2 lb Fresh sea scallops rinse and
           -pat dry
    1/4 c  Vegetable oil
      1 ts Oriental sesame oil
      2 tb Hoisin sauce
      2 tb Soy sauce
      2 tb Dry sherry
    1/4 c  Distilled white vinegar
      1    Minced clove garlic
      1    Minced green onion
      1 tb Minced fresh ginger
 
  In plastic bag mix all ingredients, except scallops. Add scallops.
  Refrigerate overnight. Thread scallops on metal skewers, reserving
  marinade. Spread medium hot coals in circle with opening in the middle.
  Position skewers over open center. Cover; grill 6-8 minutes or until
  scallops are opaque. Turn and brush with marinade while cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallops in Szechwan Spicy Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
      4 c  Peanut oil for deep-frying
           -up to 5 c
    3/4 lb Large scallops, cut in half
           Sauce
      2    Dried red chile peppers,
           -soaked hour, then chopped
      2 tb Light soy sauce
      1 pn Sugar
    1/2 tb Rice wine vinegar
      1 tb Dry sherry
           Final:
      2 tb Fresh peanut oil
    1/2 ts Finely grated fresh ginger
      2    Cloves garlic, chopped
      6    Green onions, cut chinese
           -style
 
  Heat deep frying oil to 360 degrees and deep-fry the scallops for just a
  few minutes.  Drain and set aside.  Mix the ingredients for the sauce and
  set aside.  Heat a wok and add the oil, ginger, and garlic and chow for a
  moment.  Add the green onions and the scallops.  Toss for a few seconds and
  add the sauce mixture.  Stir fry until all is hot and serve immediately.
  From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
  1989.  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallops in Wine (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
      2    Dozen Scallops
           Small    Bottle dry white
           -wine
      1    Bay leaf
    1/2 lb Mushroom
      2    Eggs
      4 sl To 6 sl Bread
           Parsley
      4    To 6 Quarters Lemon
 
  1. Wash and drain the scallops, slice up the mushrooms, seperate the white
  from the yolks and lightly beat the yolks.
  
  2. Put the scallops in a bowl, cover with wine and allow them to soak for
  15 minutes with the bay leaf added.
  
  3. Season to taste and cook in wine at a low heat for 15 minutes.
  
  4. Remove the scallops from the wine and drain them and place in a warming
  dish. Retain the marinade.
  
  5. Fry the mushrooms in butter at a low heat, stirring constantly.
  
  6. Bring the marinade to the boil and add 1/2 teaspoonful of butter.
  Thicken with the egg yolks.
  
  7. Combine with mushrooms and scallops and douse in the wine sauce.
  
  8. Serve on a bed of bread fried in butter and garnish with parsley and
  lemon. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrambled Eggs with Cumin and Fragrant Herbs
 Categories: Indian, Eggs
   Servings:  6
 
      6 lg Eggs
      1 ts Kosher salt
      2 tb Light vegetable oil
      2 md Onions, peeled, cut into 3/4
           -inch pieces
    1/2 ts Ground roasted cumin seeds
      1 tb Finely chopped fresh
           -Coriander leaves *
      1    To 2 green chilies, seeded
           -and sliced (optional)
 
  1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do
  not overbeat, as eggs should not be foamy or frothy.
  
  2. Beat the shortening or oil in a frying pan (9-10 inches in diameter),
  and add onions. Over medium-low heat, saute onions until they are
  translucent but still firm and crisp (about 3-4 minutes).
  
  3. Reduce heat to low, and add the beaten eggs.  Let the eggs settle in the
  pan for 5 seconds.  Then, using a fork, begin pushing the egg toward the
  center of the pan so that it cooks like a thick cake.  When most of the egg
  has coagulated, turn it gently and cook the other side.  (Don't worry if it
  breaks, as the finished dish will, in fact, look like little cakes of
  scrambled egg studded with onions.)  Continue stirring and turning until
  the eggs are fully cooked (about 3 minutes).  Do not let them brown. Turn
  off heat, and transfer to a warm serving platter. Serve sprinkled with
  roasted cumin, chopped coriander leaves and green chilies.
  
  * To roast the cumin, add to a dry, preheated, heavy frying pan, and cook
  until the seeds turn a dark brown.  Grind fine, and you're ready to go.
  
  Source: Classic Indian Cooking, by Julie Sahni
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood and Vegetable Omelet (Cheon)
 Categories: Korean, Seafood
   Servings:  4
 
           Karen Mintzias
      8 lg Shrimp
      8 lg Oysters
      5 oz White meat fish fillets
           - (such as cod swordfish)
      6 oz Firm tofu
      4 oz Pumpkin
           Salt and pepper
    1/2 c  Flour, for dusting

MMMMM------------------------------BATTER-----------------------------------
      2    Eggs
      1    Egg yolk
      1 ts Salt
      1 ts Crushed garlic
           MSG (optional, of course)
           Pepper

MMMMM----------------------------FOR FRYING---------------------------------
           Salad oil
 
  Shell shrimp.  Cut open along the back, and devein.  Wash oysters in salted
  water and pat dry.  Cut fish fillets into 1/4 inch slices.
  
  Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30
  minutes.  Cut into 1/2 inch thickness.  Cut pumpkin into thin slices.
  
  In a bowl, mix batter ingredients.  Lightly dust seafood and vegetables
  with flour.  Shake off excess flour.  Heat oil in a skillet.  Dip
  ingredients into batter and place in skillet.  Cook both sides.
  
  When cooking, press out water using fork.  Arrange on serving plate and
  serve with vinegared soy sauce.
  
  Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko
  Moriyama
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: See You Gai (Red Cooked Chicken)
 Categories: Chinese, Chicken
   Servings:  6
 
  3 1/2 lb Roasting chicken
  1 1/2 c  Cold water
  1 1/2 c  Dark soy sauce
    1/4 c  Chinese wine or dry sherry
      2    Inch piece fresh ginger,
           -peeled and sliced
      1    Clove garlic
     10    Sections star anise
  1 1/2 tb Sugar
      2 ts Sesame oil
 
  Here is the second chicken recipe from a really comprehensive and beautiful
  cookbook, THE COMPLETE ASIAN COOKBOOK by Charmaine Solomon.
  
  "Red cooking" is the term applied to cooking in dark soy sauce.  The liquid
  that remains after cooking is called a "master sauce", and can be frozen or
  refrigerated for future use.  It should be used to cook meat or poultry at
  least once a week to keep it "alive." Cook chicken drumsticks this way for
  taking on picnics or serving at buffet parties.  Fragrant with ginger and
  anise, red-cooked chicken will surely become one of your favorites.
  
  Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with rice
  
  Wash chicken well.  Choose a saucepan into which chicken will just fit so
  that the soy liquid covers as much of the bird as possible.  Put chicken
  into saucepan, breast down, then add all the ingredients except sesame oil.
  Bring slowly to the boil, then reduce heat, cover and simmer very gently
  for 15 minutes.  Using tongs, turn chicken over, replace lid and simmer 20
  minutes, basting breast with liquid every 5 minutes.
  
  Remove from heat and leave covered in the saucepan until cool.  Lift
  chicken out of sauce, put on a serving platter and brush with sesame oil.
  This gives the chicken a glistening appearance as well as some extra
  flavor.
  
  Traditionally the chicken is put on a chopping board and cut in two
  lengthways with a sharp cleaver.  Each half is chopped into 1 1/2 inch
  strips and reassembled in the original shape.  If this proves too much of
  an undertaking, simply carve the chicken into joints.  Serve at room
  temperature with some of the cooking liquid as a dipping sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Semur Banka (Beef in Soy Sauce)
 Categories: Indonesian, Beef
   Servings:  6
 
      2 tb Tamarind Pulp
    1/2 c  Boiling Water
    1/4 c  Oil
      2 md Onions, Thinly Sliced
      3    Garlic Cloves, Crushed
           Ginger, 1-1/2", minced
    1/4 ts Nutmeg, Grated
      2 lb Chuck Steak
      1 ts Salt
      2 ts Sugar, Brown
      1 tb Molasses
      2 tb Soy Sauce, Dark
    2/3 c  Water
    1/4 ts Pepper, Black
 
  Put the tamarind into a bowl and pour boiling water over it. Set aside
  until it is cooled.  Pour the contents of the bowl through a strainer into
  a bowl, pressing as much of the pulp through as possible. Set the liquid
  aside. Cut steak into 1" pieces. Mix brown sugar, molasses, and dark soy
  sauce and set aside. Heat the oil in a wok. When it is hot, add the onions
  and fry, stirring occasionally, until they are soft. Add the garlic,
  ginger, spices and pepper and fry for three minutes, stirring frequently.
  Add the meat and increase the heat to moderately high. Cook the meat,
  turning from time to time, until it is deeply and evenly browned. Stir in
  the remaining ingredients, including the reserved tamarind liquid, and
  bring to a boil.  Reduce the heat to low, cover the pan and simmer for 2 to
  2-1/2 hours, or until the meat is cooked through and tender and the sauce
  is thick and rather rich in texture. Remove from heat, transfer the mixture
  to a large, warmed serving platter and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Serundeng (Baked Coconut Topping)
 Categories: Indonesian, Condiment
   Servings:  8
 
      2    Coconut, Grated
  1 1/2 lg Onions
      1    Thai Pepper
      4    Garlic Cloves
    1/2 ts Galangal, Grated
      1 tb Coriander Powder
    1/2 tb Cumin
    1/2 ts Shrimp Paste
      2 tb Sugar, Brown, Dark
      3 tb Tamarind Water
      2    Lime Leaves
      2    Bay Leaf
      2 ts Salt
 
  Grind onion, garlic, and pepper together in a food processor. Add galangal,
  coriander, cumin, and shrimp paste.  Fry together in a little oil until
  light brown. (This step can take up to 20 minutes, depending on the stove
  and pan.) Combine with all remaining ingredients.  Mix well and spread on a
  cookie sheet.  Toast in a slow (250F) oven until crisp, stirring
  frequently (every 10 minutes).  This takes about two hours. Store in an
  airtight jar (can be kept frozen).  Serve with a handful of salted peanuts
  (optional) mixed with the coconut.  Sprinkle on just about anything.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Cheese Crackers
 Categories: Chinese, Appetizers
   Servings:  8
 
      1 c  All-Purpose Flour
    1/2 ts Salt
    1/8 ts Cayenne Pepper
      6 tb Cold Butter Or Margarine
      4 oz Finely Grated Cheddar Cheese
    1/4 c  Toasted Sesame Seeds
    1/2 ts Soy Sauce
  4 1/2    To 7-1/2 ts Ice Cold Water
 
  Combine flour, salt and pepper in medium bowl; cut in butter until mixture
  resembles coarse crumbs.  Stir in cheese and sesame seed.  Combine soy
  sauce and 3 teaspoons water; stir into dry ingredients.  Add more water, a
  little at a time, mixing lightly until dough begins to stick together. Turn
  out dough and press together on lightly floured board or pastry cloth; roll
  out to 1/8 inch thickness.  Cut dough into 2 X 1 inch rectangles with
  pastry wheel or knife.  Place on lightly greased baking sheets and bake at
  400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers
  to rack to cool.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken Teriyaki
 Categories: Japanese, Chicken
   Servings:  2
 
      2 tb Teriyaki Sauce
      1 tb Water
      2 x  Cloves Garlic, minced
    1/4 ts Ground ginger
      6 oz Chicken Breast halves *
    1/4 ts Sesame Seeds, toaster
 
  * boned, skinless chicken breast halves, cut into 3/4" wide strips
  
  For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic,
  and ginger. Stir in chicken. Let stand 20 minutes at room temperature,
  stirring occasionally. Drain.
  
  Thread chicken, accordion-style, on two 10-12" skewers or four 6" skewers.
  Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3
  minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender
  and no longer pink. Sprinkle with toasted sesame seeds. Microwave
  Directions: Prepare as above, except thread marinated chicken on four 6"
  bamboo skewers and place in 8x8x2" baking dish. Micro cook, covered with
  waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is
  no longer pink. Give dish a half-turn every 2 minutes.
  
  Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg
  cholesterol, 639 mg sodium, 268 mg potassium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken #1
 Categories: Chinese, Chicken
   Servings:  2
 
      2 x  Chicken Cutlets
      2 tb Sesame Oil
      2 ts Sugar
      2 ts Tabasco Sauce (To Taste)
           Flour
 
  Marinate chicken cutlets in sesame oil, sugar, and tabasco sauce. Dredge in
  flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and
  brown slightly on both sides. Delicious served with Sesame Noodles!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken #2
 Categories: Chinese, Chicken
   Servings:  2
 
    3/4 lb Chicken Breasts,
           Skinless and
           Boneless
      3 tb Flour
      2 tb Sesame Seeds
      1 tb Soy Sauce
    1/2 ts Peanut Oil
      1 tb Maple Syrup
           Red Lettuce Leaves
      1 tb Dry Sherry
      1 lg Tomato, ripe
      1 ts Fresh Ginger, chopped
           Pepper to taste
    1/2 ts Chinese Five spice
           - powder
 
  Preheat oven to 350 degrees.  Cut chicken into pieces about 1 by 2 inches.
  
  Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together.
  Add chicken and marinate 20 minutes, turning once.
  
  Meanwhile, place sesame seeds on a baking tray and toast in oven for 10
  minutes or until slightly brown.
  
  Drain chicken, reserving marinade.
  
  Dredge chicken in flour seasoned with a little salt and pepper.  Shake off
  any excess.
  
  Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute per
  side.  Spoon marinade over chicken. j Reduce heat and saute another minute,
  or until chicken is cooked through.
  
  Remove from heat and roll chicken in sesame seeds.
  
  Wash and dry lettuce leaves.  Line a serving plate with leaves, and spoon
  chicken on top.  Cut tomato into wedges and use to garnish plate.
  
  Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108
  mg cholesterol; 389 mg sodium.
  
  Source: San Diego Union-Tribune (March 3-4, 1993)
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken #3
 Categories: Chinese, Chicken
   Servings:  4
 
      1    Chicken, cut up
    1/2 c  Flour
  1 1/2 ts Garlic salt, divided
    1/2 ts Onion salt
    1/2 ts Lemon and pepper seasoning
    1/2 ts Paprika
      4 tb Butter, melted
      1 tb Cooking oil
    1/4 ts Pepper
      1 c  Sesame seeds, toasted
           - lightly
 
  In shallow dish, mix together flour, 1/2 tsp. garlic salt, onion salt,
  lemon-pepper seasoning and paprika. In another shallow dish, mix together
  butter, oil and remaining garlic salt and pepper. In a third dish, place
  sesame seeds. Roll each piece of chicken first in flour mixture, then in
  butter mixture, then in sesame seeds. Place chicken on a greased shallow
  baking pan. Bake @ 350 degrees, turning once, for about 1 hour or until
  fork can be inserted in chicken with ease.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Chicken Salad
 Categories: Chinese, Salads, Chicken
   Servings:  4
 
           Stephen Ceideburg
      1 tb Sesame seeds
      3    Whole chicken breasts
      6 c  Water
      2 tb Soy sauce
    1/2 ts Salt
    1/2 ts Fivespice powder
      3    Stalks celery
      1 tb Sesame oil
      1 tb Vegetable oil
    1/4 ts Ground ginger
    1/8 ts Pepper
 
  This is a bit more substantial than what one usually thinks of when dealing
  with Chinese Chicken Salad. The chicken breasts are cooked in the Chinese
  manner by boiling and then steeping off the heat. This gives chicken that
  is cooked but extremely juicy and tender.
  
  1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet
  with sides. Bake in preheated 350 degrees F (180 C) oven until golden, 5 to
  8 minutes.
  
  2. Combine chicken, water, 1 tablespoon (15 mL) of the soy sauce, the salt
  and fivespice powder in 3 or 4-quart (3 or 4 L) sauce- pan. Cover and cook
  over high heat until water boils. Reduce heat and simmer 15 to 20 minutes.
  Remove from heat. Let chicken stand in water 1 hour.
  
  3. Remove chicken from water (reserve water) and drain. Remove and discard
  chicken bones. Cut meat into 1/2-inch (1.5 cm) wide slices.
  
  4. Cut celery into diagonal slices. Heat reserved water over high heat
  until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes.
  Drain celery well.
  
  5. Combine remaining 1 tablespoon (15 mL) soy sauce with oils, ginger and
  pepper in large bowl. Add chicken and celery. Toss until completely
  combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.
  
  From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide,
  Publications International LTD, 1980. ISBN 0-517-322455.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Jellyfish
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 lb Prepared shredded jellyfish
      2 ts Light soy sauce
      3 tb Sesame oil
      2 ts White rice vinegar
      2 ts Sugar
      3 tb White sesame seeds, toasted
 
  RINSE THE JELLYFISH WELL in cold running water and drain. Put it in a
  stainless steel bowl and cover with boiling water. Let the jellyfish sit in
  the water for about 15 minutes or until it is tender. Drain and continue to
  soak at least 6 times in several changes of cold water. Drain thoroughly
  and blot dry with paper towels and set aside. Mix soy sauce, sesame oil,
  vinegar and sugar in a small bowl. Toss the jellyfish well in this sauce
  and let it sit for at least 30 minutes. Just before serving, garnish with
  the sesame seeds. Serves 4 as part of a Chinese meal or 2 as a single dish.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  8
 
      6 lb Whole chicken breasts,
           -skinned, boned, and
           Halved horizontally (6 large
           -breasts)

MMMMM-----------------------------MARINADE----------------------------------
      1 lg Garlic clove
      1    Piece fresh ginger, 1/2-inch
           -long, peeled and halved
    1/4 c  Dry sherry
      2 tb Fresh lemon juice
      2 ts Corn starch
      1 ts Oriental sesame oil
      1 ts Vegetable oil

MMMMM------------------------------SAUCE-----------------------------------
    1/3 c  Fresh lemon juice
    1/4 c  Dry sherry
    1/4 c  Honey
    1/4 c  Chicken stock
      2 tb Light soy sauce
      2 tb Dark soy sauce
  1 1/2 ts Salt
           Freshly-ground black pepper

MMMMM-----------------------------STIR-FRY----------------------------------
      2 tb Peanut oil
      2 tb Oriental sesame oil
      7    Dried black Chinese
           -mushrooms (optional)
    1/4 c  Sesame seeds, toasted
      2 sm Lemons, scored, ends cut
           -flat, and
           Sliced thin
 
  Partially freeze chicken and slice thinly against the grain. Transfer to a
  deep, medium bowl.  Soak dried mushrooms in hot water for 30 minutes; drain
  well and shred.
  
  For the Marinade; mince garlic and ginger in food processor.  Add remaining
  ingredients and process for 2 seconds.  Pour over chicken, turning to coat.
  Cover and marinate for 30 minutes at room temperature or up to 4 hours in
  refrigerator, stirring occasionally.
  
  For the Sauce; mix together all of the ingredients in a food processor
  until well-blended.  Set aside.  (NOTE:  Marinade can be prepared up to 2
  days ahead and refrigerated.)
  
  For the Stir-Fry; Heat wok or large skillet over high heat.  Add 1
  tablespoon each peanut and sesame oil.  Add chicken and stir-fry quickly
  until pieces are opaque; DO NOT OVERCOOK.  Remove pieces to a bowl or large
  plate as they cook.  Repeat with remaining oil and chicken.  (NOTE: Recipe
  can be prepared ahead to this point.) Return all of chicken to wok, add
  mushrooms, sesame seeds, and sauce; stir-fry until heated through. Mix in
  half of the lemon slices.  Taste and adjust seasoning with salt and pepper.
  Arrange on warmed serving platter.  Garnish with remaining lemon slices and
  serve with fluffy white rice.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Noodles #1
 Categories: Chinese, Pasta
   Servings:  2
 
      4 tb Peanut Butter
      3 ts Water (See Directions)
      2 ts Sesame Oil
      1 ds Soy Sauce
    1/2 ts Sugar
      1 ds Tabasco, To Taste
      3 c  Cooked Spaghetti Noodles
 
  Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti
  you make depending upon how hungry you are!)  Mix peanut butter with a few
  teaspoons of warm water until creamy and light in color.  Add sesame oil,
  dash soy sauce, dash Tabasco to taste.  Pour over spaghetti.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Noodles #2
 Categories: Chinese, Pasta
   Servings:  4
 
      2    Cloves garlic, minced or
           -pressed
      2 tb Chinese sesame paste
      1 tb Dark sesame oil
      3 tb Tamari soy sauce
      2 tb Rice wine
  1 1/2 tb Rice vinegar
      1 tb Honey
    1/2 ts Chili paste
      1 pn Of five-spice powder
      1    Scallion, chopped
      2 tb Chopped fresh cilantro (opt)
      8 oz Dried wheat noodles,
           -linguine, or soba noodles
           Fresh mung bean sprouts
           Unsalted roasted peanuts
      1    Scallion, finely sliced on
           -the diagonal
 
  From "Sundays at Moosewood Restaurant." Serves 4 to 6 as an appetizer or
  side dish.
  
  Sauce In a blender or food processor, puree all the sauce ingredients until
  free of lumps. Cook the noodles until tender and drain immediately; toss
  with the sauce. Serve at room temperature, topped with mung bean sprouts,
  peanuts and scallions.
  
  Note:  If you're not serving this soon after preparation, the noodles might
  clump together.  Should this happen, stir in a little warm water and soy
  sauce just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Noodles #3
 Categories: Chinese, Pasta
   Servings:  8
 
    1/2 lb Chinese noodles; or
    1/2 lb Linguine
      2 ts Sesame oil
    1/2 c  Sesame paste
    1/2 c  Chicken broth
      2 tb Sugar
    1/2 ts Salt
    1/2 ts Freshly ground pepper
      1 ts Freshly grated ginger
    1/2 ts Freshly minced garlic
      2 ts Rich wine vinegar
    1/2 c  Fresh bean sprouts
    1/4 c  Finely minced cucumber
      1 tb Chopped chives
 
  Cook noodles until al dente. Rinse in cold water, drain well, and toss with
  sesame oil. In another bowl, mix sesame paste, chicken broth, sugar, salt,
  pepper, ginger, garlic, and vinegar using a wire whisk. Add noodles (once
  cool) and bean sprouts to above mixture and blend well. Taste. Adjust
  seasoning if desired. Place noodles in glass bowl, cover with plastic wrap,
  and refrigerate for two hours. Remove from refrigerator, divide onto small
  plates, top with cucumber and chives. Makes four small servings. Enjoy! Let
  me know how you enjoyed it. FROM: ED BAMBERGER (VGDK58A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Pork Tidbits with Sweet & Sour Sauce
 Categories: Chinese, Appetizers, Pork
   Servings: 36
 
  1 1/2 lb Boneless Pork Loin
    1/2 c  Cornstarch
    1/4 c  Teriyaki Sauce
      3 tb Lightly Toasted Sesame Seeds
      3 c  Vegetable Oil

MMMMM------------------------SWEET & SOUR SAUCE-----------------------------
    1/4 c  Sugar
    1/4 c  Vinegar
    1/4 c  Catsup
    1/4 c  Water
      1 tb Teriyaki Sauce
  1 1/2 ts Cornstarch
 
  Trim excess fat from pork; cut into 1 inch cubes and set aside. Thoroughly
  combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture
  will be very stiff).  Stir in pork cubes; let stand 30 minutes. Meanwhile,
  prepare Sweet & Sour Sauce; (see below) keep warm. Heat oil in medium
  saucepan over medium-high heat to 300F.  Add 1/3 of the pork cubes and
  cook, stirring constantly, until golden brown, about 2 minutes. Remove and
  drain on paper towels.  Repeat with remaining pork. Serve immediately with
  warm Sweet & Sour Sauce. SWEET & SOUR SAUCE: Combine sugar, vinegar,
  catsup, water, teriyaki sauce and cornstarch in small saucepan. Cook over
  high heat, stirring constantly, until thickened. Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Sauce
 Categories: Japanese, Sauces, Condiment
   Servings:  6
 
           Stephen Ceideburg
      3 oz Toasted white sesame seeds
    1/4 c  Japanese soy sauce
    1/4 c  Sesame or vegetable oil
      1 tb Vinegar
      2 tb Water
      1    Garlic clove, crushed
  1 1/2 ts Togarashi (see note)
      1 tb Chopped white onion
 
  If you decide to make only one sauce, this is generally the most popular
  says Julie Kataoka. From the "Japanese Country Cookbook, by Russ Rudsinski.
  
  Grind sesame seeds using a mortar and pestle or a small blender. Combine
  with soy sauce, oil, vinegar and water. Place garlic, togarashi and onion
  on a separate plate for diners to add as they wish. Place sauce in small
  individual dishes for each diner.
  
  Note: Togarashi is a Japanese seasoning made of crushed red pepper and
  other condiments, blended into a powder. Red or black pepper may be
  substituted.
  
  PER SERVING: 170 calories, 4 g protein, 3 g carbohydrate, 17 g fat (2 g
  saturated), 0 mg cholesterol, 692 mg sodium, 7 g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Sea Scallops
 Categories: Chinese, Seafood
   Servings:  6
 
      1    1/2 lb large sea scallops
      1 tb Salad oil
      1 tb Soy sauce
      2 tb Dry sherry/white wine
      2    Egg whites/substitute
    1/2 ts Ground ginger/five-spice
           -powder
      4 tb Bread crumbs
      4 tb Sesame seeds
 
  Gently stir scallops with oil, soy sauce, wine, egg whites and ginger.
  MArinate for 1 hour. Combine bread crumbs and sesame seeds, roll sea
  scallops in this mixture or put crumbs and seeds in large plastic bag and
  add scallops a few at a time; close bag tightly and shake to coat scallops.
  Arrange coated scallops in single layer on shallow non-stick baking pan,
  sprayed with cooking spray. Bake uncovered in preheated, very hot 475
  degree oven for about 6-8 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Seeds (Korean Kae)
 Categories: Korean, Condiment
   Servings:  1
 
 
  A small supply of sesame seeds should be kept on hand if any korean cooking
  is planned. These seeds should always be crushed and roasted.
  
  1.  Pruchase a jar of white sesame seeds.
  
  2.  In a heavy skillet, over a very low flame brown the seeds until they
  turn dark golden. Shake the pan and stir the seeds from time to time. If
  the sesame seeds have browned carefully, they will pop and jump in the pan.
  Sesame seeds taste best when roasted to a dark golden color.
  
  3.  Allow the seeds to cool to room temperature in the pan. Crush them with
  a mortar and pestle or in a blender. Crushed in either manner, the juice
  from the seeds will escape. Stored in an air-tight jar, the seeds will keep
  for months.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Shrimp Toast
 Categories: Chinese, Seafood, Appetizers
   Servings:  8
 
    1/2 lb Peeled raw shrimp or prawns
      2    Egg whites
      3 c  Oil for deep-frying
      3 sl Day-old bread
    1/4 ts Salt
    1/2 ts Cornstarch
      1 c  White sesame seeds
 
  These tasty dainties are quick and easy to prepare.  They are a popu- lar
  snack and banquet dish that takes several forms, depending on budget and
  occasion.  The lesser tea houses stretch the shrimp by adding 1/3
  soft-flesh fish.
  
  Preparation:  Peel and devein raw shrimp.  Chop, then mash, shrimp to soft
  pulp.  A cleaver or food processor works well for this.  Mix shrimp meat
  with salt and cornstarch.  Remove crust from bread; slice each into 6
  rectangles.  We used heavy wheat bread, which gives a chewy texture; light
  white bread would be more crisp and absorb less oil. Separate eggs; beat
  whites to stiff peaks.  Fold egg whites completely into shrimp mixture.
  
  Deep-frying:  Because shrimp mixture is a little runny, wait until you are
  ready to deep-fry before spreading mixture on bread.  Put about 1 teaspoon
  of mixture on each piece of bread.  Set them on plate; sprin- kle with raw
  white sesame seeds.
  
  Heat oil slowly to medium hot.  Test with crust of bread; it should brown
  in 10 seconds.  Deep-fry 6 pieces at a time, shrimp side down, until they
  brown; then roll them over to brown the bread.  Pieces are buoyant balls,
  which may be uncooperative, so keep an eye on them. Frying time is about 3
  minutes.  After frying, remove to warm serving platter. Serve.
  
  After deep-frying, they keep for about 30 minutes in warm oven. However,
  they are best right out of deep-fryer.  We suggest you fry a second batch
  midway through the buffet; to fry 18 takes about 7 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Shrimp
 Categories: Chinese, Appetizers, Seafood
   Servings:  6
 
      2 tb Sesame seeds
      1    2-1/2-inch piece fresh
           -ginger root peeled and
           -coarsely chopped
      1 tb Rice wine vinegar
      1 tb Oriental sesame oil
    1/4 c  Cold water
      2 ts Honey
    1/2 ts Salt
    1/8 ts Ground hot red pepper
      2    1/2 lb large shrimp (about
           -35) shelled and deveined (2
           -lb when cleaned)
           SAUCE:
      2 tb Honey
      2 tb Rice wine vinegar
      2 tb Soy sauce
      4 ts Oriental sesame oil
    1/2 ts Dijon style mustard
      3 tb Peanut oil for cooking
           -shrimp
 
  MARINADE: Combine sesame seeds and ginger root in container of electric
  blender or food processor. Cover, whirl until blended. Add vinegar, sesame
  oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer
  the marinade to a large bowl. Add the shrimp and toss to coat. Cover with
  plastic wrap; marinate in refrigerator 45 minutes but no longer than 60
  minutes.
  
  SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small
  bowl. Reserve.
  
  Heat peanut oil in large skillet over medium high heat. Working in batches,
  lift shrimp from marinade with slotted spoon or spatula to skillet. Saute
  until shrimp just begin to curl, 1-3 minutes. Serve with sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sesame Soy Dip
 Categories: Chinese, Condiment
   Servings: 14
 
    1/4 c  Light soy sauce
      2 ts Sesame oil
      2 tb Rice vinegar or white
           -vinegar
 
  Combine all ingredients in a small bowl; mix well.  Makes about 1/4 c.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven Flavor Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      4 tb Soy sauce, divided
      2 tb Sesame oil, divided
      1 tb Cornstarch
      2    Boneless, skinless chicken
           Breast halves, cut into
           Thin strips.
      8 oz Uncooked vermicelli
      1 tb Sugar
      2 tb Distilled white vinegar
      2 tb Vegetable oil, divided
      1 md Carrot, julienned
    1/4 lb Fresh snow peas, trimmed
           And julienned
    1/2 c  Chopped green onions and
           Tops
      1 tb Minced fresh ginger root
    3/4 ts Crushed red pepper
 
  Blend 1 tb each soy sauce and sesame oil with cornstarch; stir in chicken.
  Let stand 10 minutes.  Break vermicelli in half and cook according to
  package directions, omitting salt; drain and keep warm in large mixing
  bowl.  Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set
  aside.  Heat 1 tb vegetable oil in hot wok or large skillet over high heat.
  Add chicken and stir fry 3 minutes, remove. Heat remaining g vegetable oil
  in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3
  ingredients and stir fry 1 minutes longer. Remove from heat; stir in
  chicken and vinegar mixture. Pour over vermicelli and toss together to
  combine.  Serve immediately.
  
  Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shabu Shabu Dinner
 Categories: Japanese, Beef, Seafood
   Servings:  6
 
           Stephen Ceideburg
    1/2 lb Shabu shabu or sukiyaki
           -meat *
     18    Sea scallops, cut in half
     12 lg Prawns, shelled but tail
           -left on
     12 lg Shiitake mushrooms, sliced
    1/2 md Head napa cabbage, shredded
     12    Green onions, cleaned,
           -trimmed, with part of green
           -left on
      1 cn Bamboo shoots
    1/2 lb Leaf spinach
     12 oz Firm tofu, cut into 1 inch
           -cubes
      2 c  Short-grain rice, cooked
           Pickled vegetables
           -(purchased or homemade)
      1    Or more dipping sauces (see
           -recipes)
      4 c  Chicken broth
      1    Piece of kombu (kelp), about
           -3 inches square (optional)
 
  * rib-eye or New York steak, sliced paper thin
  
  Place an electric wok electric skillet in the center of the table. Arrange
  meat, seafood, vegetables and tofu on platters. Place rice in a serving
  bowl and set on the table. Set out bowls of pickles. Set each diner's place
  with a plate, chopsticks (forks for the timid), a rice bowl and a small
  plate for pickles, plus individual bowls of dipping sauces.
  
  Bring broth and kombu to a simmer in the wok or skillet. Remove and discard
  kombu if used. Let diners select and cook their own meat and vegetables in
  the broth, using their chopsticks or forks. At the conclusion of dinner,
  pour remaining broth into bowls and pass around the table.
  
  PER SERVING (not including pickled vegetables or sauces): 515 calories, 41
  g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol,
  205 mg sodium g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shahi Dal
 Categories: Indian, Vegetarian
   Servings:  6
 
      2 c  Pigeon peas, soaked for 20
           - minutes in cold water
  1 1/2 qt Water
      1 ts Turmeric
      1    Cinnamon stick
    1/2 ts Black peppercorns
      3    Bay leaves
      6    Green cardamoms
      6    Cloves
           Salt
    1/4 c  Ghee
      1 md Onion, sliced finely
      1    1 1/2" piece ginger, chopped
      4    Garlic cloves
      2    Fresh green chilies, chopped
      1 lg Tomato, chopped
 
  Wash pigeon peas & boil them in the water with the turmeric, cinnamon,
  peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the
  peas are cooked (may take longer if peas are old).  Heat ghee in a skillet,
  cook onion, garlic, ginger & chilies till the onion is browned. Remove &
  stir into the cooked pigeon peas.  Add tomato, cover & simmer for 8
  minutes, stirring occasionally to prevent sticking.  Serve with rice.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shahi Korma
 Categories: Indian, Beef, Lamb
   Servings:  6
 
      8    Cloves Garlic
      1    Ginger, 1" Cube Of Fresh
      5 tb Blanched Slivered Almonds
      1 c  Water Or Beef Broth
      7 tb Vegetable Oil
      2 lb Boned Lamb Or Beef, 1" Cubes
     10    Whole Cardamom Pods
      6    Whole Cloves
      1    Cinnamon, 1" Stick
      2 md Onions Chopped
      1 ts Ground Coriander
      2 ts Black Cumin Ground
    1/2 ts Cayenne Pepper
  1 1/4 ts Salt
  1 1/4 c  Heavy Cream
    1/4 ts Garam Masala
 
  Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and
  blend until you have a paste. Heat the oil in a wide, heavy, preferably
  non-stick pot or wok over a medium-high heat. When hot, put in just enough
  meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces
  on all sides, then remove them with a slotted spoon and put them in a bowl.
  Brown all the meat this way. Put the cinnamon, cloves, and cardamon into
  the hot oil. Within seconds the cloves will expand. Now put in the onions.
  Stir and fry the onions until they turn a brownish color. Turn the heat
  down to medium. Put in the paste from the blender as well as the coriander,
  cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it
  too has browned somewhat. Now put in the meat cubes as well as any liquid
  that might have accumulated in the meat bowl, the salt, the cream, and rest
  of the water or broth (a bit more for beef). Bring to a boil. Cover, turn
  heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir
  frequently during this cooking period. Skim off any fat that floats to the
  top. Sprinkle in the garam masala and mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shami Kebab
 Categories: Indian, Beef
   Servings:  7
 
      1 lb Lean ground beef
    1/2 c  Dhal or dried split peas
      1 ts Cumin seed
      1    1 in cinnamon stick
      6    Whole cloves
      1    1 in ginger root, peeled
      8    Cloves garlic
      2 ts Chili powder
    1/2 ts Salt (optional)
      3 c  Water
      1    Onion, chopped
    1/3 c  Ciliantro, chopped
      3    Green chillies, chopped
    1/2 c  Liquid egg substitute
 
  Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups
  water in a large skillet, and boil the ground beef, dhal or peas, and next
  7 ingredients approximately 45 minutes, or until all liquid evaporates.
  
  When all of the liquid has evaporated, allow mixture to cool slightly. Add
  liquid egg substitute. Then grind the meat mixture to a fine paste. This
  can be done in a blender or food processor, the liquid egg substitute
  providing the moisture.
  
  After the mixture has been made into paste, add the chopped onion,
  coriander leaves and chillies.
  
  Line a cookie sheet with aluminum foil, or spray with noncaloric spray to
  prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape
  them into patties.
  
  Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully
  from pan with spatula. Use a grill on a hot summer day!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shanghai Beef
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Flank steak,cut into strips
      1 cn 10 1/2 oz. condensed beef
           Broth
      2 tb Oil
      8 oz Can sliced water chestnuts
           Drained
    1/4 c  Water
      1 md Red bell pepper coarsely
           Chopped
      4 tb Soy sauce
      2 tb Cornstarch
      5    Scallions cut diagonally
           Into 1" pieces
    1/4 ts Black pepper
  1 1/2 c  Dry rice
 
  Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red
  bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy
  sauce and cornstarch;stir into beef mixture.Cook and stir until mixture
  thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let
  stand 5 minutes. Fluff with a fork.Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shanghai Drunk Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
  1 1/2 lb Chicken breasts
      2    Thin slices fresh ginger
      2 ts Salt
      2    Whole green onions
    1/2 c  Dry sherry
 
  Split chicken breasts in half.  Rub with salt, cover and chill for 2 hours.
  Pour off any liquid that forms, and place chicken in a heatproof bowl that
  will fit inside a steamer.  Cover with onions and ginger.  Steam over
  boiling water for 30 minutes.
  
  Remove from heat and let chicken and cooking juices cool.  Pull meat off
  bones in large pieces and place in a plastic bag with cooking juices and
  sherry.  Seal bag and refrigerate for at least one day or as long as four.
  
  Turn bag occasionally to distribute marinade.  To serve, remove meat from
  marinade, cut in bite-size pieces, and arrange on a serving dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shanghai Fish Soup
 Categories: Chinese, Soups, Seafood
   Servings:  4
 
      4    Dry Shiitake mushrooms
    1/2    To 3/4 Lb. Catfish fillets
      1 tb Salad oil
      1 tb Julienned peeled fresh
           -ginger
      2 tb Red-in-snow (optional)
      4 c  Low-salt chicken broth
      8 oz Firm tofu, drained and cut
           -into 1/2 inch cubes
      2 tb Soy sauce
      1 tb Dry sherry
      1 ts Sugar
      1 lg Green onion, cut diagonally
           -into 1 inch pieces
    1/2 ts Sesame oil
 
  Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain
  and squeeze gently to remove some of the water. Cut off and discard stems;
  thinly slice caps. Set aside.
  
  Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.
  
  Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and
  swirl to coat cooking surface. Add ginger and stir until fragrant, about 30
  seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque
  on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and
  sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and
  sprinkle with green onions and sesame oil. Makes 4 to 6 servings.
  
  Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated
  Fat,  3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33
  mg Cholesterol, 970 mg Sodium.
  
  Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for
  catfish.
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shanghai Red Cooked Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  3 1/2 lb (approximately) whole frying
           -chicken
    1/2 c  Dark soy sauce
  1 1/2 c  Peanut (or vegetable) oil
           -for braising
      2 tb Peanut oil for stewing
      4    Green onions
    1/2 ts Minced fresh ginger
      4 c  Water
    1/2 c  Medium sherry
    1/2 c  Thin soy sauce
      1    Clove star anise
      1 ts Salt
      3    Lumps rock sugar
      1 tb Sesame oil
           Cornstarch paste
 
  Red-cooking is a form of stewing with a seasoned liquid containing soy
  sauce and spices.
  
  If serving more people, get more chickens. Chickens should not exceed about
  4 lbs. each.
  
  Marinating:  Wash chicken thoroughly under cool water: dry.  Cut off fat
  pockets around cavity opening.  Place chicken in snug bowl.Brush or rub
  dark soy sauce into skin; let stand in bowl for 30 minutes; repeat brushing
  several times.  Remove from bowl.
  
  Braising:  In wok heat oil for braising under medium high flame.When oil is
  hot, but not smoking, quickly lower chicken into oil. Protect yourself
  against splattering oil by holding wok lid over wok; don't actually cover
  it.  Using large spoon, baste chicken with hot oil, & turn once or twice so
  skin browns evenly (about 10-15 minutes). Carefully remove chicken from
  wok, trying not to break skin.
  
  Stewing:  Chop green onions into 2" sections.  Heat peanut oil in heavy pot
  or dutch oven, in which chicken will fit snugly.  When oil is hot, add
  green onions & ginger.  Saute until onions are lightly brown. Add water,
  sherry, thin soy, star anise & salt. Bring mixture to boil.While liquid is
  heating, loosely tie legs of chicken together with a piece of twine. Lower
  chicken into boiling liquid.
  
  Bring liquid to boil again, then reduce heat for very slow simmer. Chicken
  should actually be floating free in liquid.  Cover & simmer for about 1
  hour or until chicken is very tender.  Leave chicken in covered pot until 5
  minutes before serving.  Then remove it carefully to serving platter;
  remove twine.  Remove all but 1 cup of liquid from pot (including onion
  pieces). Bring liquid to boil; thicken slightly with cornstarch paste;
  glaze with sesame oil. Pour sauce over chicken & serve.
  
  From the sunny kitchen of Matt Rosen, White Rock, BC.  Enjoy!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sherry-Broth Sauce for Egg Foo Yung
 Categories: Chinese, Condiment
   Servings:  1
 
  1 1/2 c  Chicken broth
      2 tb Sherry
    1/4 ts Salt
      4 ts Cornstarch
      1 ts Soy sauce
    1/2 ts Ginger
 
  In small saucepan, combine all ingredients.  Over medium heat, cook,
  stirring constantly, until mixture thickens and comes to a boil.  Boil 1
  minute longer. Keep warm for serving.  Makes 1 2/3 Cups.  Remaining sauce
  may be kept in covered container in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shibu Kawa-Ni (Chestnuts Cooked in Green Tea)
 Categories: Japanese, Appetizers
   Servings:  6
 
      6 ea Peeled Chestnuts
      4 ts Sugar
  2 1/2 ts Green Tea Leaves
      1 ts Soya Sauce
 
  Cover the chesnuts with cold water and the tea leaves and bring to boil in
  a small saucepan.  Reduce the heat  and simmer for 20 minutes until the
  chestnuts show no resistance when pierced.  Drain and wash under cold
  running water.  Leave the brown membrane intact.  Put 3/8 pt of water,
  sugar and the chestnuts into a saucepan and bring to boil.  Reduce heat and
  simmer 20 minutes, the stir in Soy Sauce.  Simmer for 5 minutes, remove
  from heat, and cool to room temperature before draining and serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shih Chin Tan P'ai (Assorted Meat in Egg Pie)
 Categories: Chinese, Chicken, Pork, Poultry, Seafood
   Servings:  4
 
    1/3 c  Chicken, diced boned
    1/4 c  Ham, diced
      1    Duck gizzard
    1/4 c  Shrimp, small shelled
    1/4 c  Black mushrooms, diced
    1/4 c  Bamboo shoots
      2 tb Green peas
      2 tb Oil
    1/2 tb Wine
    1/2 ts Salt
      8    Eggs
      2 tb Flour
    1/4 ts Salt
    1/4 ts MSG (optional)
      6 tb Oil
 
  1) Cut the softened black mushrooms, cooked ham, duck, gizzard, chicken
  meat, shrimp and bamboo shoots into dices.  Stir fry all the diced
  ingredients with 2 tablespoons of oil and season with 1/2 teaspoon of salt
  and 1/2 teaspoon of wine.  Then add the green peas.  Mix well.  Remove and
  place in a bowl.
  
  2) Beat the egg whites with an egg-beater or chopsticks until very stiff.
  Add the flour, salt, MSG and egg yolks. Mix well.
  
  3) Heat the pan very hot.  Put 6 tablespoons of oil in pan and then pour in
  the egg paste.  Fry over low heat until almost stiff.  Sprinkle the fried
  stuffing over the egg pie.  Fry again until golden.  Turn over and fry the
  other side for about 2 minutes.
  
  4) Remove and cut the egg pie into small pieces of any shape for eating
  convenience. Garnish with some lettuce leaves and serve. Pei Mei's Chinese
  Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co,
  Ltd(1974)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shira-Ae (Tofu & Sesame-Seed Dressing W/ Vegetables)
 Categories: Japanese, Vegetables
   Servings:  6
 
      2 ea Pieces Canned Konnyaku
      1 ea Sm Carrot, Scraped & Shred
      1 ts Vegetable Oil
      3 ts Sugar
    1/4 ts Soy Sauce
      1 ea Loaf Tofu
      1 pn Salt
      6 tb Niban Dashi
      1 pn MSG
  2 1/2 ts White Sesame-Seeds
 
  PREPARE IN ADVANCE:
     Bring 3/8 pt water to boil  and drop in Konnyaku.  Return to boil and
  drain immediately.  Bring another 3/8 pt water to boil and drop in the loaf
  of Tofu.  Reduce heat and simmer for 5 minutes, drain and cool to room
  temperature.  Wrap Tofu in a towel and napkin and squeeze to remove
  moisture.  Rub through a sieve over a bowl.
     Cook the Carrots for 30 minutes.
     Heat oil over high heat.  Stir in the Dashi, 1/2 t sugar, salt, MSG, and
  1/8 t Soy Sauce.  Bring to boil.  Continue to boil until liquid has reducet
  by half.  Cool to room temp. Roast sesame seeds and grind into a paste and
  mix with Tofu. TO ASSEMBLE AND SERVE: Drain the Konnyaku and its sauce
  through a sieve set over a small bowl. Stir in 5 t of the sauce into the
  Sesame-seed/Tofu Paste.  Stir in 2 1/2 t salt, MSG, the drained Konnyaku,
  and the grated Carrot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shiu Ng Heung Gai (Oven Roasted Spiced Chicken)
 Categories: Chinese, Chicken
   Servings:  6
 
  1 1/2 kg (3 lb) chicken pieces
    1/3 c  Light soy sauce
    1/4 c  Peanut oil
      1 tb Chinese wine or dry sherry
      1    Clove garlic
    1/2 ts Salt
    1/2 ts Finely grated fresh ginger
      2 ts Five spice powder
 
  The following two recipes come from Charmaine Solomon's THE COMPLETE ASIAN
  COOKBOOK.  I haven't tried either yet but plan to once we finish remodeling
  our kitchen.
  
  This method of preparation is particularly suited for chicken drumsticks,
  thighs or wings.  If it is not possible to buy selected joints, a whole
  chicken can be used.  See variation at end of recipe.
  
  Oven temperature: 350 to 375 degrees Cooking Time: 45 minutes to 1 hour
  
  Wash chicken pieces, dry well on paper towels.  In a large shallow dish mix
  soy sauce, oil and wine.  Crush garlic to a pulp with salt and add to soy
  mixture with ginger and five spice.  Mix well.  Put chicken joints in
  marinade and turn to coat all sides.  Cover and marinate for 1 hour or
  more.
  
  Remove chicken from the marinade, put in a roasting pan in one layer and
  spoon about 2 Tb of the marinade over.  Roast in a moderate oven for 45
  minutes to 1 hour or until chicken is brown and crisp, basting every 20
  minutes with the marinade.  Serve hot or cold.
  
  Wings need about 45 minutes roasting time, drumsticks from 45-55 minutes
  and thighs 1 hour.  Thighs should be roasted skin side uppermost.
  
  Variation:
  
  Make a marinade as above and rub it well all over a 3 1/2 lb roasting
  chicken.  Spoon some of the marinade into the cavity of the chicken as
  well.  Marinate for 1 hour, then roast as above, turning the chicken first
  on one side and then on the other so it is browned all over.  Baste
  frequently. Finish cooking chicken breast upwards.  It should take about 1
  hour 45 minutes.  To serve, carve chicken as for red-cooked chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shredded Beef with Sesame Seeds
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb New York strip steak
           -(Boneless)
      1    Egg white
    1/2 ts Salt
      2 ts Cornstarch
    2/3 c  Oil, preferably peanut
      1 tb White sesame seeds
           - (untoasted)

MMMMM------------------------------SAUCE-----------------------------------
      1 ts Dark soy sauce
      1 ts Chinese black rice vinegar
           -=OR=-  cider vinegar
    1/2 ts Sesame oil
      1 ts Sugar
      2 ts Rice wine or dry sherry
    1/2 ts Roasted Sichuan peppercorns
           - (optional)
      2 ts Finely chopped scallions
 
  CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the egg
  white, salt and cornstarch, and chill for about 20 minutes. Heat the oil in
  a wok or large skillet until it is moderately hot. Add the beef mixture and
  stir-fry it quickly in the oil to keep it from sticking. Cook until it
  turns white, which should take about 1 minute. Drain the beef immediately
  in a colander or sieve and drain off the oil. Clean the wok and add about 1
  tablespoon of the drained oil. Reheat it until it is hot. Add the sesame
  seeds and stir-fry them for 1 minute or until they are slightly brown. Add
  the sauce ingredients and bring to a boil. Return the cooked beef to the
  pan and stir-fry the mixture for another 2 minutes, coating the pieces
  thoroughly with the sauce and sesame seeds. Serve at once, or let it cool
  and serve at room temperature.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shredded Chicken with Sesame Seeds
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breasts
           -skinned
      1    Egg white
    1/2 ts Salt
      2 ts Cornstarch
    2/3 c  Oil, preferably peanut
      1 tb White sesame seeds
           - (untoasted)

MMMMM------------------------------SAUCE-----------------------------------
      1 ts Dark soy sauce
      1 ts Chinese black rice vinegar
           -=OR=- Cider vinegar
    1/2 ts Sesame oil
      1 ts Sugar
      2 ts Rice wine or dry sherry
    1/2 ts Roasted Sichuan peppercorns
           - (optional)
      2 ts Finely chopped scallions
 
  CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the
  egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in
  a wok or large skillet until moderately hot. Add the chicken mixture and
  stir-fry it quickly in the oil to keep it from sticking. Cook until it
  turns white, which should take about 1 minute. Drain the chicken
  immediately in a colander or sieve and drain off the oil. Clean the wok and
  add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the
  sesame seeds and stir-fry them for 1 minute or until slightly brown. Add
  the sauce ingredients and bring to a boil. Return the cooked chicken to the
  pan and stir-fry the mixture for another 2 minutes, coating the pieces
  thoroughly with the sauce and sesame seeds. Serve at once, or let cool and
  serve at room temperature.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shredded Chicken Sesame
 Categories: Chinese, Appetizers, Chicken
   Servings:  6
 
  2 3/4 lb Chicken, shredded
           Sesame Garlic Dressing:
      1 ts Sugar
    1/2 ts MSG (opt)
      2 tb Light soy sauce
  2 1/2 tb Sesame paste or tahini
      1 tb Sesame oil
      1 tb Cider vinegar
      1 tb Chopped green onion
    1/2 ts Grated fresh ginger
      2    Cloves garlic, crushed
    1/4 tb Chinese hot pepper oil to
           -taste
 
  Place the shredded chicken in a bowl.  Mix the remaining ingredients
  together to form a salad dressing.  Toss with the chicken and arrange on a
  platter.  Garnish with more chopped green onions, if desired.  From The
  Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shredded Pork with Yellow Chives
 Categories: Chinese, Pork
   Servings:  4
 
      1 lb Lean tenderloin pork
           -=OR=-Boneless Pork chops

MMMMM-----------------------------MARINADE----------------------------------
      1    Egg white
      1 tb Cornstarch
      1 tb Light soy sauce
      1 tb Rice wine
      1 ts Sesame oil
    1/2 c  Dried Chinese black
           - mushrooms
      1 c  Peanut oil
    1/2 lb Chinese yellow chives
           -(OR green chives),
           -cut into 3-inch pieces
      2 ts Finely chopped fresh ginger
      1 tb Finely chopped garlic
      1 ts Salt
      2 ts Rice wine
 
  PLACE THE PORK IN THE FREEZER for about 20 minutes or until firm to the
  touch. Then cut into slices, then into shreds. Place meat in a large bowl
  with the marinade ingredients. Refrigerate for 20 minutes. Soak the
  mushrooms in a bowl of warm water for about 20 minutes or until they are
  soft and pliable. Squeeze out the excess water and cut off and discard the
  woody stems. Finely shred the caps. Heat a wok or large skillet until it is
  hot and add the oil. When the oil is hot, add the pork and stir-fry for 20
  seconds. Remove the meat and drain off all but 2 table- spoons of oil.
  Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and
  stir-fry for 2 minutes. Return the pork to the wok and continue to stir-fry
  for another minute. Finally add the rice wine and give the mixture several
  stirs. Turn onto a platter and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp & Barbecued Pork Fried Rice
 Categories: Chinese, Seafood, Pork
   Servings:  4
 
      3 c  Cooked long-grain rice,
           - preferably cold
      3 tb Peanut or vegetable oil
    1/2 ts Salt
      1 ts Shrimp paste, or more (opt.)
    1/2 ts Sugar
  1 1/2 tb Soy sauce
      2 ts Oyster sauce
      2 lg Eggs, lightly beaten with
      1    Egg yolk
    1/2 c  Cooked bay shrimp
    1/2 c  Chinese barbecued pork
           - cut into 1/4-inch pieces
    1/2 c  Leftover cooked chicken
           - cut into 1/4-inch pieces
    1/2 c  Fresh or frozen peas
           - blanched
      1 c  Finely shredded romaine
           -=OR=- Iceberg lettuce
    1/2 c  Chopped green onions
 
  BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
  into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
  tilt wok to coat sides. When oil is moderately hot, add salt and the
  optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
  add rice and quickly stir-fry, pressing and poking at clumps of rice until
  all grains are separated, without browning rice (about 3 minutes). Season
  with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
  coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
  to center of wok, and allow to cook, lightly beating eggs in center only
  (about 1 minute). Toss together with rice. (Small flecks of egg will appear
  interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
  lettuce, and green onions; toss and stir until mixed and heated through and
  lettuce is wilted (about 2 minutes).
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp and Sirloin Satay
 Categories: Thai, Appetizers, Beef, Seafood
   Servings:  6
 
     24 md Shelled and deveined shrimp
      1    Boneless beef sirloin steak
           -cut 3/4 to 1 inch thick
           --about 2/3 lb
    1/4 c  Soy sauce
    1/4 c  Dry sherry
      2 tb Sesame oil
    1/4 c  Sliced green onion
      2    Minced clove garlic
      2 tb Brown sugar
    1/2 ts Ground ginger
      1 ts Red pepper flakes divided
    1/2 c  Crunchy peanut butter
    3/4 c  Water
 
  Slice steak into 12 thin slices, about 1/8 to 1/4 inch thick, and 5-6
  inches long. Combine soy sauce, sherry,sesame oil, onion, garlic, sugar,
  ginger and 1/2 teaspoon of the red pepper flakes in a shallow glass dish.
  
  Add shrimp and beef strips, coat with marinade and cover and refrigerate
  for 30 minutes. Drain beef and shrimp and thread 1 beef strip accordion
  style with 2 shrimp per skewer, alternating beef and shrimp. Repeat until
  you have 12 skewers. In small pan, bring the marinade to a boil and add
  remaining 1/2 teaspoon red pepper flakes, peanut butter and water. Heat
  over low heat until sauce is thick and warm. Add more water if necessary.
  
  Heat broiler and cook satays for 2 minutes on each side or until shrimp is
  thoroughly cooked, or bake in a 500 degree oven. Serve satays with peanut
  sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Chips
 Categories: Chinese, Appetizers
   Servings:  4
 
      1 lb Box shrimp chips
  3 1/2 c  (approximately) vegetable
           -oil
 
  Great as a before dinner snack or served with a dinner dish, such as roast
  or steamed stuffed chicken, to offer a flavor and texture con- trast.
  
  Shrimp chips are thin translucent wafers in assorted colors, made from
  shrimp flavored rice flour paste.  When deep-fried very briefly, they puff
  up to three times their original size.
  
  Heat vegetable oil to deep-frying temperature, and fry a few chips at a
  time.  Serve hot.  Keep leftover wafers in an airtight jar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Egg Foo Yung
 Categories: Chinese, Eggs, Seafood
   Servings:  2
 
      4    Eggs
    1/2 c  Cooked Or Canned Shrimp
      4 tb Peanut Or Corn Oil
    1/4 c  Chopped Onions
    1/4 c  Chopped Fresh Mushrooms
      1    Chopped Scallion
      1 c  Fresh Bean Sprouts
    1/2 ts Sugar

MMMMM------------------------------SAUCE-----------------------------------
      2 ts Cornstarch
    1/2 c  Chicken Broth
      1 tb Soy Sauce
    1/4 ts Ginger
    1/4 ts Dry Mustard
 
  Beat eggs until light.  Cut shrimp into small pieces.  In 1 T oil, saute
  onions, mushrooms and scallion for 1 minute.  Add bean sprouts, shrimp;
  stir-toss.  Add 1 T soy sauce, sugar; mix well.  Place in wide bowl and
  cool.  Beat in beaten eggs.  PANCAKES:  In a wide skillet heat oil and
  ladle in 1/4 of the egg mixture to form omelets.  Cook until eggs brown on
  one side; turn, brown other side.  SAUCE:  Stir cornstarch into chicken
  broth to dissolve.  Add soy sauce, ginger or mustard.  Bring to boil, cook
  until thickens.  Pour over eggs, serve with boiled or fried rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Fried Rice
 Categories: Chinese, Seafood, Rice
   Servings:  4
 
      2 oz Cooked bay shrimp
    1/4 lb Fresh or frozen peas
      2 tb Oil, preferably peanut
      2 c  Long-grain rice
           - steamed and chilled
      1 ts Salt
      2    Eggs, beaten
      4 oz Fresh bean sprouts

MMMMM-----------------------------GARNISH----------------------------------
      2 tb Finely chopped scallions
 
  CUT THE SHRIMP INTO FINE DICE. Blanch the peas in a saucepan of boiling
  water for about 5 minutes if they are fresh or 2 minutes if they are
  frozen. Drain them in a colander. Heat a wok or large skillet until it is
  hot. Then add the oil and wait until it is almost smoking. Add the cooked
  rice and stir-fry it for 1 minute, and then add the shrimp, peas and salt.
  Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
  beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
  until the eggs have set. Turn the mixture onto a plate and garnish it with
  the scallions.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Tamarind Sauce
 Categories: Indonesian, Seafood
   Servings:  4
 
      1 lb Shrimp, Fresh
      2 ts Cornstarch
      1 ts Sesame Oil
    1/4 c  Tamarind Liquid *
        pn Salt
      2 tb Fish Sauce
      1 tb Sugar
      1 tb Lemon Juice
      2 tb Ginger, Fresh, Minced
      2    Thai Chile, Finely Chopped
      2    Shallot, Chopped
  1 1/2 c  Oil

MMMMM-----------------------------GARNISH----------------------------------
           Fresh Coriander Leaves
 
  * To make tamarind liquid, pour 1/2 cup boiling water over five or six
  fresh peeled tamarind pods, and let sit for 30 minutes.  Then pour through
  a strainer into a bowl, pressing as much of the pulp through as possible.
  ~-------------------------------------------------------------------------
  Shell the shrimp.  Cut them in half lengthwise, toss them in corn- starch
  and sesame oil and refrigerate for at least 30 minutes. Combine the
  tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside.
  Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in
  a skillet or wok until hot but not smoking.  Add the shrimp and stir
  quickly to separate them.  Remove the shrimp when just pink and drain in a
  colander. Remove all but two tablespoons of oil from the skillet, heat the
  remaining oil over high heat and add the ginger/chile combination. Stir
  until fragrant, then add the tamarind sauce.  When boiling hot, add the
  shrimp and stir over high heat for a minute or so, until the sauce is
  reduced. Serve garnished with coriander leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Indian Sauce
 Categories: Indian, Seafood
   Servings:  4
 
  1 1/2 lb Raw Shrimp
      2 tb Butter
    1/2 c  Finely Chopped Onion
    1/4 ts Dried Red Pepper
    1/2 ts Ground Cumin
      1    Juice Of A Lime
      1 c  Sour Cream
    1/2 c  Plain Yoghurt
    1/4 c  Chopped Fresh Coriander
           Salt & Pepper To Taste
 
  Shell and devain the shrimp. Rinse well and pat dry. Set aside. Heat the
  butter in a skillet and add the onion. Add the chili. Cook briefly and add
  the shrimp, salt and pepper to taste. Cook, stirring often, about three
  minutes. Add the dried red pepper and cumin and stir. Add the lime juice,
  sour cream, and yoghurt. Bring gently to a boil, stirring. Sprinkle with
  coriander and serve hot with saffron rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Coconut Curry Sauce
 Categories: Thai, Seafood
   Servings:  6
 
      2 tb Vegetable Oil
      1    Garlic clove, minced
      1    Onion, finely chopped
      2 tb Ginger, fresh, finely minced
      3 tb Curry Powder
  1 1/2 c  Chicken Broth
      2 c  Coconut Milk
  1 1/2 c  Pineapple
  1 1/4 lb Shrimp, fresh cooked peeled

MMMMM-----------------------------GARNISH----------------------------------
      1 c  Peanuts, roasted
      1    Cilantro
      1    Lemon wedges
 
  * The fresh pineapple should be cut into small, bite size wedges.
  
  In a frypan over medium heat, saute the garlic and onion in the vegetable
  oil until the onion is transparent. Add the ginger and curry powder and
  cook gently 2 - 3 minutes.
  
  Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the
  coconut milk.
  
  Just before serving, add the pineapple and shrimp and heat through. Serve
  with rice and garnish with chopped roasted peanuts, chopped cilantro and
  lemon wedges. Serves 6.
  
  From The Gazette, 91/04/10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Lobster Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Medium shrimp
           - completely shelled,
           - tails removed,
           - cleaned and blotted dry

MMMMM-----------------------------MARINADE----------------------------------
      1    Egg white, lightly beaten
      1 ts Cornstarch
  1 1/2 c  Peanut oil for deep-frying

MMMMM------------------------------SAUCE-----------------------------------
    1/2 lb Pork, coarsely ground
      2 tb Peanut oil
  1 1/2 tb Chinese fermented black
           - beans
      2 tb Coarsely chopped garlic
      1 ts Finely chopped ginger root
      2    Scallions, finely chopped
  1 1/2 tb Thin soy sauce
      2 tb Chinese rice wine
           -=OR=- Dry sherry
    1/4 ts Sugar
      1 pn Salt
    1/2 c  Chicken broth
      1 tb Cornstarch, dissolved in
      2 tb Chicken broth, (cold)
      1    Egg, beaten with
      2 ts Sesame oil
 
  MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the
  refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature
  (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil
  just until they turn opaque. Remove them from the wok. Brown the ground
  pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring
  them to a boil and add the cornstarch to thicken the sauce lightly. Turn
  off the heat. Stir in the beaten egg, pulling the clumps of egg into thin
  strands with chopsticks as they cook. Stir in the cooked shrimp to coat
  them with the sauce.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Chinese Lobster Sauce
 Categories: Chinese, Seafood
   Servings:  2
 
           Stephen Ceideburg
      1 lb Jumbo shrimp (21-25 per
           -pound)
      1 tb Fermented black beans
      2    Garlic cloves, minced
      1    Quarter-sized slice fresh
           -ginger, peeled, minced
      1 tb Shao Hsing rice wine, or dry
           -sherry
      2 tb Peanut or corn oil
    1/2 ts Salt
      6 oz Ground pork butt
      1 sm Onion, cut into 1-inch cubes
      1    Bell pepper, cut into 1-inch
           -cubes
    1/2 ts Sugar
           Big pinch white pepper
    1/2 tb Light soy sauce
    3/4 c  Chicken stock
      2 ts Cornstarch, blended with:
      1 tb Water
      1 lg Egg, lightly beaten
      1    Green onion, chopped
      1 ts Asian sesame oil
 
  Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the
  length of the back, stopping just above the tail. Rinse with cold water and
  blot dry.
  
  Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
  Combine with the minced garlic and ginger; gently crush into a paste. Mix
  in the wine; set aside.
  
  Place a wok over medium-high heat. When hot, drizzle in half of the oil.
  Add the shrimp and stir-fry until they begin to curl and turn bright
  orange, about 1 minute. Remove to a dish and keep warm.
  
  Reheat wok over medium heat; add remaining tablespoon of oil and the salt.
  Add the black bean paste and saute a few seconds until it becomes aromatic.
  Increase heat to medium-high. Add the pork and stir-fry until the morsels
  are no longer pink, about 3 minutes.
  
  Add onions, peppers, sugar, white pepper and soy sauce; toss together until
  the vegetables begin to soften, about 1 minute. Add the stock and keep
  tossing until it comes to a boil.
  
  Stir the cornstarch mixture to recombine, then drizzle into the center of
  the work, stirring constantly, until mixture thick- ens, about 20 seconds.
  
  Turn off the heat and slowly stir in the beaten egg to combine the mixture
  into a creamy sauce. return the shrimp to sauce, add the green onions and
  swirl in the sesame oil.
  
  Serves 2 as a complete meal, or up to 6 with other entrees.
  
  PER SERVING (6servings): 225 calories, 19 g protein, 5 g carbohydrate, 14 g
  fat (4 g saturated), 149 mg cholesterol, 530 mg sodium, 0 g fiber.
  
  From an article by Joyce Jue, San Francisco Chronicle, 1/6/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp in Garlic Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Small shrimp
           Salt
      2    Dried chili peppers
      4 tb Garlic oil
      4 tb Olive oil
           Paprika
           Chopped parsley
 
  Shell, devein, and rinse shrimp.  Sprinkle with salt and let sit 10
  minutes. Remove seeds from chili peppers and crumble into small bits. Set
  aside. Combine oils and set aside. In 4 shallow ovenproof baking dishes,
  divide the shrimp, chili pepper, and oil. Place in a 425 degree oven and
  bake for 8-10 minutes until shrimp turn pink, tossing shrimp once or twice
  during baking. Remove and sprinkle with paprika and chopped parsley.
  
  Serve immediately with fresh country bread for soaking up the oil
  
  Source:  Williams-Sonoma, Adapted from "Tapas."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp on Sugar Cane - Chao Tom
 Categories: Vietnamese, Seafood
   Servings:  6
 
      1 lb Raw shrimp in shell
      4    Cloves garlic
      1 ts Rock sugar, pounded to a
           -powder, or 1 teaspoon
           -granulated sugar
      2    Egg whites, beaten until
           -slightly frothy
      1 tb Roasted Rice Powder [see
           -below]
           Sprinkling of freshly ground
           -black pepper
      2 tb Pork fat, boiled for 10
           -minutes and diced very
           -small
      1    Twelve-inch section sugar
           -cane
    1/4 c  Vegetable oil, approximately
           Basic Vegetable Platter [see
           -below]
     12    Dried rice papers (banh
           -trang)
           Nuoc Leo with Tamarind Sauce
 
  Shell and devein the shrimp, them rinse. Dry thoroughly in paper towels,
  blotting many times.
  
  Mash the garlic in a mortar, then add the shrimp, a few at a time and mash
  to a paste. If the mortar is not large enough, it will be necessary to
  remove the already prepared shrimp paste to make room for the additional
  shrimp to be pounded. After all the shrimp is reduced to a smooth paste,
  pound the sugar into the shrimp, then add the egg white and pound with the
  pestle until well blended. Finally add the roasted rice powder, black
  pepper, and pork fat, combining all the ingredients.
  
  Peel the sugar cane. Cut into 4-inch lengths and then split lengthwise into
  quarters.
  
  Pour about 1/4 cup of oil into a bowl. Dip your fingers into the oil and
  pick up about 2 tablespoons of@ shrimp paste. Mold it into an oval, around
  and halfway down the sugar cane, leaving half of the sugar cane exposed to
  serve as a handle. Proceed until you have used up all the shrimp paste.
  
  Preheat the oven to 350 degrees. Put the shrimp on sugar cane on a baking
  sheet, then bake for 30 minutes or until brown. Serve with the vegetable
  platter, dried rice papers, and nuoc leo with tamarind, as follows:
  
  Each person is given a dried rice paper, and, dipping his finger in water,
  he moistens the entire surface of the paper, which soon becomes soft and
  flexible. He then helps himself, from the vegetable platter, to some
  lettuce, cucumber, coriander, and mint, if available. Then he takes a sugar
  cane stick, removes the shrimp patty, breaks it in half lengthwise, and
  places it on top of the vegetables, all in a cylinder, at one end of the
  rice paper. Then he folds over each side to enclose the filling and rolls
  it up. Holding it in his hand, he then dips it in his own small bowl of
  sauce.
  
  While you eat the shrimp in rice paper, you can also chew on the sugar
  cane.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp on Crab Legs - Cang Cua Boc Tom
 Categories: Vietnamese, Seafood
   Servings:  6
 
     10    Crab legs or several hard
           -shell crabs
           Shrimp paste, prepared as
           -for Shrimp on Sugar Cane
    1/4 c  Vegetable oil
 
  Boil the crab legs or crabs for about 10 minutes, then drain and cool;
  remove the claws from the crabs, if using, and reserve the bodies for
  another purpose.
  
  Have the shrimp paste ready; preheat the oven to 350 degrees.
  
  Pour the oil into a bowl. Dip your fingers into the oil and pick up 2
  tablespoons of the shrimp paste. Mold it into an oval around and halfway
  down the crab claw, covering the part of the claw where it was attached to
  the body; this will leave a claw tip extended to serve as a handle. Place
  the claws on a baking sheet and bake in the preheated oven for 30 minutes.
  
  Serve with Nuoc Cham and watercress.
  
  Note: In Vietnam, this dish is always barbecued over charcoal. If you wish
  to prepare it this way, cook for 10 minutes on each side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Ono Nui (Coconut Shrimp)
 Categories: Hawaiian, Seafood
   Servings:  6
 
     24 lg Raw shrimp, peeled
    1/2 c  All-purpose flour
      2    Eggs
      3 c  Shredded coconut
 
  Dredge shrimp in flour, then in eggs.  Roll the shrimp through shredded
  coconut, covering them thoroughly.
  
  Deep fry shrimps at about 375 F, until they are brown.
  
  Serve with cocktail sauce to which crushed pineapple is added according to
  taste.
  
  From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu, Hawaii
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Paste Dipping Sauce - Nam Prik Goong Siap *
 Categories: Thai, Condiment
   Servings:  4
 
      8    Green Thai Chili Peppers
      6    Cloves Garlic
      2 tb Shrimp Paste
    1/4 c  Fish Sauce (Nam Pla)
    1/3 c  Lime Juice
      3 tb Palm Sugar
     10    Whole Large Dried Shrimp
           -Or Prawns, Rinsed In Warm
           -Water

MMMMM----------------------------VEGETABLES---------------------------------
           Snake Beans Or Long String
           -Beans
           Green Onions/Scallions Or
           -Spring Onions
           Tomatoes
           Broccoli
           Sugar Peas/Snow Peas
 
  Place the chilies, garlic and shrimp paste in a mortar and mash with a
  pestle until the garlic is crushed and combined with the other ingredients.
  Add the fish sauce, lime juice and sugar; gently mash together.
  Alternatively, use a blender.
  
  Add the whole dried shrimp and combine.  Remove to a serving bowl and allow
  the shrimp to soak in the sauce for about 15 minutes.
  
  Serve as a dip for the raw or steamed vegetables.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Paste Relish - Sambal Terasi
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      5    Green chillis
      1    Shallot
      1 sl Terasi, grilled
      1    Clove garlic
      1 ts Brown sugar (optional)
           Salt
    1/2 sm Lime, juice only
 
  Unlike some other kinds of sambal, this one doesn't keep, so make it in
  small quantities-just enough for one meal. It is very hot.
  
  Boil the chillis for 6 minutes, seed them, and cut them up small. Then
  pound them together with the shallot, garlic, and grilled terasi. Season
  with salt, sugar if desired, and lime juice.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Paste Sambal (Sambal Terasi)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2 tb Ground chilli
      1 sm Onion
      1 ts Shrimp Paste, lightly
           -grilled
           Salt, to taste
    1/2    Lemon, juice only
 
  Pound finely the chilli, onion and shrimp paste with salt to taste. Add
  lemon juice and blend well. Place in a bowl. This sambal is well known
  throughout the archipelago. However I recommend it only for addicts. If you
  want to make Indonesian newcomers feel at home, serve it with vegetables,
  plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be
  substituted for shrimp paste if you wish.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Sauce Mixed Vegetables & Shredded Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      2 c  Mung bean sprouts
      8    Nami dried black mushrooms
      1 lg Green bell pepper
    1/2    Stewed chicken breast
      8    Green onions
      1 ts Fresh ginger root
      2 tb Peanut oil
    3/4 c  Rich chicken stock
      1 tb Medium sherry
    1/2 ts Sugar
    1/2 ts Shrimp sauce
      1 ts Thick cornstarch paste
 
  A delicious vegetable dish.
  
  Preparation:  Wash and soak mushrooms in warm water for 45 minutes; remove
  stems; slice caps in thin strips.  Wash bell pepper; slice in half
  lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick
  meat apart into shreds.  Wash green onions; cut off roots and discard;
  shred green tops and whites. Peel and slice fresh ginger root into thin
  matchsticks.  Rinse bean sprouts to remove any loose pieces.
  
  Place bean sprouts and sliced pepper in colander in a larger bowl. Pour
  boiling water over vegetables to cover.  Steep for 2 minutes. Remove
  colander from hot water; flush vegetables with cold water.
  
  Stir-frying:  Heat oil in wok until it just begins to smoke. Stir-fry
  mushrooms for 30 seconds.  Add chicken and ginger sticks; stir-fry another
  30 seconds.  Push ingredients up side of wok.  Add stock, sherry and sugar;
  bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
  until fairly thick.  Return vegetables, plus bean sprouts and peppers.
  Stir-fry for another minute until everything is hot. Add green onions.
  Serve.  Gravy will tend to thin as sprouts give off liquid, so be sure it
  is thick to start.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Teriyaki
 Categories: Japanese, Seafood, Appetizers, Diabetic
   Servings:  6
 
    1/2 c  Low-Sodium Soy Sauce
    1/2 c  Olive Oil
    1/2 c  Sherry
      1 tb Lemon Juice, freshly
           -squeezed -or- White Vinegar
      1    Garlic Clove, minced
    1/2 ts Ginger Root, minced
      1 ts Rosemary, fresh or:
    1/4 ts Dried Rosemary
      1 ts Thyme, fresh or:
    1/4 ts Dried Thyme
      1 ts Oregano or:
    1/4 ts Dried Oregano
      1 ts Marjoram, fresh or:
    1/4 ts Dried Marjoram
      2 lb Shrimp, large, shelled and
           -deveined
 
  Mix soy sauce, oil, sherry, lemon juice, garlic, ginger root and herbs
  together.  Pour over shrimp.
  
  Let shrimp stand in marinade for approximately 1 hour.  Remove shrimp from
  marinade and broil or grill for 5 to 7 minutes.
  
  Yield: 16 servings
  
  One Serving = 2 shrimp (approximately 1 ounce each) Calories: 95 Protein:
  11 g Fat: 5 g Carbohydrate: 1 g Fiber: trace Cholesterol: 85 mg Sodium: 320
  mg Potassium: 144 mg
  
  Exchange: 1 Lean Meat 1 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Thai Dipping Sauce
 Categories: Thai, Seafood
   Servings:  8
 
    2/3 c  Rice wine vinegar
      2 tb Honey
    1/2 c  Tightly packed fresh mint
           -leaves, chopped
      2 ts Nuoc mam or nam pla
      2 ts Low-sodium soy sauce
    1/3 c  Low-fat milk
      1 ts Dried crushed red pepper
      6 lg Garlic cloves, chopped
    1/2 ts Imitation cocount extract
      3 tb Minced lemongrass -or-
  1 1/2 ts Minced lime zest
      2 lb Uncooked medium to large
           -shrimp, peeled, deveined
 
  Combine first ten ingredients in large bowl.  (Can be prepared up to one
  day ahead.  Cover and refrigerate.)  Bring pot of water to boil.  Add
  shrimp and cook two minutes until opaque.  Drain.  Refresh under cold water
  and drain.  Add shrimp to sauce mixture and let stand 45 minutes. Chill in
  refrigerator one hour.  (Can be prepared up to four hours ahead. Cover.)
  Transfer shrimp to platter.  Pour sauce into decorative bowl; place sauce
  in center of platter and serve.  130 calories per serving, 2 g fat, 231 mg
  sodium, 140 mg cholesterol.  From Bon Appetit's Light & Easy Mar '93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Garlic (Gaeng Kua Goong)
 Categories: Thai, Seafood
   Servings:  4
 
      4 tb Vegetable oil
      4    Cloves garlic, crushed
      2 lb Medium shrimp, shelled &
           -deveined
     14 oz Coconut milk
     15 oz Straw mushrooms, drained
      1 ts Ground white pepper
      2 tb Nam Pla (fish sauce)
      4 tb Fresh cilantro
 
  In a wok or medium deep pan with oil over medium heat, stir fry garlic
  until golden brown. Add shrimp and stir for 3 minutes. Add the coconut
  milk, straw mushrooms, white pepper and fish sauce. Cook for about 10 more
  minutes or until shrimp is cooked. Garnish with coriander leaves.
  
  Note: 10 minutes may be too long for shrimp.
  
  From: Delightful Thai Cooking by Eng Tie Ang, ISBN 0-9627810-4-5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Chili and Garlic
 Categories: Chinese, Seafood
   Servings:  4
 
MMMMM------------------------------BATTER-----------------------------------
      4 tb Cornstarch
    1/4 c  Flour
      1 ts Baking powder
    1/2 c  Water
    1/2 ts Salt
      1    Egg
      1    Egg white
      2 tb Salt
  1 1/2 lb Shrimp, peeled and deveined
      2 c  Peanut oil, for deep-frying

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil
      5    Dried chiles, halved
      3 tb Finely sliced garlic
      1 ts Salt
      3 tb Sugar
      1 ts White rice vinegar
    1/2 c  Water
      1 ts Cornstarch, mixed with
      1 ts Water
 
  MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth.
  Let the batter sit, covered, for at least 30 minutes. Combine shrimp and
  batter. Heat a wok or large deep skillet until hot and add the oil for
  frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes
  or until the batter is just firm. You should do this in several batches.
  Remove shrimp with a slotted spoon and drain on paper towels. Heat a small
  saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30
  seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep
  warm. Reheat the oil in the wok until it is very hot, but not smoking.
  Deep-fry the shrimp again until they are golden and crisp, about 2 minutes.
  Remove and drain, place on a warm platter, drizzle with the sauce and serve
  immediately.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Lobster Sauce #1
 Categories: Chinese, Seafood
   Servings:  4
 
     16    Raw shrimp, 3-inch unshelled
      2 tb Oil for stir-fry
           LOBSTER SAUCE:
      2 ts Salted black beans
      1 lg Clove garlic, minced
      2    Green onions
      1 lg Egg
      1 tb Water
      2 tb Cooking oil
    1/2 lb Ground pork (not sausage)
    1/2 c  Chicken broth
    1/2 tb Thin soy sauce
      1 ts Sugar
           Cornstarch paste
 
  Contrary to popular belief, lobster sauce does not contain lobster. It's
  delicious served OVER lobster or shrimp.
  
  Lobster Sauce:  Soak salted black beans for 10 minutes; rinse & drain. Mash
  with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg
  with water.
  
  Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along
  the back about 3/4 of the way through the flesh with a small paring knife.
  Spread shrimp open; cover but do not refrigerate.
  
  To stir-fry, heat wok to medium-high.  When hot, dribble oil around side of
  pan.  Put shrimp in wok all at once, & start tossing.  Keep shrimp in
  motion, so they will cook uniformly.  When they just begin to curl, remove
  to the serving dish.
  
  Heat wok to medium; add remaining oil.  When oil is hot (not smoking) add
  garlic/bean mixture.  Stir briskly until aroma of beans & garlic is strong,
  but don't overcook.  Add ground pork in little pieces; stir-fry until
  cooked, about 4 minutes.  Add broth, soy sauce & sugar, stirring while
  mixture comes to a boil.  Thicken mixture with corn- starch paste to create
  a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook
  briefly.  Add shrimp.  Mix and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Small shrimp
    1/4 c  Peanut oil
      1 tb Pale dry sherry
      1 ts Fermented black beans
      1 ts Chopped garlic
    1/4 ts Sugar
      1 tb Soy sauce
    1/8 ts Black pepper
      2    Fine chopped scallions
      1 c  Chicken broth
      2 tb Cornstarch
      2    Lightly beaten eggs
 
  Clean and devein shrimp but leave the tail shell attached. Chop fermented
  black beans. Set a 12 inch wok or 10 inch skillet over high heat for 30
  seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat
  for another 30 seconds, turning down the heat to moderate if the oil begins
  to smoke. Drop in th shrimp and stir-fry for about 1 minute, or until the
  shrimp turn pink. Stir in the sherry, then remove the shrimp mixture to a
  plate. Add the remaining 2 tablespoon oil to the pan. Add the fermented
  black beans and garlic, and stir for a few seconds, making sure garlic
  doesn't burn. Stir in soy sauce, sugar, pepper, scallions and reserved
  shrimp, them pour in the chicken stock. Cover the pan and bring the stock
  to a boil. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken
  stock. Add it to the pan. When sauce has thickened and becomes clear, about
  30 seconds, pour in the beaten eggs in a slow stream. Meanwhile, with a
  large spoon, lifting the contents of the pan gently from the sides so that
  the eggs merge with all ingredients without further cooking. Transfer to a
  heated plate and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Lobster Sauce #2
 Categories: Chinese, Seafood
   Servings:  4
 
     16 lg Shrimp
      2 tb Cornstarch, divided
      1 tb Dry sherry
      1 tb Water
    1/2 ts Salt
      2 tb Peanut or vegetable oil,
           -divided
      2    Garlic cloves, minced
      1 ts Minced pared ginger root
      3 oz Cooked ground pork, crumbled
      1 c  Diagonally sliced scallions,
           -divided
      2    Pk instant chicken broth
           -and seasoning mix
           -dissolved in 1 1/2 quarts
           -hot water, divided
      1 tb Granulated sugar
      1 tb Black bean sauce or oyster
           -sauce
      2    Eggs, lightly beaten
      2 c  Cooked long-grain rice (HOT)
 
  Shell and devein shrimp, leaving tail "feathers" on.  In large glass or
  stainless-steel bowl combine 1 tablespoon cornstarch with the sherry, water
  and salt, mixing to dissolve cornstarch; add shrimp and toss to coat. Let
  stand at room temperature for 20 minutes.  In 12-inch nonstick skillet or a
  wok heat 1 tablespoon oil over high heat; add shrimp and sherry mixture and
  cook, stirring quickly and frequently, until shrimp barely turn pink.
  Remove shrimp from pan and set aside.  In same pan heat remaining
  tablespoon oil; add garlic and ginger and stir-fry briefly (BE CAREFUL NOT
  TO BURN).  Add pork and stir to combine; add 3/4 cup scallions, all but 2
  tablespoons dissolved broth mix, and the sugar and black bean (or oyster)
  sauce and bring to a boil.  Reduce heat to low and return shrimp to pan.
  
  In cup or small bowl dissolve remaining tablespoon cornstarch in remaining
  2 tablespoons dissolved broth mix; add to shrimp mixture and, stirring
  constantly, return mixture to a boil.  Reduce heat and let simmer for 1
  minute.  Gradually stir in eggs, stirring just until eggs have set; remove
  from heat.  Arrange hot rice on serving plate, spoon shrimp mixture onto
  rice, and sprinkle with remaining 1/4 cup scallions.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Wonton Soup
 Categories: Chinese, Seafood, Soups
   Servings:  4
 
MMMMM-----------------------------FILLING----------------------------------
    3/4 lb Raw Shrimp *
    1/2 c  Water Chestnuts **
      2 ts Soy Sauce
      1 tb Rice Wine Or Sake
  1 1/2 ts Sesame Oil
    1/2 ts Salt
    1/4 ts Freshly Ground Pepper
  1 1/2 tb Minced Fresh Ginger
  1 1/2 tb Minced Scallions
      1    Egg White Lightly Beaten
  1 1/2 tb Cornstarch

MMMMM---------------------------TO ASSEMBLE--------------------------------
     48    Wonton Skins
           Cornstarch For Dusting

MMMMM----------------------------TO FINISH---------------------------------
      4 c  Homemade Chicken Broth
      1 ts Salt
    1/2 ts Sesame Oil
     10 oz Fresh Spinach ***
 
  * Shrimp should be shelled, deveined, rinsed and drained. ** Water
  Chestnuts should be plunged into boiling water and refreshed in cold water,
  drained and chopped. *** Fresh spinach should have stems removed, rinsed
  thoroughly and drained.
  ~-------------------------------------------------------------------------
  Place the shrimp in a linen dish towel or on paper towels and squeeze out
  as much moisture as possible.  Chop the shrimp to a paste in a food
  processor fitted with a steel blade or by hand.  Place the water chestnuts
  in a towel and squeeze out as much moisture as possible.  Place the shrimp
  paste, water chestnuts, soy sauce, rice wine, sesame oil,  salt, pepper,
  ginger, scallions and egg white in a mixing bowl.  Using your hand or a
  spoon, stir vigorously in one direction to combine the ingredients evenly.
  Add the cornstarch and stir to blend.  The mixture should be stiff.  Use a
  fork, teaspoon or two chopsticks to place a scant teaspoonful of the
  filling in the center of each wonton skin.  Gather the edges of the skin
  together around the filling and squeeze to form a "waist" and the ends shut
  to enclose the filling.  The finished dumpling should look like a
  drawstring purse.  Place the finished dumplings on a tray that has been
  lightly dusted with cornstarch.  Heat 3 quarts of water to boiling in a
  large pot.  Add the wontons and cover.  Once the water is boiling again,
  cook for about 4 minutes or until they rise to the surface.  Remove with a
  long-handled strainer and drain.  Discard the water.  Heat the chicken
  stock, salt and sesame to boiling.  Add the spinach and cooked wontons,
  portion into serving bowls.  Serve immediately.  From: Nina Simonds, The
  Washington Post; Jan. 29, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Won Ton
 Categories: Chinese, Soups
   Servings:  5
 
           Stephen Ceideburg
    3/4 lb Medium shrimp, shelled and
           -deveined
      1 ts Salt
    1/2 lb Pork butt, finely chopped
      1 ts Peeled, grated fresh ginger
      1 ts Sugar
      1 pn White pepper
      1 tb Light soy sauce
      1 tb Dry sherry or rice wine
      1 ts Asian sesame oil
      2 ts Cornstarch
      2    Green onions (white part
           -only), minced
      4    Water chestnuts, peeled and
           -finely chopped
      1 lb Package thin won ton skins
 
  Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2 teaspoon
  salt; set aside for 10 minutes.
  
  Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil,
  cornstarch, green onions, water chestnuts and remaining salt. Add to
  shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins
  covered with a damp towel. Place a wrapper flat in your palm with a corner
  pointing away from you and a corner pointing at you. Put about 1 heaping
  teaspoon filling in the top corner (a little way down from the point). Fold
  the point toward you over filling. Tucking in filling, roll corner over
  toward the center of the wrapper. The won ton should look like a triangle.
  Pinch around filling to contain it. Place won ton on a work surface, Using
  both hands, grasp the 2 opposite corners of the won ton and pull them up
  over filling, overlapping them a bit. Moisten overlapped edges with water;
  pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with
  remaining ingredients.
  
  The dumplings are now ready for boiling. Or freeze them; they'll keep for
  several months.
  
  Makes about 5 dozen won tons.
  
  PER 6 WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2
  g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 3/17/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Siam Chili Dipping Sauce
 Categories: Thai, Condiment
   Servings:  2
 
    1/3 c  Water
    1/3 c  White Vinegar
    1/3 c  Granulated Sugar
    1/2 ts Chili Paste With Garlic
    1/4 ts Salt
    1/2 ts Garlic, Minced
 
  In a heavy sauce (preferably enamel), bring the water to a boil.  Add the
  remaining ingredients and return to a boil.  Cook for 2 to 3 minutes or
  until the sugar is dissolved.  Serve hot. Makes about 1 cup of dipping
  sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Siamese Fried Chicken (Gai Tord)
 Categories: Thai, Chicken
   Servings:  2
 
           Stephen Ceideburg
      8    Cloves garlic
      2 tb Peppercorns, freshly ground
      2 tb Chopped coriander roots
      6    Chicken pieces
           Oil for deep frying
 
  This fragrant, wonderful version of fried chicken serves two to three
  people, but quantities can be adjusted to serve more. Adapted from Thai
  Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd., 1981).
  
  Using a mortar and pestle, grind or pound garlic, pepper corns and
  coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all
  over the chicken and let stand to marinate for at least 30 minutes. Heat
  the oil in a wok to 375 degrees and deep-fry the chicken until golden and
  tender. Serve hot with rice and Sweet and Hot Chili Sauce.
  
  Judith M. Fertig in Flower and Garden,  2-3/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sichuan Chicken
 Categories: Chinese, Chicken, Syd's book
   Servings:  2
 
      2    Chicken Breast Halves *
    1/4 c  Canola Oil
      1 lg Bell Pepper, Diced
    1/2 md Carrot, Sliced
      4 oz Bamboo Shoots, Drained
      4 oz Water Chestnuts **
      1 tb Chicken Broth
      1 tb Soy Sauce
    1/2 ts Ground Ginger
    1/2 ts Minced Garlic
    1/4 ts Crushed Red Pepper
    1/8 ts Salt
    1/2 ts Sugar
    1/2 ts White Vinegar
    1/2 ts Cornstarch/Water 50/50 Mix
 
  * Chicken breast halves should be skinned and boned.  ** Water chestnuts
  should be drained and sliced.
  ~-------------------------------------------------------------------------
  Cut chicken into 1 inch cubes.  Heat oil in wok on high heat; stir fry
  chicken for 3 minutes.  Add vegetables; stir fry 1 minute more.  Remove
  chicken and vegetables to a warm platter and pour out remaining oil.  Put
  remaining ingredients into the wok and stir over medium heat.  Return
  chicken and vegetables; stir fry for 1 minute over medium heat.  238
  calories per serving.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sichuan Style Bean Curd
 Categories: Chinese, Vegetarian
   Servings:  2
 
    1/2 lb Bean curd
      1    Green pepper, sliced
      1    Leek, sliced
      2    Green chilies, chopped
      3 tb Oil
      2    Red chili peppers
      1 tb Soy sauce
      1 tb Dry sherry
      2 tb Yellow bean paste
      2 ts Sesame oil
 
  Cube the tofu.  Wash vegetables.  Heat oil in a wok & fry the bean curd for
  2 minutes.  Remove & drain.  Add more oil if necessary & stir fry the
  vegetables & red chilies for 2 minutes.  Add soy sauce, sherry & yellow
  bean paste.  Mix well, add the bean curd & stir together for 2 minutes.
  Sprinkle on the sesame oil & serve with rice.
  
  Jack Santa Maria "Chinese Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Silver Noodle Soup
 Categories: Chinese, Soups, Pork
   Servings:  4
 
      3 tb Peanut oil
    1/3 lb Pork butt or shoulder,
           -slivered
      1 tb Slivered fresh ginger root
      2 ts Thin soy sauce
      2 ts Dry sherry
    1/4 c  Slivered Szechuan mustard
           -green
      4 c  Water
  2 1/2 oz (approx) bean thread noodles
      1 tb Minced fresh coriander
      4    Sprigs of coriander for
           -garnish
      2 ts Sesame oil
 
  Preparation:  Marinate pork and ginger in thin soy and sherry for 30
  minutes.  Rinse chunk of Szechuan mustard green to remove all traces of
  chili coating; sliver like pork.  The chili flavor will still be there, but
  in delicate balance with the mustard and pork.  Soak noodles in warm water
  for 15 minutes, then rinse and drain.
  
  Stir-fry:  Add oil to hot wok; when it just begins to smoke, add pork and
  ginger mixture.  Stir-fry 30 seconds.  Add Szechuan mustard green; stir-
  fry 2 minutes.
  
  Soup:  In 2-quart saucepan, boil the water.  Add hot pork stir-fry; simmer
  3 minutes.  Five minutes before serving, bring broth to boil, and add
  soaked noodles and minced coriander.  Simmer 3 minutes or until noodles are
  soft, but not pasty.  Pour into serving bowl, garnish with coriander sprigs
  and sesame oil, and serve.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Silver Thread Stirred Eggs
 Categories: Chinese, Eggs, Pork
   Servings:  4
 
      2 oz Dried bean threads
      4    Medium-size dried mushrooms
      2 ts Soy sauce
      6    Eggs
    1/2 ts Salt
    1/8 ts White pepper
      2 tb Salad oil
      1    Clove garlic, minced
      4 oz Cooked ham, cut in
           -matchstick pieces
      1    Stalk celery, thinly slices
           -crosswise
    1/4 c  Sliced bamboo shoots
      2    Whole green onions, thinly
           -sliced
 
  Cover bean threads with warm water and let stand for 30 minutes.  Drain,
  then place on a cutting board and cut in 4 inch lengths.  Cover mushrooms
  with 3/4 c warm water and let stand for 30 minutes.  Remove mushrooms from
  water, then pour off 1/2 c of water into a bowl and discard mushroom stems;
  squeeze mushrooms dry and slice thinly.  In a bowl, beat eggs with salt and
  pepper.  Heat a wok or wide frying pan over high heat.  When pan is hot,
  add oil.  When oil begins to heat, add garlic.  Stir once, then add ham and
  mushrooms and stir fry for one minute.  Add celery and bamboo shoots and
  stir fry for 2 minutes.  Add bean threads and mushroom water and cook until
  liquid is absorbed.  Add green onion and cook for 30 seconds. Reduce heat
  to medium.  Pour eggs into pan.  Turning occasionally with a wide spatula,
  cook eggs until they are soft and creamy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Bean Curd & Mushroom Stir Fry
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 lb Firm fresh bean curd
      3 tb Oil, preferably peanut
    1/2 lb Sm. fresh button mushrooms
           - (whole)
      1 tb Oil, preferably peanut
      2    Cloves garlic, crushed
    1/4 ts Salt

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Dark soy sauce
      2 tb Rice wine or dry sherry
      2 ts Sugar
      2 tb Chicken or vegetable stock
      2    Scallions
           - sliced on the diagonal
 
  CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3 tablespoons of oil in
  a large frying pan or wok. When the oil is hot, fry the bean curd on each
  side until it is golden brown. You may have to do this in several batches.
  Drain each cooked batch on paper towels. Drain the oil and wipe the wok
  clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then
  add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and
  the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or
  until the mushrooms are cooked. Return the bean curd to the wok and once it
  is heated through, it is ready to be served.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Chop Suey
 Categories: Chinese, Vegetables
   Servings:  4
 
      1 sm Onion, sliced
      2    Carrots, julienned
      8 oz Can bamboo shoots
     12 oz Can bean sprouts
      1 tb Sunflower oil
      1 sm Garlic clove, crushed
      3 tb Soy sauce
 
  Drain the bamboo & sprouts.  Remove as many of the green pods as possible.
  Heat the oil in a wok & crush the garlic into it.  Add the onion & carrots.
  Stir fry for a few minutes or until the onion has softened slightly. Stir
  in the bamboo shoots & cook for a minute.  Add the bean sprouts & cook for
  another minute.  Add soy sauce.  Serve immediately.
  
  Bridget Jones, "Wok Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Red Curry Paste
 Categories: Thai, Condiment
   Servings:  1
 
     10    Dried long red chilies
      4 sl Dried kaffir lime rind
           -(makrut)
      1    1/2-in lump fresh galangal
           -=OR=-
      4    -dried quarter-sized pieces
      1 ts Whole coriander seeds
      1 ts Whole cumin seeds
      2    Stalks fresh lemon grass
           -(white bottoms only),
           - cut into 1/2-in pieces
      2    Shallots
      4    Cloves garlic
      2 tb Fresh coriander roots
      1 ts Shrimp paste (kapi)
      3 tb Vegetable oil
 
  CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover
  pods with warm water for 15 minutes or until soft. Drain well. Soak dried
  kaffir lime rind in warm water for 15 minutes or until soft. Do the same if
  using dried galangal. In an ungreased skillet over medium heat, toast
  coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a
  spice mill, finely grind the coriander and cumin seeds; remove and set
  aside. In the spice mill, individually grind the reconstituted makrut rind,
  galangal, lemon grass and chilies into a fine powder. As each ingredient is
  done, remove and transfer it to a mini food processor or blender. Add the
  shallots, garlic, coriander roots, shrimp paste and reserved coriander mix
  to the processor or blender. Process or blend the mixture into a smooth
  paste. Pour the oil down through the feed tube while processing. Transfer
  mixture to a mortar and pound out any lumps into a smooth paste.
  
  Makes 1/3 Cup
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Sweet Pulao
 Categories: Indian, Rice
   Servings:  6
 
    1/3 c  Butter
  2 1/3 c  Rice
           Seeds Of 3 Cardamoms
      6    Cloves
    3/4 c  Raisins
    3/4 c  Blanched Almonds
      2 tb Sugar
      2    Blades Mace
      1 pn Of Salt
           Good Pinch Of Saffron
      1    4-Inch Cinnamon Stick
 
  Melt the butter and add the rice; brown it well without scorching it.  Add
  the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and
  saffron.  Stir in the pan for 1 minute.  Cover with water, add the cinnamon
  and bring to a boil.  Boil for 1 minute, then lower the heat to simmer very
  gently in the saucepan, covered.  Cook until the rice is tender, adding
  water a little at a time should the liquid become absorbed before the rice
  is cooked.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Sweet 'n' Sour Shrimp
 Categories: Chinese, Seafood
   Servings:  6
 
      3 c  Microwave spirals uncooked
      3 c  (10-oz pkg) frozen cooked
           -shrimp
      1 pk (10-oz) frozen japanese
           -style vegetables
      1 c  Hot water
      1    Jar (9-oz) sweet and sour
           -sauce
    1/2 c  Peanuts
 
  In 3 quart microwave safe casserole, stir together pasta, shrimp,
  vegetables and water. Cover; microwave at high 15-18 minutes, stirring
  occasionally, or until pasta is tender. Stir in sauce and peanuts until
  well blended.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sindhi Chicken
 Categories: Indian, Chicken
   Servings:  4
 
      3 tb Oil
      1    Cinnamon stick
      4    Cloves, whole
      1    Bay leaf
  1 1/2 c  Onion, finely chopped
      6    Garlic clove, minced
           Ginger, 1/2" piece, minced
  1 1/2 c  Tomato, finely chopped
  1 1/2 ts Cilantro, ground
    3/4 ts Cumin, ground
    1/2 ts Chilli powder
    1/2 ts Turmeric
           Salt to taste
      1 c  Yogurt
      8    Chicken thighs, skinned
      2 tb Cilantro, fresh, chopped
 
  Heat oil in a 3-quart saucepan on medium high heat.  Saute cinnamon, cloves
  and bay leaf 1 minute.  Add onion and saute until dark brown (about 20 to
  25 minutes), stirring frequently to prevent burning.  Add garlic and
  ginger; cook 2 minutes.  Add tomatoes and cook until soft, about 8 minutes.
  Mash with the back of a spoon.  Add cilantro powder, cumin chilli powder,
  turmeric and salt.  Cook 2 to 3 minutes.  Add yogurt; mix well. Add
  chicken.  cover and cook on medium heat until chicken is tender. Garnish
  with fresh cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore Curry Puffs
 Categories: Singapore, Ground beef
   Servings:  8
 
      1 c  All-purpose flour
      1    Egg
    2/3 c  Milk
    2/3 c  Cold water
      5 tb Corn oil
      1    Onion, chopped
      8 oz Lean ground bbef
      2    Carrots, grated
      1    Parsnip, grated
      2 ts Curry Powder
      1 tb Tomato paste
      2 ts Cornstarch
    2/3 c  Beef stock
      1    Egg, beaten
           Vegetable oil 4 deep frying
           Carrot strip (opt)
 
  Sift flour into a bowl. Make a well in center and add egg. Gradually stir
  in milk and beat well until smooth. Stir in cold water and beat well. Pour
  batter into a pitcher.
  
  Heat a little oil in a small skillet and pour off excess. Pour a little
  batter into skillet, swirling skillet to spread batter evenly over bottom
  to make a thin coating. Sook until underside is golden, then turn pancake
  out of pan (do not cook other side). Repeat with remaining batter, adding
  more oil pan each time, to make 8 pancakes.
  
  Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
  parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add
  tomato paste and mix well. Blend cornstarch with a little stock. Add
  remaining stock to ground beef mixture and bring to a boil. Add cornstarch
  mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.
  
  Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2"
  horizontal lines across center to within 1-1/2" of side edges. Fold these
  side edges over mixture and then fold remaining top and bottom edges over
  to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.
  
  Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
  until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a
  time, 2-3 minutes or until golden brown and heated through. Drain on paper
  towels. Garnish with carrot strip, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore Spicy Noodles
 Categories: Singapore, Pasta
   Servings:  4
 
  1 1/4 c  Water
      2 tb Ketchup
  2 1/2 ts Brown Sugar, Packed
  1 1/2 ts Cilantro, Chopped
      1 ts Cornstarch
    3/4 ts Seasoned Salt
    3/4 ts Garlic Powder W/Parsley
    1/4 ts Red Pepper, Crushed
  2 1/2 tb Chunky Peanut Butter
    1/4 c  Green Onions, Sliced
      8 oz Linguine, Cooked & Drained
      1 c  Red Cabbage, Shredded
 
  In a medium saucepan, combine the water, ketchup, sugar, cilantro,
  cornstarch, and seasonings.  Bring to a boil, reduce the heat and simmer,
  uncovered, for 5 minutes.  Cool for 10 minutes and blend in the peanut
  butter and green onions.  Toss the sauce with the hot linguine and red
  cabbage.
  
  PRESENTATION:
  
  Garnish with green onion curls.  Serve with a marinated cucumber salad.
  
  HINT:
  
  For a heartier entree, add cooked shredded pork or chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore Fried Noodles
 Categories: Chinese, Seafood, Pork
   Servings:  8
 
      6    Skeins dried shrimp noodles
    1/2 c  Dried shrimp
      1    Egg
      1 ts Water
    1/2 lb Barbecued pork
      2    Stalks celery
      2 c  Bean sprouts, blanched
      1 md Yellow onion
      1    Green bell pepper
      1 md Firm tomato
      2    Cloves garlic, minced
      1 ts Fresh ginger, minced
      1 tb Curry powder
      4 tb Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Stock
      2 ts Thin soy sauce
      1 ts Sugar
      1 ts Chili oil
 
  "Singapore" signals that this dish is seasoned with curry.
  
  Noodles:  Rinse shrimp noodles.  Boil noodles in water until cooked but
  still firm. These thin noodles only take about 3 minutes to reach this
  stage.  Drain, reserving boiling water, & rinse with cold water until
  noodles are cooled & will not stick together.  Place in oiled bowl,
  refrigerate until firm.  The noodles must be firm before frying. Can be
  prepared day before.
  
  Preparation:  Wash & soak dried shrimp for 30 minutes; cut into thin
  pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2"
  long shreds.  Thinly slice pork to match. Blanch bean sprouts in noodle
  water (this water will have other uses, so hold onto it). Peel strings off
  celery stalks, thinly slice.  Peel & halve onions, slice thinly. Core
  pepper, slice thinly in 2" lengths.  Slice tomato in thin wedges. OR: slice
  these vegetables to match size of bean sprouts for better looking dish (a
  good shredder does this job quick- ly). Mix sauce ingredients in bowl.
  
  Stir-fry:  Add 1/2 of peanut oil to hot wok.  When oil begins to smoke,
  toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
  high heat for 2 minutes.  Add sauce, & continue cooking until sauce reduces
  by half. Remove to holding bowl.
  
  Rinse wok; return to high heat; when it is dry, reduce heat to medium & add
  remaining peanut oil.  Heat oil to moderate (don`t let it smoke); add curry
  powder, stirring to mix with oil.  Avoid burning curry; if it burns, start
  over.  Cook curry powder for about 30 sec- onds. Add noodles a fist-full at
  a time, breaking noodles into short pieces. Toss noodles to coat & heat
  them.
  
  When hot, add cooked shrimp & vegetables; toss together to mix.  Turn off
  heat.  Add pork, egg shreds & tomato wedges; mix together.  Serve. By the
  time dish is on the table, tomatoes will be hot, but still firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore Chilli Crab
 Categories: Singapore, Seafood
   Servings:  4
 
           Stephen Ceideburg
      4    Blue crabs
      3 ts Tamarind pulp
    3/4 c  Boiling water
      2    Chopped onions
      1    Piece fresh ginger, 5 cm
      2    To 3 birdseye chillies
      3    Green onions, chopped
      2 ts Cornflour
      3 tb Oil
      3 ts Sugar
      2 ts Tomato paste
 
  This Singapore dish is a classic and, like all classics, it is superb.
  Serve it with plain rice.
  
  Boil a large pot of water and drop in 4 green blue swimmers. Boil them
  rapidly for 4 minutes then tip the contents of the pot into a colander to
  drain. When cool enough to handle, chop crabs into quarters with a cleaver
  or large knife, leaving legs at- tached to body. With a hammer. gently
  crack the claws and areas of harder shell.
  
  Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop
  2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies
  (or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour
  with a little water.
  
  In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion,
  ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab
  pieces and strained tamarind water, lower heat and simmer for 3-4 minutes.
  Lift the crab out onto a serving dish and to the mixture in the wok add 3
  teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and
  stir again until the mixture thickens. Pour over the crab, garnish with the
  rest of the chillies and the spring onions and serve.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore Stir-Fried Rice Stick Noodles
 Categories: Singapore, Pasta
   Servings:  4
 
           Stephen Ceideburg
      6    Dried Chinese black
           -mushrooms
    1/2 lb Rice stick noodles (about
           -1/16-inch thick)
      3 tb Peanut or corn oil
      2    Quarter-size slices fresh
           -ginger
    1/2 ts Salt
    1/2 lb Medium shrimp, shelled and
           -deveined
      1    Whole chicken breast,
           -skinned, boned and cut into
           -shreds
    1/4 lb Chinese barbecued pork, cut
           -into match stick strips
      1 sm Onion, cut lengthwise into
           -thin slices
      1    Stalk celery, cut into
           -diagonal thin slices
    1/4 lb Fresh snow peas, stems
           -removed and julienned
    1/2    Green bell pepper, seeded
           -and thinly sliced
      2    Green onions, cut into 1
           -1/2-inch lengths
      1    To 2 tablespoons Indian
           -Madras-style curry powder
      1 ts Sugar
      1 tb Dark soy sauce
      1 tb Light soy sauce, or more if
           -needed
      4 tb Chicken stock, or more if
           -needed.
 
  In this popular Cantonese teahouse specialty, the rice noodles are
  permeated with an aromatic infusion of curry spices and herbs, seasonings
  borrowed from Indian and Malay cooking-- both cuisines are indigenous to
  Singapore.
  
  Cover mushrooms with warm water. When soft and pliable, remove and squeeze
  dry. Cut off and discard stems. Cut caps into thin slices.
  
  Bring a large pot of water to a boil. Add noodles; using chopsticks, stir
  and loosen noodles. When soft and pliable, about 30 seconds, drain them
  into a colander. Cover and let cool.
  
  Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger,
  the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm
  to the touch, about 1 minute. Remove and set aside. Pick out and discard
  ginger.
  
  To hot wok add remaining oil, ginger and salt, crushing ginger against
  sides of wok. When oil is hot, toss in onions, celery, snow peas,
  mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1
  to 2 minutes). Push vegetables to side of wok. Add curry powder to center
  of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and
  chicken stock. Mix.
  
  Add noodles; combine,with vegetables by using chopsticks, to lift, shake
  and separate strands of noodles, until they are evenly coated with sauce,
  moist but not wet and begin to cling to each other. (Add more chicken stock
  if noodles seem too dry). Return meat mix mixture, taste for seasoning.
  Toss to heat through.
  
  PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g
  saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 8/7/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Singapore-Style Rice Noodles
 Categories: Singapore, Pasta, Vegetarian
   Servings:  4
 
           Karen Mintzias
    1/2 lb Rice noodles or rice sticks
           -or rice vermecelli
    1/4 lb Leeks
    1/4 lb Carrots
    1/4 lb Red peppers
      1 oz Fresh chilies
      4    Scallions
      2 tb Peanut oil
      2 ts Salt
      2    Eggs, beaten
      2 ts Sesame oil
    1/2 ts Salt

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Curry paste
      1 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
  1 1/3 c  Stock (chicken or vegetable)
      1 tb Sugar
      2 tb Rice wine or dry sherry
      2 tb Light soy sauce

MMMMM-----------------------------GARNISH----------------------------------
           Fresh coriander leaves
 
  Soak the rice noodles in a bowl of warm water for 25 minutes.  Drain in a
  colander or sieve.  (If you are using dried egg noodles, cook them for 3 to
  5 minutes in boiling water, drain, and immerse them in cold water until
  required.)
  
  Wash and finely shred the white part of the leeks.  Finely shred the
  carrots, peppers, scallions and chili.  In a small bowl, combine the eggs
  with the sesame oil and salt.
  
  Heat a wok or large pan over a high heat and add the oil.  When almost
  smoking, add the carrots, leeks, scallions and salt and stir-fry for a few
  seconds.  Add the peppers and stir-fry for about 1 minute.  Put in the
  curry sauce ingredients and the drained noodles.  Stir-fry the mixture for
  about 5 minutes until well mixed and heated through.  Then add the egg
  mixture blending thoroughly.  Stir-fry for 1 further minute.  Serve at
  once, garnished with fresh coriander.
  
  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
  Inc. - New York ISBN: 0-688-07753-6
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Siopow (Steamed Dumplings)
 Categories: Chinese, Appetizers
   Servings: 30
 
      1    Wrapper recipe
      1 c  Water
      1 tb Oil
    1/4 ts Salt
      1 c  Chopped shrimp
    1/4 c  Ground pork
      1 c  Minced water chestnuts
    1/4 c  Minced scallions
    1/4 c  Minced onions
      1    Egg
      1 ts Pepper
      1 ts Salt
 
  Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until
  it forms a ball.  Divide into 1 1/4 inch balls and roll each until paper
  thin.  Spoon 1 tb. mixture into each wrapper, fold and seal. Arrange in
  steamer and steam 30 minutes.
  
       Again some explanation... these can be made with much thicker wrappers
  (the ones the street vendors sell are more like 1/2 to 1 inch thick) and
  the filling can be just about anything.  I have done these with leftover
  meat and a few vegetables ... such as mushrooms, celery etc.
  
  Courtesy of Ted Taylor. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sizzling Rice Soup
 Categories: Chinese, Soups
   Servings:  6
 
      6 c  Chicken broth
      2 tb Shredded Smithfield ham
      4 sm Cakes Chinese bean curd
           -cubed, rinsed in cold water
      6 lg Chinese black mushrooms
           - soaked, squeezed dry
           - and shredded
      4 c  Peanut oil for deep-frying

MMMMM----------------------------RICE CRUST---------------------------------
           Rice
           Oil, peanut

MMMMM-----------------------------GARNISH----------------------------------
           Chopped scallions
           Sesame oil
 
  BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and
  mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot
  (about 380F). Test the oil by dropping a small piece of Rice Crust into it.
  It should float immediately. Slip the whole Rice Crust into the oil. As it
  begins to puff up like popcorn, break it up into large chunks with long
  chopsticks. Turn it to brown on all sides (about 1 minute). Remove the rice
  and drain it. At the table, add the rice to the serving bowl of soup. It
  will sizzle as the steam rises and provide quite a show. Add the scallions
  and sesame oil just before serving. (The oil used for deep-frying can be
  cooled, strained through a fine sieve and stored in a jar for future use.)
  
  FOR RICE CRUST: Prepare rice as you normally would, but cook it in a wide,
  heavy pot at least 15 minutes after the rice is soft so that a crust forms
  on the bottom of the pot. Spoon off the top layer of loose rice and set
  aside for Fried Rice or freeze it for future use. If left to stand
  overnight at room temperature, the crust will be easier to remove from the
  pot. To use the rice right away, keep the pot on low heat and dribble
  peanut oil around the edge. Heat for a few minutes, then loosen the crust
  with a spatula. It should come out in one whole piece. Invert the crust
  onto a plate. It can now be frozen for future use or used while still hot.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sizzling Rice
 Categories: Chinese, Rice
   Servings:  1
 
      1 c  Short grain rice
      1 c  Cold water
           Salad oil
 
  Place rice in a 2-quart pan.  Wash with water until water runs clear;
  drain.  Add water.  Cover and bring to a boil over high heat; reduce heat
  to low and simmer for 2 minutes.  Turn off heat and let stand for 30
  minutes.  Turn rice into a wide frying pay (preferably with a non-stick
  finish); pack in an even layer about 1/2 inch thick.  Cook over low heat
  for one hour.  Turn layer of rice over and cook for another hour or until
  rice is very dry.  When cool, break into 2 inch squares and store in an
  airtight container, at room temp up to 3 months.
  
  To cook sizzling rice, pour salad oil to a depth of one inch in a small
  deep pan.  Heat to 375 degrees on a deep frying thermometer.  Cook rice
  squares, 2 or 3 at a time, until golden (about 2 minutes).  Drain briefly
  on paper towels, then used while still hot in any sizzling dish.
  
  Makes 1 batch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sizzling Sichuan Scallops
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Large scallops, cut into
           - 1-inch pieces

MMMMM-------------------------SCALLOP MARINADE------------------------------
      1 tb Dry vermouth
    1/2 ts Sugar
      2 ts Cornstarch
      1 ts Sesame oil

MMMMM--------------------------SAUCE MIXTURE-------------------------------
    1/4 c  Chicken stock
      2 tb Soy sauce
      1 tb Chinese rice wine
           -=OR=- Dry sherry
      1 tb Brown sugar
      1 ts Cornstarch
      3 tb Peanut or corn oil
           - (or more if needed)
    1/2 ts Salt
      2 ts Fresh peeled ginger, minced
      2 ts Fresh peeled garlic, minced
      2    Green onions, chopped
      2 ts Chili paste with garlic
      1    Cucumber, peeled and cut
           - into 1/2" thick pieces
      1 tb Red wine vinegar
      1 ts Sesame oil
 
  PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside
  for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice
  wine, sugar and cornstarch; set aside. Preheat the wok over medium-high
  heat. Add 2 tablespoons of the oil and half the salt. Add dry scallops to
  the hot oil, stir-fry for about 1 minute. When the scallops begin to feel
  firm to the touch, remove from the wok; set aside. Reheat the wok. Add 1
  tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and
  chili paste; cook gently for 15 seconds. Turn heat to high; toss in
  cucumbers. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly
  to thicken. Return the scallops to the wok, add the vinegar and sesame oil;
  quickly toss for a few seconds to reheat. Place the cast iron platter on a
  burner over high heat for 5 to 10 minutes or place in a very hot oven.
  Sprinkle a few drops of water to test the heat. It should bubble and
  sizzle. Put a heatproof trivet on the dining table. Carefully place the hot
  sizzling platter on top of the trivet. As soon as the scallops are
  finished, transfer the scallops to a plate and quickly pour the mixture
  onto the hot platter and listen to it sizzle. Serve hot. Makes 4 servings
  as the main entree or up to 8 as part of a multi course Chinese menu.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sizzling Sweet & Sour Seafood
 Categories: Chinese, Seafood
   Servings:  4
 
    1/3 c  Each sugar, white wine
           -vinegar, chicken broth
      2 tb Soy sauce
      1 tb Dry sherry
  1 1/2 tb Cornstarch
      3 tb Salad oil
      2    Cloves garlic, minced
      1 ts Minced fresh ginger
    1/2 lb Medium-size raw shrimp,
           -shelled and deveined
    1/2 lb Scallops, halved
      1    Carrot, very thinly sliced
    1/2 c  Sliced bamboo shoots
      1    Green pepper, seeded and cut
           -in one inch squares
      5    Whole green onions, cut in 1
           -1/2 inch lengths
    1/4 ts Salt
      6    2 inch squares sizzling rice
 
  In a bowl, combine sugar, vinegar, broth, soy sauce, sherry & cornstarch
  for cooking sauce, set aside.  Heat wok or wide frying pan over high heat.
  When pan is hot, add 1 1/2 T of the oil.  When oil begins to heat, add
  garlic and ginger. Stir once, then add shrimp and scallops and stir fry
  until shrimp turn pink and scallops are opaque throughout (about 3
  minutes). Remove from pan and set aside.  Heat the remaining 1 1/2 T oil in
  the pan. Add carrot and bamboo shoots and stir fry for 3 minutes, adding a
  few drops of water if pan appears dry.  Add pepper, onion, and salt and
  stir fry for one minute.  Return shrimp and scallops to pan.  Stir cooking
  sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens.
  Turn off heat, cover and keep hot while you fry sizzling rice as recipe
  directs.  Turn seafood mixture into a preheated bowl.  Bring hot fried rice
  cakes to the table on a platter and immediately pour over seafood mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sliced Pork with Wood Ear Fungus
 Categories: Chinese, Pork
   Servings:  6
 
      8 oz Pork tenderloin; filet
  1 1/2 oz Wood ear fungus; dried,
           -soaked 25 minutes in
           -warm water
  1 1/2 oz Spinach;leaves young, tender
      2    Green onions; trimmed;diced
      3    Ginger; slices/thick/fresh
  1 1/4 ts Garlic; minced
      3    Red chili peppers; fresh or
           -pickled/chopped
      2 tb Lard; softened
      2 tb Oil; for frying

MMMMM---------------------------SEASONING #1--------------------------------
    1/4 ts Salt
      1 tb Light soy sauce
      1 tb Rice wine;or dry sherry
      2 ts Cornstarch
      1 tb Vegetable oil

MMMMM---------------------------SEASONING #2--------------------------------
    1/2 c  Chicken stock
      2 tb Light soy sauce
      2 ts Chinese brown vinegar
      1 ts Rice wine; or dry sherry
    1/2 ts M.S.G.; optional
  1 1/4 ts Sugar
      1 ts Cornstarch
 
  Slice the pork across the grain into very thin slices and cut into bite
  sized pieces.  Place in a dish with the #1 seasoning ingredients.  Mix well
  and leave for 20 minutes.
   Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and
  chop coarsely.  Heat a wok, or large skillet and add the lard and frying
  oil.  Stir-fry the spring onion, garlic and chili peppers together for one
  minute, then add the Wood Ears and spinach and stir-fry briefly.  Push to
  one side of the pan and add the sliced pork.  Fry on both sides until
  lightly colored, then stir in the other ingredients and continue to
  stir-fry until the pork is almost cooked, about 1 1/4 minutes.
   Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce
  has thickened.  Add a dash of salt to taste, and serve.  Steamed rice a
  MUST.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sloppy Al's Tofu (Just for You, Al)
 Categories: Chinese, Vegetarian
   Servings:  6
 
  1 1/2 lb Regular tofu, frozen, thawed
           -and squeezed
      3 tb Oil
      1 lg Onion, diced
      2 md Green peppers, seeded and
           -diced
     30 oz Spanish style tomato sauce
  1 1/2 tb Chili powder
      1 ts Salt
    1/8 ts Pepper
    1/2 ts Dried oregano
      1 tb Soy sauce
      1 tb Prepared mustard
      1 tb Sugar
      2 tb Worcestershire sauce
      3 tb Oil
 
  Prepare tofu and set aside. In a large skillet, saute the onion and peppers
  in 3 tablespoons oil until just tender. Add tomato sauce, chili powder,
  salt, pepper, oregano, soy sauce, mustard and sugar. Stir and simmer for 20
  ~25 minutes. Heat the other 3 tablespoons oil in a heavy skillet and add
  tofu and worcestershire sauce. Stir until tofu is nicely browned and
  worcestershire sauce is absorbed. Add tomato sauce mixture and simmer
  another 5 minutes. Serve over sandwich buns with plenty of green salad.
  
  Hope you enjoy this, Al. It makes PLENTY so there will be gobs of leftovers
  for you.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Small, Shanghai-Style Sweet and Sour Ribs
 Categories: Chinese, Pork
   Servings:  6
 
           Stephen Ceideburg
      3 lb Pork Spareribs *
           Peanut Oil
    1/2 c  Sugar
    1/3 c  Chinese Rice Vinegar
      1 ts Salt
      1 tb Dark Soy Sauce
 
  * Cut spareribs across bone into 1-1/2 inch lengths.
  ~-------------------------------------------------------------------------
  Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When
  very hot, add ribs in small batches and fry until brown and crispy, about 5
  minutes. Remove and drain.
  
   Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return
  wok to stove and turn heat to high. When hot, add vinegar mixture. Cook,
  stirring, over high heat until syrupy. Add ribs; toss in the mixture until
  well coated. Serve warm or at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smashed Radishes in Soy Dressing
 Categories: Chinese, Appetizers
   Servings:  4
 
      2    Dz. fresh red radishes
      2 ts Salt
      1 ts White vinegar
      1 ts Sugar
      3 ts Thin soy sauce
      3 tb Peanut oil
      1 ts Sesame oil
    1/4 ts Fresh ginger juice
           Chinese parsley for garnish
 
  This violent sounding dish is more an appetizer or side dish than a salad.
  
  Remove heads and tails from radishes; wash.  Using bottom of heavy drinking
  glass, about 2" across base, hit radishes on side to crack them - not mash
  them -so dressing can get into flesh. Avoid rendering a crushing blow no
  matter how you feel that day.  Sprinkle radishes all over with salt, put
  them in a bowl, and set aside for about 15 minutes at room temperature.
  
  Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil,
  sesame oil and fresh ginger juice.  Double amount of vinegar for a sharper
  taste, if desired. Drain liquid from radishes (salt will have drawn off
  quite a bit of water); pour dressing over them; cover and refrigerate for
  30 minutes. If you make this dish ahead of time, pour on dressing 30
  minutes before serving.  Immediately before serving, transfer radishes to
  serving dish; garnish with Chinese parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snow Pea & Pear Salad
 Categories: Chinese, Salads
   Servings:  4
 
    1/4 c  Plain Yogurt
      2 tb Pineapple Juice
    1/2 ts Sugar
      1 lg Firm, Ripe Pear
      1 ts Lime Juice
      8    Radicchio Leaves
      3    Green Onions, Thinly Sliced
      2 tb Chopped Walnuts Toasted
     20    Snow Peas Divided
 
  Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
  Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
  Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
  Brush With Lime Juice.  Arrange Snow Peas & Pears On Each Of 4 Radicchio
  Lined Salad Plates.  Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
  With Green Onions & Walnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snow Peas with Sesame Seeds
 Categories: Chinese, Vegetables
   Servings:  6
 
      2 c  Water
      1 lb Snow peas
      1 tb Butter
      3 tb Sesame seeds
      1 tb Chopped shallots
           Ground black pepper
 
  Pour the water into a saucepan. Bring to a boil and add the snow peas to
  the pan. Blanch them for 1 minute and drain. Melt the butter in a nonstick
  frying pan. Add the sesame seeds and brown them lightly. Add the snow peas,
  shallots, and pepper. Saute for 1 minute and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snow White Chicken
 Categories: Chinese, Chicken
   Servings:  2
 
      1 ts Salt
    1/2 ts Sugar
    1/2 tb Wine
    1/2 lb Fresh mushrooms
    1/2 ts Accent (MSG)
      2 ts Cornstarch
    1/2 lb Snow peas
    1/4 oz Ginger
      4    Water chestnuts, sliced
      2 oz Bamboo shoots, sliced
    1/2    Chicken breast, sliced into
           -thin strips
 
  Heat oil in frying pan and pour in chicken and saute for a few minutes.
  Remove chicken and drain off oil.  Saute rest of ingredients, except for
  cornstarch, for a few minutes.  Add cornstarch and cook to thicken for a
  few minutes.  Add sauteed chicken and allow to heat thoroughly.
  
  Little Shanghai Cafe I & II - Littleton, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soba Noodles with Grilled Tuna & Soy Ginger Sauce
 Categories: Chinese, Seafood
   Servings:  8
 
      1 c  Chicken broth
      1 tb Olive oil
      8    4 oz. tuna steaks
           1/2 inch thick
      3 tb Minced garlic
  2 1/2    Inch piece of fresh ginger
           Peeled and minced
      1 c  Rice vinegar
    2/3 c  Soy sauce
  1 1/2 tb Finely grated lemon zest
      1 ts Minced serrano chile
           Or
    1/2 ts Crushed red pepper
      1 ts Sugar
      6    Scallions, thinly sliced
      1 lb Dried soba noodles or
           Rice noodles or linguine
    1/4 c  Minced fresh chives
      1 tb Minced fresh mint
           Sprigs of mint for garnish
 
  Rub tuna steaks with oil and season with salt and pepper. Set aside. In a
  small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add
  the garlic and ginger and cook, stirring until slightly colored, about 1
  minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest.
  Add the chile and sugar and bring to a boil. Remove from the heat and stir
  in the scallions and keep warm.
  
  Bring a pot of water to the boil for the noodles.
  
  Grill the tuna for about 5 minutes, turning once, until charred on the
  outside and pink in the middle. Transfer to a plate and keep warm. Cook the
  noodles and toss with half of the soy sauce mixture. Mound the noodles on 8
  warm plates. Place the tuna on the noodles and spoon the remaining sauce
  over. In a small bowl, toss the remaining zest with the chives and minced
  mint and sprinkle over each serving. Garnish with mint and serve
  immediately.
  
  Source:Food and Wine November 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
 Categories: Japanese, Condiment
   Servings:  1
 
      1 x  3" round section daikon
      6 tb Pon-su (equal soy-lemon juic
      4 ea Takano Tjume (Whole red pepp
      2 ea Spring onions, chopped
 
  Make 4 openings in the  flat side of the daikon with chopsticks or the tip
  of a knife.  Insert a red pepper deep into each opening, so that the tip is
  level with the daikon.  Set aside for at least 4 hours.  The daikon's
  moisture will reconstitute the pepper and the pepper will have spiced the
  daikon.  Grate the daikon, divide into 6 equal parts, and roll into a small
  ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and
  add a ball to each dish. garnish with onion and serve with sashimi.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soup Noodles with Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Nests shrimp-flavored
           -noodles
      4    Qt. salted water
    1/2 c  Lily flowers, soaked
      1    Green onion, slivered
      1 c  Napa cabbage, shredded
      1 c  Steamed chicken breast,
           -cooled & shredded
      3 c  Chicken broth
      2 tb White rice vinegar
      1 ts Sugar
    1/2 ts Salt
      1 tb Peanut oil
 
  A noodle dish for the winter months.
  
  Preparation:  Cut hard tips off soaked lily flowers; cut in half. Wash
  noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
  
  Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just
  before adding broth to bowls.
  
  Stir-fry:  Add oil to hot wok. When it begins to smoke, add onions, &
  stir-fry until fragrant.  Add vegetables; stir-fry for 1 minute.  Put onto
  noodles; top with chicken; add soup, and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Fish Head Soup for One (Canh Chua Dau Ca)
 Categories: Vietnamese, Soups, Seafood
   Servings:  4
 
           Stephen Ceideburg
      2    Scallions, white part only,
           -crushed with the side of a
           -knife
           Sprinkling of freshly ground
           -black pepper
      2 ts Salt
      2 tb Plus 4 teaspoons fish sauce
           -(nuoc mam)
      1 lg Fish head or fish carcass,
           -split down the center
      1 qt Water
    1/2 c  Canned sliced sour bamboo
    1/4    Fresh pineapple, cut in a
           -lengthwise section and
           -sliced
      1 ds MSG (optional)
      2 tb Mixed chopped fresh
           -coriander (Chinese parsley)
           - and green scallions
 
  An excellent way to get twice the pleasure out of your fish purchase. You
  can use either the fish head or the fish carcass if you wish. To the people
  of South Viet Nam, this is as much their traditional dish as Southern Fried
  Chicken is to our southerners--and it will meet with instant praise.
  
  Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish
  sauce over the fish head.  Allow to stand for 10 to 15 minutes.
  
  Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple
  slices.  Cook at a lively boil for 5 minutes.  Drop fish head into the
  actively boiling water and, keeping at a boil, add the 2 tablespoons fish
  sauce, remaining teaspoon salt, and a dash of MSG.  Boil the fish head for
  a total of 10 minutes.  Transfer to a soup tureen, sprinkle on the
  coriander and scallion green, and serve.
  
  Note:  If the fish head is dropped into water that is not boiling, it will
  fall apart.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
  
  This is real good with chunks of catfish, shrimp, whatever...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Soup with Rice Noodles
 Categories: Chinese, Soups
   Servings:  4
 
      5 c  Chicken stock, strained and
           -fairly clear
    1/8 lb Boneless pork butt
      4    Black mushrooms
    1/3 c  Dried bamboo shoot tips,
           -soaked and shredded
      1    Green onion
    1/2 c  Rice stick noodles, soaked
      1 ts Thin soy sauce
      1 pn Sugar
      2 ts White vinegar
    1/2 ts Sesame oil
 
  Preparation:  Wash and soak mushrooms in warm water for 30 minutes; shred.
  Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1"
  pieces.  Slice pork butt into 1" matchsticks.  Wash and trim green onion,
  shred on the bias into 1" pieces.  Soak rice stick noodle in warm water
  until soft.
  
  Cooking Soup: In sauce pan, heat broth.  When it reaches gentle boil, add
  pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
  soaked rice stick noodles; simmer for another 10 minutes. A minute before
  removing from heat, add vinegar and sesame oil; stir. Remove to serving
  bowl; garnish with shredded green on- ions. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour-Hot Soup (Suan la Tang)
 Categories: Chinese, Soups, Pork
   Servings:  6
 
      5    Dried black mushrooms
     15    Pieces cloud ear fungus
     30    Pieces dried lily flower
      6 c  Chicken stock
      1 c  Mushroom liquid
      6 tb Clear rice vinegar
      3 tb Thin soy
      1 ts Freshly ground black pepper
    1/4 lb Lean pork
      1 ts Dry sherry or rice wine
      1 ts Thin soy
    1/2 ts Sugar
           Cornstarch to coat
    1/2 c  Shredded bamboo
      2    Cakes bean curd, shredded
      2 tb Peanut oil
      4 tb Cornstarch (mixed as paste
           -with
      5 tb Cold stock or water)
      2    Eggs, beaten
      4    Scallions, diced
    1/4 c  Sesame oil
 
  Preparation:  Soak mushrooms, cloud ear, and lily flowers separately in hot
  water for 25 to 30 minutes or until soft.  Reserve mushroom liquid in
  amount specified above.  Next remove stems from mushrooms; discard. Pick
  off tough ends of cloud ear; discard ends; coarse chop cloud ear. Remove
  tough ends of lily flowers; cut flowers in half.  Set aside until ready to
  begin cooking.
  
  Slice pork thin, then cut into fine shreds.  Place in small bowl, to which
  also add wine, soy sauce and sugar; mix well with fingers.  Add cornstarch
  and mix again to coat evenly.  Slice bean curd in thirds, cut each slice in
  half, then cut each half into shreds.
  
  Mix up cornstarch paste with cornstarch and stock or water; set aside.
  
  Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring to
  simmer; add shredded bean curd; mix with chopsticks to keep bean curd from
  sticking together.  Simmer for 2 minutes.
  
  While stock is simmering, heat wok and add peanut oil.  Heat oil for 10
  seconds; then add shredded pork; stir vigorously with spatulas until pork
  loses its brown color and turns white.  At this point, add mushrooms, cloud
  ear, lily flower and bamboo.  Stir for 15 seconds over high heat; add to
  stock.
  
  Bring stock back to simmer and slowly thicken with cornstarch mixture,
  adding a little at a time until desired thickness is reached. Remove from
  heat and slowly add beaten egg, dripping and folding a little at a time.
  Top soup with diced scallions and sesame oil.  Serve immediately.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South: Goanese Fiery Duck Curry in Vindaloo Sauce
 Categories: Indian, Poultry
   Servings:  4
 
           Stephen Ceideburg
      6    Dried red chiles, stemmed
           -and broken
    1/2 c  Distilled white vinegar
      4    Garlic cloves, peeled
      1    Half-inch piece peeled fresh
           -ginger
      2 ts Ground cumin
      2 ts Ground coriander
    1/2 ts Ground cinnamon
      4 lb Duck, quartered and skinned
      2 tb Mild vegetable oil
      1 ts Salt, or to taste
      1 c  Water
      2 ts Sugar
      2 tb Minced cilantro or parsley
 
  Goa has developed its own cuisine and vindaloo is one of its main
  creations. Two important features of vindaloo are the technique of
  marinating meat in vinegar and the use of fiery spices. Although I have
  reduced the number of chiles, 4 more may be added if a hotter dish is
  desired. Cornish hens may be substituted for duck.
  
  Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into
  a puree. Scrape mixture into a small bowl. Add cumin, coriander and
  cinnamon and mix thoroughly.  Coat duck pieces well with spice paste. Cover
  and refrigerate for at least 2 hours.
  
  Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and
  brown on all sides. Add salt, water, sugar and any remaining spice puree.
  Bring to a boil. Cover and simmer, stirring occasionally, until duck is
  tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter,
  pour sauce over, and garnish with minced cilantro.
  
  PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g
  saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South: Malabar Fish Poached in Coconut Milk
 Categories: Indian, Seafood
   Servings:  2
 
           Stephen Ceideburg
      4    Fish filets (red snapper,
           -sole, bass or whitefish) *
      2 tb Fresh lemon juice
    1/2 ts Salt, or to taste
    1/2 ts Freshly ground pepper
  2 1/2 tb Mild vegetable oil
      1 tb Dried curry leaves (or 8
           -fresh curry leaves), or
           -minced cilantro
      1 c  Chopped onion
      2 ts Grated fresh ginger
      1    Or 2 fresh serrano chiles,
           -stemmed, seeded, minced
    1/4 ts Turmeric
    1/2 ts Ground cumin
      2 tb Unsweetened flaked coconut
  1 1/2 c  Coconut milk
 
  * 1/2-inch thick and about 5-1/2 ounces each
  
  This simple classic from the coastal region of southern India makes an
  elegant entree for a fancy dinner.
  
  Place fish in a shallow dish and rub well with lemon juice. Sprinkle with
  salt and pepper. Set aside to marinate for at least 30 minutes.
  
  Heat 1 1/2 tablespoons oil in a heavy frying pan over medium-high heat. Add
  fish and cook until just opaque, about 2 minutes per side. Remove with a
  slotted spoon and set aside.
  
  Heat remaining 1 tablespoon oil in the same pan. Add curry leaves, onion,
  ginger, chiles and turmeric. Cook until onion is soft, about 3 minutes. Add
  cumin, coconut and coconut milk. Cook, uncovered, until sauce is slightly
  thick, 8 to 10 minutes. Gently slip in fish filets, cook 1 or 2 minutes and
  remove from heat.
  
  Transfer fish to a heated platter. Spoon sauce over and serve.
  
  Note: Dried or fresh curry leaves are available at Indian grocery stores.
  
  PER SERVING: 920 calories, 69 g protein, 16 g carbohydrate, 67 g fat (43 g
  saturated), 115 mg cholesterol, 762 mg sodium, 4 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South: Mangalore Pineapple Curry (Mangai Kari)
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
      1 ts Sesame seeds
    1/4 ts Fenugreek seeds
      1 tb Flaked unsweetened coconut
      8 oz Pineapple chunks in
           -unsweetened juice
    1/4 ts Turmeric
    1/2 ts Brown sugar
    1/4 ts Salt
    1/4 ts Cayenne pepper
    1/2 tb Light vegetable oil
    1/2 ts Mustard seeds
     10    Fresh curry leaves, or
      1 tb Chopped fresh cilantro
 
  A classic of the Mangaloreans in southern India, this recipe traditionally
  uses small green mangoes. Try it as a side dish with Cornish hens or roast
  turkey.
  
  Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet.
  Dry-roast over medium heat, shaking pan often until seeds become aromatic
  and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee
  grinder and reduce to a powder. Combine pineapple chunks and juice with
  turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart
  saucepan. Cover, and cook over medium heat until thick, about 8 to 10
  minutes. Heat oil in a small frying pan over medium-high heat. Add mustard
  seeds; when seeds pop (takes about 1 minute) stir in curry leaves or
  cilantro. Remove immediately and pour over pineapple curry.
  
  Serve hot.
  
  PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g
  fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soy Sesame Chicken with Oriental Vegetables
 Categories: Chinese, Chicken
   Servings:  6
 
    1/3 c  Low-sodium soy sauce
    1/4 c  Chopped fresh cilantro
    1/4 c  Chopped green onion
    1/4 c  Canned unsalted chicken
           -broth
      2 tb Chopped fresh ginger
      2 tb Rice wine vinegar
      4    Garlic cloves, chopped
      2 ts Hot chili paste with garlic
      1 ts Oriental sesame oil
      6    Boneless skinless chicken
           -breasts
           Vegetables
     12 oz Small carrots, thinly sliced
           -diagonally
     12 oz Jicama, peeled, cut into
           -thin matchstick size slices
      8 oz Snow peas
      1 tb Oriental Sesame Oil
      1 tb Sesame Seeds
      2 tb Canned Unsalted Chicken
           -Broth
 
  Chicken - Combine first 9 ingredients in medium bowl.  Pour 1/2 c marinade
  into shallow dish.  Reserve remaining marinade for vegetables. Add chicken
  to marinade in dish and turn to coat.  Cover and refrigerate at least 2 and
  up to 4 hours.
  
  Vegetables - Bring medium pot of salted water to boil.  Add carrots and
  simmer 3 minutes.  Add jicama and peas and cook until just tender, about 2
  minutes.  Drain.  Refresh with cold water and drain.  (Can be prepared 4
  hours ahead.  Cover vegetables and chill.)
  
  Drain chicken.  Heat oil in heavy large skillet over medium-high heat. Add
  chicken smooth side down; cook 3 minutes.  Turn chicken and sprinkle with
  sesame seeds.  Cook until chicken is cooked through, about 3 minutes.
  Transfer to plates and keep warm.
  
  Add broth and reserved marinade to skillet.  Add carrots, jicama and snow
  peas and stir until heated through about 3 minutes.  Remove vegetables from
  heat.  Top chicken with vegetables and drizzle juices over.  240 calories
  per serving, 6 g fat, 518 mg sodium, 66 mg cholesterol.  From Bon Appetit's
  Light & Easy Mar '93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soya Sauce and Chilli Relish - Sambal Kecap
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2 tb Dark soya sauce
    1/2    A lemon or 1 lime, juice
           -only
      2    Cabe rawit, crushed, or:
      1 ts Chilli powder
      2    Shallots, sliced very thin
      1    Clove of garlic, crushed
           -(optional)
      1 tb Boiled water
 
  This is a very simple sambal, quick and easy to make. It is ideal for
  adding just a little piquancy to such dishes as Mie Jawa, any sate
  (especially if you don't like peanut butter sauce), and Nasi Goreng.
  
  Mix all the ingredients well together just before serving.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soya Sauce Sambal (Sambal Ketjap)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
    1/2 c  Soya sauce
      2    Fresh chillies, cut into
           -ringlets
      1 lg Onion, thinly sliced
    1/2    Lemon, juice only
 
  Combine all these ingredients and blend well. Place in a small bowl. In
  Indonesia it accompanies many popular dishes including fried rice. In this
  country it may be used to accompany grills and roast chicken served with
  rice. Avoid the chilli ringlets if you prefer a milder taste. The onions
  are particularly tasty.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Special Egg Foo Yung
 Categories: Chinese, Eggs
   Servings:  1
 
      4 lg Eggs
      1 c  Bean Sprouts
      2 tb Pork, BBQ's, optionl
      1 c  Ham, cooked, chopped
      1 c  Shrimp, shelled
      2    Green onion stalks, sliced
      2 tb Peas and carrots
    1/2 ts Sugar
        ds White pepper
      1 tb Flour
           Salt, to taste
 
  Combine omelet ingredients in a large bowl.  Mix well.
  
  Heat 7 inch skillet with 2 ts. oil at medium to high heat.  Pour 1/2 of
  mixture in pan, spreading to even thickness.  Cook for 1 1/2 minutes, until
  lightly browned.  Turn and cook for another 1 1/2 minutes. Remove, and cook
  the second half of the mixture.
  
  The meat/vegetables can vary, though the bean sprouts are a "must".
  
  Do not expect the mixture to wait long.  It will turn watery, and should be
  used as soon as possible.
  
  Serve with Foo Yung sauce and rice, but each is optional.
  
  From:  _The Joy of Wokking_ , Martin Yan  (can cook)
         IBSN 0-385-18342-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Special Egg Foo Yung Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
    1/2 c  Soup stock, chicken
    1/2 ts Sugar
      2 ts Soy sauce
    1/4 ts Sesame oil
  1 1/2 ts Cornstarch solution
 
  Mix cornstarch in about 3 ts of water.  Mix all ingredients together. Bring
  sauce to a boil to thicken.
  
  Increase the cornstarch slightly for a thicker sauce.
  
  From:  _The Joy of Wokking_ , Martin Yan & the crazy kitchen of Bon and Dan
  Ceppa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced "Fried" Potatoes  (India)
 Categories: Indian, Potatoes
   Servings:  2
 
      9 oz Small potatoes, cut in
           -quarters
      1 qt Water
    1/4 ts Each salt and ground
           -coriander
    1/8 ts Each chili powder, ground
           -ginger, and ground cardamom
      1 ds Ground cumin
      1 ds Ground nutmeg
      1 ds Ground mace
      1 ds Ground cloves
  1 1/2 ts Vegetable oil
  1 1/2 ts Margarine
 
  In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT);
  drain and cool.  Combine seasonings in small cup and set aside. In 8-inch
  nonstick skillet combine oil and margarine and heat until margarine is
  bubbly and hot; add potatoes and saute, stirring occasionally, until
  lightly browned.  Sprinkle with seasonings and continue sauteing until well
  browned, 10 to 15 minutes.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Basmati Rice - Masaledar Basmati
 Categories: Indian, Rice, Vegetarian
   Servings:  6
 
      2 c  Basmati Rice
      3 tb Vegetable Oil
      1 sm Onion Finely Chopped
    1/2 ts Finely Minced Garlic
    1/2 ts Garam Masala
      1 ts Salt
  2 2/3 c  Chicken Stock
 
  Pick over the rice an put in a bowl. Wash in several changes of water.
  Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain
  in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a
  medium flame. When hot, put in the onion. Stir and fry until the onion bits
  have browned. Add the rice, green chili, garlic, garam masala and salt.
  Stir gently for 3 to 4 minutes until all the grains are coated with oil. If
  the rice begins to stick to the bottom of the pan, turn down the heat. Now
  pour in the stock and bring the rice to a boil. Cover with a very
  tight-fitting lid, turn heat to very, very low and cook for 15 to 20
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Chicken Curry
 Categories: Indian, Chicken
   Servings:  6
 
      1 tb Ghee
      2    Onions, sliced
      1    Clove garlic, crushed
    1/4 ts Thyme
      2    Bay leaves
      1 ts Cinnamon
      1 ts Cardamon
      2 ts Mace
      1 tb Ghee
      1    Chicken jointed
      2 tb Curry powder
    1/4 ts Cayenne pepper
      1 ts Salt
  1 1/2 c  Coconut milk
      3    Tomatoes, peeled and chopped
      1 tb Lemon juice
      2    Apples, peeled and thickly
           -sliced
    1/2 c  Cream or sour cream
 
  1. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove
  from pan. 2. add remaining ghee or butter to pan, brown chicken pieces, add
  next 3 ingredients. cook 2-3 minutes.
  
  3. Add coconut milk and return onion mixture to pan. cover and simmer about
  35-45 minutes, till chicken is tender, add last 4 ingredients, simmer 10
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Fish - Chekiang
 Categories: Chinese, Seafood
   Servings:  6
 
           Stephen Ceideburg
      1 lb White fish fillets
      1 tb Minced ginger root
      2    Green onions, chopped
      2 tb Light soy sauce
      1 tb Rice wine or dry sherry
      6 tb Peanut oil
    1/2 ts Five-spice powder
      2 tb Sugar
    1/4 c  Boiling water
 
  Select firm fish fillets and cut them into pieces approximately 1/2 inch
  thick by 1 inch by 3 inches. Marinate 2 to 3 hours in mixture of ginger
  root, green onions, soy and wine. Heat oil in heavy skillet. Drain fish
  slices, reserving marinade, and fry until brown on both sides. Drain on
  paper toweling. Remove oil from skillet. Combine five-spice powder, sugar
  and water. Add to skillet and stir well. Return fish to skillet with
  reserved marinade and cook until sauce is reduced by one-half. Cool and
  serve at room temperature.
  
  From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle,
  101 Productions, San Francisco, 1975.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Shrimp (Laht Ha)
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 lb Fresh prawns
      2    Cloves garlic, chopped
    1/2 ts Salt
    1/2 ts Sugar
           Dash of white pepper
      1 tb Oil
      2 c  Oil for deep-frying

MMMMM------------------------------BATTER-----------------------------------
      1 lg Egg
      2 tb Flour
  1 1/4 tb Cornstarch

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Thin soy sauce
      1 tb Cider vinegar
      1 tb Sesame oil
  1 1/4 tb Sugar
      5    Dried chili peppers, finely
           - chopped, or 1-1/2 tsp.
           - crushed red pepper
 
  Shell, devein and wash prawns.  Drain and pat dry with paper towels.
  
  Add salt, sugar and pepper, mixing well.
  
  While oil is heating to 350-degrees, prepare the batter by beating the egg,
  adding the flour and cornstarch.  Mix thoroughly.
  
  Dip prawns in batter, drop in hot oil and deep-fry for 4 minutes.  Remove
  and drain off excess oil.
  
  Prepare sauce by combining the listed ingredients.
  
  Heat wok, add 1 tablespoon oil, and stir-fry garlic for 1 minute.  Add
  sauce and bring to a boil.
  
  Add deep-fried prawns, mix thoroughly, and serve.
  
  FOR DEEP FRIED PRAWNS ONLY: Follow steps 1 and 2 above.
  
  1/2 cup Sitjar's Crispy Mix or any type of deep fry chicken batter.
  Purchase at any Chinese grocery store.  Add 1/4 cup and 2 tablespoons cold
  water.  Mix well.
  
  Heat 2 cups oil to 350-degree.  Dip prawn in batter and fry for 4 minutes,
  and serve.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Vegetable Pasties
 Categories: Indian, Vegetarian
   Servings:  2
 
MMMMM------------------------------PASTRY-----------------------------------
  1 3/4 oz Wholemeal flour
  1 3/4 oz Plain white flour
    1/4 ts Salt
  1 3/4 oz Margarine

MMMMM-----------------------------FILLING----------------------------------
    1/2    Peeled and chopped onion
      1 tb Oil
    1/2    Crushed garlic clove
    1/2 tb Ground coriander
    1/2 ts Ground cumin
  1 3/4 oz Peeled and diced potato
  1 3/4 oz Peeled and diced carrots
      8 oz Chick peas
           Salt
           Pepper
 
  Filling:
  
  1. Fry the onion in the oil for 5 minutes and add the garlic, spices,
     carrot and potato. Cook for ten minutes, or until the vegetables
     are tender.
  
  2. Add the chick peas and season with the salt and pepper. Leave to cool
     down.
  
  3. Preheat the oven to 200C/400F/GM6.
  
  Pastry:
  
  1. Sift the flours and salt into a large bowl. Add the margerine and
     rub into the flour with your hands until the mixture is like bread-
     crumbs.
  
  2. Add the cold water and press the mixture together to form a dough.
     Turn out onto a floured board and divide into 2 equal pieces.
  
  3. Take out one piece of the dough and knead lightly, pressing it into a
     round shape.
  
  4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable
     mixture on top and fold into a pasty type shape and press the edges
     together.
  
  5. Pierce a couple of holes in the top and bake for 20 minutes or until
     crisp.
  
  This recipe is also nice with filo pastry, or the samosa packets you can
  buy. If you use filo pastry remember to brush the outside with some melted
  margerine or butter to prevent sticking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Whitebait - Jeot Khal *
 Categories: Korean, Seafood
   Servings:  4
 
      8 oz Whitebait Or Other Very Tiny
           - Whole Fish
      3    Egg Whites
    3/4 ts Salt
      1 tb White Sesame Seeds, Finely
           - Ground
  1 1/2 ts Chili Powder
           Oil For Deep-Frying
      2 tb Sesame Oil
 
  Wash the fish and dry thoroughly.  Beat the egg whites, then blend in the
  salt, ground sesame seeds and chili powder.
  
  Heat the oil to moderately hot.  Dip the fish into the egg white mixture,
  then drop into the hot oil and deep-fry until golden brown and crisp. Lift
  out with a spoon and drain well on paper towels. (The fish can be stored,
  when cool, in an airtight container.)
  
  Just before serving, heat the sesame oil in a wide skillet to very hot. Add
  the fish and fry, stirring frequently, until heated through and crisp.
  Serve at once.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy and Sour Shrimp Soup
 Categories: Vietnamese, Soups, Seafood
   Servings:  6
 
           Stephen Ceideburg
      2 oz Lump tamarind, or 2
           -tablespoons tamarind
           -concentrate
    1/2 c  Boiling water
      8 oz Raw shrimp, shelled and
           -deveined
      2    Garlic cloves, chopped
    1/4 c  Plus 1 ts nuoc mam
           -(Vietnamese fish sauce)
           Freshly ground pepper
      2 tb Vegetable oil
      2    Shallots, thinly sliced
      3    Stalks fresh lemon grass,
           -white bulb crushed and cut
           -into 2-Inch sections
      1 lg Ripe tomato, cored, seeded
           -and cut into wedges
      2 tb Sugar
    1/4    Fresh ripe pineapple, cored,
           -cut into 1/4-inch slices
           -and then cut crosswise into
           -small chunks
    1/2 c  Fresh or canned bamboo
           -shoots, drained and thinly
           -sliced
      1 ts Salt
      2    Fresh red chili peppers,
           -minced
    1/2 c  Fresh bean sprouts
      1    Scallion, thinly sliced
      2 tb Shredded mint
 
  This soup has become a staple on my table.  It's relatively quick to make
  and absolutely delicious.  I've made it with chicken as well as shrimp and
  have some red snapper in the freezer to try out the next time. Squid's a
  natural for this dish.  It's from Southern Vietnam.  You can make it as
  sour or spicy as you want by juggling the amounts of the ingredients that
  give those qualities.  It makes a complete meal as is and is excellent with
  salad rolls or cha gio (fried "spring" rolls).
  
  Soak the lump tamarind in the boiling water for 15 minutes, or until the
  tamarind is soft.  Force the tamarind through a fine sieve into a small
  bowl.  If tamarind concentrate is used, dilute it with only 1/4 cup of warm
  water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp,
  garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30
  minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon
  grass and saute briefly, without browning. Add the tomato and sugar and
  cook over moderate heat until slightly soft. Add the pineapple and bamboo
  shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and
  bring to a boil over high heat. Stir in the tamarind liquid, salt and the
  remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the
  broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook
  for 30 seconds more. Add the scallion and mint. Remove from the heat.
  Remove and discard the lemon grass. Ladle the soup into a heated tureen and
  serve at once. Note: Do not overcook the shrimp or they will toughen.
  Catfish, red snapper or any other firm white-fleshed fish can replace the
  shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
  Chang. 1989.
  
  NOTE:  I've been pushing Vietnamese cuisine long enough here that the
  ingredients shouldn't be too unfamiliar to regulars.  Some of this stuff
  will probably have to come from an Asian market, but you can make some
  substitutions. Tamarind is made from the interior pulp of a tree seed pod
  and is quite sour. It has a subtly sweet taste too. I've never done it, but
  I imagine that you could substitute lemon juice for the tamarind and still
  retain the essential character of the soup. Lemon grass can be replaced by
  grated lemon zest with a bit of juice--it's the lemon taste rather than the
  sourness that's wanted here. Dried lemon grass is available and is
  virtually as good as the fresh stuff. It's inexpensive and keeps well on
  the shelf.  (I grow my own lemon grass--it's a really easy and pest free
  plant to grow.  If you manage to find some fresh lemon grass, whack off the
  bottom couple of inches and stick it in a flower pot full of good potting
  soil.  Don't water the cutting too heavily until it starts to grow. Chances
  are that it will take off and then you can transplant it into the
  ground--it likes rich, well drained soil and full sun.) There's NO
  substitute for fish sauce.  The soup would probably be good without it, but
  it wouldn't be the same. Since there's not that much difference between
  canned and fresh pineapple (at least here on the mainland) I use canned
  stuff, drained and chopped. If you're ever in a market and see fresh Thai
  pineapple, grab some. The stuff I had in Thailand made our Hawaiian
  pineapples pale in comparison.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Bean Curd
 Categories: Chinese, Pork
   Servings:  2
 
    1/2 lb Medium-firm tofu
      1 ts Soy sauce and dry sherry
      1 ts Sweet bean sauce or hoisin
           -sauce
    1/4 lb Ground pork
      3 tb Salad oil
      1 ts Minced fresh ginger
      2 ts Minced garlic
      2 ts Hot bean sauce or 2 small
           -dried chiles
    3/4 c  Water
      2 tb Soy sauce
      2    Green onions, thinly sliced
      2 tb Each water and cornstarch
 
  A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To
  balance it's zestiness and soothe your palate, serve with hot cooked rice.
  Cut tofu into 1/2 inch cubes; place in a colander and let drain for 15
  minutes.  In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add
  pork and stir to coat.  Stir in 1 tsp of the oil; let stand for 15 minutes.
  Heat a wok or wide frying pan over high heat.  When pan is hot, add
  remaining oil.  When oil begins to heat, add ginger and garlic.  Stir once,
  then add pork and stir-fry until meat is no longer pink (about 2 minutes).
  Stir in hot bean sauce.  Add tofu, the 3/4 cup of water, and the 2 Tbs soy.
  Cook for 3 minutes; then add onions.  Stir together the water and
  cornstarch; pour into pan and cook, stirring, until sauce boils and
  thickens.  Makes 2 to 3 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Calamari - Pla Muk Pad Ped *
 Categories: Thai, Seafood
   Servings:  2
 
      1 lb Cleaned Squid

MMMMM-----------------------------MARINADE----------------------------------
      5    Minced Garlic Cloves
      2 tb White Wine
    1/8 ts White Pepper
      1 tb Cornstarch
      2 tb Fish Sauce (Nam Pla)
      1 tb Soy Sauce
      1 tb Sugar
      2 tb Oil

MMMMM-----------------------------GARNISH----------------------------------
           Green Leaf Lettuce Or
           Chinese Lettuce
           Cucumber Slices
           Tomato Slices
           Carrot Slices
           Cilantro Leaves
 
  Squid is marinated in wine and fish sauce to both tenderize it and add
  flavor, and is then decorated with carved cucumber, carrot and tomato.
  ~-------------------------------------------------------------------------
  Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in
  the opposite direction.  Slice into 2 inch pieces.
  
  Mix together all the marinade ingredients, then add the squid and marinate
  for 10 minutes.
  
  Heat a large skillet, add the oil and saute the squid on medium-high heat
  until all the squid curls.
  
  Garnish with the ingredients listed above, or with any decoratively carved
  vegetables, and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Catfish - Pad Ped Pla Dook *
 Categories: Thai, Seafood
   Servings:  4
 
      2 tb Oil
      1 lb Catfish, Cleaned And Cut
           - Into 1/2-Inch Wide Pieces
    1/2 c  Thai Eggplant, Cut Into
           - Wedges
      6    Minced Garlic Cloves
      2    Stalks Lemon Grass, Cut Into
           - 1-Inch Pieces
    1/4 c  Thinly Sliced Lesser Ginger
    1/2 c  Sweet Basil Leaves
    1/4 c  Fish Sauce (Nam Pla)
      1 tb Sugar
 
  The abundance of freshwater fish in Thailand has led to the development of
  many ways in which to cook them.  This recipe is a favorite and catfish is
  a popular choice although other types of freshwater fish can also be used.
  Both whole fish and fillets are suitable.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil.  Wait for 1 minute for the oil to
  heat then add all the ingredients.  Stir thoroughly then cover and cook for
  3 minutes on high heat.  Remove to a serving dish.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Chicken Coconut Soup
 Categories: Vietnamese, Soups, Chicken
   Servings:  6
 
           Stephen Ceideburg
      2    Chicken breast halves
    1/2 c  Slivered fresh lemon, with
           -peel
      3 tb Fish sauce
  1 1/2 ts Chopped hot chile pepper, or
           -to taste
      2    Green onions, thinly sliced,
           -including part of green top
  1 1/2 ts Sugar
      4 c  Unsweetened coconut milk
      2 c  Chicken stock
      3 ts Minced lemon grass or 1
           -teaspoon grated lemon zest
      1 c  Whole straw mushrooms
      1 tb Slivered galangal root or
           -ginger root
 
  [I prefer galangal--even dried, to ginger, but ginger will do.  S.C.]
  
  Place chicken breasts in pan with just enough cold water to cover. Bring to
  a boil over medium heat; immediately reduce heat so water barely ripples.
  Simmer uncovered, until done, about 12 minutes.  Meat should be moist and
  opaque throughout; cook only to just beyond pink stage.  Remove breasts and
  drain well.  Cool to room temperature; remove and discard skin and bones.
  Shred meat into bite-sized pieces.  Reserve.  Combine slivered lemon, fish
  sauce, chile pepper, green onion and sugar; set aside. Combine coconut
  milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
  over medium-high heat.  Bring to a boil, reduce heat and simmer, uncovered,
  until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
  and lemon mixture and heat through, about 3 minutes.
  
  Serves 6 to 8 as a first course or 4 as a main course.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Chicken ( Le Tze Gee) - Shangtung
 Categories: Chinese, Chicken
   Servings:  1
 
    1/2 c  Oil
      2    Chicken breasts
      1 tb Sherry
      1 tb Light soy sauce
      1 tb Corn starch
      8 oz Bamboo shoots, diced
      2 tb Hoisin sauce
    1/2 ts Crushed red-hot pepper
      1 tb Chopped scallion
      1 ts Chopped ginger
 
  Bone chicken and cube it.  Mix sherry, soy sauce and corn starch. Marinate
  chicken in cornstarch mixture for 15 minutes.
  
  Heat oil.  Add chicken cornstarch mixture and stir-fry for 2 minutes.
  Remove chicken.  Add bamboo shoots, hoisin sauce, scallion, ginger and
  crushed red peppers.  Stir well, then add chicken and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Chinese Peanut Butter Sauce
 Categories: Chinese, Condiment
   Servings:  6
 
    1/4 c  Hot water
    1/2 c  Smooth peanut butter
    1/3 c  Soy sauce
    1/4 c  Lemon juice
      1 ts Cayenne pepper
      1 ds Of Tabasco sauce (optional)
    1/4 c  Brown sugar or honey
    1/4 c  Sherry
 
  Combine all ingredients.  Serve over Chinese pork dumplings or pasta.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Cold Noodles with Chicken
 Categories: Chinese, Pasta, Chicken
   Servings:  6
 
    1/2 lb Thin Chinese flour noodles
      1 md Chicken breast
      2    Green onions, slivered
      3    Egg yolks
      2 tb Peanut oil
      1 ts Cool water
      1 tb Thin soy
      1 ts Chinkiang vinegar
      1 ts Hot chili pepper oil
    1/2 ts Ginger juice
      1    Clove garlic, minced
      1 pn Sugar
      2 tb Oil
 
  Noodles:  In large pot of salted boiling water, cook noodles until chewy;
  rinse in cold water; drain.  Toss noodles with 1/2 t oil to prevent
  sticking. Cover & refrigerate until ready to use.
  
  Chicken:  Remove and discard skin from chicken breast. Steam breast for 15
  minutes; remove from steamer and cool uncovered. Shred chicken with
  fingers; slice into 3" strips.
  
  Egg Yolks:  Mix yolks with cool water. Brush skillet at medium heat with
  peanut oil.  Pour some egg yolk mixture in skillet; spread to make a thin
  sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
  Slice into thin strips to match chicken shreds.
  
  Onions:  Wash & remove roots. Slice the long way, then thinly slice on the
  bias.
  
  Dressing:  Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat
  oil until it begins to smoke; add to other ingredients.  Cool.  Using hot
  oil gives dressing distinctive & mellow flavor.
  
  Mixing:  Just before serving, mix dressing with cold noodles, chicken &
  onion.  Garnish with egg strips.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Country Style Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breasts
           - skinned
      2 sm Fresh green or red chiles
      8 oz Canned bamboo shoots
    1/2 lb Zucchini
      1 lg Red or green bell pepper
      2 tb Oil, preferably peanut
      2 tb Chicken stock
      2 tb Rice wine or dry sherry
  1 1/2 ts Chili bean sauce (or more)
      2 ts Granulated sugar
      2 tb Dark soy sauce
      1 tb Chinese black rice vinegar
           -=OR=- Cider vinegar
      1 tb Tomato paste
 
  CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh
  chiles in half, carefully remove the seeds and shred the chiles. (Do not
  touch your eyes while doing this, as it will make them sting.) Then prepare
  all the vegetables. Rinse the bamboo shoots in clean water and shred them.
  Trim the zucchini and shred them. Wash the bell pepper, remove the seeds
  and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet.
  When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute
  or until the chicken is slightly firm. Remove the cooked chicken and drain
  it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is
  hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper.
  Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix
  them well and stir-fry for another minute. Return the chicken shreds and
  give the mixture a few quick stirs to finish cooking the chicken. Turn onto
  a serving platter and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Deep Fried Chicken - (Hunan Chicken)
 Categories: Chinese, Chicken
   Servings:  4
 
    3/4 lb Boneless chicken pieces
      2 c  Oil
    2/3 c  All-purpose flour

MMMMM-----------------------------MARINADE----------------------------------
      1 ts Chili bean sauce
           -=OR=- Chili powder
      2 ts Rice wine or dry sherry
      1 ts Light soy sauce
      1 ts Dark soy sauce
      2 ts Finely chopped ginger root
      1 tb Finely chopped scallions
      1 ts Granulated sugar
 
  CUT THE CHICKEN into strips 2-inches-by-1/2-inch and put in a large bowl.
  Blend the marinade ingredients together and pour the mixture over the
  chicken. Mix well for even distribution. Allow the chicken to marinate for
  30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or
  large wok until it is quite hot. Lightly sprinkle the chicken strips with
  the flour and deep-fry them for 8 minutes. Remove them and drain on paper
  towels. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Egg Noodles (Bamee Haeng)
 Categories: Thai, Pasta
   Servings:  1
 
           Stephen Ceideburg
      3 oz Fresh whole egg noodles
           -(bamee)
      1 tb Garlic Oil (see recipe)
      2 tb Fish sauce (nam pla), or to
           -taste
      2 tb Kwan's Sweet and Sour Sauce
           -(see recipe)
           Dried hot chile flakes, to
           -taste
      1    Handful bean sprouts
    1/4 c  Shredded barbecued pork,
           -cooked chicken, beef or
           -shrimp
           Chopped green onions for
           -garnish
           Fresh coriander leaves
      1 ts Ground peanuts
 
  Whole egg noodles may be purchased in Asian markets (they are labeled "egg
  wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack
  or as a side dish in a Western- style meal. The ancillary recipes are in
  the next post.
  
  Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and
  plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or
  5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,
  sweet and sour sauce and dried chile flakes (if you like it hot).
  
  Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one
  or more of the cooked meats. Top with green onions, coriander and ground
  peanuts.
  
  Note: This recipe is a version served by street noodles vendors in
  Thailand. Seasonings may be adjusted to your taste.
  
  PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g
  saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi)
 Categories: Indian, Vegetables
   Servings:  6
 
           Karen Mintzias
      1    1/2-inch-round ball tamarind
    1/4 c  Boiling water
      1 lb Thin, long eggplant
      3 tb Light vegetable oil
  1 1/2 ts Minced garlic
      2 ts Ground coriander
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
    1/2 c  Packed flaked coconut
           - fresh or canned,
           - unsweetened
      1 ts Cayenne pepper (or more)
    1/2 ts Coarse salt, or to taste
      2 tb Unsulphured molasses
           -OR- Brown sugar
    1/2 ts Black mustard seeds

MMMMM----------------------GINGER-TAMARIND SAUCE---------------------------
           Tamarind residue from above
    1/2 c  Boiling water
    1/2 ts Cornstarch
      1 tb Shredded fresh ginger
 
  Put the tamarind in a nonmetallic bowl.  Add 1/4 cup boiling water and let
  it soak for 30 minutes.  Mash the pulp and extract as much juice from it as
  possible.  Pour all liquid into a bowl, and save the fibrous residue for
  making the sauce.
  
  Slit the eggplants lengthwise to within 3/4 inch of the stem end so that
  each eggplant remains in one piece.
  
  Measure out the spices and place them right next to the stove in separate
  piles.  Heat 2 tablespoons of the oil in a large frying pan or skillet over
  medium-high heat for 1 minute.  Add the garlic and fry for 30 seconds. Add
  the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the
  coconut and cayenne pepper; continue frying, stirring, until lightly
  toasted (about 2 minutes).  Turn off the heat and stir in the salt,
  tamarind liquid, and molasses, and mix well.
  
  Stuff the eggplants with the spicy coconut mixture.  Secure them by
  wrapping thread around them.
  
  Heat the remaining 1 tablespoon oil in the same pan over medium-high heat.
  When it is hot, add mustard seeds.  Keep a pot lid handy, as the seeds may
  spatter and fly all over.  When the seeds stop spattering, add the
  eggplants in one layer.  Fry the eggplants, turning them often, for 3 or 4
  minutes.  Reduce heat to medium or medium low and cook them, covered, for
  10 to 12 minutes or until they are soft and cooked through.  Turn off heat.
  Transfer them to a serving platter, pour Ginger-Tamarind sauce over them,
  and serve immediately.
  
  GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2
  cup boiling water, and let soak for 30 minutes.  Mash the residue and
  extract as much tamarind essence as possible, squeezing it hard, into a
  bowl.  Discard the fibrous residue.
  
  Put tamarind water in a nonmetallic pan along with cornstarch, mix well and
  bring to a boil.  Cook for 2 minutes.  Turn off heat and stir in ginger
  shreds.
  
  Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.
  
  Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni
  
  Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Fried Cashews
 Categories: Chinese, Appetizers
   Servings:  8
 
    1/2 lb Raw cashews
      1 c  Oil, preferably peanut
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Chili powder
    1/4 ts Five spice powder
 
  HEAT A WOK OR LARGE DEEP PAN until it is hot, then add the oil. When the
  oil begins to smoke lightly, deep-fry the cashew nuts for 2 minutes or
  until they begin to turn lightly brown. While the cashew nuts are browning,
  start another frying pan heating. Remove the nuts from the oil with a
  slotted spoon and add them directly to the frying pan. HINT: Take the
  cashew nuts out of the oil when they are lightly browned as they continue
  cooking even after they are taken out of the oil. Save the oil in which the
  nuts have been cooked, as it can be used again. Add the salt, pepper, chili
  powder and five spice powder and stir-fry for 2 minutes or until the cashew
  nuts are well coated with the spice. Allow to cool and serve with drinks.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Garlic Fish Fry
 Categories: Indian, Seafood
   Servings:  4
 
  1 1/2 lb White fish fillets (sole,
           -whiting, cod, monkfish)
           Salt to taste
      1 ts Ground cumin
           Vegetable oil for
           -deep-frying
    1/2 ts Ground coriander
      3    Garlic cloves, crushed
      1 ts Ground anise seeds
    1/2 ts Chile powder
      1 tb Lemon juice
           Lettuce leaves
           Sliced radishes
 
  Remove any skin and bones from fish, rinse and pat dry with paper towels.
  Cut into large chunks.
  
  Mix together cumin, coriander, ground anise, chile powder, garlic, lemon
  juice and salt, blending to a smooth paste. Spread over fish, cover and
  refrigerate 1 hour.
  
  Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or
  until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at
  a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve
  hot, garnished with lettuce and radish slices.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
  Fraser ISBN 0-89586-820-2]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Glazed Chicken
 Categories: Chinese, Chicken
   Servings:  8
 
           Marinade:
      2 lg Garlic cloves
      1    Inch slice fresh ginger,
           -peeled
      6 lg Green onions (3 oz total)
           Grated peel of 1 lemon
      3 tb Hoisin sauce
      3 tb Honey
      3 tb Catsup
      3 tb Soy sauce
      2 tb White rice vinegar
    1/2 ts Salt
           Freshly ground pepper
      3 lb Chickens, cut into serving
           -pieces
 
  For marinade:  Mince garlic, ginger, onions, and lemon peel.  Add remaining
  ingredients and mix well.
  
  Pour equal amount of marinade into 2 large plastic storage bags. Transfer
  chicken pieces to bags and seal tightly.  Let marinate at room temperature
  for 3 hours or refrigerate overnight (bring to room temperature before
  cooking).
  
  Position rack in center of oven and preheat to 450 F.  Line broiler pan or
  roasting pan with heavy-duty foil.  Arrange chicken in pan in single layer,
  skin side down.  Brush with marinade, coating well. Bake 20 minutes. Turn
  chicken over and baste generously with marinade. Continue baking until
  glazed and nicely browned, about 20 minutes. Bast chicken with any glaze
  remaining in bottom of pan, arrange on platter and serve immediately.
  
  From Bon Appetite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Glazed Oriental Wings
 Categories: Chinese, Chicken, Wings
   Servings:  1
 
      1 lb Chicken Wings
      2 tb Oil
      2    Garlic Cloves, chopped fine
      2 tb Brown Sugar
  1 1/2 ts Dried Mustard
           Red Pepper Flakes to taste
    1/4 c  Beer
      2 tb Low Salt Soy Sauce
    1/2 ts Sesame Oil (opt)
           Sesame Seeds (opt)
 
  Lay wings in a single layer and brush with oil and bake 1 hour in a
  preheated 375oF oven. In a lightly greased skillet, add garlic, brown
  sugar, red pepper flakes, dried mustard and soy sauce. Heat and add beer.
  Add baked wings and raise heat and simmer hard cook about 10 minutes until
  coated and well glazed. Sprinkle with sesame oil and seeds.
  
  Source: "The Yankee Kitchen" 04-08-93 [#4] Marion
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Green Beans - Masaledar Sem
 Categories: Indian, Vegetables
   Servings:  6
 
  1 1/2 lb Fresh Green Beans
      1    1" Cube Ginger, Chop & Peel
     10    Whole Cloves Garlic
  1 1/2 c  Water
      5 tb Vegetable Oil
      2 ts Whole Cumin Seeds
      1    Dried Hot Red Chili
      2 ts Ground Coriander
  1 1/4 ts Salt
      3 tb Lemon Juice
      1 ts Ground Roasted Cumin
 
  Trim the green beans and cut them crosswise at 1/4 inch intervals. Put the
  ginger and garlic into the container of an electric blender or food
  processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil
  in a wide, heavy saucepan over a medium flame. When hot, put in the cumin
  seeds. Five seconds later, put in the crushed chili. As soon as it darkens,
  pour in the ginger-garlic paste. Stir and cook for about a minute. Put in
  the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and
  cook for about 2 minutes, mashing up the tomato pieces with the back of a
  slotted spoon as you do so. Put in the beans, salt and the remaining water.
  Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or
  until the beans are tender. Remove the cover. Add the lemon juice, roasted
  cumin, and a generous amount of freshly ground pepper. Turn heat up and
  boil away all of the liquid, stirring the beans gently as you do so.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Korean Kimchi
 Categories: Korean, Condiment
   Servings:  1
 
      1 lb Chinese cabbage
      2 tb Salt
      4 c  Cold water
      2 c  Very hot water

MMMMM-------------------------PICKLING MIXTURE------------------------------
      1 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
      1 tb Finely chopped scallions
      2 ts Finely chopped dried chile
      2 ts Sugar
      1 tb Salt
 
  SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water
  and allow them to stand in a cool place for 8 hours or overnight. Rinse the
  cabbage well and squeeze out the excess liquid. Boil the water and pour
  over the pickling mixture. Mix well and combine with the cabbage leaves.
  Put the leaves with the pickling mixture into a large glass bowl. You may
  have to cut the leaves in half to make them fit. Cover the kimchi with
  plastic wrap and leave in a cool place for about 2 days. Drain and cut the
  leaves into bite-size pieces. Pack into a glass jar until ready to serve.
  
  Makes 1 Pound
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Mu Shu Beef Roll-Ups
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Shaved roast beef
      1 c  Orange marmalade
    1/2 c  Hot picante salsa
      1 ts Grated ginger root
      8    Flour tortillas,
           9" diameter
    1/2 c  Sliced unblanched almonds
      2 c  Shredded fresh spinach
           Leaves, lightly packed
      1 c  Thinly sliced fresh
           Mushrooms
    1/2 c  Thinly sliced green onions
           Green onion brushes (opt)
 
  Divide beef into 8 equal portions;cover and set aside.Combine
  marmalade,salsa and ginger root in small saucepan.Cook and stir over low
  heat until warm. Soften tortillas according to package directions.Spread
  about 1 - tb. marmalade mixture on 1 side of each tortilla;sprinkle with
  almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
  among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
  pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
  until heated through.To serve, arrange 2 roll-ups on each plate;garnish
  with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Orange Beef Stir Fry
 Categories: Chinese, Beef
   Servings:  4
 
      2    OXO beef bouillon packets
  1 1/2 c  Water
    1/4 c  Orange marmalade
    1/4 ts Hot pepper sauce *
    1/2 ts Ground ginger
    1/2 ts Garlic powder
      2 tb Cornstarch
      1 tb Vegetable oil
      6    Green onions, sliced
    1/4 c  Diced green pepper
      1 c  Diagonally sliced carrots
      2 c  Cooked diced beef
      3 c  Hot cooked rice
           Peeled orange segments **
 
  * may be doubled ** for garnish Combine OXO, water, marmalade, seasonings
  and cornstarch.  In large skillet, stir fry onion, peppers and carrots in
  oil, until tender.  Add beef and continue to stir fry. Add OXO mixture and
  cook until thickened. Simmer 2-3 minutes. Serve over hot rice. Garnish with
  orange segments, if desired. Makes 4-5 servings.
  
  Origin:  March Reader's Digest, Canadian Edition
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Peanut Sauce
 Categories: Thai, Condiment
   Servings:  4
 
    1/2 c  Coconut Milk
      2 tb Red Curry Paste
    1/2 c  Chunky Peanut Butter
    1/2 c  Chicken Stock
      3 tb Palm Or Brown Sugar
      2 tb Fresh Lime Juice
      1 tb Fish Sauce (Nam Pla)
    1/2 ts Salt
 
  Warm the coconut milk in a small saucepan over medium heat.  Stirring
  occasionally, heat the milk until it reaches a gentle boil and tiny beads
  of oil glisten on the surface, about 5 minutes.  Add the curry paste and
  stir occasionally until it dissolves into the coconut milk and releases its
  fragrance, about 3 minutes.  Remove from the heat and season with lime
  juice, fish sauce and salt.  Taste and adjust for a pleasing balance of
  sweet, sour and salty.  Cool to room temperature before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pickled Plums
 Categories: Indonesian, Condiment
   Servings:  1
 
      2 lb Firm ripe plums
      4    Allspice berries
      4 sm Dried red chilies
      4    Cinnamon sticks (1")
      6    Whole cloves
      4    Blades of mace
      3 c  Distilled malt vinegar
      3 c  Sugar
 
  Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer
  directs. Prick plums several times with a cocktail stick. Half fill hot
  jars with plums.
  
  Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades
  of mace to each jar. Add remaining plums to fill jars. In a saucepan,
  combine vinegar and sugar and bring to a boil, stirring to dissolve sugar.
  Boil 5 minutes.
  
  Pour hot vinegar into jars to cover plums completely. Wipe rims of jars
  with a clean damp cloth. Attach lids and place in canner. Process 20
  minutes in a boiling-water bath. Store in a cool dry dark place at least 1
  month before serving.
  
  Makes 2 quarts.
  
  NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold
  meats and salads.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pork with Peanuts
 Categories: Chinese, Pork
   Servings:  4
 
    1/4 c  Raw unsalted peanuts
      3 tb Peanut oil
      4    Whole dried chile peppers
      4    Scallions, thinly sliced
      3    Garlic cloves, thinly sliced

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Chile paste with garlic
      2 tb Dark soy sauce
      1 ts Sugar
  1 1/2 tb Chinese rice wine
           -=OR=- Dry sherry
      1 tb Chinkiang vinegar, -=OR=-
      2 ts Red wine vinegar, or
           -cider vinegar
      1 ts Sesame oil
      1 ts Cornstarch, mixed with
      1 tb Chicken broth, (cold)
      8 oz Boneless pork, cubed
 
  STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil until
  they develop a golden-brown color. This brings out their flavor. Take care
  not to let them burn. Remove them and set them aside. Lower the flame to
  medium. Add the remaining 2 tablespoons of oil and flavor it with the
  peppers. With the oil still at medium heat, add the scallions and garlic.
  Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok.
  Add the sauce ingredients. When the sauce comes to a boil, add the
  cornstarch dissolved in broth. The sauce must be thick enough to coat the
  pork pieces. Since the pork is not seasoned, the sauce is the seasoning.
  Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir
  and toss the pork for 30-to-45 seconds, or until the pieces are cooked
  through. Turn the pork out on a serving plate.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pork Strips with Black Fungus
 Categories: Chinese, Pork
   Servings:  4
 
    3/4 lb Boned pork shoulder
    1/2 tb Dark soy sauce
    1/4 c  Cloud ear black fungus
    3/4 c  Winter bamboo shoots
    1/2 c  Water chestnuts
      6    Thin slices of ginger root
      1 tb Szechwan hot sauce (halve
           -for non-chili lovers)
    1/3 c  Stock
      2    Green onions
      2 tb Peanut oil
 
  Preparation:  Wash and soak cloud ears in warm water for 45 minutes. Slice
  pork into 2" strips with the grain; marinate in dark soy sauce while
  finishing preparations.  Slice bamboo shoots into 2" strips, and water
  chestnuts into thin rounds.  Mix Szechwan hot sauce with stock. Thinly
  slice green onions on bias.  Drain, wash & thinly slice cloud ears.
  
  Stir-frying:  Heat wok to hot; add oil.  When oil begins to smoke, add pork
  and stir-fry for about 1 minute or until it looks slightly shriveled. Toss
  in bamboo shoots, water chestnuts, cloud ears and ginger, stir-fry with
  pork for 1 more minute.  Pour in liquid ingredients quickly around side of
  wok.  Keep stirring until sauce reduces to almost nothing. Add green onions
  at last minute.  Serve.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pork Strips
 Categories: Chinese, Pork, Appetizers
   Servings:  6
 
      1 lb Boneless pork chops, 1/2"
           -thick
    1/3 c  Soy sauce
    1/4 c  Minced green onions and tops
      1 tb Sugar
      1 tb Toasted sesame seeds
      3 tb Water
  1 1/2 ts Minced fresh ginger root
      1 ts Tabasco sauce
      1    Clove garlic, minced
           Bamboo or metal skewers
 
  Slice pork into 1/4" thick strips, about 4" long.  Thread onto metal or
  bamboo skewers, keeping meat as flat as possible. Arrange skewers in large
  shallow pan.  Blend soy sauce, green onions, sugar, sesame seed, water,
  ginger, pepper sauce and garlic, stirring until sugar dissolves.  Pour
  mixture evenly over skewers; turn to coat all sides.  Let stand 30 minutes,
  turning skewers over occasionally.  Reserving marinade, remove skewers and
  place on rack of broiler pan; brush with reserved marinade.  Broil 3
  minutes, or until pork is tender, turning once and basting with additional
  marinade.
  
  Serves:  6 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Seafood Wontons
 Categories: Chinese, Seafood, Appetizers, Diabetic
   Servings:  2
 
      4 oz Neufchatel cheese
      1 c  Crabmeat, imitation or fresh
      5    Green Onions, chopped
    1/2 ts Tabasco Sauce
      1    Garlic Clove, minced
     25    Wonton -or- Pot Sticker
           -Wrappers, or Gyoza (round
           -Japanese skins)
      1 tb Vegetable Oil
    1/4 c  Water
 
  A splash of Tabasco spices up these tasty appetizers.
  
  Combine first 5 ingredients in food processor or blender until smooth.
  
  Add 2 teaspoons of this filling to the middle of a wonton wrapper, fold in
  half over the mixture, and seal edges.
  
  Heat oil in a large skillet over medium heat.
  
  Place wontons in skillet and cook just until lightly browned on both sides.
  
  Gradually pour water into skillet; cover immediately.
  
  Allow to steam 1 minute.
  
  Drain wontons with slotted spoon.
  
  Serve immediately.
  
  Yield: 12 servings, approximately 1 cup mixture, 24 wontons
  
  One Serving = 2 wontons Calories: 72 Protein: 4 g Fat: 4 g Carbohydrate: 4
  g Fiber: < 1 g Cholesterol: 38mg Sodium: 42 mg Potassium: 40 mg
  
  Exchange: 1 Medium-Fat Meat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Sesame Beef Stir-Fry
 Categories: Chinese, Beef
   Servings:  2
 
    1/2 lb Tender boneless beef, such
           - as sirloin, cut crosswise
           - into scant 1/4 inch slices
  1 1/2 tb Sesame seeds
      1 lg Broccoli stalk
    1/2    Yellow bell pepper, thinly
           -sliced
    1/2 c  Canned beef broth
      2 tb Soy sauce
      1 tb Ginger, peeled, minced
      1 lg Garlic clove
      1 ts Cornstarch
    1/4 ts Dried crushed red pepper
      3 tb Vegetable oil
 
  Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss
  to coat well.  Cut florets off broccoli stalk.  Peel stalk and thinly slice
  crosswise.  Combine broccoli florets and stalk with yellow pepper in medium
  bowl.  Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red
  pepper in small bowl until cornstarch dissolves.
  
  Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat.
  Add beef and stir-fry until brown, about 2 minutes.  Using slotted spoon,
  transfer beef to plate.  Heat remaining 1-1/2 tablespoons oil in wok.  Add
  broccoli and peppers and cover wok.  Add beef and accumulated juices from
  plate.  Simmer until sauce thickens, stirring occasionally, about 1 minute.
  Transfer beef mixture to platter.  Sprinkle with toasted sesame seeds if
  desired and serve.
  
  SOURCE: January 1992, Bon Appetit.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Shrimp Patties
 Categories: Indian, Seafood
   Servings:  4
 
      1 lb White fish fillets (sole,
           -cod or whiting)
      6 oz Cooked peeled shrimp,
           -chopped
      4    Green onions, chopped
    1/4 c  Vegetable oil
      2 tb Chopped cilantro (fresh
           -coriander)
      1 tb Chopped fresh mint
      1    Inch piece fresh gingerroot,
           -grated
      2 c  Fresh white bread crumbs
           Salt and red (cayenne)
           -pepper to taste
      1    Egg yolk, beaten
      2 tb Lemon juice
    3/4 c  Garbanzo bean flour
      1 tb Ground coriander
    1/2 c  Water
           Mint sprigs
           Lemon slices for garnish
 
  Remove any skin and bones from fish, rinse and pat dry with paper towels.
  Mince fish, then transfer to a bowl. Stir in shrimp, green onions,
  gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and
  
  cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16
  equal portions and form into 1/2-inch thick rounds. Roll patties in
  remaining bread crumbs to coat completely.
  
  Put flour, coriander, salt and cayenne in a small bowl; add water and mix
  to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to
  3 minutes on each side until golden brown. Drain on paper towels and serve
  hot, garnished with mint and lemon slices.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
  Fraser ISBN 0-89586-820-2]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Sichuan Noodles (Dan Dan Mian)
 Categories: Chinese, Pasta
   Servings:  4
 
    1/2 lb Ground pork
      1 tb Dark soy sauce
      1 ts Salt
      1 c  Peanut oil
    3/4 lb Chinese thin egg noodles
           -(fresh or dry)
      3 tb Finely chopped garlic
      2 tb Finely chopped ginger
      5 tb Finely chopped scallions
      2 tb Sesame paste
           -=OR=- peanut butter
      2 tb Dark soy sauce
      2 tb Chili oil
      2 ts Salt
      1 c  Chicken stock
      1 tb Sichuan peppercorns
           -(roasted and ground)
 
  COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a
  wok or saute pan until it is hot. Add the oil and deep-fry the pork,
  stirring with a spatula to break it into small pieces. When the pork is
  crispy and dry, about 4 minutes, remove it with a slotted spoon and drain
  on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat
  the wok and add the garlic, ginger and scallions, and stir-fry for 30
  seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken
  stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling
  water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain
  the noodles well in a colander. Divide them into individual bowls or put in
  large soup tureen. Ladle on the sauce.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Spinach
 Categories: Indian, Vegetarian
   Servings:  6
 
      3 lb Chopped fresh spinach
      3 md Turnips, cubed
      2 c  Water
    1/4 c  Ghee
      1 tb Black mustard seeds
      1 lg Onion, chopepd
      6    Garlic cloves, chopped
      1    1" piece ginger, chopped
      1 ts Turmeric
    1/2 ts Red chilies
      1 tb Garam masala
           Salt
 
  Boil spinach & turnips in water for 12 to 15 minutes.  remove & set in a
  bowl.  Mash with a fork.  Rinse the pot & heat the ghee.  Add mustard seeds
  & a few seconds later add the onion, garlic & ginger.  Cook til lthe onion
  is browned.  Add turmeric, chili, garam masala & salt.  Stir in the mashed
  vegetables.  Cover & simmer for 5 minutes until all the liquid has
  evaporated, stirring occasionally.  Serve.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Stir-Fried Squid (Ojingeo Pokkum)
 Categories: Korean, Seafood
   Servings:  4
 
           Karen Mintzias
      2    Squid (4-1/2 oz each)
      5 oz Boiled bamboo shoot
  1 3/4 oz Mushrooms
      3    Green peppers
    1/4 md Onion
      3    Green onions
      1 tb Salad oil

MMMMM----------------------SEASONING INGREDIENTS---------------------------
    2/3 oz Kochu jang
      1 tb Sake
      2 ts Soy sauce
      1 ts Sugar
      1 ts Ground chili pepper
    1/2 ts Crushed garlic
           Pepper
           MSG (optional)

MMMMM---------------------------IN ADDITION--------------------------------
      1 ts Roasted sesame seeds
    1/2 ts Sesame oil
 
  Insert a finger into body of squid and separate the joint.  Gently pull out
  tentacles and entrails.  Be careful not to break the sac.  Cut off
  entrails.  Cut to open out tentacles.  Remove eyeballs and beak ball. Tear
  off triangular "hat".  Rub the end surface with a kitchen cloth to catch
  the skin.  Peel the skin from the body and "hat".  Cut body in half on skin
  side, then score in a diamond pattern.  Cut into 1 inch width.
  
  Cut green peppers into quarters lengthwise.  Cut bamboo shoot and onion
  into 1/8 inch width, green onions into 2 inch length.
  
  Heat oil in a skillet, cook squid, bamboo shoot and onion over medium heat.
  Add mushrooms and green peppers.  When all ingredients are heated through,
  stir in green onion.
  
  Season with combined Seasoning ingredients.  Sprinkle with roasted sesame
  seeds and stir-fry quickly.  Pour sesame oil rolling around the sides of
  skillet.  Transfer to serving plate.
  
  Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko
  Moriyama
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Szechwan Sauteed Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
    3/4 lb Chicken, Boneless, Bite Size
      2 c  Broccoli Flowerets, Cooked
      2    Stalks Green Onion, Chopped
      4    Slices, Ginger Root,
           -Slivered
      1    Garlic Clove, Chopped
      1 tb Wine
      1 tb Soy Sauce
    3/4 ts Sugar
    3/4 ts Sesame Oil
      1 tb Hot Bean Paste Or Chili
           -Sauce
    1/3 ts Szechwan Pepper (Optional)
      2 tb Chicken Stock 2-4 tb
    1/2 ts Cornstarch (For Thickening)
      2 tb Oil
 
  Heat wok with oil, garlic, ginger over high heat and stir in chicken
  pieces.  Cook for 2-2 1/2 minutes.  Add remainder of ingredients except
  blanched broccoli flowerets and cornstarch, and stir for a further 1-2
  minutes.  Mix well.  Thicken and place chicken in center of a dish with
  broccoli on each side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Szechwan Tofu
 Categories: Chinese, Vegetarian
   Servings:  4
 
     24 oz Soft tofu
      2 tb Oil
      1 ts Minced fresh ginger
      1    Garlic clove, minced
      3 tb Chopped scallions
      1 tb Szechwan hot bean paste
      1 tb Tamari
    1/2 ts Salt
    1/2 ts Sugar
    1/2 c  Stock
    1/2 tb Cornstarch dissolved in 2
           -- tb water
      1 ts Sesame oil
      2 dr Hot chili oil
    1/4 ts Szechwan peppercorn powder
 
  Drain & rinse tofu.  Drain again.  Cut into 1 inch square pieces.  Set wok
  over high flame & add oil.  When hot, add ginger, garlic & 2 tb scallions,
  cook for 30 seconds.  Add hot bean paste & tofu.  Stir gently.  Add tamari,
  salt, sugar & stock, bring to a full boil.  Thicken with cornstarch.  Add
  sesame oil, chili oil & peppercorn powder.  Sprinkle with remaining
  scallions & serve with brown rice.
  
  "Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Szechwan Chicken
 Categories: Chinese, Chicken, Diabetic
   Servings:  1
 
      1 lb Chicken breasts
      1 ea Clove garlic, minced fine
      4 ts Cornstarch, divided
      1 ts Sugar
      1 ea Egg white
      2 tb Soy sauce
      2 tb Vegetable oil
      3 tb Dry sherry
    3/4 c  Sliced bamboo shoots
      1 ts Grated peeled fresh
           -gingeroot
    1/4 c  Diced green chilies
      2 tb Chopped green onion
    1/2 c  Roasted, skinned peanuts
 
  Cut chicken into 2- by 1/2-inch strips.  Place in a large pie plate.
  Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add
  egg white and mix again.  Heat oil in wok or a 12-inch frying pan. Add
  chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon
  or wooden fork).  Add chilies and peanuts; stir-fry 2 minutes. Combine all
  remaining ingredients except green onion with remaining 2 tsp. cornstarch
  and add to wok or pan. Stir-fry and heat until sauce is thick and smooth
  and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm
  onions.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Noodles
 Categories: Thai, Pasta
   Servings:  4
 
MMMMM-----------------------------NOODLES----------------------------------
      8 oz Dried Rice Noodles
    1/4 c  Vegetable Oil
      3    Cloves Garlic, Minced
    1/2 lb Chicken Breast, Diced
    1/2 lb Shrimp Deveined, Diced
      2    Eggs, Beaten
      2 c  Bean Sprouts
    1/3 c  Unsalted Peanuts, Ground

MMMMM------------------------------SAUCE-----------------------------------
    1/3 c  Catsup
      3 tb Fish Sauce
      2 tb Lemon Or Lime Juice
      2 ts Soy Sauce
      1 ts Chili Sauce Or Chili Paste
      1 ts Granulated Sugar

MMMMM-----------------------------GARNISH----------------------------------
      3    Green Onions, Thinly Sliced
 
  Place noodles in large bowl; cover with hot water.  Let stand 20 minutes or
  until softened.  Drain well.  Heat oil in large skillet or wok over medium
  high heat.  Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
  until nearly cooked through.  Add egg; let set slightly then stir to
  scramble.  Add noodles, beansprouts and peanuts; stir fry until heated
  through, about 4 minutes.  Combine catsup, fish sauce, lemon juice, soy
  sauce, chili sauce and sugar in small bowl.  Add to noodles; stir fry until
  well coated.  Garnish with onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Chicken #1
 Categories: Thai, Chicken, Diabetic
   Servings:  2
 
    1/2 sm Red Bell Pepper, chopped
      2 tb White Vinegar
    1/4 ts Red Pepper Flakes
      1 pk Equal
      2    Chicken Breasts, skinned
           Lime Wedges, for garnish
 
  A perfect accompaniment to brown or white rice.  This recipe can easily be
  doubled.
  
  Puree red pepper with vinegar in a blender or food processor.
  
  Pour into a saucepan, add red pepper flakes and bring the mixture to a
  boil.
  
  Reduce to a simmer and cook for 3 minutes.
  
  Remove from the heat and let the sauce cool.
  
  When cooled, stir in the Equal.
  
  Broil chicken breasts for 10 minutes, or until browned; turn chicken and
  broil approximately 5 minutes more.
  
  Place each chicken breast on a bed of rice.  Divide spicy sauce and ladle
  over the top of the chicken.
  
  Garnish with lime wedges and serve.
  
  Yield: 2 servings
  
  One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g Fat: 4
  g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg
  Potassium: 355 mg
  
  Exchange: 4 Lean Meat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Meatballs with Crispy Noodles
 Categories: Thai, Ground beef
   Servings:  4
 
           Vegetable oil
      1 lb Ground pork
      1 lg Egg
    1/2 c  Dry-roasted peanuts,
           Finely chopped
    1/4 c  Chopped fresh cilantro or
           Parsley
    3/4 ts Salt
  3 3/4 oz Pkg. cellophane noodles
           (see note)
    1/2 c  Chunk-style peanut butter
      1 tb Grated lemon peel
    1/4 ts Ground red cayenne pepper
      1 sm Cucumber,sliced
      1 sm Carrot, peeled and thinly
           Sliced or cut into thin
           Sticks
           Fresh cilantro or parsley
           Sprigs, optional
 
  Pour oil into 3 quart saucepan to depth of 1"; heat over medium-high heat
  to 375 degrees.  Meanwhile, in large bowl, combine pork, egg, ground
  peanuts, chopped cilantro and salt.  Using hands or wooden spoon, blend
  well.  Shape mixture into 1" balls.  In 12" skillet over medium-high heat,
  heat 2 tb. oil; add meatballs.  Cook about 12 minutes, turning frequently
  until well browned on all sides.  Add 1 cup water, stirring to loosen brown
  bits from bottom of skillet; bring to boil.  Reduce heat to low. Simmer,
  covered, 5 to 10 minutes until meatballs are cooked through. Meanwhile, add
  noodles, a small amount at a time, to hot oil in saucepan; cook each batch
  about 20 seconds until puffed and double in size.  Using a slotted spoon,
  remove noodles to paper towel to drain.  When meatballs are cooked, stir in
  peanut butter, grated lemon peel and ground red pepper; cook about 1 minute
  longer until heated through.  Arrange fried noodles on serving platter.
  Spoon meatballs over noodles; arrange cucumbers and carrots decoratively
  around edge.  Garnish with cilantro sprigs, if desired.
  
  Note: Cellophane noodles are sometimes called bean thread noodles and can
  be found in the Oriental sections of supermarkets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Vinaigrette
 Categories: Thai, Condiment
   Servings:  4
 
      1    Clove finely chopped garlic
    1/4 ts Finely chopped fresh ginger
      3 tb Rice vinegar
      1 ts Brown sugar
      1 ts Soy sauce
    1/4 c  Olive or vegetable oil
    1/2 ts Sesame oil
    1/4 ts Red pepper flakes or chili
           -oil
 
  Optional additions: chopped red onions or mandarin oranges sliced jicama
  
  Combine all ingredients and mix well. Pour over mixed lettuces, toss and
  serve. Serves 4 to 6
  
  End recipe Jan's Mom - Carol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Chicken #2
 Categories: Thai, Chicken
   Servings:  6
 
      8 oz Can tomatoes
    1/4 c  Raisins
      2 tb Currant jelly
      2 ts Vinegar
      1 ts Crushed red peppers
      1 ds Salt
      1    Clove garlic
      1 ts Canned chopped green chili
           -peppers
  2 1/2 lb To 3 lb broiler type
           -chicken, cut up
 
  Blend all ingredients except for the chicken in a blender. Simmer mixture
  on the top of the stove for 10 - 15 minutes. Brush mixture over chicken. (
  Try marinating chicken overnight in the refrigerator with the mixture )
  Bake until done. Enjoy!
  
  Posted by: Robert Skaer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Thai Tofu Salad
 Categories: Thai, Vegetarian
   Servings:  4
 
           Karen Mintzias
      1 ts Black sesame seeds, toasted
           - and crushed
      1 ts Peanut or sesame oil
    1/4 c  Rice vinegar
      1 tb Tamari
      2 ts Honey
      1    Garlic clove; minced
      1 tb Fresh cilantro, minced
    1/4 ts Red pepper flakes
    1/4 lb Tofu steak; thinly sliced
    1/2 c  Fresh shiitake mushrooms
           -(OR white button mushrooms)
           -- sliced
      1 sm Red bell pepper
           -- sliced into thin strips
      1 c  Fresh sugar snap peas
           -- OR snow peas
    1/2 c  Green onion, sliced
    1/2 lb Fresh spinach; washed, dried
 
  PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes
  
  To make dressing, combine sesame seeds, oil, vinegar, tamari, honey,
  garlic, cilantro and red pepper flakes in a medium bowl, stirring until
  well-mixed.  Add tofu, shiitake, red bell pepper, snow peas and green
  onions.  Toss with dressing until coated.  Let marinate in refrigerator 30
  minutes.
  
  Divide spinach between four plates.  Top with marinated tofu and vegetables
  and serve.
  
  Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0
  Grams of Fiber: 5
  
  Source: Delicious! - May/June 1993
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach & Leek Soup
 Categories: Chinese, Soups, Appetizers
   Servings:  4
 
  1 1/2 tb Peanut oil
      2    Garlic cloves, minced
      2 lg Leeks, sliced
      1 md Carrot, sliced very thinly
           -- into matchsticks
     10 oz Fresh spinach, washed &
           -- stemmed
    1/2 c  Canned water chestnuts,
           -- drained, rinsed, sliced
      6 c  Vegetable stock
      2 tb Tamari
      1 tb Rice vinegar
           Salt & pepper
           Strips of 5-spice tofu
 
  Heat a wok or heavy soup pot on high heat for 30 seconds.  Add the oil &
  swirl to coat.  Add garlic, leeks, carrots & lower to a simmer & cook,
  covered for 10 minutes.  Stir occasionally.  Uncover wok, increase heat to
  high & add spinach & water chestnuts.  Stir-fry for 2 minutes.  Lower heat
  to medium.  Add warmed stock, tamari & rice vinegar.  Season to taste.
  
  Heat through but do not boil.  Serve immediately, garnished with tofu
  strips.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach (Korean Sigumchi Namul)
 Categories: Korean, Vegetables
   Servings:  4
 
      1 lb Fresh spinach
      3 tb Soy sauce
      2 tb Sesame oil
      1 tb Sesame seeds
      1 ea Clove garlic, crushed
      1 tb Sugar
      1 tb White vinegar
           Dash pepper
 
  1.  Wash the spinach. Steam until just tender and still green. Strain and
  squeeze out as much water as possible. Cut spinach very coarsely.
  
  2.  Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar
  and pepper. Mix into the spinach.
  
  Variation: Season the spinach with Chang (meat sauce for vegetables).
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Ball Curry
 Categories: Indian, Vegetarian
   Servings:  4
 
      4 c  Spinach
      2 md Potatoes
      1 c  Chick pea flour
      3 tb Soy milk or cream
      1 ts Salt
      1 pn Turmeric
    1/2 ts Garam masala
    1/2 ts Green mango powder
    1/2 ts Cayenne
           Ghee to deep fry
           Dried coconut
  1 1/4 c  Gravy, see recipe
           Chopped cilantro
 
  Boil spinach & potatoes.  Drain, peel potatoes & grind with the spinach.
  Add chick pea flour & blend.  Stir on milk or cream.  Add salt, turmeric,
  garam masala, mango powder (omit if you want) & cayenne.  Mix together till
  you have a smooth dough.  pluck off small pieces & shape into a ball or any
  other shape you might desire.
  
  Heat sufficient ghee in a wok or deep skillet.  Roll each ball in coconut &
  deep fry till completely golden.  Remove & place on a plate.
  
  Heast gravy in a pot over medium heat.  Drop in the koftas, cover, lower
  heat & cook for 10 minutes.
  
  Garnish with coriander & serve.
  
  Michael Pandya, "Indian Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach with Moong Dal
 Categories: Indian, Vegetables
   Servings:  6
 
           Stephen Ceideburg
      2 c  Moong dal
      1 lb Frozen chopped spinach,
           -defrosted
      3    Fresh green chiles, stemmed
           -and sliced lengthwise
      1 tb Tamarind paste
      1 ts Turmeric
      1 ts Sugar
           Salt to taste
      1 tb Corn oil
      2 ts Mustard seeds
      1 ts Fenugreek seeds
      2    Whole, dried red chile
           -peppers
    1/2 ts Asafetida
 
  Rinse dal thoroughly in a strainer under running water. Put in a large
  saucepan with 5 cups water and bring to a boil. Add spinach and green
  chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook
  15-20 minutes more.
  
  Heat oil in a small saucepan or skillet. When hot, lower the heat and add
  mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard
  seeds crackle. Stir in asafetida. Add to spinach mixture and check for
  salt. Serve warm.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spring Rolls
 Categories: Chinese, Appetizers, Pork
   Servings:  8
 
    1/2 lb Ground Pork
      1 ts Soy Sauce
      1 ts Dry Sherry
    1/2 ts Garlic Salt
      2 tb Vegetable Oil
      3 c  Fresh Bean Sprouts
    1/2 c  Sliced Onion
      1 tb Soy Sauce
      1 tb Cornstarch
    3/4 c  Water, Divided
      8    Sheets Egg Roll Skins
    1/2 c  Prepared Biscuit Mix
      1    Egg, Beaten
           Vegetable Oil For Frying
           Hot Mustard
           Tomato Catsup
           Soy Sauce
 
  Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well.  Let
  stand 15 minutes.  Heat 2 tablespoons oil in hot wok or large skillet over
  medium-high heat; brown pork mixture in hot oil.  Add bean sprouts, onion
  and 1 tablespoon soy sauce.  Stir-fry until vegetables are tender-crisp;
  drain and cool.  Dissolve cornstarch in 1/4 cup water.  Place about 1/3
  cupful pork mixture on lower half of egg roll skin.  Moisten left and right
  edges with cornstarch mixture.  Fold bottom edge up to just cover filling.
  Fold left and right edges 1/2 inch over; roll up jelly-roll fashion.
  Moisten top edge with cornstarch mixture and seal.  Complete all rolls.
  Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip
  each roll in batter.  Heat oil for frying in wok or large saucepan over
  medium-high heat to 370F.  Deep fry rolls, a few at a time, in hot oil 5
  to 7 minutes, or until golden brown, turning often.  Drain on paper towels.
  Slice each roll into 4 pieces.  Serve with hot mustard, catsup and soy
  sauce as desired.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sprout, Bean & Vegetable Stew
 Categories: Indian, Vegetarian
   Servings:  4
 
      1 c  Yellow lentils
    1/3 ts Turmeric
      1 lb Brussels sprouts
    1/4 lb Green beans, sliced
      1 tb Tamarind paste
      3 tb Light vegetable oil
    3/4 ts Black mustard seeds
    1/4 ts Fenugreek seeds
      2 ts Chopped garlic
      1 tb Sambaar powder
      2 ts Salt
      2 tb Coriander leaves, chopped
 
  Wash lentils.  Put in a large pot with turmeric & 4 cups of water.  Bring
  to a boil, reduce heat & simmer, partially covered, for 30 minutes.  Add
  another 3/4 cups water & continue to simmer for another 30 minutes.  Stir
  often to prevent burning.  You should have a stiff puree.  Set aside.
  
  While lentils are cooking, wash vegetables & dry.  Prepare sprouts as you
  would for any cooking.  Heat oil in a deep saucepan & when very hot, add
  mustard seeds.  After 15 seconds, add fenugreek.  Then add garlic & sambaar
  powder.  Stir for a moment & add sprouts & beans.  Fry the vegetables,
  turning & tossing them for 2 to 3 minutes.  Add tamarind paste, salt & 1/4
  cup warm water.  Reduce heat & cook, covered, for 20 minutes. Add lentils
  to the vegetables.  Cook for another 10 to 15 minutes, or until the
  vegetables are completely cooked. Stir in coriander & serve with plain
  cooked rice.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Star Anise Beef Rice Noodle Soup
 Categories: Vietnamese, Soups
   Servings:  8
 
      2    (1-in) chunks fresh ginger
      3    Shallots, unpeeled
      1    Onion, unpeeled
  2 1/2 qt Water
  1 1/2 lb Oxtails, cut into sections
      1 lb Beef shank
      2    Whole star anise
      1    Cinnamon stick
      3    Whole cloves
    1/4 c  Vietnamese fish sauce
           -(nuoc mam)
      1 ts Salt to taste
    1/2 lb Flat rice-stick noodles
           - soaked in water 20 minutes
      6 oz Sirloin steak
           - trimmed of fat & sliced
           - into paper-thin slices
      1    Onion, sliced thin
      2 c  Bean sprouts
    1/4 c  Fresh coriander leaves
           - (coarsely chopped)
      2    Green onions
           - cut into 2-in-long
           - thin julienne slices
      1    Lime, sliced into 8 wedges
      2    Red chiles, thinly sliced
 
  PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler
  until charred. In a stock pot, bring the water, oxtails and beef shank to a
  boil. Thoroughly skim and discard the scum from the surface of the stock.
  Drop the charred ingredients, star anise, cinnamon stick and cloves into
  pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and
  shred the meat from the shank and reserve. Return the bone to the simmering
  stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
  Strain and degrease stock; add fish sauce and salt. Keep warm. In a
  separate pot, bring 3 quarts water to a boil. Drain noodles and add to
  boiling water; cook for 1 minute. Drain in a colander. Divide noodles among
  8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
  noodles with shredded cooked beef, the raw sirloin steak slices, onion
  slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will
  cook the beef) to cover the noodles and beef, top with fresh coriander and
  green onions. Serve with squeeze of lime and chiles.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steak Teriyaki (And Chicken Teriyaki)
 Categories: Japanese, Beef
   Servings:  2
 
    1/4 c  Canned beef broth
      2 tb Each dry sherry and
           -reduced-sodium soy sauce
    1/2 ts Granulated sugar
    1/4 ts Minced pared ginger root
    1/8 ts Minced fresh garlic
     10 oz Boneless beef sirloin steak
    1/2 ts Cornstarch dissolved in 1
           -tsp water
 
  In glass or stainless-steel bowl combine broth, sherry, soy sauce, sugar,
  ginger, and garlic, stirring to dissolve sugar; add steak and turn several
  times to coat with marinade.  Cover with plastic wrap and refrigerate for
  at least 30 minutes.
  
  Transfer steak to rack in broiling pan and set aside.  Pour marinade into
  small saucepan and cook over high heat until mixture comes to a boil; stir
  in dissolved cornstarch.  Reduce heat to medium and cook, stirring
  frequently, until mixture is clear and thickened, 5 to 10 minutes. Reduce
  heat to low and keep warm.
  
  Broil steak 5 to 6 inches from heat source for 4 to 5 minutes; turn steak
  over, brush with 2 tablespoons marinade, and broil for 4 to 5 minutes
  longer or until done to taste.  Remove steak to cutting board and cut into
  1-inch thick strips.  Arrange on serving plate and top with remaining
  marinade.
  
  NOTE:  FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth and
  use skinned and boned chicken breasts instead of steak.  Proceed according
  to the directions.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Beef Dumplings
 Categories: Chinese, Beef, Appetizers
   Servings:  6
 
      8 oz Lean ground beef
  1 1/2 tb Lite soy sauce
      1 tb Chopped cilantro
      1 ts Minced ginger root
      1 ts Cornstarch
    1/2 ts Peanut oil
     20    Round wonton wrappers
           Water
           Scallion fans for garnish
           Radish flower for garnish
 
  In small bowl, combine beef, soy sauce, cilantro, ginger root, cornstarch
  and oil. Place 10 wonton wrappers on work surface. Place 2 teaspoon filling
  in center of each wonton wrapper. Moisten each wonton wrapper. Moisten
  entire edge with water. Lift both sides of wrapper and pinch together above
  stuffing, gathering up edges and pleating wrappers; pinch to seal. Continue
  with remaining wrappers and filling. Into each of two large skillets, bring
  to a boil 2 cups of water. Reduce heat to medium; add dumplings and do not
  allow to touch. Cover lightly and steam until dumplings are firm and
  wrappers are soft, 15 minutes. Serve immediately. Garnish serving platter
  with scallion fans and radish flower.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Breast of Chicken with Black Mushrooms
 Categories: Chinese, Chicken
   Servings:  2
 
      1 lg Chicken breast
      8    Dried Nami black mushrooms
      2    Green onions
      8    Water chestnuts
      1    Chinese sausage (opt)

MMMMM-----------------------------MARINADE----------------------------------
      2 tb Dry sherry
      1 tb Cornstarch
      2 sl Ginger root, minced
      1 ts Sesame oil
      2 tb Thin soy sauce
      2    Cloves garlic, minced
    1/2 ts Sugar
 
  Steaming maximizes nutrition and minimizes last minute preparation.
  
  Preparation:  Soak dried mushrooms in hot water for 1/2 hour or until soft.
  Remove stems; thinly slice caps.  Debone chicken; slice into 1/2" thick,
  quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
  ingredients to chicken; marinate for at least 30 minutes. Slice water
  chestnuts in thin circles.  Cut green onions on bias into 1" sections.
  
  There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
  available in Chinese markets: duck liver & sweet pork meat.  Either will do
  for this dish.  Cut sausage on bias into 1/8" thick slices. Marinade is not
  used with sausage.
  
  Steaming:  Mix sliced mushrooms & water chestnuts with chicken.  If
  desired, add sausage.  Steam for 20 minutes.  If using deep bowl, stir
  chicken after 10 minutes to make certain bottom pieces get cooked. Just
  before serving, add green onions.  Serve immediately, since cornstarch will
  become gummy if dish is allowed to cool.
  
  HINT: If using metal steamer, stretch dish towel under steamer cover, to
  prevent build-up of condensed steam in dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Bun Dough
 Categories: Chinese, Appetizers
   Servings:  6
 
  2 1/4 c  Bleached flour
    1/2 c  Sugar
  1 1/2 oz Water
  3 1/2 ts Baking powder
      3 oz Milk
      2 tb Lard
 
  Mix flour, baking powder, & sugar together on a clean surface. Make a
  "well" in the middle of the mixture.  Gradually pour the milk into the well
  while using your fingers to combine it with the dry mixture. After the milk
  has been absorbed, add the H2 O and continue to work the dough. Add lard in
  small pieces and continue working the dough. Using a dough scraper in one
  hand, gather the dough together while kneading with the other hand. Knead
  for 12 - 15 minutes until it becomes elastic. Cover dough with a moderately
  damp cloth and allow to rest for one hour. Must be used within 1 - 2 hrs.
  Don't be frozen. If not all used within that time frame, use as starter for
  the following Form a well in 1/2 lb. of the starter and add 1 C. flour, 2
  1/2 tsp. baking powder, 1/3 C. sugar and combine well. Add 1 Tbs. HOT water
  and combine well. Add 2 Tbs. lard, combine well. Knead for 12 - 15 as per
  above.  Most Chinese chefs use dough made from starter as they claim it
  tastes better.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Chicken with Sausage
 Categories: Chinese, Chicken
   Servings:  4
 
      4 lb To 4 1/2 lb Roasting chicken
           - cut up
      4    Chinese pork sausages
           - thinly sliced diagonally

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      1 tb Sesame oil
      1 ts Sugar
      1 pn Salt
 
  ARRANGE THE BACK PIECES on a heat-proof plate. Surround them with the rest
  of the chicken pieces. Between the pieces, insert thin slices of pork
  sausage. Put the breast meat on the bottom, so that it is surrounded by the
  longer-cooking dark meat. Put some water in the bottom of the wok. Use
  enough that it won't boil away, but not so much that it touches the plate.
  The food must be suspended at least 1 inch above the water level. Cover the
  wok tightly so that the steam is captured under the lid and can circulate
  freely around the food. Keep a kettle of water on hand to replenish the
  steaming liquid in the wok if the level gets too low. Be careful not to
  pour the water onto the food.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      1    Chicken, about 3 1/2 lb
      1 tb Kosher salt

MMMMM--------------------------DIPPING SAUCE-------------------------------
      1 pn Sugar
    1/2 ts Salt
      2 ts Light soy sauce
      2 tb Minced peeled fresh ginger
      5 tb Finely chopped scallions
      2 tb Peanut oil
      1 ts Sesame oil
 
  RINSE THE CHICKEN under cold running water and blot completely dry with
  paper towels. Rub the salt inside the cavity and on the skin of the
  chicken. Place the chicken, breast-side down, on a heat-proof platter, and
  set aside for 15 minutes. Set up a steamer or put a rack into a wok or deep
  pan. Fill the steamer with 2 inches of hot water. Bring water to a simmer.
  Put the plate with the chicken into the steamer or onto the rack. Cover the
  steamer tightly and gently steam over medium heat for 1 hour. Replenish the
  water in the steamer from time to time. Remove the platter with the cooked
  chicken and pour off all the liquid. In a small heat-proof bowl, combine
  the sugar, salt, soy sauce, ginger and scallions. Mix well. In a small pan,
  heat the peanut and sesame oils until they are smoking. Pour the hot oils
  over the ginger mixture. Chop the chicken into serving portions and serve
  immediately with the dipping sauce.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Chicken & Ham with Broccoli Spears
 Categories: Chinese, Chicken, Pork
   Servings:  4
 
  3 1/2 lb Whole chicken
      2    Green onions, chopped
      2 sl Fresh ginger
      2 tb Sherry
      1 ts Salt
    1/2 lb Picnic ham, uncooked
      1 tb Peanut oil
    1/2 lb Fresh broccoli
      1 ts Fish sauce
           GLAZING SAUCE:
    3/4 c  Stock
      2 tb Rock sugar, crushed
           Cornstarch paste
      1 tb Cooked oil
 
  The blissful marriage of chicken and ham.
  
  Marinating:  Combine chopped onions, ginger slices, sherry and salt. Place
  chicken on platter, rub inside and out with onion mixture, and place onion
  and ginger inside chicken.  Allow chicken to marinate for 1 hour. Rub ham
  with same marinade, reserve.
  
  Steaming:  Steam chicken, breast-side up, for 25-30 minutes.  At the same
  time, steam ham for 20 minutes. Chicken should still be firm but very moist
  when removed from steamer. Drain chicken and allow to cool until juices
  congeal.  Chop Chinese-style into bite-size pieces. Start by cleaving
  chicken in half lengthwise through the breast. Remove legs, thighs, and
  wings; chop in pieces.  Turn carcass, skin down; cleave in half parallel to
  breast; turn and chop in pieces. Carefully remove and discard bones.
  
  Slice ham in bite-size pieces to match chicken pieces.  Organize in
  alternating strips on serving platter, in shape of a chicken if possible.
  Leave space around perimeter for vegetable.
  
  Blanching and Stir-frying Vegetable:  Wash and remove tough skin of
  broccoli.  Slice into spears with floweret at tip of each spear. Blanch
  spears in salted water for 20 seconds.  Heat peanut oil in wok until it
  begins to smoke; stir-fry broccoli until bright but still crisp. Sprinkle
  with fish sauce, toss briefly, then remove to serving platter with meat.
  
  Glazing Sauce:  Heat stock and crushed rock sugar in sauce pan; stir while
  bringing to boil.  Dribble in cornstarch paste to make a light sauce. Stir
  in cooked oil.  Pour over meat.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Chicken and Bean curd
 Categories: Chinese, Chicken
   Servings:  4
 
      1 c  Chicken meat, minced
      2 c  Bean curd, mashed
      3    Egg whites
    1/2 ts Ginger juice
      1 tb Gin
      1 tb Peanut oil
    1/4 ts Salt
    1/2 ts Five-spice powder
      1 pn Sugar
      1 lg Carrot
    1/2 c  Stock
      1 ts Sesame oil
           Cornstarch paste
      3 lg Cabbage or lettuce leaves
 
  This dish looks good, tastes good and is simple to prepare.  It is one of a
  family of pudding-like dishes.
  
  Preparation:  All mixing can be done in food processor.  Or, use cleaver to
  finely mince chicken and mash bean curd.  In bowl, combine egg whites, oil,
  ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg
  and blend.  Add chicken and bean curd; mix thoroughly. Dip cabbage leaves
  in boiling water to make limp. Wash and peel carrot; slice thinly on bias.
  
  Steaming:  Place limp leaves in shallow bowl.  Arrange carrots on leaves in
  decorative pattern.  Pack chicken/bean curd mixture tightly in bowl to fill
  it.  Steam for about 40 minutes at medium boil. Steaming will make mixture
  very smooth and firm (avoid over-steaming, which causes bean curd to become
  dry and hard).  When ready to serve, turn out on serving platter; gently
  remove leaves; cover with glaze.
  
  Glaze:  Heat stock in saucepan; when hot, add cornstarch paste to thicken.
  When ready to use, reheat and add sesame oil; pour over dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Chicken with Chinese Vegetables
 Categories: Chinese, Chicken
   Servings:  2
 
      5 tb Dry sherry
      2 tb Light soy sauce
      1    Whole chicken breast, boned
           -and skinned
    1/2 lb Fresh mushrooms
      4 oz Canned sliced water
           -chestnuts, drained
    1/4 lb Fresh snow peas, strings
           -removed
      1 c  Water
      2 tb Oyster sauce
      1 tb Cornstarch
  1 1/2 ts Oriental sesame oil
           Freshly cooked rice
 
  Cut the chicken into 1/2-inch cubes.  Combine 3 tablespoons sherry and 1
  tablespoon soy sauce in medium bowl.  Add chicken and marinate for 1 hour
  or overnight.  Pour enough water into wok to come just below steaming rack.
  Bring to a boil.  Place chicken on one side of shallow baking dish. Arrange
  mushrooms alongside chicken and water chestnuts alongside mushrooms. Set
  dish on rack in wok; cover and steam until chicken and vegetables are
  tender, about 20 minutes.  Place snow peas over vegetables in dish; steam
  until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining
  sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame
  oil in medium saucepan over medium heat. Cook and stir until thickened,
  about 5 minutes.  Serve chicken and vegetables over rice. Pass sauce
  separately.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Crab with Hot Sauce - Poo Neung *
 Categories: Thai, Seafood
   Servings:  4
 
      1    2 Pound Crab, Cleaned

MMMMM----------------------------HOT SAUCE---------------------------------
      8    Minced Garlic Cloves
     10    Green Thai Chili Peppers,
           - Minced
      2 tb Chopped Cilantro Root Or
           - Coriander Root And Leaves
    1/4 c  Fish Sauce (Nam Pla)
    1/4 c  Lime Juice
      2 tb Sugar
 
  As soon as the fishing boats return to harbor in the South the locals want
  to taste the sweetness of the fresh crabs.  Simple cooking methods allow
  the natural taste of these crabs to be enjoyed.
  ~-------------------------------------------------------------------------
  Leaving the shell intact, place the crab in a large steamer and steam for
  10 minutes on high heat.  After the crab is cooked, remove and set aside.
  
  Prepare the hot sauce by combining all the ingredients in a small bowl. Use
  as a dipping sauce.  Crack the crab and dip into the sauce before eating.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Fish - Pla Neung *
 Categories: Thai, Seafood
   Servings:  4
 
  1 1/2 lb Whole Fish
      5    Sliced Shallots
      4    Cloves Minced Garlic
      4    Green Jalapeno Peppers
    1/2 ts Salt
    1/4 ts White Pepper
      3 tb Fish Sauce (Nam Pla)
      3 tb Tamarind Juice
      2 tb Lime Juice
      4    Thin Slices Galangal
      2    Thinly Sliced Kaffir Lime
           - Leaves
      1 tb Oil
 
  Northern Thailand has many recipes for freshwater fish and one of the most
  popular cooking methods is steaming, which retains the flavor and moistness
  of the fish.
  ~-------------------------------------------------------------------------
  Clean the fish and then make three slashes on each side with a sharp knife.
  
  Place on a steaming plate.  Sprinkle the remaining ingredients over the
  fish.
  
  Place in a steamer and steam on high heat for 20 minutes.  Present on a
  serving dish or a banana leaf.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Fish with Black Beans #1
 Categories: Chinese, Seafood
   Servings:  4
 
      1    Whole fish (1-1/2 to 2 lbs)
           -(sea bass, whitefish, pike,
           - trout, rock cod)
           - cleaned and scaled
  1 1/2 ts Salt
      1    1" piece fresh ginger root
           - smashed
      2    Garlic cloves
           - roughly chopped
      2 tb Fermented black beans
      2    Whole scallions, shredded
      3 sl Fresh ginger root, shredded
      2 tb Soy sauce
      2 tb Chinese rice wine
           -=OR=- Dry sherry
      1 pn Sugar
  1 1/2 tb Peanut oil
    1/2 ts Sesame oil
 
  PLACE THE FISH ON A PLATTER large enough to hold it, and sprinkle it with
  salt. Squeeze the chunk of ginger in your hand to extract the juice,
  letting it sprinkle over the fish. (The ginger must be fresh and you must
  have strong hands to do this; as an alternative, use a garlic press.) Chop
  the garlic and fermented black beans together. Don't chop too fine or the
  mixture will become a paste and turn bitter. Scatter the beans, garlic,
  shredded scallions and shredded ginger over the fish. Mix the soy sauce,
  rice wine and sugar. Pour it over the fish. If the plate is too long to fit
  in a bamboo steamer or a wok, improvise a steamer. For example, a roasting
  pan could serve the purpose, with a trivet standing in the middle to hold
  the plate. Set the plate on the trivet. Pour boiling water into the pan,
  but not enough to reach the plate. Cover the pan with aluminum foil and
  crimp the edges to seal it. Put the pan over low heat to keep the water
  simmering. A fish 1-inch thick at its widest point will take 10 minutes in
  the steamer. (The covered pan can also be placed in a 400F oven to cook for
  the same length of time.) When the fish is done, remove the plate from the
  steamer. A thin sauce will have formed on the plate. Heat the peanut oil
  and sesame oil in a small saucepan almost to the smoking point, and pour
  the mixture over the fish.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Fish with Black Beans #2
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Whitefish
           Sauce:
      1 tb Peanut oil
      2    Clove garlic, chopped
    1/4 ts Fresh grated ginger
      1 tb Fermented black beans
           -(dowsee)
      2    Green onions, cut chinese
           -style
      1 pn Sugar
      1 tb Dry sherry
      2 tb Light soy sauce
      1 pn MSG (opt)
 
  Place the fish in a steaming plate.  Heat a wok and add the oil, garlic and
  ginger.  Rinse the black beans in a bit of water and add to the wok. Chow
  for just a moment, then add the rest of the sauce ingredients, and pour
  this sauce over the fish.  Place in a bamboo steamer and cook for about 15
  minutes, or until the fish flakes and is done to your taste. From The
  Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Fresh Crab in Curry Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lg Whole fresh crab
      6 sl Ginger root
      2 tb Dry sherry
      3    Spring onions or Chinese
           -parsley

MMMMM------------------------------SAUCE-----------------------------------
    1/2    Bell pepper, coarsely diced
      1 ts Curry powder
    1/4 ts Salt
    1/2 ts Sugar
      1 c  Stock
      1 ts Ginger, minced
      1    Clove garlic, minced
      2 tb Peanut oil
           Cornstarch paste
 
  Chinese chefs tend to favor a milder curry sauce, compared to Indian and
  Southeast Asian cooks.
  
  Make Sauce:  Heat oil in medium-hot saucepan.  Saute minced garlic until
  fragrant.  Add curry powder.  Stir over medium heat for about 1 minute;
  avoid burning powder.  Add stock, salt, sugar and ginger; bring to boil;
  cook for 1 minute.  Add bell pepper, which has been coarsely diced into
  1/4" squares; stir in enough thin cornstarch paste to make a light sauce.
  As soon as sauce thickens, remove from heat and reserve. This sauce can be
  made up ahead and reheated just before serving.
  
  Clean & Steam Crab:  Pry off plate from crab in one piece.  Separate legs
  with cleaver; wash all parts, cleaning out junk; cut soft inner sections of
  legs into manageable pieces.  Carefully crack claws, keeping them intact.
  Reassemble crab on oval platter.  Before putting on back, sprinkle meat
  with dry sherry; lay ginger on top; then put on back plate. Wash green
  onions, remove roots, and shred, greens and all, into 2" sections.
  
  Bring water in steamer to rolling boil.  Steam crab for about 15-20
  minutes, depending on size.  Meanwhile, reheat curry sauce (or keep hot in
  double boiler).  Remove steamed crab from steamer; drain excess water. Lift
  back plate off crab; pour curry sauce over crab; sprinkle with onion
  shreds; return back plate.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Garlic Shrimp - Goong Neung Kratiem *
 Categories: Thai, Seafood
   Servings:  4
 
      1 lb Shrimp/Prawns With Shell
      2 tb Oil
    1/2 ts Salt
    1/2 ts White Pepper
      1 tb Maggi Seasoning
      8    Minced Garlic Cloves
      3 tb Chopped Cilantro/Coriander
           - Leaves
 
  Steaming the shrimp with the shells intact keeps them very moist and juicy.
  With the addition of garlic and cilantro this is a favorite Thai style of
  cooking seafood.
  ~-------------------------------------------------------------------------
  Rinse the shrimp and drain thoroughly.  Place on a plate that will fit in a
  steamer.  Combine the remaining ingredients with the shrimp.
  
  Place the entire plate of shrimp with the sauce in a steamer.  Heat the
  steamer to boiling then reduce the temperature to medium-high.  Continue
  steaming for 10 minutes.  Serve hot.
  
  Maggi seasoning is a sauce which is used in many Asian and Southeast Asian
  dishes, Maggi seasoning is found in Asian food stores.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Ginger Rice with Snow Peas
 Categories: Thai, Rice
   Servings:  6
 
      2 c  Long Grain Rice
      3 c  Cold Water
      1 ts Finely Grated Ginger
    1/4 lb Snow Peas, Chopped
 
  Wash rice in several of changes of water until the water runs clear. Place
  rice in a 3 quart saucepan that has a tight fitting lid.  Add water and
  grated ginger.  Bring  to a boil, uncovered.  Reduce heat slightly but
  continue to cook uncovered until surface water disappears and holes appear
  in the surface of the rice.  Cover tightly, turn heat very low and cook 20
  minutes.  Add snow peas and cover.  Cook 2 minutes longer then remove from
  heat and let stand 3 to 5 minutes before serving.  Stir gently to combine
  rice with snow peas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Ginger Chicken with Black Beans
 Categories: Chinese, Chicken
   Servings:  4
 
           Stephen Ceideburg
      1    Frying chicken
      2 ts Ginger juice,
           -or minced ginger
      2 ts Sugar
    3/4 ts Salt
  3 1/2 tb Cornstarch
      4 ts Sesame oil
  2 1/2 tb Soy sauce
      2 tb Sherry
    1/4 c  Salted fermented black beans
      1    Clove garlic
 
  Chop the chicken, bones and all, into Chinese serving pieces--about an inch
  and a half. Use a juicer to get the 2 teaspoons of ginger juice. You can
  just mince it, but there will be a subtle difference. Put the chicken into
  a big bowl and sprinkle with the ginger juice or minced ginger. Combine
  sugar, salt, cornstarch, sesame oil, soy sauce and booze in another bowl.
  Blend it to a smooth paste. Rinse the black beans in a strainer until
  visible salt is gone. Drain and mince finely along with the garlic. Add to
  the seasoning paste and mix well. Add all this to the chicken and mix to
  coat thoroughly.
  
  At this point, I put the chicken on two 8 inch pie plates and put each
  plate into a steamer compartment on my aluminum steamer. If you don't have
  one you can improvise using a large pot and a low-sided dish held just
  above the water by an inverted dish or whatever. The idea is to allow the
  steam to circulate around the chicken while keeping the boiling water from
  splashing into the dish holding the it. Start the water boiling and place
  the plate onto the inverted dish in the large pot. Cover tightly and steam
  for 25 to 30 minutes--a little longer if you like your chicken well done.
  The water should be boiling just enough to produce steam. When you're
  handling the dish, BE CAREFUL. Steam burns are no fun.
  
  This makes enough for four served with rice. (And there won't be any
  leftovers.) I serve it with steamed rice, a bowl of chopped up green
  onions, and small dishes of hot mustard, hoisin sauce and Vietnamese chili
  dip. I usually put out small dishes of Chinkiang vinegar and spiced salt as
  well. Dip a piece of chicken into the sauce of your choice and then into
  the green onions and enjoy! The taste is rich and subtle, the chicken
  succulent and steamy. The green onions and dips serve as a counterpoint the
  richness.
  
  It's one of the few Chinese dishes I know that I can serve to someone who
  "doesn't like Chinese food" with no problems. It's a quick and easy dish
  once you get it down. The fermented black beans, hoisin sauce, fresh ginger
  and sesame oil are fairly specialized, but any good Oriental market and
  many supermarkets will carry them. All will keep for a long time in the
  fridge. The sesame oil is the dark, cooked Oriental variety, not the health
  store variety. The latter won't work. While you're in the Chinese market,
  pick up a can of preserved tea melons or sweet mixed pickles. They're an
  excellent accompa- niment. Water melon pickles or chutneys also go well
  with it.  One hint--don't let the chicken sit in the bean sauce mixture too
  long. It's not a marinade and will become overpowering if left too long.
  
  From "The Step-by-Step Chinese Cookbook" by Georges Spunt. Thomas Y.
  Crowell Company, New York. 1973.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Honey Pears
 Categories: Chinese, Desserts
   Servings:  4
 
      4    Fresh Bartlett pears,
           -moderately ripe
      4 tb Orange honey
      4 ts Minced preserved jujubes
           -(Chinese dates)
 
  We are presenting this very delicious dessert in the country fashion, with
  the pear skins on.  Should you wish to create a more elaborate dessert,
  peel the skins first.
  
  Preparation:  Wash pears.  Carefully slice off the tip quarter, leav- ing
  the stem intact.  Core each pear through to the bottom. Make four
  lengthwise cuts from the core outward but not through the skin.  If you
  have peeled the pears, do not make these cuts.  Place pears in individual
  bowls, such as rice bowls or dessert dishes.  Pack core with minced dates,
  add 1 tablespoon of orange honey to each pear. Replace top quarter. Hold at
  room temperature until ready to steam.
  
  Steaming:  In steamer, bring water to boil.  Place pears in their
  individual bowls on steaming tray.  Steam pears for about 30 minutes,
  checking frequently to see they don't overcook and become mushy. Remove
  tray from steamer.  Allow pears to cool for about 30 minutes. Serve at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Jasmine Rice - Khao Suay *
 Categories: Thai, Rice
   Servings:  4
 
      3 c  Jasmine Rice
      3 c  Water
 
  The wonderful aroma and subtle flavor of jasmine rice compliment every dish
  perfectly.  Thais cook rice almost instinctively - it is their staple food.
  ~-------------------------------------------------------------------------
  Place rice in a large saucepan.  Rinse twice to clean the rice, draining
  thoroughly.  Add the water to the rice.
  
  Cover the saucepan and heat to boiling.  Allow to boil on high heat for 1
  minute.  Turn the temperature to low and steam for 10 minutes.  Reduce the
  heat to the lowest setting and allow to steam for 10 minutes more.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Kauai Clams with Lemongrass and Green Curry Sauce
 Categories: Thai, Seafood
   Servings:  6
 
      1 c  Dry white wine
      2 tb Chopped garlic
      1    Stalk lemongrass, cut into
           -small pieces ( 1/3 cup)
      1 c  Clam juice
      4    Dozen clams, in their shells
      2 c  Coconut milk
  1 1/2 ts Green curry paste
    1/4 c  Sliced basil leaves
    1/2 ts Chopped fresh chili pepper
 
  In a large pan, combine the wine, garlic, lemongrass,clam juice and clams.
  Bring to a boil, reduce the heat and steam until the clams are open. Using
  a slotted spoon, remove the clams from the broth and set aside.  Over high
  heat, reduce the liquid by one third.  Then add the coconut milk and curry
  paste and mix well, cooking slowly for two to three minutes.  Add the basil
  and chili pepper, stir and remove from heat.  To serve, place a dozen
  opened clams in a deep dish or soup plate for each person, then ladle the
  sauce on top.
  
  Origin: Newspaper, food section Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Mushrooms
 Categories: Chinese, Vegetables
   Servings:  8
 
      8    Dried "jyo" black mushrooms
      8 lg Button mushrooms
      2 c  Stock
      1    Piece star anise
    1/2 ts Sichuan peppercorns

MMMMM------------------------------SAUCES-----------------------------------
    1/2 c  Plum sauce
      1 tb Warm water
      2 tb Dry mustard
      3 tb Water
    1/2 ts White vinegar
      1 ts Thin soy sauce

MMMMM-----------------------------FILLING----------------------------------
      1 lb Fatty pork shoulder
    1/2 ts Cornstarch
      1 ts Water
      1 ts Oyster sauce
      1 ts Dark soy sauce
    1/4 ts Black pepper
      2    Green onions, minced
    1/4 ts Fresh ginger, minced
      1 ts Chinese parsley, minced
 
  Steamed mushroom caps, filled with a mound of moist meat, make deli- cious
  party food.
  
  Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour.
  Add star anise and peppercorns to stock.  Stew button mushrooms in stock
  for 30 minutes; remove from stock; discard mushroom stems. Strain stock for
  use in another dish.  Mix plum sauce with warm water in dip saucer, cover &
  reserve.  Make a paste of dry mustard & water; cover & let marry for 30
  minutes; then add white vinegar & thin soy sauce.
  
  Filling:  Finely chop pork shoulder.  Mix cornstarch & water; add oyster
  sauce, soy sauce & black pepper.  Add chopped pork; work with your fingers
  into thick mixture.  Add onions, ginger & Chinese pars- ley. Allow filling
  to stand in covered bowl for 30 minutes.  Mound about 1 1/2 teaspoons of
  filling on each mushroom. Arrange on serving plate.
  
  Steaming:  In steamer, bring water to rapid boil first; steam "jyo"
  mushrooms for 30 minutes; steam buttons for 20 minutes.  Serve.  If you
  plan to reheat before serving, steam for 5 minutes less, then reheat for 10
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Open Dumplings
 Categories: Chinese, Appetizers
   Servings:  6
 
      1 pk Wonton skins
           -(about 30-35 skins per pkg)

MMMMM-----------------------------FILLING----------------------------------
    3/4 lb Ground pork
      2 tb Minced Smithfield ham
           -=OR=- Prosciutto
      1 tb Light soy sauce
      2 ts Rice wine or dry sherry
  1 1/2 tb Finely chopped scallions
      1 ts Finely chopped ginger root
      1 ts Sesame oil
      1    Egg, beaten
      1 ts Granulated sugar
 
  COMBINE THE FILLING ingredients and mix them together well. Spoon a
  generous portion of filling onto each wonton skin. Bring up the sides and
  press them around the filling mixture. Tap the dumpling on the bottom to
  make a flat base. The top should be wide open, exposing the meat filling.
  Set up a steamer or put a rack inside a wok or large deep pot. Pour in
  about 2 inches of water and bring it to a boil. Put the dumplings on a
  plate and place this into the steamer or onto the rack. Cover the pot
  tightly, turn the heat to low and steam gently for about 20 minutes. (You
  may have to do this in several batches.) Serve the dumplings hot with soy
  sauce to dip.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pears
 Categories: Chinese, Desserts
   Servings:  4
 
      4    Firm pears
      3 tb Sugar, preferably Chinese
           - rock sugar
    1/3 c  Water
      2    Pieces Chinese cinnamon bark
           - or: cinnamon sticks
 
  PEEL THE PEARS and cut them in half. Remove the core and seeds. Combine the
  sugar and water in a small pot and boil it until the sugar has completely
  dissolved. Allow it to cool slightly. Put the pears, sugar-water and
  cinnamon together into a shallow bowl. Set up a steamer or put a rack into
  a wok or pan. Add about 2 inches of water and bring to a boil. Put the bowl
  of pears into the steamer or onto the rack, turn the heat down to a simmer
  and cover the wok or pot tightly with a lid. Slowly steam the pears for
  about 15-to-25 minutes, until they are tender. (The cooking time will
  depend on the ripeness of the pears.) When the pears are cooked, drain all
  the liquid and cinnamon stick or bark into a small saucepan and reduce the
  liquid to a syrup by boiling it fast. Remove and discard the cinnamon
  stick. Pour the syrup over the pears and serve at once. Or you can let the
  mixture cool, cover it with plastic wrap and refrigerate until you are
  ready to serve it.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pork Dumplings (Shiu Mai)
 Categories: Chinese, Pork
   Servings:  1
 
      1 pk Round dumpling skins *
    1/2 lb Prawns
     12    Chinese mushrooms, small or
           - use canned but squeeze dry
    1/2 lb Ground pork
      2    Green onion, finely chopped
      1 sm Egg

MMMMM----------------------------SEASONING---------------------------------
    1/2 ts Salt
      1 ts Sugar
      1 tb Sesame oi
      2 ts Thin soy sauce
      1 ts Oyster sauce
      1 tb Cornstarch
 
  Shell, devein, wash, and drain prawns.  Dice into bits.
  
  Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and
  discard stems; then chop into very small pieces.
  
  Combine the pork, mushrooms, prawns, and onion.  Put mixture on chopping
  board and chop 10 to 15 strokes with cleaver.  (Use a sharp knife if you
  don't have a cleaver.)  Texture, when you're finished, should be slightly
  finer than hamburger.
  
  Add "seasoning" and the egg to the pork mixture.  Mix well.
  
  To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then
  bring all sides of the skin up to cover the meat as much as possible,
  without closing.  The top of the dumpling is left open.
  
  Cook dumplings by steaming for 30 minutes.  Use as many as you need, with
  the rest, cool, wrap, freeze.  Reheat after thawing by steaming 10 minutes.
  
  Serve with soy sauce, hot sauce, or mustard.
  
  *  Dumpling skins are similar to won ton skins, except that they are round
  and slightly thinner.  You may substitute won ton skins by merely cutting
  off the corners to round off the skin.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pork Buns
 Categories: Chinese, Pork
   Servings: 12
 
      2 tb Hoi sin sauce
  1 1/2 tb Oyster sauce
  1 1/2 tb Soy sauce
    1/2 ts Sesame oil
      8 oz Barbecued Pork
      4    Green onions
      2 tb Vegetable oil
      2 ts Grated pared fresh ginger
           Root
      1    Clove garlic, crushed
  1 1/4 c  Water
      1 tb Cornstarch
      3 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Salt
    1/4 c  Vegetable Shortening or lard
      1 ts White vinegar
           Water

MMMMM--------------------------BARBECUED PORK-------------------------------
      2    Whole pork tenderloins,
           About 12 ounces
    1/4 c  Soy sauce
      2 tb Dry red wine
      1 tb Brown sugar
      1 tb Honey
      2 ts Red food coloring,
           If desired
    1/2 ts Ground cinnamon
      1    Clove garlic, crushed
      1    Green onion
 
  NOTE: these buns are cooked in bamboo steamers which are available in
  Chinese and specialty gourmet cookware stores.  The round steamers can be
  purchased in various sizes separately or in sets of two of three tiers. For
  cooking, the covered steamer(s) is (are) placed over boiling water in a wok
  or large saucepan.
  
  The above is quoted directly from a section connected to the recipe.  This
  is my own note.  I do not like the flavor that a bamboo steamer imparts to
  recipes; therefore, I bought an aluminum Chinese steamer. 1. Combine hoi
  sin sauce, oyster sauce, soy sauce and sesame oil.  Chop pork and onions
  finely.
  
  2. Heat vegetable oil in wok or fry pan over high heat.  Stir-fry ginger
  and garlic in the oil 1 minute.  Stir in hoi sin mixture.  Cook and stir
  two minutes. Combine 1/2 cup of the water and the cornstarch.  Blend into
  hoi sin mixture.  Cook and stir until liquid boils.  Reduce heat to medium
  and simmer 2 minutes. Stir in pork and onions.  Remove from heat.  Cool
  completely.
  
  3. Combine flour, baking powder and salt in large bowl.  Cut or rub in
  shortening until mixture resembles bread crumbs.  Combine remaining 3/4 cup
  of the water and the vinegar.  Mix water-vinegar into flour until dough
  sticks together.  Shape dough into ball.  Knead on lightly floured surface
  6 or 8 times.  Cover with plastic wrap and let stand 20 minutes. Uncover
  and knead 4 or 5 more times.  Divide dough into 12 equal portions.
   Shape each portions into a smooth ball.
  
  4. Roll each ball of dough on lightly floured surface into a circle 5 to 6
  inches in diameter.  Brush around edges lightly with water.  Spoon a
  heaping tablespoon of pork mixture onto center of each circle.  Carefully
  pinch edges together to seal dough around filling.  Bring the two ends of
  dough over the seam and pinch together.
  
  5. Cut waxed paper into twelve 5-inch squares.  Brush one side of paper
  lightly with oil.  Place a bun, seam side down, on each square.
  
  6.Place buns with paper in single layer on steamer rack over boiling water.
  Cover and steam buns until done about 20 minutes.
  
  Yield: 1 dozen
  
  BARBECUED PORK:
  
  1. Remove and discard fat from meat.
  
  2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic
  and onion in large bowl.  Add pork, turning tenderloins to coat completely.
  Cover and let stand at room temperature 1 hour or refrigerate overnight,
  turning occasionally.
  
  3. Drain pork, reserving marinade.  Place pork on wire rack over a baking
  pan.
  
  4. Bake in preheated 350 degree F. oven until done, about 45 minutes. Turn
  and baste frequently during baking.
  
  5. Remove pork from oven.  Cool.  Cut into diagonal slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pork with Preserved Tianjin Vegetable
 Categories: Chinese, Pork
   Servings:  4
 
      1 lb Pork butt, chopped fine
      4    Water chestnuts, coarsely
           -chopped
      1    Green onion, minced
      2 tb Preserved Tianjin vegetable
           MARINADE:
  1 1/2 ts Dark soy sauce
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Sesame oil
      1 ts Cornstarch
 
  Fresh pork lends itself well to steaming, either cubed, sliced or minced,
  and combined or topped with "flavoring" ingredients.
  
  Preparation:  Mix marinade. In bowl, mix chopped pork, water chest- nuts,
  1/2 preserved vegetable, & marinade; mix together with your fingers - it's
  faster.  Spread mixture on round 12" plate.  Sprinkle with remaining
  preserved vegetable.  Refrigerate if working in ad- vance.
  
  Steaming:  Bring pork mixture to room temperature before steaming. Bring
  water in steamer to rapid boil.  Steam for about 20 minutes. Sprinkle with
  chopped onions just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pork Dumplings
 Categories: Chinese, Pork
   Servings: 36
 
           Dough:
  2 1/2 c  All-purpose flour
    1/4 ts Salt
    1/2 ts Sesame oil
    2/3 c  Boiling water
    1/3 c  Cold water
           Filling:
      1 lb Ground pork
      5    Dried black mushrooms or 1/3
           -lb. fresh mushrooms
      2 c  Hot water to soften dried
           -black mushrooms
      4 c  Water
      1 lb Chinese cabbage or other
           -cabbage
      1 ts Minced fresh ginger root
      2 tb Minced green onion
      2 tb Soy sauce
  1 1/2 ts Salt
      2 tb Sesame oil
      6 c  Boiling water
           Sesame Soy Dip
 
  Servings: Makes 36 - 40 appetizers.
  
  To prepare dough, place flour, salt and sesame oil in a large bowl.  Add
  boiling water; mix well with chopsticks or a wooden spoon.  Add cold water.
  Knead dough until thoroughly mixed.  cover with a cloth towel and let stand
  about 15 minutes.
  
  Place ground pork in a large bowl. If using dried black mushrooms, soak
  them in 2 c hot water until soft, 15 to 20 minutes, then drain and remove
  hard stems.  Chop softened black mushrooms or fresh mushrooms into small
  pieces.  Add to pork.  To blanch cabbage, bring 4 c water to a boil in a
  wok or large pot.  Add cabbage.  cook 30 seconds; drain.
  
  Quickly plunge cabbage into cold water.  Drain and pat dry with a paper
  towel. Chop cabbage into very fine pieces.  Squeeze out excess water.
  
  Add chopped cabbage and remaining filling ingredients to pork and
  mushrooms; mix well and set aside.  Knead dough on a lightly floured
  surface until very smooth.  Shape into a long roll 1-inch in diameter.
  
  Chop into 36 to 40 equal pieces.  Flatten each piece with the palm of your
  hand and use a rolling pin to roll out to a circle 3 inches in diameter.
  Place 1 to 2 tsp filling in center.  Fold dough over filling to make a half
  circle.  Pleat edges and pinch together to seal.
  
  Arrange as many dumplings on a damp cloth in a steamer as will fit without
  touching each other.
  
  Cover steamer.  Pour 4 c boiling water into a wok or large pot.  Place
  steamer over boiling water.  Steam over high heat 10 to 12 minutes, adding
  more boiling water as needed.  Let cool slightly before removing dumplings.
  Serve hot with Sesame Soy Dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Prawns with Black Beans (See Jup Jing Ha)
 Categories: Chinese, Seafood
   Servings:  4
 
    3/4 lb Raw prawns
  1 1/4 tb Black beans
      1    Clove garlic, chopped
      1    Green onion, chopped
      1 tb Oil
    1/2 ts Salt
      1 ts Oil
  1 1/2 ts Thin soy sauce
      1 ts White wine
      1 ts Oyster sauce
 
  Prepare the prawns by cutting off whiskers, cutting along the top of the
  shell, and deveining them.  Leave the shells on the prawns because this
  keeps the prawns more tender, tasty and plump.  Wash, drain and put prawns
  in a pie pan so as to be ready for steaming.
  
  Wash black beans two times and mash into a paste; then add the chopped
  garlic.
  
  Combine remaining ingredients, EXCEPT the oil.
  
  Pour mixture over prawns; then, pour oil on top.
  
  Cover and steam 10 minutes.  Serve over rice.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Pungent Cod with Cabbage
 Categories: Chinese, Seafood
   Servings:  4
 
    3/4 lb Thick filet of cod
      4 lg Leaves of Napa (celery)
           -cabbage
    1/2 tb Fresh ginger root, minced
      1 ts Sesame oil
  1 1/2 c  Water
      1 tb Crushed rock sugar
    1/2 c  Sweet Mixed Pickles, diced
    1/4 c  Pickle juice
    1/2 tb Thin soy sauce
      1 tb White vinegar
           Cornstarch paste
      2    Green onions, sliced in thin
           -strips
 
  This dish is an unusual combination of steamed fish filet and a crisp,
  fresh vegetable, topped with a pungent (sweet & sour) pickle sauce.
  
  Sauce:  In saucepan, heat water & crushed rock sugar until sugar melts. Add
  pickle juice, soy sauce, vinegar & diced pickles.  Bring to boil, stirring
  constantly. Restir cornstarch paste, and dribble it into boiling sauce,
  until sauce has consistency of thin pancake bat- ter. Remove from heat.
  Reserve in saucepan.
  
  Preparation:  Slice cod filet across the grain about 1/2" thick, keeping
  slices in position.Cut leafy fringes off of cabbage (save for your stock
  pot).  Cut cabbage stalks lengthwise into pieces to match fish slices.
  Insert cabbage slices between each slice of fish.  Hold together and slice
  fish & cabbage in half. Using broad side of cleav- er, lift fish & cabbage,
  as is, onto 10" oval serving dish. Sprinkle ginger and sesame oil on fish.
  
  Steaming: 15 minutes before serving time, bring water in steamer to
  boiling.  Steam fish platter in steamer for 7-10 minutes, until fish turns
  milky white. Meanwhile, reheat sauce.  Remove fish from steamer and pour
  off any water.  Pour sauce unevenly over fish so it is only partly covered.
  Garnish with green onions.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Rice (Korean Bab)
 Categories: Korean, Vegetarian, Rice
   Servings:  4
 
      2 c  Rice
      2 c  Water
 
  1.  Pour the rice into a cooking pot. Fill the pot nearly to the brim with
  cold water, then pour the water out. The rice will remain at the bottom of
  the pot. Repeat this process 4 or 5 times, or until the water seems quite
  clear. Rinsing the rice in this manner eliminates any excess starch.
  
  2.  Cover the rice with 2 cups water and let it stand for 30 minutes. Bring
  to a boil, reduce the heat and steam for 20 minutes or until dry.
  
  Generally speaking, if Americans are to be served, use 1/2 cup uncooked
  rice for each person. Double the amount if cooking for Koreans, especially
  Korean men.
  
  From: The Korean Cookbook, By Judy Hyun
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Sambal, Peasant Style (Sambal Lada Uap)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      5    Fresh red chillies
      1    Onion, quartered
      2    Tomatoes
           Salt, to taste
    1/4 ts Shrimp paste, grilled
           -lightly, or 1 anchovy
           -fillet
 
  Place chilli, onion and tomatoes in a bowl and steam until tender. Put in a
  blender with salt to taste and shrimp paste to make into a very fine paste.
  Or pound in a mortar.
  
  Yields 1 small bowl.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Shredded Cabbage
 Categories: Chinese, Vegetables
   Servings:  6
 
    1/2 md Head cabbage
    1/4 c  Peanut oil
    1/2 ts Salt
    1/4 c  White sesame seeds
 
  Steamed vegetables are common to many cooking traditions.  You may discover
  in this recipe a dish that suits non-Chinese meals as well.
  
  Toast sesame seeds in dry wok at low temperature.
  
  Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose
  mound. Sprinkle with salt; allow to stand, uncovered, for 10 minutes. Place
  on round serving platter and steam in Chinese steamer for 5 minutes.
  
  While cabbage is steaming, heat oil in small pan or in your ladle. Hot oil
  keeps the vegetable hot, and adds a rich taste.
  
  Remove cabbage from steamer.Douse with hot oil; sprinkle with toasted
  sesame seeds. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Spareribs with Black Beans
 Categories: Chinese, Pork
   Servings:  4
 
  1 1/2 lb Pork spareribs
      1 ts Salt
    1/2 c  Chicken stock
      1 tb Light soy sauce
      1 ts Sesame oil
      1 ts Finely chopped ginger root
  1 1/2 tb Chinese fermented black
           - beans, coarsely chopped
      2 ts Finely chopped garlic
    1/2 ts Salt
      1 ts Sugar
      1 tb Rice wine or dry sherry
 
  ASK YOUR BUTCHER to cut the spareribs into individual ribs and then into
  2-inch segments, or do it yourself with a cleaver or a sharp, heavy knife.
  Rub the spareribs with salt and let them sit in a bowl for about 20-to-25
  minutes. Fill a large saucepan with water and bring it to a boil. Turn the
  heat to low, add the spareribs and simmer them for 10 minutes. Drain them
  and discard the water. Mix the other ingredients together in a large bowl
  and stir in the spareribs, coating them well with the mixture. Transfer the
  mixture to a deep plate or dish. Set up a steamer or put a rack into a wok
  or large deep pot. Pour in 2 inches of water. Bring the water to a boil,
  and then reduce the heat. Lower the plate of spareribs carefully into the
  steamer or onto the rack. Cover it with a lid and steam gently for 1 hour
  or until the spareribs are very tender. Remember to keep a careful watch on
  the water level, and replenish it with hot water when necessary. Skim off
  any surface fat, and serve. You can make this dish ahead of time and reheat
  the ribs by steaming for 20 minutes or until they are hot.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Sticky Rice - Khao Neow *
 Categories: Thai, Rice
   Servings:  4
 
      4 c  Sticky Rice
 
  Sticky rice is a glutinous rice eaten by the people of the North and
  Northeast region of Thailand.  The rice is sometimes referred to as sweet
  rice because it has a sweet flavor.  It is often used to make rice wine and
  vinegar.
  ~-------------------------------------------------------------------------
  Place the rice in a saucepan or bowl and add enough water to cover.  Rub
  the rice between your hands several times and drain off the milky water.
  Add clean water and repeat the process until the water runs clear.
  
  Soak the rice overnight in enough water to cover or, to save time, the rice
  can be soaked in hot water for 3 hours before steaming, rather than
  overnight.
  
  Drain the rice and place in a cloth-lined steamer or in a steaming basket.
  Place the basket over a pot of boiling water, making sure that the basket
  does not touch the water.  Cover the steamer and steam for approximately 30
  minutes.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Translucent Dumpling - Fun Gwau
 Categories: Chinese, Appetizers
   Servings:  2
 
           Stephen Ceideburg
      6    Dried Chinese black
           -mushrooms
      6 oz Shrimp, shelled and deveined
      1 ts Salt
  1 1/2 tb Peanut oil
      6 oz Ground pork butt
    1/4 c  Finely diced bamboo shoots
    1/4 c  Finely diced water
           -chestnuts, preferably fresh
      2    Green onions, chopped
      2 ts Sugar
    1/4 ts White pepper
      1 tb Shao Hsing rice wine or dry
           -sherry
  1 1/2 ts Light soy sauce
      2 ts Cornstarch
      2 tb Chicken stock
      2 tb Coarsely chopped fresh
           -coriander leaves
 
  These dumplings make great finger food for a cocktail party.  They can be
  prepared entirely in advance and reheated a few minutes before serving. The
  wheat starch wrappers have an interesting chewy texture, a unique
  translucent appearance and are absorbent of flavors.  Roll out the wrappers
  as thin as possible; otherwise they come out rubbery.
  
  Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for
  dipping Chinese mustard, for dipping
  
  Cover mushrooms in warm water for 20 minutes or until soft and pliable.
  Remove and squeeze out excess water from the mushrooms.  Cut off the stems
  at the base and discard them.  Finely mince the caps.
  
  Toss the shrimp with salt and let them stand 10 minutes.  Rinse well with
  cold water, pat dry thoroughly.  Coarsely mince.
  
  Preheat a wok or skillet. when hot, add the peanut oil. over medium- high
  heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
  chestnuts, and half the green onions; stir-fry until the pork turns white.
  Season with the sugar, white pepper, wine and soy sauce.  Combine the
  cornstarch and chicken stock in a small bowl and mix until smooth; pour
  into wok.  Stir fry for 1 minute longer.  Remove the mixture to a shallow
  plate and mix in the remaining green onion and coriander.  Allow the
  filling to cool, then refrigerate it until needed.
  
  Makes almost 2 cups of filling.
  
  Prepare the Wheat Starch Wrapper dough.  Pinch off 1-inch balls of dough.
  Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled
  Chinese cleaver is traditionally used; however, a tortilla press or a
  rolling pin works.  Put 1 large teaspoon of filling in the center of the
  circle.  Fold it in half and pinch the edges to seal the filling inside.
  Repeat with remaining dough and filling.
  
  Place dumplings without touching each other on a lightly oiled bamboo
  steamer (or a heat resistant plate).  Steam over boiling water for 3
  minutes.  Serve hot, dipped in light soy sauce and Chinese mustard. Serve
  with Chinese Mustard, for dipping.
  
  Makes 2 1/2 dozen dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Whole Fish - Pla Chon Pae-Sa *
 Categories: Thai, Seafood
   Servings:  4
 
  1 1/2 lb Whole Rock Cod
      1 ts Salt
    1/2 ts White Pepper
      2    Minced Garlic Cloves
      1 c  Chopped Celery
      2 tb White Wine
      1 tb Fish Sauce (Nam Pla)
      2    Sliced Green Jalapeno
           - Peppers
      1 c  Chopped Green Onions,
           - Scallions Or Spring Onions
 
  Although rock cod is a fresh water fish, snapper or sole can be
  substituted.  In fact this is delicious with any salt water fish.
  ~-------------------------------------------------------------------------
  Clean the fish and slash to the bone three times on each side.  Rub with
  salt and pepper.  Place on a steaming plate and top with the remaining
  ingredients.
  
  Place in a steamer, cover and steam for 15 minutes on high heat.  Remove
  and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Whole Fish
 Categories: Chinese, Seafood
   Servings:  6
 
      2 lb Whole fish (cleaned weight)
           Rock cod, flounder, pomfret
      2 ts Salt
      4    Scallions
      1 tb Ginger slivers
      1 c  Stock
      1 tb Dry gin
    1/2 ts Sugar
           Cornstarch paste
      2 tb Peanut oil
      1    Sprig Chinese parsley
 
  A New Year's dinner is incomplete without a whole fish, which symbol- izes
  prosperity and good fortune for the coming year:  the larger, plumper and
  more decorative the fish, the better.  Quite often, the fish is not even
  eaten, just presented.
  
  For more people, use more than one fish.  Each fish should be no more than
  2 lbs. unless you have a very large steamer.  Have your fishmon- ger clean
  and scale fish, leaving head and fins intact.  You can tell if fish is
  fresh by the clearness of the eyes and a red tint on the inner edge of the
  gills. Wash and pat dry, rub with salt.  Allow to stand at room temperature
  for 30 minutes.
  
  On both sides of fish, make parallel diagonal cuts 1" apart through meaty
  section.  Trim and shred scallions diagonally in 2" lengths. Peel and shred
  fresh ginger root.  Place pieces of scallion and ginger in cuts.
  
  Place fish on greased plate.  Steam at rapid boil for 15 to 25 minutes,
  depending on size.  Fish is cooked when you can flake flesh. Overcooking
  will toughen flesh, so watch closely.
  
  Heat peanut oil in beaker or small saucepan.  In wok, heat stock, gin and
  sugar.   When fish is cooked, remove from steamer.  Drain juices into stock
  mixture.  Thicken slightly with cornstarch paste.  Pour hot oil, then stock
  mixture, over fish.  Garnish with Chinese parsley. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stewed Cauliflower in Cream Sauce
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 c  Cauliflower florets
    1/2 c  Unpeeled canned straw
           -mushrooms
      3    Green onions
      1    Clove garlic, smashed
      1 ts Tientsin cabbage
           Shrimp or crab meat (opt)
      1 ts Salt
      1 ts Sugar
      2 tb Peanut oil
    1/2 ts Peanut oil
           Cornstarch paste
           SAUCE:
    2/3 c  Stock
      1 ts Dry sherry
    1/4 c  Milk
 
  Vegetables in cream sauce are typically Shanghai-style.
  
  Preparation:  Wash cauliflower, and cut florets about twice the size of
  straw mushrooms.  Dice green onions into 1/4" pieces.  Mix stock & sherry.
  
  Cooking:  Heat first oil to medium hot.  Add garlic & stir for about 30
  seconds.  Remove garlic before it begins to brown.  Turn heat high; add
  cauliflower.  Stir-fry for about 1 minute.  Add onion, salt & sugar;
  stir-fry 30 seconds.  Stir in Tientsin cabbage.  If desired, add shrimp or
  crab meat.
  
  Immediately add stock & sherry; bring sauce to boil, mixing with
  cauliflower.  Cover & simmer 4 minutes.  Remove lid; thicken with
  cornstarch.  Sauce should be very heavy, so that when milk is added, it
  will thin slightly, but still have body. Bring sauce back to boil; slowly
  add milk while stirring.  Add remaining peanut oil for a final glaze.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stewed Paua (Nz)
 Categories: New zealand, Paua, Soups
   Servings:  4
 
      6 lg Paua
      1 lg Onion
      2 tb Flour
      2 c  Water
      2 tb Butter
    1/2 ts Salt
 
  1. Remove the paua from it's shell with a sharp knife. Cut away the pewa or
  soft part of the paua (this may be used for soup). Press out the two teeth
  from the mouth.
  
  2. Dice the paua and the onion.
  
  3. Fry the onion in butter until it is cooked and then add the diced paua.
  
  4. Cover with two cups boiling water and simmer gently until it is cooked.
  
  5. Mix salt and flour with a little water to make a smooth paste and then
  thicken. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stewed Pork Intestine over Wu-Ching Burner
 Categories: Chinese, Pork
   Servings:  6
 
      1    Pork Intestine
      5 oz Duck Blood Curd
      1    Sour Cabbage
      2    Red Chilies
      1    Garlic Clove
      3 tb Oil
      3    Ginger Slices
      5    Garlic Slices
      1 tb Chili Nam Yuey
      1 ts Peppercorns
      1 ts Salt
    1/2 c  Soup Stock
      1 tb Cornstarch Paste
      2 ts Sesame Oil
 
  Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck
  blood curd and sour cabbage into 1" cubes. Section the chilies and the
  garlic cloves.
  
  Cook the intestine in boiling water for a while. Cut into 1" long sections.
  Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a
  wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns,
  salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it
  into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over
  the Wu-Ching burner.
  
  Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as
  an appetizer. Can be served with a crusty French baguette and a salad or
  served with broad noodles.
  
  From The Chinese Regional Cuisine Series, Szechwan Cooking. Posted by James
  Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sticky Rice (Khao Neeo)
 Categories: Thai, Rice
   Servings: 10
 
           Stephen Ceideburg
      4 c  Uncooked long or short-grain
           -Thai sticky rice
 
  Eaten with fingers, sticky rice accompanies this selection of recipes.
  
  Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for 8
  hours or overnight. Drain and place in a cheesecloth lined steamer basket.
  Set the basket over several inches of boiling water 'm a wok or saucepan.
  Cover and steam for 20 to 25 minutes, or until the rice is tender, shiny
  and slightly sticky, adding water to the pan if necessary. Serve
  immediately.
  
  Makes 10 cups.
  
  226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG SODIUM;
  0 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Beef and Broccoli in Oyster Sauce
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Flank Steak
      1 tb Soy Sauce
      1 tb Rice Wine
      2 tb Water
      1 tb Cornstarch
    1/8 c  Vegetable Oil
      3    Cloves Garlic, Minced
      1 ts Chopped Fresh Ginger Root
      6    Green Onions, Chopped
    1/3 c  Water
      1 lb Broccoli Cut Into Florets

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Oyster Sauce
      1 tb Soy Sauce
      1 tb Rice Wine
      1 tb Cornstarch
 
  Cut meat across the grain into very thin slices.  Place in a bowl and
  combine with soy sauce, rice wine, water and cornstarch.  Allow to marinate
  at least 10 minutes.  Meanwhile prepare remaining ingredients and stir
  together sauce mixture.  Heat oil in a wok or large skillet. Add meat and
  cook,  stirring constantly, until meat is about 75 per cent cooked. Remove
  and reserve.  Scrape out pan if necessary and return to heat. Add another 2
  tablespoons oil if needed and heat. Add garlic, ginger and green onions and
  cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
  water.  Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
  sauce to mixture and bring to boil. Cook until thickened and beef and
  broccoli are cooked through. Serve with steamed rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Velvet Spinach with Glass Noodles
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 lb Spinach
      2 oz Bean Threads (Glass Noodles)
      3 tb Corn Or Peanut Oil
  1 1/4 ts Kosher Salt
    1/2 ts Sugar, (Or More If Desired)
      2 ts Oriental Sesame Oil
 
  In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted water to a
  boil over high heat.  Discard any straggly spinach leaves and white roots,
  then use scissors to cut stems and large leaves into 2-inch sections. Cut
  bulky stem clusters and any red root tips intact.  In large bowl, plunge
  cut spinach into several changes of cold water, gently pumping up and down
  to remove grit.  Drain in colander and shake off excess water. Plunge
  spinach into boiling water. After 1 minute, drain spinach in colander,
  flush with cold running water until chilled, then press lightly with palms
  of hands to remove excess water.  Fluff spinach gently to loosen mass. In
  medium-size bowl, cover bean threads with 3 to 4 cups of heated water,
  without removing binding of rubber bands or strings. If bean threads are
  from Taiwan or Thailand, use hot water; if they are from the People's
  Republic of China, use boiling water.  When pliable, after about 10 seconds
  use scissors to cut through loop ends or center of skein, thereby cutting
  bean threads into manageable 4- to 5-inch lengths. Cut rubber bands or
  strings and discard them, then swish bean threads to disperse in water.
  After another 10 to 15 seconds, when bean threads are firm - like rubber
  bands to the touch - rinse briefly with cool water and drain again. skillet
  over high heat until hot enough to evaporate a bead of water on contact.
  Add oil, swirl to coat pan, then reduce heat to medium-high. When hot
  enough to sizzle a bit of spinach on contact, add spinach and toss briskly
  another minute.  Add noodles and, using spatula, blend with several quick
  stirs until heated through.  Add sesame oil, toss briskly to combine, then
  remove from heat. Arrange several rosy-tipped spinach stems on top, if
  desired, and serve at once. Source: Barbara Tropp, Great Meals in Minutes -
  ISBN: 0-316-85065-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Beef with Orange
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Boneless lean beef
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
      1 ts Finely chopped ginger root
      1 ts Cornstarch
      1 ts Sesame oil
    1/3 c  Oil, preferably peanut
      2    Dried red chiles
           - cut in half lengthwise
      1 tb Coarsely chopped orange peel
           - (fresh) -=OR=-
      2 ts -soaked and coarsely chopped
           - dried citrus peel
    1/2 ts Ground Sichuan peppercorns
           -(Roasted), (optional)
      2 ts Dark soy sauce
    1/4 ts Salt
      1 ts Sugar
    1/2 ts Sesame oil
 
  CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put
  the beef into a bowl together with the soy sauce, rice wine or sherry,
  ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the
  mixture marinate for about 20 minutes. Heat the oil in a wok or large
  skillet until it is very hot. Remove the beef from the marinade with a
  slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it
  browns. Remove it and leave to drain in a colander or sieve. Pour off most
  of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and
  then add the dried chiles. Stir-fry them for 10 seconds, and then return
  the beef to the pan. Add the rest of the ingredients and stir-fry for 4
  minutes, mixing well. Serve the dish at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Bok Choy in Garlic Oil
 Categories: Chinese, Vegetables
   Servings:  4
 
      3 tb Peanut oil
      1 ts Salt
      4    Garlic cloves, lightly
           - crushed & peeled
  1 1/2 lb Bok choy, cut into 1-inch
           - pieces
 
  HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil
  is very hot (this will take just a few seconds; pass your hand over it to
  feel the heat, or look for a wisp of smoke), add the salt, garlic and bok
  choy. A common mistake is to skimp on oil in stir-frying vegetables, which
  makes them dry out and burn. Use enough oil to coat the vegetables thinly
  but thoroughly. This may be prepared in advance and served cold.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Celery
 Categories: Chinese, Vegetables
   Servings:  4
 
  1 1/2 lb Chinese celery, or:
           - European celery
      2 tb Peanut oil
      1 ts Salt
      3 tb Finely chopped garlic
    1/2 c  Chicken stock
 
  SEPARATE THE STALKS OF THE CELERY from the center and with a sharp knife,
  string the tougher outside stalks. Then cut the celery into 1-inch lengths.
  Heat a wok or large saute pan until it is hot. Add the oil, salt and garlic
  and stir-fry for 20 seconds. Pour in the celery and continue to stir-fry 2
  minutes. Finally, pour in the chicken stock and continue to cook until most
  of the liquid has evaporated. Serve at once. Serves 4, as part of a Chinese
  meal or 2, as a single dish.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Chicken Shreds
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breasts
           - skinned
      1    Egg white
    1/2 ts Salt
    1/2 ts Cornstarch
      6 oz Fresh bean sprouts
      4 oz Snow peas; trimmed
      6    Fresh water chestnuts, or:
      4 oz Canned water chestnuts,
           - drained
    2/3 c  Oil, preferably peanut
      1 ts Salt
 
  CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white,
  salt and cornstarch in a bowl. Mix well and chill in the refrigerator for
  about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow
  peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a
  wok or large skillet and when it is almost smoking, add the chicken. Stir-
  fry quickly for 1 minute. Drain the chicken in a colander or sieve
  immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest
  of the oil may be saved when it is cooled and used for future cooking with
  chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return
  the drained chicken to the pan, stir to mix well, and add the salt. Give
  the mixture a few more stirs and then turn it onto a warm serving platter.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Eggs with Tomatoes (Jidan Chao Xihongshi)
 Categories: Chinese, Vegetarian
   Servings:  4
 
      6    Eggs, beaten
      2 ts Sesame oil
      1 ts Salt
      1 lb Fresh tomatoes
      6    Scallions, whole
  1 1/2 tb Peanut oil
    1/2 ts Salt
 
  IN A MEDIUM-SIZED BOWL, combine the eggs with the sesame oil and salt. Set
  aside. Cut the tomatoes into quarters and then into eighths. With the flat
  of a cleaver or knife, crush the scallions and then finely shred them. Heat
  a wok or large saute pan until it is hot. Add the oil, salt and scallions
  and stir-fry for 30 seconds. Then add the tomatoes and eggs and continue to
  cook, stirring continually, until eggs are set, about 5 minutes. Quickly
  place on a platter and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Longbeans
 Categories: Chinese, Vegetables
   Servings:  4
 
      1 oz Cloud ear fungus
    1/2 lb Chinese longbeans, or:
           - green beans
      1 lb Silk squash or zucchini
      2 tb Peanut oil
      2 tb Finely chopped shallots
      2 tb Coarsely chopped garlic
      2 ts Minced peeled fresh ginger
      2 tb Oyster sauce
      2 tb Rice wine or dry sherry
      2 tb Light soy sauce
      2 ts Salt
      1 ts Sugar
    1/2 c  Chicken stock
 
  SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
  several times in cold running water to remove any sand. Drain thoroughly
  and set aside. If you are using the Chinese longbeans, trim the ends and
  cut them into 3-inch segments. If you are using green beans, trim the ends
  and cut them in half. Peel off the tough outer skin of the silk squash and
  cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
  large saute pan until hot and add the oil. Put in the shallots, garlic,
  ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
  squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
  Cook over high heat, uncovered, until the vegetables are tender, about 5
  minutes. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Scallops with Leeks
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Fresh scallops
      1 lb Leeks
  1 1/2 tb Oil, preferably peanut
      2 tb Scallions, coarsely chopped
      1 tb Garlic, coarsely chopped
      2 ts Fresh ginger, finely chopped
    1/2 ts Salt

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Dark soy sauce
      2 ts Chili bean sauce
      2 tb Rice wine or dry sherry
      2 ts Sugar
      2 ts Sesame oil
 
  If the scallops are very large, cut them in half. They are cooked when they
  are slightly firm to the touch. I find scallops at their best when they are
  just barely cooked through.
  
  DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and
  discard any yellow parts. Cut the leeks at the point where they begin to
  turn green and discard the green parts. Split the white parts in half. Cut
  the white parts of the leeks at a slight diagonal into 2-inch segments.
  Wash them well, several times, in cold water. Heat a wok or large frying
  pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and
  salt and stir-fry for 1 minute. Add the sauce ingredients and stir-fry the
  mixture for 3 minutes. Lastly, add the scallops and continue to stir-fry
  for 4 more minutes, or until the scallops are just cooked. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Rice Stick Noodles
 Categories: Chinese, Pasta
   Servings:  4
 
    1/2 lb Thin rice-stick noodles
      6    Dried Chinese black
           - Mushrooms
      1    Boneless chicken breast
           - cut 1/3-in thick
      6 oz Strip Chinese barbecued pork
      6 oz Medium shrimp
      3 tb Peanut or corn oil
      2 ts Finely chopped ginger
    1/2 ts Salt
      1 sm Onion, cut lengthwise into
           - thin slices
      1    Stalk celery, cut into
           - diagonal thin slices
    1/4 lb Small snow peas, strings and
           - stems removed
    1/2    Green bell pepper, seeded
           - and sliced thin
    1/2 ts Sugar
      2 tb Indian Madras curry powder
           -(or to taste)
      1 tb Light soy sauce
           -(or more if needed)
      1 tb Dark soy sauce
    1/4 c  Chicken stock
      2    Green onions, fine shredded
 
  IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with
  warm water for 20 minutes or until soft and pliable. Drain noodles, shake
  off excess water; set aside. Drain mushrooms and squeeze dry of excess
  water. Cut and discard stems at the base. Cut caps into thin slices; set
  aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
  Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
  Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add
  1 1/2 tablespoons of the oil and half the ginger and salt; gently saute
  until fragrant, about 30 seconds. Increase to high heat and, when hot, add
  the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry
  together until both the chicken and shrimp feel firm to the touch. Mix in
  barbecued pork; remove and set aside. Add the remaining oil, ginger and
  salt to the hot wok. When oil is hot, add the mushrooms, onions, celery,
  snow peas, and bell pepper; stir-fry together until tender and crisp for a
  total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half
  the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to
  lift, shake and separate strands of noodles until they are evenly coated
  with the seasonings. Continue stir-frying for another minute until the
  noodles are moist and begin to cling to each other. Add more chicken stock
  if noodles seem too dry. Add reserved meat mixture and green onions; toss
  together. Taste and adjust seasoning. Transfer to a serving platter and
  serve hot. Serves 4 as a light lunch.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Eggs and Vegetables
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 ts Vegetable oil
    1/2    Garlic clove
    1/2    Onion
    1/2    Green pepper
  2 1/4 oz Button mushrooms
    1/2 c  Mung bean sprouts
    1/4 c  Grated carrot
      4 lg Eggs
    1/2 tb Soy sauce

MMMMM------------------------------SAUCE-----------------------------------
    1/2 ts Corn flour
    1/2 tb Soy sauce
    1/4 c  Vegetable stock
      1 ts Sesame oil
 
  1. Heat the oil in a large shallow pan.
     Add the onion, garlic and pepper.
     Cook over a gentle heat until the onion and pepper are soft.
     Add the mushrooms, mung beans and carrot.
     Stir over a medium heat for 2 minutes.
  
  2. Beat the eggs and soy sauce until completely combined.
     Pour the egg mixture into the pan.
     Cook, folding the mixture continuously the eggs are just set.
  
  3. To prepare the sauce blend the corn flour, soy sauce, vegetable stock
     and sesame oil in a small pan.
     Cook over a medium heat, stirring constantly, until the sauce boils
     and thickens.
  
  4. Serve a portion of egg mixture, accompanied by sauce and steamed
     rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Bok Choy with Tofu
 Categories: Chinese, Vegetarian
   Servings:  2
 
    1/2 lb Soft tofu, cut into 1/2"
           -slices
    3/4 c  Water
      2 tb Shoyu or tamari
    1/2 ts 5-spice powder
      1    Bok choy, large head
      2    Garlic cloves
      4    Slices fresh ginger root
      3    Whole scallions
      1 tb Kuzu or arrowroot
      1 ts Sesame seed oil, unrefined
    1/2 ts Toasted sesame seed oil
 
  Slice bok choy into bite size pieces, separated by green and white pieces.
  Place water, shoyu and 5-spice powder in bowl.  Add tofu and marinate at
  least 30 minutes. Remove tofu from marinade and place on oiled cookie
  sheet. Bake at 375 degrees F for 20 minutes on one side, then turn and bake
  10 minutes. on other side. Dissolve kuzu or arrowroot in 1/4 cup of the
  tofu marinade. Heat light sesame oil in wok or 4 quart pot. Add white parts
  of the bok choy, cover and steam over reduced heat for 5 minutes. Uncover
  and add rest of bok choy. Restir kuzu or arrowroot mixture and gradually
  pour it into the bok choy liquid over medium heat. Serve with toasted tofu.
  
  Per serving:  60 calories, 3 g fat
  
  From:  Annemarie Colbin, author of "The Natural Gourment" Posted by:
  Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fried Vegetables
 Categories: Chinese, Vegetables
   Servings:  6
 
      1 tb Low Sodium Soy Sauce
      1 tb Oyster Sauce
      1 ts Dry White Wine
    1/2 tb Sesame OR Vegetable Oil
    1/4 ts Pepper
      6    Dried Shiitake Mushrooms
    1/2 c  Hot Water
      1 ts Vegetable Oil
    2/3 c  Chopped Green Onions
      3 cl Garlic Minced
      1 lg Carrot in Julienne Strips
      1 cn 8 Oz. Sliced Water Chestnut
           Drained
    1/2 lb Fresh Snow Peas Trimmed
 
  Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well
  & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15
  Minutes. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside. Place
  Nonstick Skillet OR Wok Over Medium High Heat Until Hot.  Add Oil. Add
  Green Onions, Garlic & Carrot; Stir Fry 2 Minutes.  Add Reserved Mushrooms,
  Celery, Water Chestnuts & Snow Peas.  Stir Fry 2 To 3 Minutes. OR Until
  Vegetables Are Crisp-Tender.  Add Reserved Soy Sauce Mixture; Stir Fry 30
  Seconds. Serve Immediately. (Fat 1.4. Chol. 4.0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fry of Broccoli & Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Skinned & Boned Chicken
           Breasts, Trimmed
      6 c  Broccoli Florets (From About
      2 lb Broccoli
      2 lg Red OR Green Peppers,
           Quartered Lengthwise & Cut
           Cross-Wise Into 1/8 Inch
           Wide Strips
      1 lg Onion Halved Lengthwise
           And Cut Into 1/4 in. Thick
           Slices
      2 lg Cloves Garlic Minced
    1/2 ts Dried Thyme (Crumbled)
      1 ts Dried Basil Crumbled
    1/2 ts Freshly Ground Pepper
    1/2 ts Salt
      4 tb Freshly Grated Parmesan
 
  Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each
  Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut
  Chicken Crosswise Into 1/8 Inch Wide Strips.  Cover Broccoli With Cold
  Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive
  Oil & Heat Over High Heat 1 Minutes. Add Red Peppers (OR Green), Onion,
  Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Minutes. Drain
  Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3
  Minutes.Reduce Heat To Medium-Low, Cover & Steam 2 Minutes. Stir in
  Chicken. Cover & Steam Until Chicken Is Almost Cooked Thru, About 1
  Minutes. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly,
  About 1 Minutes. Divide Among Heated Plates. Top Each Portion With 1 T.
  Parmesan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir Fry Rice and Beef
 Categories: Chinese, Beef
   Servings:  6
 
      2 lb Sirloin
      1 md Onion
      1 md Green bell pepper
      2 tb Vegetable oil
      2    Minced clove garlic
      3 c  Cooked extra long grain rice
      1 c  Ketchup
    1/2 c  Sugar
      1 ds Of vinegar
 
  Cut meat into thin slices, about 1 inch long. Cut onions into wedges and
  pepper into thin strips, removing seeds. Heat 1 tablespoon oil in wok over
  high heat, add meat and garlic. Stir-fry until meat is brown and tender,
  about 5 minutes. Remove from wok. Heat 1 tablespoon oil in wok over medium
  high heat. Add onion and pepper. Stir fry until vegetables are tender
  crisp, about 2 minutes. Add meat and rice to vegetables. Combine all
  remaining ingredients in saucepan, bring to a boil and then simmer for 15
  minutes. Pour over rice, meat and vegetables. Stir-fry until mixed well;
  serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Liver
 Categories: Chinese, Beef, Liver
   Servings:  6
 
      1 lb Calves liver
      1 sm Onion
      3    To 4 Mushrooms
      4    Scallions
      1    Clove Garlic
      1 ts Corn starch
      2 tb Peanut oil
      1 ts Soy sauce
 
  Slice liver thin and mix with cornstarch and crushed garlic. Brown quickly
  in hot oil. Add finely sliced onions and mushrooms. Stir fry until meat is
  evenly browned, then add chopped scallions and soy sauce. Continue cooking
  with constant stirring for 6-9 minutes. A tablespoon of brandy may be added
  to the meat just before frying for that little touch the Chinese lavish on
  honored guests.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Two Noodles - Hokkien Mee
 Categories: Singapore, Pork, Seafood, Pasta
   Servings:  4
 
           Stephen Ceideburg
      1 c  Water
      1 c  Basic Chicken Stock
      1 tb Light or dark soy sauce
    1/2 lb Pork shoulder, in one piece
    1/4 lb Squid, cleaned and cut up
    1/4 lb Raw shrimp in the shell
      2 tb Oil or lard
      3    Unpeeled cloves garlic,
           -crushed
      6 oz Thin egg noodles, boiled,
           -drained, and tossed in a
      1 tb Oil
      4 oz Thick rice sticks (see
           -Note), soaked and drained
      2 c  Bean sprouts
    1/4 c  Chinese chives or garlic
           -chives, cut into 1-inch
           -lengths
 
  This is a favorite street snack among the Chinese in many Southeast Asian
  cities. Hokkien is the local pronunciation of Fujian (Fukien) province in
  southeast China, the origin of many Chinese emigrants over the years. In a
  typical noodle-vendor's stand, the pork and shellfish are cooked in a stock
  that simmers for hours, picking up more flavor all the time. In this home
  version, the extra flavor comes from reducing the stock after cooking the
  meats.
  
  1. In a small saucepan combine water, stock, soy sauce, and pork. Bring to
  a boil, reduce heat, and simmer until meat is tender. Remove meat and set
  aside. Return stock to a boil. Add squid and cook 30 seconds. Remove and
  set aside. Cook shrimp 2 to 3 minutes. Drain and set aside, reserving
  stock. Peel shrimp and devein if necessary. (For additional flavor, add
  shrimp shells to stock and simmer 10 minutes longer.)
  
  2. Bring stock to a boil and reduce by half. Strain stock. (The recipe may
  be prepared to this point several hours ahead.)
  
  3. Slice pork into bite-sized pieces. In a wok or large skillet, heat oil
  or lard and garlic to near smoking. Remove and discard garlic cloves when
  they brown. Add noodles and rice sticks and stir-fry until they are lightly
  browned in places. Add stock, cover, and cook 2 minutes. Remove cover, add
  pork, squid, shrimp, and bean sprouts, and continue stirring and cooking
  until noodles have absorbed' most of the liquid, about two minutes.
  @1'transfer to serving platter and garnish with Chinese chives.
  
  Serves 4 with other dishes.
  
  Note: The authentic rice noodle for this dish is a thicker rice stick
  called laifen in China and pancit luglug in the Phil- ippines, but ordinary
  thin rice sticks may be used.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Lobster with Ginger Sauce - Pad Goong Mang-Gorn *
 Categories: Thai, Seafood
   Servings:  4
 
  1 1/2 lb Cooked Lobster
      2 tb Oil
      4    Minced Garlic Cloves
      2 tb Sliced Fresh Ginger
    1/4 c  Sliced Green Jalapeno
           - Peppers (Prik Chee Fa)
    1/2 c  Chopped Green Onions,
           - Scallions, Spring Onions
      1    Beaten Eggs
      1 ts Freshly Ground Peppercorns
      2 tb Oyster Sauce
      1 tb Fish Sauce (Nam Pla)
      1 tb Sugar
 
  The lobster in the southern part of Thailand is considered a large shrimp
  and is therefore called goong mang-gorn - dragon shrimp.
  ~-------------------------------------------------------------------------
  Scrub the lobster clean and separate into large 2-inch pieces.  Cut the
  tail into individual sections.
  
  Heat a large skillet on high and add the oil.  Add all the remaining
  ingredients except the lobster and stir-fry for 30 seconds.  Add the
  lobster pieces to the skillet, cover, and steam on medium-high heat for 2
  more minutes.  Remove to a platter and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Crab Curry - Poo Pad Pong Garee *
 Categories: Thai, Seafood
   Servings:  4
 
  1 1/2 lb Whole Crab
      3 tb Oil
      4    Minced Garlic Cloves
      1 sm Sliced Onion
    1/4 c  Fish Sauce (Nam Pla)
      2 tb Sugar
      2 tb Curry Powder
      1 tb Oriental Sesame Oil
    1/4 ts White Pepper
      1    Beaten Egg
      1 tb Chopped Cilantro/Coriander
           - Leaves
      2    Green Onions, Cut Into
           - 1-Inch Lengths
 
  Cooking fresh crab in its shell retains the sweetness of the meat.  Eating
  crab cooked in this manner is an informal affair, allowing enjoyment of the
  company and much conversation between friends.
  ~-------------------------------------------------------------------------
  Clean the crab by removing the shell from the body only.  Disjoint the legs
  and crack the shell of the legs with a mallet.  Rinse to remove small
  pieces of shell, drain and set aside.
  
  Heat a wok or large skillet on medium-high heat.  Add the oil, garlic and
  onion.  Stir-fry for 30 seconds.  Add the cracked crab pieces and stir-fry
  for 2 minutes.
  
  Add all remaining ingredients except the egg, cilantro and green onions.
  Cover the skillet and continue cooking on medium-high heat for another 3
  minutes, or until the crab is cooked.
  
  Add the egg and stir to combine thoroughly.
  
  Remove to a serving dish and garnish with the cilantro and green onions.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Pineapple Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boned chicken
           Cornstarch
      1 lb Pineapple tidbits (drained)
           Sesame oil (optional)
      1 ts Brandy
           Peanut oil
      1 ts Soy sauce
           Chicken broth or stock
      1 ts Sugar
 
  Cut chicken into thin slices. Heat several tablespoons of oil in bottom of
  wok. Add pineapple, several dashes of salt and enough broth to cover. Cook
  for 1 minute. Add chicken and cornstarch, diluted in water, to make a thick
  paste, sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3 minutes,
  stirring constantly. Serve.
  
  FROM: Chinese Wok
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Minced Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boned Chicken Breast
    1/2 c  Diced mushrooms *
    1/2 c  Diced ham
      1 c  Diced bamboos shoot
      1 c  Diced white leeks (optional)
    1/2 c  Green beans (cooked)
      2    Eggs
      3 oz Rice noodles
      1 c  Oil
     20    Mandarin Dan Bing **

MMMMM---------------------------TO MARINATE--------------------------------
    1/4 ts Salt
      1 tb Cornstarch
      1 tb Cold water

MMMMM-------------------------SEASONING SAUCE------------------------------
      1 ts Salt
  1 1/2 tb Soy sauce (light)
      2 ts Cornstarch
      1 ts Sesame oil
      2 tb Soup stock
   3/16 ts Black pepper
 
  ** *(or soaked black mushrooms) **(or spring roll skin)
  
  1. Heat oil until very hot.  Deep fry the rice noodles until puffed and
  golden (only 2 or 3 seconds for each side).  Put on a platter. Crush them
  with a fork or chopsticks.
  
  2. Cut the chicken into 1/4 inch cubes.  Marinate with salt, cornstarch and
  water at least 20 minutes.  Then fry with 1 cup of hot oil only 30 seconds
  and drain.
  
  3. Make a thin pancake with the beaten eggs, cut into 1/4 inch cubes.
  
  4. Heat 3 tablespoons of oil in a pan.  Stir fry the mushrooms, the bamboo
  shoot, the green beans, and the ham.  After 1 minute add fried chicken, egg
  cubes, and seasoning sauce.  Stir fry over high heat until mixture
  thickens. Then, add the white leeks. Turn off the heat right away. Put on
  platter over fried rice noodles.
  
  5. Serve with Mandarin Dan Bing or spring roll skin which will be used to
  wrap around the meat and noodle mixture.
  
  NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on
  page 231 of Volume I of Pei Mei's Chinese Cook Book.
  
  Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
  Printing Co, Ltd (1974)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Broccoli and Mushrooms
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 tb Corn Oil
      2 c  Sliced Mushrooms
      1 sm Onion, cut in thin wedges
    1/2 ts Salt
           Clove Garlic, minced
    1/8 ts Pepper
      2 c  Broccoli Florets
 
  In wok or large skillet heat oil over medium-high. Add onion and garlic;
  stir-fry 30 seconds. Add broccoli, mushrooms, salt and pepper; stir-fry 5
  minutes or until tender-crisp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Vegetables with Bean curd
 Categories: Chinese, Vegetables
   Servings:  4
 
      2    Sq seasoned pressed bean
           -curd
      2    Stalks celery
      1 lg Carrot
      6 c  Boiling water
    1/2 c  Giant bamboo shoots, cut
           -into sticks
    1/2 md White onion
      1 tb Peanut oil
    1/2 c  Chicken stock
    1/4 ts Salt
      1 pn Sugar
    1/2 ts Ginger root, minced
      2 ts Medium sherry
    1/2 ts Sesame oil
           Cornstarch paste
 
  This dish can be prepared ahead and served at room temperature, or served
  right from the wok.
  
  Preparation:  Cut pressed bean curd into sticks 2" long, the size of a lead
  pencil.  Wash and trim celery and carrots; trim strings from back of
  celery; cut into sticks to match pressed bean curd.  Wash and slice giant
  bamboo shoot across grain to match bean curd sticks.  Peel onion, take
  apart layers; cut into sticks.
  
  Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in
  bowl.Reserve.
  
  Put carrots in rapidly boiling water; in 15 seconds, add celery; in another
  15 seconds, drain and plunge vegetables into running cold water to stop
  cooking process.  Drain and reserve.
  
  Stir-frying: Heat wok to very hot; add oil.  Let oil heat for a few
  seconds, then add onions; toss for 10 seconds.  Add celery, carrots and
  bamboo shoots; toss for 1 minute.  Slowly pour in chicken stock mixture
  around sides of pan so it will heat quickly.  When liquid boils, add bean
  curd sticks, taking care not to break pieces.  Thicken liquid slightly with
  a dribble or two of cornstarch paste.  Keep stirring gently to reduce
  liquid. Remove to serving platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Zucchini, Carrots, and Leeks
 Categories: Chinese, Vegetables
   Servings:  6
 
      2 md Young zucchini
      3    Fresh carrots
      2 lg Leeks
      3    Cloves garlic
      1 ts Ginger, minced
      2 tb Peanut oil
    1/4 ts Sesame oil
           SEASONINGS:
    1/2 ts Salt
    1/2 ts Sugar
    1/4 ts 5-spice powder
 
  Preparation:  Wash vegetables.  Trim zucchini and slice into 2" long
  matchsticks.  Peel carrots and cut into 2" long matchsticks.  Trim leeks
  and do likewise.  Peel garlic and cut into thin slices.
  
  Stir-frying:  Heat peanut oil in hot wok until it starts to smoke. Stir-fry
  garlic and ginger for 30 seconds, splashing with water to prevent burning.
  Add carrots and stir-fry for another 30 seconds.  Add leeks; stir-fry for 1
  minute.  Add zucchini; stir-fry for another 30 seconds. Sprinkle with
  seasonings, tossing ingredients as you do. When vegetables are cooked,
  sprinkle with sesame oil.  Transfer to serving platter or individual plates
  to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Pork and Asparagus with Fish Sauce
 Categories: Chinese, Pork
   Servings:  4
 
    1/4 lb Boneless pork butt
     12 md Asparagus spears
    1/2 ts Fresh ginger root, minced
      1 tb Peanut oil
    1/3 c  Chicken stock
      1 pn Sugar
      1 ts Fish sauce (OR
      2 ts Oyster sauce
           Thin cornstarch paste
 
  This is a basic stir-fried vegetable and meat dish.  Adding just a touch of
  fish sauce lends an interesting dimension to the taste.
  
  Preparation: Slice pork butt (or comparable boneless pork) across the grain
  into strips 2" by 1/4" by 1/8" thick. Wash and trim tough white skin from
  asparagus. Cut asparagus into 2 1/2" segments. If asparagus is thick (3/4"
  or more), cut on bias so it will cook quickly and be balanced in size with
  pork strips.
  
  Stir-frying:  Heat peanut oil in wok until it just begins to smoke. Add
  pork strips and stir-fry about 1 minute until no longer pink. Add asparagus
  and stir-fry briskly for another minute.  Before asparagus turns bright
  green, add ginger, chicken stock and sugar; keep stir- ring. When liquid
  boils, reduce heat to medium, add fish sauce (not oyster sauce, though),
  cover and simmer for about 1 minute or until asparagus is cooked but still
  firm.  Uncover, turn up heat, and push ingredients out of liquid. Dribble
  in cornstarch paste, stirring continuously until liquid thickens. You may
  need 1 to 2 tsp of paste. Recombine ingredients. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Scallops in a Basket
 Categories: Chinese, Seafood
   Servings:  4
 
     12    Fresh scallops (or prawns,
           Chicken breast, or fish
           -balls)
     12 sl Giant bamboo shoot
     12 sl Carrot
     12    Fresh snow peas or thinly
           -sliced broccoli
      2 c  Shredded lettuce
      2 md Potatoes
    1/2 ts Salt
      4 c  Oil for deep frying
      3 sl Fresh ginger
      1    Clove garlic, crushed
      2 tb Peanut oil
      1 pn Salt
    2/3 c  Chicken stock
      2 tb Gin
    1/2 ts Sugar
    1/4 ts White pepper
      2 ts Thin soy sauce
           Cornstarch paste
 
  Contrasting texture, color and appearance are hallmarks of this im-
  pressive banquet dish.
  
  Preparation:  Slice bamboo shoot across grain into 2" triangles. Peel &
  slice carrots on bias.  Remove strings from peas & wash. If substi- tuting
  broccoli, use peeled stems only; slice thinly on bias. Shred lettuce;
  arrange like nest on round 10" serving plate.
  
  Making Potato Basket:  Peel, then coarsely shred potatoes.  Or, slice
  potatoes into thin matchsticks.  Rinse potatoes in cold water twice; soak
  them 30 minutes in cold salted water; rinse & drain.  Slowly heat
  deep-frying oil in wok to medium hot; test potato slice:  it should brown
  in 30 seconds.  Dust potatoes with cornstarch so they will stick together
  when fried.  Arrange them in a cross-hatch pattern on Chinese wire strainer
  or other suitable strainer to form deep basket.  Press them in position
  with another strainer.  If you use bowl for pressing, heat it first,
  because you don't want to cool frying oil.  Immerse in oil & deep-fry until
  potatoes begin to brown.  Remove from oil; take away top strainer only;
  drain; reserve.
  
  When ready to serve, heat oil to very hot, but not smoking; deep-fry
  potatoes in strainer again until they are brown & crisp.  Place basket in
  nest of lettuce.
  
  Blanching:  Dip scallops in hot but not boiling water; remove in 15 seconds
  when scallops are warmed: don`t allow them to cook.
  
  Stir-frying:  As you heat wok to medium hot, stir-fry ginger slices &
  garlic to flavor wok; remove when they start to brown; discard.  When wok
  is hot, add peanut oil & salt; stir.  Add bamboo shoots & carrots; stir-fry
  1 minute.  Add stock.  When stock boils, add scallops, snow peas, sugar,
  white pepper, gin & soy sauce.  Stir 1 minute.  Add cornstarch paste to
  thicken. Transfer to potato basket. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Cucumber with Pork
 Categories: Chinese, Pork
   Servings:  6
 
    1/4 lb Pork butt, boned
      1 lg Cucumber (or zucchini,
           -Chinese white radish
           Or turnip)
      1    Clove garlic, minced
      2 tb Peanut oil
    1/4 ts Salt
      1 tb Thin soy sauce
      1 tb Sherry
      1 pn Sugar
    1/2 c  Chicken stock
           Cornstarch paste
 
  Don't add other vegetables to this dish.  Keep it simple.  Just be artful
  in cutting vegetables.
  
  Preparation:  Slice pork butt across grain, then into strips 1/4" thick by
  2" long.  Marinate with soy sauce, sherry & sugar for 15 minutes. Peel
  cucumber; slice in half the long way & remove seeds; slice in strips to
  match pork; marinate in salt water for 15 minutes.
  
  Stir-frying:  Heat wok until very hot; add 1/2 of oil.  Drain pork; reserve
  liquid.  When oil just begins to smoke, add pork & stir-fry rapidly for
  about 1 minute until shrivelled. Remove pork from wok; wash wok.
  
  Reheat wok until very hot; add remaining oil.  Drain cucumber.  When oil
  just begins to smoke, add cucumber and stir-fry rapidly until heated
  through - about 30 seconds. Add pork & garlic; stir briefly; add stock.
  Bring stock to boil; then stir in enough cornstarch paste to make a light
  gravy.  Bring sauce to boil.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Ginger Beef (Nua Pad King)
 Categories: Chinese, Beef
   Servings:  2
 
    1/4 c  Vegetable oil
      1    Garlic clove, minced
     10 oz Top sirloin steak, cut into
           -1/4x1-inch strips
    1/2 c  Fresh ginger, peeled and
           -very thinly sliced
      1 tb Fish sauce (nam pla)
      1 tb Soy sauce
      2 tb Oyster sauce
  1 1/2 ts Brown sugar, firmly packed
  1 3/4 c  Green bell pepper, thinly
           -sliced
      1 c  Onion, thinly sliced
  1 1/2 c  Freshly-cooked rice
 
  Heat oil in wok or large skillet over medium-high heat.  Add garlic;
  stir-fry until browned, 20 to 30 seconds.  Add beef and stir-fry until
  browned.  Add ginger, fish sauce, and soy sauce; stir-fry for 1 minute. Mix
  in oyster sauce and sugar.  Add bell pepper and onion.  Cover, remove from
  heat and let stand for 2 minutes.  Serve hot over freshly-cooked rice.
  
  Bon Appetit's  LIGHT AND EASY SPECIAL EDITION
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Chicken with Chilies and Peanuts
 Categories: Chinese, Chicken
   Servings:  3
 
      2 ts Soy sauce
  1 1/2 ts Corn starch
      1    Clove garlic, minced
      1    Piece fresh ginger, minced
           -(1/2-inch long)
      2    Whole chicken breasts,
           -boned, skinned,
           Halved, and diced
    1/4 c  Peanut oil
      1 c  Skinless raw peanuts
      4    Dried red chilies
      8    Dried Japanese mushrooms
      1 bn Green onions, sliced
      1 ts Rice wine vinegar
    1/2 ts Sugar
      1 ts Oriental sesame oil
           Freshly steamed rice
 
  Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix
  well.  Add diced chicken, tossing to coat evenly.  Let stand at room
  temperature for 15 minutes.  Soak dried mushrooms in hot water for 15
  minutes; drain well and thinly slice.  Heat oil in wok over high heat. Add
  peanuts; stir-fry until golden brown.  Remove peanuts with slotted spoon
  and set aside.  Add chilies and stir-fry until browned; remove with slotted
  spoon and set aside.  Add chicken, with marinade, and stir-fry for 2
  minutes.  Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1
  minute.  Return peanuts and chilies to wok, blending well.  Add sesame oil
  and continue cooking for 1 minute.  Serve immediately over freshly steamed
  rice.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Pork with Broccoli
 Categories: Chinese, Pork
   Servings:  4
 
           SAUCE:
      4 ts Dark soy sauce
      2 ts Sugar
      2 ts Cornstarch
      2 ts Chinese red- or white-wine
           -vinegar
      2 ts Rice wine OR dry sherry
      2 ts Oriental sesame oil
    1/4 ts Salt
           PORK and VEGETABLES:
  2 1/2 ts Cornstarch
      2 tb Chicken stock OR water
      1 lb Boneless pork loin OR
           -tenderloin
     12 oz Broccoli (1 bunch)
      1 lg Red bell pepper
      4    Scallions
      1 md Garlic clove
      1    Piece ginger (about 1 inch
           -long)
      4 tb Vegetable oil
    1/2 c  Cashews (2 oz)
 
  PREPARATION:  For The Sauce, mix all of the sauce ingredients in a small
  bowl and set aside.
  
  For The Pork And Vegetables, dissolve 1 1/2 tsp of the cornstarch in the
  chicken stock.  Set aside.  Slice the pork thinly against the grain and rub
  with the remaining teaspoon of cornstarch.  Cut the broccoli into small
  florets and blanch in a large kettle of boiling water until almost tender,
  about 3 minutes.  Drain well and pat dry.  Cut the red pepper into 1/4-inch
  strips and set aside.  Thinly slice the scallions, mince the garlic (1
  tsp), and ginger (1 1/2 tsp); set each aside.
  
  COOKING:  In a wok or deep skillet, heat 2 tablespoons oil until hot but
  not smoking.  Stir-fry the red peppers and cashews until peppers soften
  slightly and cashews start to brown, about 30 seconds; remove and set
  aside.  Add pork and stir-fry until seared on both sides, or about 1
  minute; remove and set aside with the peppers.  Heat the remaining 2
  tablespoons of oil, add the garlic, scallions, and ginger, and stir-fry
  until fragrant, about 15 seconds.  Return the peppers, cashews, and pork to
  the wok.  Immediately stir in the broccoli, sauce and cornstarch- stock
  mixture.  Toss until sauce coats ingredients and thickens slightly, about
  45 seconds.  Serve immediately with steamed rice.
  
  [COOKS; Sept 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Hamsteak and Asparagus
 Categories: Chinese, Pork
   Servings:  6
 
      1 tb Diet margarine
      1 lb Fat-trimmed hamsteak
    3/4 c  Unsalted, fat-skimmed beef
           -broth or water
      1 lb Fresh asparagus, diagonally
           -sliced into 1-inch pieces
      1    Clove minced garlic
      1 ts Ground ginger
      1 tb Cornstarch
      1 tb Sherry or white wine
      1 ts Light soy sauce
 
  Melt margarine in large non-stick skillet. Add hamsteak; brown on both
  sides over moderate heat. Transfer to cutting board. Combine broth,
  asparagus, garlic and ginger in skillet. Simmer uncovered, just until
  asparagus is tender-crunchy, 3-5 minutes depending on thickness. Meanwhile,
  slice hamsteak very thinly. Blend cornstarch with wine and soy to make a
  paste; stir into skillet, until sauce simmers and thickens. Stir in ham
  slices and heat through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Asparagus
 Categories: Chinese, Vegetables
   Servings:  6
 
      1 lb Asparagus
      2 tb Sesame seeds, toasted
      1 tb Cooking oil
      1 tb Soy sauce, to taste
 
  Remove and discard the tough ends of the asparagus. Rinse in cold water and
  cut spears into 2-inch pieces, on the bias, to increase the cooking
  surface.
  
  Heat the sesame seed in a dry wok or fry pan (not cast iron) until golden.
  Remove and set aside for garnish.
  
  In the same pan, heat the oil and cook the asparagus over high heat,
  stirring frequently, until bright green and tender-crisp. Add soy sauce to
  taste and mix well. Transfer to serving bowl and garnish with sesame seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Shrimp with Green Onions
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Large Raw Shrimp (25 To 30
           -Per Pound), Shelled And
           Deveined
      1 tb Rice Wine Or Dry Sherry
      1 tb Cornstarch
      2 tb Salad Oil
      4    Green Onions, (Including The
           -Tops), Thinly Sliced
           Soy Sauce (Optional)
 
  For a Chinese-style feast, offer this exquisite stir-fry with steamed rice
  and ginger-seasoned cooked carrots.  (Be sure you have all of the
  ingredients ready before you start to cook, since stir-frying goes very
  quickly.)
  
  In a small bowl, mix the shrimp with the wine and cornstarch.
  
  Heat the oil in a wok or wide frying pan over high heat.  Add the shrimp
  mixture and cook, stirring, until the shrimp turn bright pink, (2 to 3
  minutes).  Add the onions and continue to cook, stirring, until the shrimp
  are just opaque in the center, cutting to test, (about 2 more minutes).
  Offer soy sauce to add to the taste, if desired.
  
  Per Serving: 228 Calories, 25 Grams Protein, 5 Grams Carbohydrates, 11
  Grams Total Fat, 186 Mg. Cholesterol, 183 Mg. Sodium
  
  From Sunset's Quick And Easy Cookbook  Copyright 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Vegetables with Tofu
 Categories: Chinese, Vegetarian
   Servings:  6
 
      2 tb Sesame oil
      2 md Green peppers, diced (or 1
           -green, 1 red)
      1 lg Celery stalk, sliced
           -diagonally
      2    Cloves garlic, minced
  1 1/2 c  Fresh mung bean sprouts
      2 bn To 3 bn scallions, chopped
    1/4 c  Toasted sunflower seeds (or
           -any type of small nut)
    1/4 c  Dry sherry
      2 tb To 3 tb soy sauce or tamari
    1/2 ts Freshly grated ginger
      3    Cakes tofu, diced
    1/8 c  Vegetable juice (optional)
           Crisp Chinese noodles
 
  Heat the sesame oil in a large skillet or wok.  When it is hot, add the
  peppers, celery and garlic, and stir-fry over medium heat until the peppers
  and celery are about half-done; add the bean sprouts, scallions, and
  sunflower seeds, and continue to stir-fry just until the bean sprouts are
  wilted and the remaining vegetables are tender- crisp.
  
  Add the remaining ingredients and lower the heat.  Saute for another 2 - 3
  minutes, or until everything is nicely heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Shrimp with Peppers
 Categories: Chinese, Seafood
   Servings:  2
 
      6 oz Fresh OR frozen, shelled and
           -deveined shrimp
      2 tb Vegetable oil
      1 tb Chopped fresh ginger root
      2    Scallions, cut into 2-inch
           -lengths on the bias
      2 sm Sweet green peppers, cored,
           -seeded, and sliced
    1/2 cn (8 oz) water chestnuts (7 to
           -8), sliced
  1 1/2 tb Dry sherry
  1 1/2 tb Soy sauce
      1 ts Cornstarch
      2 tb Water
    1/4 ts Hot red pepper flakes, OR to
           -taste
 
  1.  In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the
  oil until pink, about 4 minutes.
  
  2.  Remove shrimp with a slotted spoon to a bowl.  Add the remaining oil to
  the wok and stir-fry the ginger, scallions, and peppers for 3 minutes.
  
  3.  Return the shrimp to the wok.  Mix together the sherry, soy sauce,
  cornstarch, and water until smooth.  Stir into shrimp mixture with hot
  pepper flakes and cook, stirring, until sauce thickens and coats.
  
  From:  COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
  Little, Brown and Company, Boston.  1985 ISBN 0-316-35979-3 Shared by:
  Karin Brewer, Cooking Echo, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Clams in Chile Garlic Black Bean Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
           Stephen Ceideburg
      2 lb Small cherrystone clams
           -(about 24)
      1 tb Chinese salted and fermented
           -black beans
      1    Inch lump fresh ginger,
           -peeled, minced
      2    Garlic cloves, chopped
      2 tb Peanut or corn oil
      2    To 3 fresh green chiles,
           -sliced diagonally
      2    Green onions, coarsely
           -chopped
      1 ts Sugar
           White pepper to taste
      2 tb Chinese Shaoxing rice wine
           -or dry vermouth
      1 tb Dark soy sauce
    1/4 c  Chicken stock
      1 ts Cornstarch mixed with 1
           -tablespoon water
      1 ts Asian hot sesame oil
 
  Scrub clams and rinse well with cold water. Discard any that do not shut
  quickly or have broken shells. Keep refrigerated in a bowl covered with a
  damp towel until ready to cook. Soak the black beans in lukewarm water to
  cover for 5 minutes. Rinse with fresh water and transfer to a small bowl
  with the ginger and garlic. Using the back of a fork, gently mash the
  mixture into a coarse paste; set aside.
  
  Place a wok over high heat. When hot, add the oil, then the black bean
  paste, chiles and green onions; stir rapidly until fragrant, about 15
  seconds. Add clams and stir-fry for 1 minute. Season with sugar and white
  pepper. Splash in the rice wine and toss together for a few seconds.
  
  Add soy sauce and chicken stock, cover, reduce heat to medium-high and
  simmer for 3 to 5 minutes, or until clams open.
  
  Pour cornstarch mixture into the center of the wok. Stir continuously until
  sauce thickens to a creamy glaze. Drizzle in the sesame oil.
  
  Serve with steamed rice.
  
  Serves 6 with other dishes.
  
  PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g
  saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Chicken and Chinese Cabbage
 Categories: Chinese, Chicken
   Servings:  1
 
    1/4 lb Boneless chicken breast *
      3 c  Chinese cabbage (Napa or Bok
           -choy), thick slices
      2    Green onions in 1-inch
           -lengths (OR 1/2 small
           Onion, cut in half
           -vertically then in thick
           Crescents)
      1 tb Fresh ginger, finely chopped
      2    Cloves garlic, crushed
    1/3 c  Water, chicken broth, or dry
           -sherry
      2 tb Soy sauce
      2 ts Cornstarch
      1 ts Sugar
      2 ts Rice or cider vinegar
      1 tb Sesame or salad oil
 
  * NOTE: boneless pork cutlet can be substituted for chicken
  
  Partially freeze meat (about 30 minutes) to make slicing easier, especially
  if your knife is not very sharp.  Slice the meat across the grain into thin
  strips and place on a plate near the cooking area. Prepare the Chinese
  cabbage, onion, ginger and garlic as indicated and arrange on plate with
  chicken.
  
  In a measuring cup or small bowl, combine the water, soy sauce, cornstarch,
  sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat
  and vegetables.
  
  Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on high
  heat for about 1 minute.  Add oil and tilt pan to coat evenly; add chicken.
  Cook, turning constantly, for 1 minute.  Add cabbage, green onion, ginger
  and garlic; continue cooking and stirring another minute. Stir in the
  liquid mixture; cook and stir until the sauce is thickened and the
  vegetables are tender-crisp and brightly colored, about 30 seconds more.
  
  Serve over hot cooked rice.
  
  Makes 1 main course serving of about 390 calories.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Spinach with Ginger and Almonds
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 tb Miso
      2 tb Soy sauce
      1 ts Vinegar, wine
      2 tb Almonds, sliced
      1 tb Oil, sesame
    1/2 ts Ginger, ground
      2 lb Spinach, fresh
 
  If fresh spinach is unavailable or too much trouble, 10 oz frozen spinach
  may be substituted for 2 lb fresh.
  
  Trim, wash, and drain spinach.  Cut into 1" to 2" widths. Mix miso, soy
  sauce, and vinegar; set aside.
  
  Heat wok over high heat.  Add almonds and stir-fry until fragrant and edges
  turn golden, about 45 seconds. Transfer to plate.
  
  Heat oil in wok.  Add spinach and ginger and stir-fry just until tender,
  about 3 minutes.  Drizzle with bean mixture. Serve immediately!
  
  From _Bon Appetit_, October 1987. MM by Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fried Spinach with Fermented Bean Cheese
 Categories: Chinese, Vegetables
   Servings:  4
 
           Stephen Ceideburg
      2 bn Spinach
      2 tb Peanut oil
      2    Quarter sized slices fresh
           -ginger cloves, crushed
    1/4 ts Salt
      1    Cube of fu ru *
      1 ts Sugar
 
  * white fermented bean curd--about 1 tablespoon
  
  Quong Hop, the oldest bean curd factory in the United (located in South San
  Francisco), produces a delicious fu ru. It is packed in glass jars labeled
  "FU RU The Cultured Tufu." Once opened, store in the refrigerator. It will
  keep indefinitely.
  
  Remove and discard the tough stems from the spinach. Wash and rinse spinach
  thoroughly. Remove excess water in a lettuce spinner.
  
  Preheat a wok over medium heat and add the oil, ginger, garlic and salt.
  When oil becomes fragrant, increase heat to high, add the spinach in large
  handfuls, seconds apart; stir-fry until leaves are wilted.
  
  Mash the fu ru and mix it with the sugar. Push the spinach aside and put
  the fu ru mixture in the center of the wok. Stir together over high heat
  until the spinach is cooked. Serve imme- diately. Note. Chinese water
  spinach may be cooked in the same manner. Prepare the water spinach by
  using the leaves and only about 2 inches of the tender hollow stems.
  
  PER SERVING: 70 calories, 3 g protein, 5 g carbohydrate, 5 g fat (1 g
  saturated), 0 mg cholesterol, 227 mg sodium, 3 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 6/19/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stir-Fry Pork & Peppers
 Categories: Chinese, Pork
   Servings:  4
 
      3 pn Five Spice Powder
      2 tb Dry sherry or sake
      2 tb Light soy sauce
      1    Garlic clove, crushed
      1    Piece ginger root, peeled,
           -chopped (1")
      1 lb Pork tenderloin, cut in
           -thin strips
      2    Onions
    1/4 c  Corn oil
      1    Red bell pepper, seeded,
           -cut in thin strips
      1    Green bell pepper, seeded,
           -cut in thin strips
      3 oz Button mushrooms, sliced
      6    Canned whole water
           -chestnuts, sliced
      2 ts Cornstarch
    2/3 c  Chicken stock
           Leek curls (opt)
           Green onion curls (opt)
 
  In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.
  Add pork, stir well and let stand 30 minutes. Cut onions in eighths and
  separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain
  pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from
  skillet and keep warm.
  
  Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water
  chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork. Blend
  cornstarch with reserved marinade and 2 tablespoons of stock. Add remaining
  stock to skillet and bring to a boil. Add cornstarch mixture and cook 2
  minutes, stirring constantly. Add pork and vegetables to stock and heat
  through, stirring constantly. Garnish with leek and green onion curls, if
  desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Straits Chinese Vegetables in Tangy Peanut Sauce
 Categories: Chinese, Vegetables
   Servings:  8
 
      1 c  Of roasted peanuts
      1    Anchovy fillet, mashed to a
           -paste
      1 ts Of cayenne pepper
      3 tb Of molasses
    1/2 c  Freshly squeezed lime juice
      1 ts Salt
      1 tb Granulated sugar
    1/2 c  Of water
 
  The term "Straits Chinese" refers to the Chinese descendants in Penang of
  the original Chinese settlers, many of whom took Malay wives. Although the
  origins and traditions of the food are Chinese, the styles of cooking and
  many of the ingredients are definitely Malaysian. This salad, which is
  filling, flavorful, and very satisfying, contains no meat and is,
  therefore, eminently suited to vegetarian diets, being well balanced
  nutritionally.
  
  SAUCE Crush the peanuts, using either a rolling pin or a large mortar and
  pestle. Place the peanuts, together with the rest of the ingredients,in a
  food processor or blender and process to a smooth sauce. Set aside.
  
  VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander until
  firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but not peeled 6
  eggs 8 string beans, ends removed, cut on a diagonal into 2 inch lengths 1
  cup finely shredded whit cabbage 2 3 large zucchini, ends removed, cut into
  1 inch thick disks 2 cups of tightly packed watercress, washed, drained,
  and lower stems removed 1 cup vegetable oil
  
  While the bean curd is pressing, set the potatoes on to boil.  In another
  saucepan, hard cook the eggs.  When the eggs are ready,immediately plunge
  them into iced water.  Empty the egg saucepan and refill it with cold
  water.  Bring to a boil over high heat. Put the string beans in a small
  sieve or strainer and immerse them in the boiling water for 3 minutes.
  Remove and set them aside. Refill the sieve with the cabbage and blanch it
  for 2 minutes. Blanch the zucchini for 3 minutes. Finally, immerse the
  watercress for 1 minutes.  Set all the vegetables aside to cool. Shell the
  eggs and cut them in half. Drain the potatoes and set them aside to cool.
  Pour the vegetable oil into a small saucepan and set it over high heat.
  Remove the rectangle of bean curd from its makeshift press, mop it with
  paper towels to remove any residual moisture, and cut it into 1 inch cubes.
  When the oil is up to deep frying temperature (375F) fry the bean curd
  until the exterior of the cubes forms a crisp, golden brown skin. Drain and
  set it aside on paper towels.  Peel the potatoes and slice them into
  disks,1/4 inch thick.  On a large platter, arrange the ingredients in
  separate mounds.  Pour the sauce over and serve. Makes 8 servings **Every
  part of this dish can be made in advance. It can be served warm, at room
  temperature, or cold.
  
  Origin:  Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Straw Mushroom Medley
 Categories: Chinese, Beef
   Servings:  6
 
      1 cl Garlic minced
      3 tb Soy sauce
      2 tb Dry sherry
      7 oz Jar whole straw mushrooms,
           Drained
      1 tb Sugar
      2 tb Sliced almonds
      1 lb Sirloin steak, cut into 2"
           Long paper thin strips
      2 ts Cornstarch
      2 tb Soy sauce
      1 tb Vegetable oil
      1 cn (8 oz) sliced water
           Chestnuts, drained
      3 c  Fresh broccoli florets, cut
           In 1" pieces
      1 sm Onion, cut into slivers
      1    Red bell pepper, cut into
           Strips
           Hot cooked rice, if desired
 
  In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add
  meat strips;stir to coat well.Let stand 30 minutes;drain,reserving
  marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2
  to 3 minutes or until meat is no longer pink.Stir in broccoli and
  onion;cook until crisp tender.Stir in reserved marinade;add remaining
  ingredients.Cook until mixture becomes slightly thickened.Serve over cooked
  rice,if desired.Makes 4 to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: String Beans & Coconut Koora
 Categories: Indian, Vegetables
   Servings:  6
 
           Stephen Ceideburg
      1 lb Green beans, trimmed
           Salt to taste
    1/2 ts Turmeric
      1 tb Corn oil
      1 tb Chana dal
      1 tb Urad dal
    1/2 tb Mustard seeds
    1/2 tb Cumin seeds
      3    Whole red chile peppers,
           -broken up by hand into
           -pieces
    1/2 tb Curry leaves (optional)
      2 tb Shredded, unsweetened
           -coconut
 
  Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric
  until tender, about 10 minutes. Drain and set aside.
  
  Heat oil in a small saucepan or skillet. When oil is hot, lower heat and
  add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if using,
  curry leaves. Stir, cooking until dal turns golden and mustard seeds pop.
  Remove from heat, add coconut, stir for a minute and mix into green beans.
  Serve warm.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Bean Curd with Peas and Mushrooms
 Categories: Chinese, Vegetarian
   Servings:  4
 
      4    Sq. fresh hard bean curd
    1/2 lb Ground pork, unseasoned
      4    Dried Nami black mushrooms
    1/2 c  Fresh shelled peas
      2 ts Thin soy sauce
      1 tb Dry sherry
      1    Clove garlic, minced
      1    Green onion, minced
    1/4 ts Fresh ginger juice
    1/4 ts Sesame oil
           Cornstarch
      3 c  Frying oil
      4 c  Chicken broth
           Salt and pepper to taste
           Cornstarch paste
 
  Clay pot cookery.
  
  Wash and soak mushrooms in warm water for 30 minutes.  Combine ground pork,
  soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and
  set aside.
  
  Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles
  come up around a bamboo chopstick stood vertically in oil. Deep-fry bean
  curd squares until brown; drain.
  
  Cut bean curd squares in half diagonally.  Use paring knife and spoon to
  make hollow pocket in bean curd.  Fill pocket with a tablespoon or so of
  meat mixture; dredge meat face with cornstarch.  Deep-fry each piece until
  face is brown and crusty; drain.
  
  Combine chicken broth, stuffed deep-fried bean curd, whole mushrooms and
  peas in clay pot.  Bring to boil, cover, reduce heat, and simmer for 10
  minutes. Uncover, return to boil, and thicken soup slightly with cornstarch
  paste. Add salt and pepper to taste.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Frogs
 Categories: Filipino, Frogs
   Servings:  6
 
      6 lg Edible frogs, skinned, whole
      1 c  Finely chopped pork
    1/2    Head garlic, chopped fine
    1/4    Vinegar
      1    Heaping teaspoon brown sugar
           Salt and pepper to taste
 
  Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well
  cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep,
  hot fat until frogs are a golden brown.
  
  From "Recipes of the Philippines" compiled and edited by Enriqueta
  David-Perez, 1962. Capitol Publishing House, Quezon City.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Squid with Vinegar/soy Dip - Ojingu Chim *
 Categories: Korean, Seafood
   Servings:  6
 
      2 lb Small Squid
      2 tb Vegetable Oil
      4 oz Lean Ground Beef
      1 c  Chopped Cabbage
      1 c  Chopped Fresh Bean Sprouts
      3 tb Finely Chopped Green Onions
      1 ts Crushed Garlic
      3    Dried Chinese Mushrooms,
           - Soaked
  1 1/4 tb Light Soy Sauce
      2 ts Sesame Oil
           Salt And White Pepper

MMMMM-------------------------VINEGAR/SOY DIP------------------------------
    3/4 c  Light Soy Sauce
    1/4 c  White Vinegar
    1/4 c  White Sesame Seeds, Toasted
           -And Ground
      2 ts Finely Chopped Green Onions
 
  Clean the squid under running water.  Remove clear inner quill, pull away
  the head and tentacles, then cut off the tentacles just above the head.
  Pull off the skin, discarding the little flaps.  Wash squid thoroughly.
  Very finely chop the tentacles and saute in the vegetable oil with the
  meat, cabbage, bean sprouts, green onion and garlic.
  
  Drain the mushrooms, squeeze out as much water as possible, remove the
  stems and chop the caps finely.  Add to the pan and stir fry for 1 minute,
  then add the soy sauce, sesame oil, salt and pepper.
  
  Fill the squid with the prepared stuffing, securing the opening with wooden
  picks.  Set in a lightly oiled dish, sprinkle on a little extra sesame oil
  and steam over rapidly boiling water for about 20 minutes. Remove from the
  steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.
  
  Alternatively, the squid can be steamed for 10 minutes, then deep-fried
  until crisp and golden on the surface in a mixture of 4 parts vegetable oil
  to 1 part sesame oil.
  
  Vinegar/Soy Dip:  Mix all ingredients.  The sauce keeps for several days in
  the refrigerator without the green onions, one day with the green onions.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Squid in Red Sauce
 Categories: Thai, Seafood
   Servings:  4
 
    3/4 lb Ground Pork
    1/2 c  Coarsley Chopped Bamboo
           Shoots
    1/4 c  Coarsley Chopped Water
           Chestnuts
      1 ts Ground Black Pepper
      1 ts Finely Chopped Garlic
      1    Coriander Stem With Root,
           Finely Chopped
    1/2 ts Sugar
      2 tb Fish Sauce
     12    Whole Squid, Cleaned With
           Cavities Intact

MMMMM------------------------------SAUCE-----------------------------------
      3 tb Butter
    1/4 c  Tomato Sauce
    1/2 c  Dry Red Wine
    1/4 c  Black Soy Sauce
      1 tb Sugar
      1 ts Ground Black Pepper
 
  In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic,
  coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw
  squid with the prok mixture, so that they are puffed and cylindrical. Place
  the stuffed squid on a flat steamer or steam tray and steam for 8-10
  minutes, or until squid turns opaque white. Remove from heat and set aside
  while preparing the sauce. Preheat oven to 450F. In a saucepan, melt
  butter over low heat. Add the tomato sauce, stirring to blend. Stir in the
  wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup
  water. Return to a simmer for 5-7 minutes. While the sauce is simmering,
  arrange the steamed squid in a single layer in a deep casserole dish. Pour
  the sauce over the squid and cover. Bake for 30 minutes, serve with steamed
  rice.
  
  Source: Pojanee Vatanapan's Thai Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugared Tamarillos (Tree Tomatoes) (Nz)
 Categories: New zealand, Desserts
   Servings:  4
 
     16    Tamarillos (4 servings)
    1/2 c  Sugar (slightly less for the
           -yellow tomatoes)
 
  1. Peel the tree tomatoes and cut them into about six slices.
  
  2. Put them into a tall narrow jar.
  
  3. Pour the sugar into the jar over the tree tomatoes.
  
  4. Leave the jar in the refrigerator overnight and served chilled
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugared Walnuts
 Categories: Chinese, Desserts, Appetizers
   Servings:  4
 
      2 c  Walnut halves, raw
      1 tb Sugar
      1 c  Peanut oil
 
  Blanch walnut halves for 30 seconds; drain.  While still slightly damp,
  dredge nuts in sugar.  Spread them out to dry.  Heat oil in wok to about
  200 degrees, or until a test walnut browns in about 30 sec- onds. If walnut
  is too dark, oil is too hot.  Deep-fry nuts, 1/2 cup at a time. Sugar will
  melt and form a thin, hard outer shell.  Cool and cover until ready to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sui Mai Pork Dumplings
 Categories: Chinese, Pork
   Servings: 30
 
      3    Black Mushrooms, dried
    1/3 c  Bamboo Shoots, canned
    1/2 lb Pork Loin with Fatback
      1 ts Sesame Oil
      1 ts Rice Wine or Dry Sherry
      1 tb Cornstarch
      1    Egg White
      1 ts Salt
    1/2 ts Granulated Sugar
    1/4 ts White Pepper, freshly ground
     30    Won Ton Skins, defrosted
 
  * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover
  mushrooms with boiling water and soak for 15 minutes. Drain, trim and
  discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1
  minute in boiling water; drain, pat dry and mince finely. In a large bowl,
  combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch,
  egg white, salt, sugar and pepper until well mixed. From into 30 1-inch
  balls. Trim the corner of won ton wrappers to form circles; cover with
  plastic wrap to prevent them from drying out. To assemble, place a meatball
  in the center of each wrapper and bring up sides, to form an open topped
  basket. Flatten the top of each meatball with a butter knife dipped in
  water and flatten bottoms of dumpling so they stand upright. Place on a
  lightly oiled plate and set in bamboo steamer or on an inverted heatproof
  bowl or trivet set in a wok filled with 2 inches of boiling water. Cover
  and steam for 5 - 8 minutes or until done. Serve meatballs hot and garnish
  plate with sprigs of fresh corianders. Makes 30.
  
  From The Gazette, 91/09/11,
  
  posted by James Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sukiyaki
 Categories: Japanese, Beef
   Servings:  2
 
    1/2 c  Canned beef broth
    1/2 c  Dried Chinese mushrooms
    1/4 c  Reduced-sodium soy sauce
      8 ts Dry sherry
     10 oz Boneless beef sirloin steak
      1 ts Chinese sesame oil
    1/2 c  Chinese snow peas, stems and
           -strings removed
      4 md Scallions, cut into 1
           -1/2-inch pieces
    1/4 c  Sliced onions
    1/2    Garlic clove, minced
    1/4 ts Minced pared ginger
      1 c  Shredded Chinese cabbage
    1/4 c  Drained canned sliced bamboo
           -shoots
 
  In small bowl combine beef broth and mushrooms; let stand for 15 minutes.
  Remove mushrooms with slotted spoon, reserving broth.  Trim off and discard
  mushroom stems and cut caps into quarters.  Add soy sauce and sherry to
  broth and mix well; set aside broth mixture with mushrooms. Broil steak on
  rack in broiling pan 5 to 6 inches from heat source, turning once, until
  rare, about 3 minutes on each side.  Remove steak to cutting board and cut
  into 1/4-inch thick slices.  In 12-inch nonstick skillet heat oil over
  medium-high heat; add snow peas, scallions, onion, garlic, and ginger and
  saute for 1 minute.  Add 1/4 cup reserved broth mixture and continue
  cooking for 1 to 2 minutes longer.  Move vegatables to one side of skillet;
  add mushrooms, cabbage and bamboo shoots to center of skillet and pour in
  an additional 1/4 cup broth mixture.  Cook until vegetables are
  tender-crisp, about 3 minutes; move vegetables to opposite side of pan from
  snow pea mixture.  Add steak slices and remaining broth mixture to center
  of skillet and cook, turning once, until steak is heated through, about 30
  seconds on each side. Decoratively arrange steak and vegetables on serving
  plate and top with any pan juices.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sumatra Salad **
 Categories: Indonesian, Salads
   Servings:  4
 
MMMMM------------------------------SALAD-----------------------------------
      1 lb Trimmed Fresh Green Beans
      2 c  Shredded Cabbage
      2 lg Carrots, Cut Into Julienne
      1    Cucumber, Cut Diagonally
           - Into 1/4-Inch Slices
      1 c  Bean Sprouts
      8 oz Tofu, Cut Into 1/2-Inch
           - Cubes

MMMMM-----------------------------DRESSING----------------------------------
    1/3 c  Smooth Peanut Butter
    1/3 c  Water
      2 tb Fresh Lemon Juice
  1 1/4 ts Tabasco Pepper Sauce
    1/2 ts Salt
      1    Clove Garlic, Cut In Half
      1    Piece Lemon Zest, About 1"
    1/4 c  Vanilla Yogurt
 
  This simple but rather exotic composed salad marries crisp fresh vegetables
  and smooth tofu with a spicy peanut dressing for an unusual Indonesian
  inspired taste.
  ~-------------------------------------------------------------------------
  Steam the beans, cabbage and carrots for 2 to 3 minutes, or until
  tender-crisp, and cool.  Arrange the cooked vegetables, cucumber, sprouts
  and tofu on a serving platter.
  
  In a small saucepan, mix the peanut butter, water, lemon juice, Tabasco
  sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove
  from the heat and discard the garlic and lemon zest.  Stir in the yogurt.
  Serve the dressing warm over the salad.
  
  Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad
  dressing.  Use more for a spicier taste.
  
  From: The Tabasco Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sun-Dried Salty Fish - Pla Kem *
 Categories: Thai, Seafood
   Servings:  4
 
      2 lb Mackerel
      3 tb Salt
    1/2 c  Water
 
  One day of bright sunlight is an essential part of this recipe.  This
  method of food preservation is particularly suitable for fish of all types,
  although mackerel is a favorite.
  ~-------------------------------------------------------------------------
  Remove only the entrails and rinse the fish until clean.  Dissolve the salt
  in the water and soak the fish overnight in the salt solution.  The next
  day, hang the fish in bright sunlight and allow to dry for at least one
  whole day.  Alternatively, bake the fish at 325F for 45 minutes.
  
  Seafood dried by this method keeps indefinitely, and can be used in other
  recipes, such as fried sun-dried fish (Pla Kem Taud).
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunflower Chicken Stir Fry
 Categories: Chinese, Chicken
   Servings:  6
 
      4 c  Cold cooked rice
      1 c  Chopped green onion
      1 c  Chopped celery
      1 c  Chopped carrots
      2 tb Sesame oil
    1/2 ts Garlic powder
      1 lb Chicken breast meat cut into
           -bite size pieces
    1/2 c  Shelled sunflower seeds
      4 tb Soy sauce divided
      1    Beaten egg with 1 teaspoon
           -water
 
  Before beginning to cook make sure the rice is cooked and cooled and the
  onions, celery and carrots are chopped, stir-frying goes fast. Combine the
  sesame oil and garlic powder and add chicken to marinate briefly while wok
  or skillet is heating. Heat electric skillet or wok to about 375 degrees
  and add chicken. STir-fry chicken about halfway through, after 5-7 minutes.
  Add onions, celery and carrots and 2 tablespoons of the soy sauce. Stir-fry
  to mix and add the egg. Continue mixing quickly. When egg is cooked, add
  cold rice and remaining 2 tablespoon soy sauce. Stir-fry over high heat
  until rice is hot. This would be good with crisp toasted pita bread and
  fresh fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunomomo Dressing for Japanese Pickles
 Categories: Japanese, Condiment
   Servings:  6
 
      2 tb To 4 tb sugar
    1/2 c  Rice vinegar
    1/4 c  Fresh lemon juice
      1 ts Salt
      1 ts Freshly grated ginger
    1/4 ts Wasabi, powdered horseradish
           - dissolved in 1 ts water
 
  Place cucumber slices on paper towels to drain excess liquid.  Wrap in
  paper towels and refrigerate until serving time.
  
  Combine dressing ingredients in a small bowl, adding sugar to taste. Stir
  until sugar and wasabi are dissolved.  At serving time, place cucumbers in
  a bowl, pour on dressing and toss.
  
  VARIATION:  Try adding 1/4 pound (or more) thinly sliced octopus, kyuri
  tako no sunomono.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sushi (Japanese Rice with Vinegar Sauce)
 Categories: Japanese, Rice
   Servings:  6
 
      2 c  Rice
      2 c  Boiling water
      3    Dried mushrooms
      2 tb Brown sugar
      1 sm Burdock root (optional)
      1 tb Soy sauce
    1/2 c  Chopped carrots
    1/2 ts M.S.G.
    1/2 c  Chopped string beans
      1 ts Salt
  1 1/2 c  Water
      3 tb Vinegar
      1 ts Salt
  1 1/2 tb Sugar
      1 ts M.S.G.
 
  Should be prepared ahead.
  
  Wash rice, drain and place in pot with a good cover.  Pour over rice
  boiling water and cook over medium high flame till water recedes to rice
  level.  Clamp cover on, turn flame to low and steam for 15-20 minutes. Rice
  should be cooked but dry.
  
  Soak mushrooms and burdock in separate bowls filled with cold water for 1/2
  hour.  Drain and cut into small pieces.  Combine chopped carrots, string
  beans, mushrooms and burdock with water, brown sugar, soy sauce, m.s.g.,
  salt and cook till vegetables are tender.  Drain.
  
  Combine ingredients for vinegar sauce for rice and cook till sugar and salt
  dissolve.  Cool.
  
  Combine vegetables with cvooked rice.  Add vinegar sauce and toss till
  grains are coated.  This is generally served cold but may be served warm.
  
  From: Hawaii Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sushi-Meshi (Rice with Sweet Vinegar Sauce)
 Categories: Japanese, Rice
   Servings:  6
 
     10 c  Rice
      3 c  Vinegar
      5 tb Salt
      2 c  Sugar
      1 tb Gourmet powder (m.s.g)
    1/4 c  Dried shrimp
           Filling:
  1 1/2 lb Fresh shrimp
      5 tb Sugar
      1 ts Gourmet powder (m.s.g.)
    1/2 ts Salt
           Red coloring
 
  Mix the ingredients for the seasoning and bring to a boil and strain. Add
  to the rice.  This is the base for all sushi dishes.
  
  Boil the shrimps.  Shell and bray in surabachi. (Corregated earthenware
  bowl).  Add the seasonings.  Fry in slightly greased pan until dry.  Add to
  sushi-meshi.
  
  From: Sukiyaki Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet & Sour Pork
 Categories: Chinese, Appetizers, Pork
   Servings:  6
 
      2 lb Pork Butt
  1 1/4 c  Vinegar
    3/4 c  Corn starch
      2 tb Honey
    1/4 c  Maraschino cherry juice
      2 tb Soy sauce
    1/4 c  Syrup from canned pineapple
      1 tb Oyster sauce
    1/2 ts Salt
      5    Pineapple rings chopped
      1    Red pepper cut in med pieces
      2 tb Sugar
      1    Onion cut in medium pieces
      1    Oil for frying
 
  Cut the pork into irregular bite size pieces.  Place into pan with water to
  barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat
  and simmer for 25 minutes then drain. In a bowl, add the corn starch,
  honey, soy sauce and oyster sauce and mix very well. Heat the oil in a
  large fry pan and fry the pork pieces until brown. Drain. In a saucepan,
  add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice,
  remaining vinegar and bring to a boil.  Add the pork pieces, cover and
  simmer for an additional 20 minutes, stirring occasionally. Add the
  pineapple pieces and vegetables 5 minutes before cooking time is up. Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet & Sour Chicken -Cranberries
 Categories: Chinese, Chicken
   Servings:  6
 
      1 lb Boned Skinned Chicken
           Breasts, 1/4 Inch Strips
      1 ts Cornstarch
    1/4 ts Salt
    1/4 ts Sugar
    1/8 ts Pepper
      1 ts Soy Sauce
      1 cl Garlic Minced
      1 cn (8 Oz. ) Pineapple Chunks
           Undrained
    1/4 c  Sugar
      2 tb Cornstarch
    1/4 c  Vinegar
      1 tb Soy Sauce
           Vegetable Cooking Spray
      1 c  Sliced Carrots
    1/4 c  Water
      1 c  Cranberries
      1 lg Green Bell Pepper
           Cut Into 1 Inch Squares
      3 c  Cooked Rice
 
  Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss
  Gently.  Cover & Chill 2O Minutes. Drain Pineapple, Reserving Juice in A 1
  Quart Glass Measure. Set Pineapple Chunks Aside. Add Water To Juice To
  Equal 1 Cup.  Add 1/4 C. Sugar, 2 T. Cornstarch, Vinegar & 1 T. Soy Sauce
  To Pineapple Juice. Stir Well. Set Aside. Coat A Large Non aluminum Skillet
  OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add
  Chicken; Stir Fry 5 To 7 Minutes. Add Carrots & 1/4 C. Water. Cover & Cook
  1 Minutes. Add Reserved Pineapple & Cranberries; Stir Fry 1 Minutes. Reduce
  Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until
  Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C.
  Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet & Spicy Spareribs
 Categories: Chinese, Pork
   Servings:  4
 
      2    Cloves garlic, smashed &
           -chopped
      1 ts Dry mustard
    1/2 ts Rosemary
      1 c  Tomato sauce
  3 1/2 lb Spareribs
      1 ts Chopped jalapeno pepper
    1/2 ts Oregano
      3 ts Honey
           Juice from 2 oranges
           Salt & pepper to taste
 
   Preheat barbecue grill on low. Place the first 7 ingredients in a small
  saucepan and cook for 15 minutes over very low heat.  Meanwhile, blanch
  ribs in boiling water for 15 minutes. Drain ribs and baste with the warm
  mixture. Place ribs on hot grill and partly cover. Cook 30 minutes,
  depending on size. Turn ribs frequently, baste occasionally and season
  well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet 'n' Sour Sauced Pork
 Categories: Chinese, Pork
   Servings:  2
 
    1/2 lb Lean Boneless Pork
      4 ts Cooking Oil
      2 ts Sesame Oil
      1 md Carrot *
      1 sm Green Bell Pepper **
      2    Green Onions, Sliced
    1/4 c  Packed Brown Sugar
      2 ts Cornstarch
      2 tb Water
      2 tb Red Wine Vinegar
      1 ts Soy Sauce
      1 ds Ground Ginger
      1 c  Pineapple Chunks, Drained
           Hot Cooked Rice
 
  * Carrot should be cut thinly with a slant cut.~ ** Green Bell Pepper
  should be seeded and cut into strips.~
  ~------------------------------------------------------------------------~
  Partially freeze pork. Thinly slice into bite-size strips. Preheat a
  10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking
  oil and sesame oil to dish. Swirl to coat dish. Add the pork. Micro-cook,
  covered, on 100% power for 2 to 3 minutes or till pork is no longer pink,
  stirring every minute. Stir in sliced carrot, green pepper strips, and
  sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes
  more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup
  measure stir together the brown sugar and cornstarch. Stir in water, red
  wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100%
  power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring
  every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered,
  on 100% power for about 45 seconds more or till pineapple is heated
  through. Toss the pineapple mixture with the pork mixture. Serve with
  cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Almond Pudding with Red Dates
 Categories: Chinese, Desserts
   Servings:  4
 
    1/3 c  Sweet rice flour
      2 tb + 2 t almond powder
    1/2 c  Cold water
      3 c  Cold milk
    1/4 c  Granulated sugar
    1/4 c  Sliced pitted red dates
      3 tb Cold milk, if needed
 
  This unusual dish as a dessert, as a mid-way course in a large dinner, or
  as a snack.  Pudding may be misleading, since it is really a thick, hot
  soup.
  
  In small bowl, mix rice flour & almond powder; add cold water a little at a
  time to make a thick, smooth paste.  Thin further with 1/2 cup of milk.
  Pour into heavy saucepan, add remaining milk, and slowly heat to just under
  boiling, stirring constantly.  Keep stirring to prevent lumping & burning.
  Turn off heat, cover & remove to cool place.  You can prepare this first
  stage anytime ahead of dinner, keep covered & refrigerated. Pudding should
  be finished just before serving.
  
  Just before serving, reheat pudding, stirring constantly.  When hot, add
  sugar a little at a time.  Keep stirring.  Add sliced dates.  Cook just
  under boiling point for 1 minute.  Add extra milk if pudding becomes too
  thick: it should have consistency of melted ice cream. Pour into individual
  bowls & serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Aubergines - Yam Makhua Phao
 Categories: Thai, Vegetables
   Servings:  6
 
           Stephen Ceideburg
      4    Aubergines (eggplants)
      3    Shallots, chopped
      3 tb Fish sauce
      3 tb Lemon juice
      4 tb Sugar

MMMMM-----------------------------GARNISH----------------------------------
     10    Coriander leaves
      4 tb Powdered dried shrimp
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.
  
  Toss the aubergines into cold water, then peel and dice. Place the pieces
  in a serving dish and stir in the chopped shal- lot.
  
  Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil.
  Pour over the aubergines.
  
  Serve sprinkled with coriander leaves and powdered shrimp. This dish goes
  well with meat or fish, but can also be served with Plain Rice (Khao Suoy).
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Hot Chili Sauce
 Categories: Thai, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2 sm Fresh chilies, seeded and
           -finely sliced
      3 tb Soy sauce
      2    Limes, juice only
      2 tb Rice vinegar
      5 tb Sugar
      3 tb Nam pla (fish sauce)
 
  Put all ingredients into a saucepan. Mix well, then bring to a boil over
  high heat. Cook until mixture is reduced by half. Remove from heat. Cover
  and store in the refrigerator until ready to use.
  
  Judith M. Fertig in Flower and Garden,  2-3/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Fish Sauce (Nam Pla Prig)
 Categories: Thai, Condiment
   Servings:  6
 
      4 md Clove Garlic, Finely Chopped
      1 tb Hot Red Chili Or Cayenne
           -Pepper Flakes, Crushed
      6 tb Fresh Lime Juice
    1/4 c  Fish Sauce (Nam Pla)
    1/2 c  White Sugar
      1 c  Warm Water
 
  Yield: 1 3/4 Cups Of Sauce
  
  Combine all the ingredients in a small bowl and stir well.
  
  Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Cucumber Salad
 Categories: Thai, Salads
   Servings:  4
 
    1/2 c  White Vinegar
    1/2 c  Water
    1/2 c  Sugar
      1 ts Salt
      6 sm Cucumbers
      3 tb Coarsely Chopped Shallot
      1 ts Chopped Fresh Hot Chili
      1 tb Chopped Dry Roasted Peanuts
           Fresh Cilantro Leaves
 
  Combine the vinegar, water, sugar and salt in a small saucepan over medium
  heat.  Bring to a gentle boil, stirring to dissolve sugar and salt. Remove
  from heat and cool to room temperature.  Just before serving time, peel the
  cucumbers, slice them crosswise about 1/4 inch thick, and cut the slices in
  half.  Combine the cucumber slices with the vinegar dressing, shallot, and
  chilies.  Divide between 2 serving bowls.  Sprinkle each serving with
  peanuts and garnish with a few leaves of cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Hot Bulgogi
 Categories: Korean, Beef
   Servings:  6
 
      2 lb Flank meat sliced thin 1/4
           -inch strips
      1 sm Can crushed pineapple
      1 bn Green onions (chopped fine)
      1 sm Yellow onion (chopped
           -coarse)
      2 ts Black pepper
      1 tb Hot chili sesame oil
    1/4 c  Soy sauce
      1 tb Brown sugar
      1    Clove garlic (diced fine)
      1 lg Carrot (shredded)
 
  Mix all ingredients in a large mixing bowl (including juice from
  pineapple). Let it marinate overnight or minimum 8 hours. Saute over med
  high heat in large skillet or wok until meat is lightly browned. Ensure the
  juice is added during cooking.This batch should take two trips to the stove
  to cook. I like it served over the wide crispy La Choy noodles.(my friend
  prefers the noodles) I would use steamed rice...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Chicken Breasts
 Categories: Chinese, Chicken, Microwave
   Servings:  4
 
    1/4 c  Bisquick baking mix
      4    Boneless chicken breast
           -halves (about 1 1/2 lb.)
    1/4 c  Cornflakes crumbs
      9 oz Jar sweet and sour sauce
    1/4 ts Salt
  8 1/2 oz Can pineapple chunks in
           -syrup, drained
    1/4 ts Paprika
    1/8 ts Pepper
    1/4 md Green pepper, cut into 1/4"
           -strips
 
  Mix baking mix, crumbs, salt, paprika and pepper in plastic bag.
  
  Moisten chicken with cold water. Shake chicken in bag, one piece at a time,
  to coat.
  
  Arrange chicken, skin sides up and thickest parts to outside edges, in
  square microwaving dish, 8 x 8 x 2". Cover with waxed paper and microwave
  on high (100%) 8 minutes; rotate dish 1/2 turn.
  
  Microwave until done, 6 to 8 minutes.
  
  Place remaining ingredients in 4 cup microwaving measure. Cover with waxed
  paper and microwave on high (100%) 3 minutes; stir. Cover with waxed paper
  and microwave until green pepper is crisp-tender, 2 or 3 minutes. Serve
  over chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
    3/4 lb Chicken breast
           - skinless, boneless
      1 tb Rice wine or dry sherry
      1 tb Light soy sauce
    1/2 ts Salt
      1 sm Green bell pepper
      1 sm Red bell pepper
      1    Carrot
      2    Scallions
      1    Egg, beaten
      2 tb Cornstarch
      2 c  Oil, preferably peanut
      3 oz Canned leches, drained, or:
      1    -fresh orange in segments

MMMMM------------------------------SAUCE-----------------------------------
    2/3 c  Chicken stock
      1 tb Light soy sauce
    1/2 ts Salt
  1 1/2 tb Chinese white rice vinegar
           - or: cider vinegar
      1 tb Sugar
      1 tb Tomato paste
      1 ts Cornstarch
      1 ts Water
 
  CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with
  the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon
  salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers
  into 1-inch squares. Peel and cut the carrots and scallions into 1-inch
  chunks. (The uniform size of meat and vegetables adds to the visual appeal
  of the dish.) Bring a pot of water to a boil and blanch the carrots in it
  for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a
  bowl until they are well blended into a batter. Lift the chicken cubes out
  of the marinade, put them into a batter and coat each piece well. Heat the
  oil in a deep-fat fryer or large wok until it is almost smoking. Remove the
  chicken pieces from the batter with a slotted spoon and deep-fry them.
  Drain the deep-fried chicken cubes on paper towels.
  
  TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar,
  sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the
  vegetables, but not the leches or oranges, and stir well. In a small bowl,
  blend together the cornstarch and water. Stir this mixture into the sauce,
  and bring it back to a boil. Turn the heat down to a simmer. Add the leches
  or oranges and chicken cubes. Mix well, then turn the mixture onto a deep
  platter. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
      1 c  White vinegar
      1 c  Sugar
  1 1/2 tb Ketchup
      1 sl Fresh ginger (quarter-sized)
           - bruised
    1/4 ts Salt
      3 dr Tabasco sauce
 
  Every Chinese cook has his own version of this. This one is intended for
  quick cooking in an American kitchen.
  
  IN A SAUCEPAN, combine the vinegar, sugar, ketchup, ginger, salt and
  Tabasco sauce; bring to a boil. Continue cooking over high heat and reduce
  to the consistency of a light syrup that lightly coats a spoon.
  
  Makes 1 1/2 Cups
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Pungent Chinese Sauce
 Categories: Chinese, Condiment
   Servings:  2
 
      1 c  Peach preserves
      1 c  Apricot preserves
  1 1/2 ts Onion powder
      1 tb Ground ginger
      1 ts Grated orange peel
      1 ds Ground red pepper
    1/4 c  Safflower oil
      2 tb White vinegar
 
  Combine all of the ingredients in a medium-sized bowl.  Store in
  refrigerator in a tightly covered container.  Use as basting sauce for
  chicken or pork.  NOTE:  Recipe can be doubled.
  
  Makes about 2 cups.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Pungent Lotus Root with Pork
 Categories: Chinese, Pork
   Servings:  4
 
      1 lb Lotus root
    1/2 lb Pork butt
      2 sl Fresh ginger root
      1 tb Peanut oil
      2 tb Sugar
      3 tb Water
      1 tb Thin soy sauce
      2 tb White vinegar
           Cornstarch paste
 
  For this simple and tasty dish, use fresh lotus root if available. You can
  substitute canned lotus root, though it is less crisp and sweet.
  
  Place pork & ginger in boiling water: simmer for 30 minutes. Immedi- ately
  transfer pork to bowl of iced water to cool for another 30 minutes. Slice
  pork with the grain in 2" strips.  Wash & peel fresh lotus root. Slice
  crosswise into 1/4" pieces.  Blanch for 10 minutes in same water used for
  pork; drain in cold water.  Arrange lotus root in circle of overlapping
  slices on round serving plate; mound pork in center. Cover & reserve.
  
  In wok or saucepan, heat oil to medium hot.  Add sugar, water, soy sauce &
  vinegar.  Stir until sugar is dissolved, then add cornstarch paste to make
  light sauce.  Cook briefly.  Pour sauce over lotus root & pork. Allow to
  marinate for at least 15 minutes before serving. Serve slightly warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Short Ribs
 Categories: Chinese, Appetizers, Pork
   Servings:  6
 
  1 1/2    To 2 lb lean short ribs
           Flour
           Salt
           Pepper
      1    Sliced onion
           SAUCE:
    3/4 c  Ketchup
      2 tb Vinegar
      2 tb Worcestershire sauce
      4 tb Soy sauce
    1/4 c  Sugar or 1/2 cup if want
    3/4 c  Water
 
  Flour salt and pepper ribs by shaking in plastic bag; lay in roast pan.
  Cover the top with sliced onion. For sauce, mix ketchup, vinegar,
  worcestershire sauce, soy sauce, sugar and water and pour over ribs. Cover
  and bake at 350 degrees for 2 1/2 to 3 hours or until very tender. Ribs
  will have a beautiful glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Pork #1
 Categories: Chinese, Pork
   Servings:  6
 
  1 1/2 lb Pork steak or 1 lb cooked
           -ham
      1 tb Oil (optional)
      1 cn (20-oz) pineapple chunks
           -packed in its own juice
      1 c  Liquid - pineapple + water
      1 pk Brown gravy mix
      3 tb Vinegar
    1/4 ts Minced ginger
      1    Chopped green pepper (opt)
 
  If you are using pork steak, freeze it just until firm and then slice it
  into very thin strips. For ham, cut into long strips about 3/8-inch on a
  side.
  
  Brown meat in frying pan or wok, use oil if necessary. Drain pineapple
  juice from canned pineapple into a measuring cup and add water if necessary
  to get correct amount of liquid. Add this to fry pan or wok. Stir in brown
  gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about
  10 minutes, just until liquid begins to thicken. Serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Beef Stir Fry
 Categories: Chinese, Beef
   Servings:  2
 
      8 oz Beef flank or round steak
      4 tb Salad oil
    1/2 c  Diagonally sliced carrots
    1/4 c  Green bell pepper,cut into
           Squares
    1/2 c  Snow peas
    1/2 ts Ground ginger
      1 md Clove garlic,minced
      1 tb Cornstarch
      1 cn 10 1/2 oz. ready to serve
           French onion soup
      1 tb Cider vinegar
      1 ts Sugar
 
  Place steak in freezer until partially frozen for easier slicing.On a
  cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
  skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
  bell pepper for 2 minutes,stirring quickly and frequently. Add snow
  peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
  to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
  until meat loses pink color,about 2 minutes. In a small bowl,blend
  cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
  skillet;cook,stirring constantly until thickened. Return cooked vegetables
  to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Fish
 Categories: Chinese, Seafood
   Servings:  4
 
  1 1/4 lb Firm white fish fillets,
           -such as cod, sea bass, or
           Halibut, cut into 1 1/2 x 2
           -inch strips
    1/2 ts Salt
    1/4 ts White pepper
           Sweet and Sour Sauce
    1/2 c  Water
    1/2 c  Distilled white vinegar
    1/3 c  Packed brown sugar
    1/4 c  Chinese pickled cucumber
           -(optional)
      3 tb Ketchup
    1/4 ts Salt
    1/4 ts Hot pepper sauce
      1 pn White pepper
           Flour for dry-coating
      1    Egg, lightly beaten
           Cornstarch for dry-coating
           Vegetable oil for
           -deep-frying
    1/2 sm Carrot, cut into match-stick
           -pieces
      1    Green onion (including top)
           -cut into 2-inch slivers
      2 ts Cornstarch mixed with 1
           -tablespoon water
 
  Some cooks are surprised to see ketchup used in Chinese cooking. They might
  be less surprised if they knew that the name (and the condiment) came from
  Asia in the first place. "Ketjap" (or "kecap", both pronounced the same) is
  a Malay word meaning "seasoned Sauce."
  
  Preparation:
  
  Sprinkle fish with salt and pepper and set aside.
  
  Combine sweet and sour sauce ingredients in a medium bowl and set aside.
  
  Place flour, egg and cornstarch in separate bowls. Coat each piece of fish
  with flour, shaking off excess. Dip fish in egg, then dredge with
  cornstarch. Set aside for 10 minutes.
  
  Cooking:
  
  Set wok in a ring stand and add oil to a depth of about 2 inches. Over high
  heat, bring oil to 360 deg.F. Add fish,a few pieces at a time, and cook for
  4 minutes or until golden brown. Lift out and drain on paper towels. Keep
  warm in a 200 deg.F oven while cooking remaining fish.
  
  Bring sauce to a boil over medium-high heat. Add carrot and green onion and
  cook for 30 seconds. Add cornstarch solution and cook, stirring until sauce
  boils and thickens.
  
  Pour sauce on a platter. Arrange fish over sauce and serve immediately.
  
  Source: A Wok For All Seasons by Martin Yan Posted by Charles Walstrom 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Chicken Balls
 Categories: Chinese, Chicken
   Servings:  6
 
      1 lb Ground chicken
      1    Egg, slightly beaten
      1    Clove garlic, minced
    1/2 ts Salt
    1/4 ts Pepper
      5 tb Flour, divided
      3 tb Canola oil
      1 cn Pineapple chunks in own
           -juice (14 ounces)
      1    Chicken bouillon cube
      1    Green pepper, sliced into 1
           -1/2-inch pieces
      2 tb Cornstarch
      2 tb Sugar
      1 ts Ground ginger
      2 tb Soy sauce
    1/4 c  Vinegar
 
  In a medium bowl, mix together the egg, garlic, salt and pepper. Add the
  ground chicken and 2 tablespoons of the flour.  Sprinkle the remaining
  flour on a sheet of waxed paper.  Drop the chicken mixture by heaping
  teaspoons onto the floured waxed paper and roll in the flour to form balls.
  
  Heat the canola oil in a nonstick frypan over high heat. Add the chicken
  balls and cook, turning, until brown, about 6 minutes. Remove the chicken
  balls and drain on paper towels.  Drain the oil from the frypan, reserving
  1 tablespoon.  Drain the juice from the pineapple into a measuring cup; add
  water to make 1 cup liquid.  Add the bouillon cube to the pineapple juice
  and stir to dissolve.  Place the frypan over low heat; add the pineapple
  chunks and green peppers.  Stir and cook for about 2 minutes.  Combine the
  cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and
  vinegar until smooth.  Add the pineapple juice and then the cornstarch
  mixture, stirring, and cook until clear and thickened, about 5 minutes.
  
  Arrange the chicken balls over sauce and serve with hot cooked rice and
  crisp Chinese noodles.
  
  [THE EVENING SUN; January 2, 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Chicken #2
 Categories: Chinese, Chicken
   Servings:  6
 
  1 1/2 lb Chicken, boned and cubed
    1/2 c  Water
    1/4 c  Brown sugar
    1/2 ts Salt
     10 oz Pineapple chunks
    1/2 c  Sliced onion
      2 tb Butter or cooking oil
    1/3 c  Vinegar
      2 tb Cornstarch
      1 tb Soy sauce
    3/4 c  Sliced green bell pepper
 
  Brown chicken in butter in a large skillet. Combine onions and bell peppers
  after chicken is near done. Combine other ingredients Cook until clear and
  slightly thick, about 2 minutes. Add to chicken and cook about 1 hour or
  until chicken is done. Serve over cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet and Sour Pork #2
 Categories: Chinese, Pork
   Servings:  6
 
      2 lb Lean pork
      1 tb Bacon dripping
      2 tb Cornstarch
    1/2 c  Water
    1/4 c  Brown sugar
    1/3 c  Vinegar
      1 tb Soy sauce
      1    Number 2 can pineapple
           -chunks
    3/4 c  Sliced green pepper
    1/2 c  Sliced onion
 
  Cut the pork in 1-1/2 inch strips and brown the pieces in bacon drippings.
  Drain the pineapple and reserve the juice. Stir the cornstarch into the
  water and combine it with the sugar, vinegar, soy sauce, and pineapple
  juice. Cook this until it is clear and slightly thickened, about 2 minutes.
  
  Add the sauce to the pork and cook for about 1 hour, covered, over low heat
  or until the pork is tender. Chill it overnight. Before serving, heat it
  over a low flame until it is hot, then add the pepper, onion, and pineapple
  pieces. Cook for 2 minutes and serve with wild rice or a mixture of white
  and wild rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Hot Garlic Sauce - Nahm Jeem Gratiem
 Categories: Thai, Condiment
   Servings:  1
 
      1 c  Sugar
    1/2 c  Water
    1/2 c  White Vinegar
      2 tb Finely Minced Garlic
      1 ts Salt
      1 tb Garlic Chili Sauce
 
  In a small heavy saucepan, combine the sugar, water, vinegar, garlic and
  salt.  Bring to a rolling boil over medium heat.  Stir to dissolve the
  sugar and salt and reduce the heat to low.  Simmer until the liquid reduces
  slightly and thickens to a light syrup.  Remove from the heat and stir in
  the garlic chili sauce.  Cool to room temperature before serving. Transfer
  the cooled sauce to a tightly sealed jar and store at room temperature for
  2 to 3 days.  Makes about 1-1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Rice Dumplings
 Categories: Japanese, Vegetarian
   Servings:  9
 
           Karen Mintzias
      3 c  Water
  1 1/2 c  Sweet brown rice, uncooked
      1 pn Sea salt
    3/4 c  Raisins
    3/4 ts Cinnamon
  2 1/2 c  Shelled walnuts
 
  The Japanese call these rice dumplings obagies.
  
  DIRECTIONS:  Bring water to boil in a 2-quart saucepan. Add rice and salt,
  cover and reduce heat to medium. Cook for one hour. (Check to see if more
  water must be added to prevent sticking.) Remove from heat and let cool for
  5 minutes.
  
  Preheat oven to 350 degrees F.
  
  Mix half the raisins and half the cinnamon into half of the rice and
  process mixture thoroughly through a grain mill.  (If you do not have a
  grain mill, use a Champion Juicer with a grinder attachment or pound
  mixture into a paste in a wooden bowl.)  Repeat with remaining rice,
  raisins and cinnamon.
  
  Place walnuts on a baking sheet and roast in oven and let cool.  Coarsely
  grind or finely chop walnuts.
  
  Measure rice ito 2 1/2 tablespoon portions.  Moisten hands and shape
  dumplings.
  
  Roll each dumpling in walnuts to coat. Serve immediately.
  
  Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg
  chol, 36 mg calcium
  
  HINTS: To speed up cooking process, place rice in a pressure cooker with 2
  1/4 cups of water and cook for 40 to 45 minutes.  Remove from heat and let
  cool until pressure goes down.
  
  Dumplings can be stored in the refrigerator for several days.  Reheat in
  oven when ready to serve.
  
  * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993)
  
  * Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet-And-Sour Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
      2 tb Ginger marmalade
      2 tb Orange marmalade
    1/4 ts Salt
      1 tb Chinese white rice vinegar
           -=OR=- Cider vinegar
      1 tb Hot water
      1 tb Fresh ginger, shredded
 
  COMBINE ALL THE INGREDIENTS in a small bowl. Be sure to mix them
  thoroughly. Transfer the mixture to a small dish if it is to be used at
  once, or put in a jar and refrigerate until needed.
  
  This is a subtle and tasty sweet-and-sour sauce which can be used for any
  deep-fried foods, such as the Fried Wonton. It keeps well in a tightly
  sealed jar in the refrigerator.
  
  Makes 1/2 Cup
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet-Sour Meatballs Oriental
 Categories: Chinese, Ground beef
   Servings:  4
 
      1 cn (20 oz) pineapple chunks
           Packed in juice
      1 lb Lean ground beef
      1 lg Egg
      1 c  Fresh bread crumbs, about
           2 slices bread
    3/4 ts Salt
    1/2 ts Ground ginger
      2 tb Vegetable oil
      3 md Scallions, cut into 1"
           Pieces,about 3/4 cups
      1 cl Garlic, crushed
      2 ts Cornstarch
      2 tb Cider vinegar
      1 tb Light brown sugar, firmly
           Packed
    1/4 ts Ground red cayenne pepper
      4 oz Fresh Chinese pea pods OR
      6 oz Frozen pea pods, thawed
 
  Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
  bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
  spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
  frequently until well browned on all sides.Using slotted spoon, remove to
  plate.To drippings in skillet,add scallions and garlic;cook, still over
  medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
  small bowl,stir reserved pineapple juice into cornstarch until blended and
  smooth;add to skillet along with vinegar,sugar and ground red
  pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
  meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
  minutes longer until heated through and pea pods are crisp-tender.Makes 4
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechuan Green Beans
 Categories: Chinese, Vegetables
   Servings:  8
 
      6    Garlic cloves, peeled
      2    Quarter-sized slices ginger
      2    Scallions, cut in 2" lengths
      1 tb Vegetable oil
      1 ts Hot red-pepper flakes
      1 tb Soy sauce
      1 tb Rice wine vinegar
      1 lb Green beans, tipped/tailed
 
  Peel garlic and ginger.  Smash garlic.  Trim scallions and cut into 2"
  lengths (don't be fancy, the next step is a food processor). Place garlic,
  ginger, and scallions into a food processor and process until finely
  chopped.  Remove to a 14x11x2" dish.  Add oil and pepper flakes.  Cook in
  microwave, uncovered, at 100% for 3 minutes.
  
  Remove from microwave and stir in remaining ingredients, tossing gently to
  coat green beans.  Cook, uncovered, at 100% for 10-15 minutes, stirring 4-5
  times.
  
  Serve hot or cold.
  
  Notes:  This recipe takes only a tablespoon of oil for a pound of green
  beans.  I have used half that with good success.  These are good cold for
  picnics or between meal snacks.
  
  From: "Microwave Gourmet" by Barbara Kafka.  Wm.Morrow & Co., 1987.  (A
  *great* cookbook)
  
  Nancy H. Miller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechuan Noodle Salad in Peanut Sauce #1
 Categories: Chinese, Salads
   Servings:  6
 
  1 1/2 tb Minced gingerroot
      1 tb Minced garlic
      1 tb Minced green onion
      6 tb Creamy peanut butter
      2 tb Dark soy sauce
    1/4 c  Red wine vinegar
      1 tb Chinese chili paste
      1 ts Sugar
      1 tb Sesame oil
      2 tb Vegetable oil
      1 tb Dry sherry
      1 ts Hot, dry mustard (Chinese)
    1/2 ts Salt
    1/2 c  Chicken stock
           NOODLES:
      1 lb Fettuccine
           - or other thin noodles
      2 tb Oil
      1 c  Julienned carrots
      1 c  Julienned green onions
    1/4 lb Ham; julienned
      1 c  Bean sprouts
      1 c  Julienned cucumber
      1 c  Julienned red bell pepper
 
  *Note: The noodles and sauce must be at room temperature when tossed and
  served. If cold, the sauce will lose its creamy consistency.
  
  To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion,
  peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable
  oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover
  and set aside. Do not refrigerate.
  
  To make noodles, cook fettuccine until tender. While noodles are still
  warm, toss with oil until well coated. Chill. Place carrots in sieve and
  pour boiling water over them. Immediately pat dry with paper towels and
  chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red
  pepper separately and chill until serving time. Bring noodles to room
  temperature before serving. At serving time, place noodles in center of
  large round bowl or platter. Arrange vegetables and ham attractively in
  separate mounds around edge. Blend peanut sauce again and pour over
  noodles, vegetables and ham. Toss.
  
  Created by: Hugh Carpenter, Los Angeles
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Bean Curd (Tofu)
 Categories: Chinese, Vegetables, Diabetic
   Servings:  4
 
      4 oz 85% lean ground beef
      1 c  Green onions w/tops chopped
      1    Clove garlic minced
    3/4 c  Chicken broth
      2 tb Light soy sauce
      1 tb Chili sauce
      1 ts Sesame oil
    1/4 ts Hot oil *
    1/4 ts Red pepper flakes
      2 tb Corn starch
      2 tb Cold water
      1 c  Bean curd (tofu) 1/2" cubes
 
  Place ground beef, green onions, & garlic in a nonstick skillet and cook,
  stirring quickly, until beef is browned. Stir in chicken broth, soy sauce,
  oils, and red pepper flakes. Mix the cornstarch with the cold water. Add to
  the skillet. Cook stirring continuously, until sauce thickens. Gently stir
  in the bean curd (tofu). Continue cooking over medium heat for 3 minutes. *
  Sesame oil & hot oil may be found in Asian markets and in cooking specialty
  stores.
  
  Nutritive values per serving: Carbohydrates 9 gm, Protein 15 gm, Fat 7 gm
  Calories 149, Fiber .9 gm, Sodium 518 mg, Cholesterol 18 mg
  
  Food Exchange per Serving: 2 Lean Meat, 1 Vegetable
  
  Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton, Signet
  Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Beef Stir-Fry
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Boneless tender beef steak
           -(sirloin, rib eye
           Or top loin)
      2 tb Cornstarch
      3 tb Kikkoman soy sauce, divided
    1/2 ts Sugar
    1/2 ts Crushed red pepper
      1    Lg. clove garlic, minced
    2/3 c  Water
  1 1/2 ts Cornstarch
      3 tb Oil, divided
    1/4 lb Green onions and tops, cut
           -into 1 1/2" lengths,
           -separating whites from tops
 
  Cut beef across grain into thin slices, then into strips.  Combine 2 Tb.
  each cornstarch and soy sauce with red pepper and garlic in medium bowl;
  stir in beef.  Let stand 20 minutes.  Meanwhile, combine water, remaining 1
  Tb. soy sauce and 1 1/2 tsp. cornstarch; set aside.  Heat 2 Tb. oil in hot
  wok or large skillet over high heat.  Add beef and stir-fry 1 minute;
  remove. Heat remaining 1 Tb. oil in same pan; add white parts of green
  onions and stir-fry 1 minute.  Stir in beef, soy sauce mixture and green
  onion tops.  Cook and stir until mixture boils and thickens. Serve
  immediately.
  
  From: Kikkoman recipe booklet
  
  Posted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Beef Stew
 Categories: Chinese, Beef
   Servings:  6
 
      2 lb Boneless beef chuck
      2    Cloves garlic, pressed
      4 tb Soy sauce, divided
      3 ts Sugar, divided
      1 c  Water
    3/4 ts Crushed red pepper
    3/4 ts Fennel seed, crushed
    1/4 ts Black pepper
    1/4 ts Ground cloves
    1/4 ts Ground ginger
      1 tb Oil
      2 tb Cornstarch
      2 tb Water
 
  Cut beef into 2" cubes.  Combine garlic, 2 Tb. soy sauce and 1 tsp. sugar
  in large bowl; stir in beef cubes until well coated. Let stand 15 minutes.
  Meanwhile, combine 1 cup water, remaining 2 Tb. soy sauce, 2 tsp. sugar,
  red pepper, fennel, black pepper, cloves and ginger; set aside.  Heat oil
  in Dutch oven or large skillet over high heat.  Brown beef on all sides in
  hot oil.  Stir in soy sauce mixture.  Bring to boil; reduce heat and
  simmer, covered, 2 hours, or until beef is very tender.  Combine cornstarch
  with 2 Tb. water; stir into beef mixture.  Cook and stir until mixture
  boils and thickens, about 1 minute.
  
  Serves:  6 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Beef
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Beef flank steak or round
           -steak
      3 tb Soy sauce
      3 tb Chinese rice wine or
           -dry white wine
      2 tb Water
      2 ts Cornstarch
      1 ts Sugar
      1 tb Cooking oil
      2    Cloves garlic, minced
      6    To 8 whole red chili
           -peppers, crushed, or
      1    To 1/2 tsp. crushed red
           -pepper
      2 ts Grated ginger root
      2    Carrots, thinly bias sliced.
      4    Green onions, cut into 1 in.
           -pieces
 
  Partially freeze beef.  Thinly cut, across the grain, into 1/4 in. thick
  slices.  Stack slices and cut into thin strips.
  
  For sauce, in a bowl stir together soy sauce, rice wine or white wine,
  water, cornstarch, and sugar.  Set aside.
  
  Preheat a wok or large skillet.  Add oil. (Add more oil as necessary during
  stir frying.)  Stir-fry garlic, dried peppers, and ginger root in hot oil
  for 30 seconds.  Add carrots and stir-fry for 1 minute.  Add green onions
  and stir-fry 1 minute more.  Remove from wok.
  
  Add half the beef to wok.  Stir-fry for 2 to 3 minutes or till done. Remove
  meat from wok. Stir-fry remaining beef for 2 to 3 minutes.
  
  Return all meat to wok.  Push meat from the center of wok.  Cook and stir
  till mixture is thickened and bubbly.  Cook and stir for 1 minute more.
  Stir in vegetable mixture.  Serve over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Chicken Soup
 Categories: Chinese, Soups, Chicken
   Servings:  6
 
      3 x  Condensed Chicken Broth *
      3 oz Oriental Noodles **
    1/2 ts Pepper, Red, Ground
      3 c  Chicken, Cooked, Cubed ***
      2 md Apples, Cored ****
      6 oz Pea Pods, Frozen, Cut Up
      4 x  Green Onions *****
 
  * 10-3/4 ounce broth ** chicken flavored, broken up *** frozen chicken
  cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1
  1/2-inch length
  ~-------------------------------------------------------------------------
  In a large saucepan or Dutch oven stir together chicken broth, noodles and
  flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to
  boiling; reduce heat.  Cover and simmer for 10 minutes.  Stir in remaining
  ingredients.  Return to boiling.  Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Chicken and Cashews
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts,
           -boned, skinned and cut into
           -3/4-inch cubes
      1 tb Soy sauce
      1 tb Chinese rice wine or dry
           -Sherry
      2 tb Soy sauce
      1 tb Cornstarch
      2 ts Sugar
      1 ts White vinegar
    1/4 c  Vegetable oil
    1/2    To 1 tsp crushed red pepper
           -flakes
      3    Green onions, sliced
           -diagonally
      1 tb Minced fresh ginger
    1/2 c  Unsalted cashews
           Cooked rice
 
  Marinate chicken in 1 Tb soy sauce and rice wine for 30 minutes.
  
  Combine 2 Tb soy sauce, cornstarch, sugar and vinegar and set aside. Heat
  oil in wok or skillet.  Add red pepper to taste and cook until black. Add
  chicken and stir fry for 2 minutes. Remove chicken. Add green onions and
  ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes.
  Stirring constantly, add soy sauce mixture and any remaining chicken
  marinade.  Add cashews.  Serve over cooked rice.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Curried Coconut Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  1 1/2 lb Chicken legs & thighs
      1 ts Chili powder
      2 ts Each cornstarch & dry sherry
      1 c  Chicken broth
      1 ts Sugar
    2/3 c  Coconut milk
    1/2 ts Salt
    1/2 ts Salt
      1 ds Of white pepper
      2 lg White new potatoes
      1 lg Onion
      3 tb Salad oil
      2 tb Curry powder
    1/2 ts Turmeric
           Condiments:
           Chopped peanuts
           Green onion
           Cucumber
           Cilantro
 
  Separate legs from thighs, but leave whole.  In a bowl, combine the
  cornstarch, sherry, sugar, salt and pepper.  Add chicken, stir to coat, and
  let stand for 15 minutes to marinate.  Peel potatoes and cut in 1 1/2 inch
  chunks.  Cut onion in wide wedges. In a wide frying pan, heat 2 T of the
  oil over medium-high heat.  Add potato and onion and cook, stirring
  occasionally, for five minutes. Remove vegetables from drippings and set
  aside.  Add the remaining 1 T oil.  When oil is hot, add chicken and cook,
  turning, until browned on all sides. Push chicken to side of pan. Add curry
  powder, turmeric and chili powder to pan juices and cook, stirring, for 30
  seconds.  Return vegetables to pan.  Add chicken broth, coconut milk, and
  salt.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  Remove cover and continue cooking for 15 minutes or until meat is no longer
  pink and sauce has thickened slightly. Serve with rice and pass condiments
  in separate bowls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      1 tb Cornstarch
      3 tb Soy sauce
      2    Lg. chicken breasts, cut
           -into 1/2 inch cubes
      1 tb Dry sherry
      2 tb Sugar
      1 ts Vinegar
    1/4 c  Oil
      1 ts Or less crushed red pepper
           -(more if you like it hot 'n
           -spicy) 2 sliced
           Scallions
    1/2 ts Ground ginger
    1/2 c  Salted peanuts
 
  Directions: combine cornstarch and 1 T of soy sauce. Add chicken to coat.
  Combine the other 2 T of soy sauce, the sherry, sugar and vinegar and set
  aside.
  
  Heat the oil in your wok, add the red pepper and cook until it turns black.
  Add the chicken and cook for 2 minutes, remove the chicken. Add scallions
  and ginger and stir fry for 1 minute. Return the chicken to the wok and
  cook for another 2 minutes, stirring constantly. Add the soy sauce mixture
  and stir for 1 minute then add the peanuts to the mixture and stir them in.
  Serve over rice.
  
  This dish is fast and easy and tastes GREAT!  Enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Crispy Skin Duck
 Categories: Chinese, Poultry
   Servings:  6
 
      1    Fresh Duck, 4 1/2 pounds
      3    Or 4 Star Anise
      2 ts Sichuan peppercorns
      1    Two-inch cinnamon stick
  1 1/2 tb Coarse salt
      1    One-inch cube ginger,
           -smashed
      1    Scallion
           Dark soy sauce
      1 tb Dry sherry or Shaoxing wine
      1 tb Cornstarch
    1/2 ts Sugar
      1    Egg white, beaten until
           -foamy
           Oil for frying
 
  INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the star anise,
  Sichuan peppercorns, cinnamon and salt in a skillet; heat, shaking the
  skillet, until the spices begin to smoke and the salt starts to turn a
  light golden color. Cool.
  
  Sprinkle some of this mixture into the cavity of the duck including all the
  star anise and the cinnamon stick. Add the ginger and scallion to the
  cavity and skewer closed. Rub the outside of the duck with the rest of the
  seasoned salt mixture and hang the duck by a string (around the neck if the
  duck has a head or under the wings if not) overnight in a cool, airy place.
  
  The next day, steam the duck on a plate in a large steamer or covered wok
  for an hour to an hour and 15 minutes. Cool and rub all over with a small
  amount of dark soy sauce. Wrap in foil and refrigerate until ready to cook.
  (It's fine this way for a day or two.)
  
  Several hours before cooking, take the duck out of the refrigerator and
  make a light batter: Mix the sherry with the cornstarch and sugar until
  well blended then stir in the egg white. Rub thoroughly over the duck and
  allow to sit.
  
  Heat a large quantity of oil until nearly smoking in a 16-inch or larger
  wok or in a large deep fryer. Immerse the duck in the oil and fry until
  golden, about 15 minutes, spooning the oil continuously over the exposed
  part of the duck. You might want to turn the duck during this time. If so,
  carefully remove it with a large slotted spatula or skimmer and drain the
  cavity into a bowl before adding it again to the hot oil. When the duck is
  done, drain it on paper towels.
  
  Let the duck rest for 5 to 10 minutes, then carve it Western- style or cut
  into pieces, Chinese-style. A suggestion is to serve it on a bed of
  watercress that has been sprinkled very lightly with sesame oil. The juices
  from the duck will blend with the sesame oil to make a sauce.
  
  TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1 hour.
  Before refrigerating, line a large wok with aluminum foil and spread 1 cup
  of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea over the
  bottom. Put the duck on a metal rack suspended over the tea mixture; cover
  with the wok lid. Moisten paper towels and press them around the edge of
  the wok lid forming a seal. Turn the heat to medium high and allow the duck
  to smoke for 15 to 20 minutes. Turn off the heat and let the duck sit for
  another 45 minutes. Uncover, wrap the duck and refrigerate. Then proceed as
  in the master recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Cashew Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Whole chicken breasts
           (about 2 lbs), boned and
           Skinned
      1    Egg white
      1 ts Cornstarch
      1 ts Thin soy sauce
    1/4 ts White pepper
      1    Green bell pepper
      1 cn (8 1/2 oz.) sliced bamboo
           Shoots, drained
      1 tb Cornstarch
      1 tb Cold water
      1 tb Thin soy sauce
      2 tb Peanut oil
      1 c  Raw cashews
    1/4 ts Salt
      2 tb Peanut oil
      1 ts Ginger root chopped fine
      1 tb Hoisin sauce
      2 ts Chili paste
    1/4 c  Chicken broth
      2 tb Green onion tops, chopped
      1    Egg
 
  SZECHWAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and
  stir in chicken. Marinate in refrigerator for 20 minutes.
  
  Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
  3/4 inch lengths. Mix cornstarch, water and soy, set aside.
  
  Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1
  minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add
  chicken to wok, stir fry until white, remove.
  
  Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
  ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,
  add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add
  chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture;
  cook stirring about 20 seconds or until thickened. Return cashews, stir and
  add green onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Dry-Fried Beef
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Boneless lean beef
      1    Medium-size carrot, cut in
           -matchstick pieces
      1 tb Hot bean sauce
      1 tb Dry sherry
      2 ts Minced garlic
    1/2 ts Sugar
      1 ts Minced fresh ginger
      2    Small, dry, hot chile
           -peppers crumbled & seeded
      2    Whole green onions, cut in
           -1-1/2" lengths
    1/2 c  Salad oil
      1 ts Sesame oil
      1 lg Stalk celery, cut in
           -matchstick pieces
    1/2 ts Szechwan peppercorns
 
  To prepare peppercorns, place in an ungreased frying pan and cook, shaking
  pan frequently, over medium heat until aromatic; cool, then crush with a
  mortar and pestle or rolling pin.  Set aside.  Cut meat in slices 1/8 inch
  thick, then cut into shreds 1/8 inch wide and 2 inches long.  In a bowl,
  combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
  Pour salad oil in a wok or small deep pan and heat over medium-high heat to
  360 degrees on a deep-frying thermometer.  Add 1/2 the meat and stir to
  separate shreds.  Cook until meat is dark brown, slightly shriveled, and
  chewy (about 2 1/2 to 3 minutes).  Remove with a slotted spoon and drain on
  paper towels.  Reheat oil to 360 degrees and repeat with remainder of the
  meat.
  
  Pour off all but 3 T oil.  Increase heat to high.  When oil is hot, add
  celery and carrot and stir-fry for 2 minutes.  Add garlic and ginger and
  stir-fry for 30 seconds.  Add onion and stir-fry for 30 seconds.  Return
  meat to pan, add hot bean sauce mixture, and cook, stirring until most of
  the liquid has evaporated.  Stir in sesame oil and crushed peppercorns
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Eggplant and Tofu
 Categories: Chinese, Vegetarian
   Servings:  4
 
      3 tb Soy sauce
    1/4 c  Dry sherry or Chinese rice
           -wine
      1 tb White or brown sugar
      1 tb Cider vinegar
      3 tb Cornstarch
      2 tb Peanut oil
      1 md Onion, thinly sliced
      1 lg Eggplant, cut into strips,
           -thinly
    3/4 ts Salt
      2 tb Minced garlic
      1 tb Minced fresh ginger
    1/4 ts Black pepper
           Cayenne pepper to taste
      3    Cakes firm tofu, cut into
           -strips
      8    Scallions: greens minced,
           -whites in strips, keep
           -separate
      1 bn Cilantro, minced (optional)
 
  Sauce: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
  Add enough water to make up to 1 cup.  Place cornstarch in a small bowl,
  pour in the liquid, pour on the liquid & whisk till dissolved. Set aside.
  
  Heat a large wok over a high flame.  Add oil & onion & stir fry for about a
  minute.  Add eggplant & salt & stir fry for 8 to 10 minutes till the
  eggplant is soft.  Add garlic, ginger & black pepper & cayenne. Cook a few
  minutes more.
  
  Add tofu & scallion bottoms.  Stir the bowl of liquid that has been set
  aside & add to the wok.  Mix well & stir fry for another few minutes till
  the sauce is thickened.
  
  Remove from the heat & serve over rice topped with scallion greens &
  cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Hot & Sour Shrimp
 Categories: Chinese, Seafood
   Servings:  3
 
      1 lb Medium-size raw shrimp,
           -shelled and deveined
    1/2 c  Sliced bamboo shoots
      2    Whole green onions, thinly
           -sliced
      1 tb Dry sherry
      3 tb Salad oil
      3    Cloves garlic, minced
  1 1/2 tb Minced fresh ginger
    1/4 ts Crushed red pepper
      2 lg Stalks celery, cut in 1/2
           -inch thick slices
           Cooking Sauce:
    1/4 c  Vinegar
      2 tb Soy sauce
      5 ts Sugar
      2 ts Cornstarch
 
  Toss shrimp with sherry.  Prepare cooking sauce by combining all
  ingredients and set aside.  Heat a wok or wide frying pan over high heat.
  When pan is hot, add 1 1/2 T of the oil.  When oil begins to heat, add
  garlic, ginger and red pepper.  Stir once, add shrimp and stir-fry until
  they turn pink (about 3 minutes).  Remove from pan. Heat the remaining 1
  1/2 T oil.  Add celery and bamboo shoots and stir-fry for one minute. Stir
  cooking sauce, then add to pan along with shrimp and green onion. Cook,
  stirring, until sauce bubbles and thickens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Noodles with Green Onions
 Categories: Chinese, Pasta
   Servings:  8
 
      1 lb Chinese noodles (not canned)
  3 1/2 tb Dark brown sesame oil
  3 1/2 tb Soy sauce
      2 tb Rice vinegar
      2 tb Granulated sugar (or to
           - taste)
      1 ts Hot chili oil (or to taste)
      6    Green onions, sliced finely
           - on the bias, divided
           Black sesame seeds, optional
           Fresh cilantro, optional
 
  Bring a generous amount of unsalted water to a boil.  Add the noodles (all
  at once) for approximately 2 minutes, or until al dente (toothy but firm).
  Use chopsticks or two wooden spoons to separate noodles as they cook.  Do
  not overcook.
  
  Empty noodles into a large colander, then immediately flush with cold
  running water until cool.  Shake off excess water and drain for 15 to 30
  minutes.
  
  Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour
  over noodles and use your hands to evenly distribute seasoned sauce. Work
  carefully so noodles don[t break.  Gently spread sauce over each strand and
  allow the noodles to fully absorb sauce before eating.
  
  Add all onions except 2 tablespoons.  Toss and mix to evenly distribute the
  onions.  Garnish with remaining onions, sesame seeds and cilantro, if
  desired.
  
  Noodles taste best if they are allowed to sit and the flavors meld for a
  few hours before serving.
  
  Serve refrigerated and cold, or at room temperature.
  
  219 calories based on ten servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Noodle Salad in Peanut Sauce #2
 Categories: Chinese, Salads
   Servings:  6
 
MMMMM---------------------------PEANUT SAUCE--------------------------------
  1 1/2 tb Minced ginger root
      1 tb Minced garlic
      1 tb Minced green onion
      6 tb Creamy peanut butter
      2 tb Dark soy sauce
    1/4 c  Red wine vinegar
      1 tb Chinese chili paste
      1 ts Sugar
      1 tb Sesame oil
      2 tb Vegetable oil
      1 tb Dry sherry
      1 ts Hot, dry mustard (Chinese)
    1/2 ts Salt
    1/2 c  Chicken stock

MMMMM-----------------------------NOODLES----------------------------------
      1 lb Fettuccini
           - or other thin noodles
      2 tb Oil
      1 c  Julienned carrots
      1 c  Julienned green onions
    1/4 lb Ham; julienned
      1 c  Bean sprouts
      1 c  Julienned cucumber
      1 c  Julienned red bell pepper
 
  *Note: The noodles and sauce must be at room temperature when tossed and
  served. If cold, the sauce will lose its creamy consistency.
  
  To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion,
  peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable
  oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover
  and set aside. Do not refrigerate.
  
  To make noodles, cook fettuccini until tender. While noodles are still
  warm, toss with oil until well coated. Chill. Place carrots in sieve and
  pour boiling water over them. Immediately pat dry with paper towels and
  chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red
  pepper separately and chill until serving time. Bring noodles to room
  temperature before serving. At serving time, place noodles in center of
  large round bowl or platter. Arrange vegetables and ham attractively in
  separate mounds around edge. Blend peanut sauce again and pour over
  noodles, vegetables and ham. Toss.
  
  Created by: Hugh Carpenter, Los Angeles
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Noodles
 Categories: Chinese, Pasta
   Servings:  4
 
    1/4 c  Sesame oil
    1/2 c  Soy sauce
           Ginger; grated to taste
           Garlic; minced
           Hot bean paste ; to taste
    1/4 c  Creamy peanut butter
           Pasta; hot cooked fresh hom
           Scallions; garnish shaved
 
  Mix all ingredients and add to pasta; toss to coat, garnish and serve
  immediately. Note: Only use enough sauce to coat the pasta. Store any
  remaining sauce in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Pasta Salad
 Categories: Chinese, Salads
   Servings:  6
 
      2 pk Angel hair pasta
    1/2 lb Turkey
      2    Red bell peppers
      2 md Carrots
      1 cn Water chestnuts
      6    Green onions
      1 c  Miniature corn on the cob
    1/4 lb Snow peas
      1 bn Cilantro
      4 tb Toasted sesame seeds
           DRESSING:
      2 c  Mayonaise
    3/4 c  Soy sauce
      2 tb Szechwan hot oil
    1/4 c  Sesame oil
      1 tb Dijon mustard
      2    Garlic cloves
 
  Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled
  carrots. Drain and slice water chestnuts. Remove stems from cilantro and
  use the leaves only save a little for the garnish. Chop green onions. Slice
  the cobletts. Slice the snow peas on a diagonal into thin strips. Toast the
  sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients
  together. Combine all dressing ingredients in food processor. Add to salad
  and toss. Garnish with toasted sesame seeds and cilantro.
  
  Shared by LEXI KERN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan Soup
 Categories: Chinese, Soups, Pork, Seafood
   Servings:  6
 
      1 oz Dried mushrooms
           Boiling water
      6 oz Uncooked boneless lean pork
      4 oz Cooked ham
      1 sm Red pepper
      8    Green onions
    1/2 c  Water chestnuts
      8 oz Bean curd
      2 qt Chicken stock
    1/2 c  Rice wine
      4 ts Soy sauce
    1/2 ts Chinese chili sauce
  2 1/2 tb Cornstarch
      5 tb Water
      2 ts Vinegar
      2 ts Sesame oil
      1    Egg
      8 oz Uncooked shrimp, shelled and
           Deveined
 
  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.
  
  2. Cut pork and ham into "match-stick" thin strips.  Remove seeds from
  pepper and cut pepper into thin strips.  Chop onions finely.  Cut water
  chestnuts into slices.  Cut bean curd into 1/2- cubes.
  
  3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan.
  Cook over medium heat until soup boils.  Reduce heat and simmer uncovered 5
  minutes.
  
  4. Blend cornstarch and 4 tablespoons of the water.  Slowly stir mixture
  into soup.  Cook and stir until soup boils.  Add mushrooms, pork, ham,
  pepper and water chestnuts.  Simmer uncovered 5 minutes.
  
  5. Stir vinegar and oil into soup.  Beat egg and remaining 1 tablespoon
  water together with for,  Gradually drizzle egg into soup while stirring
  soup vigorously.  Add onions, bean curd and shrimp.  Cook until shrimp is
  done, 1 to 2 minutes.
  
  SOURCE: Chinese Cooking Class Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Szechwan White Cut Chicken with Spicy Peanut Sauce
 Categories: Chinese, Chicken
   Servings:  3
 
  1 1/2 lb Chicken breasts
      1    Whole green onion, cut in
           -half
      1    Quarter-size slice of fresh
           -ginger, crushed
      1 tb Dry sherry
    1/2 ts Each salt and sugar
      2 c  Water
      1 c  Shredded iceberg lettuce
           Peanut Sauce:
  1 1/2 tb Creamy peanut butter
  2 1/2 tb Salad oil
      2 tb Soy sauce
      2 tb Sugar
      2 ts White vinegar
    1/2 ts Sesame oil
    1/2 ts Ground rd pepper
      1 tb Minced green onion
      1 tb Fresh cilantro
 
  Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar
  and water.  Bring to a boil, cover and simmer for 20 minutes. Remove from
  heat and let stand until chicken is cool enough to handle. Strain broth and
  save for soup.  Remove and discard skin from chicken. Pull meat from bones,
  then pull meat in long shreds.  If made ahead, cover and chill. Sauce -
  Stir together peanut butter and salad oil until blended.  Stir in soy
  sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To
  serve, mound lettuce on a serving platter.  Arrange shredded chicken over
  lettuce.  Drizzle peanut sauce over all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamarind Chicken
 Categories: Indonesian, Chicken
   Servings:  4
 
      4    Chicken thighs
      4    Chicken drumsticks
    1/3 c  Tamarind sauce
      2 ts Ground coriander
      1 ts Ground turmeric
      2    Garlic cloves, crushed
      2 tb Peanut oil
      2    Red chillies, finely chopped
      6    Spring onions, finely
           - chopped
           Oil for deep frying
 
  1. Remove skin from chicken pieces, place chicken in a pan of water.
  Simmer, covered, for 15 minutes or until cooked through.  Drain and cool.
  2. Combine tamarind sauce, coriander, turmeric and garlic, add to chicken,
  toss well to coat.  Leave stand at least 2 hours, preferably overnight. 3.
  Heat peanut oil in a frying pan, add chillies and spring onions, stir-fry
  over low heat for 3 minutes, set aside. 4. Heat oil for deep frying in a
  large pan.  Cook chicken in three batches on medium heat for 5 minutes, or
  until chicken is hot and golden brown. Lift out, drain on absorbent paper,
  keep warm while frying remaining chicken. 5. Serve the chicken pieces with
  a spoonful of the chilli mixture on the side. NOTE: To tone down the fire
  still further, choose green chillies instead. HINT: Marinated chicken
  pieces can be grilled instead of deep fried if preferred. Source:
  Indonesian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tan Tan Noodles
 Categories: Chinese, Vegetarian
   Servings:  2
 
           Karen Mintzias
      1 tb Peanut oil
    1/4 lb Sichuan preserved vegetables
           -- rinsed and finely chopped
      1 tb Finely chopped garlic
      2 ts Rice wine or dry sherry
      1 tb Chili bean sauce
      1 tb Chinese sesame paste
           -OR- peanut butter
      1 tb Dark soy sauce
      1 tb Sugar
      2 c  Stock (chicken or vegetable)
    1/2 lb Chinese flat thin noodles
           --(dried or fresh,
           -- wheat or egg)
 
  Heat a wok or large frying-pan over high heat and add the oil.  Put in the
  preserved vegetables, garlic, and ginger and stir-fry for 1 minute.  Add
  the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock.
  Reduce the heat and simmer for 3 minutes over low heat.
  
  Bring a large pot of water to boil and cook the noodles for 2 minutes if
  they are fresh and 5 minutes if dried.  Drain well in a colander.  Divide
  the noodles into individual bowls and ladle the sauce over them.  Serve at
  once.
  
  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
  Inc. - New York ISBN: 0-688-07753-6
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Chicken
 Categories: Indian, Chicken
   Servings:  4
 
           Stephen Ceideburg
    1/2 c  Fresh lime juice
      4 ts Ground cayenne pepper
      1 tb Ground paprika
      1 sm Onion, chopped
      5    Cloves garlic
      1 tb Peeled, chopped ginger root
      2 ts Coriander seeds, crushed
      1 ts Cumin seeds
    1/2 ts Turmeric
      1 c  Nonfat yogurt
      3 lb Chicken, skinned and trimmed
           -of fat
 
  This famed chicken "barbecue" from northern India is traditionally prepared
  in a tandoor, an underground jar-shaped clay oven that believed to have
  originated in Persia. The oven can be heated to very high temperatures,
  which sears the chicken and seals in the juices. Equally delicious results
  can be obtained in a conventional oven or on a covered grill. The yogurt
  marinade keeps the chicken from drying out.
  
  Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger,
  coriander, cumin and turmeric in a blender or food processor and blend for
  several minutes, or until the mixture forms a smooth paste. Transfer the
  mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt.
  
  Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh
  and stuff with the yogurt mixture. Rub the rest of the yogurt mixture over
  the chicken, cover and marinate for 8 to 24 hours in the refrigerator.
  
  Preheat oven to 350 degrees F. Place the chicken on a lightly oiled rack
  over a roasting pan. Reserve any marinade that doesn't cling to the bird
  for basting. Bake the chicken, basting occasionally, for 1 hour, or until
  the juices run clear when the bird is pierced with a fork.
  
  Alternatively, to grill the chicken, prepare a charcoal fire. When the
  coals are hot, push them to the outsides of the grill. Place a drip pan in
  the center and bank the coals around it. Place a lightly oiled cooking rack
  on top. Set the chicken on the rack over the drip pan. Cover and cook for 1
  1/2 to 1 1/4 hours, or unto the juices run clear when the bird is pierced
  With a fork. Watch the coals and the chicken closely and add more coals as
  necessary, taking care the chicken does not overcooks
  
  315 CALORIES PER SERVING: 50 G PROTEIN, 6 G FAT, 14 G CARBOHYDRATE; 157 MG
  SODIUM; 124 MG CHOLESTEROL.
  
  Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach.
  Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of
  Little, Brown and Company (Inc).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Chicken #2
 Categories: Indian, Chicken
   Servings:  6
 
      1 c  Plain non/low-fat yogurt
      1 tb Grated ginger root
      2    Garlic cloves, minced
      1 tb Paprika
  1 1/2 ts Coriander
  1 1/2 ts Cumin
      1 ts Salt (to taste)
      1 ts Ground black pepper
    3/4 ts Cayenne
      6 lb Chicken parts
 
  Remove skin from chicken - do not include wings.  Save wings and skin for
  preparing broth. 1. Combine all but chicken. 2. Slash chicken 1 inch deep
  at intervals.  Coat chicken with marinade, rubbing some into the slashes.
  Place chicken in bowl, cover tightly and refrigerate for 6 to 24 hours. 3.
  Oil broiler rack, place 6 inches from heat.  Preheat broiler. 4. Place
  chicken pieces on rack and broil for 20 minutes on one side. Turn and broil
  other side for 15 minutes or until juices run clear.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Duck & Lentils
 Categories: Indian, Poultry
   Servings:  4
 
           Stephen Ceideburg
      4 lb To 5 lb. duck, washed and
           -dried
      1 c  Low-fat yogurt
      3    Cloves garlic, minced
      1 tb Minced, peeled ginger root
      1 tb Ground cumin
      1 tb Paprika
  1 1/2 ts Salt
      1 ts Ground cardamom
    1/4 ts Cayenne pepper
      2 ts Vegetable oil
      1 md Onion, chopped
      1 c  Red lentils
    1/2 ts Turmeric
    1/4 ts Freshly ground black pepper
 
  The yogurt marinade in this dish locks in moisture and lends a
  complementary spicy flavor. The duck is skinned before cooking to reduce
  fat.
  
  With a sharp knife or poultry shears, remove backbone and wing tips from
  duck and cut the duck into 4 serving pieces. Cut away the skin and fat. In
  a shallow, non aluminum dish, mix together yogurt, garlic, ginger, cumin,
  paprika, 1 tsp. salt, cardamom and cayenne pepper.
  
  Add the duck pieces, turning to coat well and marinate, covered, in the
  refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
  
  About 1/2 hour before serving, in a medium-sized saucepan, heat oil over
  medium heat. Add onions and cook for 6 to 8 minutes, or until translucent
  and lightly browned. Rinse lentils well and add them to the saucepan with
  turmeric, remaining 1/2 tsp. salt, black pepper and 2 1/2 cups water. Bring
  to a boil, reduce heat to low and simmer uncovered, stirring occasionally,
  for 15 to 20 minutes, or just until lentils are tender. Cover and set
  aside.
  
  Meanwhile, prepare a charcoal grill or preheat the broiler. Remove the duck
  from the marinade (reserve marinade) and grill on a lightly oiled rack or
  broil on a rack set over a foil-lined baking sheet. Grill or broil for 5 to
  7 minutes on one side, or until browned. Turn, baste once with reserved
  marinade and discard marinade. Cook 8 to 10 minutes longer, or until juices
  run clear when pierced with a fork. just before serving, briefly reheat the
  lentils and serve with the duck.
  
  451 CALORIES PER SERVING: 44 G PROTEIN, 15 G FAT, 35 G CARBOHYDRATE; 323 MG
  SODIUM; 105 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Marinade
 Categories: Indian, Condiment
   Servings:  1
 
      1    Inch piece fresh ginger
      3    Cloves garlic (1 T.)
      1    Jalapeno or other hot chile
           -(see note)
      2 c  Plain lowfat yogurt
    1/4 c  Lemon juice (1 lemon)
      2    Bay leaves, crumbled
      2 tb Paprika
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground cinnamon
      1 ts Turmeric
    1/2 ts Freshly ground black pepper
    1/4 ts Ground cardamom
           * Dash ground cloves
  1 1/2 ts Salt or to taste
 
  Source: FOODday, July 9, '91 From: Valerie Whittle
  
  A tandoor is an Indian urn-shaped clay oven in which marinated kebabs are
  grilled on vertical skewers.  Most Indian restaurants add food coloring to
  turn this marinade Mercurochrome orange.  I prefer a paler, more natural
  look.  This marinade is particularly well suited for lamb, chicken and
  shrimp.
  
  Peel and mince garlic and ginger.  Split, seed and mince chile.  Place
  ginger, garlic and chile in bowl.  Whisk in yogurt, lemon juice, bay
  leaves, paprika, cumin, coriander, cinnamon, turmeric, black pepper,
  cardamom and cloves.  Season to taste with salt.
  
  Note: When preparing fresh chilies, wear rubber gloves for protection
  against oils that later can cause burning sensation on skin.
  
  Makes enough marinade for 1 1/2 to 2 pound lamb, chicken or shrimp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Masala
 Categories: Indian, Condiment
   Servings:  6
 
      1 tb Cumin seeds
      1 tb Coriander seeds
      1 tb Red (cayenne) pepper
           Few drops of red food
           -coloring
 
  Grind cumin and coriander seeds to a fine powder in a coffee grinder or
  with a pestle and mortar. Stir in cayenne and food coloring and mix well.
  Store in a small airtight jar up to 2 months.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Murgh (Tandoori Chicken)
 Categories: Indian, Chicken
   Servings:  4
 
      2 lb Chicken;drumsticks, breasts
           -or thighs
      1 ea Ginger; fresh 1/2" piece
      4 ea Garlic cloves
    1/2 c  Yogurt, plain
           -Salt, to taste
    1/4 ts Cayenne pepper
      1 ts Paprika
    1/2 ts Garam masala;*
    1/2 ts Coriander seeds; ground
    1/2 ts Cumin seeds; ground
      1 ds Lemon juice
 
  * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
  sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
  ground together in a coffee grinder
  
  Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the
  surface with a knife. Mince or grate ginger and garlic. Transfer to a small
  bowl and add the spices. Mix well, then rub the paste into the chicken and
  let marinate serveral hours in refrigerate. Cook chicken on grill or in
  broiler (30 minutes for legs), basting with leftover marinade and turning
  to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6
  
  Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Marinade
 Categories: Indian, Condiment
   Servings:  1
 
           Stephen Ceideburg
      2 c  Nonfat yogurt
    1/4 c  Fresh lemon juice-
  1 1/2 tb Minced peeled ginger root
      3    Cloves garlic, minced
      2    Jalapeno or other hot
           -chilies, seeded and minced
      2    Bay leaves
      2 ts Paprika
  1 1/2 ts Ground cumin
  1 1/2 ts Ground coriander
      1 ts Turmeric
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/8 ts Ground cardamom
 
  In India, meat that has been marinated in a mixture of yogurt and spices is
  roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade
  with poultry, lamb or seafood
  
  Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2
  hours. Reserve the liquid for another use (baking or sauces).
  
  Place the drained yogurt in a bowl and stir in the remaining ingredients.
  Discard bay leaves before cooking.
  
  Makes 1 3/4 cups.
  
  From an article by Steven Raichlen in The San Mateo Times, 5/25/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Roasted Chicken
 Categories: Indian, Chicken
   Servings:  5
 
      1 ts Saffron Threads
    1/2 c  Lemon Juice
  3 1/2 lb Skinned frying chicken
      2 ts Coriander Seeds
      2 ts Minced Gingerroot
      1 ts Ground Cumin
      2 cl Garlic Chopped
      8 oz Low-fat yogurt, plain
    1/4 ts Crushed Pequin Quebrado
           - Chile
 
  Combine Saffron & Lemon Juice; Let Stand About 5 Min.  Drain, Reserving
  Lemon Juice.  Set Aside Saffron Threads & Lemon Juice. Discard Giblets &
  Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast
  Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch
  Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved
  Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine
  Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt
  Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add
  Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over
  Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From
  Marinade, Reserving Marinade.  Place Chicken, Breast Side Up, in A Shallow
  Roasting Pan; Spoon Reserved Marinade over Chicken. Bake At 400 F. For 15
  Min.  Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until
  Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7.7.
  Chol. 83)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Shrimp
 Categories: Indian, Seafood
   Servings:  6
 
      1 c  Plain yogurt
      1 ts Garlic powder
      1 ts Red chili powder
      1 ts Vegetable oil
      2 lb Fresh shrimp, cleaned and
           -deveined
      1 c  Lemon juice
 
  To make the marinade, in a bowl, combine the yogurt, garlic powder, red
  chili powder, and oil.  Marinate the shrimp overnight in the mixture.
  Thread the shrimp onto skewers.  Cook or broil the shrimp until they firm
  and pink, basting during the cooking with the marinade. Sprinkle with lemon
  juice.
  
  NOTE:  This dish is traditionally cooked in a tandoori clay oven but may
  also be grilled over a barbecue or broiled in the oven.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tandoori Tofu Brochettes
 Categories: Indian, Vegetarian
   Servings:  4
 
      1 lb Extra firm tofu, drained
      3    Green onions
      1 tb Fresh ginger, minced
      3    Garlic cloves
      1 tb Brown sugar
      1 tb Soy sauce
      1 pn Saffron, dissolved in 1/2 c
           - boiling water
    1/2 c  Soy yogurt
      2 tb Chili powder
      2 tb Paprika
      1 tb Garam masala, optional
           Salt & pepper to taste

MMMMM----------------------------BROCHETTES---------------------------------
      4 sm Red onions, unpeeled
    1/4 lb Button mushrooms
      1 pt Cherry tomatoes
      1    Green pepper, seeded & slice
           Cilantro leaves & lemon
           - wedges for garnish
 
  Gently press tofu to remove exces moisture.  Slice into large pieces & then
  cut each chunk crosswise.  Set aside.  Place green onions & ginger in a
  food processor & process briefly.  With the machine running, drop in garlic
  cloves, one at a time.  Process 30 seconds.  Add remaining ingredients.
  Process 1 minute.
  
  BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal.
  Refrigerate overnight.  Prepare grill next day.  Quarter onions & remove
  papery outer skins.  Skewer vegetables & tofu alternately.  Place on hot
  grill & brush with remaining marinade.  Cover grill tightly & allow to
  smoke for 5 minutes.  Don't peek.  Trun once & cook for another 3 to 5
  minutes.  Garnish with cilantro & lemon wedges.
  
  PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.;
  5g Fiber.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taskebab
 Categories: Indian, Beef
   Servings:  5
 
      1 lb Diced beef
           Olive oil
      1    Eggplant, peeled and diced
      3 c  Light tomato sauce
    1/2 sm Onion, diced
    1/4 ts Basil
    1/4 ts Oregano
           Salt and pepper to taste
 
  Fry beef and eggplant in oil in skillet (or eggplant may be deep- fried).
  Prepare light tomato sauce.Combine with remaining ingredients. Bake,
  uncovered, on low heat about 45 minutes, as for stew, to allow sauce to
  blend through meat and eggplant. Serves 4 to 5.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taste of the Orient Vegetables
 Categories: Chinese, Vegetables
   Servings:  6
 
      1 tb Corn oil
      1 ts Garlic, minced
    1/4 c  Red pepper, julienne
    1/4 c  Bean sprouts
     16 oz VEG-ALL Mixed Vegetables,
           -drained
    1/4 c  Green onions, cut
      1 ts Fresh ginger, minced
     12 oz Chicken broth
    1/4 c  Dry sherry
      1 tb Soy sauce
      1 ts Sugar
      2 tb Cornstarch
    1/4 c  Water
 
  1. Saute garlic and pepper in hot oil for 2 minutes.
  
  2. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden,
  about 3-5 minutes.
  
  3. Add chicken stock and heat to boiling.
  
  4. Combine sherry, soy sauce and sugar. Add to vegetable mixture.
  
  5. Add cornstarch to water and blend. Add to hot vegetables and stir until
  thickened.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tasty Bean Curd
 Categories: Chinese, Vegetarian
   Servings:  2
 
    1/2 lb Flat noodles
      3 tb Oil
      1 sm Onion, sliced
      1 c  Sliced broccoli
      1 c  Sliced mushrooms
    1/2 c  Sliced water chestnuts
    1/2 c  Sliced bamboo shoots
      1 c  Bean sprouts
      2    Garlic cloves, chopped
      1 ts Ginger, chopped
      1 ts Salt
      1 ts Brown sugar
      2 tb Soy sauce
      2 tb Dry sherry
      1 tb Sesame oil
  1 1/2 lb Bean curd, cubed
      2 ts Sesame seeds
      2 tb Cashew nuts
      2 tb Green onions, chopped
      2 tb Green peppers, chopped
 
  Heat a pot of salted water & boil the noodles till tender.  Rinse, drain &
  keep warm on a serving dish.  Heat oil in a wok & stir fry onion, broccoli,
  mushrooms, water chestnuts & bamboo shoots for 2 minutes.  Add bean sprouts
  & fry for 1 minute.  Place on dish with noodles.  Keep warm.
  
  Add a little more oil & fry ginger & garlic for 1 minute.  Stir in salt,
  sugar, soy sauce, sherry & sesame oil.  Add bean curd.  Fry gently till
  bean curd begins to brown.  Mix together with the noodles & vegetables.
  Keep warm.
  
  Add a little more oil to the wok & fry the sesame seeds, nuts, green onion
  & pepper till the nuts begin to brown.  Use a garnish for the rest of the
  meal.
  
  Jack Santa Maria, "Chinese Vegetarian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Smoked Duck
 Categories: Chinese, Poultry, Smoker
   Servings:  8
 
      1    Duck (5 pounds), fresh or
           -frozen, defrosted if frozen
      3    Scallions with tops, minced
      4 sl (each 1/8 inch thick) pared
           -fresh gingerroot, minced
  2 1/2 tb Salt
      1 tb Freshly ground black pepper
      1 tb Roasted ground brown Sichuan
           -peppercorns *
      1 tb Minced tangerine or orange
           -zest
      1 c  Black tea leaves
    1/2 c  Raw long grain rice
    1/4 c  Hickory or mesquite chips
           Tangerine segments
           Fresh coriander sprigs
 
  Remove fat from inside body cavity of duck; trim excess fat from tail, neck
  and leg areas.  Pat duck dry inside and out with paper toweling. Cut
  shallow slits at 1 inch intervals through skin into fat with a small sharp
  knife.
  
  Stir scallions, ginger, salt, black pepper, Sichuan peppercorns, and
  tangerine zest in small bowl until combined.  Rub spice mixture thoroughly
  into inside and outside of duck.  Wrap duck securely in double thickness of
  heavy-duty aluminum foil; refrigerate 2 days.
  
  Unwrap duck; place on plate in large bamboo or metal Chinese steamer tier.
  Steam, covered, over 2 inch3 es of boiling water in wok or bottom of metal
  steamer until juice runs clear, not pink, when thigh is pierced with tip of
  knife, about 45 minutes.  Remove duck from steamer to wire rack; cool to
  room temperature.
  
  Line bottom of wok with double thickness of heavy-duty aluminum foil.
  Combine tea leaves, rice, and wood chips.  Pour into wok.  Place three
  wooden chopsticks in criss-cross triangle pattern over bottom of wok to act
  as support for duck.  Heat wok over medium-high heat until mixture on
  bottom begins to smoke **.  Wipe spice mixture from outside of duck; place
  duck on chopstick rack in wok.  Cover wok tightly; smoke duck until skin is
  golden brown.  About 30 minutes. ***
  
  Heat oven to 450.  Place smoked duck on rack in roasting pan; roast until
  brown, about 10 minutes.  Remove duck from oven; allow to cool to room
  temperature if not serving hot.  Cut duck into serving pieces and serve hot
  or at room temperature, or remove meat from bones and slice thin, removing
  any fatty skin, and serve cold or at room temperature. Garnish with
  tangerine sections and coriander sprigs, if desired.
  
  *To roast and grind brown Sichuan peppercorns:  Heat peppercorns in small
  heavy skillet over low heat until fragrant and dark brown, about 5 minutes,
  shaking pan occasionally; do not allow peppercorns to burn. Remove and let
  cool.  Grind coarsely, using mortar and pestal.
  
  **Do not attempt this recipe unless range is close to ventilation system.
  Temperature under wok should be regulated during entire smoking time to
  ensure a thin steady stream of smoke.
  
  ***To check duck for doneness, starting about 20 minutes after duck begins
  to smoke, take covered wok outside or hold directly under exhaust fan; lift
  cover slightly.
  
  From: Cuisine Aug.1982 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea-Smoked Duck or Cornish Hens
 Categories: Chinese, Poultry
   Servings:  4
 
           Stephen Ceideburg
  4 1/2 lb Duck *
      3 tb Sichuan peppercorns
      3 tb Coarse salt
  1 1/2 tb Sugar
      4    Quarter-sized slices fresh
           -ginger, shredded
      3    Green onions, cut into
           -2-inch pieces, crushed
    1/4 c  Chinese rice wine or dry
           -sherry
           Asian sesame oil
           ACCOMPANIMENTS:
           Chinese Steamed Lotus Buns
           Slivered green onions
           Hoisin sauce (1/2 teaspoon
           -per serving)
           SMOKING MATERIALS:
    1/2 c  Sichuan peppercorns
    1/2 c  Raw long-grain rice
    1/2 c  Black tea leaves
    1/2 c  Dark brown sugar
      2    Cinnamon sticks, broken into
           -small pieces
      4    Whole star anise or the
           -equivalent in pieces
 
  * or 2 Cornish game hens, about 1 1/2 pounds each (see note)
  
  Remove fat from duck or hens and discard. Rinse thoroughly with cold water.
  With the palm of your hands press down on the breastbone to snap the bone
  and flatten the bird. Pat dry.
  
  Marinating: In an ungreased skillet or wok over medium heat, toast the
  peppercorns and salt until the salt turns a tan color and the peppercorns
  are aromatic, about 5 minutes. Finely grind in a food processor or spice
  mill and combine with sugar, ginger, onions and wine. Rub mixture
  throughout the duck or hens inside and out and place in a shallow
  heat-proof bowl (select one that will fit comfortably into the wok or pot
  that you will steam in). Cover and marinate overnight or up to 3 days,
  refrigerated. Turn every few hours, Remove from the refrigerator. Let the
  duck or hens come to room temperature.
  
  Steaming: Fill the bottom of wok or steaming pot with boiling water. Place
  bowl with the duck or hens and marinade on a rack over the water. Cover and
  steam 1 1/2 hours for duck, 45 minutes for hens.
  
  At 15-minute intervals, check water level and replenish with more water if
  needed. Remove hens with their bowl. Cool. Transfer duck or hens to a
  cooling rack; scrape off marinade. (Save duck stock. It makes a delicious
  cooking stock for vegetables.) Set hens in a cool, airy spot to dry for at
  least 4 hours, or refrigerate, overnight, uncovered,
  
  Smoking: Line bottom of a wok with heavy-duty aluminum foil. Mix together
  and distribute smoking materials on the bottom. Set a 9 or 10-inch round
  cake rack into the wok or devise a rack by crisscrossing 6 wooden
  chopsticks in the middle of the wok. Place duck or hens directly on rack.
  Turn heat to medium-high. When the smoke begins, cover the wok and smoke
  for 10 to 20 minutes, or until duck or hens turn golden brown. Remove from
  rack and brush lightly with sesame oil. The hens may be served at this
  point or browned.
  
  Browning: Place hens breast side up on a roasting rack in a 425 degree F.
  oven for 5 to 10 minutes to crisp the skin.
  
  Serving: Chop duck or hens into bite-size pieces, or remove bones and cut
  meat into thin slices. Serve with Lotus buns and accompaniments.
  
  Note: If you are preparing more than 2 hens, you will need to steam and
  smoke them in 2 batches.
  
  PER SERVING (duck, not counting lotus buns): 700 calories, 38 g protein, 1
  g carbohydrate, 58 g fat (20 g saturated), 168 mg cholesterol,
  approximately 1,270 mg sodium, 0 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea-Smoked Duck
 Categories: Chinese, Poultry
   Servings:  4
 
           Stephen Ceideburg
      4 lb To 5 lb. duck, washed and
           -dried
      6 tb Reduced-sodium soy sauce
      4    Whole pieces star anise
      1    Cinnamon stick
      1 c  Uncooked long-grain white
           -rice
      1 c  Strong black tea leaves,
           -such as Darjeeling
      1 c  Brown sugar
      1 ts Toasted sesame oil
 
  The Chinese method of home smoking is surprisingly easy and eliminates
  duck's fattiness while preserving its flavor. Serve tea-smoked duck as an
  appetizer at room temperature with toothpicks, or use the meat in
  stir-fries.
  
  Remove any fat from the cavity of the duck and prick the bird all over.
  Bring an inch or two of water and 4 Tbsp. soy sauce to a boil in a wok with
  a tight-fitting lid. Add star anise and cinnamon. Place the duck on a rack
  in the wok, cover and steam over simmering water just until the juices run
  clear, about 40 minutes.
  
  Remove the duck from the wok, pouring out any juice from the cavity, and
  set the bird aside. Discard liquid, rinse the wok and dry it with paper
  towels. Line it with heavy aluminum foil, allowing foil to hang about 2"
  over the edge. Place rice, tea and sugar in the bottom of the wok and mix
  well. Place a rack about 1 inch above the rice mixture. (If you do not have
  a rack that fits properly, place four chopsticks across the wok so that
  they crisscross.) Place the duck on the rack, breast-side up. Cover with
  foil, allowing at least 1 inch between the duck and foil and letting the
  foil cover also hang about 2 inches over the edge. Cover with the lid.
  
  Turn heat to high (turn on exhaust fan) and cook until smoke begins to
  emerge from the wok, 3 to 5 minutes. Crimp the top and bottom edges of the
  overhanging foil together and smoke for 10 minutes. Reduce heat to medium
  and smoke for 20 minutes longer. Turn off heat and, leaving foil sealed,
  let sit for 15 minutes. Unwrap duck and discard tea mixture and aluminum
  foil. (The duck can be smoked up to 2 days ahead and stored, well covered,
  in the refrigerator. Bring to room temperature before serving)
  
  Remove and discard skin. Carve the breast meat into thin slices. Cut the
  legs from the carcass (discard carcass) and separate the thigh from the
  drumstick at the joint. Mix remaining 2 Tbsp. soy sauce and sesame oil and
  brush over the meat. Makes about 1/2 lb. cooked meat.
  
  Serves 4 as an appetizer.
  
  128 CALORIES PER SERVING: 14 G PROTEIN, 7 G FAT, 1 G CARBOHYDRATE; 381 MG
  SODIUM; 51 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tempura Onion Rings
 Categories: Japanese, Vegetables
   Servings:  4
 
      1    Vegetable oil, for frying
  1 1/2 c  Cornstarch
      3    Red onions, peeled, sliced
           -crosswise to 1/3-inch
           Thick (about 1-1/4 lbs.)
  1 1/2 c  Flour, all-purpose
      1 ts Salt, plus more for sprinkl
           -ing
  1 1/2 c  Ice, coarsely crushed
           Lemon wedges, ketchup and
           - soy sauce, for serving
 
  1.  In a deep fryer or large saucepan, heat the oil the 350F. Meanwhile,
  put 1 cup of the cornstarch in a brown paper bag.  Add the onion slices and
  shake well to coat.  Transfer the coated onion rings to a large baking
  sheet.
  
  2.  In a large bowl, mix the remaining 1/2 cup cornstarch with the flour
  and 1 teaspoon salt.  Add 1-1/2 cups of cold water all at once into the
  flour mixture.  Stir vigorously with chopsticks or a fork to be pieces of
  ice and lumps the size of a nickel in the batter.
  
  3. When the oil is hot, add as many coated onion rings to the batter as
  will fit comfortably in the fryer; you will have to do this in about 5
  batches: Using chopsticks or a large fork, life the rings to the hot oil
  and separate any that cling together. Fry the onion rings until golden
  brown all over, about 3 minutes. Transfer to paper towels or a paper bag to
  drain well. Repeat with the remaining onion rings and batter. Sprinkle the
  onion rings with salt if desired. Serve hot, warm or at room temperature
  with lemon, ketchup or soy sauce. Serves 4 to 6. Food & Wine, June, 1991.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tempura
 Categories: Japanese, Seafood
   Servings:  6
 
           Stephen Ceideburg
      1 lb Raw shrimp, deveined
      2    Green Peppers
      1    Carrot
      1 sm Eggplant (1/2 lb
      1 md Sweet potato
      6    Shiitake mushrooms
      6    Inch piece raw squid
      2 md Onions
           Vegetable oil
           BATTER
      2    Egg yolks
      2 c  Ice-water
      2 c  Sifted all purpose flour
    3/4 c  All-purpose flour
           DIPPING SAUCE
      1 c  Ichiban dashi
      3 tb Light soy sauce
      1 tb Mirin
      1 tb Sugar
    1/4 c  Grated daikon (white radish)
      2 ts Fresh ginger, grated
 
  TEMPURA is one of the most familiar of all Japanese dishes, both at home
  and abroad. This familiar national dish finds its place in the Kyushu
  section because it was almost certainly invented in Nagasaki-not, however,
  by the Japanese. Between 1543 and 1634 Nagasaki was the center of a great
  community of missionaries and traders from Spain and Portugal. Like
  homesick foreigners everywhere, they did their best to cook foods from
  their home countries, and batter-coated and deep-fried shrimp happened to
  be a particular favorite throughout southern Europe. The name tempura (from
  Latin tempera meaning 'times') recalls the Quattuor Tempora ('The Four
  Times', or 'Ember Days') feast days on the Roman Catholic calendar when
  seafood, especially shrimp, were eaten. When the dish became Japanized,
  however, its range was extended almost infinitely. Beef, pork and chicken
  are almost the only things not prepared as tempura, and these all have
  separate deep-frying traditions anyway. Favorite foods for tempura
  treatment include shrimp, eggplant, snow peas, sweet potato slices,
  mushrooms of all sorts, carrots, peppers, squid, small whole fish, lotus
  root, small trefoil leaves and okra (ladies' fingers). The crucial factor
  in making good tempura is the batter. This should be so light and
  subtly-flavored that it could almost pass as an elaborate seasoning. There
  are only three ingredients in it, and all three have an equally important
  part to play in producing the sort of tempura you want. Egg yolk is beaten
  very slightly first, then some ice-water is added. Finally, finely sifted
  flour is added. Reducing the egg amount will make the finished batter
  coating lighter in color; more egg will make a golden tempura (the former
  is preferred in Osaka, the latter in Tokyo). The amount of ice-water
  determines the relative heaviness or lightness of the batter--for very
  light, lacy tempura, add more water. The flour should be barely mixed with
  the other ingredients--to achieve real lightness, the batter should look
  lumpy, undermixed and unfinished-looking, and it must always be prepared
  just before you use it; thoroughly mixed, silky batter that has been
  allowed to 'set' and settle simply will not produce good tempura.
  Preparation: Score the shrimp a few times crosswise on the underside, to
  prevent them curling-up during deep-frying. Tap the back of each shrimp
  with the back-edge of your knife. Core and remove the seeds from the
  peppers; trim and slice into strips. Wash and scrape the carrot; cut into
  strips about 1 1/2" long and 1/8" wide. Peel the eggplant, leaving 1/2"
  strips of the peel intact here and there for decorative effect. Cut in half
  lengthwise, then into slices 1/4" thick. Wash the slices and pat them dry
  with kitchen towelling. Peel the sweet potato and slice it crosswise into
  1/2" rounds. Cut the mushrooms in half. Cut the flattened piece of squid
  into 1/2" squares. Cut the onions in half. Push toothpicks into the onion
  at 1/2" intervals, in a straight line. Then slice the onions midway between
  the toothpicks. The toothpicks will hold the layers of onion together in
  each of the sliced section Pour the vegetable oil into a large pot or
  electric skillet. The oil should be heated to about 350 degree F. Make the
  batter in two batches . Place one egg yolk into a mixing bowl; add one cup
  of ice-water and mix with only one or two strokes. Then add 1 cup of flour,
  and mix as before, with only a few brief strokes. Prepare the second batch
  of batter when the first is used up. The batter should be lumpy, with some
  undissolved flour visible. Check the oil for heat: drop a bit of batter
  into the oil; if the batter sinks slightly beneath the surface, then comes
  right back up surrounded by little bubbles, your oil is ready. Dip each
  item into flour first this ensures that each ingredient is perfectly dry
  and that the batter will adhere well. Then dip in the batter, shake a
  little to remove any excess batter, and slide into the oil. Fry each piece
  for about 3 minutes, or until lightly golden. In order to maintain the oil
  temperature, make sure that no more than a third of the surface of the oil
  is occupied by bubbling pieces of frying food. Remove the pieces from the
  oil and drain for a few seconds. Then transfer to your guests' plates, also
  lined with attractive absorbent paper.  You may also keep tempura warm in a
  250 degree F oven, no longer than about 5 minutes. To make the dipping
  sauce: combine the dashi, soy sauce, mirin and sugar in a small saucepan.
  Heat until the sugar has dissolved and serve warm, with a little grated
  daikon and ginger on the side for each guest to combine with the dipping
  sauce according to taste. Dip the tempura in the sauce and eat.
  
  From "Japanese Cooking", John Spayde, Chartwell Books Inc. ISBN
  0-89009-822-0
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ten Tasty Vegetables (Shi Ziang Cai)
 Categories: Chinese, Vegetarian
   Servings:  4
 
      1 c  Carrots, shredded
      1 c  White Chinese turnip,
           -shredded
      1 c  White Chinese celery,
           -shredded
      8    Pieces soy spiced bean curd
           -(or Loma Linda brand
           -Vegetable Hamburger)
      3 c  Soybean sprouts (NOT mung
           -bean sprouts)
      4    Green onions, shredded
    1/2 c  Nami dried black mushrooms,
           -soaked & shredded
    1/2 c  Cloud Ear dried fungus,
           -soaked
    1/2 c  Dried lily flowers, soaked
           -and hard tips removed
      2 oz Bean thread noodles, soaked
      1 ts Salt (to taste)
      6 tb To 8 tb oil for stir-frying
 
  Preparation:  Shred in 2" lengths:  carrots, turnip, Chinese celery and
  bean curd.  Shred onions, greens & all, into 2" lengths.
  
  Rinse, then soak in hot water:  enough mushrooms, fungus and lily flowers
  to give specified amounts.  Shred mushrooms, chop fungus.  Soak bean thread
  noodles.  Bean thread noodles are important because they soak up excess
  moisture from the vegetables.  Vegetables should be moist but not soggy or
  watery after stir-frying.
  
  Stir-frying:  Stir-fry fresh vegetables separately with about 1 tablespoon
  oil for each, in hot wok.  Add salt to taste.  Drain off excess water,
  reserve.  (Soybean sprouts should be cooked until they are slightly charred
  for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot
  wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers.
  
  Stir-fry green onions, add all other ingredients to them, including
  noodles.  Allow dish to cool before serving.
  
  NOTE:  Fresh or canned bamboo shoot may be substituted for any vegetable.
  Seaweed may be used instead of some of the fungus.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tender Broccoli Stems with Clams
 Categories: Chinese, Seafood
   Servings:  4
 
      2 lb Broccoli
      4 lg Cloves garlic
      1 tb Fermented soy beans
    1/4 c  Canned baby clams (or
           -crabmeat or shrimp)
    1/2 c  Stock
      2 tb Peanut oil for first
           -stir-frying
      1 tb Peanut oil
           Cornstarch paste
 
  Preparation:  Wash broccoli and cut off flowerets (save for another dish).
  With small paring knife, carefully peel outer skin off broccoli stems,
  beginning at the base.  Leave inner stems whole.  Cut stems on the bias
  into 1/4" slices.
  
  Rinse fermented soy beans.  Peel garlic.  Mince together soy beans and
  garlic; then mash to a paste using mortar and pestle; set aside. Place
  drained baby clams in stock.  If substituting fresh clams, crabmeat or
  shrimp, wash, shell and chop into small pieces.
  
  Stir-frying:  Heat wok to hot, then add first of oil.  When oil just begin
  to smoke, add broccoli and toss quickly to avoid burning.  Stir-fry for
  about 1 minute.  Turn heat down to moderate (or on electric range, remove
  from heat).  Push broccoli up side of wok; add remaining oil to bottom of
  wok; add soy bean mixture.  Press and stir until odor of beans and garlic
  is present.
  
  Return to high heat and immediately recombine with broccoli, stirring
  constantly for about 30 seconds.  Beans and garlic will burn easily, so
  keep mixture moving.  Quickly add clams and stock; stir-fry for another 30
  seconds.  Cover for 30 seconds to finish cooking broccoli. Remove cover;
  thicken with cornstarch paste to light sauce.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tenderloin Chinese Style
 Categories: Chinese, Beef
   Servings:  4
 
           Stephen Ceideburg
      1 lb Beef tenderloin
      3 tb Dry sherry
  1 1/2 tb Soy sauce
  1 1/2 ts Oyster sauce
      1 ts Sugar
      1 ts Cornstarch
    1/2 ts Baking soda
    1/4 ts Salt
      1    Clove garlic, crushed
  1 1/2 tb Vegetable oil
      2 md Yellow onions, cut into thin
           -slices
 
  1. Remove and discard fat from meat. Cut meat across the grain into thin
  slices.
  
  2. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda,
  salt and garlic in medium glass bowl. Mix in meat. Cover and refrigerate at
  least 3 hours.
  
  3. Heat oil in wok over high heat. Stir-fry onions in the oil until golden,
  3 to 5 minutes. Transfer onions to serving plate. Keep warm.
  
  4. Add about 1/3 of the meat to wok, spreading out slices so they do not
  overlap. Cook slices on each side just until lightly browned, 2 to 3
  minutes. Remove meat from pan and arrange over onion slices. Repeat twice
  to cook remaining meat.
  
  From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide,
  Publications International LTD, 1980. ISBN 0-517-322455.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tentsuyu Sauce
 Categories: Japanese, Condiment
   Servings:  4
 
      1 c  Light broth
    1/3 c  Mirin OR
    1/3 c  Sweet sherry OR
    1/3 c  Honey
    1/3 c  Soy sauce
      1 ts MSG, (optional)
           Daikon radish, 1" piece
           Horseradish
           Ginger, grated, to taste
           Lemon juice, optional
 
  Mix all ingredients except the horseradish, ginger and lemon juice. Bring
  to a boil, and remove from heat.  Grate the radish.  Hydrate the
  horseradish if you are using the dried product.
  
  For serving, put warm sauce into individual bowls.  Place a heap of the
  radish topped with horseradish on each plate of fried food.  Each person
  should mix as much of this with his sauce as suits his taste.  Add the
  lemon juice if desired.  This sauce used mainly with Tempura.
  
  Source:  Practical Japanese Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Teriyaki Chicken
 Categories: Japanese, Chicken
   Servings:  6
 
      1 c  Soy Sauce
      1 ts Garlic
    1/4 c  Wine (White)
    2/3 c  Sugar
      1 ts Ginger
           Chicken pieces
 
  Mix and Marinate Chicken. Place marinated Chicken pieces on foil lined
  Cookie sheet and Broil for about 10 minutes on each side. (I also then bake
  for 1/2 hour at about 350 Deg.F.
  
  A Favorite Family Recipe.
  
  Posted by Charles Walstrom 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Teriyaki Steak
 Categories: Japanese, Beef
   Servings:  6
 
      1    Flank steak (about 2 lb)
      1 c  Soy sauce
      1 c  White wine
      1 c  Sugar
      2 tb Grated ginger root
      1    Minced clove garlic
      1    Sliced small onion
 
  Place meat in a large shallow glass baking dish. Combine soy sauce, wine,
  and sugar and pour over meat. Place ginger, garlic and onion on top of
  meat. Let stand 24 hours, covered, in the refrigerator. Turn once. Bring
  meat to room temperature and broil over hot coals 4-5 minutes per side.
  Slice across width of meat, against the grain, into thin strips for
  serving. You may substitute the powdered spices with fresh in the same
  amounts. Just mix them into the sauce before pouring over meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Teriyaki Turf and Surf Kabobs
 Categories: Japanese, Beef, Seafood
   Servings:  6
 
      1 lb Boneless tender beef steak
           -about 1 inch thick cut into
  1 1/2    Inch pieces
    3/4 lb Large shrimp peeled and
           -deveined leaving tails on
    1/2    Bottle teriyaki marinade and
           -sauce
      2 tb Minced green onion
      1 tb Dry sherry
      2 ts Minced fresh ginger root
      4    Green onion cut crosswise
           -into 2 inch lengths
      4    Metal or wooden skewers,
           -each about 12 inches long
 
  Place beef and shrimp in large plastic bag. Combine teriyaki sauce, minced
  green onions, sherry and ginger; pour into bag. Press air out of bag tie
  top securely. Marinate 30 minutes, turning bag over occasionally. Thread
  beef, prawns and green onion lengths alternately on skewers, leaving space
  between pieces. Place skewers on grill 4-5 inches from hot coals. Cook 4
  minutes, turn skewers over and cook 3 minutes longer, or until prawns are
  cooked.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Teriyaki Wing Dings
 Categories: Chinese, Appetizers, Chicken, Wings
   Servings:  6
 
    1/3 c  Lemon juice
    1/4 c  Catsup
    1/4 c  Soy sauce
    1/4 c  Vegetable oil
      2 tb Brown sugar
    1/4 ts Garlic powder
    1/4 ts Pepper
      3 lb Chicken wings
 
  Remove wing tips and cut at joints.
  
  Combine all ingredients; mix well; add chicken.  Cover and refrigerate at
  least 6 hours or overnight, turning occasionally. Preheat oven to 375F.
  Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40
  to 45 minutes, basting occasionally with marinade. Refrigerate leftovers.
  Enjoy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Banana Salsa
 Categories: Thai, Condiment
   Servings:  6
 
      1 lg Firm-ripe banana
      1 ts Oriental sesame oil
    1/2 c  Chopped golden raisins
      2 tb Chopped fresh cilantro
      1 ts Grated lemon peel
      1 ts Japanese chili spice
 
  1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over
  high heat, brown banana well in sesame oil, about 8 minutes.
  2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
  spice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Basil Beef
 Categories: Thai, Beef
   Servings:  6
 
      4 tb Peanut oil
      3    Gloves garlic, peeled and
           -finely chopped
      3    Jalapeno peppers, seeded and
           -sliced (yes, really 3!)
      1 lg Green bell pepper, thinly
           -sliced.
      1 lb Beef steak, thinly sliced
           -across the grain
      2 tb Thai fish sauce (nam pla or
           -nuoc mam, available in
           -oriental markets)
      1 tb Soy sauce
      1 ts Sugar
    1/4 ts Ground white pepper
    1/2 c  Chopped fresh basil *
 
  * (1 Tbl dried basil is a weak substitute, but will work)
  
  Heat wok and add the oil and garlic.  Chow for a very brief moment. Then
  add the peppers, chow for a few minutes.  Next add meat. Chow again for
  just a couple of minutes so that the meat sears to medium rare.
  
  Quickly add the remaining ingredients and toss for a moment.
  
  Serve with thin noodles or rice. 2 generous serving.
  
  Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith.
  
  Courtesy of Dale & Gail Shipp, Columbia Md.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Bbq Chicken Appetizers
 Categories: Thai, Chicken, Appetizers, Wings
   Servings:  1
 
      3 lb Chicken wing drummettes

MMMMM-----------------------------MARINADE----------------------------------
    1/4 c  Coarsely chopped garlic
      1 bn Cilantro
           - chop roots & lower stems,
           - reserve leaves for garnish
      1 ts Ground turmeric
      1 ts Curry powder
  1 1/2 ts Ground dried chilis
           -- (cayenne or equivalent)
      1 tb Sugar
    1/4 ts Salt
      3 tb Thai fish sauce
           -- (filipino or
           -- vietnamese is ok, too)

MMMMM--------------------------BASTING LIQUID-------------------------------
    1/2 c  Coconut milk (canned is ok)

MMMMM--------------------------DIPPING SAUCE-------------------------------
    1/2 ts Dried chili flakes
           -OR- cayenne
      2    Garlic cloves
           -- coarsely chopped
      1 tb Brown sugar
    1/4 ts Salt
    1/2 c  Chinese red rice vinegar
      1    Green onion; thinly sliced
      1 tb Coarsely chopped cilantro
           -- (leaves)
 
  Preparation:  Process all marinade ingredients in a blender until smooth.
  Marinate chicken, refrigerated, overnight. Grill over hot coals until done,
  brushing frequently with coconut milk. Serve garnished with cilantro
  sprigs, accompanied by steamed rice and bowls of dipping sauce.
  
  DIPPING SAUCE:  Pound first 4 ingredients to a paste with mortar and
  pestle, then dissolve in vinegar. Alternatively, put it all in a blender
  and blend until smooth. Float the green onions and cilantro on top.
  
  From: Stephanie da Silva
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Beef with Noodles
 Categories: Thai, Beef
   Servings:  4
 
      1 lb Well-trimmed boneless beef
           -top sirloin, cut 1 inch
           -thick
    1/4 c  Dry sherry
  1 1/2 tb Reduced-sodium soy sauce
      1 ts Each grated fresh ginger,
           -minced garlic and Oriental
           -dark-roasted
           Sesame oil
    1/4    To 1/2 tsp crushed red
           -pepper pods
      2 c  Cooked linguine
    1/4 c  Chopped green onion tops or
           -fresh cilantro
 
  Combine sherry, soy sauce, ginger, garlic, sesame oil and pepper pods.
  Place beef steak in plastic bag; add marinade.  Close bag securely and
  marinate 15 minutes.  Pour off marinade; reserve.  Heat nonstick skillet
  over medium heat 5 minutes. Add steak and cook 12 to 15 minutes for rare
  (140) to medium (160), turning once.  Remove steak; keep warm.  Pour off
  drippings.  Dissolve 2 tsp cornstarch in reserved marinade and 1/4 c water;
  add to skillet.  Bring to a boil, stirring constantly.  Stir in noodles.
  Carve steak into thin slices and serve over noodles.  Sprinkle with green
  onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Calamari Salad with Lemon Grass
 Categories: Thai, Salads, Seafood
   Servings:  6
 
    3/4 lb Cleaned small squid,
           -thin-sliced in rings,
           -tentacles divided
    1/3 c  Thin slivers of red onion,
           -about
    1/2 ts Crushed hot pepper flakes
      3 ts Fish sauce (nuoc mam or nam
           -pla), or to taste
      3 tb Lemon juice
      2    Inch piece tender inner part
           -of lemon grass stalk base,
           -finely slivered
           To make 1 Tbs.
      2 ts Brown sugar
 
  Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg
  lettuce, slivered Cilantro leaves, minced.
  
  1.  Combine squid in skillet with lightly salted boiling water to barely
  cover. Simmer one minute, or until opaque throughout. Drain. Combine in
  dish with onion to taste. 2. In tiny pan stir pepper flakes over low heat
  until aromatic and toasty; be careful not to burn -- about 30 seconds.
  Transfer to small dish; add 2 tsps fish sauce, lemon juice, lemon grass, 1
  1/2 tsps brown sugar, and hot pepper or pepper sauce to taste. Toss with
  squid and onions. Let stand 5 minutes. Adjust seasoning, which should be
  quite fierce. 3. Cover and chill. Serve on lettuce, sprinkled with
  cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Carrot Soup
 Categories: Thai, Soups
   Servings:  6
 
      1 tb Oil
      1    Spanish onion *
      2    Garlic cloves, large; minced
      1    Ginger root cube (1");mince
  1 3/4 lb Carrots **
      4 c  Chicken stock or broth ***
    1/4 c  Cilantro leaves, loose pack
           Salt, to taste
           Red pepper, crushed,to taste
 
  *    medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced
  ***  skimmed of fat
  
  Heat oil in 3-quart saucepan over medium-high heat.  Add onion, garlic,
  ginger, and carrots.  Cook, stirring frequently, until hot and fragrant --
  about 4 minutes.  Add 3 cups stock.  Simmer, covered, until carrots are
  tender -- about 25 minutes.
  
  Drain liquid from solids.  Reserve liquid.  Puree solids with cilantro in
  blender or processor until smooth.  Add as much liquid as container can
  hold.  Puree until even smoother.  Transfer to 3-quart bowl.  Add remaining
  liquid, if any, and remainin 1 cup of stock.  Season to taste with salt and
  crushed red pepper.  Serve chilled or hot.
  
  NOTE:  can be made 2 days ahead and refrigerated, or frozen up to 3 months.
  Adjust seasonings to taste before serving.
  
  Each serving contains about: 115 calories, 614 mg sodium, 1 mg cholesterol,
  4 g fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber.
  
  From the LOS ANGELES TIMES. Posted by Hunter Elliot in Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Chicken
 Categories: Thai, Chicken
   Servings:  1
 
      1 md Chicken, Cut Up
    1/2 ts Sesame Oil
    1/8 c  Warm Water
      1 ts Honey
    1/8 c  Soy Oil
    3/4 c  Chunky Peanut Butter
      1 ts Minced Fresh Ginger
  1 1/2 ts Chili Paste
      3    Scallions, Chopped
 
  Mix all ingredients except chicken to make sauce. Alternate adding soy oil
  and water to finish. Brown chicken 10 minutes each side at 400 degrees.
  Coat with sauce and make at 350 degrees for 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Chicken and Noodle Soup
 Categories: Thai, Chicken, Soups
   Servings:  6
 
      1 lb Chicken breast fillets
      2    Cloves garlic, crushed
      3 ts Ground cumin
    1/2 ts Tumeric
      6 c  Water
      2 ts Chicken stock powder
      1 tb Sugar
    1/2 ts Shrimp paste
      3 ts Sambal oelek
      1    Piece dried galangal
  1 3/4 oz Rice vermicelli
      1 c  Bean sprouts
      3    Lettuce leaves, shredded
      2 tb Chopped fresh coriander
 
  * Soup can be prepared a day ahead.
  
  * Storage: Covered, in Fridge.
  
  * Not suitable for freezing.
  
  * Microwave: Suitable.
  
  Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in
  pan, stir over heat for about 1 minute or until fragrant. Add chicken,
  water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir
  util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add
  vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean
  sprouts, lettuce and coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Chicken & Coconut Soup
 Categories: Thai, Soups, Chicken
   Servings:  2
 
      2 c  Low salt chicken broth
     14 oz Unsweetened coconut milk
    1/2 c  1/4 in slices fresh
           - lemongrass
      1 lg Chicken breast half, with
           - skin and ribs
      1 tb (or more) lime juice
    1/2    Jalapeno chili, minced
           Finely chopped fresh
           - cilantro
 
  Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat,
  add chicken and simmer until almost cooked through, turning occasionally,
  about 12 minutes. Transfer chicken to plate; cool. Remove chickenskin and
  bones. Cut meat into 1/2 inch pieces. Strain soup through sieve into small
  saucepan. Add 1 T lime juice and jalapeno to soup and simmer until reduced
  to 2 cups, about 20 minutes. Add chicken and simmer just to heat through.
  
  Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle
  with fresh cilantro.
  
  From Bon Appetit, June, 1992. MM format by Mike Kean, Prodigy ID# VMXV03A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Chicken with Basil
 Categories: Thai, Chicken
   Servings:  2
 
      1 lb Skinless, boneless chicken
           -breast cut into fingernail
           -size cubes
      1 tb Veg oil
      1 tb Coarsely chopped garlic
      1 tb Minced fresh chili pepper
           -(serrano or jalapeno)
      2 tb Fish sauce (nam pla or nuoc
           -mam, available in oriental
           -markets)
      1 tb Dark soy sauce
      1 tb Water
      1 tb Sugar
  1 1/2 c  Fresh basil
      1 md Red sweet bell pepper - cut
           -into thin strips
      1 md Carrot - cut into thin
           -strips
 
  Cut chicken into fingernail size cubes - set aside Chop garlic - set aside
  Mince chili pepper - set aside Cut bell pepper and carrots into thin
  strips. Mix Fish sauce, soy sauce and water together, set aside. Measure
  out sugar; set aside.
  
  Heat wok or deep skillet over medium high heat.  Add the oil and swirl to
  coat pan.  Drop a piece of garlic into pan, if it sizzles immediately, the
  oil is ready.
  
  Add the rest of the garlic and toss briefly.  Add the minced chili and toss
  until the garlic begins to turn golden, 15 sec.
  
  Add cubed chicken, and stir fry until flesh changes color, about 1 minute.
  Add fish sauce mixture and stir fry to combine well with meat, about 1
  minute.  Add sugar and stir fry for another 30 seconds.  Add basil and
  sliced bell peppers and carrots and toss. Stir fry until the basil begins
  to wilt.
  
  Transfer to serving bowl - serve hot.  Makes 2 portions.
  
  Adapted From  Washington Post,  "Real Thai" by Nancie McDermott == Courtesy
  of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Chili Fish Sauce
 Categories: Thai, Condiment
   Servings:  8
 
      6 tb Thai fish sauce
      5 tb Thinly sliced scallions
      3 tb Fresh lime or lemon juice
      3 tb Finely chopped cilantro
  1 1/2 tb Minced serrano chilies
      2 ts Roasted chili paste
    1/2 ts Minced garlic
 
  Combine all ingredients in a small bowl and mix well.  Will keep in
  refrigerator for 3 days.
  
  Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Crab Rolls
 Categories: Thai, Appetizers
   Servings:  4
 
           Thai dipping sauce:
      1 c  Distilled white vinegar
    1/2 c  Light brown sugar; plus 4
           -teaspoons
  1 1/2 tb Minced garlic
      1 tb Crushed dried red pepper
    1/3 c  Fish sauce; *see cook's
           -notes, below
           Crabmeat filling:
      2 tb Unsalted butter; or olive
           -oil
      2 ts Minced garlic
    1/3 c  Onion; chopped
    1/3 c  Celery; chopped
    1/3 c  Shredded carrot
      3    Fresh shiitake mushroom caps
           -- coarsely  chopped
      1 c  Lump crabmeat; fresh or
           -drained canned, well
           Picked over
      1 tb Fish sauce; *see cook's
           -notes, or salt to taste
           Freshly ground black pepper,
           -to taste
     10    Spring roll wrappers; 8
           -inch square
      1 tb All-purpose flour; mixed
           -with 1 tablespoon cold
           -Water to form a paste
           Vegetable oil, for deep
           -frying
 
  PREPARE THE SAUCE:
      Combine the vinegar and sugar in a small saucepan and bring the mixture
  to a boil over moderate heat.  Boil just until the sugar is dissolved.
  Transfer the liquid to a small bowl.  Add the garlic, pepper, and fish
  sauce.  Set aside. MAKE THE FILLING:
      Melt the butter in a skillet over moderate heat.  Add the garlic and
  onion and cook until the onion is translucent, about 2 minutes. Add the
  celery, carrot and mushrooms, and saute until the vegetables are soft but
  not browned, about 2 minutes.  Add the crabmeat, fish sauce and black
  pepper and toss well.  Transfer the filling to a bowl and cool completely.
  ASSEMBLE THE ROLLS:
      Stack the spring roll wrappers.  Using a sharp knife or scissors, cut
  the stacked wrappers in half along the diagonal.  Work with one triangle at
  a time, keeping the remaining wrappers covered with a damp kitchen towel to
  prevent drying.
      Place a triangle smooth side down on a work surface, with the long edge
  nearest you.  Lightly brush the sheet with the flour paste. Place 2 heaping
  teaspoons of the filling along the lower edge of the wrapper, [then fold in
  points at the side over filling] and then roll up from the bottom to
  enclose the filling.  Place the roll seam side down on a large plate and
  keep covered with a damp towel while you fill and roll the remaining
  triangles.
      Preheat the oven to 250F.  Line a baking sheet with paper towels. COOK
  THE ROLLS:
      Heat 2 inches of oil in a wok or deep heavy skillet to 350F. Gently add
  the rolls in batches and cook, turning occasionally, until golden brown,
  about 2 minutes.  Remove with a slotted spoon to a sieve set over a large
  bowl to drain.  Transfer the rolls to the baking sheet and keep warm in the
  oven while you cook the remaining rolls.
      Serve the rolls with the dipping sauce. VARIATION: Crabmeat Triangles:
  Cut each spring roll wrapper into 3 strips. Place 2 teaspoons of the
  filling on a bottom corner of each strip and fold up and over flag-style to
  form triangles.  Brush the end with flour paste before the last fold to
  seal.  Fry and serve with the sauce as above.
      If you prefer to bake rather than fry these treats, wrap up the filling
  flag-style in strips of phyllo pastry to form triangles, spray or brush
  with butter, and bake in a preheated 375F oven until golden brown, about 15
  to 20 minutes.  Serve the triangles on their own, without sauce. *Cook's
  Notes:  When buying fish sauce, look for the Squid or Tiparos brand. Once
  opened, fish sauce lasts up to a year at room temperature. Fish sauce is
  available in Asian markets and in some well-stocked supermarkets.
      Cooked salmon, lobster meat, or chicken may be substituted for the
  crabmeat.
      For additional flavor and texture, wrap the fried rolls in tender
  lettuce leaves, along with some sprigs of mint and coriander, before
  dipping into the sauce. Yield: 20 rolls for hors d'oeuvres, or enough for 4
  to 6 appetizer servings. Source: Cooking Under Wraps
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Curry Chicken and Vegetables
 Categories: Thai, Chicken
   Servings:  5
 
      2 tb Oil
      1 ts Five-spice powder
    1/2 ts To 1 1/2 ts salt
    1/2 ts Garlic powder
    1/2 ts Ginger
    1/2 ts Pepper
    1/2 ts Cayenne pepper
      1 tb Soy sauce
  1 1/2 lb Chicken breasts, skinned,
           -boned, cut into 1-inch
           -pieces
      1 c  Chicken broth
      3 ts Curry powder
      2 tb Rice wine vinegar or vinegar
     14 oz Coconut milk (not cream of
           -coconut)
     16 oz Frozen broccoli, carrots,
           -water chestnuts and red
           -peppers
      5 c  Hot cooked rice
 
  Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
  five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce.
  Blend well.  Add chicken; cook and stir 5 to 8 minutes or until coated with
  seasonings, lightly browned and no longer pink.
  
  Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil,
  reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add
  veggies to skillet, bring to a boil.  Cook 3 to 5 minutes or until veggies
  are crisp-tender. Serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Curry Spice Paste
 Categories: Thai, Condiment
   Servings:  1
 
      5 sm Dried red chilies with
           Their seeds, broken into
           Small pieces OR
      1 ts Cayenne pepper
      1 ts Heaping whole black
           Peppercorns OR
      1 ts Ground black pepper
      1 tb Heaping whole coriander
           Seeds OR
      1 tb Ground coriander
      1 ts Heaping whole caraway
           Seeds OR
      1 ts Ground caraway
    1/2    Lemon's zest, minced
      2    Inch piece ginger root,
           Peeled and minced
      8 cl Garlic, peeled and minced
      4    Shallots, peeled and
           Minced
      1 ts Anchovy paste
      6    Sprigs coriander, finely
           Chopped
      1 ts Salt
      3 tb Vegetable oil
 
  Grind the whole spices and add any ground ones.  Into a food processor,
  pour the mixture and add the remaining ingredients (except for 1 tablespoon
  of the oil. Grind as fine as possible. Using a spatula, transfer the paste
  to a jar and pour in the last tablespoon of oil. Cap tightly and
  refrigerate until needed. Keeps 2 months in the refrigerator. Makes
  approximately 8 ounces.
  
  NOTES:  Although substitutions for hard-to-find ingredients have been made,
  this curry paste still carries the true flavor of Thailand.  Use it in Thai
  curries unless otherwise specified.  A little added to stir-fry dishes or
  rubbed into chicken as a marinade before barbequing or grilling will add a
  real Thai accent.  A teaspoon added to a meatloaf mixture or meat balls,
  transforms them into something that is rather exotic, and when combined
  with peanut butter and coconut milk, it makes a tangy and aromatic sauce
  for Thai-style satays.
  
  Use whole spices whenever possible.  Anchovy fillets may be substituted for
  the anchovy paste.  Shallots are preferable to onions; if not available,
  use an equal amount of a red onion.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Fettuccine Primavera
 Categories: Thai, Pasta
   Servings:  4
 
     14 oz Thai Coconut Milk *
      2 tb Thai Red Curry Paste **
      1 lb Fettuccine Pasta
      4 c  Broccoli Florets 1"Diameter
      1    Red, Yellow, Orange Peppers
 
  * Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base.
  ~-------------------------------------------------------------------------
  Cut the red, yellow and orange peppers into 1 inch pieces. Combine the
  coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4
  minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring
  6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes.
  Stir in all the vegetables. Return to a boil for 2 minutes or until tender.
  Drain pasta and vegetables. Return to stockpot. Stir in curry sauce. Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Fish Cakes
 Categories: Thai, Seafood
   Servings:  6
 
      2 lb Redfish fillets
      1    Egg lightly beaten
      2 tb Chopped fresh coriander
      2 ts Caster (fine) sugar
  3 1/2 oz Green beans, finely sliced
           Oil for frying
           Red curry paste
      1 sm Red (Spanish) onion chopped
      3    Cloves garlic crushed
      2 tb Chopped fresh lemon grass
      2 ts Chopped fresh coriander root
      2 ts Dried chilli flakes
      1 ts Grated lime rind
    1/2 ts Shrimp paste
      3 ts Paprika
    1/2 ts Turmeric
    1/2 ts Cumin seeds
 
  Remove bones from fish. Blend or process fish, egg, coriander, sugar and
  red curry paste until mixed and smooth.
  
  Combine fix mixture and beans in bowl and mix well.
  
  Roll 2 level tablespoons of fish mixture into a ball, then flatten
  slightly. Repeat with remaining mixture.
  
  Just before serving, deep-fry fish cakes in hot oil until well browned and
  cooked, drain on absorbent paper.
  
  Serve with sweet chilli sauce if desired. Serves 6.
  
  Red Curry Paste Blend or process all ingredients until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
 Categories: Thai, Vegetarian
   Servings:  6
 
           Karen Mintzias
      3 md Cucumbers; sliced as thinly
           -- as possible *
           Salt
    1/2 ts Dried hot pepper flakes
      1 tb Sugar; dissolved in:
    1/4 c  -Hot water
      4 tb White vinegar
      2 tb Minced red onion; -OR-
      1 tb -Minced scallions   (Opt.)
 
  *Note: The book says to peel the cucumbers only if they are waxed and even
  then leave on a few strips of green.  Karen says just remove all the peel
  if it's got wax on it.  :-)
  
  In a bowl, generously salt the sliced cucumbers.  Allow to sit for at least
  30 minutes, stirring occasionally.
  
  Combine the other ingredients.
  
  Squeeze out as much of the cucumber juice as you can, by wringing a handful
  at a time in a double layer of cheesecloth or a dish towel.  Twist until
  you can extract no more juice.
  
  Combine the squeezed cucumbers and the sauce in a serving bowl and
  refrigerate until ready to serve.
  
  Source: Sundays at Moosewood Restaurant
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Fried Noodles #3
 Categories: Thai, Pasta
   Servings:  4
 
      3 tb Vegetable oil
      4    Garlic cloves
           -- finely crushed
      1 tb Fish sauce
      3 tb -TO
      4 tb Lime juice
      1 ts Crushed palm sugar
      2    Eggs; beaten
     12 oz Rice vermicelli
           -- soaked in water for
           -- 20 minutes, drained
      4 oz Peeled shrimp
      4 oz Bean sprouts
      4    Green onions; sliced

MMMMM----------------------------TO GARNISH---------------------------------
      2 tb Dried shrimp, ground
           Roasted peanuts
           -- finely chopped
           Cilantro leaves
           Lime slices
 
  Heat oil in a wok, add garlic and cook, stirring occasionally, until
  golden.  Stir in fish sauce, lime juice and sugar until sugar has
  dissolved.  Quickly stir in eggs and cook for a few seconds.  Stir in
  noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
  sprouts and half of the green onions.
  
  When noodles are tender, transfer contents of wok to a warmed serving dish.
  Garnish with remaining bean sprouts and green onions, dried shrimp,
  peanuts, cilantro leaves and lime slices.
  
  Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
  :       ISBN 1-55788-038-7
  
  From: Sue Stigleman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Garlic Prawns
 Categories: Thai, Seafood
   Servings:  4
 
           Stephen Ceideburg
      8    Cloves Garlic, Crushed
      2 tb Minced Corriander Root
      2 tb Fish Sauce
  1 1/2 tb Brown Sugar
    1/2 ts Sugar
  1 1/4 lb Cleaned Prawns
           Oil For Frying
 
  Spanish garlic prawns are yesterday's fashion, but are still so enjoyable
  that most of us are prepared to eat them and to hell with friends and
  colleagues next day. Perhaps the vast quantity of coriander root in this
  Thai version has magical properties because the after-math doesn't seem to
  be severe.
  
  Prepare a marinade by mixing together 8 crushed cloves of garlic, 2
  tablespoons washed and minced coriander root, 2 table- spoons fish sauce,
  1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled
  and cleaned prawns and leave to marinate for 15-30 minutes.
  
  Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade
  and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the
  juice of a lemon and serve immediately with rice and sliced tomatoes and
  cucumber.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Green Curry Chicken with Basil
 Categories: Thai, Chicken
   Servings:  6
 
           Stephen Ceideburg
      3 cn Unsweetened coconut milk
           (do not shake can)
      3    Pieces galangal (Siamese
           Ginger)
      2 tb Fish sauce (nam pla)
      3 tb Fresh green curry paste
      2    Whole chicken breasts,
           Boned, skinned, cut into
           1-in. cubes
      8    Dried or fresh kaffir lime
           Leaves, or fresh citrus
           Leaves, washed
    3/4 c  Basil leaves (Thai basil or
           Standard green basil)
      4    Green serrano chilies,
           Slivered
      2 c  Fresh green peas, OR
      8 sm Thai eggplants
           Chicken stock or water, if
           Needed
           Hot cooked rice
 
  Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
  Times 1/90 The recipe for green curry paste follows. You can make it as hot
  as you like by altering the amount of peppers used. THAI GREEN CURRY
  CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this
  curry. You may substitute fresh garden peas which satisfies the visual
  appearance.
  
  Allow the coconut milk to stand for one hour or until it separates. Skim
  about 1 cup thick coconut cream off the top.
  
  Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
  stirring over high heat until it becomes thick and oily. Add green curry
  paste and cook until it becomes aromatic, about 2 minutes.
  
  Add chicken; cook over medium heat for about 2 minutes, stirring
  frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of
  the basil, chilies and peas. Bring to a boil, stirring frequently, and
  simmer 5 minutes.
  
  Thin sauce with chicken stock or water. Garnish with remaining basil
  leaves. Serve hot with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Green Curry Paste
 Categories: Thai, Condiment
   Servings:  1
 
     15    Green hot chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped galangal
      1 tb Chopped lemon grass
    1/2 ts Chopped kaffir lime rind
      1 ts Chopped coriander root
      5    Peppercorns
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Salt
      1 ts Shrimp paste
 
  In a wok over low heat, put the coriander seeds, and cumin seeds and dry
  fry for about 5 minutes, then grind into a powder.
  
  Into a blender, put the rest of the ingredients except the shrimp paste adn
  blend to mix well.  Add the coriander-cumin seed mixture and the shrimp
  paste and blend to obtain 1/2 cup of a fine-textured paste.
  
  This can be stored in a glass jar in the refrigerator for about 3-4 months.
  
  Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
  Srisawat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Grilled Beef Salad
 Categories: Thai, Beef
   Servings:  6
 
      2    Garlic cloves, minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM-----------------------------DRESSING----------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves, chopped
      2    Red serrano chiles, sliced
      2    Green serrano chiles, sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)
 
  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add oil and
  mix together. Rub the garlic mixture over the beef; marinate for 30
  minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch
  strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot
  broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and
  add to the beef. Evenly spread the sliced onions on 1/2 of the sheet of
  foil. Fold in half, seal the edges to form a flat parcel. Place directly on
  top of a medium-high stove burner for 1 minute--it should make sizzling
  sounds. Turn over; cook for about 30 seconds longer until charred. Remove,
  unwrap and cool. Add to the beef mixture. Line a platter with the large
  lettuce leaves. Shred remaining leaves and scatter them on top.
  
  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional ground
  dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add
  garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice
  and sugar; stir together until dissolved. Cool. Add beef mixture, mint and
  coriander to wok; toss together gently. Pour mixture over lettuce. Serve at
  room temperature.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Ham and Chicken Salad
 Categories: Thai, Chicken, Pork
   Servings:  4
 
           Stephen Ceideburg

MMMMM----------------------------DRESSINGS---------------------------------
    1/2    Chinese cabbage, shredded
      2    Carrots, grated
      1    Capsicum pepper, cut into
           Thin strips
    2/3 lb Cooked chicken meat,
           Shredded
  3 1/2 oz Ham, finely sliced
      1    Birdseye chilli, finely
           Chopped
      2 cl Garlic crushed
      2 tb Lime (or lemon), juice
      2 tb Dark soya sauce
    1/2 c  Flaked almonds, lightly
           -Toasted
 
      Bring a large pot of water to the boil and have ready a sink full of
  icey-cold water. Plunge the shredded cabbage into the boiling water for one
  minute then scoop it out and into the cold water.
  
      Drain and dry the cabbage and arrange it and the other vegetables in
  sections or concentric rings for maximum decorative value on a large
  serving dish. Fill the centre of the arrangement with chicken and ham.
  Decorate the dish with bright red chilli "flowers" (optional). Pass the
  dressing separately.
  
      From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/22/92.
  
     [The chilli "flowers" can be easily made by slitting long, thin, hot
  chillies lengthwise from near where the stem attaches and then tossing the
  slit chillies into a bowl of ice water and ice cubes. The "petals" will
  curl back and make an attractive garnish. Make about eight slits. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Iced Tea - Cha Thai
 Categories: Thai, Beverages
   Servings:  6
 
           Stephen Ceideburg
      3 tb Thai tea (cha thai)
      6 oz Boiling water
           Sugar or:
           Sweetened Condensed Milk to
           -taste
           Milk or:
           Half-and-Half
 
  1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling
  water; discard water. Pour 6 ounces boiling water per serving into cone and
  let it drip through. Transfer brew to another container, then pour back
  through filter. Repeat until tea is deep red in color, a total of 4 to 6
  times.
  
  2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses
  with ice cubes and add tea to fill glasses halfway. Add milk or
  half-and-half and stir.
  
  Variation: The tea may be brewed in a teapot, but it will still need to be
  filtered through a paper filter or a very fine nylon strainer. Preheat pot
  with boiling water and allow to steep 6 to 8 minutes before straining.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Iced Coffee
 Categories: Thai, Beverages
   Servings:  4
 
    3/4 c  Ground Coffee
  2 2/3 c  Water
           Ice Cubes
           Cardamom
    1/2 c  Evaporated Milk
           Sugar To Taste
 
  Using amounts specified, brew coffee in a drip-style coffee maker or
  percolator.  Fill four 10 to 12 ounce beverage glasses to the rim with ice
  cubes; then fill two thirds full with coffee.  Into each glass, stir about
  2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to
  taste with sugar.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Iced Tea
 Categories: Thai, Beverages
   Servings:  4
 
      8    Chinese-Style Red Or Black
           -Tea Bags Or:
    1/4 c  Regular Black Tea
      4 c  Boiling Water
           Ground Cinnamon
    1/2 c  Evaporated Milk
 
  Place tea in a teapot; pour water over tea.  Let steep for 5 minutes.  Let
  cool slightly.  Fill four 10 to 12 ounce beverage glasses to the rim with
  ice cubes; then fill two thirds full with tea.  Into each glass, stir about
  2 tablespoons of evaporated milk; add a dash of ground cinnamon and sweeten
  to taste with sugar.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Melon Salad
 Categories: Thai, Salads
   Servings:  4
 
           Stephen Ceideburg
      5 lb Melons
      2    Or 3 Serrano chiles
      5 oz Lime juice
      1 oz Thai fish sauce (nam pla)
  1 1/4 oz Palm or coconut sugar (or
           -brown sugar)
      3 oz Ground peanuts
    1/2 oz Dried shrimp
    1/2 tb Crushed lime leaves *
    3/4 ts Garlic puree
           Cilantro leaves, for garnish
 
  * I assume she means "makrut" or Thai lime leaves. S.C.
  
  This recipe, from the City Restaurant and Border Grill in Los Angeles,
  presents melons in a sweet and savory context. In order to have a contrast
  of colors and flavors, use portions of several melons. The recipe calls for
  approximately 2 pounds of prepared melon about half a pound per person. The
  specialty items may be found in Thai grocery stores.
  
  Cut the melons into small dice or thin ribbons. Arrange on a platter.
  
  Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
  shrimp, crushed lime leaves and garlic puree in a blender; blend until
  thoroughly mixed. Pour over the salad and garnish with cilantro leaves.
  
  PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g
  saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
  
  Sibella Krause writing in the San Francisco Chronicle, 8/7/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Mini Spring Rolls
 Categories: Thai, Appetizers, Pork, Seafood
   Servings:  8
 
      2 oz Bean thread noodles
           - (MUNG bean)
    1/4 c  Dried tree ears, -=OR=-
      6    -Dried Chinese black
           -mushrooms
    1/2 ts Whole black peppercorns
      3    Garlic cloves
      1 tb Fresh coriander roots
           - (coarsely chopped)
    3/4 lb Fresh ground pork
    1/4 lb Shrimp, shelled, deveined
           -and chopped
           -=OR=-
    1/4 lb Fresh crab meat, flaked
      1 tb Thai fish sauce
      2 ts Sugar
      4    Shallots, finely chopped
      1    Carrot, peeled, grated
    1/4 lb Bean sprouts, tails removed
      8    12-inch rice-paper rounds
           Peanut oil for deep-frying
           Crisp lettuce leaves
           - (as an accompaniment)
           Fresh mint leaves
           - (as an accompaniment)

MMMMM-----------------------THAI SPRING ROLL DIP----------------------------
    1/4 c  Sugar
    1/4 c  Water
    1/2 c  Red wine vinegar
      2 tb Fish sauce
    1/4 ts Red chile flakes
      2 tb Chopped coriander leaves
           -(fresh)
      2 tb Chopped peanuts
 
  IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm
  water until soft and pliable (about 15 minutes). Drain the noodles and cut
  into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
  Pinch off and discard hard centers; coarsely chop and set aside. Pound
  peppercorns, garlic and coriander roots into a coarse paste, or chopped
  together in a spice mill. Combine pork, shrimp or crab, fish sauce,
  peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots,
  bean sprouts, and the reserved bean thread noodles and tree ears; mix
  together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
  With kitchen shears, cut rice paper into quarters. Lay one sheet of rice
  paper with the curved edge nearest to you, on a flat surface. Brush
  thoroughly with water. Let it sit until it softens into a thin flexible
  film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide
  by 2-inch long cylinder and put it near the curved edge of rice paper. Fold
  bottom of rice paper over filling. Fold left and right sides over each end
  to enclose filling. Continue rolling until completely sealed. Repeat with
  remaining filling. Preheat wok until hot. Add enough oil to a depth of
  3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
  Immediately increase to high heat or 375F and deep-fry until crisp and
  golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
  lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.
  
  THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
  medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat
  and stir in the fish sauce and chile flakes. When cooled, transfer to a
  dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with
  sauce.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Orange Chicken Salad
 Categories: Thai, Chicken
   Servings:  6
 
      2    Carrots
      2    Sweet red peppers
      1 ts Sesame oil
      3    Green onions
      2    Cooked boneless chicken
           -breasts
      2    Heads Boston lettuce
  1 1/2 c  Bean sprouts
    3/4 c  Fresh coriander
      2    Oranges in sections
           Dressing
    2/3 c  Water
    1/2 c  Smooth peanut butter
    1/3 c  Rice vinegar
      1 tb Soy sauce
  1 1/2 ts Sugar
    1/2 ts Crushed chili flakes
      4    Cloves garlic crushed
 
  Cut  carrots and red pepper into very fine strips. Heat  oil in skillet,
  and saut vegetables for several minutes. Slice green onions lengthwise
  into thin strips, as well as chicken breasts. In food processor, add all
  ingredients for dressing and process until smooth. Arrange lettuce leaves
  on  plates (6-8). Top with carrots and red peppers, bean sprouts, chicken,
  coriander and onions. Garnish with orange sections. Finally, drizzle
  dressing on top just before  serving  (or serve on the side.)
  
  Great for chicken leftovers too !
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Pasta and Seafood Salad
 Categories: Thai, Seafood, Salads
   Servings: 12
 
MMMMM----------------------PEANUT GINGER DRESSING---------------------------
    1/4 c  Smooth or chunky peanut
           -butter
    1/4 c  Hot water
    1/3 c  Cider vinegar
      2 tb Soy sauce
      1 tb Grated fresh ginger root
      1 ts Minced garlic

MMMMM------------------------------SALAD-----------------------------------
      7 c  Chilled cooked shrimp and
           -scallops
      3 md Kirby pickling cucumbers,
           -halved lengthwise, seeded
           -and thinly sliced crosswise
      2 md Red bell peppers, cored,
           -seeded and thinly sliced
      1 c  Cilantro leaves, chopped
           -(optional)
    1/2 c  Sliced scallions
 
  Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl
  until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic.
  Add remaining ingredients. Toss to mix.  Makes about 12 cups/6 servings.
  
  For a spicier version, sprinkle with crushed red pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Pineapple Rice
 Categories: Thai, Rice
   Servings:  2
 
      1    Fresh pineapple
      2 c  Cooked rice - cold
    1/4 c  Baby shrimp
      1    Cooked chicken breast half
    1/4 c  Diced cooked ham
      2    Green onions
    1/4 c  Peas
      1 ds Rice wine
 
  Cut chicken into bite size pieces.
  
  Cut stem from pineapple.  Cut pineapple in half.  Hollow top and bottom
  portions of pineapple, set aside.  Dice pineapple meat. Reserve 1/4 cup of
  pineapple meat, save remainder for another dish or dessert.
  
  Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
  
  Add shrimp, chicken and ham, stir-fry another minute or two.  Add peas,
  sliced green onions (use tops) and pineapple.  Stir-fry another minute or
  two or until all is hot and well blended.  Shake in a little rice wine.
  
  While ingredients are being stir-fried, put pineapple, cut side down, over
  range burner to heat through.  Serve rice mixture in pineapple.
  
  From: Wok With Yan TV show Posted by: Sheila Exner, June 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Pomelo and Chicken Salad
 Categories: Thai, Salads, Chicken
   Servings:  6
 
      1    Pomelo or:
      1    Grapefruit (sweet ruby red)
      1    Whole cooked chicken breast
           - hand-shredded
      1 ts Chopped red chili
           - (or to taste)
      1 tb Fish sauce (nam pla)
      1 ts Sugar
      1 sm Lime, juiced
      1    Head of leaf lettuce
           -(for garnish)
      1 tb Chopped fresh coriander
      2 tb Crisp Fried Shallot Flakes
           - (Instructions follow) -
    1/4 c  Chopped roasted peanuts

MMMMM--------------------CRISP FRIED SHALLOT FLAKES-------------------------
      6    Shallots, thinly sliced
      1 c  Vegetable oil
 
  Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter
  than the normal grapefruit.
  
  PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
  flake the flesh. If using grapefruit, drain excess juice. Chill. In large
  bowl, combine pomelo and shredded chicken. Mix together the chopped red
  chili with fish sauce, sugar and lime juice; toss with chicken mixture.
  Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2
  teaspoons of the Crisp Fried Shallot Flakes.
  
  CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
  are all the same thinness to ensure even cooking. Heat a pan with the
  vegetable oil over medium heat. Add shallots and fry slowly until browned
  and crisp, about 5 to 10 minutes. The moisture in the shallots should be
  completely cooked out. Drain on paper towel. Stored in an air-tight
  container, the shallots will keep several weeks.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Pork Satay
 Categories: Thai, Pork
   Servings:  4
 
      1 tb Curry powder
      1 ts Turmeric
      1 tb Palm sugar or brown sugar
      2 tb Fish sauce (nam pla)
      2 tb Lime juice
      1 tb Vegetable oil
      1 lb Boneless pork loin
           - cut into 3" long x 1" wide
           - 1/4-inch-thick strips
     24    8-in bamboo skewers
           - soaked in water for 1 hour
    1/2 c  Thick coconut cream
           -(RECIPE Follows)

MMMMM----------------------COCONUT MILK AND CREAM---------------------------
      1 cn Unsweetened coconut milk
 
  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
  Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
  weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes
  or longer. Preheat grill. Brush strips with thick coconut cream. Place
  (brushed side down) over hot coals for 1 to 2 minutes or until charred and
  cooked. Turn over, brush with coconut cream and grill until cooked. Serve
  with Spicy Peanut Sauce (See RECIPE).
  
  TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
  a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
  the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Ribbons
 Categories: Thai, Beef
   Servings: 30
 
      1 lb Round or flank steak
      3 tb Soy sauce
      3 tb Rice wine or sherry
      3    Cloves garlic, finely
           -chopped
      2 tb Finely chopped ginger
    1/2 ts Dried hot chili pepper
 
  Cut steak across the grain into 1/4 inch slices.  In a shallow casserole,
  mix together remaining ingredients. Add meat, cover and refrigerate for at
  least 4 hours, overnight if possible. Soak bamboo skewers in water for 30
  minutes before threading with meat. This prevents them from burning. Remove
  meat and reserve marinade. Thread each slice lengthwise onto a bamboo
  skewer, in an interlacing fashion. Broil ribbons or grill on a hot barbecue
  for 3-4 minutes per side,basting with reserved marinade. Makes about 30
  ribbons or 15 appetizer servings.
  
  __ __ ____|__|__|__|__|___ <--- Skewer
            |__|  |__|  | Meat
  
  Origin: Beef Ad, Canadian Living, November 1989. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Rice with Mushroom and Egg
 Categories: Thai, Rice, Vegetarian
   Servings:  2
 
    3/8 lb Thai jasmine rice
    1/2 tb Sunflower oil
      1    Beaten eggs
    1/8 oz Porcini or cap mushrooms
      2    Spring onions
    1/2    Garlic clove
      4 oz Flat mushrooms
  1 1/2 tb Dry sherry
  1 1/2 tb Japanese soy sauce
    1/2 tb Sugar
  3 3/4    Cm piece of cucumber
 
  Preparation: beat the eggs. Slice the spring onions. Soak the porcini or
  cap mushrooms in warm water for 30 mins. Crush the garlic cloves. Slice the
  flat mushrooms. Cut the cucumber into matchsticks.
  
  Notes: There is a lot of sauce with this recipe - don't worry! If you can't
  find dried porcini or cap mushrooms then use 1/2 pound of shittake
  mushrooms (to serve 4) for all the mushrooms in the dish.
  
  1, Rinse the rice under running water and drain.
     Place in a heavy-based pan witl 600ml (to serve 4) of water and
     bring to the boil. Simmer for about 10 minutes, or until the surface
     water has been absorbed and there are craters over the top of the
     rice. Turn off the heat, cover the pan tightly and leave to stand.
  
  2. Heat a teaspoon of the oil in a wok or frying pan and add the beaten
     eggs. Cook on one side to make a thin omelette. Slide on to a plate,
     roll up, cut into strips and set aside.
  
  3. Drain the dried mushrooms, reserving the liquid, and chop roughly.
     Heat the remaining oil in the wok, add the spring onions, garlic
     and mushrooms. Stir fry for 3 minutes, then add the sherry, soy
     sauce, sugar and six tablespoons of the mushroom liquor. Bring to
     the boil and simmer for two minutes.
  
  4. Transfer rice to a shallow serving dish, spoon over the mushrooms
     and their sauce and garnish with omelette, cucumber matchsticks
     and spring onion curls.
  
  NB: the eggs can be omitted from this dish, with no problem.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Roast Pork with Sticky Rice - Moo Yang Kao Neow
 Categories: Thai, Pork
   Servings:  7
 
      3 c  Uncooked sticky rice
      6 c  Very warm (almost hot) water
      4 tb Oil
  1 1/2 lb Pork roast
      2 tb Oyster sauce
      5 tb Sugar
      1 tb Thai dark sweet soy sauce
  2 1/2 tb Light soy sauce
      3 tb Whiskey (optional)
    1/4 c  Chopped cilantro leaves
    1/2 c  Chopped green onions
      3 md Cucumbers; sliced
      2 lg Tomatoes; sliced
           Sliced fresh chilies
           - to taste
 
  Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke
  both sides of each piece with a fork or skewer and place in a flat bottom
  container with lid. Blend oyster sauce, sugar, the two soys and whiskey
  well. Pour over the pork and mix. Cover and marinate in the refrigerator at
  least 1 hour. Overnight for best result. Soak sticky rice in water for 30
  mins and drain well. Pour rice in a wet-paper towel lined steamer and steam
  over high heat for 40-45 minutes. Place cooked rice in a container and mix
  with the oil to coat well. Cover and set aside. Charcoal grill the pork
  over medium heat until well done. Drizzle some of the marinating liquid on
  each side halfway through the cooking time. In a small sauce pan, bring the
  rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork
  into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a
  platter. Cover with the pork pieces and pour the marinating liquid over the
  pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced
  cucumbers and tomatoes.
  
  Shared by Gail Shimizu
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Salmon Steaks in Panang Curry Sauce
 Categories: Thai, Seafood
   Servings:  2
 
      2    8 Ounce Salmon Steaks
      2 ts Thai Panang Curry Base *
    1/2 c  Chicken Broth (Skim Fat)
      4 ts White Wine
    1/2 c  Thai Coconut Milk **
 
  * Use A Taste of Thai Panang Curry Base.  ** Use A Taste of Thai Coconut
  Milk.
  ~-------------------------------------------------------------------------
  In a saucepan dissolve the curry base in the chicken stock.  Bring to a
  boil.  Add the white wine and simmer for several minutes.  Stir in coconut
  milk; return to a boil.  Simmer for several minutes.  Sauce will thicken
  slightly.  Serve sauce over broiled salmon steaks.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Salsa
 Categories: Thai, Condiment
   Servings:  2
 
      2 md Size cucumbers, peeled,
           -seeded and coarsely chopped
      1    Teas salt
    1/4 c  Minced basil leaves (fresh)
      3 tb Coarsely chopped roasted
           -peanuts (or leave whole)
      1    Fresh jalapeno pepper, stem
           -removed, seeded and chopped
      2 tb White vinegar
      2 tb Honey
      2 tb Sesame oil
 
  Combine the cucumber and salt and let sit for 30 mins, then drain.
  
  Combine with the reamining ingredients, cill until ready to serve.
  
  This salsa can be stored tightly covered in refrigerator for 3 - 5 days.
  
  Makes about 2 cups
  
  From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster ==
  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Seafood Casserole with Basil
 Categories: Thai, Seafood
   Servings:  4
 
      4 oz Dried bean thread noodles
      1 sm Dungeness crab
           -(preferably live)
    1/2 lb Large shrimp
           -shelled and deveined
    1/2 lb Large cleaned squid
           -cut crosswise into 1" rings
      1 lb Fresh fish fillets
           - cut into 1-inch pieces
    1/2 ts Black peppercorns
      1 tb Chopped fresh coriander root
      4    Garlic cloves
      1 ts Sugar
      1 tb Golden Mountain Sauce
           -=OR=- Dark soy sauce
      1 tb Light soy sauce
           -=OR=-
           -Thai fish sauce (nam pla)
      2 ts Oyster sauce
      1 tb Rice wine or dry sherry
      1 ts Sesame oil
      2 tb Vegetable oil
      3 sl Ginger, (quarter-sized)
           - crushed
      4    Red chiles
           - chopped into 1/2-in pieces
      4    Green onions
           - cut into 2-in lengths
  1 1/2 c  Water, or more if needed
    1/2 c  Thai sweet basil leaves
           Fresh coriander sprigs
      1    Sandy clay pot casserole
           -(2 quart size)
           -=OR=- Dutch oven
 
  Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
  found in Southeast Asian markets.
  
  IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
  pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
  crab according to the following instructions (if using cooked crab, follow
  the instructions after the steaming step). Shell and devein the shrimp; pat
  dry. Clean squid according to the instructions below. Cut the body
  crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In
  a mortar or spice mill, pound or grind the peppercorns, coriander root and
  garlic into a paste. In a bowl, mix together the sugar, Golden Mountain
  Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay
  pot or Dutch oven. Set over medium heat. Add reserved
  coriander-garlic-pepper paste to the oil; saute lightly. Increase to high
  heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss
  and brown for a minute. Add shrimp and green onions to crab mixture;
  stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean
  noodles; toss and mix together. Stir in water, cover pot, reduce to medium
  heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry,
  add more water. Increase to medium-high heat, add fish, squid and cooked
  crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5
  minutes longer. Check for doneness. Bring the clay pot to the table and
  serve hot with rice and vegetables.
  
  TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and
  legs to loosen sand and grit. Rinse well with cold water. Plunge crab into
  boiling water for a minute to kill it immediately. Remove and cool. To
  disjoint and crack the crab, hold shell portion of the crab in one hand.
  With the other hand, gather the legs and claws on one side and gently pull
  and tug until the body and legs loosen and free themselves as a whole
  section from the shell. On both sides of the body are featherly gills. Pull
  off and discard these gills. The tail piece, a triangular flap, is located
  on the underside of the body. With tip of knife lift up the flap, grasp it,
  twist off and discard. Scrub exposed area clean. Now remove the legs and
  claws by gently pulling and bending them backward against their natural
  bend, and twist to free them. You now have the chest-body section where the
  tomalley liver is embedded in the cavity. Spoon it out and reserve it for
  those who appreciate it. The chest body should be chopped in half down the
  middle with a heavy cleaver. Chop each section crosswise into 3 equal
  pieces. With a light hammer or metal nut cracker, crack the mid section and
  joint of each leg and claw; set aside the pieces. (When eating, use the tip
  of the leg as a pick to dig out the meat.)
  
  TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and
  with the other pull the head and tentacles away until separated from the
  body. With your finger dip into the body to remove the quill, the
  transparent cartilage and discard. Peel off the dotted skin from the body
  and discard. Rinse body with cold water. Cut between the eye and the
  tentacles; discard the head. Squeeze the thick center part of the tentacles
  to dislodge the hard beak. Rinse with cold water; set aside.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Shrimp or Chicken Soup
 Categories: Thai, Soups
   Servings:  6
 
      2 x  Chicken Breasts, Halved
      6 c  Water
      1 sm Onion, Peeled & Chopped
      1 sm Bay Leaf
      2 x  Sprigs Parsley
    1/2 ts Thyme
      1 ts Salt
    1/8 ts Pepper
           Garlic Clove, Crushed
      2 ts Ground Coriander
  1 1/2 ts Chili Powder
      1 tb Soy Sauce
    1/2 lb Raw Small, Shelled Shrimp *
      2 c  Sliced Mushrooms
      6 x  Scallions, With Tops, Sliced
      3 c  Hot Cooked Rice
    1/3 c  Chopped Fresh Coriander **
 
  *  Deveined ** Or use Parsley
  ~------------------------------------------------------------------------
  Remove skin from chicken breasts. Carefully cut meat from bones and pull
  out the pieces of cartilage. Cut meat into strips and set aside. Put bones
  in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
  pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
  Strain broth into a saucepan. Combine garlic, coriander, chili powder, and
  soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
  mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
  pink, and the chicken is tender. Stir in scallions and fresh coriander or
  parsley. Remove and discard bay leaf. Serve in bowls over or with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Shrimp with Asparagus
 Categories: Thai, Seafood
   Servings:  4
 
    3/4 lb Large shrimp
      1 ts Salt
      1 lb Fresh asparagus
    1/2 c  Whole straw mushrooms
           -Fresh or Canned
      4    Green onions
      2 tb Vegetable or peanut oil
      3    Garlic cloves, chopped
      1 ts Sugar
    1/2 ts Ground black pepper
      1 tb Thai fish sauce (nam pla)
      1 tb Oyster sauce
    1/4 c  Chicken stock
 
  SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
  for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
  aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot
  of water to a boil. Drop the asparagus into the water and blanch for a few
  seconds or until it turns bright green. Remove and shower with cold water
  to stop the cooking. If using canned mushrooms, drain and rinse them with
  cold water; set aside. Cut the green onions, including part of the green
  tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot
  add the oil and garlic; toss until lightly brown. Turn the heat to high and
  add the green onions and shrimp to the wok; stir-fry together until the
  shrimp turn bright orange and feel firm to the touch, about 30 seconds to a
  minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster
  sauce and chicken stock; stir-fry together until the mixture is heated
  through and sauce has a light cream consistency. This should take no more
  than a few seconds.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Spicy Noodles
 Categories: Thai, Pasta
   Servings:  4
 
      8 oz Thai Rice Noodles (Banh Pho)
      4 tb Fish Sauce (Or Soya Sauce)
      4 tb Lime Juice (Lemon Juice)
      4 tb Tomoto Puree
      4 tb Sugar
      1 tb Hot Red Pepper Flakes
    1/2 c  Ground Peanuts
    1/2 c  Vegetable Oil
      4    Cloves Of Garlic Minced
      1 lb Chicken Cut In Small Pieces
      1 lg Tofu Cut In Chunks
      8    Very Large Tiger Shrimp
      4    Eggs Lightly Beaten
      4 c  Bean Sprouts
      4    Scallions, Cut In 1/2-inch
           -pieces
 
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and drain
  just before use (or partially cook any other type of thin noodles and allow
  to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red
  pepper flakes; set aside. Grind peanuts in food processor (at least
  half-cup, plus some extra for garnish).  Prepare and assemble all other
  ingredients. In large wok over high heat, brown the garlic in oil. Add
  chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
  continue to stir fry. Add drained rice noodles and dish sauce mixture,
  continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
  scallions, and continue to stir fry for another 2 minutes. Sprinkle with
  more ground peanuts. Serve immediately with lemon wedges, cucumber slices
  and coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Spicy Barbecued Chicken
 Categories: Thai, Chicken
   Servings:  8
 
  1 1/2 c  Coconut milk
    1/2 c  Minced garlic
    1/4 c  Minced ginger
    1/4 c  Olive oil
      2 tb Thai fish sauce
      2 tb Curry powder
      1 tb Black pepper
      1 tb White pepper
      1 tb Honey
      1 ts Turmeric
      2    3 lb chickens,  quartered
      8    Slices fresh pineapple
           Sweet chili sauce
           - (Recipe separate)
 
  Combine all ingredients except chicken, pineapple & chili sauce in a large
  bowl.  Gently prick chicken skin all over with a fork.  Add chicken to bowl
  and rub with marinade mixture.  Cover bowl with plastic wrap and
  refrigerate overnight.  Preheat oven to 350 degrees.  Remove chicken from
  marinade and bake until cooked, about 45 minutes, basting with marinade
  every 15 minutes. (Alternatively, bake chicken in oven for 25 minutes, then
  cook on a charcoal grill for about 10 minutes on each side.) Garnish
  chicken with pineapple slices and serve with sweet chili sauce.
  
  Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Spicy Pork Chops
 Categories: Thai, Pork
   Servings:  8
 
    1/4 c  Olive oil
    1/4 c  Honey
    1/4 c  Minced garlic
      3 tb Thai sweet black bean sauce
      2 tb Thai fish sauce
      2 tb Finely chopped cilantro
      1 tb Garlic powder
      2 ts Minced serrano chilies
      2 ts Black pepper
      2 ts Ground coriander
      2 ts White pepper
      8    3/4 in thick pork chops
           Thai chili fish sauce
           - (Recipe separate)
 
  In a large bowl, combine all ingredients except pork chops and Thai chili
  fish sauce, and whisk to blend well.  Add pork chops and rub gently to
  coat.  Cover bowl with plastic wrap and refrigerate for at least 6 hrs,
  preferably overnight.  On a charcoal grill, cook pork chops for about 7
  minutes on each side.  (Or bake in a preheated 375 degree oven for 12 to 14
  minutes.)  Serve with Thai chili fish sauce.
  
  Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Stuffed Fish
 Categories: Thai, Seafood
   Servings:  4
 
      4 lg Fish Fillets 1-2" Thick
      2 c  Soy Sauce
      1 c  Rice Vinegar
      1 ts Sesame Oil

MMMMM-----------------------------STUFFING----------------------------------
      1 ts Black Peppercorns
      2 tb Peanut Oil
      1 lb Raw Small Shrimp, Shelled,
           -Deveined & Chopped
      2 tb Fish Sauce (Nam Pla)
      6 tb Corn Oil
      8    Well Beaten Eggs
     36    Chopped Cilantro Leaves
      6    Serrano Or Jalapeno Peppers
           -Seeded & Slivered
      4    Limes, Cut Into Wedges
           Sprigs Mint Or Cilantro
 
  Make a deep slice in one edge side of each filet, thus, forming a deep
  pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil. Pour
  this over the filets. Cover & let stand in therefrigerator for 4-6 hours.
  *NOTE(you may add the juice of 1 lime to the marinade if you wish) Take a
  pinch of the chopped coriander leaves and the peppercorns & pound them into
  a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1
  minute. Add the shrimp  and stir fry for 45 seconds. Stir in the fish sauce
  the remove the mixture to cool. Wipe out your wok, pour in the corn oil and
  bring to medium heat. Drop the egg a spoonful at a time into the heated oil
  along with the pepper slivers. Cook until the egg is done. Drain and mix
  this with the shrimp mixtuire and sprinkle with the chopped coriander
  leaves.  Spoon this into the pocket of each filet. Pin the pockets shut on
  each filet with a bamboo skewer. Grill the filets or broil them until you
  know that they are done. Serve garnished with the coriander sprigs and the
  lime wedges. *NOTE: You may also garnish with a spoonful of chopped peanuts
  as well. Origin: Suri Thanipatsombat, owner - Thai Empire Restraunt circa
  1982
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Style Basil Chicken
 Categories: Thai, Chicken
   Servings:  6
 
    1/2 lb Chicken cutlets skinless
           -boneless breast
      1    Thinly sliced onion
      2    Ribs celery slant sliced
    1/2 c  Cold water
    3/4 c  Tomato juice
      1    Diced red bell pepper
      1 sm Minced hot chili pepper
      1    Minced clove garlic
      2 tb Chopped fresh basil
      1 tb Light soy sauce
      1 ts Cumin seeds
    1/4 ts Cinnamon
    1/4 ts Ground ginger
 
  Cut chicken into bite-size chunks. Spray large nonstick skillet with
  cooking spray. Brown chicken with no fat added, turning to brown evenly.
  Remove chicken and set aside. Combine onion, celery and water in skillet;
  cook and stir for two minutes. Add tomato juice, bell pepper, chili pepper,
  garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes.
  Uncover and simmer until sauce is thick about five minutes. Return chicken
  to skillet; cook and stir until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Style Gemfish, with Beans & Mushrooms
 Categories: Thai, Seafood
   Servings:  6
 
           Stephen Ceideburg
  1 1/2 lb Gemfish
      4 oz Green beans
      4 oz Button mushrooms
      2 tb Fish sauce
      1 tb Sugar
      1 tb Flour
      1 c  Peanuts
      3    Bird's eye chilis
           Capsicum (bell pepper)
           Spring onions
      1 tb Lemon grass
      4    Cloves garlic
      2 ts Pepper
      1 pn Salt
 
  Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4
  oz of green beans, and slice 4 oz of button mushrooms.
  
  In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of
  flour with a little water. For garnishing have ready a cup of crushed
  peanuts, three birdseye chillies chopped (these are the small fiercely hot
  chillies), a handful of both fine strips of capsicum and spring onions.
  Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2
  t of pepper and a pinch of salt.
  
  In a wok or frypan heat some sesame oil and brown the processed paste over
  medium heat for a few minutes. Turn up the heat, add beans mushrooms and
  fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture
  and stir for a minute or two until the liquid thickens. Serve, sprinkled
  with above garnish and plain rice.
  
  From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Style Soup
 Categories: Thai, Soups, Microwave
   Servings:  6
 
  1 1/2    Litres water
      4    Chicken thigh fillets,
           -sliced
      1 ts Chicken stock powder
     60 g  Button mushrooms, sliced
     85 g  Pack of Chicken flavour
      2    Minute noodles
      2    Spring onions, sliced
      1 tb Fish sauce
      1 tb Chopped fresh coriander
           Red chili, hot, sliced
           -(garnish)
 
  Combine water, stock powder, flavour sachet from noodles and fish sauce in
  a micro-safe bowl.
  
  Cook uncovered on high for 12 minutes, stirring occasionally. Add chicken,
  cook on high for 5 minutes, stirring occasionally. Stir in mushrooms and
  noodles.
  
  Cook uncovered on high for 3 minutes, or until noodles are tender, stirring
  halfway through cooking time. Stir in sliced onions and coriander. Serve
  garnished with red chilli.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Style Topping for Pan Fried Fish
 Categories: Thai, Seafood
   Servings:  4
 
      4    Fried fish fillets,
      5    Oriental mushrooms, julienne
           -strips
      2 tb Fish sauce (nuoc mam)
      2 ts Sugar
    1/2 c  Water
      1 ts Freshly ground white pepper
      2 ts Vegetable oil
      2 ts Minced garlic
      2 ts Minced fresh ginger
    1/4 lb Ground pork
           Fresh coriander sprigs for
           -garnish
 
  1> Soak the mushrooms in warm water for about 30 minutes, until they are
  soft. Discard the stems and cut them into julienne strips.
  
  2> Mix the mushrooms with the fish sauce, sugar, water and pepper.
  
  3> Heat the oil in a medium skillet and add the garlic and ginger. Cook,
  stirring until lightly browned. Add the pork and cook, mashing and turning,
  until no pink remains. Add the mushroom mixture and heat through. Pour
  sauce over the fried fish and garnish with coriander sprigs. --> serves 4
  
  Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
  Published by Knopf.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Sweet Chili Sauce
 Categories: Thai, Condiment
   Servings:  8
 
    1/2 c  Rice vinegar
    1/4 c  Sugar
      2 tb Plum sauce
      1 tb Thai fish sauce
      1 tb Fresh lime or lemon juice
      2 ts Tomato paste
      1 ts Minced garlic
    1/2 ts Minced serrano chili
    1/2 ts Ground red chili paste
    1/2 ts Sweet paprika
    1/2 ts Salt
    1/2 ts All-purpose flour*
      1 tb Water; *mixed into flour
 
  Combine all ingredients and 1/2 c water in a small saucepan, and bring to a
  boil.  Reduce heat and simmer for 4 minutes.  Let cool.  Will keep in
  refrigerator for 3 days.
  
  Shared by Michael Kean, Prodigy ID# VMXV03A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thai Turkey Platter
 Categories: Thai, Poultry
   Servings:  6
 
      2 tb Orange juice
      1 tb Lite soy sauce
      1 tb Peanut oil
      1 tb Sesame oil
      1 tb Rice wine vinegar
      1 tb Honey
    1/4 ts Crushed red pepper flakes
    1/2 c  Bulgar - cracked wheat
      2    Sliced scallions
      1    Pared and cut into julienne
           -strips carrot
    1/4 c  Dry roasted unsalted peanuts
      1 lb Fully cooked sliced turkey
           -breast
      1    Peach pitted and sliced thin
           -divided
 
  Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very hot tap
  water over bulgar. Cover dish with foil. Let stand 2 hours until water is
  absorbed and bulgar is tender. For dressing, in small bowl, whisk together
  orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper
  flakes; cover and chill. For salad, arrange turkey on serving platter with
  the peach slices. Toss remaining peach, scallions, carrot, peanuts and
  dressing with bulgar. Place on platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thambapu Kadala
 Categories: Ceylon, Vegetables
   Servings:  6
 
      9 oz Chickpeas
      3 tb Oil
    1/2 oz Onion
      1    Dry chilli
      1 ts Mustard
  1 3/4 oz Coconut pieces
           Sprig curry leaves
           Salt to taste
 
  Wash the chickpeas and soak overnight in 500-750 ml water. Bring the same
  water to the boil and cook the chickpeas until soft,  adding more water if
  necessary.  Remove the chickpeas and drain.  Chop the onion and chili.
  
  Heat the oil and fry the onion for a few minutes until transparent,  then
  add the chili, mustard  seed, coconut pieces and the curry leaves. Toss for
  a few minutes, add the boiled chickpeas and continue to stir for about 5
  minutes. Add salt to taste
  
  From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The East: Velvety-Warm Mustard-Pepper Sauce
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
      1 c  Chopped mustard greens or
           -Swiss chard
    1/2 c  Coarsely chopped green
           -pepper
      1 lg Red-ripe tomato, cored,
           -quartered
    1/4 c  Loosely packed chopped
           -cilantro
      2    Fresh hot green chiles,
           -stemmed and seeded
      2    Garlic cloves, peeled
      1 tb Mild olive oil
    1/2 ts Ground cumin
    1/2 ts Ground coriander
      1 tb Dijon-style mustard
      1 ts Sugar
    1/2 ts Salt, or to taste
    1/3 c  Heavy cream
 
  A full recipe of this sauce is enough for about 1 1/2 pounds of cooked
  fish, seafood or firm cubed tofu.
  
  Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or
  food processor and process until smoothly pureed. Set aside.
  
  Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture
  and cook, stirring constantly, for 5 minutes. Add the remaining
  ingredients. Bring to a boil, reduce heat to low, cover, and cook until
  sauce is thick, 12 to 15 minutes.
  
  Makes about 2 cups.
  
  PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g
  saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The North: Almond-Pistachio Saffron Curry Sauce
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
    1/2 c  Raw unblanched almonds
    1/2 c  Shelled, unsalted raw
           -pistachio nuts
      2 tb Butter or mild vegetable oil
      1 lg Onion, peeled and grated
    1/2 ts Ground coriander
    1/4 ts Mace
    1/2 ts Freshly ground white pepper
      2    Green cardamom pods, husked,
           -ground
    1/2 ts Cayenne pepper
      1 pn Nutmeg
    1/2 ts Saffron threads *
      2 c  Heavy cream
    3/4 ts Salt, or to taste
 
  * soaked in 2 tablespoons hot water
  
  Serve this smooth sauce on grilled meat or chicken breasts. One recipe will
  be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an
  old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15
  minutes.
  
  Combine almonds and pistachios in a 10-inch frying pan and dry-roast over
  medium heat for 8 to 10 minutes. Place in a blender or a food processor and
  reduce to a powder. Set aside.
  
  Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion
  and cook until lightly browned. Stir in spices and cook until fragrant,
  about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a
  boil, stirring constantly. Reduce heat and simmer, stirring occasionally,
  until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.
  
  Makes 2 1/2 cups.
  
  PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g
  saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber,
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The South: Split Pea and Coconut Curry Sauce
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
      1 ts Raw white rice
      1 tb Yellow split peas
    1/4 c  Water
      2    Or 3 fresh hot green chiles,
           -stemmed and seeded
      1    One-inch piece fresh ginger,
           -peeled
      1 tb Mild vegetable oil
    1/4 ts Mustard seeds
    1/2 ts Cumin seeds
    1/8 ts Turmeric
     10    Fresh curry leaves, or:
      1 tb Crushed dried curry leaves,
           -or:
      1 tb Minced cilantro
      2 c  Coconut milk
    1/2 ts Salt
      1 tb Lemon juice
 
  Combine rice and split peas in a bowl and rinse in several changes of
  water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add
  chiles and ginger and blend until finely pureed, Set aside.
  
  Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard,
  cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger
  puree. Stir-fry for about 4 minutes. Add coconut milk and salt. Stir with
  the back of a spoon until there are no lumps. Bring to a boil, reduce heat
  and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon
  juice.
  
  Makes 2 cups
  
  PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat (3 g
  saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Vertically Roasted Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
MMMMM---------------------------BASIC RECIPE--------------------------------
  3 1/2 lb Frying chicken
    1/2 c  Water
      1 tb Dry white wine
    1/2 ts Paprika

MMMMM------------------------ORIENTAL FLAVORING-----------------------------
      1 lg Garlic clove, minced
      3 tb Soy sauce
      2 tb Cider vinegar
      1 tb Brown sugar, tightly packed

MMMMM----------------------SWEET SPICE FLAVORING---------------------------
      1 lg Garlic clove, minced
      3 tb Fresh lemon juice
      1 tb Soy sauce
      1 ts Honey
    1/8 ts Ground ginger
    1/8 ts Ground cardamom
    1/8 ts Ground allspice
      1 pn Ground cumin
 
  Optionally omit wine and paprika from Basic Recipe.
  
  Place rack in lowest position of oven; preheat oven to 450F.  Mix wine and
  paprika in a small bowl and set aside.  Rinse chicken under cold water and
  pat dry thoroughly with paper towels.  Gently press chicken onto vertical
  roaster.  Set roaster in 8- or 9-inch baking pan.  Add water. Roast for 15
  minutes.  Reduce heat to 375F; roast for an additional 15 minutes per
  pound.  During last 20 minutes of cooking, brush with wine-paprika mixture
  to aid browning.  Carve from the rack and serve immediately.
  
  FLAVORING:  Mix all of the ingredients of either one together and blend
  well.  Loosen the skin from chicken breast, thighs, and drumsticks (do not
  puncture skin).  Rub or spoon sauce under skin and spread evenly. Roast as
  directed, basting with the pan juices.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The West: Anglo-Indian Curry Sauce
 Categories: Indian, Condiment
   Servings:  2
 
           Stephen Ceideburg
      2 tb Mild vegetable oil
      1 c  Coarsely chopped onion
      1    One-inch piece fresh ginger,
           -peeled
  1 1/2 lb Red-ripe tomatoes, cored,
           -quartered
    1/4 c  Chopped cilantro
    1/2 ts Cayenne pepper
      1 ts Salt
  1 1/4 ts Garam masala or curry powder
 
  Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and
  stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove
  from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne
  and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in
  garam masala or curry powder, cover, and cook over medium heat until
  tomatoes loose their raw aroma, 15 to 18 minutes.
  
  Makes about 2 cups.
  
  PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g
  saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thousand Year Old Eggs
 Categories: Chinese, Eggs
   Servings:  6
 
      2 c  Very strong black tea
    1/3 c  Salt
      2 c  Each ashes of pine wood,
           -ashes of charcoal and ashes
           -from
           Fireplace
      1 c  Lime *
     12    Fresh duck eggs
 
  These are often called thousand-year eggs, even though the preserving
  process lasts only 100 days. They may be purchased individually in Oriental
  markets.
  
  Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly
  coat each egg completely with this clay-like mix- ture. Line a large crock
  with garden soil and carefully lay coated eggs on top. Cover with more soil
  and place crock in a cool dark place. Allow to cure for 100 days. To remove
  coating, scrape eggs and rinse under running water to clean thoroughly.
  Crack lightly and remove shells. The white of the egg will appear a
  grayish, translucent color and have a gelatinous texture. The yolk, when
  sliced, will be a grayish-green color.
  
  To serve, cut into wedges and serve with:
  
  Sweet pickled scallions or any sweet pickled vegetable
  
  Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1
  tablespoon minced ginger root.
  
  * Available in garden stores and nurseries.
  
  The description of the whites turning grayish isn't quite accurate from the
  ones I've seen. They're more a dark blackish amber color-- quite attractive
  actually.
  
  From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle,
  101 Productions, San Francisco, 1975.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Three Beans in Lettuce Parcels
 Categories: Chinese, Vegetarian
   Servings:  2
 
  2 1/2 tb Garlic and herb dressing
    100 g  Chickpeas
    100 g  Black eye beans
    100 g  Flageolet beans
      1 md Red chili
    1/2 tb Chives
      4    Chinese lettuce leaves
           Salt and pepper to taste
 
  Heat the dressing in a wok over a medium heat. Add the beans and chili and
  stir fry for 2-3 minutes until the majority of the liquid has evaporated.
  Season to taste, and add chives.
  
  Divide the mixture between the lettuce leaves and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Three Flavors Soup
 Categories: Chinese, Soups
   Servings:  4
 
      5 c  Light, clear chicken stock
     10    Fresh medium shrimp (OR
    1/4 lb Cooked baby shrimp)
      8    Water chestnuts
      2    Green onions
      1 ts Salt
 
  Simple soups play an important role in Chinese cuisine because they refresh
  the palate without neutralizing food flavors.
  
  Preparation: Wash, shell & devein shrimp.  Slice water chestnuts into thin
  circles.  Mince entire green onions.  Bring stock to boil with onions &
  water chestnuts. Add shrimp & salt. Taste & correct salt if necessary.
  Return soup to boil.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tibetan Roast
 Categories: Tibet, Vegetarian
   Servings:  4
 
      1 ts Oil
      4 oz Kasha
      4 oz Onion, finely chopped
      8 oz Mushrooms, chopped
    1/4 pt Red wine
    1/4 pt Stock
      4 oz Walnuts
      8 oz Spinach
      1 ts Rosemary
      1 ts Sage
           Salt & pepper
 
  Heat oil & fry kasha for 2 to 3 minutes.  Add onions & cook a little
  longer.  Add mushrooms & cook for 5 minutes, covered.  Pour in the wine &
  the stock & bring to a boil.  Reduce heat & simmer for 20 minutes.  Add
  more stock if necessary.
  
  Meanwhile, finely grind the walnuts.  Wash spinach well & cook in a heavy
  bottomed pan with no water for 6 minutes.  Drain excess liquid & chop
  thoroughly.
  
  When kasha is cooked, remove pan from heat & let mixture cool slightly.
  Stir in walnuts & herbs along with salt & pepper.  Add more stock if the
  mixture is too dry.
  
  Grease a 1lb loaf tin & press in kasha.  Bake at 375F for 50 to 60 minutes,
  till it is firm to the touch.  Let stand for 10 minutes before turning out
  of the tin.  Serve hot or cold.
  
  Sarah Brown, "Vegetarian Kitchen"
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tikka Chicken
 Categories: Indian, Chicken
   Servings:  6
 
  1 1/2 lb Chicken breasts (boneless
           -and skinless)
      1 md Onion
      3    Cloves garlic
      1    Inch piece fresh ginger
    1/4 c  Plain yogurt
      2 ts White vinegar
      2 ts Chili powder
      2 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Turmeric
           Salt (optional)
           Lemon juice
           Garam masala
           Lettuce leaves
           Onion rings
           Lemon wedges
 
  Cut the chicken into 2-inch squares and press flat.  Grind the onion,
  garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and
  spices, and rub into the chicken well. Leave for 3 hours to marinate.
  Sprinkle the chicken with salt if you wish and thread onto skewers. Place
  under a hot broiler or over a barbecue and cook until tender and crisp.
  Sprinkle the chicken with lemon juice and garam masala and serve on a bed
  of lettuce leaves surrounded with onion rings and lemon wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tinned Toheroa Soup (Nz)
 Categories: New zealand, Toheroa, Soups
   Servings:  4
 
      1    Tin Toheroas
      1 pt Milk
      1 pt Cream
 
  Toheroas are considered New Zealand's greatest delicacy. Their flavor is
  quite unique. This shellfish is like a very large cockle. It burrows into
  the sand and is only to be found on certain beaches and the season in which
  it can be gathered is strictly limited as is the catch which can be taken
  on any one day. When the toheroa gathering season is on, New Zealanders in
  their thousands flock to these beaches to dig by hand or wooden implement
  (metal ones are not permitted) for these succulent molluscs. Since a visit
  to New Zealand is necessary adjunct to getting fresh toheroas here is a
  recipe which uses the tinned variety for those who cannot visit "the land
  of the long white cloud".
  
  Some fish heads
  
  1. Boil the fish heads in water for 15-20 minutes with salt and pepper
  added to taste.
  
  2. Strain and add minced toheroas from can to the stock and a little grated
  onion.
  
  3. Simmer gently for 15 minutes and add milk.
  
  4. Thicken with a little flour and water paste.
  
  5. Whip the cream and add just before serving. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 4/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toasted Dried Sea Laver - Keem Kui *
 Categories: Korean, Seafood, Condiment
   Servings:  8
 
      6    Sheets Dried Compressed
           - Sea Laver
      1 tb Sesame Oil
    1/2 ts Salt
 
  Tissue-thin sheets of dried and compressed sea laver (keem) are toasted
  lightly until they turn bright green, then cut into small pieces to serve
  as a side dish with main courses, rice or vegetables.
  
  Throughout the waters surrounding Korea, Japan and Northern China, this
  type of laver is harvested and processed to be put to many uses in cooking;
  as a garnish, a vegetable, an edible food wrapper or as part of a mixed
  condiment.
  
  Brush the sea laver sheets on one side with the sesame oil, then sprinkle
  lightly with salt.
  
  Suspend over a gas flame or place under a hot broiler for about 8 seconds,
  until the laver turns bright green; do not let it burn or catch fire.
  
  Cool slightly, then cut into small squares and arrange on a serving plate.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toffee Apples and Bananas
 Categories: Chinese, Desserts
   Servings:  4
 
      2 lg Firm apples
      2    Firm bananas
    1/4 c  All-purpose flour
    1/4 c  Cornstarch
      1 lg Egg
      1 ts Sesame oil
  1 1/3 c  Oil, preferably peanut
      2 ts Sesame oil
    3/4 c  Granulated sugar
      2 tb White sesame seeds, toasted
 
  PEEL AND CORE THE APPLES and cut each into 8 large wedges. Peel the bananas
  and cut them into 1 1/2-inch chunks. Combine the flour, cornstarch, egg and
  1 teaspoon of sesame oil in a small bowl. Mix them well to form a smooth,
  very thick batter. Combine the peanut oil and 2 teaspoons of sesame oil in
  a deep fat fryer or wok and heat the mixture until it is moderately hot.
  Put the fruit into the batter mixture. Then lift out several pieces of
  fruit at a time, using a slotted spoon, and drain off any excess batter.
  Deep-fry for about 2 minutes, until they are golden. Remove with a slotted
  spoon and drain on paper towels. Repeat the process until you have
  deep-fried all the fruit. Just before serving, prepare a bowl of ice water
  filled with ice cubes. Reheat the oil over moderate heat and deep-fry the
  fruit a second time for about 2 minutes. Drain again on paper towels. Put
  the sugar, sesame seeds and 2 tablespoons of oil from the deep-frying oil
  into a pot. Heat the mixture until the sugar melts and begins to
  caramelize. (Watch the heat to prevent it from burning.) When the caramel
  is light brown, add the fruit sections. Stir them gently in the caramel
  syrup to coat them. Then take them out and put them into the ice water to
  harden. Do a few at a time to prevent them from sticking together. Remove
  them from the water and place on a serving platter. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu Indonesian-Style
 Categories: Indonesian, Vegetarian
   Servings:  4
 
    1/4 c  Peanut butter
    1/4 c  Soy sauce
    1/4 c  Water
    1/2 ts Oriental sesame oil
    1/2 ts Ground ginger
      1 ts Rice vinegar
      1 tb Firmly packed brown sugar
      2    Garlic cloves, minced
           - pressed
      1 tb Sesame seed
      3    Green onions *
      1 lb Regular tofu, drained
           Hot cooked rice
           Major Grey chutney
 
  The cynical may sneer at tofu as a meat substitute, but to vegetarians it
  is a chief source of protein. Scoffing meat eaters, who are often put off
  by tofu's amorphous texture and lack of prnounced flavor, aroma, or color,
  will appreciate it more if they think of it as a blank sheet of paper on
  which a beautiful poem may be written. The Chinese and Japanese have scores
  of ways to deal with tofu. But Amelia Leslie reaches further afield, and
  prepares tofu in an Indonesian fashion, with a sauce based on peanut
  butter. If you like spicy-hot food, you could make the dish even more
  Indonesian with hot chilies or a hot sauce.
  ~-------------------------------------------------------------------------
  * ends trimmed, thinly sliced.
  ~-------------------------------------------------------------------------
  1. In a small bowl, stir together peanut butter, soy sauce, water, sesame
  oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed,
  and onions. 2. Spoon about 1/4 of the peanut butter mixture into an 8"
  square pan. Cut tofu into 4 equal slices. Lay slices side by side in pan
  (trim slices to fit, if needed, tucking scraps into corners). Spoon
  remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. 3.
  Bake, uncovered, in a 375'F. oven until tofu is hot in center, about 25
  minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and
  rice. Offer chutney to add to taste.
  
  Amelia Leslie, Bend OR
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu Paneer
 Categories: Indian, Vegetarian
   Servings:  6
 
           Karen Mintzias
    1/4 c  Corn oil, unrefined
      1 c  Diced onions
      2 tb Minced garlic
      4 ts Minced ginger
  1 1/2 ts Salt
      1 ts Tumeric
    1/8 ts Cayenne pepper
      2 ts Ground coriander
      4 ts Cilantro
      2 tb Garam marsala
           -(see recipe below, or
           - use commercial blend)
     35 oz Canned Italian tomatoes
    1/2 lb Firm silken tofu
  1 1/2 c  Green peas
           -(pref. fresh, OR frozen)

MMMMM--------------------------GARAM MARSALA-------------------------------
      5    3" cinnamon sticks
      1 c  Whole cardamom pods
    1/2 c  Whole cloves
    1/2 c  Whole cumin seeds
    1/2 c  Whole black peppercorns
    1/4 c  Coriander seeds
 
  Heat the oil in a saucepan.  Saute the onions, garlic, ginger, salt,
  tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
  minutes.
  
  Drain the juice from the tomatoes into the sauteed vegetables.  Then crush
  the tomatoes by hand and add them to the vegetables.  Dice the tofu into
  1/2-inch cubes and add to the vegetables.  Continue to cook for 10 to 15
  minutes over low heat.  Then add the peas and cook another 4 minutes. Serve
  hot over brown rice.  A coriander coconut chutney (or other chutney) is an
  excellent accompaniment.
  
  GARAM MARSALA:  Preheat the oven to 200 F.  Place the ingredients on a
  baking sheet and roast for 30 minutes, or until the spices give off an
  aroma.  (Some chefs suggest roasting each ingredient separately, since each
  gives its characteristic aroma at a different time.)
  
  Separate the cardamom pods from the seeds.  Discard the pods.  Crush the
  cinnamon.  Combine the cinnamon, cardamom seeds, and other spices until the
  mixture is powdery.  Store in a sealed jar.
  
  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
  0-8981555-377-8
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu with Crab Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
      6    Squares hard tofu (3"x3")
    1/2 c  Cooked crabmeat
      2 ts Cooked crab roe (optional)
    1/2 ts Chopped ginger
      1 ts Wine
      3 c  Soup stock
      2 tb Salt
      3 ts Cornstarch
      1    Egg white
      2 ts Chopped scallion
      1 tb Chicken grease
 
  Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces.  Boil
  in boiling water for 1 minute, drain and dry.  Heat 3 t oil and fry the
  ginger and crab meat for a few seconds.  Sprinkle in 1 t wine and pour in
  the soup stock immediately.  Add the tofu gently and season with the 2T
  salt. Cook over low heat for 3 minutes. mix cornstarch and 3 t water, stir
  into tofu until thickened. Stir in beaten egg white and chopped crab roe.
  Stir until blended, then turn out on a platter. Sprinkle with chopped
  scallion and splash the melted chicken grease on top. Serve with rice.
  
  This is kind of fancy, but good none the less.  From Peimei Cookbook, Vol.2
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toheroa Fritters (Nz)
 Categories: New zealand, Toheroa
   Servings:  4
 
     20    Toheroas
      1    Onion
      1    Egg
    1/2 c  Light ale
      1 c  Flour
      1 ts Baking powder
    1/2 ts Curry powder
 
  Toheroa are conch type shellfish.
  
  1. Prepare the ingredients by mincing the toheroa, chopping the onion up
  finely, beating the egg.
  
  2. Mix together the toheroas onion and egg and add the beer.
  
  3. Stir in the flour, baking and curry powder. Add salt and pepper to
  taste.
  
  4. Fry quickly in hot deep fat. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tom Yum Goong - Thai Shrimp Soup
 Categories: Thai, Seafood, Soups
   Servings:  6
 
     16 lg Shrimp
           Shells from the shrimp,
           -including heads, if
           -available
      5 c  Water
      2    Stems fresh Lemongrass
           -(bottom 1/3 of stalk)
    1/2    Inch piece Siamese Ginger
           -(Galanga), sliced in
           -slivers
      3 sm Hot red chilies, seeds and
           -ribs removed
      2    Coriander roots
           Salt to taste
      6 sm Fresh Kaffir Lime Leaves
      4 tb Nam Pla (fish sauce)
      4 tb To 5 tb Lemon Juice
      1 tb Lime Juice
      1 cn Straw Mushrooms, drained
      2    Stems fresh Coriander Leaves
           -for garnish
 
  Shell and devein shrimp, reserving heads and shells. Place shells and heads
  in a large saucepan. Add water, lemongrass and Siamese ginger. Using a
  mortar and pestle, pound two of the chilies with the coriander roots and
  add to pan. Add the salt and five of the lime leaves, shredded into little
  pieces.
  
  Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
  stock into a clean pan. Don't panic if it doesn't taste wonderful at this
  point because the seasoning adjustments will make a big difference.
  
  A few minutes before serving, bring the stock to a boil, add the shrimp and
  cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw
  mushrooms. Adjust seasoning. The flavor should be tangy.
  
  Serve in bowls garnished with strips of remaining chili, shredded lime leaf
  and coriander leaves.
  
  SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tom Yum Goong - Hot and Sour Soup
 Categories: Thai, Soups
   Servings:  6
 
           Stephen Ceideburg
     16 lg Shrimp
      5 c  Water
      2    Stems fresh lemongrass
           -(bottom 1/3 of stalk)
      1    Half-inch piece Siamese
           -ginger (galanga), sliced
           -in slivers
      3 sm Hot red chilies, seeds and
           -ribs removed
      2    Coriander roots
           Salt to taste
      6 sm Fresh kaffir lime leaves
      4 T  Nam pla (fish sauce)
      5 T  Lemon juice
      1 T  Lime juice
     15 oz Straw mushrooms, drained
      2    Stems fresh coriander leaves
           -for garnish
 
  Note: Save shells from the shrimp, including heads, if available.
  
  This is the quintessential Thai soup aromatic, flavorful, citrus-scented,
  delicious. If this doesn't hook you on Thai cooking and gardening, nothing
  will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris
  (Grafton Books).
  
  Shell and devein shrimp, reserving heads and shells. Place shells and heads
  in a large saucepan. Add water, lemongrass and Siamese ginger.
  
  Using a mortar and pestle, pound two of the chilies with the coriander
  roots and add to pan. Add the salt and five of the lime leaves, shredded
  into little pieces.
  
  Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
  stock into a clean pan. Don't panic if it doesn't taste wonderful at this
  point because the seasoning adjustments will make a big difference.
  
  A few minutes before serving, bring the stock to a boil, add the shrimp and
  cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw
  mushrooms. Adjust seasoning. The flavor should be tangy.
  
  Serve in bowls garnished with strips of remaining chili, shredded lime leaf
  and coriander leaves.
  
  Judith M. Fertig in Flower and Garden,  2-3/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato and Liver Stir-Fry
 Categories: Chinese, Beef
   Servings:  4
 
      2 md Tomatoes
      1 lb Beef liver
      1 tb Soy sauce
      1 tb Sherry
      2 ts Cornstarch
      1 ts Sugar
    1/2 ts Salt
    1/4 ts Ground ginger
      4 tb Water,divided
      1 md Onion,cut in wedges(1 cup)
 
  Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
  wide strips;set aside.In a medium bowl,combine soy
  sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
  20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
  liver and marinade to skillet. Cook and stir until partially cooked,about 2
  minutes.Remove from skillet and set aside.To the skillet add remaining 2
  tablespoons water.Add onions;cook and stir until onions are crisp and
  tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
  tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
  cooked,but still pink in the center,about 2 minutes Serve with cooked
  rice,if desired.Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Beef (Fon Kehr Ngow Yuk)
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Flank steak
      3    Stalks celery
      2    Bell peppers
      2    Tomatoes
      2 tb Oil
      1    Clove garlic, crushed
    3/4 c  Chicken stock
    3/4 tb Apple cider vinegar
      4 ts Sugar
    1/2 ts Salt
      1 tb Cornstarch
      2 ts Cold water

MMMMM----------------------------SEASONING---------------------------------
      1 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
  1 1/2 ts Oyster sauce
           Dash of pepper
      1 tb Cornstarch
      1    Green onion, slivered
 
  1. Cut flank steak into 3 long strips (cutting with the grain of the meat).
  Cut each strip into thin slices, cutting across the grain.
  
  2. Add "seasoning" to beef and mix well.
  
  3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into
  strips, julienne style.
  
  4. Remove seeds from bell pepper and cut into 1 1/2" pieces.
  
  5. Cut each tomato into eights.
  
  6. Heat wok and add 1 Tb oil.  Stir-fry celery and bell pepper for 3
  minutes.  Sprinkle lightly with salt and sugar.  Remove and set aside.
  
  7. Heat wok, add 1 Tb oil, garlic and beef.  Stir-fry for 3 minutes; remove
  and set aside with vegetables.
  
  8. Put chicken stock in wok, add vinegar, sugar, salt and catsup.  Bring to
  boil.
  
  9. Add tomatoes, vegetables and beef.  Turn to high heat and bring to a
  boil again.
  
  10. Prepare thickening using cornstarch and cold water.  Stir into the
  mixture, cook for 1 minute, and serve.
  
  SOURCE: Chopstick, Clever and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Egg Drop Soup
 Categories: Chinese, Soups
   Servings:  4
 
      1 qt Chicken stock
      2 md Fresh tomatoes, or: drained
      1 c  -canned tomatoes
      2 sm Eggs
    1/2 ts Sesame oil
      2 ts Light soy sauce
      1 ts Salt
      1 tb Finely chopped scallions
           - white part only
           - (reserve tops for garnish)
 
  Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
  introduced less than 100 years ago, but nevertheless, they work wonderfully
  in this soup.
  
  PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
  tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes,
  chop them into small chunks. Lightly beat the eggs, then combine them with
  sesame oil in a small bowl. Add the light soy sauce and salt to the
  simmering stock, and stir to mix them in well. Add the tomatoes and simmer
  for 5 minutes. Next, stir in the scallions, and then add the egg mixture in
  a very slow, thin stream. Using a chopstick or fork, pull the egg slowly
  into strands. (Stirring the egg in a "figure 8" works well.) Garnish with
  the finely chopped scallion tops.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Kachumber
 Categories: Indian, Appetizers, Vegetarian
   Servings:  4
 
      2 lg Tomatoes, cut into thin
           - wedges
      2    Scallions, chopped
      2 ts Chopped fresh mint
    1/2 ts Grated ginger
      4 ts Fresh lime juice
      4 ts Vegetable oil
    1/4 ts Black mustard seeds
           Salt to taste
 
  Combine the tomatoes, scallions, mint, ginger & lime juice in a medium
  bowl.  Heat the vegetable oil in a small skillet.  Add the mustard seeds.
  Have a cover ready to contain the seeds as they begin to pop.  Remove from
  heat.  Pour over the other ingredients, add salt to taste & lightly toss.
  Let mariante for 30 minutes before serving.
  
  "The Sundays at Moosewood Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tongdak Juk (Roasted Chicken)
 Categories: Korean, Chicken
   Servings:  4
 
      1 lg Roasting chicken
      2 tb Sesame seed oil
      3 tb Sugar
    1/4 c  Soy sauce
      3 tb Minced onion
      2 ts Minced garlic
      1 ts Minced gingerroot
      2 ts Pepper
      1 tb Ground toasted sesame seed
 
  Directions: Steam chicken for 1 hour. Combine all other ingredients to make
  basting sauce. Pour some sauce over chicken. Skewer chicken and grill over
  charcoal, turning and basting often, for 1 hour.  A rotisserie can also be
  used, or roast on rack in preheated slow oven (325 degrees) for 3 1/2
  hours, turning and basting frequently.  Before serving, brush with sesame
  seed oil to give chicken a good color and a special flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toriwasa (Chicken & Parsely with Horesradish Sauce)
 Categories: Japanese, Chicken
   Servings:  6
 
      1 ea Whole Chicken Breast
    1/8 ts Salt
    1/2 ts Salt
  2 1/2 ts Wasabi
      1 ea Sheet Nori
      5 tb Sake
      1 pn MSG
      4 oz Bunch Italian Parsely
      2 tb Soy Sauce
 
  Skin and bone chicken breasts.  Cut chicken breasts horizontally into paper
  thin slices, then into shreds 1/4" wide.  Put chicken, sake, 1/8 t salt,
  and a sprinkling of MSG into a small saucepan.  Bring to a boil. Remove
  from heat and let cool to room temperature.
       Put 5/8 pt water, 1/2 t salt, into as small pan.  Bring to a boil.
  Cook parsely for 1 minute.  Drain and rinse under cold water. TO ASSEMEBLE:
  Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir
  in chicken, liquid and parsely; mix thoroughly.  Divide into 6 small bowls,
  and cover with shredded nori.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi)
 Categories: Japanese, Condiment
   Servings:  1
 
      3 tb Soy sauce
      5 ts Katsuobushi
  2 1/2 ts Sake
      1 pn MSG

MMMMM-----------------------------GARNISH----------------------------------
  2 1/2 ts Wasabi
 
  Place all ingredients in a small saucepan.  Bring to a boil, uncovered,
  stirring constantly.  Remove from heat, strain, ans set aside to cool.
  Divide into serving dishes and garnish with wasabi.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna Tartare-Stuffed Cucumbers
 Categories: Japanese, Appetizers, Seafood
   Servings: 30
 
      3 lg English cucumbers
  1 1/4 lb Fresh tuna, minced
           Juice of 3 limes
    3/4 c  Minced green onions
      3 tb Prepared wasabi (Japanese
           -horseradish)
           Ground black pepper to taste
    1/2 c  Toasted pine nuts
      3 tb Toasted or black sesame
           -seeds
 
  Slice the cucumbers into 1 inch rounds.  Using a small spoon, gently scoop
  out the seeds, leaving a "bottom" in each piece of cucumber to hold the
  filling.  Turn the cucumber cups upside down on paper towels to drain for
  about 20 minutes.  Pat the inside of the cucumbers dry with clean, dry
  paper towels.
  
  Combine the tuna, lime juice, green onions, and wasabi in a small bowl; mix
  well and season with black pepper.  Just before filling the cucumbers, add
  the pine nuts and sesame seeds to the fish mixture; mix well.
  
  Carefully spoon some filling into each cucumber piece, making a dome of
  filling on the top of each piece.  Serve chilled. Source: Rolled, Wrapped
  and Stuffed by Janet Hazen
  
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tung-Po Golden Pork Feet
 Categories: Chinese, Pork
   Servings:  4
 
      1    Pork Foot
      1 tb Cornstarch Paste
      1 tb Spring Onion, minced
           Soy Sauce
      6 c  Oil (for frying)
      2 c  Soup Stock
      2 ts Dried Pickled Cabbage
      2 ts Sesame Oil
     10    Carrot Balls
     10    Turnip Balls
           Spinach

MMMMM----------------------------SEASONINGS---------------------------------
      5    Ginger Slice
      2 ts Salt
           Peppercorns
      1 ts Sugar Colour
      1 ts Pepper, ground
    1/2 tb Wine
      1 tb Soy Sauce
 
  Scrape hair off the pork foot. rinse. Chop into sections. Remove bones.
  Cook in boiling water briefly. Add some soy sauce to the pork foot. Heat
  oil for frying. Fry the pork foot till golden brown. Remove and drain. Save
  some oil in the wok. Add seasonings. Stir quickly. Add stock and pork foot.
  Simmer over a low flame for 1 hour. Remove. Steam for 10 minutes. Save the
  juice oozing out from the pork foot. Put the pork foot, upside down, on the
  plate. Stir-fry the dried pickled cabbage with sesame oil. Add the juice
  above, cornstarch paste, and spring onion. Mix well. Pour it over the pork
  foot. Fry the carrot and turnip balls for 3 minutes. Garnish the dish with
  them and add some spinach. Serve.
  
  Note: Sugar colour is made by frying granulated sugar and rock sugar with
  oil over a very small flame. It looks like soy sauce and helps deepen the
  colour of the dish.
  
  Tung-Po is also known as Su Shih and is one of the Eight Great Scholars.
  
  From The Chinese Regional Cuisine Series, Szechwan Cooking.
  
  Posted by James Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Almond Stir Fry
 Categories: Chinese, Poultry
   Servings:  4
 
  1 1/4 lb Turkey Breast
           Tenderloins
      1 tb Oil
      1 md Onion Thinly Sliced
      1    Stalk Celery Cut Into Thin
           Slices
      2 c  Sliced Mushrooms
      1 pk (6 Oz.) Pea Pods
    3/4 c  Chicken Broth
      1 tb Cornstarch
      2 tb Soy Sauce
    1/4 ts Ground Ginger
    1/3 c  Toasted Slivered Almonds
 
  Cut Turkey Into 1-Inch Cubes.  Salt & Pepper Lightly To Taste. Spray
  Cooking Spray in Large Skillet OR Wok. Add Oil.  Heat Oil Until Hot Over
  Med-High Heat. Add Turkey.  Stir-Fry Until No Longer Pink, About 3 Minutes.
  Add Onion & Celery; Stir Fry 1 Minutes. Add Mushrooms; Stir Fry 1 Minutes.
  Add Pea Pods, Stir Fry 1 Minutes. Longer. Mix Broth, Cornstarch, Soy Sauce
  & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly.
  Boil & Stir 1 Minutes. Top With Almonds.Serve With Rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Patties Oriental
 Categories: Chinese, Poultry
   Servings:  4
 
  1 1/4 lb Ground Turkey
    1/3 c  Dry Bread Crumbs
      1    Egg
    3/4 ts Garlic Salt
      1 tb Cooking Oil
      2    Stalks Celery, Cut Diagonal
      1    Onion, Cut In Thin Rings
           Green Pepper, Cut 3/4"Pieces
      2 md Tomatoes, Cut In 1/8's
           Oriental Sauce
      1 c  Chicken Broth
      1 tb Soy Sauce
      2 ts Cornstarch
      1 ts Sugar
      1 ts Vinegar
        ds White Pepper
 
  Mix first 4 ingredients.  Form into 4-6 patties, each about 3/4-thick. Heat
  oil in large skillet over medium-high heat. Saute burgers 3 mediums each
  side, until browned.  Mix Oriental Sauce and pour over burgers; bring to a
  boil, stirring occasionally. Reduce heat; add celery, onion and pepper.
  Simmer, covered, 6 minutes.  Salt and pepper to taste.  Add tomato; simmer
  2 to 3 minutes, until meat is no longer pink.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Stir Fry
 Categories: Chinese, Poultry
   Servings:  6
 
      2 c  Mother sauce (see recipe)
    1/4 c  Soy sauce
      1 ts Or more ground ginger
    1/4 c  Dry sherry
      1    Clove garlic cut in half
      2 c  Leftover turkey
           ON DAY OF SERVING:
      2 c  Fresh chopped vegetables of
           -your choice
      1 sm Can water chestnuts
      1 sm Can bamboo shoots
 
  Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey
  ingredients and freeze in a zip-close bag until needed. Defrost. To serve,
  drain the turkey, reserving the sauce and picking out the garlic. Heat a
  tablespoon of sesame oil and one of corn oil very hot in a skillet. Add 2
  cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced
  scallions - whatever you like. Drain and add water chestnuts and bamboo
  shoots. Add a little of the reserved sauce if necessary, just enough to
  moisten the vegetables and keep them from sticking. Stir fry the vegetables
  until they are coated, then add the turkey. When it begins to brown a bit
  in the oil, add the sauce gradually until the turkey is well coated and the
  sauce has thickened. Serve over rice with bowls of cashews, sliced oranges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Vegetable Stir-Fry
 Categories: Chinese, Poultry
   Servings:  4
 
      1 tb Cornstarch
      2 tb Soy Sauce
    1/4 ts Ground Ginger
      1    (10 1/2 Oz.) Can Chicken
           Broth
      1    Carrot, Cut Into Julienne
           Strips,
      2 tb Vegetable Oil
      2 c  Sliced Mushrooms
      4    Green Onions Minced
      1    Stalk Celery Diagonally
           Sliced
      1    (6 Oz.) Pkg. Snow Peas
           Thawed
      2 c  Coarsely Chopped Cooked
           Turkey Breast
      2 c  Brown Rice Cooked
      2 tb Silvered Almonds Toasted
 
  Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass
  Measure.  Stir Well. Microwave Uncovered At High 2 To 3 Minutes. OR Until
  Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A
  2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2
  Minutes. OR Until Carrot Is Crisp-Tender. Stir After 1 Minutes. Add
  Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2
  Minutes.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well.
  Microwave At High 2 To 3 Minutes ; Stir.After 30 Seconds. Serve Over Rice.
  Garnish With Almonds. 358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat
  12.2. Chol. 49.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turnip-Water Kimchi (Korean Dong Chimi)
 Categories: Korean, Vegetarian
   Servings:  4
 
      1 lb Chinese turnip
      1    Scallion
      1 tb Fresh ginger
      2 c  Water
      2 tb Salt
      2    Cloves garlic
      1 ts Sugar
 
  1.  Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2
  inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine
  lengthwise. Repeat the same process for the ginger and garlic. Place these
  ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and
  leave, covered, overnight.
  
  2.  Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
  separate bowl.  Let this mixture stand overnight, then pour it over the
  kimchi. Keep at room temperature for 24 hours. Transfer to jars and
  refrigerate. It will keep for at least 1 week.
  
  From: The Korean Cookbook, By Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Twice-Fried Shredded Beef
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Beef sirloin or flank steak

MMMMM-----------------------------MARINADE----------------------------------
      2 tb Dry sherry
      2 tb Soy sauce
      1 ts Sugar
      1 ts Cornstarch
      1 sm Carrot
      1    Green bell pepper
      2    Ribs celery
      1 sm Onion

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Rice vinegar
      1 tb Soy sauce
      2 ts Sesame oil
      1 ts Sugar
    1/2 ts Chili oil
    1/2 ts Cornstarch
 
  Preparation: Trim and discard fat from beef. Cut beef across the grain into
  1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size
  bowl. Add beef; stir to coat. Set aside for 30 minutes.
  
  Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
  Thinly slice onion.  Set vegetables aside separately.
  
  Combine sauce ingredients in a small bowl and set aside.
  
  Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
  inches. Place over high heat until oil reaches about 375 degrees F. Add
  beef, half at a time, and deep fry for 1 minute until browned, turning
  occasionally.  Lift out and drain on paper towels; set aside.  Cook
  remaining beef.
  
  Remove all but 2 Tablespoons oil from wok.  Reheat oil over high heat until
  hot.  Add carrot and onion; cook, stirring constantly, for 1 minute. Add
  bell pepper and celery; stir-fry for 1 more minute.  Stir in sauce and
  beef.  Cook and toss until well mixed.
  
  Tips: There should be just enough sauce to coat ingredients. It is easier
  to slice beef thinly if it is partially frozen.
  
  From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: U Ponnya's Nwa Mee Hinga (Oxtail and Watercress Soup)
 Categories: Burma, Soups
   Servings:  4
 
      1 lb Oxtail, divided into
           -sections
      2    Cloves garlic, chopped fine
      1 tb Fish sauce (nam pya ye)
    1/2 ts Salt
      4 c  Water
    1/8 ts Pepper
    1/2 bn Watercress, divided into
           -stems
 
  The combination of oxtail and watercress gives the soup a rather
  unconventional flavor and makes it a fine luncheon dish. It is reputed to
  be nourishing for nursing mothers.  Watercress is specified, as substitute
  for the traditional green known as 'chaste leaf' or 'Indian wild pepper'
  (Vitex trifolia), kyaung- ban in Burmese.
  
  1.  Broil the oxtail in a gas or electric broiler until well roasted and
  slightly charred, about 15 minutes.  Better still, barbecue over charcoal
  to impart a slightly smoked flavor.
  
  2.  Put everything except the watercress into a pan, and bring to a boil.
  Cover the pan and cook over moderately low heat for 1 hour or more to
  tenderize the meat until it comes away from the bone.
  
  3.  Add the watercress, cover the pan, and cook for 3 minutes more.
  
  Serve hot.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Usal (A Mung-Bean Curry)
 Categories: Indian, Vegetarian
   Servings:  2
 
      1 c  Mung beans - cooked
           - (Save the water)
      1 md Onion, chopped fine
      1    1" piece of ginger, grated
      3    Garlic cloves, minced
      1 md Tomato, chopped
      1 ts Cumin seeds
      1    Green chile (opt), chopped
      1 ts Cayenne (optional/to taste)
      1 pn Turmeric
    1/2 ts Cumin powder, -AND-
      1 ts Coriander powder, -OR-
      1 ts -curry powder

MMMMM-----------------------------GARNISH----------------------------------
           Lemon juice
           Cilantro, chopped
      2 ts Oil
 
  Method:
  
  Heat oil. Add cumin seeds, green chile. After seeds pop, add onions,
  ginger, garlic. Saute till onions are pink. Add tomato - saute some more.
  Add the spice powders. Fry briefly. Add mung beans. and may be a cup of
  water. Salt to taste. Let simmer gently for 10-15 mins. Granish.
  
  Serve with rice/flat breads.
  
  Freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Sushi Roll
 Categories: Japanese, Appetizers
   Servings:  6
 
      5 c  White unconverted rice
  1 1/2 c  Sushi rice vinegar
           (or regular rice vinegar
           -w/ts sugar added)
      3    To 4 eggs beaten
      1 pk Fresh spinach, washed
           Small container pickled red
           -ginger slivers
      1 pk (about 6 large) dried
           -Shiitake mushrooms
      1 oz Pkg. Kampyo (dried gourd
           -strips)
    1/4 c  Soy sauce
 
  Jerry's Long-Awaited Worth-Waiting-For Vegetable Sushi Roll (MAKISUSHI)
  w/Egg
  
  Nori (seaweed sheets) - 10 sheets Bamboo sushi mat ** Kampyo/Shiitake - **
  Wash Kampyo; soak in enough water to cover 40 minutes, or until soft.
  Drain.  Combine Shiitake and 2-1/2 cups water in medium-size saucepan. Let
  stand 20 minutes.  Add softened Kampyo to Shiitake and liquid in saucepan.
  Bring to boil; simmer, cover 5 minutes.  Stir in 1/4 cup soy sauce; simmer
  15 minutes longer, or until Kampyo is lightly colored.  Stir occasionally.
  Drain and cool; squeeze out liquid from Shiitake (using paper towels).
  Divide Kampyo into 10 portions, each portion being about 8-9 inches long
  (the length of a Nori sheet).  Remove and discard Shiitake stems; cut
  Shiitake into 1/4-inch thick slices.
  
  Rice -  Wash rice until water runs clear; drain well. Combine rice and 5
  cups water in large sauce pan. Bring to boil; reduce heat and simmer on
  lowest possible heat, cover 20-25 minutes, or until water is absorbed.
  Don't Stir!!! (stick a fork into rice to bottom of pan and if no water
  remains, it's ready). Remove from heat and let stand covered for at least
  10 minutes.  Rice should be on the firm side, not mushy. Remove 1/2 rice to
  large non-metal mixing bowl and let cool some. Pour 1/2 cup sushi rice
  vinegar evenly over top of rice and toss gently to combine. Add remaining
  rice (cooled some) and another 1/2 cup vinegar. Toss gently to mix. Cool.
  
  Egg -  Pour 1/2 egg mixture evenly into lightly oiled hot skillet and cook
  over medium-high heat until set. Turn out; cool and slice into 10 strips.
  Repeat with remaining egg mixture.
  
  Spinach -  Bring washed spinach to boil in a little water, then lower heat
  and cook for several minutes. Drain well and let cool (it is important that
  as much water as possible is drained from the spinach - one way is to allow
  spinach to cool in a mesh strainer). Divide into 10 portions of strips (you
  may not need all the spinach you have cooked). ** Putting It All Together
  ** Unroll the bamboo sushi mat away from you. Place 1 sheet Nori on mat,
  lining it up with the bottom of mat. Moisten hands with a little of the
  remaining sushi rice vinegar to prevent rice from sticking. Place enough
  rice on Nori to cover 3/4 of the sheet and a little more than 1/2 inch
  thick.  Press down with fingers (not too firmly). Over center of the rice,
  from left to right, place 1 spinach strip along with a Kampyo portion, 2
  egg strips, and several Shiitake strips. Each strip should extend the
  length of the rice. Finally, add a modest amount of drained pickled red
  ginger slivers along the top of the other strips.
  
  Hold line of ingredients across rice firmly in place with finger tips.
  Using thumbs, push up and turn bamboo sushi mat edge nearest you up and
  over filling, pressing firmly to enclose filling, and lifting the bamboo
  mat while rolling to keep it free from being enclosed in the sushi roll.
  The idea is to get everything rolled before reaching the far edge of the
  Nori sheet.  When sushi is rolled, gently but firmly, press bamboo mat
  around roll again, but this time to shape. (The art of making sushi is to
  get filling ingredients lined up in the center of the roll). Unroll mat and
  wrap sushi in plastic or aluminum wrap; repeat with remaining ingredients
  to make 10 rolls.
  
  To serve, place rolls, seam-side down, on cutting surface and cut crosswise
  into about 8 equal slices.  (Refrigeration will cause sushi to dry out, so
  eat). Enjoy!!!!! Jerry Masefield
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Couscous
 Categories: Indian, Vegetarian
   Servings:  6
 
      8 oz Couscous
      2 c  Water
    1/4 c  Olive oil
      2    Onions, coarsely chopped
      1 lg Eggplant, diced
      1    Acorn squash, seeded,
           -diced (1 lb)
      2    Carrots, sliced
      1 ts Harissa
      2    Tomatoes, peeled, chopped
      2 tb Tomato paste
      2 c  Vegetable stock
      1 cn Garbanzo beans, drained
           -(13 oz)
      2    Zucchini, sliced
    1/3 c  Raisins
      2 tb Chopped fresh parsley
           Fresh cilantro sprig (opt)
 
  Combine couscous and water in a bowl. Let soak 15 minutes or until water is
  absorbed. Heat oil in a saucepan. Add onions, eggplant, squash and carrots
  and fry 5 minutes, stirring frequently. Stir in Harissa, tomatoes, tomato
  paste and stock. Bring to a boil and stir well.
  
  Line a large metal sieve or colander with muslin or all-purpose kitchen
  cloth and place over pan. Spoon couscous into sieve. Cover pan with foil to
  enclose steam and simmer 20 minutes. Remove sieve. Add garbanzo beans,
  zucchini and raisins to vegetable mixture. Stir well, then replace sieve
  and fluff couscous with a fork. Cover again with foil and simmer 20
  minutes. Spoon couscous on a large serving dish and fluff with a fork. Add
  parsley to vegetable mixture and spoon over couscous. Garnish with cilantro
  sprig, if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Platter - Dia Rau Song
 Categories: Vietnamese, Salads
   Servings:  6
 
      1 lg Head of Boston or other soft
           -lettuce, separated into
           Individual leaves
      1 bn Of scallions, cut into 2
           -inch lengths
      1 c  Coriander leaves
      1 c  Mint leaves
      1 c  Fresh Asian or regular basil
           -leaves
      1    Cucumber, peeled in
           -alternating strips, halved
           -lengthwise and
           Sliced thinly crosswise
      4 oz Fresh bean sprouts
      1    Ripe mango
      1 bn Ripe bananas
      1    Ripe papaya
      6    Apples
      6    Star fruit
 
  On a large platter, decoratively arrange all of the ingredients in separate
  groups. Use in recipes where required.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Pullao
 Categories: Indian, Vegetarian
   Servings:  8
 
           Karen Mintzias
      1 c  Whole mung bean
           - picked over and washed
      2 c  Long-grain rice
  4 1/2 tb Vegetable oil
      1 ts Whole black mustard seeds
      1 md Onion
           - peeled and finely chopped
      4 md Garlic cloves
           - peeled and finely minced
      1 ts Peeled, minced ginger
    1/3 lb String beans, trimmed
           - and cut into 1/4" pieces
      2 ts Garam masala
  1 1/2 ts Ground coriander
  2 1/2 ts Salt
      2 tb Finely minced parsley
           - preferably Chinese
 
  Put mung beans in a bowl with 3 cups water.  Cover lightly and set aside
  for 12 hours.  Drain beans and wrap in a very damp dish towel.  Put the
  wrapped bundle in a bowl.  Put this bowl in a dark place (like an unused
  oven) for 24 hours.
  
  Wash rice well and soak in 4 cups of water for half an hour.  Drain well.
  
  Preheat oven to 325 F.
  
  Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high
  flame.  When hot, put in mustard seeds.  As soon as the mustard seeds begin
  to pop (this takes just a few seconds), put in the onion.  Stir and fry for
  about 5 minutes or until onion turns brown at the edges.  Add the garlic
  and ginger.  Fry, stirring, for about 1 minute.  Turn heat to medium-low
  and add the mung beans, rice, string beans, mushrooms, garam masala, ground
  coriander, and salt.  Stir and saute for about 10 minutes or until rice
  turns translucent and vegetables are well coated with oil. Add 4 cups hot
  water and the minced parsley.  Turn heat to a medium-high flame and cook,
  stirring, for about 5 minutes or until most of the water is absorbed.
  (There will be an inch or so of water at the bottom.)  Cover the pot first
  with aluminum foil, crimping and sealing the edges, and then with its own
  lid.  Place in heated oven for half an hour.  Fluff up with a fork and
  serve.
  
  Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
  
  Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Jalfrezi
 Categories: Indian, Vegetables
   Servings:  4
 
      3 oz Califlower florets
      3 oz Carrots, julienned
      1    Green bell pepper, diced
      4 oz Green peas
      4 oz Almonds
      2 oz Cashews
      1 md Onion, chopped
           Water
    1/2 c  Vegetable oil
      2 ts Black pepper
      2 ts Chili powder
      1 lg Potato, boiled and diced
      1 lg Tomato, firm and diced
      4 oz Paneer, a homemade cheese
      2 ts Dried mint leaves
           Salt to taste
 
  Into a pot of boiling water, drop the cauliflower, carrots, bell pepper,
  and green peas and blanch for 3 to 5 minutes.  Drain the vegetables and
  plunge them into a bowl of ice water to stop cooking. Set aside.
  
  Grind the almonds, cashews, and onions with water to create a smooth paste.
  In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2
  to 3 minutes.  Add the pepper and chili powder, then the blanched
  vegetables.  Add the potatoes, tomatoes, and paneer (homemade cheese).
  Continue stirring while heating through. Add mint and salt. Makes 4 to 6
  servings.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Lo Mein
 Categories: Chinese, Vegetarian
   Servings:  4
 
    3/4 lb Fresh noodles
      6    Chinese mushrooms, soaked
           - in warm water and shredded
      3 lg Celery stalks, shredded to
           - about 3-inch lengths
      2    Bamboo shoots, sliced and
           - shredded
      1 c  Bean sprouts
      2 tb Oil
    1/2 ts Salt
      1 c  Broth and mushroom water
    1/2 ts Sugar
 
  BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well
  and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry
  mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and
  broth, oyster sauce and sugar. Push vegetables up side of the wok and add
  noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch
  mixed with a teaspoon of water if a thicker sauce is desired.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Soup (Su Tsai Tang)
 Categories: Chinese, Soups
   Servings:  1
 
      1    Tomato (about 8-oz.)
      6 c  Chicken stock
      3 c  Shredded cabbage
    1/2 c  Julienne carrot
      1 c  Thinly slice onion
      1 c  Julienne celery
      3 tb Oil
      1 tb Salt
    1/4 ts White pepper
    1/4 ts MSG (optional)
      1 ts Sesame oil
    1/2 ts Tabasco (optional)
 
  Blanch tomato for half a minute and slip off skin.  Remove seeds and cut
  into small pieces.
  
  In boiling chicken stock add cabbage, carrot, onion and celery and bring to
  boil again.  Reduce heat and cook until tender.
  
  Saute' tomato in 3 tablespoons oil.  Add to soup with salt, pepper and MSG
  (if used).  Cook for another 3 to 4 minutes and add sesame oil and Tabasco
  (if used).
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable and Pork Stir-Fry
 Categories: Chinese, Pork, Microwave
   Servings:  4
 
      1 lb Lean boneless pork
    2/3 c  Dry sherry
    1/4 c  Hoisin sauce
      1 tb Fresh ginger, grated
      3    Cloves garlic, minced
    1/2 lb Baby carrots (or carrots cut
           -in 2-inch pieces)
      1 tb Cornstarch
           Nonstick spray coating
      2 c  Fresh pea pods , halved
           -crosswise (OR 6 oz
           Frozen pea pods, thawed and
           -halved crosswise)
      1 tb Cooking oil
      1 cn Oyster, straw, or shiitake
           -mushrooms, drained
           And cut into bite-size
           -pieces (15 oz)
      2 c  Bok choy or cabbage,
           -shredded
 
  Partially freeze pork; cut on the bias into thin, bite-size strips. Place
  pork in a plastic bag set in a shallow baking dish.  Combine sherry, hoisin
  sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and
  marinate meat for 15 minutes at room temperature or 1 to 2 hours in
  refrigerator.  Meanwhile, cook carrots, covered, in a small amount of
  boiling salted water for 5 minutes; drain.  Drain pork ; save marinade.
  Stir cornstarch into marinade and set aside.  Spray a wok or 12 inch
  skillet with nonstick spray coating.  Preheat over high heat. Add carrots;
  stir-fry for 2 minutes.  Add peapods; stir-fry for 2 minutes more. Remove
  vegetables from the wok.  Add oil to the wok.  Stir-fry pork, half at a
  time, until no pink remains, 2 to 3 minutes.  Return all of the pork to
  wok; push away from center.  Stir marinade mixture and add to center of
  wok.  Cook and stir until bubbly.  Cook and stir for 1 minute more. Return
  vegetables to wok; add mushrooms.  Cook and stir for 1 minute more. Serve
  over bok choy or cabbage leaves.
  
  MICROWAVE DIRECTIONS:  Freeze, slice and marinate pork as above.  In a
  1-quart microwave casserole, combine carrots and 2 tablespoons water.
  Micro-cook on High for 3 minutes; drain.  Preheat a 10-inch microwave
  browning dish on High for 5 minutes.  Meanwhile, drain pork; save marinade.
  Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
  Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden
  spoon.  Add pork.  Cook, uncovered, on High for 4 to 5 minutes or until no
  pink remains, stirring twice.  Remove pork and juices from browning dish
  and set aside.  Add carrots and peapods to browning dish. Cook, covered, on
  High, for 2 minutes, stirring twice.  Stir pork and juices into the
  vegetables.  Add mushrooms.  Stir marinade; add to dish, mixing well. Cook,
  uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking
  for 30 seconds more.  Serve as directed.
  
  LOW CALORIE RECIPES; Summer 1988
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Chop Suey (Microwave)
 Categories: Chinese, Vegetables, Microwave
   Servings:  6
 
      2 c  Sliced celery
      1 c  Chopped onion
      8 oz Sliced fresh mushrooms
      2 tb Butter/margarine
    1/2 c  Water
  1 1/2 tb Soy sauce
      2 tb Cornstarch
      1 ts Instant beef bouillon
      1 ts Sugar
     28 oz Can chinese vegetables
    1/8 ts Pepper
 
  Mix celery, onion, mushrooms and butter in 2 quart casserole, cover.
  Microwave on high 6-8 minutes, or until tender-crisp. Set aside. In 2 cup
  measure, combine water, soy sauce, cornstarch, bouillon and sugar.
  Microwave on high 2 minutes or until thickened, stirring twice during
  cooking.
  
  Mix sauce and remaining ingredients with celery mixture. Microwave at high
  4 6 minutes or until thoroughly heated, stirring after half the time. Serve
  over rice or chow mein noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Stir-Fry
 Categories: Chinese, Vegetables
   Servings:  6
 
    2/3 c  Julienne cut carrots
      1 tb Vegetable oil
    2/3 c  Broccoli flowerets
    2/3 c  Cauliflower flowerets
           Q/e cup slivered almonds
      3 tb Sliced scallions
    2/3 c  Chicken broth
      2 ts Cornstarch
      1 ts Lite soy sauce
 
  In medium skillet, stir-fry carrots in oil 4 minutes. Add next 4
  ingredients; stir fry 4 minutes until crisp tender. In small bowl, stir
  together remaining ingredients. Add to skillet; cook until thickened,
  stirring occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetables Lo Mein
 Categories: Chinese, Vegetables
   Servings:  4
 
    1/4 lb Soft, fresh wheat flour
           -noodles
      6    Dried Jyo mushrooms (OR
     10    Nami mushrooms)
      3 lg Stalks celery
    1/2 c  Sliced bamboo shoots
      2 tb Cooking oil
    1/4 ts Salt
      1 c  Chicken broth
    1/2 ts Sugar
           Cornstarch Paste
 
  Lo Mein refers to the process for cooking noodles; mein means noodle in
  Chinese.
  
  Noodles:  Add soft noodles to boiling salted water; stir with chop- sticks
  & cook until noodles lose their floury taste but are still firm.
  Immediately drain in colander & rinse in cold water to arrest cooking
  process.  If you hold noodles for more than 10 minutes toss them with a
  little oil to prevent sticking.
  
  Vegetables:  Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami
  mushrooms); slice in thin strips. Slice celery with the grain in thin
  strips about 3" long.  Cut bamboo shoots in strips to match celery.
  
  Stir-Frying:  Heat wok to medium-high. When hot, dribble oil around side of
  pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about
  30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up
  side of wok; add broth & sugar, bring to boil.
  
  Add noodles, a handful at a time, stirring them into broth for about 20
  seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds.
  Push all ingredients to side.  If necessary, thicken juices slightly with
  cornstarch paste.  Add paste a little at a time, stir- ring constantly.
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetarian Egg Rolls
 Categories: Chinese, Vegetarian
   Servings: 12
 
      1 pk Egg roll wrappers
           Or
      1    *recipe of cheese blintz pan
           Sesame oil
      1 c  Celery, finely chopped
      1    Onion, small, finely chopped
      2    Garlic cloves, minced
      1 c  Cabbage, finely shredded
      1 c  Mushroom, finely chopped
      1    Green pepper, finely chopped
    1/2 c  Water chestnuts, finely chop
      1 c  Sprouts, bean or seed, fresh
    1/4 c  Soybeans, dry cooked and
           -pureed
      3 tb Soy sauce
  2 1/2 c  Brown rice, cooked
 
  These egg rolls make an excellent first course, or when eaten right with
  the cooked rice, a whole meal.  Just be sure, if you eat them without rice,
  that you include rice in the meal to complement the soybeans.
  
  In a wok or frying pan saute the vegetables in sesame oil in the order
  given.  After the onion has started sauteing, add the remaining vegetables
  quickly so that the total time with the heat on is about 5 minutes. As soon
  as you add the bean sprouts to the pan, turn off the heat.
  
  Stir the pureed soybeans and soy sauce together.  Then stir this mixture
  into the vegetables.
  
  The whole mixture may be chilled several hours, or used warm. To prepare
  the rolls: place about 1/4 cup filling in the center of each pancake or egg
  roll wrapper; fold the corners over envelope-style and seal with a
  flour-water paste.
  
  Heat a large frying pan with oil in the bottom.  Fry the rolls until they
  are crisp and brown, turning only once.  You may deep fry the rolls if you
  are into deep frying, but they are better cooked only in a little oil.
  Drain on paper bags or towels.
  
  Keep the rolls hot in a 250~ oven up to an hour.  Or reheat them at 450~
  for about 10 minutes.
  
  Serve 2 egg rolls with about 1 cup of cooked rice and any of the following:
  mustard, horseradish, soy sauce, sweet and sour sauce, or hot sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetarian Spring Rolls with Sweet and Sour Sauce
 Categories: Chinese, Appetizers
   Servings:  6
 
      1 ts Polyunsaturated oil
      1    Clove garlic, crushed
     50 g  Mushrooms, chopped ( about 2
           -oz)
      2    Green shallots, chopped
    1/4    Red pepper, chopped
      2 c  Shredded Chinese cabbage
      2 ts Water
      2 ts Salt-reduced soy sauce
    1/4 sm Chicken stock cube, crumbled
      1 tb Cornstarch
      6    Spring roll wrappers
      1    Egg white, lightly beaten
 
  Heat oil and garlic in pan, add mushrooms, cook for 2 minutes.  Add
  shallots, pepper and cabbage, cook, covered, until cabbage is wilted. Stir
  in blended water, sauce, stock cube and cornstarch.  Divide mixture between
  wrappers, fold sides in, roll up.
  
  Brush rolls lightly with egg white, place on baking paper*-covered oven
  tray, bake in moderately hot oven for about 25 minutes or until lightly
  browned.
  
  Serve with sauce. Total fat: 4.5 g Fat per roll: negligible * with
  non-stick coating (?Australian product, perhaps non-stick pan or cooking
  spray could be substituted)
  
  Sweet and Sour Sauce: 1/2 cup pineapple juice 2 Tb white vinegar 1 Tb
  no-added-salt tomato sauce 2 tsp brown sugar 1 tsp cornstarch 1 tsp water
  
  Combine juice, vinegar, sauce and sugar in pan; blend cornstarch and water,
  add to pan; stir over heat until sauce boils and thickens slightly. Source:
  Australian Woman's Weekly, Healthy Heart Cookbook posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Chicken Satays with Fresh Cilantro Chutney
 Categories: Indonesian, Chicken
   Servings: 16
 
  1 1/2 c  Lightly packed fresh
           -cilantro
      1 c  Lightly packed fresh mint
           -leaves
      5 tb Water
  1 1/2 tb White wine vinegar
      2 ts Sugar
      1 ts Curry powder
      1 lg Garlic clove
    1/8 ts Dried crushed red pepper
           Chicken
      2 tb Dry white wine
      1 tb Plus 1 teaspoon low-sodium
           -soy sauce
      1 tb Cornstarch
      2 lg Cloves garlic, pressed
      1 lg Egg white
      1 lb Boneless skinless chicken
           -breasts, cut into 1/2 inch
           -strips
     16    Wooden skewers
           Sesame seeds
 
  Chutney - Process first 8 ingredients in blender until herbs are chopped.
  Season to taste with salt and pepper.  (Can be made one day ahead. Cover
  and chill.)
  
  Chicken - Whisk first 5 ingredients together in medium bowl.  Add chicken
  and toss to coat.  Cover and refrigerate approximately 2 hours. Preheat
  oven to 350 degrees.  Thread chicken onto skewers.  Transfer to baking
  sheet.  Sprinkle chicken with sesame seeds. Bake until chicken is just
  cooked through, 10 to 15 minutes.  Arrange on platter and serve with
  chutney.  40 calories per serving, 0 g fat, 73 mg sodium, 16 mg
  cholesterol.  From Bon Appetit's Light & Easy Mar '93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Chicken Under Snow
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken breast, boned
    1/2 c  Chicken stock
      1 tb Sherry
    1/2 ts Ginger root juice
      1 ts Sugar
      1 pn Salt
    1/2 c  Condensed milk or light
           -cream
           Cornstarch paste
    1/4 ts Sesame oil
      1 c  Rice stick, broken up
      2 c  Oil for deep-frying
 
  The term "velvet" denotes a method of poaching chicken breast to turn it
  white and make the texture very soft and smooth.Care must be taken to use
  simmering liquid for just long enough to cook the chicken through.Boiling
  water or prolonged poaching will toughen the texture.
  
  Velvet chicken:  Heat 6 cups of water to boil. Reduce to simmer. Remove
  skin from chicken breast; cut breast into 1" chunks.Simmer in uncovered pan
  for 3-5 minutes, until meat is cooked through.
  
  Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar
  & salt. When sauce is very hot, slowly add condensed milk or cream. Stir to
  combine. DON'T ALLOW SAUCE TO BOIL. Dribble in corn- starch paste to
  thicken. Enrich with sesame oil. Add chicken before serving to reheat.
  
  Rice stick: Heat oil in wok for deep-frying until hot enough to puff up
  rice stick but not brown it. Fry in small batches; drain. Process takes
  just seconds.  Place rice stick on platter; cover with chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Chicken & Sweet Corn Soup
 Categories: Chinese, Soups, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breasts cut
           -into 1/4" strips
           Marinade:
      2    Egg whites, beaten
      2 tb Cornstarch
    1/8 ts Salt
           Deep fry
      3 c  Peanut oil
           Assembly
     17 oz Can creamed corn
      3 c  Chicken stock
      1 tb Light soy sauce
           Salt & pepper to taste
           Sesame oil
 
  Cut the chicken and pat dry on paper towels.  Mix with the egg-white
  marinade and refrigerate for 30 minutes.  Heat the oil in a saucepan or wok
  to between 280 and 300 degrees, no hotter.  Deep-fry the chicken strips in
  the oil just until they are barely tender.  They will not brown. Heat the
  creamed corn along with the soup stock and light soy.  When hot add the
  chicken and season to taste with the salt and pepper.  Add the sesame oil
  drops to garnish and serve.  From The Frugal Gourmet Cooks Three Ancient
  Cuisines, Jeff Smith, Avon, c 1989.  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Corn Soup
 Categories: Chinese, Soups
   Servings:  4
 
      1 tb Peanut oil
      4    Green onions, minced
    1/2 ts Fresh ginger root, minced
      3 c  Chicken stock
      1 c  Canned cream-style corn
    1/4 ts Salt
    1/4 ts White pepper
      1 ts Sugar
      1 tb Dry sherry
    1/2 ts MSG (opt)
      2 tb Cornstarch and
    1/8 c  Stock for cornstarch paste
      2    Egg whites
      1 tb Cooked Smithfield (or
           -hickory smoked ham, minced
 
  New world corn was introduced to China by European explorers over 400 years
  ago.
  
  Wash corn in stock.  Drain corn, reserving stock; chop finely and return to
  stock.  In a cup, mix cornstarch and cold stock to make paste.
  
  In heavy 2-quart saucepan, heat oil until hot.  Saute green onions & ginger
  for about 30 seconds, stirring constantly to avoid burning. Add stock &
  corn; stir & bring to just under boil. Add salt, pepper & sugar. Simmer 15
  minutes or until ready to serve.  Just before serv- ing, turn up heat again
  to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy
  translucence. It should still be thin, but not watery. Add sherry. Now beat
  egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg
  whites. Pour into serving bowl. Garnish with ham. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Chili Sauce
 Categories: Vietnamese, Condiment
   Servings:  1
 
      2    Dried Red Chiles
      2    Cloves Garlic
    1/2 ts Sugar
      2 tb Nam Pla (Fish Sauce)
      1 tb Vinegar
      1 tb Lemon Juice
 
  Mince the chiles and garlic finely and place in a mortar. Mash with the
  heal of a cleaver or pestle. Add sugar and stir until it dissolves. Add
  fish sauce, vinegar and lemon juice, stirring between each addition. This
  makes enough for 2-4 people. It is wise to make double just to make sure
  there is enough. It can be frozen and will last for a few days in the
  refrigerator but will lose its kick in a short time. This is a basic chili
  sauce used for a dip with chicken or whatever. Variations of this are found
  in cambodia, Thailand and other Southeast Asian countries. You can fiddle
  with it endlessly. This is a good starting point. The proportions shown
  here produce what might be considered a mildly warm dip. Add more chiles
  for a higher degree of "HOT". Variations: Use green Serrano chiles instead
  of dried red ones, lime juice instead of lemon juice or palm sugar instead
  of granulated. If you make it in a food processor, don't over process.
  There should be small chunks of the ingredients in the sauce. The taste is
  sour and hot, very puckery. It's great with poached or steamed chicken,
  duck or game hens. Much better with bland dishes rather than something like
  curry, which has it's own blend of spices. Fish Sauce or Nam Pla in
  Thailand is a liquid made with anchovies and salt. It's not really fishy
  tasting. Look for it in the oriental section of the supermarket or at
  markets catering to Asian customers. Tiparos is a good brand made in the
  Phillipines. Thai or Vietnamese fish sauce are prefered, but may be more
  difficult to find. Chinese Fish Sauce is not suitable. If you want the
  flavor and not the incendiary quality, seed the chiles before adding them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Crab Spring Rolls
 Categories: Vietnamese, Appetizers, Seafood
   Servings: 16
 
      2 oz Dried bean thread noodles
           -(MUNG bean)
      3 tb Sm. dried tree-ear mushrooms
      1 lb Ground pork butt
      4    Garlic cloves
           - finely minced or pureed
      1 tb Fish sauce
    1/2 ts Fresh finely ground pepper
      1 c  Flaked crab meat
      1 c  Grated carrot
      1 c  Bean sprouts, tails removed
      4    Shallots, minced, or:
      1 sm - Minced onion
      2 c  Warm water
    1/4 c  Sugar
     16    12" rice paper wrappers
           - (dried)
           Peanut oil for deep-frying
           Lettuce leaves
           Fresh mint
           Fresh coriander leaves
 
  IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms
  with water until soft and pliable. Drain the noodles and cut into shorter
  lengths; set aside. Remove the hard centers from the mushrooms, coarsely
  chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce
  and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean
  sprouts, shallots and bean thread noodles; set aside. Combine the warm
  water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep
  unused wrappers in their package.) Generously brush it with the sugar
  water; allow it to soften to a very pliable wrapper, about 30 seconds or
  sometime longer (depending upon the brand). With your hands shape 3
  tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long
  cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom
  up and over the roll tightly. Fold both outside edges inward to enclose the
  ends. Continue rolling up into a cylinder; set aside covered with plastic
  wrap. Repeat until all the rolls are done. To cook and brown evenly, the
  roll must be firm and evenly packed. If the wrapper has a tear, bandage it
  with a softened rice-paper remnant. In a preheated wok or saucepan, add oil
  to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do
  not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F.
  Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove
  and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange
  rolls on a plate lined with lettuce. On another plate, arrange leaves of
  lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish
  with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc
  cham sauce (See RECIPE).
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Pork Sticks with Lettuce Cups
 Categories: Vietnamese, Pork, Appetizers
   Servings:  6
 
      1 lb Pork butt, ground
      6    Water chestnuts, minced
      1 lg Clove garlic, minced
      1 sm Green onion, minced
      1 tb Soy sauce, Japanese
      2 ts Oil
  1 1/4 ts Lemon juice, fresh
    1/2 ts Ginger, fresh, minced
    1/4 ts Sugar
    1/4 ts Hot chili oil, Chinese
    1/8 ts Salt
     12    Bamboo skewers - 5 to 6
           -inches long

MMMMM----------------------------GARNISHES---------------------------------
     12    Boston lettuce leaves
    1/2 c  Cilantro, chopped
    1/2 c  Mint, fresh, chopped
    1/2 c  Green onion, chopped

MMMMM--------------------------DIPPING SAUCE-------------------------------
    1/2 c  Soy sauce, Japanese
      5 tb Lemon juice, fresh
      3 tb Water
      2    Clove garlic, minced
      2 ts Sugar
      1 ts Oyster sauce
      1 ts Ginger, fresh, minced
    1/8 ts Cayenne pepper
 
  FOR MEAT: Combine all ingredients in large bowl and use hands to mix gently
  but thoroughly. Shape into 12 cylinders approximately 3 inches long and no
  more than 1-inch thick.  Insert bamboo skewer through each cylinder and set
  aside. Arrange garnishes in individual bowls; refrigerate.
  
  FOR SAUCE: Combine all ingredients in small pan and bring to boil. Reduce
  heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set
  aside. Heat coals on barbecue until gray ash forms. Spread into overlapping
  layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3
  inches above coals or, preheat oven to broil. Arrange pork sticks on grill
  or broiling pan so they do not touch. Cook until meat is crisped, browned
  and firm, turning often with tongs, about 10 to 15 minutes. Have each diner
  sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto
  lettuce.  Wrap around pork and use sauce for dipping. Meat mixture can be
  prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2
  weeks in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Coffee
 Categories: Vietnamese, Beverages
   Servings:  1
 
           Stephen Ceideburg
      2 tb Sweetened Condensed Milk
      6 oz Strong Black Coffee
 
  In restaurants and cafe, dark-roast coffee is brewed in an individual drip
  pot that sits on top of a glass, slowly dripping into sweet milk. it takes
  a good 10 to 15 minutes for the water to finish dripping through, and the
  coffee is sipped at an equally leisurely pace. Both the coffee and the pots
  are available in Southeast Asian markets, but any type of coffee and any
  brew- method that produces a strong, rich-tasting cup will do.
  
  Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee,
  trying not to disturb the layer of milk. Stir milk up from bottom and sip
  coffee. There will probably be some milk left in the bottom of the glass
  when you are finished.
  
  Makes 1 serving.
  
  Variation: This coffee may also be served iced. Add ice cubes on top of the
  sweet milk and proceed as above.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Curry - Cari
 Categories: Vietnamese, Chicken
   Servings:  8
 
           Stephen Ceideburg
      1    Stalk fresh lemon grass or
      1 tb Dried
  3 1/2 ts Curry powder
           Fresh ground black pepper
      1 ts Sugar
      4 ts Salt
      3 lb Chicken, cut up
      7 tb Vegetable oil
      3    Sweet potatoes or
      3    White potatoes, peeled and
           -cubed
      4    Cloves garlic, chopped
      3    Bay leaves
      1 lg Onion, cut into wedges,
           -separated
      2 c  Water
      1    Carrot, 2-inch slices
      2 c  Coconut milk
      1 c  Milk or water *
 
  * If you use canned coconut milk, you must use water.
  
  This is a real Vietnamese curry. Although adapted from the Indian, which is
  always made with white potatoes, the Vietnamese version has the option of
  using white or sweet potatoes, the latter being greatly favored by the
  Vietnamese. The Indian in- fluence is greatest in the South, where curried
  dishes are more popular than elsewhere in Vietnam.
  
  This is usually served with noodles as a party dish. When it is part of a
  family meal, it is eaten with rice. Bach serves this to her children for
  breakfast, when it is served with French bread--another influence on the
  cuisine of Vietnam.
  
  If you are using fresh lemon grass, simply remove the outer leaves and
  upper two-thirds of the stalks, then cut the remainder into 2-inch lengths.
  If you are, using, it must be soaked in warm water for 2 hours, then
  drained and chopped fine.
  
  Combine the curry powder, black pepper, sugar, add salt and marinate the
  chicken in the mixture for at least 1 hour. Heat the oil and fry the
  potatoes over high heat until brown. (It is not necessary to completely
  cook potatoes at this point, only to brown them.) When well browned, remove
  from the pan and set aside until ready to cook the curry. Pour off most of
  the oil from the pan, leaving 2 tablespoons for cooking the chicken.
  
  Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds,
  then add the bay leaves, onion, and lemon grass; stir briefly and add the
  marinated chicken, stirring long enough to sear the meat slightly. Add the
  2 cups of water and carrot, then cover and bring to a boil. Turn the heat
  down and simmer for 5 minutes; uncover and stir, then cook, covered, for
  another 10 minutes. Remove the cover and add the prefried potatoes, the
  coconut milk, and the milk. Cover again and simmer another 15 minutes.
  Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Shrimp Toast
 Categories: Vietnamese, Appetizers, Seafood
   Servings: 16
 
    1/2 lb Fresh or frozen, peeled and
           -deveined, uncooked shrimp
      1 tb Cornstarch
      1 tb Prepared fish sauce, if
           -desired
  1 1/2 ts Sugar
    1/2 ts Grated gingerroot (or 1/4
           -teaspoon ground ginger)
    1/4 ts Salt
    1/8 ts Pepper
      6    Shallots, minced (about 1/3
           -cup)
      4    Garlic cloves, minced
     16    (1/2-inch thick) slices
           -French bread, 2-2/1 inches
           -in diameter
     16    Fresh cilantro leaves
           -(Chinese parsley or fresh
           -coriander leaves)
 
  Info:  from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
  Perry Lowell, RECIPE_CORNER, July 1993
  
  Thaw and chop shrimp.
  
  Heat broiler.  In medium bowl, combine all ingredients except bread and
  cilantro leaves;  mix well.  Place bread slices on ungreased cookie sheet.
  Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
  Turn slices over; spread evenly with shrimp mixture. Return to broiler;
  broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish
  with fresh cilantro.
  
  Makes 16 appetizers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vietnamese Spring Rolls
 Categories: Vietnamese, Appetizers
   Servings:  6
 
           Chile dipping sauce:
    1/2 c  Rice vinegar
    1/2 c  Fish sauce; use squid or ti
           -paros brand
    1/2 c  Hot water
    1/4 c  Sugar
    1/4 c  Fresh lime juice
      2 ts Minced garlic
      3 sm Fresh hot red chiles; (such
           -as jalapeno or
           Serrano), seeded and chopped
    1/2 c  Finely shredded carrot
    1/2 c  Finely shredded daikon; (ja
           -panese white radish)
           Or white turnip
           Spring roll filling:
      6 dr Shiitake mushrooms
      1 oz Cellophane noodles; (a/k/a
           -bean threads)
      1    Skinless boneless chicken br
           -east half; (6 oz.),
           Coarsely chopped
     10 oz Raw medium shrimp; shelled,
           -deveined and coarsely
           Chopped
      4 oz Ground pork
  1 1/2 c  Fresh bean sprouts; packed,
           -coarsely chopped
  1 1/2 c  Shredded carrots; packed
      1 c  Minced onions
      2 tb Minced garlic
    1/4 c  Fish sauce; use squid or ti
           -paros brand
      2 ts Sugar
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      3    Eggs; lightly beaten
           Assembly:
      1 c  Sugar
     26    8-inch round sheets dried ri
           -ce paper (banh trang)
           Peanut oil, for frying
           Garnish:
           Boston lettuce leaves
           Fresh mint sprigs
           Fresh coriander sprigs
 
  PREPARE THE DIPPING SAUCE:
      Combine all the ingredients except the carrot and daikon in a blender
  or food processor, and process until well blended and the sugar is
  dissolved.  Pour into a bowl and stir in the carrot and daikon. Cover and
  set aside. MAKE THE FILLING:
      Soak the mushrooms and cellophane noodles in separate bowls of hot
  water until they soften, about 30 minutes.  Drain the mushrooms and discard
  the soaking liquid.  Squeeze the mushrooms dry, cut off and discard the
  stems, and mince the caps.  Drain the noodles and discard the soaking
  liquid.  Cut into 1-inch-long pieces (there should be about 1/2 cup). Place
  the mushrooms and noodles in a large bowl, add the remaining filling
  ingredients, and mix well. ASSEMBLE THE ROLLS:
      Fill a large bowl with 8 cups hot water, add the sugar, and stir to
  dissolve.  Work with 1 sheet of the rice paper at a time, keeping the
  remaining sheets covered with a barely damp cloth to prevent them from
  curling.
      Completely immerse a sheet of rice paper in the hot water for 2
  seconds.  Remove from the water and place it on a damp kitchen towel. The
  rice paper should become pliable within seconds. Fold over the bottom third
  of the rice paper round.  Place about 3 tablespoons of the filling atop the
  center of the folded portion.  Shape the filling into a 4-inch-long log.
  Fold the sides of the rice paper over the filling and roll up the rice
  paper into a cylinder, enclosing the filling completely. Place the roll
  seam side down on a baking sheet lined with plastic wrap. Repeat with the
  remaining rice paper and filling.
      Preheat the oven to 250F. Line a baking sheet with paper towels. FRY
  THE ROLLS:
      Pour about 2 inches of oil into each of two large heavy skillets and
  heat to 325F.  Add as many of the rolls as will fit comfortably to each
  skillet (do not crowd or the rolls will stick together) and fry over
  moderate heat, turning often, until golden and crisp, about 20 minutes.
  Remove the rolls with tongs to the baking sheet.  Keep warm in the oven
  while you fry the remaining rolls. TO SERVE:
      Cut the rolls in half and arrange on a large platter. Surround with the
  lettuce leaves and mint and coriander sprigs. Serve the dipping sauce on
  the side.  Encourage your guests to wrap a lettuce leaf along with some
  herbs around a roll before dipping the packet into the sauce. Yield: 26
  rolls, enough for 52 hors d'oeuvre
       or 6 to 8 light main course servings. PLANNING AHEAD:
      The dipping sauce can be prepared a day ahead, covered, and
  refrigerated.  Bring to room temperature before serving.  The rolls can be
  assembled 1 day ahead, covered with plastic wrap, and refrigerated. The
  assembled rolls may also be frozen for up to 2 weeks. Defrost them
  thoroughly before frying. Cook's Notes: As rice paper is very delicate, it
  needs to be fried at a low to medium heat and therefore takes comparatively
  longer to brown and crisp. Make sure that the oil is not too hot when you
  add the rolls to it. Don't be tempted to take shortcuts by cooking the
  rolls
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vindaloo (Vinegar Pork Curry)
 Categories: Ceylon, Pork
   Servings:  6
 
      2 lb Lean pork
  1 3/4 oz Ginger
      4    Cloves garlic
    1/2 ts Chilli powder
      2 ts Turmeric
      1 ts Salt
      5    Cardamoms
      5    Cloves
      2    Cm cinnamon stick
      6    Black peppercorns
    7/8 oz Coriander
    1/2 oz Cumin
  3 1/3 tb Vinegar
           Sprig curry leaves
  5 1/8 tb Oil
      1 ts Mustard
 10 1/8 tb Water
 
  Wash and cube the meat. Grind together the ginger garlic, chilli powder,
  turmeric,  salt, cardamoms cloves, cinnamon stick, peppercorns, coriander
  and cumin together with the vinegar. Place the meat in a bowl, add the
  ground  ingredients  and  leave to marinate for 30 minutes. Place the curry
  leaves on top of the mixture and cover bowl. Place in the refrigerator for
  24 hours,  turning the meat over 2-3 times during that time. Heat the oil
  in a pan and add the mustard seeds. Cover with a lid and cook until they
  pop, then add the pork plus the marinade. Pour in the water, re-cover and
  bring to the boil.  Reduce the heat and simmer for 30 minutes. Take the lid
  off the pan and simmer until the pork is cooked and tender. Remove the
  cinnamon stick before serving. From "A taste of Sri Lanka" by Indra
  Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vindaloo - Goan Style Hot and Sour Pork
 Categories: Indian, Pork
   Servings:  6
 
      2 ts Whole Cumin Seeds
      2    Hot, Dried Red Chilies
      1 ts Black Pepper Corns
      1 ts Cardamom Seeds
      3    Stick Cinnamon
  1 1/2 ts Black Mustard Seeds
      1 ts Fenugreek Seeds
      5 tb White Wine Vinegar
  1 1/2 ts Salt
      1 ts Brown Sugar
      5 tb Vegetable Oil
      2    Medium Onions Cut Into Rings
  1 1/3 c  Water
      2 lb Pork Cut Into 1" Cubes
      1    1" Cube Ginger Chopped
      8    Cloves Garlic Peeled
      1 tb Ground Coriander Seeds
    1/2 ts Turmeric
 
  Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
  black mustard seeds and fenugreek seeds in a coffee-grinder or other spice
  grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar.
  Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame.
  Put in the onions. Fry, stirring frequently, until the onions turn brown
  and crisp. Remove the onions with a slotted spoon and put them into the
  container of an electric blender or food processor. (Turn off the heat.)
  Add 2-3 tablespoons of water to the blender and puree the onions. Add this
  puree to the ground spices in the bwl. (This is the vindaloo paste. It may
  be made ahead of time and frozen.) Dry off the meat cubes with a paper
  towel and remove large pieces of fat, if any. Put the ginger and garlic
  into the container of an electric blender or food processor. Add 2-3
  tablespoons of water and blend until you have a smooth paste. Heat the oil
  remaining in the pot once again over a medium-high flame. When hot, put in
  the pork cubes, a few at a time, and brown them lightly on all sides.
  Remove each batch with a slotted spoon and keep in a bowl. Do all the pork
  this way. Now put the ginger-garlic paste into the same pot. Turn down the
  heat to medium. Stir the paste for a few seconds. Add the coriander and
  turmeric. Stir for another few seconds. Add the meat, any juices that may
  have accumulated as well as the vindaloo paste and the water. Bring to a
  boil. Cover and simmer gently for an hour or until port is tender. Stir a
  few times during this cooking period. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vindaloo
 Categories: Indian, Pork, Beef
   Servings:  6
 
      1 tb Coriander seeds
      1 tb Poppy seeds
      1 tb Red mustard seeds
      1 tb Cumin seeds
    1/2 c  Corn or peanut oil
      2 tb Dried hot red chili flakes
      1 tb Ginger, fresh, grated
      4    Garlic cloves, ground to a
           -paste
      1 lb Pork, boneless, cut in 2"
           -cubes
      1 lb Beef, boneless, cut in 2 "
           -cubes
      1 ts Salt to taste
      1 c  Water
    1/2 c  Vinegar
 
  "Vinegar is a preservative & therefore the vindaloo may be kept in the
  refrigerator for several days before using. In fact, the flavour are
  intensified if the vindaloo is eaten one or two days before cooking, warm
  slightly. ... The vindaloo requires that a substantial amount of oil be
  used in the preparation. For our purpose & without compromising the flavor,
  I have suggested that the excess oil be poured off before dining. Toasting
  & grinding the whole spice seeds is the old-time method & very effective in
  deriving the most flavor. However, I have also lightly toasted ground
  spices, which is an improvement over using them directly from the
  container. The recipe is one prepared by the Bhatia Christians of Calcutta,
  a group of Anglo-Indians who have intermarried with Bengali Indians."
  
  Lightly toast the coriander, poppy, mustard seeds, & cumin seeds in a dry
  skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in
  a processor to a fine powder. Set aside. Heat the oil in a pan & add all
  the toasted dry spices, the chili flakes ginger and garlic. Stir fry over
  moderately low heat for 2 min. Add the meat & stir continuously for 10
  minutes as the meat browns. Add the water, cover the pan & cook until the
  meats are tender, about 1 hour. When the meats have been fully tenderized,
  add the vinegar & continue to cook until the vinegar evaporates & the oil
  has risen. This is an indication that the vindaloo is ready. At this stage,
  all the oil may be poured off before serving. Serve warm with plain white
  rice & masoor dal.
  
  SERVES:6 Source: The Anglo-Indian chapter in _The Varied Cuisines of India_
  by Copeland Marks posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vinegar Relish - Sambal Cuka
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 oz Peanuts, roasted or fried
      2    Cabe rawit or:
    1/2 ts Chilli powder
      1    Clove garlic
      3 tb White vinegar
    1/2 ts Sugar
      1 tb Boiled water
           Salt to taste
 
  This is another very easy sambal, especially good with soto and Tahu
  Goreng.
  
  Crush the cabe rawit or chilli powder and garlic, add the nuts, and
  continue crushing until fine. Add the sugar, salt, vinegar and water. Mix
  well, and serve.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Water Spinach with Bean Curd
 Categories: Chinese, Vegetarian
   Servings:  4
 
      2 lb Fresh Chinese water spinach
           - or: European spinach
      2 tb Peanut oil
      3 tb Chile fermented bean curd
           -=OR=-
           -plain fermented bean curd
      2 tb Rice wine or dry sherry
      3 tb Water
 
  WASH WATER SPINACH, drain. Cut off bottom 2 inches of stem. Cut rest of
  spinach into 4-inch segments. Heat wok or large saute pan until hot; add
  oil. Put in fermented bean curd and crush with spatula, breaking into small
  pieces. Put in water spinach and stir-fry 2 minutes. Pour in rice wine and
  water and cook 3 minutes. Place on serving platter; serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watercress Salad with Bean Cheese Dressing
 Categories: Chinese, Salads
   Servings:  6
 
  1 1/2 lb Fresh watercress (or
           -spinach)
           DRESSING:
    1/2 c  Salad oil
    1/2 ts Sesame paste
      1    Sq. bean cheese, unseasoned
    1/2 ts Chili flakes
      1 pn Sugar
      1 ts Lemon juice
      2 tb Cold water
 
  White bean cheese is a variety of fermented bean curd, called bai dou- fu
  yu; when properly aged, it resembles a cross between Camembert and blue
  cheese, though more pungent and salty.
  
  Wash watercress (or spinach) in colander.  Pour boiling water over
  watercress.  Immediately plunge vegetable into cold water to stop cooking
  process; drain and reserve.  You can refrigerate or use at room
  temperature.
  
  Cream sesame paste, bean cheese and salad oil.  Add chili flakes, sugar,
  lemon juice and cold water; mix well.  Shortly before serving, toss
  dressing with watercress.  Serve on individual salad plates.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wayward Wontons
 Categories: Chinese, Appetizers, Seafood
   Servings: 20
 
      1 pk Wonton Squares
      1    6 oz Can Crabmeat
      2    3 oz Pkgs. Cream Cheese
      1    Green Onion (Chopped)
      1 tb Garlic Powder
 
  Mix crabmeat, softened cream cheese, onion, and garlic.  Put a spoonful of
  the mixture into each wonton and fold over.  Deep fry until light brown and
  crisp.
  
  As far as servings go, it made about 20 stuffed wontons and still had ample
  wontons left over for the next batch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West: Bombay-Style Chicken Curry in Delicate Cream Sauce
 Categories: Indian, Chicken
   Servings:  4
 
           Stephen Ceideburg
      1 ts Cumin seed
      6    Whole cloves
      8    Black peppercorns
      1    One-inch piece cinnamon
           -stick
      5    Green cardamom pods,husked
      3 tb Light vegetable oil
      1 lg Onion, finely chopped
      3    Garlic cloves, minced
      1 tb Peeled and grated fresh
           -ginger
  1 1/2 c  Skinned, chopped tomato
      3 lb Chicken, skinned, cut into
           -serving pieces
    1/2 c  Plain yogurt
      1 c  Water
    1/2 ts Cayenne pepper
  1 1/2 ts Salt, or to taste
      1 c  Half-and-half
           GARNISHES:
      2 tb Chopped cilantro
      1    Red onion, peeled, sliced
      1    Red or green bell pepper,
           -cored and sliced
      1    Lemon, cut into wedges
 
  Every state has its own style of cooking chicken. This dish, which is
  cooked in a fragrant cream sauce, is popular in Maharashtra, Bombay.
  
  Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an
  electric coffee mill and grind until reduced to a powder. Set aside.
  
  Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and
  ginger. Cook until onion is lightly browned, about 4 minutes,
  
  Add ground spice mixture and cook until fragrant, about I minute. Add
  tomato and chicken. Cook, stirring, until chicken pieces are no longer
  pink.
  
  Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt.
  
  Reduce heat to medium, cover, and cook for 20 minutes.
  
  Stir in half-and-half; simmer until chicken is tender and sauce is thick,
  about 10 minutes.
  
  Skim off excess fat.
  
  Arrange chicken on a heated, deep serving dish and pour sauce over.
  
  Garnish with cilantro.
  
  Surround with onions, peppers and lemon wedges.
  
  PER SERVING: 365 calories, 36 g protein, 18 g carbohydrate, 17 g fat ( 6 g
  saturated), 119 mg cholesterol, 959 mg sodium, 3 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West: Mixed Vegetables Jaipur-Style (Sabji Jaipuri)
 Categories: Indian, Vegetarian
   Servings:  4
 
           Stephen Ceideburg
      1 ts Cumin seeds
      1 ts Coriander seeds
      1 tb Mild vegetable oil
      1 md Onion, sliced
      2 tb Tomato paste
     10    Whole cashew nuts
      1 c  Half-and-half
      1 tb Ghee
      5    Whole cloves
      5    Cardamom pods
      1    One-inch piece cinnamon
           -stick
      1 md Tomato, peeled, chopped
    1/2 c  Cauliflower florets
    1/2 c  Broccoli florets
      5    Brussels sprouts, cut in
           -half
      1 md Carrot, cut into 2-inch
           -sticks
    1/2 c  Diagonally cut green beans
    1/2 c  Water
    1/2 ts Cayenne pepper
    1/2 ts Salt, or to taste
    1/4 c  Raisins
           Fresh mint sprigs for
           -garnish
 
  This makes a delicious and colorful vegetarian entree.
  
  Combine cumin and coriander in a small skillet and dry-roast over medium
  heat for 6 to  8 minutes. Remove and set aside. Heat oil in the same pan,
  add onion and stir-fry until brown, combine cumin-coriander, fried onion,
  tomato paste, nuts and half of the half-and-half. Blend into smooth past
  and set aside.
  
  Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves,
  cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until
  soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground
  paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover
  cook over medium heat until vegetables are tender.
  
  Garnish with mint sprigs and serve.
  
  PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g
  saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West: Royal Lamb Chops Braised with Nuts and Saffron
 Categories: Indian, Lamb
   Servings:  2
 
           Stephen Ceideburg
      4 tb Unsalted butter
    1/4 c  Sliced almonds
    1/4 c  Slivered pistachios
      6 lg Garlic cloves
      1    One-inch piece fresh ginger
      1 ts Coriander
      5    Green cardamom pods,husked
      1    Fresh hot green chile
    1/4 ts Black peppercorns
      5    Whole cloves
    1/2 ts Royal cumin, or regular
           -cumin seeds (see note)
    1/4 ts Ground mace
    1/4 c  Water
      3    Lamb rib chops, 4 ounces
           -each, trimmed of all fat
    1/2 c  Water
    1/2 ts Saffron threads, dissolved
           -in 2 tablespoons hot water
           Salt (optional)
    1/2 c  Peas, fresh or frozen
      2 tb Minced fresh cilantro or
           -parsley
 
  This elegant entree is a specialty of Rajasthan, home of the Rajput
  warriors.
  
  Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add
  almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
  Remove with a slotted spoon and set aside.
  
  Combine the garlic, ginger, coriander, cardamom, chili, peppercorns,
  cloves, cumin, mace and water in a blender and blend to form a smooth
  paste.
  
  Arrange lamb in a large shallow dish. Rub the spice mixture over both sides
  of lamb. Cover and refrigerate 30 minutes.
  
  Heat remaining 2 tablespoons butter in a large, heavy skillet over
  medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the
  water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
  Add remaining water; sprinkle in saffron. Cover and cook until lamb is
  tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and
  cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a
  heated platter. Stir sauce and pour over lamb. Top with fried nuts and
  cilantro.
  
  Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal
  Moghul dishes it was most used in. It is available at Indian markets.
  
  PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g
  saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Western-Style Peking Duck
 Categories: Chinese, Poultry
   Servings:  6
 
      4 lb (to 5 lb) duckling
      5    Whole green onions
    1/2 ts Each ground ginger and
           -cinnamon
      1 tb Honey
    1/2 c  Plum sauce
    1/4 ts Each ground nutmeg & white
           -pepper
           Fresh cilantro
    1/8 ts Ground cloves
      3 tb Soy sauce
     24    Mandarin Pancakes (Recipe
           -Follows)
 
  Rinse duck inside and out and pat dry; cut off tail and discard; reserve
  giblets for another use.  Mix together ginger, cinnamon, nutmeg, pepper and
  cloves.  Sprinkle 1/2 t of spice mixture inside duck.  Stir 1 T of the soy
  into remaining spice mixture, then rub evenly over exterior of bird. Cut
  one of the green onions in half and tuck inside cavity of duck. Cover and
  refrigerate for 2 hours or until next day. Set duck, breast side up, on a
  rack over 1 1/2 to 2 inches boiling water. Cover and steam for one hour,
  adding more water, if necessary, as it evaporates. Cool duck so it firms
  slightly, then drain and discard juices and green onion from cavity. Set
  duck, breast side up, on a rack in a baking pan and prick skin all over
  with a fork.  Bake in a 375 degree oven for 30 minutes. Blend remaining 2 T
  soy with honey and brush on duck. Turn oven temperature to 500 degrees.
  Bake for 5 minutes or until skin becomes richly browned; do not allow skin
  to char. While duck is roasting, cut remaining green onions and tops in 1
  1/2 inch pieces, then cut lengthwise in thin strips. Serve green onions and
  plum sauce in separate bowls.  When duck is roasted, slice off skin and cut
  into roughly 2 inch square pieces.  Slice meat into bite-size pieces.
  Reserve bones for duck soup.  Arrange skin and duck pieces on a serving
  plate and garnish with cilantro. To eat, put a small piece of skin and meat
  on a mandarin pancake.  Top with a few green onion slivers and a dab of
  plum sauce, then fold pancake around duck and eat with your hands.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wettha Apo-Dthatsa (Diet Pork)
 Categories: Burma, Pork
   Servings:  4
 
      1 lb Boneless lean pork, cut into
           -1-inch cubes
  1 1/2 c  Water
      2 ts Palm sugar OR Indian jaggery
           -OR commercial brown sugar
      1 ts Tamarind paste, dissolved in
      2 tb Water, strained
    1/2 ts Salt
      1 ts Fish sauce (nam pya ye)
 
  Pork prepared in this manner is recommended by Buddhist healers for persons
  who are watching their diet (tha-moat-htan).
  
  1.  Cook the pork in the water in a covered pan over moderate heat for
  about 45 minutes, until the liquid has nearly evaporated.
  
  2.  Add the sugar, tamarind liquid, salt, and fish sauce. Cook over low
  heat until almost all the liquid has evaporated and just enough sauce
  remains so that the pork is moist.
  
  Serve warm with rice with other dishes.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Shared by: Karin Brewer,
  Cooking Echo, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheat Starch Wrappers for Dumplings
 Categories: Chinese, Appetizers
   Servings: 30
 
           Stephen Ceideburg
      1 c  Wheat starch
    1/4 c  Tapioca starch
      1 c  Boiling water
      1 tb Peanut oil plus more to oil
           The wrappers
 
       Combine the wheat starch and tapioca starch in a mixing bowl.  When
  the water reaches a boil immediately pour it into the flour and stir
  vigorously into a ball, with a wooden spoon.  The hot boiling water cooks
  the starches.  Add the oil to the dough and mix together as well as
  possible.  The dough at this point is quite thick and lumpy.
  
       While hot, gather up the dough and knead on a lightly oiled surface
  until smooth and well blended, about 3 minutes.  It should feel a bit
  rubbery and putty-like.  Cover with a damp towel.
  
       Dough is ready to make Ha Gow or Fun Gwau.
  
  Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Fish Pieces in Soup
 Categories: Chinese, Soups, Seafood
   Servings:  4
 
    1/2 lb Fish fillet (e.g. sole,
           -snapper, butterfish)
      4 c  Chicken stock
      1 c  Bean thread noodles (or
           -vermicelli), soaked
      1 md Cucumber
      1 sl Ginger root
      1 pn Sugar
      2 ts Cornstarch paste
           Chinese parsley leaves
 
  Refreshing to the palate, very tasty and filling.
  
  Preparation:  Peel cucumber; slice in half lengthwise; slice thinly
  cross-wise.  Or, use fancy vegetable cutter to make animal figures. Cut
  fish into dollar-size pieces; blanch in boiling vinegar water for 15
  seconds, drain. Wash Chinese parsley; remove stems.
  
  Cook Soup:  Combine stock & ginger root in sauce pan; bring to just under
  boil.  Remove ginger slice.  Add noodles, sugar & cornstarch paste; stir.
  Add fish & cucumber.  Cook at high simmer until fish is done: 3-5 minutes.
  Don't allow broth to boil; you want it to remain clear. Remove to covered
  serving bowl; garnish with parsley leaves; serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Fish Filets in Bean Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 lb Fish filets (soft flesh fish
           -like sole)
    1/2 c  Dry sherry
      1 ts Sugar
    1/2 ts Thin soy sauce
    1/2 ts Fresh ginger, minced
      1 tb Cloud Ear black fungus (or
           -water chestnuts)
    2/3 c  Chicken stock
    1/2 ts Szechwan Soybean Paste
      1 ts Cornstarch paste (approx)
    1/2 ts Sesame oil
 
  Cook this dish quickly so fish will be flaky and tender.
  
  Preparation:  Wash and soak Cloud Ear fungus for about 30 minutes or until
  soft; drain.  Slice fish filets into 2" squares; marinate in sherry, sugar
  and soy sauce for 15 minutes.  Mix stock and soybean paste; add in half the
  marinade when fish is removed.
  
  Cooking:  Heat wok to high.  Add stock mixture; when it comes to slow boil,
  add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in
  cornstarch paste; keep stirring as you do; sauce should attain a medium
  consistency.  Allow sauce to cook for another minute. Reduce heat to
  medium, then introduce fish pieces.  Poach for about 1 minute or until
  flaky and milky white.  Avoid overcooking.  Stir in sesame oil. Serve.
  
  Variation:  Use thinly sliced water chestnuts in place of Cloud Ear black
  fungus; garnish with minced green onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whitebait Fritters (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
      4 oz Raw whitebait
      2    Eggs
      1 ts Salt
      2 tb Fresh breadcrumbs
 
  Whitefish are tiny 2 inch white fish which are the young of a fish of the
  smelt family. They swim in large shoals and are netted around the New
  Zealand coastline. The Maori name is Inanga.
  
  1. Beat the eggs well and then mix in the other ingredients until they are
  well blended.
  
  2. Drop spoonfuls of the mixture into a pan with a thin layer of hot
  butter. They should be fried like pancakes.
  
  3. Serve hot with lemon juice squeezed over the fritter. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wine Fish Chunks in Broth
 Categories: Chinese, Seafood
   Servings:  6
 
      2 lb Oily fish, such as mackerel
      2 ts Salt
    1/2 c  Good dry white wine
    1/4 ts Salt
    1/2 ts Ginger root, minced
      4    Napa cabbage leaves
      2    Scallions
      2    Cubes hard bean curd
      1 tb Cooked salad oil
    1/2 ts Ground white pepper
 
  MARINATING: have fish cleaned, discarding head & fins. Wash fish, cut
  across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish
  chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2
  hours, turn fish to mix with marinade.
  
  PREPARATION: Wash cabbage; slice leaves down middle, then in 2" sections.
  Rinse bean curd; cut into 1" cubes. Wash, trim and shred scallions, greens
  and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
  from heat.
  
  COOKING: Rinse fish chunks, drain. Heat chicken stock, bean curd, ginger
  and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes.
  When you are ready to add fish and cabbage, turn up heat to boil; add fish
  and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
  about 3 to 5 minutes - cabbage leaves will be bright lime green.
  
  Ladle fish, cabbage and bean curd into warm shallow serving bowl; add soup.
  Garnish with cooked oil, minced scallion and pepper. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wined Fish Chunks in Broth
 Categories: Chinese, Seafood
   Servings:  4
 
      2 lb Oily fish, such as mackerel
      2 ts Salt
    1/2 c  Good quality dry white wine
      3 c  Chicken stock
    1/2 ts Ginger root, minced
    1/4 ts Salt
      4    Napa cabbage leaves
      2    Scallions
      2    Cubes hard bean curd
      1 tb Cooked salad oil
    1/2 ts Ground white pepper
 
  The unique character of this dish is the marriage of firm textured oily
  fish with a good quality of wine.  We suggest you also use white rice wine,
  such as sake.  Don't stint on the quality of the wine; flavor is important.
  This dish is an entree, not a soup course, so the amount of broth is less
  than you would expect for a soup.
  
  Marinating:  Have fishmonger clean fish, discard head and fins.  Wash fish,
  cut across fish in 1 1/2" sections.  Mix salt and white wine in bowl. Add
  fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
  2 hours, turn fish to mix with marinade.
  
  Preparations:  Wash cabbage; slice leaves down middle, then in 2" sections.
  Rinse bean curd; cut into 1" cubes.  Wash, trim and shred scallions, greens
  and all.  Peel and mince ginger.  Heat salad oil to point of smoking.
  Remove from heat; reserve.
  
  Cooking:  Rinse fish chunks, drain.  Heat chicken stock, bean curd, ginger
  and salt in sauce pan.  Reduce heat, cover pan, and simmer for 10 minutes.
  When you are ready to add fish and cabbage, turn up heat to boil; add fish
  and cabbage when liquid boils; cover pan.  Fish and cabbage are cooked in
  about 3 to 5 minutes - cabbage leaves will be bright lime green.
  
  Ladle fish, cabbage and bean curd into warm shallow serving bowl; add soup.
  Garnish with cooked oil, minced scallion and pepper.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winter Melon Soup, Simplified (Doong Gwah Tong)
 Categories: Chinese, Soups
   Servings:  5
 
     10 oz Chicken thighs
    1/2 lb Winter melon or watermelon
      7 c  Water
      6    Fresh water chestnuts, peel
           And slice
    1/2 c  Sliced mushrooms, canned
    1/2 ts Chicken base (or 1/2 chicken
           Bouillon cube)

MMMMM-----------------------------MARINADE----------------------------------
      1 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Cornstarch
 
  1. Remove the meat from the chicken thighs; save the bones for soup. Dice
  the chicken into small cubes (approximately 1/2").
  
  2. Sprinkle chicken with each of the ingredients listen under "marinade,"
  mix well and marinate for 1/2 hour.
  
  3. Remove skin and dice melon (1/2" cubes).
  
  4. Measure the water into a large pot, add the chicken bones and boil for
  25 minutes.
  
  5. Remove bones from pot, add the chicken and the diced winter melon, cover
  and cook over medium heat for 10 minutes.
  
  6. Now, add diced water chestnuts, sliced mushrooms and the chicken base or
  bouillon cube.
  
  7. Bring to a boil, and serve.
  
  SOURCE: Chopsticks, Clever and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wok Beef Burgundy
 Categories: Chinese, Beef
   Servings:  6
 
      2 lb Beef, cut into 1" cubes
      3 c  Water
     12 sm White onions
    1/4 c  Flour
      6 tb Olive oil
      2 cl Garlic, minced
      1 c  Fresh mushrooms
      2 c  Burgundy or other good
           Red wine
      1 c  Beef broth
  1 1/2 ts Thyme leaves
      2 ts Parsley flakes
      1    Bay leaf
           Salt and pepper to taste
 
  In wok,add water and heat to boiling over high heat.Add onions and blanch 3
  minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil
  until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly
  brown on all sides.Remove beef and keep warm.Lightly brown onions and
  garlic.Return the beef to wok.Add  remaining ingredients, cover and simmer
  over low heat about 1 1/2 hours or until meat is tender.Remove the bay
  leaf. Serve on toasted buttered bread, noodles or mashed potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wok Vegetables
 Categories: Chinese, Vegetables
   Servings:  6
 
      4 tb Oil
      4    Cloves garlic
    1/2 c  Cashews for garnish
           GROUP 1:
      1 c  Asparagus
    1/4 c  Carrots
      1 c  Broccoli
      1 c  Potatoes
    1/2 c  Turnips
           GROUP 2:
    1/2 c  Cauliflower
      1 c  Onion
      1 c  Celery
      1 c  String beans
  1 1/2 c  Snow peas
           GROUP 3:
  1 1/2 c  Sprouts
      1 c  Lettuce
      1 c  Tomatoes
  1 1/2 c  Water chestnuts
 
  Choose at least 2 vegetables from each group; dice them. Heat oil in wok or
  large skillet; add garlic. Add group 1 vegetables to hot oil; stir-fry 7
  minutes. Add choices from group 2; stir-fry 5 minutes. Add choices from
  group 3; stir-fry 5 minutes. Serve over hot rice. Garnish with cashews.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Won Ton in Oyster Sauce (Ho Yau Gon Lo Won Ton)
 Categories: Chinese, Pasta
   Servings:  1
 
     40    Won ton
      2 qt Water
  1 1/2 tb Sesame oil
      1 tb Thin soy sauce
      2 tb Oyster sauce
      1    Green onion, chopped
 
  In a large saucepan bring 2 quarts water to a boil.
  
  Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or
  colander.
  
  Put the cooked won ton in a deep serving bowl, and add all other
  ingredients except the green onion, and mix carefully.
  
  Garnish with the chopped green onion.
  
  VARIATION: Heat sauce in wok; stir fry won ton briefly.
  
  SOURCE: Chopstick, Cleaver, and wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wonton Soup #1
 Categories: Chinese, Soups
   Servings:  4
 
      2 oz Cooked ground pork
    1/4 c  Chopped scallions (green
           -onions)
      2 ts Teriyaki sauce
    1/2 ts Cornstarch
    1/4 ts Ground ginger
     20    Wonton wrappers (3 x 3-inch
           -squares)
           SOUP:
  2 3/4 qt Water, divided
      3    Pkt instant chicken broth
           -and seasoning mix
      1 c  Shredded spinach
    1/4 c  Thinly sliced mushrooms
 
  WONTONS:  In small bowl combine pork, scallions, teriyaki sauce, cornstarch
  and ginger, mixing well.  Spoon an equal amount of pork mixture (about 1/2
  teaspoon) onto center of each wonton wrapper; moisten edges of wrappers
  with water and fold wrappers in half, triangle-fashion, enclosing filling
  and forming 20 wontons.  Press edges together to seal; bring base corners
  of each triangle together, overlapping corners, and press to seal. Cover
  and refrigerate until ready to use.
  
  SOUP:  In 3-quart saucepan bring 2 quarts water to a boil.  Add wontons
  and, when wontons rise to surface, cook for 1 minute longer. Using slotted
  spoon, remove wontons to plate and set aside.  Discard cooking liquid.
  
  In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix
  and stir to dissolve.  Add spinach and mushrooms and cook for 1 minute; add
  wontons and cook until heated through.
  
  Makes 4 servings; about 3/4 cup soup and 5 wontons each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wonton Soup #2
 Categories: Chinese, Soups
   Servings:  6
 
  1 1/2 c  Bok choy
      1 tb Peanut oil
      6 c  Vegetable stock
           Salt & pepper
     25    Wontons
      3    Scallions, thinly sliced
           -- on the diagonal
 
  In a soup pot, saute the bok choy in the oil for 1 minute.  Add the stock &
  bring to a boil.  Lower the heat & simmer till the bok choy is just tender,
  about 5 minutes.  Season.
  
  In a separate pot, bring about 2 quarts of water to a boil.  Drop the
  wontons into the boiling water & cook until tender.  Drain & add to the
  soup.  Serve garnished with scallions.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wonton Soup or Fried Wonton
 Categories: Chinese, Soups
   Servings: 50
 
           WONTONS:
      1 lb Ground pork
      1 pk Frozen chopped spinach,
           -thawed and squeezed dry
      1    Clove garlic, finely chopped
      1    Scallion, thinly sliced
      1    To 2 tsp salt
      1 ts Sherry (or any wine)
      1 ts Sesame oil
      1 pk Wonton wrappers
           Cold water for sealing
           SOUP:
      6 c  Chicken stock, fresh or
           -canned (2 to 3 cans
           With water added)
 
  FILLING:  Mix the pork, spinach, garlic, scallion, salt, sherry and sesame
  oil thoroughly in a large mixing bowl.
  
  WONTONS:  Place 1 teaspoon of the filling in the center of each wonton
  wrapper.  With a finger dipped in water, moisten 2 adjacent sides and fold
  over to make a triangle.  With both hands hold the triangle by the 2 widest
  corners and push down so thaat the filled center folds up. Moisten one end
  and pinch the tqo ends firmly together.
  
  This makes about 50 wontons.  Uncooked wontons can be wrapped and kept
  frozen for 1 to 2 weeks.
  
  TO COOK:  Bring 2 quarts of water to a boil and drop in the wontons. Return
  to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the
  wontons.  Bring the stock to a boil in a pot, add the wontons and return
  again to a boil.  Serve at once.
  
  FRIED WONTON:  Wontons can also be deep fried in vegetable oil and eaten as
  an hors d'oeuvre.
  
  Ann Hseuh Chen [Double - ly Delicious; Columbia Mothers of Twins Club]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wontons
 Categories: Chinese, Appetizers
   Servings:  1
 
      2 tb Peanut oil
  1 1/2 tb Grated fresh ginger
      2 md Garlic cloves, pressed
      2    Tofu cakes, crumbled
    1/2 c  Finely chopped scallions
      2 ts Dark sesame oil
      2 tb Tamari soy sauce
     50    Wonton wrappers
           Bowl of lukewarm water
           Cornstarch for dusting
 
  Heat peanut oil in a wok.  Sizzle the ginger & garlic briefly then add tofu
  & stir-fry for a few minutes.  Add scallions, sesame oil & tamari & stir
  well.  Set aside to cool.
  
  Set up a work area with wonton wrappers, water & cornstarch.  Place a
  wrapper in front of you in a diamond position.  Drop a heaping teaspoonful
  of filling in the centre of the wrapper.  Moisten all 4 edges with water &
  pull the top corner down to the bottom, folding the wrapper over the
  filling to make a triangle.  Press edges firmly to make a seal.  Bring left
  & right corners together above the filling.  Overlap the tips of these
  corners, moisten with water & press together.  Place completed wrapper on
  the corn-starch platter & continue till all wrappers are used.
  
  FOR SOUP: Drop wontons into boiling water & cook for 5 minutes.  Drain.
  
  TO FRY: Heat 2 to 3 cups of oil in a wok till hot.  Deep fry wontons in
  batches till golden, 2 to 3 minutes on each side.  Drain.  Serve with
  dipping sauce or duck sauce.
  
  Uncooked wontons will keep in the freezer for a good 2 months if well
  wrapped.  Thaw before frying, but they can be boiled straight from frozen &
  cooked 2 minutes longer.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Woo Dip Har - Butterfly Prawns
 Categories: Chinese, Seafood
   Servings:  6
 
     12 lg Prawns
      1 tb Chinese wine or dry sherry,
           -optional
      2 tb Light soy sauce
      1 sm Clove garlic, crushed
    1/4 ts Salt
    1/2 ts Finely grated fresh ginger
    1/2 c  Corn flour (I assume this is
           -cornstarch?)
      1 lg Egg, beaten
           Breadcrumbs for coating
           Peanut oil for deep frying
 
  Shell and de-vein prawns, leaving tails on.  With a sharp knife slit prawns
  along curve of back but do not cut right through.  Combine wine, soy sauce,
  garlic crushed with salt, ginger.  Marinate prawns in this mixture for 15
  minutes.
  
  Dip prawns into corn flour, shake off excess flour, then dip into beaten
  egg and finally into breadcrumbs. Press gently to flatten prawns and firm
  on the crumb coating.
  
  Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2
  minutes.  Drain on absorbent paper and serve hot with chilli sauce if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yakitori Glaze
 Categories: Japanese, Condiment
   Servings:  1
 
           Stephen Ceideburg
    1/2 c  Sake
    1/4 c  Mirin (sweet rice wine)
    3/4 c  Japanese soy sauce
    1/4 c  Sugar
      1 oz Tamari
      1 ts Grated fresh ginger
 
  Combine all ingredients in a small saucepan and bring to a boil. Cook until
  reduced by a quarter. Cool. Store in the refrigerator.
  
  Makes about 1 3/4 cups.
  
  To use: Dip thinly sliced meat, chicken cubes, shrimp or fish filets in the
  glaze, then grill. May also be brushed on food as it cooks.
  
  From an article by Heidi Haughy  Cusik, The San Francisco Chronicle,
  7/1/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yakitori
 Categories: Japanese, Chicken, Appetizers
   Servings:  2
 
      2 tb Each dry sherry and canned
           -chicken broth
      1 tb Teriyaki sauce
    1/2    Clove garlic, thinly sliced
    1/4 ts Pared ginger root, thinly
           -sliced
      5 oz Skinned and boned chicken
           -breast, 1-inch pieces
      5 oz Chicken livers
      8 sm Mushroom caps
      4 md Scallions cut in 1-inch
           -pieces
 
  In small stainless-steel or glass mixing bowl combine sherry, chicken
  broth, teriyaki sauce, garlic and ginger; mix well.  Add chicken and livers
  and toss to coat with marinade.  Cover with plastic wrap and refrigerate
  for at least 1 hour.
  
  Onto each of four 12-inch wooden or metal skewers, starting and ending with
  mushroom cap and alternating remaining ingredients, thread 2 mushroom caps,
  1/4 each of the chicken pieces, livers and scallions. Remove and discard
  garlic and ginger from marinade, reserving marinade. Set skewers on
  nonstick baking sheet and broil 4 to 5 inches from heat source, turning
  once and brushing frequently with marinade, until livers are browned and
  firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on
  serving plate and brush or pour any pan drippings over skewers.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yam Thua Phu - Spicy Winged Bean Salad
 Categories: Thai, Pork
   Servings:  2
 
           Stephen Ceideburg
    1/2 lb Winged beans
    1/2 c  Steamed pork sliced into
           -small pieces [They're in
           Julienne slices in the
           -photo. S.C.]
    1/4 c  Coconut milk
      2 tb Fried sliced shallot
      2 tb Coarsely ground roasted
           -peanuts
      2 tb Fish sauce
  1 1/2 tb Sugar
      2 tb Lime juice
      1 sm Pan-roasted dried chilli
      2 sm Roasted shallots
      1 sm Roasted garlic bulb
 
  Preparation:
  
  Immerse the winged beans in boiling water for 3 minutes and then cut into
  small pieces.
  
  Bring the coconut milk to a boil and then remove from heat.
  
  Pound the chilli, the roasted shallots, and the garlic well in a mortar;
  then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer
  to a bowl.
  
  Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut,
  toss to mix well, and then place on a serving-  platter.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yan Jian Rou (Chili Pork)
 Categories: Chinese, Pork
   Servings:  4
 
      1 lb Lean pork
      1 tb Light soy sauce
      2 tb Rice wine or dry sherry
      1 pn Salt
      2 ts Sesame oil
      3 tb Peanut oil
      8 oz Fresh mild chiles
      3 tb Finely chopped garlic
      1 ts Red chili powder
           -=OR=- Cayenne pepper
      1 ts Sichuan peppercorns, roasted
           - and crushed
      3 tb Water
      1 tb Light soy sauce
      2 ts Sugar
 
  CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1
  tablespoon rice wine, salt and sesame oil. Cut the chiles in half
  lengthwise and seed them. Heat a wok or large saute pan until it is hot.
  Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1
  minute. Remove the pork with a slotted spoon. Reheat the wok and add the
  remaining oil. When it is very hot, add the fresh chiles, garlic, chili
  powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add
  the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for
  another 30 seconds. Return the meat to the wok and heat through. Give the
  mixture several good stirs, turn onto a platter, and serve. Serves 4 as
  part of a Chinese meal or 2 as a single dish.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Year of the Dragon Beef
 Categories: Chinese, Beef, Microwave
   Servings:  4
 
      1 lb Beef top round steak, cut
           1" thick
      1 tb Vegetable oil
      1 cl Garlic,minced
      1 c  Single strength beef broth
      2 tb Cornstarch
      4 ts Soy sauce
      1 ts Finely minced fresh ginger
           Root
      1 lg Red bell pepper, cut into
           Thin strips
      6 oz Frozen pea pods, thawed and
           -patted dry
           Green and White salad savoy
      3 c  Hot cooked rice
 
  Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt. rectangular
  dish with oil;evenly layer beef strips and garlic over bottom.Cover with
  waxed paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or
  until meat is brown.Pour off drippings,if necessary. Combine
  broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway
  through cooking,microwave on high 4 minutes.Stir in red pepper.Stirring
  every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens
  and boils.Stir in pea pods. Stirring midway through cooking,microwave on
  high 2 to 3 minutes or until heated through. Line outer edge of platter
  with salad savoy.Place rice in center of platter;spoon beef mixture over
  rice.Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Rice
 Categories: Indian, Rice, Vegetarian
   Servings:  4
 
      3 tb Ghee
      1 md Onion, chopped
    1/2 ts Turmeric
      2    Bay leaves
      4    Cloves
      4    Black peppercorns
      2    1" cinnmaon sticks
      2    Black cardamom pods
      2 c  Brown rice, presoaked
    3/4 c  Water
      3 tb Green peas
      1 ts Salt
      1 pn Saffron
 
  Heat ghee in a skillet.  Saute onion over a medium heat till golden.
  Reserve some of the onion for garnishing later.
  
  Add turmeric to the skillet.  Stir & heat briefly.  Add the rest of the
  spices in order.  Mix well.
  
  Add the rice & stir a few times.  Pour over water, stir & bring to a boil.
  Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
  Sprinkle with saffron & reserved sauted onion.  Serve hot.
  
  Michael Pandya, "Indian Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Chicken
 Categories: Indian, Chicken
   Servings:  8
 
      4 lb Chicken Pieces Skinned
      3 tb Lemon Juice
      3    Garlic Cloves Minced
  1 1/2 ts Soy Sauce
    1/2 ts Fine Herbs
  1 1/2 ts Turmeric
    1/4 ts Freshly Ground Pepper
    3/4 ts Ground Ginger
      3 c  Plain Yogurt
    1/2 ts Cinnamon
      2    Onions Finely Chopped
    1/2 ts Ground Cloves
 
  Rub chicken with garlic, fine herbs and pepper. Combine remaining
  ingredients in large bowl. Add chicken, turning to coat well. Cover and
  marinate in refrigerator 24 hours turning occasionally. Preheat oven to
  350F. Remove chicken from marinade and place in single layer in large
  roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces
  and bake about 30 minutes longer or until lightly browned, basting
  occasionally with marinade. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt with Cumcumber and Mint - Kheere Ka Raita
 Categories: Indian, Condiment
   Servings:  6
 
  2 2/3 c  Plain Yogurt
      1    Cucumber Peeled And Grated
      2 tb Finely Chopped Fresh Mint
    1/2 ts Roasted Cumin Seeds
    1/4 ts Cayenne Pepper
      1 ts Salt
    1/4 ts Black Pepper
 
  Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth
  and creamy. Add all the other ingredients and mix. Cover and refrigerate
  until ready to eat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Young Jewel Fried Rice (Yeung Chau Chow Faan)
 Categories: Chinese, Rice
   Servings:  6
 
      4 c  Hot cooked rice
      1 c  Diced roast pork
      1 c  Diced cooked shrimp
      1 c  Diced cooked chicken
      2 c  Fresh bean sprouts
      2    Scallions, chopped,
           -including green ends
      1 c  Shredded lettuce
      2    Eggs, slightly stirred
    1/4 ts Ground pepper
      1 ts M.s.g.
    1/4 c  Soy sauce
    1/4 c  Vegetable oil
 
  Add, subtract, substitute to your heart's content.
  
  Mix together pepper, m.s.g. and soy sauce and set aside.
  
  Heat wok or frying pan hot and dry.  Add one half of the oil.  Turn heat to
  medium.  Add the eggs, and stir lightly so the whites and yolks are mixed
  slightly.  Remove from pan while still a little soft, and put aside.
  
  Turn up heat; add remainder of oil and add the meats, bean sprouts and
  scallions.  Stir fry for 2 minutes.  Add the hot rice.  Pour soy sauce
  mixture and mix thoroughly.  Put back the scrambled eggs.  Turn off heat
  and add the lettuce.  Stir and serve.
  
  Substitutions and Variations:  The fresh bean sprouts may not be obtainable
  in your area.  You may leave them out of the recipe and increase the amount
  of shredded lettuce to 2 cups.  A small green pepper, halved and finely
  diced is also a good substitute for the bean sprouts, and will brighten the
  color.
  
  From: Jim Lee's Chinese Cookbook Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yum Hoi Mang-Pu - Thai Mussel Salad.
 Categories: Thai, Appetizers, Seafood
   Servings:  4
 
      1 c  Mussels, Raw, Shelled, Clean
      2 tb Frsh Lemongrass, Sliced Fine
    1/4 c  Shallots, Sliced
     10    Hot Fresh Thai Chili Peppers
           Fresh Mint Leaves
      2 tb Fish Sauce
      2 tb Lime/Lemon Juice
      1    Large Mild Red Chili
           Pepper
      1    Leaf Lettuce
 
  Select only good quality, plump, fresh mussels, shelled and debearded. Put
  the raw mussels into a strainer and drain well.
  
  Wash the lemongrass stalk, trim off the leaves and woody top portion and
  discard.  Slice the stalks into fine rings till you have the required
  quantity.  If possible, use only the tender lower portions of the stalk.
  Peel the shallots, and also slice fine.  Wash the mint leaves, and use the
  leaves whole.
  
  Wash the hot fresh Thai chili peppers (substitute milder chili if desired),
  and lightly crush with a heavy object or the flat of a knife.
  
  Bring a pot of water to a boil and blanch the mussels, using the strainer,
  quickly in the boiling water.  Put the mussels into a bowl, let cool then
  add lime/lemon juice and fish sauce and mix well.  Add the sliced
  lemongrass, sliced shallots, crushed chili peppers, mixed together.  Add
  mint leaves, and lightly toss together.
  
  Serve on a platter lined with leaves from the lettuce, and garnish with
  some extra mint leaves and slices of the mild red chili pepper.  Serve the
  remaining lettuce leaves on the side as an accompaniment.
  
  Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yum Kai Kem (Salty Egg Salad)
 Categories: Thai, Eggs
   Servings:  6
 
      3    Salty Eggs (recipe follows),
           -cooked and cooled to room
           -temperature
      6    Fresh kii noo chilies or 2
           -serrano chilies, thinly
           -sliced crosswise
      2 tb Coarsely chopped shallot
      2 tb Freshly squeezed lime juice
 
  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell
  
  Yum kai kem is a simple, country-style accompaniment to rice, and is often
  served with green curries as a sharp, salty complement to their rich, fiery
  heat.
  
  Peel the eggs, halve them lengthwise, and arrange them on serving dish.
  Sprinkle the chili slices and shallots over the eggs.  Drizzle with lime
  juice and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yum Pra-Hmik (Thai Squid "Salad").
 Categories: Thai, Salads
   Servings:  6
 
      1 lb Fresh Squids
      1 tb Lemongrass, Sliced Fine
      3 tb Lime or Lemon Juice
      1 tb Scallions, Chopped
    1/2 c  Mint Leaves
      1 tb Fresh Ginger Root, Julienne
      2 tb Onion, Chopped
      3 tb Fish Sauce
      1 tb Cilantro, Chopped
     10    Crushed Hot Chili Peppers
 
  Clean and wash the fresh squids, removing all inner matters and skin.  Cut
  through the side so that the meat is in a single "sheet".  Cut the meat
  into strips about 3/4" to 1" wide and 2" long.  If desired, slash one side
  in a close criss-cross patterns, and the strip will curl into a roll upon
  cooking.  Place the squid pieces into a wire strainer with long handle.
  
  Boil a pot of water, and immerse the strainer with the squid meat into the
  boiling water to cook.  For very fresh squid, cook until the meat had
  turned opaque and heated through.  For frozen, or "not so fresh" squid, it
  is advisable to cook a little longer.  Lift the squid out of the boiling
  water and let drain in the strainer.
  
  Place the well drained squid meat into a bowl and add fish sauce and lime
  or lemon juice.  Adjust tastes by adding more of either ingredients.  The
  tastes should be tangy sour with sufficient salty tastes.  Add lemongrass,
  ginger roots (very finely julienne), and chopped onions, and mix well.
  (Optionally, you may add dry ground hot chilli pepper to taste).
  
  Place on a serving platter (lined with lettuce leaves) and topped with
  chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.
  
  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr
  Tasanont, Manee Suwanpong, and Srisamon Kongpun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yunnan Steamed Pot Chicken #1
 Categories: Chinese, Soups
   Servings:  4
 
      4 lb Chicken, cut into pieces
      1 ts Salt
      6 sl Fresh ginger
      2    Scallions, cut into 2-inch
           - pieces
      3 c  Chicken stock
      2 tb Rice wine or dry sherry

MMMMM--------------------------DIPPING SAUCES-------------------------------
           Light soy sauce
           Chili bean sauce
           Chopped scallions
 
  To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded
  lidded vessel with an internal spout that allows steam to circulate but not
  escape. A heat-proof casserole works almost as well.
  
  BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove
  the chicken and rinse thoroughly in cold running water. Place the chicken
  pieces around the Yunnan pot or on a rack set into a heat-proof casserole.
  Sprinkle the chicken with the salt, and scatter the ginger pieces and
  scallions over the top. Pour in the chicken stock and rice wine or sherry.
  Cover and gently steam on stove for 2 hours, replenishing the hot water
  from time to time if needed. Remove the ginger and scallion pieces. With a
  spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass
  the chicken on a platter with dipping sauces.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yunnan Steamed Pot Chicken #2
 Categories: Chinese, Chicken
   Servings:  6
 
  3 1/2 lb Chicken
      1 ts Salt
      8 sl Peeled fresh Ginger
      3 c  Chicken stock
    1/2 c  White Wine
      1 bn Green onions
 
  Place the chicken in a pot (or wok) full of boiling water for 3 minutes.
  Rinse in cold water. Set a steaming rack in your wok and fill wok with
  water to just below the rack.  Place the chicken in a casserole. Place the
  breasts in the center and cover with the slower cooking dark meat parts.
  Arrange the ginger slices all over the chicken and. Trim  the green onions
  and cut into 2 inch pieces and cover the chicken with it. Pour in the wine
  and broth and. sprinkle the salt over everything.
  
  Place the casserole in the rack in the wok and cover the wok with the dome
  lid.
  
  Steam for about an hour.  Check every 20 minutes to make sure the wok does
  not boil dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty Indian Chicken
 Categories: Indian, Chicken
   Servings:  4
 
      4    Boneless chicken breasts
           * Non-stick cooking spray
      2 ts Indian Spice Mixture (recipe
           -follows)
 
  * Non-fat sour cream
  
  Spray the chicken breasts lightly with cooking spray and coat each with 1/2
  tsp of the Indian Spice Mixture.  Broil the chicken for 15-20 minutes or
  until done.  Place a dollop (about 2 tbsp) of nonfat sour cream on each.
 
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