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

Instructions:

• Chop the larger pieces of chow chow in half or drain the mixed fruitsalad.
• Place 4 tablespoons of the water in a cup and stand it in a sauce pan ofhot water.
• Shower the gelatine into the cup and heat, stirring, untilthe gelatine has dissolved.
• Cool.
• Heat the remaining water with milk, sugar to taste, and almond essence.
• Stir until the sugar has dissolved. Stir in the gelatine.
• Pour into ashallow, lightly oiled cake tin and cool until set.
• Cut the almond cream into triangular bite-sized pieces.
• Place these in aserving bowl with the fruit and combine very gently.
• Serve very cold.

Notes: Chow Chow is Chinese preserved fruit which can be bought in shopsspecializing in Chinese groceries.

FRIED RICE

FRIED RICE
Ingredients:
2 lb cooked, cold rice
2 tblsp oil
2 eggs
salt and black pepper

Instructions:

• Season the rice well with salt and black pepper.
• Heat the oil and frythe rice gently over medium heat for about ten minutes, or until all fathas been absorbed.
• Beat the eggs until smooth and pour on to the rice in a thin stream,stirring all the time.
• Heat gently, stirring, until the egg is evenlydistributed and set.

FRIED CELERY CABBAGE

Ingredients:

1 lb white, or Chinese cabbage

2 tblsp oil or melted lard

1 tsp salt

2 sticks celery

Instructions:

• Wash the cabbage and shred finely.
• Heat the oil and fry the cabbage for3 minutes, stirring all the time.
• Add the salt, mixing well.
• Wash the celery and cut into thin slices.
• add to the cabbage with 2tblsp water; cook over a fierce heat, stirring all the time, for 2minutes.

STEWED LAMB WITH LEMON

Ingredients:

2 lb lean lamb or mutton

1 tblsp soy sauce

1 tblsp sherry

1 tsp ground ginger

2 tblsp finely grated lemon rind

1 tsp salt1 litre stock or water

1 tblsp cornstarch

Instructions:

• Wipe the meat, then cut into 1/2 inch cubes.
• Mix the soy sauce, sherry,ginger, lemon rind and salt together, add the lamb and mix well.
• Putthe lamb into a pan with the flavourings and water.
• Bring to the boil,remove the scum, cover and simmer for 2 hours.
• Mix the cornstarch to a smooth paste with a little cold water and add tothe pan.
• Bring back to the boil, stirring until slightly thickened.

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

Instructions:

• Core the peppers and cut into thin rings. Fry in the oil and salt for 1minute.
• Add 2 tablespoons water, bring to the boil, cover and simmer for2 minutes. Drain.
• Cut the chicken into 1 inch pieces.
• Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry.
• Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.
• Heat gently, stirring until slightly thickend.
• Add the peppers andcook for 1 minute.

TOMATO SOUP WITH EGG FLOWER

TOMATO SOUP WITH EGG FLOWER
Ingredients
4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper
Instructions:

• Skin and cut the tomatoes and cut the onion into eighths.
• Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes oruntil softened but not browned.
• Pour off excess oil and add the stock,salt, pepper and MSG.
• Bring to the boil and simmer for 30 minutes. Add the egg slowly, stirring constantly, until it separates into shreds.

STEAMED RICE

STEAMED RICE

Ingredients

2/3 cups long grain rice

3 - 4 cups water

Instructions:

• Wash and drain the rice Cook in boiling water for 3 minutes. Drain.
• Put the rice in a steaming tier and cook for 30 minutes. (If no steamingtier is available, use a nylon or hair sieve in a wooden ban.)