Ingredients:

8 Scallops
A small bunch of fresh thyme, minced
1 1/4 cups (100 g) breadcrumbs
Extra virgin olive oil
Salt and pepper to taste

Procedure:

Preheat your oven to 320 F (160 C).

Wash the scallops and open them using an oyster-shucking knife. Leave the mollusks in their shells. Make a homogenous paste using the breadcrumbs, thyme, and sufficient olive oil to hold the paste together. Cover the mollusks with the breadcrumb mixture, Arrange the shells in an ovenproof pan, and bake them for 10-12 minutes. Serve them at once. As a variation, you can simply season the mollusks with olive oil, salt, pepper, and thyme, and either roast them in the oven or grill them, removing them as soon as the olive oil begins to bubble, less they loose their freshness. Again, serve at once. Makes 4 servings.

Ingredients:

40 to 50 chicken wings, disjointed, tips discarded

Marinade:
1 stick margarine, (4 oz)
1 cup brown sugar
1/2 cup soy sauce
1/2 cup red wine
2 teaspoons dry mustard
garlic salt, to taste
pepper, to taste
1/4 cup fresh lemon juice

Procedure:

Combine and heat marinade ingredients. Place chicken wings in flat pan and pour marinade over them. Refrigerate for at least 1 hour. After wings are thoroughly marinated , put in preheated 350 degree oven; reduce heat to 250 degrees. Bake 4 to 5 hours, turning wings carefully 2 to 3 times. If all sauce has not been absorbed, pour off and dry out the wings a bit in the oven, before serving. Makes 8 to 10 servings.

Ingredients:

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Procedure:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients:

hardboiled eggs
mustard
mayonnaise

Procedure:

To hardboil the eggs, put the eggs in a large saucepan, and fill with water until the eggs are fully covered. Put the full pan on the stove and bring to a boil over medium heat. As soon as it reaches a rolling boil, remove from heat, still covered, and let stand covered for 20 minutes. As soon as the 20 minutes is up, run cool water over the eggs so they stop cooking. Once cool, refrigerate until ready to use. Peel the hardboiled eggs and slice in half lengthwise. Gently pop out the yolks into a separate bowl. Once all the yolks are in the same bowl, add some mustard and a little mayonnaise to taste just so the mixture sticks together. Blend with a fork, then put the yolk mixture back in the hollows of the egg halves. Refrigerate until ready to serve.

Ingredients:

2 lbs. beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour

Procedure:

Place meat in crock pot and cover with sliced onion. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat. Cover and cook on low for 8 to 10 hours. Turn control to high. Dissolve flour in a small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened. Serve over noodles or rice.

Ingredients:

1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Procedure:

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Ingredients:

1 whole chicken
1 tbsp ginger juice (from grated ginger)
1 tbsp light soy sauce
1 tsp salt
2 tsp honey
1/2 tsp ground white pepper
1/2 tsp five-spice powder
1 to 2 small cucumbers (sliced)
springs of coriander (garnish)
chilli sauce (to serve)

Ingredients for Rice:
2 cups uncooked long-grain rice
1 1/2 tsp vegetable oil
5 fresh slices ginger
2 tbsp garlic (chopped fine)
1/2 tsp salt
2 1/3 cups chicken stock (from bouillon cubes)

Ingredients for Soup:
1 1/2 cups chicken stock (from cubes)
2 cups watercress or sliced Chinese cabbage
1/2 tsp salt
1/4 tsp pepper

Procedure:
Trim off the neck and fat from chicken, rinse, pat dry. In a bowl, combine the ginger juice, honey, light soy sauce, salt & pepper and five-spice powder. Rub all over chicken (inside and out). Set aside for 20 to 30 mins. Preheat oven to high heat. Place chicken in roasting pan and roast in preheated oven (40 to 60 mins). After the 1st 20 mins, reduce heat to medium. Roast chicken till brown and crisp.Chicken is done when juices run clear and no longer bloody. Remove chicken, set aside, let chicken rest (20 mins) then cut into pieces.

How to make Chicken Rice:
While chicken is roasting, rinse rice then drain. Heat oil in rice cooker pot. Fry ginger slices and garlic till golden brown. Add rice then stir-fry (3 to 4 mins) or till grains are well-coated with oil. Add salt and chicken stock (less if your prefer rice to be dryer). Cook rice in rice cooker (15 mins). Fluff rice with fork, remove then set aside.

How to prepare Soup:
Rinse watercress or cabbage, remove any bruised parts. Pluck watercress to 5 cm lenghts or cur cabbage into slices. Heat up chicken stock in pot, add vegetables. Cook 2 to 3 mins till just soft. Season with salt & pepper. Line a serving platter with cucumber slices and arrange chicken pieces on top. Garnish with coriander. Drizzle any juices left from the roasting pan over chicken. Serve with separate bowls of hot soup, rice and chilli sauce.

This is the traditional recipe that glues gingerbread houses together or makes a hard candy-like surface on cookies or cakes.

Ingredients:

16 oz powdered sugar (icing sugar)
3 egg whites
1/2 tsp cream of tartar

Procedure:

Beat until peaks firmly hold their shape, and the more you beat it, the firmer it gets. This hardens when exposed to air, but dissolves in water, so keep a moist towel over the bowl while working with it. Use a tight-fitting plastic container to store in the refrigerator for a couple weeks, but the egg whites begin to separate from the sugar any longer than that.

Makes enough to ice 5-6 dozen sugar cookies.

Ingredients:

9 oz (250g) spareribs
1 1/2 to 2 tbsp beaten whole
4 tsp. (25g ) dry cornstarch (cornflour)
1 tsp. cornstarch dissolved in 2 tsp. water
2 cups (500ml)vegetable oil for deep-frying
1 tbsp scallions, chopped
2 tsp. fresh ginger, sliced
2 fennel seeds
7 fl oz (200ml) pork stock
2 tsp. brine
1 tbsp soy sauce
1/2 tsp. MSG (optional)

Procedure:

Wash the spareribs and chop into 1 1/2-inch-long (4cm) pieces. Mix the beaten egg and the dry cornstarch into a batter and pour it over the spareribs, blending well. Set aside.Heat the oil in a wok over high heat to about 350 F (175 c), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the spareribs, one at a time, and deep-fry until golden. Drain and place in a heat-proof bowl. Add brine, soy sauce, rice wine, MSG (optional). Place the scallions, ginger and fennel seeds on top. Place the bowl in a steamer and steam, replenishing the water as needed, until the ribs very tender. Remove from the heat and discard the fennel seeds, scallions and ginger.Place the spareribs in a pot with the stock and heat over high heat until the liquid has reduced by a third. Stir thethickened. Remove and serve.

Ingredients:

150 grams noodles

Bumbu:
2 tablespoon palm-sugar-syrup
6 cloves garlic
2 large red chilies, seeded
5 cm kencur roots, peeled
4 cm fresh turmeric, peeled
1 teaspoon dried shrimp paste
1 teaspoon lemon-water (squash 1 small lime in half a glass of water)
salt and pepper
2 tablespoon coconut-oil

Vegetable:
1/2 teaspoon chopped garlic
1 tablespoon coconut-oil
100 grams carrot, cut in small spikes
50 grams green beans, sliced
4 leaves of cabbage, sliced
2 leaves Chinese celery, sliced
12 cm leek, sliced
4 leaves white cabbage, sliced

Procedure :

Cook the noodles.

Bumbu:
Place palm-sugar-syrup, garlic, chilies, kencur, turmeric, shrimp-paste and the lemon-water in food processor and puree or grind in a mortar. Heat the coconut-oil in heavy saucepan or wok. Add the paste and sauté until the sauce change the color.

Vegetable:
Heat the coconut-oil in heavy saucepan or wok and fry short time the garlic. Add all the vegetable and fry till vegetable is tender. Add now the fried bumbu and after well mixed the bumbu and the vegetable, add the noodles and mix carefully again.