Ingredients:

9 oz. (250 grams) boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz.(250 grams) Chinese cabbage ( bok choy)
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 tbsp. cornstarch (corn flour) dissolved in 4 tbsp water
7 fl. oz. (200 ml.) meat or bone stock
1/4 tsp.monosodium glutamate (optional)

Procedure:

Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter. Repeat until all the filling has been used. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked. Heat the stock to boiling. Add the monosodium glutamate (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve.

Ingredients:

1-12 oz. can sliced pineapple
1- 16 oz. can apricots
1- 16 oz. can pears
1- 16 oz. can peaches
1-15 oz. jar spiced apple rings
1 cup. raisins or other dried berry, optional
1/2 cup. butter
1/2 cup. sugar or Splenda
2 tbsp. cornstarch
1 cup. dry sherry or apple juice

Procedure:

Drain the cans of fruit and layer in a 2 quart casserole dish: Combine in saucepan: butter, sugar (or splenda), cornstarch, and 1 cup dry sherry or apple juice. Cook until thick. Pour over fruit mixture, bake for 30 minutes until bubbly. May also top with some crushed oatmeal cookies toward end of baking. Makes 8-10 servings. Good for Holiday buffet.

Ingredients:

Filling:
55 grams water
125 grams UHT milk
55 grams sugar
5 grams agar-agar powder
55 grams whipping cream

Strawberry jelly skin:
250 ml. water
80 grams castor sugar
11 grams agar-agar powder
100 grams strawberry, hulled
150 ml. water
1 tbsp. evaporated milk
3 tbsp. thick coconut milk
1/8 tsp. red food coloring
1 tsp. biji selasih, soaked to soften
plastic mooncake moulds and round tart molds

Procedure:

Filling: Bring water, sugar, milk and agar-agar powder to a boil. Reduce the heat and simmer until sugar and agar-agar have dissolved. Add whipping cream and stir continuously with a hand-whisk. Remove from flame and continue to stir to prevent lumps from forming. Pour into tart moulds and leave aside to cool. Chill in the refrigerator until it is completely set.
Jelly skin: Put strawberries and 150ml water in a blender. Blend until fine, then set aside. Bring water, sugar and agar-agar powder to a boil. Reduce the heat and add strawberry mixture, evaporated milk, coconut milk, coloring and biji selasih. Cook over a gentle heat until mixture comes to almost a boil again, then turn off the heat. Wet the plastic mold and pour in the strawberry agar-agar mixture to fill about half the mold. Leave it to cool slightly until it almost sets. Put a piece of prepared filling in the center. Use a fork and lightly scratch the surface of the filling and fill up with the strawberry agar-agar mixture again and let it set completely before chilling in the refrigerator for 1–1 ½ hours. Knock the mold gently to dislodge the jelly mooncake. Keep refrigerated until ready to serve.

Ingredients:

3/4 cup cream cheese, softened
3/4 cup and 2 tbsp. plain yogurt
1/3 cup sugar
2 tbsp. lemon juice
1 tbsp. powder gelatine
1/4 cup water

For Crust:
1 cup crushed graham crackers
3 tbsp. butter
1 tbsp sugar

Procedure:

Mix powder gelatine and water in a small cup and set aside. Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the crumbs into the bottom of a round cake pan (8 inch). Stir cream cheese in a bowl until soften. Put water and gelatine mixture into microwave and heat for a min. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well. Pour the filling into the crust and spread evenly. Refrigerate for 3 hours. Serve with your favorite fruit or jam.

Ingredients:

2 1/2 pounds chicken drumsticks
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup water
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste

Procedure:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Ingredients:

Mashed Potato Clouds:
4 large russet or Idaho potatoes (about 2 1/2 pounds)
1/2 cup milk
3 tablespoons butter
salt and pepper, to taste

Herbed butter pats:
4 tablespoons butter, softened
1 teaspoon dill or dried chives

Procedure:

Using a vegetable peeler, remove the skin from the potatoes and use the tip of the peeler to scoop out any brown spots. Cut each potato in half lengthwise and then slice into 1/2- to 1-inch pieces. Place the potatoes in a saucepan and cover with cold water. Bring the potatoes to a boil, watching carefully to make sure they do not boil over. Once they have come to a boil, cook for an additional 10 minutes or until tender (about 20 minutes in all). (While the potatoes are boiling, make the butter pats: see step 4.) Take the pan of potatoes off the stove and drain the water. Pour the milk over the potatoes and add the butter. Using a potato masher, press down on the potatoes until they are smooth. (If you are working with younger kids, transfer the potatoes from the hot saucepan to a large bowl before mashing.) To make the herbed butter pats, mix together the softened butter and the dill or chives. Press the mixture into a 2-inch by 3-inch rectangle on a piece of waxed paper. Place in the freezer for about 10 minutes, then use miniature cookie cutters to cut out butter pats. Spoon the mashed potatoes onto the dinner plates and serve with a pat or two of herbed butter. Makes 4 servings.

Ingredients:

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Procedure:

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally. Makes 4 servings.

Ingredients:

4 slices of bacon
1 large onion, finely chopped
1 clove garlic, minced
2 pounds (about 7 cups, halved) fresh Brussels sprouts
1 1/2 cups milk
1 cup chicken broth
1/4 cup (4 tablespoons) unsalted butter
5 tablespoons flour
3/4 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme
freshly ground black pepper to taste
1 1/2 cups grated sharp white Cheddar cheese
paprika, for garnish (optional)

Procedure:

Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside. Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°. Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently. Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired. Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.

Ingredients:

1 medium chicken
3 onions, finely chopped
50 grams butter
1/2 kg. tomatoes or
1 cup tomato juice
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh summer savory, chopped
2 tablespoons basil, chopped
freshly ground black pepper
salt

Procedure:

Wash the chicken thoroughly and cut it into pieces, wash it once more and put into a pot to stew. When it simmers, pour the juice into another pot. Add butter to the chicken and fry it all over, until browned. Pour the juice back into the pot with the chicken and add finely chopped onions. When the chicken is tender, add peeled and finely chopped tomatoes or tomato juice to it. 10 minutes later add finely chopped herbs, salt and pepper. Simmer the dish for 5 minutes more. Serve immediately.

Ingredients:

red, green, and black
(or chocolate) sprinkles
1 cup white chocolate chips
20 8-inch pretzel rods

Procedure:

On a piece of waxed paper, arrange 1 1/4-inch-wide stripes of red, black (or chocolate), and green sprinkles, as shown below. In a shallow microwave-safe bowl, microwave the white chocolate chips on high for 1 minute, stir, and microwave for 30 seconds more. Stir until smooth (it will be thick). Use a knife to spread the chocolate over half of a pretzel rod. Roll through the sprinkles until coated with stripes. Chill. To present the sticks, bundle them with ribbons. Makes 20 sticks.