Ingredients:

4 eggs, beaten, fried and cut in strips
1/2 pound of beef
2 onions, thinly sliced
9 medium green onions, cut in strips
a handful of shiitake mushrooms, cut in strips
2 large carrots, cut in strips
3 tablespoons of soy sauce
1 tablespoon of sugar
2 tablespoons of sesame oil
1/3 pound of glass noodles
1 cup spinach, cooked
salt and pepper to taste

Procedure:

Beat eggs and lightly fry in pan, just enough so both sides are a bright yellow. Then cut the fried egg in strips. Cut your meat, onions, green onions, mushrooms, and carrots into thin strips. Stir-fry cut meat, vegetables, and mushrooms, and season with soy sauce, sesame oil, sugar, salt, and pepper. Cook glass noodles in boiling water with some soy sauce until the noodles are soft. Then rinse in cold water. Combine all the ingredients in a pan, including the cooked spinach. Pile noodle mixture on the plate, top it off with fried egg strips and serve either hot or cold.

Ingredients:

12 quail’s eggs
200 grams minced pork
4 water chestnuts, minced finely (fresh or tinned)
2 tsp. minced spring onions
1 tbsp. oyster sauce
2 tsp. cornflour
dash of pepper
6 salted crackers, finely crushed
lettuce leaves for garnishing

Procedure:

Boil quail’s eggs for 10 minutes until hard boiled. Remove shell. Marinade minced pork with the seasoning ingredients. Add water chestnuts and mix well. Divide the mince mixture into 12 equal portions. Flatten each portion into a flat patty. Wrap a quail’s egg in each pork patty and fold over to form a pork ball. Coat the pork balls in the cracker crumbs. Place balls in a preheated oven at 200C for 20 minutes. Turn halfway through cooking. Serve on bed of lettuce.

Ingredients:

300 grams (0.66 pounds) fresh mushrooms, sliced
juice of ½ lemon
spices
600 grams (1.3 pounds) veal, cut in small pieces
2 tablespoons margarine
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
gravy-powder
paprika
1 teaspoon salt
ground pepper

Procedure:

Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm. Melt the margarine in a frying-pan. Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat. Add the white wine, let cook until the liquid thickens. Add the liquid from 2. plus some gravy-powder, cook until the sauce binds. Add the cream and increase the heat slightly. Add paprika and some spices. Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms.

Ingredients:

Carolina Sauce (see recipe below)
1 (2-pound) pork tenderloin roast
8 slices thin-sliced bacon
1 cup coarsely chopped pecans
1 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper

Procedure:

Prepare Carolina Sauce; set aside. Preheat oven to 350 degrees F. Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels. If you partially freeze the pork, it is easier to cut into slices. Cut pork tenderloin lengthwise into eight 1/4-inch slices (slices should be just a little larger than the shape of the bacon - trim if necessary). Place a slice of bacon on top of each pork slice. Starting at one end, roll up pork/bacon into a spiral; secure with 2 to 3 wooden toothpicks. Brush Carolina Sauce over each of the pinwheels; reserving remaining sauce. On a pie plate, combine pecans, salt, and pepper. Roll each pinwheel in the pecan mixture to coat. Place pinwheels onto a rack in a shallow baking pan. Bake, uncovered, approximately 30 minutes or until a meat thermometer inserted into thickest part of the roast registers 155°F. Remove from oven and transfer onto a cutting board; let pinwheels stand 10 to 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and drizzle with Carolina Sauce over the pinwheels. Makes 4 servings of 2 pinwheel each.

Carolina Sauce:
3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons ketchup
2 tablespoons firmly-packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

In a small bowl, combine mustard, honey, cider vinegar, ketchup, brown sugar, Worcestershire sauce, and pepper sauce.