CHOW MEIN

Ingredients:

1 lb. pork (cut into small pieces)

¼ lb. raw ham or ham scraps (cut in small pieces)

2 tbsp. soy sauce

1 tsp. Chinese spice

2 tsp. salt

1 tsp. black pepper

1 tbsp. vetsin

½ lb. cabbage (chopped finely)

1 parcel bora beans (chopped finely)

1 oz. dried mushroom (cut finely)-optional

Scallions (bunch- chopped finely)

2 medium onions (chopped)

1 lb. noodles

2 eggs (beaten)

Oil

Instructions:

Cut meat into small pieces and season with soy sauce, spice, salt and black pepper. Cut all vegetables finely. Boil noodles in salted water for about 5-7 minutes, strain and pour cold water through to loosen noodles. Beat eggs and make thin omelet and shred-cut into ¼ inch strips. Heat oil and fry meat until tender. Add all vegetables and scallions and fry for about 5 minutes. Add noodles and fry for an additional 5 minutes. Add vetsin and omelet strips and mix into noodles. Pile onto dish and serve.

Note:

Chicken, shrimp or beef can be used instead of pork. Vetsin(msg) can be substituted with non-MSG seasonings.

SOUSE (pickled pork)

Souse

Ingredients:

1 lb. shoulder steak pork (pieces)

1 lb. trotters (pig feet)

2 small cucumbers (peeled & sliced)

¼ lb. onions (sliced)

1 large red pepper (sliced)

1 bunch scallions (chopped)

Celery (chopped)

Juice of 4 large lemons or 5 limes

¼ pint vinegar

1½ pints water

 Salt (to taste)

Cooking Instructions:

Carefully clean meat with lime juice and remove all bones. Boil meat in lightly salted water until tender, but not broken up. Place meat in a colander and run cold water over it to remove excess fat, discard boiled water. Allow meat to cool. Peel and slice cucumber, onions and pepper, chop scallions and celery. Prepare marinade with lime and/or lemon juice, vinegar and about 1 ½ pints of water; add salt to taste.  Arrange meat, onion, pepper, celery, scallion and cucumber in layers. Pour in enough marinade to cover completely. Set aside at room temperature for at least 3 or 4 hours before serving. 

Note:

1 lb. pig face & ears can also be used (make sure you clean and remove any hairs & teeth). Trotters and ears can be cooked in a pressure cooker until half done before adding remainder of meat to simmer.

CASSAVA PONE

Cassava Pone

Ingredients:
3 cups dry cassava flour
1 1/2 tsp. mixed spice
1  1/2 cups sugar
1 tsp. salt
1/2 tsp. powered orange peel
2 cups coconut (grated)
1/4 lb. shortening (melted)
3 cups whole milk or coconut milk
2 eggs (beaten)
1 tsp. vanilla essence

Instructions:
Blend flour, spice, sugar, salt, orange peel and coconut together. Add melted shortening, milk, eggs and essence and mix well. Pour mixture into a greased shallow tin pan. Glaze with a mixture of sugar and water (about 1/2 cup of sugar & 1 cup water) and bake in a moderate oven for about 1 1/2 hours (350 degrees). 

LOBSTER SALAD

Lobster Salad

Ingredients:

1 cup lobster (cooked)

2 tsp. lemon juice

2 tbsp. mayonnaise

Salt & pepper (to taste)

1 tsp. hot pepper sauce (see below for recipe)

½ tsp. paprika

1 small onion (finely chopped or grated)

1 head of lettuce

1 cucumber (sliced)

Sweet pickles (sliced)

1 avocado (sliced)

Instructions:

Flake cooked lobster meat. Add lemon juice; mix in mayonnaise, salt, pepper, hot pepper sauce, paprika and onion, mix well. Arrange lobster mixture on a bed of lettuce and garnish with sliced cucumber, sweet pickles and avocado. Chill before serving.

HOT PEPPER SAUCE (Recipe):

Ingredients:

1 small green papaya (seeded- boiled & chopped coarsely)

1/2 lb. hot red peppers (seeded & chopped finely/crushed)

1 cucumber (chopped)

2 onions (finely chopped)

2 garlic cloves (minced)

1 tbsp. salt

2 cups vinegar

1 tbsp. mustard 

1 tsp. olive oil

Instructions:

Boil seeded green papaya until tender, let cool, peel and chop coarsely. Add hot peppers, papaya, cucumber, onions, garlic, salt, vinegar, mustard and olive oil. Simmer gently for 10 minutes. Cool and store in jars for future use. Makes about 4 cups.

FISH CAKES

Fish Cakes

Ingredients:

1 lb. salted boneless cod fish

4 medium potatoes (boiled & mashed)

1 onion (grated)

1 scallion (finely chopped)

½ tsp. garlic powder

¼ tsp. dried thyme

Salt & pepper (to taste)

2 eggs lightly beaten (1 egg for mixture & 1 egg for coating)

½ cup milk

1 tbsp. butter

Plain bread crumbs

Vegetable oil for frying

Instructions: 

To remove salt from cod fish, boil in water to cover for ½ hour. Drain off water, add fresh water and boil again for another ½ hour. Drain water and let cool. Flake or crush-up the cod fish into tiny pieces then add potatoes, onion, scallion, garlic, thyme, salt & pepper to taste,    1 egg (1/2 the egg mixture), milk, butter, and mix well. Form fish mixture into oblong cake shapes. Dip into beaten egg, then into breadcrumbs and fry in hot oil until golden brown. Drain well. Serve as appetizers.