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Chinese Curry Recipes
GETTING READY 1. In a large bowl put together the marinade ingredients and mix well. 2. Add minced pork stir well to mix. 3. Cover the bowl. 4. Let the meat marinate for about 30 minutes. 5. In a large pot cook noodles according to the packet instructions. 6.
Ants Climbing Trees
GETTING READY 1. Take a bowl keep the mushrooms and cover with boiling water and keep aside for 20 minutes. Drain the mushrooms and snap off tough stalks. MAKING 2. Use a potato peeler cut into carrot ribbons and slice into thin strips. 3. Take a browning dish
Ten Varieties of Beauty
Although the spice and sugar will tend to balance out any residual saltiness in most cases I think it better always to place the meat in cold water and bring it slowly to the boil to rid it of excess salt before you start this recipe. Then you are ensured
Spiced Salt Beef
The taro plant whose root gets pounded into poi has tasty green leaves that resemble spinach. The leaves of the ti palm whose root becomes an alcoholic drink okolehao are not edible but they make excellent wrappers as well . Laulaus are wrapped in them the way
Smaller or larger snapper are just as good and many other fish may be grilled in the same way. Have the fish cleaned but head left on. Rub all over with oil coconut oil if available but any cooking oil will do. Rub inside cavity with ginger. Place fish on
1. Soak the frogs legs in water to cover for two hours. Drain and dry well. Dip the frogs legs in milk then dredge in seasoned flour. 2. Add peanut oil to a skillet to the depth of one quarter inch. When it is hot cook the frogs legs on all sides six to eight
Frogs' Legs Provencale
Mash the egg yolks and combine with other dressing ingredients. Vary proportions of oil and lemon juice according to personal preference. Coat salad greens with the mixture and serve at once.
Satatka P0 Polsku
Combine soy sauce garlic ginger and sugar. Rub over suckling pig inside and out. Place pig on spit and broil slowly for 3 hours or until meat thermometer registers 185 F or roast in preheated slow oven 325 F. until same temperature is reached. Season with salt
Divide the fish into 6 portions and cut squares of aluminum foil large enough to hold each one comfortably. Line foil with spinach leaves top with piece of fish and add the coconut milk 2 1 2 tablespoons per package and salt and pepper to taste. Fold up
Laulau I A
Place chops on rack or ribbed aluminum foil tray. Cover each chop with a slice of pineapple. Roast in preheated slow oven 300 F. for 1 hour. Season with salt and pepper to taste.