Ingredients:

400gm ground pork

50gm salted fish (sliced thinly)

20gm ginger (sliced thinly)

4-5 pieces water chestnuts (cut into disc)

3 small chillies

Seasoning:
1 tsp light soya sauce

2 tsp corn flour

3 tbsp water

1 tsp sesame oil

1 tsp cooking wine

Method:-

• Combine minced pork, water chestnuts and seasoning.
• Stir well with a spoon. Marinate for 20 minutes in the fridge.
• Place the mixture in the dish and arrange the salted fish. 
• Sprinkle shredded ginger, chillies on top of the minced pork and spread over salted fish.
• Steam at high heat for 15 minutes or until cooked.

Serve hot with rice

pared lime or lemond rind

salt, for dipping

3 tbsp tequila

3 tbsp orange-flavoured liquer

3 tbsp freshly squeezed lime juice

handful of cracked ice

fine lime rind strips to decorate

1)Moisten the rim of the 2 shallow, stemmed glasses with th lime rind, then dip the edge of the glasses in salt. Shake of the excess.

2) Place the tequilla in a food processor or blender with the liquer, lime juice and cracked ice. Process to blend well.

3) If preferred, strain the drink before pouring into the prepared glasses, taking care not to disturn the salt-coated rim. Decorate with lime rind strips and serve.

4) To make Melon Margaritas, place the melon in a food processor or blender and process to a puree. Add the ice, lime juice, tequila and sugar to taste and process until smooth. Pur into chilled shallow glasses.

5)To make the Frozen Peach Margaritas, blend the frozen fruit, tequila, liquer and lime juice in a food processor or blender to a thick puree. If too thick, add a little peach juice. Pour into chilled shallow glasses and serve.

Melon Margaritas

1 small flavourful cantalupe melon,

peeled, deseeded and diced, several  large handfuls of ice

juice of 1 lime

100ml of tequilla

sugar to taste

Frozen Peach Margaritas

1 peach, stoned, peeled, sliced and frozen, or an equal amount of ready frozen peaches

50 ml tequila

50ml peach or orange flavoured liqueur

juice of half lime

1-2 tbsp of fresh peach or orange juice if needed.

Serves 4

4 Salmon Steaks  225 grams or 8 ounces]

To Serve

Tomato Wedges

3 Spring Onions, finely chopped

Shredded Lettuce

Marinade

4 garlic cloves

2 tbsp virgin olive oil

pind of ground allspice

pinch of ground cinnamon

juice of 2 limes

1-2 tsp marinade from canned chipotle

chillies or bottled chipotle salsa

1/4 tsp ground cumin

pinch of sugar

salt and pepper

lime slices to garnish

Method

1)To make the marinade, finely chop the garlic and place in a non-metallic bowl with the oil, allspice, cinnamon, lime juice, chipotle marinade, cumin and sugar. Add salt and pepper to taste and stir well.

2) Coat the salmon with the garlic mixture, then transfer to a large, non-metallic dish. Cover with clingfilm and leave to marinate in the refrigerator for 1 hour.

3)Preheat the grill to medium. Transfer the salmon steaks to grill for 3-4 minutes on each side, or until cooked through.  Alternatively, barbecue the salmon steaks.

4) To serve, mic the tomato with spring onions. Place the salmon on individual plates and arrange tomato salad and lettuce alongside. Garnish with lime slices and serve at once.

Ingredients:
200g sliced raw fish (salmon or jellyfish)
100g radish shredded
100g carrot shredded
100g cucumber shredded
100g pickled papaya, shredded (qua yin)
10 pickled leeks, shredded (or sweet onion pickle)
100g pomelo wedges, peeled and separate the sacs (or grape fruit)
50g spring onions, shredded
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shredded kaffir lime (limau perut) leaves
1 shredded red chilli
20g coriander leaves
1 tbsp lemon or lime juice
1 tbsp brandy
20g sesame seeds, toasted
30g peanuts, toasted and ground
¼ cup of garlic oil + 2 tsp sesame oil
150g crispy chips (fried wonton skin)

Sauce:
300g plum sauce
3 tbsp hoisin sauce
1 tsp pepper
1 tsp five-spice powder
3 tbsp honey
3 tbsp lemon juice
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool for later use.

Method:
1. Prepare all ingredients and arrange on a big round serving plate
2. Mix raw fish with lemon juice and brandy.
3. To serve, pour the sauce over the Yee Sang and sprinkle with five-spice powder.
4. Add a sprinkling of sesame seeds, roasted peanuts and crispy chips or fried wonton skin.

Seasoning:
½ tsp pepper
2-3 tsp five-spice powder (ng heong fun)
1 tbsp sugar
3 tbsp light soya sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp corn flour or sweet potato flour

Dipping sauce:
4-5 tbsp Thai sweet chilli sauce
3 tbsp Tomato ketchup
1 tsp lime juice
2 pieces of peanut candy (optional)
Sugar to taste

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least 1 hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
4. Steam rolls for 5 to 8 minutes. Remove, leave it to cool.
5. In a wok, heat the vegetable oil to 350°F. Fry the rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels.
6. Cut roll into slices and serve with dipping sauce.

Tip: You can keep Lobak in the deep freezer after steaming, deep fry before serving.

The Soul of Mexican food lies in its ancient roots, namely Aztec, Tottec, Zapotec, Ohnec and Maya. Deeply coloured, complex, rich sauces made of chillies, both mild and hot, a variety of seeds, herbs and vegetables are as ancient as the cultures from which they come. Long Stewed meats, such as Spanish contribution of pork, figure prominently in the Mexican kitchen.

The broth that is produced through cooking meat makes soups that fuel everyday life and adds flavour and depth to dishes of beans and rice, as well as stews. The wealth of seafood fished off the thousands of miles of coastline which define the shape of the country is eaten cloaked in spicy pastes, or scattered with chillies and wrapped in tortillas or leaves.

Over the ancient cuisine of of indigenous foods and techniques lies a veneer of Spanish propriety and European tradition, together with the imports from Spain. These include wheat for those ever presentflour tortillas and the crusty bread rolls, known as bolillos. Domesticated animals whose milk added cheese to the menu and not forgetting the noble pig, with the abundant fat provided by the pig, frying became possible, adding new dimensions to the traditional cooking methods.

From Mexican Recipes by Marlena Spieler