Ingredients

1 large pomfret (clean, cut slants and across)

Pounded ingredients:

1 lemon grass

4 kaffir lime leaves

2 nips garlic

1″ ginger

sauce ingredients/combine in a bowl

4 tbsp black soya sauce

2 tbsp light soya sauce

a few drops sesame oil

1 1/2 tsp sugar

salt to taste

1-1/2 tsp corn flour

1/2 cup water

Method

Mix the pounded ingredients with the sauces.

Pour on top of the fish.

Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)

Garnish with chopped spring onions and sliced red chillies.

    1 teaspoon sugar

    1 tablespoon cornstarch

    1 teaspoon MSG (optional)

    1/4 cup oyster sauce

    1/2 cup chicken stock

    2 cups sliced lean pork (about 1 pound)

    1 bunch (about 2 pounds) fresh brocolli, sliced

    2 slices ginger, shredded

    1 clove garlic, minced

    1/4 cup vegetable oil

    1/8 teaspoon salt

    1/4 cup water

  Mix together first five ingredients and set aside.

 Heat wok or pan until hot and dry. Add the oil, then the salt.

 Turn heat to medium. Add the ginger and the garlic and fry until

 golden brown. Turn heat to high. Add the pork and fry until outside

 is lightly browned. Add the broccoli and stir-fry for 3 minutes.

 Add the water, cover, and cook for 4 minutes. Pour in reserved

 sauce mixture; stir while cooking until gravy thickens. Turn heat

 down to low, cover, and cook for 2 minutes more. Place in covered

 serving dish until ready to serve.

Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is

ready for a hearty meal in no time.

Preparation time: 20 minutes

Cooking time: 60 minutes

You Will Need

2 pounds bulk Italian sausage or ground beef

1 large onion, chopped

2 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (4 ounces each) mushroom stems and pieces, drained

1/2 cup minced fresh parsley

2 teaspoons garlic salt

1 teaspoon dried oregano

1/2 teaspoon each dried basil, chili powder and pepper

2 bay leaves

Hot cooked pasta

What to Do

1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add

the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;

cover and simmer for 45 minutes, stirring occasionally.

2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay

leaves. Freeze in meal-size portions.

To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.

Serve over pasta.

Serves 14

1/4 cup orange juice

2 Tablespoons soy sauce

2 Tablespoons ketchup

2 Tablespoons vegetable oil

2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped

1 Tablespoon fresh lemon juice

1/2 Teaspoon oregano

1/2 Teaspoon pepper

1 clove garlic, minced

4 6-oz. halibut steaks, cleaned

1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,

oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the

steaks, refrigerate.

Brush the grill lightly with oil. Light the coals or gas grill. Soak the

apple wood chips in water for about 45 minutes. When the coals turn white

add the wood chips. When the chips start to smoke place the steaks on the

grill rack and cook turning once, about 5 to 6 minutes per side, or until

the steaks flake when tested with a fork.

1/3 cup Brown sugar

1/4 cup Onion, finely chopped

1/4 cup Vinegar

1/4 cup Mustard

1/2 teaspoon Celery seed

1/4 teaspoon Garlic powder

4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,

celery seed and garlic powder. Bring to boiling, stirring till sugar

dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs

on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or

till ribs are tender and no pink remains. Brush occasionally with sauce the

last 15 minutes of grilling.

1 Can Tomato soup, condensed (10 3/4 Ounce)

1 Can Tomato sauce, 8 Ounce can

1/2 Cup Molasses, light

1/2 Cup Vinegar

1/2 Cup Brown sugar, packed

1/4 Cup Vegetable oil

1 Tablespoon Minced onion, instant

1 Tablespoon Seasoned salt

1 Tablespoon Dry mustard

1 Tablespoon Worcestershire sauce

1 Tablespoon Orange peel, finely shredded

1-1/2 Teaspoon Paprika

1/2 Teaspoon Pepper, black

1/4 Teaspoon Garlic powder

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and

simmer uncovered fo 20 minutes. Use to baste beef or poultry last

15 minutes of grilling.

1 Cup Catsup

1/2 Cup Vinegar

1/4 Cup Worcestershire sauce

2 Cup Water

1 Onions, chopped

1/2 Cup Brown sugar

1 Teaspoon Celery seed

1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until

reduced to thick sauce, stirring occasionally.

1 – 6 Pound Seedless Watermelon chunk

8 Ounces Tomato Paste

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

2 Cups Firmly packed brown sugar

1/2 Cup Sherry

2 Teaspoons Lemon juice

1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook it uncovered over

medium heat until the melon is the consistency of applesauce (approximately

2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer

uncovered over low heat for 2 hours. Allow to cool to room temperature

before using.

1/2 cup pineapple juice

3 tablespoons soy sauce

1-1/2 teaspoon garlic powder

1/4 cup Jack Daniel’s Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill

over hot coals. When meat is turned, brush with sauce. Grill to desired

degree of doneness. Just before meat is removed from grill, brush again

with sauce. Makes enough for 8 servings.

1 1/4 Cup Catchup

2/3 Cup Salad oil

3/4 Cup Vinegar

5 Tablespoons Worcestershire sauce

1 Cup Honey

2 Tablespoon Dry mustard

3 Teaspoon Ginger, fresh grated

1 Lemon, sliced thinly

3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.

Remove lemon peel before basting.