Mongolian Chicken

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch.
Sprinkle marinade ingredients on chicken and mix well.
Marinate 1
hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside.
Heat wok and add oil.
Stir-fry garlic 30 seconds.
Add meat;
stir-fry 3 minutes over high heat.
Add sauce mixture; mix well.
Cover; cook 1 minute.
Add onion and bean sprouts; stir-fry 1
minute.
Add sesame oil.
Mix well and serve.

Serves 4.

Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following
directions on the package.
Deep fry, according to package.
Slice
beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and
green pepper into thin strips.
Cut the whole green onions into
halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine,
salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer
and set aside.

In a wok or heavy frying pan, add peanut oil and heat until
very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots,
onions, green peppers and cook for 2 minutes.
Add the sauce mixture
and stir.

Combine 1/2 cup warm water and cornstarch and add to the
mixture, stirring until thickened.
Place on deep fried cellophane
noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced
barbecued pork.

Pearl Meatballs

3/4 cup sweet rice
1 pound ground lean pork
2 green onions, chopped
1 egg white
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sherry wine
2 tablespoons cornstarch
5 water chestnuts, chopped

Soak sweet rice overnight, drain and set aside.

Mix pork with remaining ingredients.
Form balls about 1-inch in
diameter.
Roll meatballs in sweet rice until all are covered.
Place
balls in a steamer for 30 minutes.

Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.

2 cups mixed thinly sliced eggplant,
green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Cook 2 cups vegetables in 1 tablespoon oil until tender;
reserve.
Cook chopped onion, chiles and garlic in 2 tablespoons oil
in 10-inch skillet until tender.
Mix eggs, salt and pepper; pour
into skillet.
Cover and cook over low heat until eggs are set and
light brown on bottom, about 8 minutes.
Cut eggs into wedges; spoon
reserved vegetable mixture over omelet.

Yields 4 servings.

Mango Cream

Serve in small bowls along with thin cookie or wafers.

1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almonds

Place mango in blender container.
Cover and blend until smooth,
about 10 seconds.
Beat whipping cream and sugar in chilled bowl
until stiff.
Fold mango into whipped cream a few times for swirled
effect.
Sprinkle with almonds.

Yields 6 servings.

Peanut Sauce

1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper

Cook and stir onion in oil in 1 1/2-quart saucepan until tender.
Remove from heat.
Stir in remaining ingredients; heat over low heat
just until blended.
Be careful as this sauce will separate if it is
overcooked.