Ingredients:

• 4 large potatoes, peeled
• 1 small onion
• 2 eggs
• 1/4 c matzoh meal

pepper

Method

Set in cold water shredded potatoes and onion. Drain all water out of it. In the same bowl beat eggs. Return potatoes and onion & matzoh meal to bowl. In a 12 inch skillet filled with 1/3 cup oil, drop potato mixture by scant 1/4 cupful into 4 mounds, 3 inches apart. Flatten with pancake turner to make 4′ pancake. Serve w/ sour cream or applesauce.

Ingredients

4 oz of Kimchi
1 potato
2 oz of tofu
1 egg
1 tsp of chopped garlic
1/4 cup of flour
salt
ground black pepper
oil

Method

1. Chop Kimchi finely.
2. Boil potato and mash it. Sqeeze water out from tofu and crash it.
3. In a big bowl, put Kimchi, potato, tofu, flour, egg, choppe garlic, salt, ground black pepper and mix well.
4. Coat skillet with oil, and place several chunks (a spoonful each) and fry.
5. Add more oil as needed.

Ingredients

1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper

Method

1. Grate the raw potatoes and mix them with the cooked mashed potatoes.
2. Add salt, pepper and flour.
3. Beat the egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
4. Drop by tablespoonfuls onto a hot griddle or frying pan.
5. Cook over a moderate heat for 3-4 minutes on each side.
6. Serve with a tart apple sauce, or as part of an Breakfast Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread, etc.

Ingredients1/2 lb of Butter
1/2 lb of Sugar
9 oz of flour
4 large eggs
Half a lemon rind, grated
1/4 teaspoon of baking powder
1/2 lb of sultananas
1/2 lb of currants
2 oz of red cherries
2 oz of chopped almonds
2 tablespoons of Irish Whiskey

Method

1. Mix 1 egg and the sugar in a bowl and then add the lemon rind.
2. Add the other eggs, mixing very well.
3. Sieve the flour and baking powder into the mixture and then add the fruit, mixing well.
4. Transfer the mix into a cake tin coated in butter.
5. Garnish the top with the chopped almonds.
6. Bake for 2.5 hours in moderate oven heat.
7. When cooked (the cake will begin to shrink away from the side of the tin) remove from oven and coat the top with the whiskey
8. Leave to cool completely before serving

Ingredients

650 gm (1 1/2 lb) whole Spanish mackerel
3 tbs vegetable oil
2 coconuts, grated or (1 1/2 cups pure coconut cream from packets or cans)
One egg - lightly beaten
1 tsp salt (or to taste)
4 tbs sugar
8 kaffir lime leaves

Spice Mix
4 candlenuts
20 dried chillies 40 gm galangal or 3 tsp powdered galangal
2 to 3cm fresh turmeric root or 3/4 tsp powdered turmeric
2 tablespoons crisp shallot flakes
1 stalk lemon grass
2 square inches by 3/4 inch thick piece of shrimp paste (belacan)
10 shallots
1 tbs toasted coriander seed powder

Method

1. Fillet fish (or have the fishmonger do it for you)
2. Grind the meat finely in a food processor
3. Put into a large bowl
4. Wash candlenuts, cut off stalks of the dried chillies
5. Soak in warm water till softened for about 30 minutes, remove then drain
6. Cut off the skin of the galangal and turmeric root and peel shallots
7. Trim lemon grass
8. Cut all the spices into pieces
9. Pound or grind the first 7 ingredients of the spice mix till fine
10. Add the shallots last as a binding agent, then add the coriander powder
11. Squeeze the grated coconut for cream then strain to get the cream
12. Alternative: use one packet of coconut powder, adding enough water to make 1 cup (Or 1 1/2 cups processed coconut milk)
13. Heat wok, add oil, then add spice paste
14. Stir fry 5 minutes till oil exudes and the mixture is fragrant
15. Remove central vein of the double-leafed kaffir lime leaf and slice very finely
16. Mix the spices with the minced fish meat, salt and sugar
17. Add the kaffir lime leaves
18. Grease an 8-inch cake tin and put the fish mixture in
19. Smoothen the top with the back of a grease spoon
20. Bake in a bain marie (loaf tin) in a pre-heated oven at 150-175 degree C (300-350 degree F) for 20-25 minutes till skewer comes out clean when it is put into the centre of the fish cake
21. Serve either hot or cold with plain white rice

Ingredients

2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring

For Topping:
2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed

Method:

1. Sieve flour together with baking powder.
2. Beat eggs and sugar until light and fluffy.
3. Extract juice from the screwpine leaves adding a bit of water.
4. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
5. Add in the screwpine juice and food colouring.
6. Use chiffon size cake pan, greasing the pan with butter.
7. Bake in the oven at 200^o C for 35-40 minutes or until the cake is done.

For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.

Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian

2  tablespoon(s) oil
2  onions(s) finely sliced
2  tomato(es) sliced
4  teaspoon(s) green chillies finely chopped
1  teaspoon(s) each ginger and garlic paste
1  cinnamon stick(s) of 1″(each)
2  black cardamoms (badi elaichi)
4  black peppercorns
½  teaspoon(s) black cumin seeds (shahi jeera)
1  teaspoon(s) red chilli powder
½  teaspoon(s) hot spice mix (garam masala) powder
8  medium pieces (about 800 grams) of chicken
2  tablespoon(s) tomato puree
salt to taste
2  tablespoon(s) thick yoghurt beaten till smooth
2  teaspoon(s) lemon juice
finely chopped fresh coriander to garnish

1. Heat the oil in a wok (kadhai) and fry the onion slices for about 4  minutes or till golden brown. Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.
2. Add the next six ingredients and saute for about 4  minutes.
3. Add the chicken pieces and fry well for about 5  minutes such that the spice flavors permeated through the chicken.
4. Add the tomato puree and salt to taste. Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Cover with a tight fitting lid and simmer for about 15  minutes (stir once mid-way) or till the chicken is tender and the gravy is thick. Stir in the lemon juice.
   Serve hot garnished with coriander leaves.