Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: 600 g lean pork cut from leg of pork (top quality) 1 cucumber SAUCE: 2 tbs dark soy sauce 1 tbs sugar 2 tbs garlic (minced) 1 tsp sesame oil 1 tsp red chilli oil 1 tsp vinegar 1
1: Simmer soy sauce and sugar together until slightly thick, then mix with other sauce ingredients
2: 2
3: Clean pork and simmer in stock or water for about 15 minutes, then remove, cool and freeze (making it easier for subsequent slicing)
4: 3
5: Cut cucumber into 12 stick shapes, removing seeds
6: 4
7: Thinly slice the pork into 12 slices and thaw
8: 5
9: Lay a cucumber stick on each pork slice, rolling and wrapping pork around cucumber, trimming cucumber as necessary 6
10: Place in serving dish, and spoon sauce over
11: From "Champion Recipes of the 1986 Hong Kong Food Festival"
12: Hong Kong Tourist Association, 1986
13: Posted by Stephen Ceideberg; October 26 1992
14: Posted to MM-Recipes Digest V4 #279 by "Joan M
15: Topel" <jmtcpa@gate
16: net> on Oct 23, 1997