"Whilst the most popular dessert in Macau is undoubtedly Pudim (creme caramel) the simplest one to make is Serradura which means, literally, (in Portuguese) "Sawdust". It's ridiculously simple, disgustingly fattening and sufficiently intriguing to get your dinner guests pondering over the ingredients.

We halved the recipe.
6 x 175 g tins of Nestle cream
1 x 400 g can of condensed milk
Per serving -- 1 finely crushed plain biscuit (we blasted about 10-12 arrowroot biscuits and generously applied on top)

Empty all cans into a bowl and beat with a wire whisk or electric mixer till they are completely combined. You should have a very thick creamy mixture.

Blast the biscuits in a blender or crush with a rolling pin. Spoon the cream into individual bowls and sprinkle the biscuit crumbs (the "sawdust") on top.

Serves 6 - 8 people but this depends upon the size of your bowls and how generous you feel. You can also serve it up in a large bowl like a trifle but I really think that individual bowls are better as you get more of a "sawdust" effect."

Original Recipe from:
http://www.cyber-kitchen.com/ubbs/archive/ETHNIC_misc/Macanese_Sawdust_Pudding.html


OUR Rating:
Groceries expense reasonable Easy to make.
5 out of 5

Would we make again?
Yes.

1 can whole water chestnuts (about 2 dozen)
¼ cup soy sauce
¼ cup brown sugar
8 slices bacon, cut in thirds
24 toothpicks

Drain and rinse the water chestnuts.

Toss in soy sauce and marinate for 2 hours, or overnight.

Drain off the soy sauce and sprinkle water chestnuts with brown sugar.

Wrap a piece of cut bacon around each water chestnut and skewer with a toothpick.

Place the water chestnuts on a foil-lined baking sheet, and bake for about 30 minutes at 350 degrees, or until bacon is browned.


Original Recipe from:
http://chinesefood.about.com/od/dimsumdumplings/r/siumai.htm


OUR Rating:
Groceries expense reasonable.
6 out of 5

Would we make again?
YES. Fantastic flavours.

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Ingredients:

3 dried black mushrooms (we used fresh oyster mushrooms)
1/4 lb. lean ground pork
2 tsps. soy sauce
2 tsps. dry sherry or Chinese rice wine
2 tsps. cornstarch
1/8 tsp. salt


2 tsps. cornstarch
1 Tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
1/2 tsp. sugar
dash of white pepper


1 lb. taro, peeled and cut into 1/2-inch-thick slices

1/2 cup cornstarch
1/4 cup solid vegetable shortening or lard
1/2 tsp. sugar
1/2 tsp. salt

flour for rolling dough

1-1/2 tsps. vegetable oil
2 ounces medium-size raw shrimp, shelled, deveined, and coarsely chopped
2 Tbsps. canned bamboo shoots, coarsely chopped

vegetable oil for deep-frying


Instructions:
1. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard hard stems. Mince caps and combine with remaining pork mixture ingredients (ground pork, soy sauce, rice wine, cornstarch, salt) in a bowl; mix well and set aside.

2. Combine sauce ingredients (oyster sauce, soy, sesame oil, sugar, white pepper, cornstarch slurry) in a bowl and set aside.

3. Place taro in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 25 minutes or until tender. Transfer taro to a large bowl and mash until smooth. Add cornstarch, shortening, sugar, and salt; blend well to make smooth dough. (If dough is too dry, add a few drops of boiling water.)

4. On a lightly floured surface, knead dough for 5 minutes or until smooth. Cover with a damp cloth and let rest for 10 minutes.

5. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add pork mixture; stir and toss for 2 minutes. Add shrimp; stir-fry for 1-1/2 to 2 minutes or until shrimp turn pink. Add bamboo shoots and sauce; cook, stirring, until sauce boils and thickens. Let cool.

6. Divide dough in half. With greased hands, form dough into a 16-inch-long cylinder. Cut into 1-inch pieces. To make dumpling, flatten one piece of dough into a 2-1/2-inch-diameter circle, keeping remaining dough covered to prevent drying. Place 1 level teaspoon of pork mixture in center of each circle. Fold in half over filling to form a semicircle, pressing edges to seal. Cover filled dumplings with a damp cloth while filling remaining dumplings.

7. Set wok in a ring stand and add oil to a depth of 2-inches. Place oil over medium-high heat until oil reaches about 325 °F. Add dumplings, a few at a time, and deep-fry for about 3 to 4 minutes or until golden brown, turning frequently. Lift out and drain on paper towels. Keep warm in a 250°F oven while cooking remaining dumplings. Serve hot.

Adapted from Martin Yan’s The Chinese Chef (Doubleday)
Copyright Yan Can Cook Group 2005

Original Recipe from: http://www.cooks.com/rec/view/0,1745,148162-243201,00.html

OUR Rating:
Groceries expense reasonable.
5 out of 5

Would we make again?
YES. Time consuming – but worth it.

The latest trend at Asian restaurants, flavorful lettuce wraps make a great appetizer or main dish.

INGREDIENTS:
1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

Remaining Ingredients:
1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb meat from chicken breasts or sliced white chicken meat
1 red pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped
1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water

PREPARATION:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients.
Heat the sesame oil in a non-stick frying pan on high heat.
Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
Add the chicken and cook until the chicken is browned.
Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan.
Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
Add the chicken back into the wok.
Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
Continue with the remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.

Lettuce Wraps Recipe Copyright ©2000 by Rhonda Parkinson. All rights reserved.

Nutritional Breakdown for Lettuce Wraps (based on 3 servings and using boneless, skinless chicken breasts) Each serving contains: Calories 254, 16 g Carbohydrates, 31 g Protein, 7 g Total Fat, (5 g Monounsaturated Fat, 2 g Polyunsaturated Fat, 1 g Saturated Fat), 70 mg Cholesterol, 5 g Fibre, 493 mg Sodium, 801 mg Potassium.

Original Recipe from:
http://chinesefood.about.com/od/fusionrecipes/r/lettucewraps.htm

OUR Rating:
Groceries expense reasonable.
4 out of 5

Would we make again?
Sure.

We made this a second time (the following week to use up remainder of the ingredients) - Very tasty!

Serves 2.
Crispy and golden pan-fried rice paper rolls filled with crab, cabbage, carrot and scallion, and served with soy-hoisin dipping sauce.

Ingredients:
1 carrot—grated
1½ cups finely shredded cabbage
1 scallion (spring onion)—thinly sliced
1 clove garlic—minced (crushed)
1 tablespoon finely grated fresh ginger
6 rice paper sheets (we used won ton sheets)
6 crab sticks
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil

Method:
MIX together the carrot, cabbage, scallion, garlic and ginger in a bowl until thoroughly combined.

SOAK a sheet of rice paper in a large shallow dish of hot water for about 15 seconds, then drain well.

PLACE the sheet of rice paper delicately out on top of a clean dry dish cloth.

PLACE 2 heaped tablespoons of vegetable mixture towards the lower edge of the rice paper sheet.

PLACE a crab stick on top of the mixture. FOLD and wrap to form a neatly packed cylinder.

REPEAT the process until you have made 6 rolls.

HEAT 2 tablespoons of oil in a large frying pan over a medium-low heat for 5 minutes.

PLACE the rolls delicately in the pan and cook for 2 minutes, then turn the rolls slightly and cook 2 minutes, then repeat this process until all 4 sides of the rolls are crispy and golden.

WHILE cooking, mix together the soy sauce, hoisin sauce and sesame oil in a small bowl.

ARRANGE 3 rice paper rolls on each plate with the dipping sauce to serve.
Tip: Be careful when filling and handling the rice paper— it's very delicate and tears easily.

Original Recipe from:

http://www.mediterrasian.com/delicious_recipes_rice_paper_crab.htm

OUR Rating:Groceries expense reasonable.

5 out of 5

Would we make again?

YES.

Ingredients
1 ½ tbsp (20ml) butter
1 lb (450g) skirt steak, sliced thin (we omitted beef, as we had lots of meat dishes already)
2 cups (500ml) cold cooked rice
A bit Salt and pepper
1 tbsp (15ml) soy sauce
2 tsp (10ml) sugar
A bit pinch pepper
3 green onions, finely chopped

Method:
1. Melt butter in a wok and stir-fry steak until it has changed color.
2. Add rice and stir-fry over high heat until rice is heated through.
3. Add seasonings and serve decorated with finely chopped green onions.

Original Recipe from:
http://www.foodrecipeonline.com/chinese-cuisine/dim-sum-recipes/beef-and-green-anion-fried-rice.php

OUR Rating:
Groceries expense reasonable.
5 out of 5

Would we make again?
YES.

1 lb. fresh shrimp
1/2 lb. pork
4 Chinese mushrooms (we used 4 shitake mushrooms)
4 tsp. scallion
1 egg
1 pkg. won ton sheets
Salt;
soy sauce;
oil
Pepper

(Won ton skin, Chinese mushroom and soy sauce are available in Chinese grocery.)

FOR THE SOUP:
4 rice bowls water
1/4 tsp. sugar
2 1/2 tsp. salt
3 tsp. corn oil
Soy sauce
White pepper

WON TON:
Shrimp, clean; dry with kitchen towel.
Mushroom: wash; soak.
Cut shrimp, mushroom, pork and scallions into small pieces. Beat egg.
Mix all above with salt, soy sauce, oil and pepper. Wrap the mixed ingredients with won ton sheet.

SOUP:
Mix all ingredients for soup over a high flame. Bring it to boil. Add wrapped won ton into boiling soup; high flame. Soup is ready if won ton floats up.

Original Recipe from:
http://www.cooks.com/rec/view/0,1745,148162-243201,00.html

OUR Rating:
Groceries expense reasonable.
4 out of 5

Would we make again? Sure.

Yields about 20 dumplings

INGREDIENTS:
3 dried Chinese black or Shiitake mushrooms (we used fresh oyster mushrooms)
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
3/4 cup ground pork
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles).

PREPARATION:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes).

Original Recipe from:

http://chinesefood.about.com/od/dimsumdumplings/r/siumai.htm

OUR Rating:

Groceries expense reasonable.

2 out of 5

Would we make again?

Maybe.

2. Heat the oil in a large saucepan, add the onion paste mixture and stir fry for 2 minutes.

3. Add beef and continue to fry for 5 minutes, turning from time to time.

4. Add the bay leaves and 240ml/8fl.oz. of water, bring to the boil then reduce the heat, cover and simmer for about 45 minutes or until meat is tender, adding more water as necessary to prevent the sauce from drying out. Do not add too much as the mixture should be relatively dry.

5. Add the coconut milk, bring to the boil then immediately remove from heat and serve hot over rice.

Original Recipe from: http://www.recipes4us.co.uk/Cooking%20by%20Country/Malaysia%20Recipes%20Culinary%20History%20Information.htm

OUR Rating:
Groceries expense reasonable Easy to make. We would cut back the Tumeric by half.
3 of out 5

Would we make again?
Sure.

zrazy wieprzowe zawijane z pieezarkami
picture: Pork Rollups with Mushrooms, Potato pancakes and garden salad

Pound 1 1/2 lbs. de-boned pork chops or other cut of pork into thin cutlets 1/2 inch thick 1 x 2 inch pieces. Run a piece of uncooked bacon down the center of each cutlet lengthwise and roll up.
Finely dice a small piece (about 1/8 lb.) salt pork and fry until nuggets are golden brown. Remove salt pork nuggets and set aside.
Dredge roll-ups in 1 heaping Tablespoon bread crumbs mixed with an equal amount of flour, gently shake off excess breading, and brown on all sides in the hot salt pork drippings.


For easier handling, the roll-ups may be fastened with toothpicks or tied with thread, but be sure to remove these before serving. Transfer browned roll-ups to pot, add the drippings, salt-pork nuggets, 4 oz. finely chopped fresh mushrooms, and 3 Tablespoons water and simmer covered on low heat about 20 minutes.

Add 1 grated onion and 1 stalk grated celery, mixing ingredients gently, add a little more water, and continue simmering until meat is tender.



Salt & pepper to taste and serve with mashed potatoes (we served with potato pancakes) and a crispy salad dressed with vinaigrette.

Original Recipe from: http://www.outernetweb.com/recipes/grandma/meat/porkroll.html

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Sure.

placki kartoflane

See picture of Pork Roll-ups

Grate about 8 peeled potatoes and transfer to sieve to drip dry.
When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes.
To mixture add 2 eggs, 2 heaping Tablespoons flour, 1 Tablespoon grated onion, and 1 teaspoon salt. Add a pinch of freshly ground pepper if desired.
Mix into a uniform batter and spoon into hot lard or oil in skillet. Flatten each pancake gently with spatula, as they should be on the thin side.



Fry to a crisp golden brown on both sides and serve immediately. Some like their potato pancakes sprinkled with a little salt and topped with sour cream. Others prefer them sprinkled with just sugar or sugar and sour cream.

Original Recipe from: http://www.outernetweb.com/recipes/grandma/potato/potpank/potpank.html

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Sure.

serving size
Serves 4.

ingredients
1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed (I didn't like the avocado I had, so used another pear)
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

preparation
Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

Original Recipe from: http://www.epicurious.com/recipes/recipe_views/views/985

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
YES!!!!(but would cut the oil down from 1/2 cup to about a tablespoon)

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Yields: 6 servings

INGREDIENTS:
6 large potatoes, peeled
4 green onions, finely chopped 2 tablespoons butter
salt and ground black pepper to
taste

DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
3. Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
4. Cook on the prepared grill 20 to 30 minutes, until tender.

Original Recipe from: http://allrecipes.com/Recipe/BBQ-Potatoes-with-Green-Onions/Detail.aspx

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Absolutely!!

picture: Zanzibar Cofee Glazed Chicken with Creole Rice

Ingredients

1/3 cup packed dark brown sugar
2 tablespoons hot spicy ketchup (used 2 tablespoons ketchup & some hotsauce)
1 lime
1 tablespoon butter
2 teaspoons finely chopped ginger
1 teaspoon Tanzanian NESCAFÉ 100% Pure Instant Coffee Granules (used instant coffee that was on hand)
1/8 teaspoon ground allspice ( masala powder )
5 pcs. (about 1 kg. total) boneless, skinless chicken breast halves
2 large cloves garlic
1 teaspoon olive oil
1/2 teaspoon salt
1/8 teaspoon Zanzibar fresh ground green pepper granules (used ground black pepper)
1 fresh Kizimbani orange (used an orange)

Method
Combine sugar, ketchup, fresh orange juice, lime juice, butter, ginger, coffee granules and allspice in small saucepan.
Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
Trim the chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
Combine garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
Preheat broiler

Broil the chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.
Serve the dish with Reunion creole rice

Original Recipe from: http://www.zanzinet.org/recipes/dishes/coffee_chicken.html

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Sure.

See picture of Zanzibar Coffee Glazed Chicken

2 ( 10 - ounce ) cans tomatoes with green chiles, undrained (used 19oz diced tomatoes can and a small can of chillies, saving the liquid from both)
1 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 cup uncooked long-grain rice
Drain tomatoes, reserving 1-cup liquid. Combine tomato liquid, water, butter, garlic powder, parsley flakes, oregano, and salt in a large saucepan. Bring mixture to a boil. Add tomatoes, green pepper, green onions, and rice.



Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. 4 to 6 servings

Original Recipe from: http://www.esva.net/martha/96052106-Creole_Rice.html


OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Sure.