Spaghetti with Meatsauce

Ingredients:

• 1/2 lb. bacon
• 2 1/2 lbs. ground chuck
• 2 C. chopped onion
• 1 C. green pepper
• 6 lbs.
• 9 oz plum tomatoes (put in blender)
• 18 oz. tomato paste
• 1 1/2 C. red wine
• 1 1/2 C. water
• 4 t. oregano
• 4 t. basil
• 1 t. thyme
• 1/2 C. parsley
• 1 bay lea
• f2 T. salt
• 1/4 C. brown sugar

Preperations:

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Coconut Milk Rice

Serves: 3

Ingredients:
* 500 g rice, wash and strain off the water
* 850 ml coconut milk
* 1/2 tsp salt
* 2 salam leaves
* 1 lemongrass

1. Steam rice until half-cooked.
2. Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to boil.
3. Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
4. Put 3 back to a steamer and steam until well-cooked.
- Serve with fried emping or fried shallots and sambal.

Ginger Tea

* 4 cups of water
* 2-inch piece of fresh ginger root
* optional: honey and lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

Note: Keep in mind that if you are making ginger tea as a home remedy during cold and flu season, sweeteners are not recommended.

Chicken Soto

Yields: 6 servings

Preparation: 20 minutes
Cooking: 2 hours

Ingredients:
*1 chicken
*1 tablespoon of vegetable oil
*4 garlic clove
*1 chopped onion
*2 tablespoons of chopped ginger
*1 lemon
*1/4 cup of lemon grass
*1 galangal
*1 teaspoon of turmeric
*1 teaspoon of salt
*2 teaspoons of grounded coriander
*2 teaspoons of sugar
*1/4 teaspoon of black pepper
*28 ounces of chicken broth
*4 cups of water
*1 1/2 tablespoons of lemon juice

Directions:

Remove chicken giblets, set aside.
Pull off and discard lumps of fat from chicken.
Cut off wings and leg-and-thigh pieces. Separate back from breast.
Pour oil into 6 quart kettle and place over medium heat.
Add garlic, onion, and ginger and cook, stirring until onion is soft.
Add lemon grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and water.
Stir then add chicken and giblets (except liver).
Bring to a boil over high heat.
Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).
Remove breast and let cool.
Simmer remaining chicken until meat near thighbone is no longer pink when slashed (15 minutes more).
Lift out legs and thighs, let cool.
Continue to simmer broth. Discard skin from breast, legs and thighs.
Cut meat into bite-sized pieces. Cover and set aside.
Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour).
Strain, discard wings, back, bones, giblets, and seasonings.
Prepare condiments and crisp-fried onions.
Place condiments, onions and chicken in seperate bowls.
Skim and discard fat from broth.
Heat broth until steaming and stir in lemon juice.
Ladle broth into serving bowls.
Let diners add chicken, condiments and crisp-fried onions.

Fish & Chips

Ingredients:

* three russet potatoes
* 1 1/2 pounds cod, cut into evenly sized pieces
* oil
* 1 1/2 cups beer
* 1 1/4 cups flour
* 1/4 cup cornstarch
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper

You will also need a large pot or a wok for frying, a thermometer, and a slotted spoon.

Cut the Potatoes
First, we will cut the potatoes into evenly sized fries. Slice off the long edges of the potatoes to form rectangles.

Now, we will cut the potatoes into 1/2-inch slices, then turn them and cut them again. This gives us uniformly-sized fries, which will cook evenly.

Prepare the Potatoes
In a large bowl, mix together the potato slices and 1/4 cup of vegetable oil. Cover with waxed paper and microwave on high for about six minutes until the potatoes become pliable.

Rinse the potatoes, then pat them dry with a paper towel and let them sit for at least 10 minutes.

Fry the Potatoes
Pour about three inches of oil into the pot, and turn the burner up to about medium-high heat. We will let the oil get to 350 degrees.

When the oil is hot enough, we will add the potatoes, about a handful at a time, and let them fry for two minutes. Use a slotted spoon to remove the potatoes from the oil and let them drain on paper towels.

After the potatoes are done, turn up the heat and let the oil get up to 375 degrees.

Coat the Fish in Batter
We will make the batter for the fish by mixing together the beer, flour, cornstarch, and spices. Dip the fish pieces into the batter and let any excess drip off.

Fry the Fish
Then, gently drop the fish into the oil. Fry the fish for about seven to eight minutes until it turns golden brown.

Remove the fish from the oil with a slotted spoon and let it drain on paper towels.

Serve the Fish and Chips
Now we will return the potatoes to the oil and let them fry for another three minutes until they turn golden brown.

You can serve the fish and chips with malt vinegar, which is traditional, or with tartar sauce.

Oxtail Soup

Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes

Ingredients:

* 2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
* 1/2 cup unsifted flour plus 2 tablespoons
* 2 Tablespoons beef drippings or cooking oil
* 2 medium-size yellow onions, peeled and minced
* 2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
* 2 Tablespoons tomato paste
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 1 bay leaf
* 1/2 teaspoon thyme
* 3 cloves
* 2 sprigs parsley
* 2 medium-size carrots, peeled and diced
* 1 stalk celery, diced
* 1/3 cup dry sherry or port wine (optional)

Preparation:

Dredge oxtails in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings