Recipe(tried): Saturday Night Asian Style! Pork Ball and Vegetable Soup, Mint and Ginger Chicken, Seaweed and Cucumber Salad, Ginger-Pepper Sauce, Gingerbread with Lemon Sauce

Hello there, Yet another cold weekend here in South Africa... as I love Asian style food I put this menu together for Saturday night..

PORK BALL AND VEGETABLE SOUP

90g (3oz) stale bread, crusts removed
500g (1 lb) minced pork
2 tsp. chopped coriander (roots and stems)
Good handful coriander leaves, chopped
1 tsp. five-spice powder
1 tsp. grated fresh ginger
1 egg white
1/4 tsp. salt and pepper
3 cups bean sprouts
2 tsp. sesame oil
9 cups chicken stock
1 small red chile finely diced
2 carrots and 2 celery stalks cut into fine strips
6 spring onions, thinly sliced into rings
1 1/2 tbsp. lime juice
a few whole corainder leaves for garnish

Cover bread with a little cold water, leave till water is absorbed then squuze out. Mix together with the bread the pork, coriander, five spice powder, ginger, egg white, and the 1/4 tsp of salt and pepper.

Roll 1/2 tablespoon of the mixture into little balls and place on a tray lined with grease-proof paper. Divide the bean sprouts between the serving bowls.

Combine the sesame oil and stock in a large pan and bring to the boil then reduce heat and add the pork balls in batches; when they float to the top, remove from the stock and divide amongst the bowls.

Add chile, carrot, celery and spring onion to the stock; bring to a boil then reduce heat and simmer for 1 minute. Remove from heat, season to taste and add the lime juice. Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.

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MINT AND GINGER CHICKEN

1 1/2 lbs boneless chicken breast cut into 1/2 inch cubes
2 tbsp. flour
2 tbsp. fish sauce
2 tbsp. dark soy sauce, divided
1 1/2-inch piece ginger, peeled
2 green chiles, chopped
1 tbsp. vinegar
1 tbsp. sugar
1 lime, peel grated and juice divided
3 cups chopped Chinese cabbage
4 green onions, chopped
1/4 cup chopped fresh mint

Place chicken in medium bowl. Sprinkle with the flour, turning to coat. Add fish sauce and 1 tbsp. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds; add chiles, remaining 1
tbsp. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute; set aside.

Pour oil into heated wok or Dutch oven over high temperature. Add chicken, cabbage, and onion. Stir fry about 4 minutes or until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.

Serve hot with rice.

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SEAWEED AND CUCUMBER SALAD

1/2 cucumber
1 tablespoon sesame oil
3/4 cup fresh wakame seaweed
1 cup bean sprouts

4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root, peeled and chopped

Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2 minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain and rinse under cold water.

Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces.

Arrange cucumber, seaweed, and bean sprouts on a platter.

Combine dressing ingredients and mix well. Toss with salad just before serving. Garnish with chopped ginger.

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GINGER-PEPPER SAUCE

1/4 cup diced onion
1/4 cup diced spring onions (scallions)
1/4 cup diced green bell pepper
3 garlic cloves crushed with a little seasalt
3 red peppers roasted,skinned and chopped
l oz. (2 tbsp.) cornstarch
1 tsp. gound ginger
1 tbsp. tamari
1/4 cup sherry
1/4 cup ketchup
1 cup water
cayenne pepper to taste

In medium saute pan cook onion, scallions, bell pepper, and garlic over low heat and until soft about 10 minutes.

In food processor or blender process remaining ingredients until smooth. Add to onion mixture. Cook over medium-low heat until sauce thickens and heated through, about 5 minutes.

Dessert was not in Asain Mode but was very yummy all the same!

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GINGERBREAD WITH LEMON SAUCE
This is one of my favorite comfort desserts. The spicy gingerbread and tangy lemon flavours go great together.

CAKE:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water

LEMON SAUCE:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice

TO MAKE THE CAKE:
Grease an 8-inch square pan. Preheat oven to 325 degrees F.

Mix the flour, baking powder, soda, salt, and spices together.

Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.

Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.

Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.

Gradually add boiling water, stirring after each addition. Turn into prepared pan. Bake for about 50 minutes.

Serve warm with lemon sauce.

TO MAKE THE LEMON SAUCE:
Combine cornstarch, salt and sugar in a small saucepan. Slowly stir the boiling water into the sugar mixture.

Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.

Remove from heat and stir in butter and lemon rind and juice.

Wishing you all a lovely week
Love
julie