When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be ...

1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small apples, cored and sliced crosswise into 1/2" rings For marinade, stir ...

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin ...

Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 ...

Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce ...

Combine all ingredients except drippings. Simmer for 10 minutes, stirring frequently. Add drippings. Mix. Serves ...

Eaten with fingers, sticky rice accompanies this selection of recipes. Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for 8 hours ...

Place the rice in a saucepan or bowl and add enough water to cover. Rub the rice between your hands several times and drain off the milky water. Add ...

Place rice in a large saucepan. Rinse twice to clean the rice, draining thoroughly. Add the water to the rice. Cover the saucepan and heat to ...

1. Preheat the oven to 180C/350F/Gas4. 2. Heat a little olive oil in a 26cm/11in non-stick frying pan. Add the potatoes alternating in layers with ...