The Garden Goblin

Beef Stew

Ingredients:
1 pound beef, cut into small chunks
2 carrots, chopped
2 green peppers, chopped
4 tomatoes, chopped
4 onions, chopped
Coriander
Curry powder
Black pepper
Seasoning salt
Cooking oil
Salt
Directions:

1. Fry onions in oil until they turn brown. Add tomatoes and green pepper. Add carrots, black pepper, and coriander.
2. Wash meat and sprinkle it with seasoning salt. Add meat when the carrots have become slightly soft.
3. When meat is almost done cooking, add some curry powder and salt to taste.
4. Serve with pilau rice.

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Harisa

Note:
Traditionally, this dish is cooked in large pots for several days.
Ingredients:
1 and 1/2 cups hulled wheat
6 cups water
3 cups chicken, cooked and shredded
3 cups chicken broth
Salt and pepper
6 tablespoons butter
Directions:

1. Wash and drain hulled wheat in cool water.
2. Let 6 cups of water boil in a 4-quart covered saucepan. Add the wheat and stir. Take off heat and let soak overnight.
3. About two hours before serving, add chicken and broth to the wheat. Add salt and pepper and cook, slowly beating with a wooden spoon until smooth and well-blended.
4. To serve, melt butter and pour over harisa in individual plates.
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Dungding Seafood

Ingredients:
37 grams oolong tea leaves
450 grams fresh scallops
375 grams shelled shrimps
12 strands chives
450 grams cauliflower
Salt
Sugar
Starch
Egg white
Vegetable oil
Black pepper, to taste
Rice wine
Sesame oil
Directions:

1. Soften the tea leaves in 1/2 pot boiling water.
2. Wash the scallops and shrimp. Add the salt, sugar, starch, egg white, vegetable oil, and black pepper to taste. Marinate scallops and shrimp for 5 minutes.
3. Stir-fry seasoned shrimp in a little oil. In separate frying pan or wok, stir-fry cauliflower.
4. Tie the scallops on strands of Chinese chives and boil for 5 minutes. Arrange the scallops on a plate and surround with the stir-fried shrimp.
5. Put the prepared tea into a wok. Add salt, sugar, black pepper, rice wine, and sesame oil. Stir-fry for 1 minute. Then pour over the scallops and shrimp.
6. Garnish with stir-fried cauliflower.

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