Witchin’ in the Kitchen at the Bubbling Cauldron

(Thai Fried Pork Meatballs)

1 tablespoon of well pounded garlic
2 teaspoons of well pounded coriander root
1/2 teaspoon pepper
4 red chillies
2 tablespoons of water
2 cups of ground pork
1/2 teaspoon of salt
1 tablespoon of fish sauce
1 cup of cooking oil

1. Mix the pork with salt, fish sauce, pepper, garlic, coriander root and water together.

2. Take portions of the pork mixture and form-into meatballs.

3. Place the oil in a deep frying pan on medium heat. When the oil is hot, fry the meatballs until golden.

4. Remove from the pan and drain on paper towel.

5. Serve with fresh fruits and vegetables such as apple, tomato, pineapple, and spring onions.

http://www.yummytaste.com/recipe/detail/friedporkmeatball.htm

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

2 c. finely chopped fresh or frozen rhubarb
2 c. finely chopped onion
2 1/2 c. packed brown sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. pepper

Combine all ingredients in a saucepan.
Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.

12 ounces skinless, boneless chicken breast halves
6 to 10 green onions
2 small carrots
1/4 cup tahini (sesame paste)
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons salad oil
2 teaspoons sugar
1/2 to 1 teaspoon chili oil or crushed red pepper
1 clove garlic , minced
1 to 2 tablespoons brewed tea, cooled or water (optional)
4 to 6 cups shredded Bok Choy, romaine, or Chinese cabbage
2 to 3 tablespoons peanuts

Place the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches
from the heat for 12 to 15 minutes or until tender and no longer pink,
turning once. Cut chicken into thin, bite-size strips. Cut onions and
carrots into julienne strips. In a large bowl combine the cooked chicken,
onions, and carrots. Cover and chill until serving time.
For dressing, stir together the tahini, soy sauce, vinegar, salad oil, sugar
chili oil, and garlic. If necessary, thin with brewed tea or water. To
serve, divide greens among 4 plates or place on a serving platter. Place
chicken mixture atop greens. Top with dressing and sprinkle with peanuts.
Makes 4 main-dish servings.
Make ahead tip: Prepare dressing; cover and chill up to 12 hours. Stir well
before serving.