Pork Donut Holes

2 lbs. ground pork

salt to taste (about 3/4 tsp.)

1 or 2 Tbsp. small dried shrimp

Spices (ground pepper, ginger and garlic powder)

1 Tbsp. dark soya sauce

1 tsp. light soya sauce

1 tsp. sugar

1 Tbsp. cooking wine

2 Tbsp. water or egg white

1/2 tsp. oyster sauce (optional)

5 or 6 Water Chestnuts finely chopped (for use when deep fried)

1. Wash the dried shrimp and soak in lukewarm water until soft (about 20 minutes). Chop them into tiny pieces and add to the ground pork.

2. Add the rest of the ingredients to the ground pork and mix well with a large wooden spoon. Knead the ground meat with your hands for about 20 times until it is homogeneous.

3. Make into meatballs about 1 1/2-inch diameter.

(A) Deep fry in oil: Put about 1/4 cup of cornstarch on a plate and roll the meat balls in it until they are completely coated with cornstarch. Remove the excess cornstarch from the meatballs. Heat about 4-6 cups of cooking oil to moderate heat. Drop a few meatballs at a time into the hot oil and cook until done, about 5 minutes.

(B) Cook in boiling water, soup or congee: Drop the meatballs (without the cornstarch coating) directly into boiling, salted water, soup or congee. Cook until done, about 5-8 minutes.

Courtesy of Weng Lee

Beef Donut

1lb. lean ground beef

1 garlic clove crushed or finely minced

1/4 cup grated parmesan cheese

1/4 cup bread crumbs

1 egg

1/2 tsp. thyme

1/4 tsp. hot paprika (or a sprinkle of cayenne) optional

Absolutely No Salt (the cheese is very salty)

Combine all items in a bowl and knead. If too moist then add more bread crumbs and/or cheese. Divide into equal portions of 3 or 4 and shape into donuts (roll into cylinder and then connect ends). Bake in oven at 375 degrees till done, about 15-20 minutes depending on thickness. Serve with Penne or Spaghetti and Rachel Watson's Special Pasta Sauce.

courtesy of XineLabs

Rachel Watson's Special Pasta Sauce

28 oz. can of crushed/diced/whole tomatoes(or 6-8 fresh plum tomatoes, blanched and peeled)

4-5 garlic cloves thinly sliced (no less than 4!!! Rachel likes garlic)

1/2 cup red wine

2 bay leaves

1/2 tsp. oregano optional

salt and fresh ground pepper

1 Tbs. olive oil

Heat olive oil in a pot, sauté everything but wine and tomatoes for about a minute (don't let garlic get browned or you have to start over), put in wine, stir a few times then add tomatoes. Bring to boil and then simmer as long as you can on low heat (minimum 20 minutes). You may wish to correct the seasonings, add more wine or another bay leaf as you will.

courtesy of Rachel Watson