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Answers: HOT CHINESE CABBAGE (LA PAI T'SAI)

14 oz. Chinese cabbage
2 chili peppers, shredded
2 tbsp. oil
3 1/2 tbsp. sugar
2 1/2 tbsp. vinegar
1 1/2 tbsp. salt
dash of Monosodium Glutamate (MSG)

Cut white part of cabbage into 2 inch strips.
Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve cold.

SHAO PU K'U (CHINESE SPARE RIBS)

1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons molasses
1/2 cup ketchup
1/4 teaspoon cayenne pepper
1/4 cup Chinese black bean sauce
4 cloves garlic, minced
salt and pepper, to taste
1 4-5 lb baby back ribs strip

Ask your butcher to separate ribs, cutting each in half, or obtain short ribs.
Put first 8 ingredients into a large bowl and combine well. Add ribs, turning to coat well. Cover bowl with plastic wrap and marinate, refrigerated for 1-2 hours.

Rub grates of grill with oil and bring temperature to 350F.

Barbecue ribs for about 40 minutes (or until tender), turning over once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)

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Other Chinese dishes. Although, curry is really good. =)

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Curry recipes, go here:
http://cookingsecrets.org/category/curry...

Chinese recipes, go here and scroll way down the screen:
http://chinese-recipes.chef2chef.net/chi...

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Overheard in the taxi rank outside a chinese takeaway ( spreetzer guy oddered chi - nee curri. You speet in eet no? good. be faughtee fay minut)

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honey spare ribs, hot and spicy bag, beef and black bean sauce, birds nest soup, to name a few

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Chicken Pie (Lazy Man Version)
Buy 1 kg at the Supermarket Deli bar Shredded Chicken
Slice a large onion into rings or crescents and soften in oil in a frypan.
Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.
Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.
In the mean time line a greased pie dish with a sheet of puff pastry.
Individual oval pie dishes could be used if you have 4 or more.
Once the chicken mix has cooled 2/3 rds fill the pie dishes.
Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.
Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely.
Remove and place on a wire rack to cool.

A teaspoon of curry powder added with the flour would be great.

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Curry is not Chinese. Strictly speaking it's not Indian either.
Szechuan (a province of China) cuisine is often hot - i.e. has chilis in it, but it's not a curry.

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