Ingredients:
1 can artichoke hearts, chopped up
5 scallions, chopped
6 garlic cloves, minced
2 tsp. butter
1 8 oz. whipped cream cheese
2 cups sour cream
1 cup muenster cheese
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200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed lime juice
12 slices brown bread, crusts removed
300g/11oz smoked salmon
100g/4oz baby rocket leaves, stalks removed
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450g/1lb shallots, thinly sliced
3 tablespoons groundnut oil
1 garlic clove, finely chopped
1 fresh red chilli, seeded and diced
900g/2lb cleaned and prepared squid, cut into rings
salt and freshly ground black pepper
1 tablespoon chopped fresh coriander leaves, to garnish
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vegetable oil for deep-frying
300g/11oz plain flour
3 teaspoons salt
2 teaspoons baking powder
900g/2lb cod fillets
2 eggs
250ml/9fl oz milk
2 tablespoons olive oil
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4 – 6 flank steaks
1 T Salad oil
1/4 c Sugar
1 t Ginger
1/2 t MSG
4 – 6 pineapple slices
1/2 c Soy sauce
2 T Sherry (optional)
1 ea garlic,crushed
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Ingredients:
2 cups cooked Japanese rice (*left over rice is the best)
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped green pepper
1/3 cup diced ham
2 eggs
1/2 tsp garlic salt
1 tsp chicken bouillon
2 tbsp soy sauce
2 tsp vegetable oil


How to Cook:
Put a wok or a pan on high heat.mAdd oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.