Thursday, February 28, 2013

A NEW book is one you haven't yet read!

by Byron and Kay McAllister

Set in 1964, this is the story of world-famous sleuth Tim Rinnissen’s first introduction to detective work. The crime, five years’ old, is an old-fashioned bludgeoning, with traces of attempted poisoning, corruption of officialdom, and an introduction to investigation sponsored by a couple of nudists, locally famous for their gourmet cooking. Tim’s youth and inexperience lead him into trouble, but the nudes rescue him by solving the crime-- feeding him a Malaysian dinner as they analyze how they did it.

Malaysian Sticky Pork Chops

Servings: 2  (Double or triple the recipe and use a larger pan for more people)

4 pork cutlets, of chops trimmed
1/3 cup Chinese wine or 1/3 cup sherry wine
1 tablespoon soya sauce
1 tablespoon grated ginger
2 tablespoons chili sauce or 2 tablespoons chili flakes
2 tablespoons honey


1 Heat frying pan over medium heat.

2 Cook meat for 2 minutes each side, or until meat is well browned.
3 Remove meat, set aside - Keep warm -
4 Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
5 Cook for 3 minutes.
6 Return the meat to pan and cook on each side for 1 minute.
7 Simmer until the sauce thickens, and pork is cooked through.
8 Serve with rice and greens.

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