1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips

Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl. Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.

Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs.

Makes 6 servings.

You can make this with whole chicken breasts or with boneless ones. The advantage of the boneless is that they are lower in fat and easy to slice and work well on a serving platter. The advantage of the whole ones is that they have more flavor.

1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves (about 1 pound)
1 medium red bell pepper, cut in half

Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken is coated.

Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.

To serve, cut chicken and the pepper diagonally into 1-inch slices.

2 cups coconut milk
1 cup uncooked regular rice
1 (2-inch) piece lemon grass
1/2 teaspoon salt
1/4 teaspoon ground turmeric

Heat all ingredients to boiling in saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Remove lemon grass.

Yields 6 servings.

1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger

Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice

Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.

Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon; drain. Cook potatoes in same skillet until light brown; drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour dressing over salad. Yields 6 to 8 servings.

3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

Pineapple Meringue Bread Pudding

(Kueh Prol Nanas ? Indonesia)

3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish. Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in coconut milk. Pour over bread cubes and pineapple. Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.

Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in the 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not over-beat. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.

Yields 8 servings.