Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note: This recipe requires advance preparation.
Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.
Most people associate mole with the famous chocolate mole--mole poblano--but the word refers to both a mixture and a stew. No chocolate is used in this recipe, and with the exception of the potatoes and corn, this dish is quite similar to chili.
According to El Naranjo’s website, www.elnaranjo.com.mx, "The name is derived from the fact that this light sauce spills easy and stains tablecloths. It has a sweet flavor because of the pineapple and plantains."
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt