Kowloon's Lobster Sauce

• Vegetable oil
• 6 oz. Ground pork or ground beef
• Ground garlic to taste
• ½ c. water
• Salt to taste
• 1 t. molasses
• Cornstarch to thicken
• 1 egg
• Chopped green scallion for garnish

Use enough oil to cover the bottom of a wok or deep frying pan. Heat the oil and stir fry the meat with the garlic. Add the water and salt, then the molasses. Add enough cornstarch to thicken the sauce. Blend the egg into the sauce and continue stir frying until the egg is set. Top with the scallions and serve with rice or noodles. Serves 2-3.

Kowloon's Chicken Wings

• 3 lb. Chicken wings
• 2 T. sugar
• salt to taste
• 6 T. soy sauce
• 6 T. water
• Crushed ginger to taste
• 1 T. gin

Make a marinade by mixing all ingredients except the chicken wings. Pour the marinade over the wings, cover and refrigerate overnight.

Deep fry the wings in oil for 8 to 10 minutes or until golden brown. Remove from the oil, drain and serve. Serves 3-4 as an appetizer.

Chef Amorn's recipe for Pad Thai

• 1 8-ounce package cellophane noodles, soaked for ½ hour in cold water and drained
• 4 to 5 T. peanut oil
• 20 medium shrimp, peeled and deveined
• 4 eggs, scrambled
• 1 T. minced garlic
• 2 T. white vinegar
• 6 T. sugar
• 2 to 3 T. fish sauce
• 1 to 2 cups bean sprouts
• 4 scallions, green part, split lengthwise and cut in 1-inch lengths
• 1/3 cup unsalted, unroasted peanuts, chopped
• 1/2 T. white pepper
• fresh cilantro for garnish

Heat oil in large skillet or wok. Add shrimp and cook till no longer pink. Push aside and add eggs and allow to potentially set then break into pieces. Push aside. Add garlic and cook briefly. Add vinegar, sugar, fish sauce, pepper, optional seasonings and bring to a boil. Add peanuts, noodles, scallions and bean sprouts and heat through. Serve sprinkled with chopped cilantro.