Rainbow Jelly Fish

1 Red pepper

1/4 Yam bean , or -turnip

2/3 Cucumber

2/3 Celery stalk

1/3 Carrot

1 tb Sesame seeds

1 1/4 ts Salt

1 ts Sugar

2 ts Sesame oil The following

12 recipes are from a booklet put out by the Hong Kong Tourist Association in celebration of the

1986 Hong Kong Food Festival. These are the winning chefs and their winning recipes. The chefs are all ethnic Chinese from all over Asia, but the recipes really run the gamut, from traditional Chinese food to dishes like Shark's Fin Soup to things like "Lamb Fillets with Morels" which is Western in inspiration and presentation. Some of the recipes should have the caveat "Don't try this at home, kids", mainly because of the amount of preparation involved. This first one, an appetizer plate consisting of

7 mini-courses, falls into that category. It's presented in one of those round, segmented lazy-susan type serving things. Very striking. Any one of these dishes would be suitable for a main course in a Chinese meal. Chef: Ng Wang-chau Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong Kong's leading Sichuanese restaurants since he began his career

14 years ago. Apart from creating this Award-winner, he is also renowned for his pan-fried spiny lobster. Establishment: Ziyang Szechuen Restaurant G/F.,

45D Chatham Road South, Tsimshatsui, Kowloon. Chinese Cuisine Practical Class Platinum Award - Appetizer

12 servings 1. Soak jelly fish in very hot (but not boiling) water for approximately

3 minutes until it curls. Then rinse under cold running water for approximately

1 hour until it expands. Drain and cut into strips.

2. Shred vegetable ingredients, and blanch slightly in boiling water. Then rinse under cold running water until they are cold, and drain.

3. Stir-fry sesame seeds in a dry wok until they are golden.

4. Mix jelly fish and vegetables with salt, sugar and sesame oil.

5. Sprinkle sesame seeds over mixture.