1. Saute onions, garlic, tomatoes and hot chilli peppers for five minutes, then stir in the lemon juice and add the chicken pieces. Cook until tender. Leave until cool and then chop the meat and strain the vegetables through a sieve. Combine the liquid from the vegetables with almonds, dried shrimp and coconut milk and simmer for fifteen minutes. Add rice flour, the chicken pieces and palm oil. Cook for a further ten minutes.
2. Cut the crab shell into large pieces. Then fry black beans, garlic, ginger and spring onions very quickly before adding minced pork. Fry again for one minute and then add the crab pieces, half a pint of chicken broth or water, and a little dry sherry or rice wine. Heat for ten minutes and then add two beaten eggs. Stir slowly for one minute and then serve.
3. In a large frying pan, saute the onions and peppers until lightly browned and then add the tomatoes. After several minutes add the pieces of white fish and the squid and cook for a further five minutes. Then add the prawns and mussels and cook for another five minutes. Finally, add the. mixture of garlic, parsley and saffron, plus one pint of water, and bring to the boil. Put in the rice and leave it to cook. Remove from the heat and set aside for five minutes before serving.
4. Fry the pieces of liver and kidney with the spring onions and parsley for about five minutes. Then add it to the tripe which has been simmering for twenty minutes. Cook for a further twenty minutes and then strain the liquid and boil the rice in it until cooked. Then whisk the egg yolks with lemon juice and add a few tablespoons of soup, stirring constantly. Pour the mixture back into the soup and add the offal. Heat up again and add a little milk before serving.