Instructions: Steam the brains over hot water for ten minutes in a Chinese-style steamer. Allow to cool, and slice into 8 to 10 pieces.

Fry the onion in the butter until light golden. Add the water, sweet soy sauce, tomato ketchup, salt, cloves, nutmeg and pepper. Stir well.

Add the brain slices, and baste several times. Cover the saucepan, and cook over medium heat for about ten ininutes, or until the sauce thickens.

This recipe yields 6 to 8 servings, with other dishes.

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