Category Archives: International

Creamed Crab with Bamboo Shoots (Hai Yuk San See)

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Preparation time: 5 minutes
Cooking time: 4 minutes
To serve: 4

You will need
4 oz. crab meat
14 oz. spinach
1 oz. bamboo shoots
4 tablespoons peanut oil
1/2 teaspoon salt
1/3 pint milk
1/2 teaspoon monosodium glutamate
1 tablespoon water

Remove any soft bone from crab meat and shred. Wash and drain spinach, chop coarsely. Shred the bamboo shoots. Put 4 tablespoons oil into pan over strong heat. Drop 1/2 teaspoon salt into the oil first, then put the spinach in and fry for 2-3 minutes. Drain the spinach, remove to heated plate. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Stir until thick. Add salt if required. Surround the creamed crab with the spinach as shown in the photograph.
Note: You can either mix them together before you eat, or eat them separately.

©Shufunotomo Co., Ltd., Japan 1968. English text ©Shufunotomo Co., Ltd., Japan 1968

Oeufs Durs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

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Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 oz. butter
8 oz. onions, sliced
2 level tablespoons cornflour
3/4 pint (U.S. 1 7/8 cups) milk
salt and pepper
5 hard-boiled eggs
Garnish:
browned onion rings or chopped parsley

Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. Stir in the cornflour, mixing well. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Season to taste. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Turn into one large dish (of for small cocottes) and garnish with reserved egg slices. and either browned onion rings or chopped parsley.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Kuhlich (German Yeast Cakes)

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Cooking time: 40 mins.
Preparation time: 30 mins. plus time for rising
Main cooking utensils: stone jars, or coffee cans
Oven temperature: 400-425°F

For 12-16 people you need:

1 teaspoon sugar
1 cup plus 3 tablespoons milk and water mixed
1 oz. compressed yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
1/3 cup currants
1/2 cup chopped, blanched almonds
1/2 teaspoon vanilla extract
1/4 cup oil or melted butter
2 eggs

Decoration:

1 1/2 cups sifted confectioners’ sugar
little warm water
few candied cherries and slivered almonds

1. Blend compressed yeast with sugar and add liquid.

2. Leave until frothy, about 10 minutes.

3. Mix flour, salt, sugar, currants, and almonds.

4. Pour in yeast liquid, vanilla extract, oil and eggs.

5. Mix well together until dough leaves sides of the bowel (SIC) clean.

6. Knead for 5 minutes on floured board.

7. Cover, then put to rise until nearly double in size – about 2 hours – knead again.

8. Shape dough to half fill greased pans.

9. Cover each pan with polythene or cloth; allow to rise for 40 to 60 minutes. i.e. until dough springs back when pressed.

10. Bake in center of oven until firm. Cool.

11. Blend confectioners’ sugar with enough warm water to blend and pour over cakes; sprinkle with chopped candied cherries and slivered almonds.

TO VARY: Rise and bake for only 15-20 minutes in muffin pans to make small individual cakes.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Sole Veronique (French sole with grapes)

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sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Kofta Curry

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Preparation time 10 minutes
Cooking time 25-30 minutes
To serve 4

You will need
Koftas:
1 dessertspoon mint leaves
1 medium-sized onion
1 clove garlic, peeled
1 lb. finely minced meat
2 teaspoons salt
1/4 teaspoon chilli powder
1/4 teaspoon clove powder
1/4 teaspoon ginger powder

Curry:
1-inch piece fresh ginger
1 tomato
1 clove garlic, peeled
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon ginger powder
1 medium-sized onion
2 oz. cooking fat
1 pint (U.S. 2 1/2 cups) yoghurt
1 dessertspoon coriander powder

Chop the mint finely. Chop the onion and garlic. Put the mince in a bowl with the mint, chopped garlic and onion. Mix and add the salt, chilli, clove and ginger powders. Make into balls the size of a large walnut. Scrap the ginger and chop very finely. Chop the toamto coarsely, crush the garlic and add to the water and ginger powder. Slice the onion finely. Heat the fat and fry onions till cream coloured. Add the tomato, yoghurt and coriander powder and simmer for 15 minutes. Now add the garlic water and simmer for 5 minutes and add the meat balls. Cover and cook gently till the meat is cooked. If more gravy is required add 1/4 pint (U.S. 5/8 cup) hot water and simmer for 5 minutes more. Serve with rice.

© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Haitian Rice Ring

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RICE RING
2 teaspoons salt
1 tablespoon butter or margarine
1 bay leaf
1/2 teaspoon turmeric
1 1/2 cups raw long-grain white rice

FILLING
2 tablespoons salad oil
1/2 cup chopped onion
1 cup green pepper cut in 1/2-inch cubes
1 cup red pepper, cut in 1/2-inch cubes
1 large tomato (8 oz), peeled and chopped
1 pkg (6 oz) frozen crabmeat, thawed
1/2 teaspoon dried thyme leaves
Dash cayenne
1/2 cup dry white wine
1 can (7 oz) tuna, drained and flaked
1 can (7 3/4 oz) salmon, drained and flaked

1 tablespoon chopped parsley
Salad greens

1. Make Rice Ring: Oil a 4 1/2-cup ring mold. In 5-quart Dutch oven, combine 3 1/2 cups water, salt, butter, bay leaf, and turmeric.

2. Bring to boiling. Add rice. Simmer, covered, 25 minutes, or just until water is absorbed and rice is tender.

3. Remove bay leaf. Pack rice into prepared mold. Refrigerate, covered, 2 hours, until chilled.

4. Make Filling: In hot oil medium skillet, sauté onion, stirring, 5 minutes, until golden.

5. Add green and red peppers, tomato, crabmeat, thyme, cayenne, and white wine. Simmer, uncovered, 10 minutes.

6. Add tuna and salmon; toss lightly to combine. Turn into bowl. Refrigerate, covered, 2 hours, until chilled.

7. To serve: Run spatula around edge of mold; invert onto cold serving platter; remove mold. Fill center with filling. Sprinkle with parsley. Garnish with greens. Makes 6 to 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Sweet & Sour Pork

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sweet_sour_pork

2 pounds shoulder pork, cut in 1-inch strips
1 tablespoons oil
4-ounce can whole mushrooms, drained and liquid reserved
14-ounce can pineapple chunks, drained and liquid reserved
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
2 green peppers, cut in strips
1 large onion, sliced
1 tablespoon cornstarch
2 tablespoons water

Brown meat in oil in a large skillet. Measure reserved liquid from mushrooms and pineapple and add water to make 2 cups in all. Add MSG to liquid and pour over meat. Cover and simmer 1 hour. Add mushrooms, pineapple, honey, soy sauce, vinegar and onions; cover and cook 15 minutes. Blend cornstarch with 2 tablespoons water and combine with hot mixture; cook, stirring, until sauce thickens slightly.

Serves 6
Preparation time: 1 HR., 35 min
Approximate calories per serving… 420

SUGGESTED MENU
Won Ton Soup
Sweet and Sour Pork
Steamed Rice
Rum and Cashew Cookies

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Vermicelli Kheer and Carrot Halva

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Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.

©Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Paper-wrapped Fish

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paper_wrap_fish

INGREDIENTS:-
1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying

Seasoning:-
3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour

For Wrapping:-
12 pieces of 6×6 inches greaseproof paper

METHOD:-
1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

(Copyright Reserved)

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

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Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968