Category Archives: International

Meat Yakhini Pulao

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Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.

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

Curried Cottage Cheese Salad/Tomato Bhurtha

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Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.

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

Hawaiian Turkey Curry

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2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

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

Dadar Gulung (Sweet Omelet)

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4 serving

You will need

3 1/2 oz. desiccated coconut
2/3 cup water
1/2 cup sugar
salt
3 1/2 oz. flour
1 1/2 cups milk
1 egg
food coloring (red or green powder)
2 teaspoons oil or butter

Make the filling: Mix the coconut, appx. 2/3 cup water and 1/2 cup sugar in a pan. You can also add a little salt, if desired. Cook until water is reduced.

Put the flour, milk, egg and food coloring in a bowl, mix well. Salt to taste (about 1/4 teaspoons). Brush pan with oil and heat. Add enough egg mixture for a thin crêpe. Repeat.

Place the filling into the crêpe, then roll up as shown in the photograph.

©Shufunotomo Co., Ltd., Tokyo 1973

Puding Lechie (Lychee Pudding)

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10 servings

You will need
(A)
2 agar-agars
1 cup sugar
2 1/2 cups water from canned lychee
little food coloring (red)
3 cups water
lychee
vanilla extract

Prepare the (B) ingredients
(B)
4 1/2 cups water
1 1/2 agar-agars
4 egg yolks
15 tablespoons sweet milk
1 1/4 cups sugar
vanilla extract

Mix the aga-agar [sic], sugar, water of lychee and 3 cups water very well. Bring to a boil. Add food coloring and lychee. Moisten a cake mold, then pour the mixture into it. Let it cool.

Mix the water, sugar and agar-agar well, and add the egg yolks. Bring to a boil. Add the milk a little at a time. Pour (B) into a mold and cool.

Usually this pudding is eaten with ice and orange or strawberry syrup.

Shufunotomo Co., Ltd., Tokyo, 1973

Nasi Kuning (Yellow Boiled Rice)

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4 servings

You will need
2 lbs. 3 oz. rice
8 oz. coconut (desiccated)
5/12 cups water
OR fresh thin coconut milk
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon MSG
2 dried Salam leaves
1 dried Sereh leaf
2 dried Jeruk leaves

Garnish:
8 lettuce leaves
4 sheets omelet
1 cucumber, sliced
8 fresh chili pepper
8 shrimps, cooked
little IKAN TERI (fried small fish)
1 tomato basquette
1 bunch of broccoli
little sliced pimento
parsley
crisp-fried onion

NASI KUNING is usually served on the occasion o celebrating, birthdays, graduations, etc.

This dish is prepared exactly the same as ordinary rice, (use coconut milk instead of water), mixed well with turmeric, salt, MSG, Salam, Sereh, and Jeruk. If you used a rice-cooker it will take about 15 minutes longer than usual.

You can use almost anything to decorate the NASI KUNING. In Indonesia the following are often used:
Garnishes:
Thin Omelet: Beat 4 eggs lightly. Season with a little salt and MSG to taste. Brush the fry pan with oil and heat pan, pour in enough egg mixture for omelet. Fry over low heat for 2 minutes. Repeat. Cut into 1/2-inch width.

Shrimps: See recipe 3 of UDANG RICA-RICA.

IKAN TERI: Sun-dried small fishes. Deep-fry and drain.

Crisp-fried Onion: Slice onions and deep crisp-fry. Stir continuously until well browned. Drain.

©Shufunotomo Co., Ltd., Tokyo 1973

Mexicali Chicken

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2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Gelato di Cioccolata, Sorbetto di Fragole, Cassata

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Gelato di Cioccolata (Chocolate Ice Cream)
Preparation time: 20-40 minutes
Freezing time: 3-4 hours
To serve: 4-5

You will need:
3 egg yolks
2 oz. castor sugar
1/2 pint milk
4 oz. plain dessert chocolate
3 tablespoons water
6 tablespoons thick cream

Set refrigerator to coldest setting. Beat the egg yolks and sugar together thoroughly, and stirring continuously with a wooden spoon, gradually pour on the almost boiling milk. Strain into the rinsed saucepan and cook over low heat stirring all the time until the mixture is thick enough to coat the back of the spoon. Leave until cold. Meanwhile in a small basin stood over hot water, dissolve the broken-up chocolate in the water. Whip the cream until slightly thickened. First fold the chocolate then the cream into the cold custard; pour into an ice tray and freeze until firm but not stiff.
Return refrigerator to normal setting.

Sorbetto di Fragole (Strawberry Sorbet)
Preparation time: 15 minutes
Freezing time: 2 hours
To serve: 4

You will need:
5 oz. granulated sugar
6 tablespoons water
1 lb. ripe strawberries
1 tablespoon lemon juice
1 tablespoon orange juice

Set refrigerator to coldest setting. Heat sugar and water together gently until sugar dissolves; boil for 1 minute. Set aside to cool. Sieve strawberries (or purée in electric blender) and stir in lemon and orange juice and cold syrup; mix well. Pour into ice tray and freeze, removing to stir once or twice. When solidly frozen turn refrigerator back to normal and leave ice to ‘ripen’. One hour before serving remove ice tray to middle of refrigerator.

Cassata (Ice Cream Cake)
Set refrigerator to coldest setting and chill a 1 1/2-pint (U.S. 3 3/4 cup) size mould. Line this wich chocolate ice, return to ice compartment and freeze until firm. Next line with half recipe strawberry sorbet and again freeze until firm. Fill centre of mould with mixture of sweetened thick whisked cream and assorted glacé fruits and nuts. Cover and freeze until firm.

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

Baked Spiced Eggs

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Preparation time: 7 minutes
Cooking time: 38-40 minutes
To serve: 4

You will need
2 large onions
2 cloves garlic (optional)
1 small bunch fresh coriander leaves or watercress
1/4 green pepper
1 tablespoon vinegar or Worcestershire sauce
1 teaspoon sugar
2 oz. cooking fat
4 eggs
1/2 teaspoon cummin [Sic] powder
1/2 teaspoon salt

Thinly slice the onions. Finely chop the garlic, coriander leaves and green pepper. Mix the vinegar or Worcestershire sauce, and sugar. Fry the onions lightly in the cooking fat, until soft. Add the garlic, green pepper and coriander leaves to the onions. Fry for 3 minutes, stirring all the time. Beat the eggs and add to the onions in the pan. Add cummin [Sic] powder. Remove from the heat and pour in vinegar and salt. Stir the mixture well. Pour into an ovenproof dish and put in pre-heated moderate oven (350°F. or Gas Mark 4) to set. It should take about 30 minutes to set.

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