Category Archives: International

Deep-Fat Fried Chicken (Char jee gai)

Leave a reply

Preparation time:10 minutes
Cooking time: 15-20 minutes
To serve: 4-6

You will need

2 lb. spring chicken
salt
pepper
monosodium glutamate
1 tablespoon soy sauce
1 tablespoon sherry
peanut oil
2 onion flowers*
6 lemon crescents
8 celery leaves
6 glacé or cocktail cherries
1 oz. of transparent noodles

*Cut two 2-inch lengths of firm spring onion stalks, then cut down half way from the end. Drop them into cold iced water and the end will spring out into flowers.

Clean the chicken, sprinkle with salt, pepper and monosodium glutamate. Mix the soy sauce and sherry, rub well into the chicken and leave for 10 minutes. Put enough peanut oil into a deep pan to half cover the chicken. Heat to 170° C or 338°F. Put in the chicken and cook for about 15-20 minutes turning once or twice. When the chicken is cooked and a delicate brown colour, remove from the oil, drain well and place on a serving dish decorated with onion flowers, lemon, celery leaves glacé cherries and noodles.

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

Stuffed Cucumber (Yeung cheng kwar) and Stuffed Sweet Green Peppers (Yeung ching chu)

Leave a reply

Preparation time: 15 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 cucumber; 3 1/2 oz. minced pork
1 teaspoon water chestnuts, chopped
1 teaspoon bamboo shoots, chopped
1 teaspoon spring onion, chopped
1 teaspoon fresh ginger, chopped
1 1/3 tablespoon soy sauce; 1/2 teaspoon sugar
4 teaspoons sherry; 1/2 teaspoon monosodium glutamate
2 teaspoons cornflour; 3 tablespoons peanut oil
1/4 pint chicken stock; 1/4 teaspoon salt

Peel the cucumber and cut into 4 sections. Remove the seeds without cutting through the opposite end. Mix the pork with the water chestnuts, bamboo shoots, onion and ginger. Add 1 tablespoon soy sauce, sugar 3 teaspoons ginger sherry and 1/4 teaspoon monosodium glutamate. Mix well and use to stuff cucumber. Sprinkle the stuffing with 1 teaspoonful cornflour. Heat the oil in a pan, put in the cucumber, meat side down and fry for 2 minutes. Then turn the cucumbers over on to their sides and add the chicken stock, remaining soy sauce and sherry, salt and 1/4 teaspoon monosodium glutamate. Cover and cook over low heat for about 15-20 minutes. Thicken with the remaining cornflour mixed smoothly with 2 tablespoons water. Place in hot serving dish, garnish with onion flowers (see deep-fat fried chicken on Card No. 8).

Stuffed Sweet Green Peppers
Preparation time: 20 minutes
Cooking time: 12 minutes
To serve: 4

You will need

4 sweet green peppers
6oz. minced pork
1 oz. canned water chestnuts, chopped
few canned bamboo shoots, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon spring onions, chopped
2 tablespoons sherry
2 1/2 tablespoons soy sauce
pinch salt
1 teaspoon cornflour
3 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon monosodium glutamate

Cut the peppers in half and remove the seeds. Mix the pork, chestnuts, bamboo shoots, ginger and onion together. Add sherry, 1 1/2 tablespoons soy sauce and salt and mix well. Stuff peppers with this mixture, sprinkle with cornflour. Heat the oil, put in the peppers meat side down and fry for 2 minutes. Add sugar, remaining soy sauce, monosodium glutamate and 1/4 pink water. Cook for 10 minutes or until pork is well cooked. Garnish with two onion flowers as the photograph shows, serve hot.

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

Sweet and Sour Fish

1 Reply


INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry

Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil

METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

(Copyright Reserved)

Lamb Aspic

1 Reply


INGREDIENTS:-
Portion of leg of lamb (about 2 lbs with bone in)
6 stalks of spring onions (cut into 2 inch section)
6 slices ginger
3 tbsps. oil for cooking
2 cloves garlic (sliced)
5 pkgs unflavored gelatine dissolved in 2 cups cold water

Seasoning:-
1/3 cup soya sauce
3 tbsps dry sherry
2 tbsps sugar
1 tsp. monosodium glutamate
2 tsps. salt
5 cups water

METHOD:-
1) Chop leg of lamb into pieces; cook and brown well all around in 3 tbsps oil with green onions, garlic and ginger; sprinkle in 3 tbsps dry sherry and the rest of the seasoning.

2) Cover and cook over high heat until boiling; reduce heat and simmer until meat is tender (about 2-3 hours)

3) Remove all bones; be sure that there is still sufficient liquid to cover all the meat.

4) Add in the softened gelatine; mix well.

5) Pour it into a shallow pan; cool and chill for 2-3 hours.

6) Remove the top layer of solidified fat; cut into desired shapes and arrange nicely on plate.

Copyright Reserved

Steamed Egg Custard with Vegetables (Chawan-mushi)

Leave a reply

Preparation time 20 minutes
Cooking time 30 minutes
To serve 4

You will need

4 eggs
1 1/8 pints stock
salt
2 teaspoons mirin (See Card No. 20)
1 1/2 teaspoon soy sauce
1/4 teaspoon monosodium glutamate
3 oz. very thinly sliced chicken
4 dried shiitake (dried Japanese mushroom) or canned mushrooms
4 prawns
4 oz. white fish
1/2 teaspoon sake (Japanese rice wine) (see Card No. 20)
4 green beans

Beat the eggs well, add stock, 1 teaspoon salt, 1 teaspoon mirin, 1/2 teaspoon soy sauce and 1/4 teaspoon monosodium glutamate. Strain into a basin. Put chicken on to a plate, add 1 teaspoon mirin and 1 teaspoon soy sauce and leave for 5 minutes. Soak shiitake in water till soft, then drain, if mushrooms are used, slice thinly. Peel and devein the prawns and cut in half. Shred the fish and sprinkle with the sake and a little salt. Slice the green beans thinly in a slanting direction. Cook in boiling water and drain. Divide the chicken shiitake, prawns, fish and green beans equally between 4 fireproof dishes. Pour the egg mixture over, cover with greased paper and steam until custard has set (about 20 minutes).

Note This is a hot dish in which chicken, shiitake, green beans, fish, prawns, etc. are steamed together in an egg mixture. It can be made from canned crab meat only with the egg mixture. Also, instead of steaming each serving separately, it can all be put in a casserole together and baked in the oven as a baked custard.

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

Lobster Soup With Cucumbers and Dried Mushrooms (Ise-ebi to kyuri no soup) Oyster Miso Soup (Kaki no miso shiru)

2 Replies

Preparation time: 20 minutes
Cooking time: 30 minutes
To serve: 4

You will need
1 medium-sized lobster
4 dried or fresh mushrooms
1/2 cucumber; salt
2 pints water
1 teaspoon sake (Japanese rice wine) or sherry (see Card No. 20)
1 teaspoon soy sauce; 1/4 teaspoon monosodium glutamate
4 pieces yuzu or lemon peel

Prepare lobster and cut into 8 pieces. Soak mushrooms in warm water and when soft remove stalks. If fresh mushrooms are used, remove stalks and make a cut across each mushroom. Rub cucumber well with salt and cut into 8 1/4-inch slices. Remove the centre, and make a cut in one place in four of the slices. Slip each cut slice into one of the uncut slices, so that they will look like two rings linked together. Boil the water, add salt and the pieces of lobster and cook for 20 minutes. Remove lobster and sprinkle with sake. Strain the stock, and return 1 1/4 pints to the pan. Cook the cucumber for a few minutes in the remaining stock, remove and cook the mushrooms in the same stock. Put the lobster, cucumber and mushroom into a soup tureen. Add soy sauce, monosodium glutamate and salt to taste to the 1 1/4 pints stock in the pan. Bring to boiling point and pour into the tureen. Lastly add yuzu peel.

Oyster miso soup
Kaki no miso shiru

Preparation time: 10 minutes
Cooking time: 15 minutes
To serve: 4

You will need

1/2 lb. oysters, weighed when removed from shells
5-inch piece of dashi kobu (if unavailable, add 1/2 teaspoon monosodium glutamate to water in which oysters are cooked)
1/2 lb. bean curd, cut in 3/4-inch lengths
3 1/2 tablespoons miso
4 asatsuki or chives, cut in 1/8-inch lengths

Wash oysters in salted water and drain. Put 1 1/4 pints water into a pan, add the washed dashi kobu if used. Heat to just below boiling point. Remove the dashi kobu. When water boils, add oysters, remove any scum and add bean curd. Bring to boiling point again. Mix the miso with the little of the hot liquid, then stir into the rest of the liquid. Bring to the boil, add asatsuki or chives and remove from the heat. Pour into bowls and serve hot.

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

Spicy Deep Fried Duck

1 Reply

INGREDIENTS:-
One duck (about 3lbs)
Oil for deep frying

Seasoning:-
1 1/2 tsp. mixed spice
3 tsps. salt
1 tsp. sugar
4 tbsps. wine (dry sherry or Chinese yellow wine)
2 slices ginger

METHOD:-
1) Marinate duck with seasoning, let stand for 1/2 hour, then steam in boiling water for 2 1/2-3 hours, (add boiling water every 1/2 hour in case the water dries up). Wipe dry.

2) Fry duck in deep oil for 10 minutes then stop heating a while and let fry again. Repeat likewise 3-4 times. This will help to make it more crispy.

3) Cut duck into serving pieces. This can be taken with tomato sauce or pepper salt.

4) PEPPER SALT:- 4 tsps. salt for 2 minutes and add 1/2 tsp. pepper.

(Copyright Reserved) Printed in Hong Kong

Stuffed Apples Ganges

1 Reply

2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Watercress

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Sweet Corn and Crab Soup (Kai yong shok mei tong)

Leave a reply

Preparation time: 5 minutes
Cooking time: 3-4 minutes
To serve: 4

You will need
2 1/2 oz. cooked or canned crab meat
11-12 oz. can sweet corn
3/4 pint water or chicken stock
1 tablespoon sherry
1/2 teaspoon monosodium glutatmate
2 eggs
1 teaspoon cornflour
1 tablespoon water
salt

Shred crab meat, remove any soft bone and save 1 tablespoon meat for decoration. Put sweet corn into a pan with stock and bring to the boil. Add crab meat, sherry and monosodium glutamate. Separate yolks from whites of eggs. Stir egg yolks into the soup, add cornflour mixed smoothly with the water, stir until boiling. Fold in stiffly beaten egg white, cook for 1 minute. Add salt to taste. Pour into soup bowl, sprinkle reserved crab meat on top and serve hot.

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

‘Five-perfumed’ Beef with Bean Sprouts (Ng heung ngow yuk ngar choy)

1 Reply

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

You will need

5 oz. rump steak
1 small egg white
salt
little monosodium glutamate
2 tablespoons sherry
2 teaspoon cornflour
peanut oil
1 piece dried tangerine rind
7 oz. bean sprouts
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar

Shred the beef across the grain into match sticks. Add the egg white, 1/4 teaspoon salt, 1/4 teaspoon monosodium glutamate, 1 tablespoon sherry, 1 teaspoon cornflour and 1 teaspoon peanut oil. Mix all well together and set aside. Soak tangerine rind until soft, then shred. Clean the bean sprouts. Heat 2 tablespoons peanut oil in a pan, add the bean sprouts, sprinkle with 1/2 teaspoonful salt and fry for 2 minutes. Remove to a plate. Heat another 2 tablespoons oil in the pan and add the shredded beef and tangerine and cook quickly until beef is cooked and becomes light brown. Add soy sauce, remaining sherry, 1/4 teaspoon monosodium glutamate, sugar and remaining cornflour mixed with 1 tablespoon water. Mix all well. Stir in bean sprouts and serve hot.

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