1 pound black beans 1 small smoked beef tongue 1 pound smoked and salted pork 2 onions 4 tomatoes 1 tablespoon bacon fat 2 small green hot peppers
Soak the beans overnight in unsalted cold water. Soak the meat separately in cold water for 5 to 6 hours to remove the salt.
Chop the onions. Peel, seed and quarter the tomatoes. Brown these ingredients together with the. whole green peppers in lard in a frying pan. Simmer for a few minutes.
Place the beans in a pot. Cover with cold water and cook over a low flame for 45 minutes. Add the contents of the frying pan together with the mean. Cover. Continue cooking for 3 hours. If necessary, correct seasoning at the end.
In Brazil, this nourishing dish is almost always served with small grilled hot sausages.
a bowl of cooked rice Various dishes; Semur ATI, see recipe 9; SAMBAL GORENG KRECEK, see recipe 8; TUMIS SYURAN, see recipe 10; DADAR TELOR, see recipe 16; KURUPUK UDANG, see below; AYAM GORENG, see below. Serve with ACAR, see recipe 7 and SAMBAL, see recipe 5.
Mold rice and turn out on a plate. Make and use any or all of UDANG RICA-RICA, DADAR TOLOR, AYAM GORENG, KURUPUK UDANG and SAMBAL GORENG KRECEK. Slice and decorate around the rice with each thing.
Serve with SAMBAL.
NASI RAMES is very famous among Indonesian people. They use it as lunch and dinner. SAMBAL is usually eaten with NASI RAMES and it is hot because it contains chili pepper.
AYAM GORENG (Crisp Fried Chicken) Cut chicken into serving pieces. Season with salt, garlic powder and MSG. Deep-fry chicken until golden brown.
KURUPUK UDANG (Shrimp Crackers)
KURUPUK UDANG is available everywhere in Indonesia. It is very crispy and flavorful.
⅘ lb. large shrimps 1 lb. tapioca-flour 2 teaspoon salt 2½ tablespoons MSG 3 eggs
Wash the shrimps, and mince. Mix the eggs until foamy. Add the sugar, salt and MSG. Add the shrimps and mix again. Lastly, add the tapioca-flour a little at a time. Mix well.
It will become thick and heavy like cake before baking. If it is too hard, add another beaten egg. Roll the ingredients in a oblong circle. Cover it with foil paper and then steam it for one hour. (Do not boil directly; put them in a container above boiling water.)
Remove from the fire, open the foil paper, and leave them overnight. The next day they will become harder. Then cut into thin pieces. Dry in the sun.
Deep-fry and drain. This dish has a good shrimp flavour, and will serve many.
You will need 3 oz. Crab meat 4 tablespoons peanut oil 1 small spring onion, shredded 1 oz. Bamboo shoots, shredded 5 eggs; salt ½ teaspoon monosodium glutamate 6 tablespoons chicken stock; pinch sugar 1 teaspoon soy sauce; 2 teaspoons tomato ketchup 1 teaspoon cornflour Lettuce; radish, tomato; cucumber
Remove any soft bones from crab meat and shred. Heat 1 tablespoon oil in a pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, ¼ teaspoon salt, ¼ teaspoon monosodium glutamate, 2 tablespoons water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch of salt, remaining monosodium glutamate, sugar, soy sauce, tomato ketchup and cornflour. Mix all well, bring to a boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook for ½ minute. Fold omelette and finish cooking. Put on to hot dish, pour sauce over, garnish as photograph.
Chicken, Ham, Bamboo Shoots and Mushroom Omelette (Gai See Chow Dan)
You will need 2 oz. Shredded chicken meat; salt 1¼ teaspoons cornflour 5 tablespoons oil Few shredded bamboo shoots Little shredded ham 1 oz. Shredded onion 1 large mushroom, shredded; 5 eggs ¼ teaspoon monosodium glutamate 3 tablespoons water Radishes; cucumber
Mix the chicken with a pinch of salt and 1 teaspoon cornflour. Fry for 1 minute in 1 tablespoon hot oil. Remove from pan. Heat 2 tablespoons oil in same pan and fry bamboo shoots, ham, onion and mushroom for 2 minutes. Remove from pan. Beat the eggs, and ½ teaspoon salt, monosodium glutamate, ¼ teaspoon cornflour and water. Add cooked chicken and vegetable mixture. Heat 2 tablespoons oil in omelette pan and pour in the mixture. Cook the omelette in the usual way. Place on a hot dish and garnish with radish and cucumber.
4 eggs, separated 4 ounces sugar 4 ounces plain flour, sifted Pinch of salt Strega liqueur (or a mixture of cognac and rum) ½ pint double cream, whipped ¾ pint vanilla pastry cream (see below) 1 pint chocolate pastry cream (see below) 2 ounces chopped nuts Coarsely grated orange peel Chopped glacé cherries
Combine eggs and sugar in the top of a double saucepan and whisk over hot but not boiling water until thick and creamy. The mixture must not boil, or eggs will curdle. Remove from heat and allow to cool a little. Then lightly fold in sifted flour and salt.
Divide mixture into 3 sponge tins (7-inch, 6-inch, and 4-inch) and bake layers in a moderately hot oven (400° – M5) for 12 to 15 minutes. Cool and turn out of tins.
Cut each of the three sponge cakes into 2 layers and then cut 1 layer of each pair 1 inch smaller than the other. Sprinkle each layer with a little liqueur. Then sandwich sponge layers alternately with whipped cream, vanilla pastry cream, and chocolate pastry cream mixed with chopped nuts.
Assemble cake like an upturned “flowerpot”. Spread outside of cake with remaining chocolate pastry cream. Pipe with whipped cream and decorate with grated orange peel and glacé cherries.
Vanilla pastry cream: Cream 3 ounces sugar, 3 egg yolks and 11/2 ounces plan flour with a little milk in a bowl. Heat 3/4 pint milk infused with a vanilla pod in the top of a double saucepan. Stir gradually into the sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly until mixture is thick and creamy. (Note: do not let mixture boil or eggs will curdle.) Cool.
Chocolate pastry cream: Cream 4 ounces sugar, 4 egg yolks and 2 ounces plain flour with a little milk in a bowl. Heat 1 pint milk with 3 ounces grated chocolate in the top of a double saucepan. Stir gradually into sugar and egg yolk mixture. Return mixture to top of double saucepan and cook over water, stirring constantly, until mixture is thick and creamy. (Do not let boil.) Allow to cool before using.
(For best results for this dish, follow directions carefully). Sauté meat on all sides, in a pan, for 2 minutes. Rinse the mushrooms, and chop into thin pieces. Chop the liver finely. Sauté liver and mushrooms in pan, for 3 minutes, seasoning. Remove, and let cool.
Roll the puff pastry on a wooden board, until 1/3-inch thick. Place the fried fillet in middle of pastry, and spread mixture of liver and mushrooms on and around it. Pinch pastry closed around fillet. Beat egg, and rub on dough.
From remainder of pastry, prepare strips for decoration. Place strips on dough and leave for 10 minutes. After 10 minutes place in baking dish, bake in medium-oven for 20-25 minutes.
After baking, remove from oven and let cool for 3-4 minutes. Cut into required portions.
How to serve: Arrange cut portions in separate dishes, together with baked tomatoes stuffed with garden peas, baked marrows, glazed carrot, asparagus or stewed artichokes. Serve meat gravy separately.
Fillet Massada is served as main course, with red wine, vin rose, or champagne.
You will need 3 oranges, peeled and thinly sliced 2 tart apples, cored and thinly sliced 1 cup cooked, sliced beets (reserve liquid) 1 cup pineapple slices or chunks 2 bananas, peeled and sliced 4 large radishes, thinly sliced 1 head lettuce, shredded ½ cup peanuts, chopped ½ cup pine nuts, chopped (optional) Seeds of 1 pomegranate, or ¾ cup fresh cranberries Dressing: ½ cup sugar 4 tablespoons vinegar 1 cup reserved beet liquid
Arrange lettuce on a large platter. Alternate fruits and beets attractively over the lettuce. Sprinkle with chopped nuts and pomegranate seeds. Just before serving pour on dressing.
Cooking time: 6-8 hours Preparation time: 45 mins. Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper
For 12-16 servings: 1 cup all-purpose flour 1 cup fresh soft bread crumbs 1 teaspoon each mixed spice, cinnamon, and nutmeg Scant cup shredded suet ½ cup brown sugar 1 dessert apple, grated 1 small carrot, grated ¾ cup chopped candied peel 2 eggs Scant cup currants 1⅓ cups raisins ¾ cup seedless white raisins Scant ½ cup chopped prunes or dried apricots 1 cup chopped, balanced almonds Grated ring of ½ lemon Juice of ½ lemon Grated ring of ½ orange 1 tablespoon corn syrup or molasses ⅔ cup ale, beer, or milk
Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.
TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.
TO STORE: In a cool dry place.
Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.
You will need 2 lb. Top round tea (about ½ inch thick) Mixture A: 1 teaspoon salt 1 teaspoon chile powder 1 teaspoon black pepper ½ cup flour
¼ cup lard 4 tomatoes, chopped 2 onions, chopped 1 green pepper, chopped 3 jalapeño chiles (optional) 3 tablespoons chopped pimentos 1 teaspoon chile powder Salt and pepper ½ cup red wine ¼ cup sherry 1 cup cooked beans 10 ripe olives, sliced (as a garnish)
Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.
You will need 4 slices of beef shank (each 5 oz.) 1 tablespoon mustard 4 slices of smoked bacon, cut into half 1 pickled cucumber, quartered ½ carrot, quartered Salt and pepper 3 to 4 tablespoons butter or margarine 2 tablespoons flour ½ onion, chopped ½ carrot, chopped 2 cups water or broth 1 bay leaf 2 tablespoons cornstarch, dissolved in same amount of water Grazed [sic] carrot, based potatoes, sautéed French beans for garnish
Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.
Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.
Remove the meat rolls and strain the sauce.
Return the rolls to a pan, and salt to taste.
Add the cornstarch and cook until thickened. Cook for another few minutes.
Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.
You will need 8 oz. flour ½ pint boiling water Filling: 14 oz. minced pork 2 tablespoons ham, chopped 2 tablespoons mushrooms, chopped 2 tablespoons hard-boiled egg yolk, chopped 2 tablespoons parsley, chopped 2 teaspoon gingelly oil 2 teaspoons sherry 2 tablespoons soy sauce ½ teaspoon salt 1 teaspoon sugar ¼ teaspoon pepper ¼ teaspoon monosodium glutamate Garnish: 10-20 shelled prawns 10-20 green peas
Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.
Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.
You can make as many shapes as you like and garnish with the ingredients as the photographs show.