6 eggs, well beaten 12 ounces fresh or 1-pound can bean sprouts, drained ⅓ cup thinly sliced green onions ½ cup finely chopped celery Small can water chestnuts, thinly sliced 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons oil
For Sauce: 2 teaspoons cornstarch 1 teaspoon vinegar 1 teaspoon sugar ¼ cup soy sauce ½ cup vegetable bouillon
Combine eggs, bean sprouts, green onions, celery, water chestnuts, salt and pepper. Heat oil in a large skillet and fry foo long patties, turning once. Remove to platter and serve with Foo Yong Sauce. To make sauce: Blend cornstarch, sugar, soy sauce and vinegar in a small pan. Stir in vegetable bouillon and cook over low heat until thickened.
Serves 3 to 4 • Preparation time: 25 Min Approximate calories per serving… 270
You will need ½ cup oil 3 cloves garlic, chopped 1 tablespoon minced parsley 4 hake slices, each ⅓ lb., preferably cut from the center, scaled powdered white pepper juice of 1 lemon 24 or 28 green asparagus tips, tinned salt
Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.
Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.
Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.
Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.
1 pint vanilla ice cream ½ pint strawberry or raspberry ice cream ½ pint pistachio ice cream Chopped crystallised fruits Chopped nuts Crystallised fruits for decoration
Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.
Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.
To serve: unfold and decorate with crystallised fruits.
Okara is the soy bean residue from making tofu (bean cake). It is usually available at tofu shops. Okara itself is an excellent ingredient used as an extender for making meat loves or hamburger patties. Highly nutritious and uses what might ordinarily be wasted.
2 cups okara (soy bean residue) ⅓ cup boneless chicken meat, chopped 2 dried mushrooms (shiitake, stems removed, soaked in ½ cup warm water for 15 minutes, squeezed dry and chopped ¼ cup fresh string beans, diced 1 medium size carrot, cut short like matchsticks 1 Tablespoon soy sauce (Japanese shoyu) 2 Tablespoons sugar 1 teaspoon salt dashes MSG (optional) 1 Tablespoon oil for frying 2 green onions, chopped
Save mushrooms soaking water and add it to saucepans along with ingredients. Cook over low heat for 8 minutes. Stir occasionally so contents will not scorch. Set aside. Heat a frying pan and add oil. Add okara. Stir so it will not burn. Add cooked mixture. Cook about 4 minutes more on low heat until well heated throughout. Stir constantly to prevent bringing. Taste and adjust seasonings, if desired. Add chopped green onions just before removing from heat. Mix together.
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
Instructions:
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.
Vintage Recipe Cards 