Category Archives: Seafood and Shellfish

Egg and Shrimp Curry

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Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1967

Meruluza en Salsa Verde (Hake with Green Sauce)

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4 servings

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.

Serve in the same casserole.

©️Shufunotomo Co., Ltd., Japan 1973

Lobster-Artichoke Casseroles

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4 (5- to 6-oz size) lobster tails, cooked
1 can (14 oz) artichoke hearts, drained
⅓ cup butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
¼ cup unsifted all-purpose flour
1¾ teaspoons salt
12 teaspoon paprika
⅛ teaspoon pepper
2½ cups milk
1 egg, beaten
1 tablespoon bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
⅓ cup sherry
2 cups hot seasoned mashed potatoes

  1. Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
  2. In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
  3. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
  4. Bring to boiling, stirring; boil 1 minute.
  5. Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
  6. Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
  7. Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
  8. Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
  9. Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.

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

Serpent’s Tooth and Thankless Children

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(Cockles & Mussels in Garlic Cream Dip)

1 jar (2½-oz size) cockles
1 jar (2¼-oz size) mussels
2 cups heavy cream
¼ cup (½ stick) butter
4 cloves garlic
1 dash hot sauce
½ teaspoon salt
¼ teaspoon pepper
¼ cup finely chopped chives

Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to rapid boil, uncovered and stirring constantly, until thick and reduced by one half (15-20 minutes).

Remove pan from heat. Meal butter in saucepans and add garlic; simmer 3-4 minutes or until garlic is tender but not browned. Add reserved fish juices, hot sauce, salt and pepper.

Pour reduced cream into butter 1 tablespoonful at a time, stirring constantly. Gently fold in cockles and mussels and transfer to wide fondue pot or chafing dish. Sprinkle with chives. Serve warm over candle flame with toast or French bread dippers.

Yield: About 2 cups sauce.

Note: Cockles and mussels are available, canned, in appetizer or fish sections of many supermarkets; if unavailable, canned or smoke oysters or other shellfish may be substituted.

Suffering Bastard and Rosemary Shrimp Spiedini

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Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to the height of about 5 feet, and form a handsome hedge.

If you do not have access to fresh rosemary (and you will need a rather large plant for this recipe), add 3 teaspoons dried rosemary leaves to the marinade and skewer the storm on bamboo conceal skiers (as pictured) instead of rosemary branches. If you have only a small rosemary plant, with branches not long enough to accommodate 6 shrimp each, skewer use 1 or 2 shrimp on each short branch for bite wised hors d’oeuvre.

36 medium shrimp, peeled and deveined
6 rosemary branches, 8-10 inches
½ cup olive oil
2 cloves garlic, pressed
2 tablespoons red wine vinegar
2½ tablespoons lemon juice
½ teaspoon dry mustard
Paprika
Optional: 3 teaspoons dried rosemary leaves (see above)

Skewer shrimp on rosemary branches or bamboo skewers (6 per branch) as pictured a place on bottom of baking dish. Mix remaining ingredients together and shake well in screw-top jar; pour over shrimp. Cover with plastic wrap or foil and marinate in refrigerator at least 6 hours.

Preheat oven to 350°F. Drain shrimp. Arrange on lightly greased baking sheet and sprinkle with paprika. Bake 20 minutes. Serve hot with lemon wedges.
Yield: 6 skewers

Copyright ©️1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Nasi Rames (Indonesian Lunch)

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1 serving

You will need

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.

©️ Shufunotomo Co., Ltd., Tokyo, 1973

Crab Omelette (Foo yung hai)

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Preparation time: 5-6 minutes
Cooking time: 3 minutes
To serve: 4

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)

Preparation time: 6-8 minutes
Cooking time: 6 minutes
To serve: 4

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.

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

Steamed Meat In Noodle Cases (Sui Mai)

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Preparation time: 1 hour
Cooking time: 20 minutes
To serve: 6-8

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.

Square shapes:

You can make as many shapes as you like and garnish with the ingredients as the photographs show.

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

Féra du Léman (Cold Lake Fish)

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ingredients:
1½ pounds féra, land-locked salmon, or several small fish
2 onions
2 shallots
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar

Instructions

  1. Clean and wash the fish.
  2. Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
  3. Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
  4. Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
  5. When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
  6. To serve, cover the cold fish with the sauce.

This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.

© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Salmon Bisque

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⅔ cup cottage cheese
½ cup evaporated skimmed milk
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
2 tablespoons chopped pimento
4 ounces drained, canned salmon, flaked

Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.

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