Tag Archives: bad food photography

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

Sweet & Sour Chicken Wings

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325°

25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Water
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

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.

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

Deep-Fat Fried Chicken (Char jee gai)

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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)

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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

Swordfish with Pineapple Chunks

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2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300

SUGGESTED MENU
Swordfish with Pineapple Chunks
Steamed Zucchini
Noodle Pudding
Creamy Cheese pie

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Fish Balls

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8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.

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

Shad Tropicana – Broiled Shad

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Broiled Shad

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10 minutes or until fish flakes easily with a fork. Remove to a heated platter. Garnish with parsley and lemon wedges. Makes 4 servings.

Shad Tropicana
Prepare Broiled Shad above. Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.

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

Salmon-Tuna Pie

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2 beaten eggs
1/2 cup milk
3 cups soft bread crumbs (4 slices bread)
2 tablespoons chopped onion
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 16-ounce can salmon, drained, boned, and finely flaked
1 61/2 – or 7 ounce can tuna, drained, and finely flaked
Packaged instant mashed potatoes (enough for 4 servings)
1 egg
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon sugar
3/4 teaspoon dried dillweed
1/3 cup dairy sour cream
1 tablespoon lemon juice

In a bowl combine the 2 beaten eggs, 1/2 cup milk, bread crumbs, onion, 2 tablespoons butter or margarine, and 1/2 teaspoon of the salt till crumbs are moistened. Add salmon and tuna; mix thoroughly. Turn fish mixture into a greased 9-inch pie plate. Prepare the instant potatoes according to package directions, omitting the milk. Beat the remaining egg into the potatoes. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes.

Meanwhile, in saucepan melt the remaining 2 tablespoons butter or margarine. Blend in the flour. Stir in the 1 1/4 cups milk, the sugar, dillweed, and remaining 1/2 teaspoon salt. Cook and stir till mixture is thickened and bubbly. Combine the sour cream and lemon juice. Stir about 1/2 cup of the hot mixture into sour cream mixture; pour this mixture back into the hot mixture. Stir constantly over low heat just ill heated through. Do not boil. Serve warm sauce over wedges of fish pie. Makes 6 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.