Tag Archives: east and west cookery cards

Steamed Prawn Dumplings (Har Gow)

2 Replies

steamed_prawn_dumplings

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

You will need
2 prawns
2 tablespoons chopped pork fat
pinch salt
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
hot water

Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.

* Blogger’s note: Gingelly oil is another name for sesame oil.

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

Pork Meat Balls (Char Yuk Yin)

Leave a reply

pork_meat_ball
Preparation time: 20 minutes
Cooking time: 8-10 minutes
To serve: 4

You will need
1 tomato
1 tablespoon tomato ketchup
1 lb. minced pork
1 egg, beaten
1 teaspoon chopped water chestnuts
1 teaspoon chopped bamboo shoots
1 teaspoon chopped fresh ginger
1 teaspoon salt
1 tablespoon sherry
1/4 teaspoon white pepper
1/2 teaspoon monosodium glutamate
1 tablespoon cornflour
peanut oil
1 lettuce

Slash tomato in 8 places not through to the base, (see photograph) and remove the middle part, put in the tomato ketchup. Mix the minced pork with egg, water chestnuts, bamboo shoots, chopped ginger, salt, sherry, pepper, monosodium glutamate and cornflour. Mix well and make 20 small balls. Heat enough oil in a pan and deep fry the balls until done. Place the lettuce on serving dish and place the tomato filled with tomato ketchup in the middle of it. Place the pork meat balls around the tomato as the photograph shows. Dip each ball into tomato ketchup before eating.

Note Do not heat the oil too much in case the meat balls get brown before the meat is cooked. You must make sure the pork is cooked well.

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

Soupe aux Moules (Mussels with Tomato)

Leave a reply

soupe_aux_moules

Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 2

You will need:

3 pints ( U.S. 7 1/2 cups) small fresh mussels
1 oz. butter
3 oz. onion, chopped
8 oz. ripe tomatoes
6 tablespoons dry white wine
ground black pepper
fresh chopped parsley

Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.

Melt the butter in a wide pan and over a low heat fry the chopped onion for 5 minutes or until soft and golden. Skin and chop the tomatoes and add with wine to the onions. Allow to boil for a minute then put in the prepared mussels. Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes. Discard the shells as they open, and serve the mussels immediately with the cooking liquor strained over them.

Season to taste with a little ground black pepper and garnish with a little fresh chopped parsley. Serve with crusty French bread and creamy butter.

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

Steamed Omelette (Gee Yuk Jing Dan)

Leave a reply

steamed_omelette

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

You will need
4 eggs
2 oz. minced pork
1 teaspoon chopped water chestnuts
1 teaspoon chopped onion
1 teaspoon sherry
1 tablespoon soy sauce
pinch salt
1/4 teaspoon monosodium glutamate
1 1/2 tablespoons water
1/2 teaspoon lard

Separate the egg white and yolk, beat the white and mix with minced pork, chopped water chestnuts, onion, sherry, soy sauce, salt, monosodium glutamate and water. Mix them well, remove the mixture into a deep plate or bowl which has been rubbed with lard. Add the yolk gently to the mixture as the photograph shows. Put the plate or bowl in the steamer and steam for 15 minutes.

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

Terrine aux Aromates (Herb Pâté)

Leave a reply

terrine

Preparation time: 20-30 minutes
Cooking time: 1 hour
To serve: 4

You will need
1 lb. spinach or 10 oz. carton frozen spinach
1 lb. lean belly pork, minced
4 oz. cooked ham, diced
1 heaped tablespoon mixed chopped fresh herbs (parsley, chevril, basil, marjoram, etc.)
2 oz. onion, finely grated
1/2 clove garlic, crushed
1 level teaspoon salt
ground black pepper
1/4 level teaspoon grated nutmeg
1 egg
4 rashers mild streaky bacon

A rough textured green flecked and herb flavored pâté. Cook prepared fresh of the frozen spinach in boiling salted water, drain and press as dry as possible. Chop finely or mince with the pork. Into a basin put the spinach, pork, ham, herbs, onion, garlic, salt, pepper, nutmeg and egg. Mix very thoroughly. Press into 1 1/2 pint capacity oven-proof dish. Remove the rind from the rashers of bacon and lay them on top of the mixture in the dish. Cover and stand in a baking tin with hot water to reach halfway up the dish. Cook in centre of a pre-heated moderate oven (350° F. or Gas Mark 4), for about 1 hour. When cold, cover and mature in refrigerator for 24 hours.

Serve from the terrine, garnished with olives and herbs when available.

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

Blanquette de Veau

Leave a reply

veal_stew

Preparation time: 20 minutes
Cooking time: 1 1/4 hours
To serve: 4

You will need
1 1/2 lb. shoulder or breast of veal
salt
1/2 lemon
1 carrot, quartered
1 onion, peeled
bouquet of bay leaf, thyme and parsley, tied
1 oz. butter
1 oz. flour
1 egg yolk
1/4 pint (U.S. 5/8 cup) thin cream
Garnish:
4 cooked mushrooms
few cooked peas
triangles of bread fried in butter

This is an excellent dish from the cheaper cuts of veal. Cut meat into 1-inch cubes. Put into a pan with 1 teaspoon salt, slice of lemon and cold water to cover. Bring slowly to the boil, drain and rinse (this is to blanch and whiten the meat). Return meat to rinsed pan with the prepared carrot, and onion, herbs and 1 pint (U.S. 2 1/2 cups) water; cover and simmer for 1 hour or until tender. Strain off and reserve the liquid. Discard the vegetables and herbs. Melt the butter in a saucepan, add flour and cook, stirring, for 1-2 minutes. Add 3/4 pint (U.S. 1 7/8 cups) of the liquid all at once, whisk until boiling, and boil for 3 minutes. Blend the egg yolk with cream, add gradually to the sauce, whisking briskly all the time. Add 1-2 teaspoons lemon juice, check seasoning and replace meat. Heat gently for 5 minutes but do not let it boil.

Serve garnished with mushrooms, peas and fried bread.

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

Champignons à la Grecque, Oeufs à la Toulonnaise

Leave a reply

champignons

Champignons à la grecque
Mushrooms stewed in oil and wine

Preparation time: 5 minutes
Cooking time: 10-12 minutes
To serve: 2-4 (depending if other dishes are served)

You will need
4 tablespoons olive oil
4 tablespoons water
2 tablespoons white wine
1 tablespoon lemon juice
1 level tablespoon chopped onion
1 level teaspoon tomato purée
1/2 bay leaf
salt and ground black pepper
8 oz. small button mushrooms

Put all ingredients except the button mushrooms into a pan and allow to simmer for 5 minutes. Wash the button mushrooms (if large cut into halves or quarters) and add to the ingredients in the pan. Simmer for 6-8 minutes, stirring occasionally. Drain the mushrooms and arrange in a shallow dish. Reduce liquid to syrupy consistency by boiling rapidly for minute or two, pour over mushrooms. Serve cold, alone, or in a mixed hors d’oeuvre.

Oeufs à la Toulonnaise
Hard-boiled eggs Toulon style

Preparation time: 15 minutes
To serve: 3 (more if part of a mixed hors d’oeuvre)
You will need
3 hard-boiled eggs
2 oz. anchovy fillets
1/4 pin (U.S. 5/8 cup) thick mayonnaise

Cut the hard-boiled eggs in half lengthwise and arrange cut side down in a shallow dish. Cut the anchovy fillets into thin strips. If necessary thin the mayonnaise to a thick coating consistency with creamy milk, then coat the eggs. Band each egg with anchovy strips.

Mayonnaise

Preparation time: 10-15 minutes
To serve: 4

You will need
2 fresh egg yolks
1/2 level teaspoon salt
1/4 level teaspoon dry or 1/2 level teaspoon French mustard
1/2-1 tablespoon wine or tarragon vinegar, or lemon juice
about 1/2 pint (U.S. 1 1/4 cups) olive oil

Have all ingredients at room temperature. Put egg yolks in a small pudding basin standing on a folded damp cloth. Add salt, mustard and a few drops of vinegar or lemon juice and beat thoroughly before adding any oil. Use a small wire whisk or wooden spoon for mixing. Have the oil in a measuring jug with lip but add drop by drop from a teaspoon to start, beating all the time. When the mayonnaise thickens half teaspoon of vinegar or lemon juice and increase the flow of oil to an intermittent thin stream, beating continuously. Continue until all the oil is added.

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