Tag Archives: Golden Cooking Cards Book

Cauliflower in Yoghurt

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Preparation time: 2 hours 5 minutes
Cooking time: 30-35 minutes
To serve: 4

You will need
1 medium-sized cauliflower
3 onions
1 clove garlic
½ teaspoon ginger powder
½ pint (U.S. 1¼ cups) yoghurt
1 teaspoon sugar
1 teaspoon salt
1½ oz. Cooking fat
¼ pint (U.S. ⅝ cup) hot water
1 teaspoon garam masala (see Card No. 2)

Divide cauliflower into flowerets. Slice 1½ onions finely. Mince the other 1½ onions, garlic and ginger. Put the yoghurt in a bowl, add the minced ingredients, sugar and salt and beat with an egg beater. Marinate the cauliflower in the yoghurt mixture and leave for 2 hours. Make sure that the yoghurt covers the flowerets all over. Heat the fat and fry the onions golden, add the cauliflower, all the yoghurt and hot water. Simmer until cauliflower is tender. Sprinkle with garam masala.

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

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

Okara with Chicken and Vegetables

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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.

Serves 6

©️ Shufunotomo Co., Ltd. Japan 1974

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

Ensalada de Nochebuena (Christmas Eve Salad)

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4 servings

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.

© Shufunotomo Co., Ltd., Japan 1975

Biftec Mexicano (Mexican Steak)

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4 servings

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.

© Shufunotomo Co., Ltd., Japan 1975

Rindsrouladen (Rolled Beef)

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4 servings

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.

© Shufunotomo Co., Ltd., Japan 1972

Cabbage Schnitzel (Shnitszeli iz kapusty)

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4 servings

You will need
1 ⅔ lb. cabbage leaves
3 oz. ham
½ onion
3 tablespoons butter
1 cup milk
3 oz. white bread with crusts trimmed and cut into long strips
1 egg
little MSG (monosodium glutamate) (optional)
1 egg, mixed with 1 cup milk
little bread crumbs
butter or vegetable oil
1 ¼ cups Béchamel sauce
salt
pepper

Garnish:
4 carrots, glazed
4 small-sized tomatoes
pickled red cabbage
½ cup green peas

Slice both cabbage and ham in long strips. Chop the onions. Sauté them in butter. Add the milk, cover and simmer over low heat.

When vegetables are tender, turn off heat and cool. Add the bread, 1 egg, salt, pepper and MSG. Form 2 patties per person.

Dip the patties in the beaten egg and then in the bread crumbs twice. Heat vegetable oil and butter in a frying pan and brown them over medium heat. Lower heat, cover and cook, taking care not to burn.

Arrange the schnitzel with tomatoes, grazed [SIC] carrots, pickled red cabbage and green peas. Serve with hot Béchamel sauce.

© Shufunotomo Co., Ltd., Japan 1973

Perdices a lo Torero (Bull-fighters’ Partridges)

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4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.

©Shufunotomo Co., Ltd., Japan 1973

Insalata de Funghi e Gamberi (Mushroom and Prawn Salad)

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Preparation time: 1 ½ hours (including time for marinating)
Cooking time: no cooking
To serve: 4

You will need:

6 oz. firm white mushrooms
1 cut clove garlic
5 tablespoons olive oil
1 ½ tablespoons lemon juice
ground black pepper
4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi
1 teaspoon salt
fresh parsley

Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).

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