April 2012
59 posts
“Every Japanese housewife will tell you how much trouble she takes over her soup. First, if the soup is not crystal-clear (unless it is a Miso-thick vegetable soup) and as transparent as a bowl of boiled water, she would be ashamed to serve it to her guests.”
—
watch Tampopo
The Far Eastern Epicure, 1958, Maria Kozslik Donovan, drawings by Maria Kozslik Donovan, jacket photo by Seranne and Gaden
It was such a different world. I love these vintage books etc. you post.
Ta! Yes, it was a different world. That’s what I like about these books.
Chicken Chow Mein
3 lb. chicken
1/2 lb. lean pork
1/2 cabbage
3 shallots
2 to 3 sticks celery
1 green pepper
1 1/2 teaspoons soy sauce
1/2 lb. prawns
1 teaspoon brandy or dry sherry
1 dessertspoon cornflour
1 clove garlic
4 tablespoons oil
1/2 cup water
salt, pepper
Remove meat from uncooked chicken. Cut chicken meat and pork into fine shreds, place in bowl, sprinkle with salt. Add soy sauce, brandy, 1/2 teaspoon of the cornflour, and 1 teaspoon of oil; mix well.
Wash vegetables, cut into thin strips. Heat remaining oil in pan, add crushed garlic and chicken and pork mixture. Cook quickly 5 minutes, stirring constantly, sprinkle with pepper. Add prepared vegetables, cook until vegetables are tender, but slightly crisp. Add shelled prawns. Mix remaining cornflour with water, add to pan, bring to boil, stirring gently.
Serve on top of crisp fried noodles.
Serves 4 to 6.
The Australian Women’s Weekly Great Chicken Cookbook, 1973, edited by Ellen Sinclair
“We sat on cushions around the table, partaking of Sukiyaki, which, according to the Japanese Tourist Board, is “the friendship dish with a special appeal to our foreign guests.”
—The Far Eastern Epicure, 1958, Maria Kozslik Donovan, drawings by Maria Kozslik Donovan
