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Classic Cookbooks
& Recipes
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CONTENTS
Preface.............1
PART I CHINESE RECIPES
Rules for Cooking..............................9
Soups.........................................12
Gravy.........................................19
Fish..........................................20
Poultry and Game..............................27
Meats ........................................36
Chop Sueys....................................41
Chow Mains....................................47
Fried Rice....................................51
Omelettes.....................................54
Vegetables....................................57
Cakes.........................................64
PART II JAPANESE RECIPES
Soups.........................................71
Fish .........................................75
Poultry and Game..............................79
Omelettes and Custards........................87
Vegetables and Relishes.......................93
Cakes, Candies, Sweetmeats...................104
Bean Sprouts and Beverages...................109
List of Chinese and Japanese Groceries.......111
Index........................................113
INDEX
Preface................................................... 1
PART I. CHINESE RECIPES
CAKES
Almond Cakes............................................... 64
Golden Cakes (Gum Lu)...................................... 65
Gum Lu (Golden Cakes)...................................... 65
Lai Yut (Beautiful Moon Tarts)............................. 65
Tarts, Beautiful Moon (Lai Yut)............................ 65
CHOP SUEYS
Chicken and Pork Chop Suey (Gai Yuk Chee Yuk).............. 44
Chop Suey (Plain).......................................... 46
Duck Chop Suey............................................. 42
Extra White Chop Suey...................................... 41
Gai Yuk Chee Yuk (Chicken and Pork Chop Suey).............. 44
Gar Lu Chop Suey (with Chinese Dried Mushrooms)............ 43
CHOW MAINS
Chicken Chow Main.......................................... 48
Lobster Chow Main.......................................... 49
Meat Chow Main............................................. 47
FISH
Curry Shrimps.............................................. 25
Dried Shrimp Stew.......................................... 25
Fish Cakes (Yew)........................................... 23
Lobster Omelette........................................... 21
Pickled Fish, Cold......................................... 22
Pineapple Fish............................................. 21
Shrimps, Curry............................................. 25
Shrimp Omelette............................................ 24
Sweet and Sour Fish (Ten Sune Gune)........................ 20
Ten Sune Gune (Sweet and Sour Fish)........................ 20
Yew (Fish Cakes)........................................... 23
FRIED RICE
Fried Rice with Chicken and Mushrooms...................... 39
Fried Rice with Eggs and Herbs............................. 52
Fried Rice with Herbs...................................... 52
Fried Rice with Tomato Sauce............................... 52
GRAVY
Gravy...................................................... 19
Gravy with Onions.......................................... 19
MEATS
Beef, Fried, with Mushrooms................................ 38
Beef Kidney with Chinese Mushrooms......................... 37
Chinese Fried Pork with Onions............................. 36
Fried Beef with Mushrooms.................................. 38
Fried Rice with Chicken and Mushrooms...................... 39
Pepper Steak............................................... 37
Pork, Chinese Fried, with Onions........................... 36
Pork with Green Peppers.................................... 36
Rice, Fried, with Chicken and Mushrooms.................... 39
OMELETTES
Eggs, Chinese Scrambled.................................... 55
Foo Tay Dän (Chinese Ham and Eggs)........................ 54
Foo Yung Dän (Chinese Omelette with Herbs)................ 54
Ham and Eggs, Chinese (Foo Tay Dän)....................... 54
Lobster Omelette........................................... 21
Mushroom Omelette.......................................... 55
Scrambled Eggs, Chinese.................................... 55
POULTRY AND GAME
Boo Loo Gai (Pineapple Chicken)............................ 32
Chicken, Fried (Chinese Style)............................. 27
Chicken, Fried, with Almonds or Walnuts (Hop Ho Gai Din)... 34
Chicken, Lychee............................................ 33
Chicken, Pineapple (Boo Loo Gai)........................... 32
Chicken, Sweet and Pungent................................. 32
Chicken with Mushrooms..................................... 35
Duck, Steamed.............................................. 30
Duck with Herbs............................................ 30
Fried Chicken (Chinese Style).............................. 27
Fried Chicken with Almonds or Walnuts (Hop Ho Gai Din)..... 34
Fried Squab (Shu Bok Ap)................................... 27
Hop Ho Gai Din (Fried Chicken with Almonds or Walnuts)..... 34
Lychee Chicken............................................. 33
Pineapple Chicken (Boo Loo Gai)............................ 32
Roast Squab................................................ 29
Shu Bok Ap (Fried Squab)................................... 27
Squab, Fried (Shu Bok Ap).................................. 27
Squab, Roast............................................... 29
Steamed Duck............................................... 30
Sweet and Pungent Chicken.................................. 32
RULES FOR COOKING
Rice, to Boil.............................................. 10
Tea........................................................ 11
SOUPS
Bäk Toy T'ong (Chinese Soup of White Vegetables).......... 17
Bird's-nest Soup (Gai Grun Yung Waa)....................... 15
Gai Grun Yung Waa (Bird's-nest Soup)....................... 15
Mo Ku Gai T'ong (Spring Chicken Soup with Mushrooms)....... 14
Sea Weed Soup.............................................. 16
Soup Stock................................................. 13
Spring Chicken Soup with Mushrooms (Mo Ku Gai T'ong)....... 14
White Vegetables, Chinese Soup of (Bäk Toy Gun)........... 17
Yat Ko Main................................................ 12
Yea Foo Main............................................... 12
VEGETABLES
Artichokes, Chinese (Char Quä)............................ 61
Bamboo Shoots, Fried....................................... 60
Boiled Sprouts, Fried...................................... 57
Boiled and Deviled Cucumbers............................... 59
Cabbage, Fried............................................. 57
Char Quä (Chinese Artichokes)............................. 61
Cucumbers, Boiled and Deviled.............................. 59
Egg Plant.................................................. 59
Endive..................................................... 58
Fried Bamboo Shoots........................................ 60
Fried Bean Sprouts......................................... 57
Fried Cabbage.............................................. 57
Fried Noodles.............................................. 63
Fried Peas, Chinese........................................ 62
Noodles, Fried............................................. 63
Peas, Chinese, Fried....................................... 62
Pickled Yellow Turnips, Chinese............................ 58
Seeds, Pumpkin or Yellow................................... 63
Turnips, Chinese, Pickled, Yellow.......................... 58
PART II. JAPANESE RECIPES
FISH
Bass or Whale, Boiled (Mushi Kujira)....................... 75
Fish Balls, Japanese....................................... 78
Fried Fish (Yaki Zakana)................................... 77
Lobster, Broiled (Onigara Yaki)............................ 77
Mushi Kujira (Boiled Whale or Bass)........................ 75
Onigara Yaki (Broiled Lobster)............................. 77
Tembani of Mackerel (Fish Delicacy)........................ 76
Whale or Bass, Broiled (Mushi Kujira)...................... 75
Yaki Zakana (Fried Fish)................................... 77
OMELETTES AND CUSTARDS
Cherry Custard (Sakura).................................... 90
Custard, Flower (Unohana Yaki)............................. 87
Eggs, Fried (Usu Tamago Yaki).............................. 89
Eggs, Peony (Tamago Bolan)................................. 91
Eggs, Scrambled (Japanese Style)........................... 90
Flower Custard (Unohana Yaki).............................. 87
Fried Eggs (Usu Tamago Yaki)............................... 89
Kinoko-Tamago-Yaki (Shrimp Omelette)....................... 88
Peony Eggs (Tamago Bolan).................................. 91
Sakura (Cherry Custard).................................... 90
Scrambled Eggs (Japanese Style)............................ 90
Shrimp Omelette (Kinoko-Tamago-Yaki)....................... 88
Tamago Tofu................................................ 89
Tamago Bolan (Peony Eggs).................................. 91
Unohana Yaki (Flower Custard).............................. 87
Usu Tamago Yaki (Fried Eggs)............................... 89
POULTRY AND GAME
Baked Duck (Mushi Ahiru)................................... 85
Chicken, Roast (Japanese Style)............................ 86
Duck, Baked (Mushi Ahiru).................................. 85
Fried Squab................................................ 81
Hare, Sweet and Sour (Usagi Amai-Sui)...................... 83
Hato Shiro (Stewed Pigeon)................................. 81
Mushi Ahiru (Baked Duck)................................... 85
Mushi Kiji (Roast Pheasant)................................ 82
Pheasant Roast (Mushi Kiji)................................ 82
Pigeon, Stewed (Hato Shiro)................................ 81
Pigeons or Quail, Broiled (Yaki Udzura).................... 79
Quail or Pigeons, Broiled (Yaki Udzura).................... 79
Roast Chicken (Japanese Style)............................. 86
Roast Pheasant (Mushi Kiji)................................ 82
Shika Shiro (Pot-roasted Venison).......................... 80
Squab, Fried............................................... 81
Stewed Pigeon (Hato Shiro)................................. 81
Usagi Amai-Sui (Hare, Sweet and Sour)...................... 83
Venison, Pot-roasted (Shika Shiro)......................... 80
Yaki Udzura (Broiled Quail or Pigeons)..................... 79
SOUPS
Chicken Soup (Tori Shiru).................................. 72
Fish Soup (Uwo Shiru)...................................... 73
Satsuma Soup............................................... 71
Tori Shiru (Chicken Shiru)................................. 72
Uwo Shiru (Fish Soup)...................................... 73
VEGETABLES AND RELISHES
Amai Tamana (Sweet and Sour Cabbage)....................... 96
Apple Jelly, Japanese Style (Ringo-Kan)................... 102
Baked Bananas.............................................. 99
Bananas, Baked............................................. 99
Bananas, Stuffed........................................... 99
Cabbage and Pork (Mushi Tamana and Buta)................... 94
Cabbage, Fried............................................. 97
Cabbage, Sweet and Sour (Amai Tamana)...................... 96
Chicken Jelly (Tori- Kan)................................. 100
Chicken Liver Paste........................................ 98
Eggplant, Fried (Nasubi Yaki).............................. 96
Fried Cabbage.............................................. 97
Fried Eggplant (Nasubi Yaki)............................... 96
Giblet Paste............................................... 98
Karefish Nigore (Sole Jelly).............................. 101
Kuwai- Kinton (Water Chestnut Cream)....................... 93
Mushi Tamana and Buta (Cabbage and Pork)................... 94
Nasubi Yaki (Fried Eggplant)............................... 96
Paste, Chicken Liver....................................... 98
Paste, Giblet.............................................. 98
Plums, Sour and Sweet (Sumomo Sui and Amai)................ 99
Pork and Cabbage (Mushi Tamana and Buta)................... 94
Ringo-Kan (Apple Jelly, Japanese Style)................... 102
Satsuma Tamana (Cabbage, Satsuma Style).................... 97
Shiro Uri (Stewed Squash).................................. 95
Sole Jelly (Karefish Nigore)............................... 95
Stuffed Bananas............................................ 99
Sumomo Sui and Amai (Plums, Sour and Sweet)................ 99
Tori-Kan (Chicken Jelly).................................. 100
Water Chestnut Cream (Kuwai- Kinton)....................... 93
CAKES, CANDIES, SWEETMEATS
(Chinese and Japanese)
Bean Sprouts, How to Prepare.............................. 109
Beverages................................................. 109
Chestnut Kintons (Cream Candy)............................ 106
Cream Candy (Chestnut Kintons)............................ 106
Dai-Käm (Orange- Jelly Candy)............................ 107
Katamochi................................................. 104
Nut and Rice Candies...................................... 108
Orange-Jelly Candy (Dai- Käm)............................ 107
Owa Okashi................................................ 106
Rice and Nut Candies...................................... 108
San Char Go............................................... 105
Sweet Potato Candy........................................ 108
Yohan Candy............................................... 106
Yomoga Ga Shima........................................... 104
List of Groceries......................................... 111
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