Barbecued Chicken (Deep Fry)
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Tuna Colcannon
6 scallions, chopped 1/2 cup milk 4 tbsp. butter or margarine 2 cup hot mashed potato 2 cup hot cooked chopped cabbage 2 cans (6-1/2 to 7 oz. each) tuna in vegetable oil, drained Salt, ground black pepper Place scallions and milk in medium saucepan. Simmer until scallions are tender. Add 2 tbsp. butter, potatoes,…
Simple Takuwan
Takuwan (takuan) is pickled daikon, a type of tsukemono, or preserved vegetable. In our house, we called tsukemono, “ko-ko.” Mom would serve just a tiny portion of ko-ko, nestled up against the rice, with every dinner. Here’s a recipe for this ko-ko that is usually bright yellow, but if you are wary of food coloring, you are welcome to leave it out.
Fish With Coconut Sauce
Select any of the larger fish having white meat. Place piece of fish weighing 1-1/2 – 2 pounds in baking pan. Rub with salt and pour over it a little of 2 cups of coconut milk brought to the scalding point. Baste several times during cooking with remainder of coconut milk. Bake 20 minutes per…
