3 cups gulamon (1/2 lb.)
3 cups boiling water
4 eggs tomatoes
1 tsp. salt
1. Pick over seaweed and remove sand bits of coral.
2. Wash thoroughly.
3. Pour the bolling water over the seaweed and let stand 2 to 3 minutes until the seaweed turns green.
4. Drain well.
5. Mash tomatoes.
6. Combine tomatoes, seaweed, and salt.
1 large ripe breadfruit3/4 cup brown sugar1 cup waterJuice of 1 lemon3 tbsp. butter or margarine Peel breadfruit. Place in saucepan, add water and simmer 1 hour. Cut in half and remove core. In a shallow oiled baking pan arrange alternate layers of slices breadfruit, sugar, butter and lemon juice. Bake at 350 F for…
2 lbs. Oio – scraped or ground1 tsp. salt1 tbsp. sugar¼ cup cornstarch1 clove garlic 1 egg1-1/2 cup water1/4 cup chopped string beans1/4 cup chopped carrotsajinomoto Use Japanese bowl, kagatsu. Put the ground fish and grind finer. Mix cornstarch, garlic, egg and water and add to fish, gradually. When all liquid is used and the…
2 sticks cinnamon1/2 cup milk1 cake compressed or dry yeast2 tbsp. lukewarm water1/4 cup sugar1/2 tsp. salt1/4 cup butter2-3/4 cup flour3 eggs Heat the cinnamon in the milk to boiling point, add butter and stir to melt. Remove from fire and allow to cool to lukewarm. Remove the cinnamon. Moisten the yeast with the lukewarm…
4 cups rice4 cups water6 inches dashi konbu (seaweed) Seasoning:1/3 cup Japse. vinegar or white vinegar5 tbsp. sugar2 tsp. gourmet powder1 tbsp. salt Wash rice and soak in water. Put water and konbu (wiped with a damp cloth) in a saucepan and bring to a boil. After 3 minutes remove konbu (seaweed) and add drained…