Recipe Corner
p. 72 · Read in the full issue
"OEADERS are invited to send in
-I*' their favourite recipe using Is;
lands produce or ingredients readily
obtainable in the Islands. A fee o:< 10/- will be paid for each one used!
Cantonese Fried Rice
2 slices bread, diced. 2 large onions, sliced. 1-2 eggs. */£ cup roast peanuts. 2 teaspoons preserved ginger. 1-2 cups cooked ham or pork, diced. 1 cup cooked sliced beans or peas.
Vz cup cooked diced carrots or beetroot. 1 lb rice.
Soya sauce. 1 green or red peppers, cut very small.
Any other crisp or colourful vegetables..
Fry the bread as for sippets, and the? onions golden brown. Beat the egg withi a little water and seasoning, and poun into the frying pan after the onions are; removed. When cooked, slice the egg; omelet into fine strips.
Prepare peanuts, meat, ginger, vege tables, and the peppers. Wash the rice,, and cover with water a little deeper thane the rice. Boil briskly for 10 minutes andl steam on side of stove for 10 minutes,, when is should be perfectly cooked withi the rice grains separate and firm.
A quarter of an hour before the meal,, heat a tablespoon of fat in a big pan and i add the rice, meat, and vegetables. Stir to heat thoroughly. Warm a large meat i dish, and just before serving add the; sippets and mix everything together except the ginger and peanuts. Pile the fried rice onto the warm dish and i decorate with the ginger and nuts.
Serve on hot plates, sprinkle with soya sauce, and eat with a fork. This is a complete luncheon dish, but it can be served with a tossed salad or piled in whole lettuce leaves.
The Governor of French Oceania,, M. Petitbon, left Tahiti by the TEAL . plane on September 5 fox Paris, in i response to a special summons from the Capital of France, This is an
unusual development and some
people think that the visit of M.
Petitbon to Paris may be connected
with the political crisis which has
developed in connection with the
failure of the French Government to give New Caledonia a new Con
stitution. M. Petitbon expects to re
turn to Papeete about the end of October.