Exploring Cookbooks: 1968 Time Life Foods of the World – Pacific and Southeast Asian Cooking

I’ve already written the (semi) complete history of these books. This edition was written by Rafael Steinberg.

I have used this cookbook from time to time as it includes what some think are traditional Japanese or Chinese recipes. Its a very nice cookbook where Island foods are concerned and definitely full of yummy things.

Each image links to a larger picture if you want to read or use the recipe.

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Each spiral bound book measures 9 inches by 6 inches and is about 1/4 inch thick.

More pictures, recipes and information after the jump…

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Crab Rangoon (Hawaii) and Lime-marinated Salmon with Tomatoes (Hawaii)

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Ma Hore – Fresh Pineapple Squares with Pork and Peanut topping (Thailand) on the left. On the right Coconut chips (Hawaii) and Camote Frito – Deep fried Sweet Potato chips (Philippines).

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Saté Ajam – Broiled Skewered Marinated Chicken (Indonesia), Saté Kambing – Broiled Skewered Lamb (Indonesia), and Katjang Saos – Spiced Peanut Sauce (Indonesia).

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Mang Tay Nau Cua – Crab and Asparagus Soup (Vietnam), Tinola – Ginger Chicken Soup (Philippines), and Kaeng Tom Yam Kung – Lemony Shrimp Soup (Thailand).

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Ajam Ungkap – Deep fried Tamarind Marinated Chicken (Central Java) on the left. On the right Carpetbagger Steaks – sautéed steaks stuffed with oysters (Australia).

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Sweet Sauce (Philippines); Spicy Apricot Sauce (Hawaii); Garlic Sauce (Philippines); and Sambal Iris – chili, onion and lime juice condiment (Northern Sulawesi).

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Sambal Ulek – hot chili and lime condiment (Indonesia); Sambal Goreng – fried chili, shallot, and shrimp paste condiment (Indonesia); Tang Kwah Ah Jad – fresh cucumber condiment (Thailand); Sambal Ketjap – chili and sweet soy sauce condiment (Indonesia).

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Pikelets – small sweet pancakes (New Zealand) on the left. Then a few hard liquor drinks: Banana Cow (Hawaii), Kamaaina (Hawaii) and Cooper’s Ranch Punch (Hawaii).

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A few more alcoholic drinks: Mai Tai (Hawaii) and Scorpion (Hawaii). On the right is the beginning of the glossary.

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