Posts Tagged With: Captain Cook

Burmese Fried Fish Cakes

Burmese Entree

FRIED FISH CAKES

INGREDIENTS

1 pound filleted flounder, cod, or other whitefish
2 garlic cloves
1 teaspoon ginger
¼ teaspoon red chile flakes
½ teaspoon salt
½ teaspoon turmeric
1 teaspoon fish sauce
½ cup peanut oil or vegetable oil

SPECIAL UTENSIL

food processor

Makes 8 fish cakes. Takes 20 minutes.

PREPARATION

Add flounder, garlic cloves, ginger, red chile flakes, salt, and turmeric to food processor. Process the ingredients until you get a well-blended paste. Dip your fingers in fish sauce. Take 1 teaspoon of paste in your hands and smoosh it flat until you get a patty 3″ across. Repeat until you use all the paste. Keep dipping your fingers in fish sauce to keep them moist.

Add oil to large pan or wok. Heat oil in pan using medium-high heat. Oil is hot enough when a tiny bit of paste in the oil starts to dance. Carefully use spatula to add fish patties to oil. Don’t let patties touch each other. You might need to cook in batches. Deep fry for 3 minutes or until bottom of patties turns golden brown. Flip patties over and deep fry for 3 minutes or under the new bottoms are golden brown as well. Remove and drain on paper towels. Repeat until all patties have been deep fried.

TIDBITS

1) The original birthday cake was deep fried on November 7, 1769 was made of cod, not flour. It was made for Captain James Cook’s 41st birthday. It was made, as far as I can tell from the same ingredients used in this recipe. Cook was in the second year of his first voyage of discovery and circumnavigation. His officers loved him. The crew loved him. Seals and tuna swam by the boat just to be near him. Captain Cook was that kind of guy. So his birthday had to be celebrated. But there was no flour for the traditional birthday bread roll. So the cook whipped up this dish and shaped it like a roll, well sorta. He stuck 41 candles in it to symbolize his age and the stars they sailed under. The idea caught on like wildfire and everybody had fish cakes for their birthday.

2) Alas, on February 14, 1779, Captain Cook was killed in a skirmish in Hawaii. Fish birthday cakes rapidly fell out of favor. Bakers kept the cake shape, but switched back to flour. Now you know.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Categories: cuisine, history, international | Tags: , , , , , , , , , , , , | 2 Comments

Hawaiian Pineapple Roll

Hawaiian Dessert

HAWAIIAN PINEAPPLE ROLL

INGREDIENTS

3 cups pineapple pieces
2/3 cup brown sugar
2 teaspoons peanut butter
1 teaspoon butter
4 egg yolks
1/4 cup sugar (1/3 cup more later)
1/2 teaspoon vanilla

4 egg whites
1/3 cup sugar
3/4 flour (sifted is preferred)
1 teaspoon baking powder
1/2 teaspoon salt

confectionary sugar
whipped cream

PREPARATION

MAKE SURE all the juice is drained away from the pineapple. All! If you put juice in this recipe, your Hawaiian log will be a Hawaiian crumble.

Cover baking pan with pineapple pieces. Sprinkle brown sugar over pineapple. Spread peanut butter as evenly as you can over sugar and pineapple. Crumble the butter into bits and scatter them over the top.

Separate egg yolks from egg whites. You can do this by partially cracking the egg shell and letting the white drain out or let the entire inside come out and gently fish out the yolk with a spoon. Don’t even think about removing the yolk with a fork.

Beat the egg yolks with whisk until they thicken. Mix in vanilla and 1/4 cup sugar

Beat egg whites until surface gets lumpy. Mix in 1/3 cup sugar, flour, baking powder, and salt until thoroughly blended

Add the egg-yolk mixture to the egg-white blend and stir, stir, stir. Your wrist should be getting quite a workout at this point. Spread this combination over the pineapple and brown sugar in the baking pan.

Bake at 375 degrees for about 20 minutes. Loosen edges and turn over baking pan over large plate liberally sprinkled with confectionary sugar. Let stand for at least 5 minutes before rolling. After that, let it stand for an additional 10 minutes or until cool. Place pineapple roll on plate

Alternatively, if you are fortunate enough to possess a towel do the following instead of the instructions in the above paragraph. Sprinkle tea towel with confectionary sugar. Turn the baking pan upside down of the towel and let the cooked pineapple mixture fall onto the towel. Roll up the pineapple mixture as you roll up the towel. Let sit for 10 minutes or until cool. Unroll towel. Place resulting pineapple roll on plate.

Cover with whipped cream. This step is critical. It makes your dish taste better. The layer of whipped cream over the roll hides any mistakes in the Hawaiian roll. Did your carefully crafted roll fall apart when transferring it to the serving dish? Don’t worry, with enough whipped cream no one will ever know.

TIDBITS

1) Vanilla has alcohol in it. People craving alcohol bought lots of vanilla for “cooking.”

2) Captain Cook discovered Hawaii in 1778. He named them the “Sandwich” Islands. I love that name.

3) The Hawaiians killed Cook on his third Pacific voyage in 1779. It remains doubtful that he ever even tasted a Hawaiian pineapple roll before his death.

4) The British flag is part of the Hawaiian flag.

5) The Japanese precipitated America’s entry into World War II with their surprise attack on the American Pacific Fleet at Honolulu. Their attack was provoked, in part, by America’s embargo of oil and metals to Japan. It is believed that Hawaiian Pineapple Rolls were not part of the embargo.

6) On the other hand, you need a sifter to sift flour. Sifting flour has been out of fashion for decades. If you don’t have a sifter, use your food processor and “chop” or “mince” it.

7) A food processor does wonderful work crushing and crumbling solidified brown-sugar blocks. Just be prepared for a brown-sugar cloud near the processor. If our weather reports could only be, “sunny with patches of brown-sugar clouds.”

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

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