DEAR SOS: I've always enjoyed the curry at the Rangoon Racquet Club. Do you think they would part with the recipe?
DEAR CHARLES: This British-type curry (unlike any Indian curry you'll ever taste) is loaded with coconut, pineapple, banana and apple. You can add any meat, fish or poultry and serve it with colorful condiments that echo the ingredients in the sauce. It makes a terrific buffet party dish for a holiday season open house.
RANGOON RACQUET CLUB ORIGINAL CURRY SAUCE
2 tablespoons peanut oil
1 medium yellow onion, minced
5 stalks celery, minced
3 cloves garlic, minced
2 1/2 ounces curry powder
3 cups dry white wine
4 cups chicken stock or canned broth
1 cup shredded coconut
1 cup pineapple puree
1 apple, cored, seeded and pureed (or use applesauce)
1/2 pound raisins
3 ounces ginger root, freshly grated
1 banana, minced
Arrowroot or cornstarch
Heat peanut oil in saucepan and add onion, celery and garlic. Saute few minutes, then add curry powder. Continue cooking and stirring 5 minutes longer. Add wine and bring to simmer. Add chicken stock and bring to simmer, 15 to 20 minutes, stirring occasionally.
Spread shredded coconut on baking sheet and toast in 400-degree oven until lightly browned. Add pineapple, apple, raisins and coconut to sauce. Cook 10 minutes longer. Stir in grated ginger root. Add banana, stirring constantly. Heat until sauce is thickened. If necessary thicken sauce with arrowroot or cornstarch paste. Cool thoroughly and refrigerate for up to 2 weeks, using as needed. Do not freeze, as texture and taste will alter. Makes 2 quarts sauce.
Note: When ready to serve add any cooked chicken, beef, pork or shrimp, allowing 1/2 cup cubed meat or shrimp per serving. Heat through and serve with condiments, such as shredded coconut, raisins, chutney, banana slices, peanuts.
DEAR SOS: I would appreciate a copy of the See's Fudge recipe that you printed in your Culinary SOS column some time ago. It was the best fudge I ever made and regret losing my recipe.
DEAR CONNIE: No need to regret. The recipe is yours once again.
1/2 cup butter
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla
2 cups sugar
1 (5 3/4-ounce) can evaporated milk
10 large marshmallows
1 cup chopped nuts
Combine butter, chocolate pieces and vanilla in medium bowl. Set aside.
Place sugar, evaporated milk and marshmallows in medium saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes, stirring constantly.
Pour hot mixture over ingredients in bowl. Beat with electric mixer until fudge is thick and dull (this doesn't take long). Stir in nuts.
Pour into 8-inch-square baking pan. Refrigerate several hours to firm. Makes about 36 squares.
DEAR SOS: I would really like to see if you could get the recipe for the Ginger Sauce served at Benihana in Newport Beach.
--JIM AND LISA
DEAR JIM AND LISA: We've had numerous requests for this outstanding sauce served at the Japanese restaurant chain. It can be served with any grilled meat, fish or poultry.
GINGER SAUCE BENIHANA
3 (1/2-inch) cubes peeled ginger root, chopped
1/2 cup soy sauce
1/4 cup vinegar
1 large onion, sliced
Place ginger, soy sauce, vinegar and onion in blender container. Blend at high speed 2 minutes or until ginger and onion are minced. Makes about 3/4 cup.