Ton-katsu, Pulgogi, Meehoon (1962)

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BULGOGI + KOREAN--6,340 Google hits, 1.060 Google Groups hits
PULGOGI + KOREAN--738 Google hits, 68 Google Groups hits
MEEHOON--8,340 Google hits, 57 Google Groups hits
MEE HOON--11,700 Google hits, 932 Google Groups hits
(Neither "Bulgogi" nor "Pulgogi" is in OED.  Neither "Meehoon" nor "Mee Hoon"
is in the revised OED.)

   I ran out of time at 2 a.m. and the NYU computers automatically shut off,
but I quickly photocopied a few of the remaining pages of the book.
"Tonkatsu" and "pulgogi" and "meehoon" were there.
   Just a great book find.


OLSON'S ORIENT GUIDE
by Harvey S. Olsen
Philadelphia: J. B. Lippincott Company
1962

Pg. 300 (JAPAN, TOKYO, Seiko-en):  Korean food at its very best.  Try
_pulgogi_, the Korean barbecue of beef strips, cooked in ginger-soy-_sake_ sauce.

Pg. 302 (JAPAN, TOKYO, Zakuro):  Beef at its best in sukiyaki and many
Japanese _teishoku_ (table specialties) such as _sashimi_ (raw fish), _domburi_
(bowlfuls of rice mixed with eggs, chicken, vegetables, seafood, and eels),
_ton-katsu_ (Japanese style pork cutlets), _suimono_ (clear soups), _miso-shiru_
(bean-paste soup) and _momo yaki_ (charcoal broiled chicken thighs).

Pg. 314 (MACAO):  POUSADA DE MACAO.  The specialty of the chef is an aromatic
concoction known as _Chicken Africana_.  This is tender barbecued chicken
served with a mysterious sauce of limitless ingredients and accompanied by crusty
hot rolls called "_casquieros_"--all of which makes for a delicious meal.

Pg. 314:  _FEDERATION OF MALAYA_
(...)  Typical native dishes are:
   CHICKEN IN THE COCONUT, a thick, spiced soup uniquely served in the same
coconut in which the chopped chicken has been brewed for seemingly endless
hours.
   FISH and CHICKEN cooked with sweet or sour sauce similar to, but different
from, the normal Chinese variety.
   MAHMEE or MEEHOON, a Chinese style Malay spaghetti.

Pg. 315:
   NASI BERIANI, an Indian dish of chicken or mutton with a base of tumeric
rice.
   SAMBALS is the collective name for the half dozen or more side dishes
served with a Malayan meal.
   SATAY, comprised of a variety of meats and chicken grilled over charcoal
on bamboo sticks, served with chili-peanut sauce, eaten directly off the skewer
either at a _Satay_ stall or restaurant.
   STUFFED LOBSTER.  Super-duper.
       Fruits:
   LANGSAT, sour-sweet and juicy.
   MANGOSTEEN, which is delectable, watermelon, papayas, and bananas.
   RAMBUTAN, which is sweet.

Pg. 316 (PHILIPPINES):
   ADOBO, an agglomeration of chicken and pork, might be worth trying.
   ALEMANGO, a "fruit of the sea," is a delicate stewed crab.
   BAKERY SPECIALTIES are mouth-watering and unusual.  They include: PAN DE
SAL, which comes in tiny, delicately crusted, salted loaves; CUCHINTA and PUTO,
two types of tasty, sweet, steamed rice bread; and ENSAIMADAS, a Filipino
(Pg. 317--ed.) version of sweet roll, garnished with Spanish sausage (_chorizo_)
and/or grated cheese.
   BALUT has to be seen , or eaten, to be believed.  It is hot _boiled duck's
egg_ served complete (ugh) with embryo.  Usually sold in the markets and on
the streets,  "_Balut sa puti_" means the embryo will be immature and (almost)
palatable.  I personally believe this is a dish strictly for the natives.
   Tree-ripened, sun-drenched FRUIT is available in profusion, including
pineapples, cantaloupes, coconuts, bananas, star apples, mangoes, calimancis,
papayas and watermelons.
   LECHON is as native to The Philippines as hamburger is to us.  It is
universally served on all festive occasions.  This drawn baby pig is stuffed with
tamarind leaves of papaya, roasted over red-hot coals, and served with a choice
of tangy sauces (spicy liver sauce is preferred by the natives).
   LUMPIA is delectable.  its ingredients consist of pork, vegetables,
shredded coconut pith, and shrimp enveloped in wafer-thin pancakes.  Served with its
own tasty sauce.
   MERIENDA is Filipino for afternoon tea, which can assume the proportions
of a buffet dinner.
   PANCIT (GUISADO) is composed of noodles garnished with pork, chicken, or
seafood.
   PANCIT (MALABON) is similar but with spices added--good and served most
everywhere.
   PANUT MOLO, a native soup of obscure origin, is wonderful.
   SALTED DUCK'S EGGS served piping hot are unusually good.  For eye appeal
they are painted red, and for taste they are grated and mized with onions,
lettuce, tomatoes, and chipped smoked dried fish.
   SINIGANG is an elaborate production of stew-like pork or fish.
   SUGPO, a dish of steamed shrimps, is one you'll fancy if you are a devotee
of seafood.
   TUBA is to the Filipinos what akvavit is to the Scandinavians, (Pg.
318--ed.) vodka to the Russians, and moonshine whisky to our own hillbillies.  Wow!
A drink of sledgehammer ferocity.