2 cup cooked millet
6 tbsp mirin or dry sherry
1 10-oz package of tofu,
1 diced
3 tbsp soy sauce
3/4 cup chopped snow peas
1 1/2 tbsp rice or cider vinegar
3/4 cup frozen peas, thawed
1 clove garlic, minced
1 8-oz can sliced water
1 chestnuts
1 tsp sugar (or other sweetener)
1/2 cup chopped scallion
Directions
In a large bowl, combine the millet, tofu, snow peas, peas, water
chestnuts, and scallion.
In a small bowl, stir together the mirin, soy sauce, venegar, garlic,
and sugar. Pour over the salad and toss to combine.
Although the original recipes didn't say to, I let both of these
salads chill for awhile to let the flavors blend before I served
them. I think that this step is a particularly good idea for the
Asian Millet salad, as it allows the tofu to absorb the flavors of
the dressing. If you try these, I hope you enjoy them as much as I
did!
From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Asian Millet Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into the distant past, certainly as far back into history as early Egypt, and possibly even further. Interesting though that is, generally, these old cook books were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a few documents which described recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks made use of many different herbs and spices, including a few you will know like bay, rue and parsley. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices was responsible for an increase in books on cookery, many of which are kept safe in academic collections. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Asian Millet Salad recipe.
