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 follow the history of transcribed cooking instructions way back into antiquity, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these old records were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, entrees and desserts, something we still use today. This early Roman chef informs us how the ancient cooks were skilled in the use of many herbs, including a few you will know for example bay, fennel and asafoetida. Continuing our culinary historical journey, there were two books which date from the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of meals cooked for the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices was responsible for an outbreak in books on cooking, most of which are now in private collections. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to lay on the most exotic meals, and because of this chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes of the day. When we get to the 20th century, cookery books were starting to become popular mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Asian Millet Salad recipe.
