4 oz beans, moong, dried
1 tbsp flour, all-purpose
2 tsp red curry paste
1 tbsp soy sauce, light
1 tsp sugar, granulated
2 kaffir lime leaves
1 oil, for deep-frying
THE SAUCE
4 tbsp sugar, granulated
6 tbsp vinegar, rice
1/2 tsp salt
Directions
Soak the moong beans in water for 30 minutes; drain. Roll the kaffir
leaves into thin cigarettes; slice into slivers. In a mortar pound the
drained moong beans to form a paste. Add the other ingredients in
turn, stirring well. Pluck a small piece of the paste and form into
a ball the size of a walnut. Do not mould too tightly. Deep-fry the
balls until golden brown, drain and serve with the thick sweet sauce
below.
THE SAUCE: Gently heat the three ingredients until the sugar
dissolves. Allow to cool before serving.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for
you by Karen Mintzias
Servings: 3 servings
Baa Yir (Deep-Fried Yellow Bean Paste) Recipe brought to you by Recipe Ideas
Categories: Bean
The History of Recipes
Recipes as a concept can be tracked back into distant history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these old cook books were just basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius compiled some documents describing recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like basil, rue and asafoetida. Continuing our culinary historical journey, we have two interesting books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the indian curry that is served today, but rather accounts of the types of meals on the menues of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including rosemary and coriander. The introduction of these new culinary ideas prompted a torrent in books on cooking, the majority of which are now in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, recipe books were in high demand, as a result of higher levels of literacy, people having more leisure time and having more disposable income. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Baa Yir (Deep Fried Yellow Bean Paste) recipe.
