Baa Yir (Deep-Fried Yellow Bean Paste) Recipe

Ingredients

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 way back into history, in truth as far back into history as early Egypt, and possibly even further. Interesting though that is, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

Continuing our culinary historical journey, there were a couple of interesting cookery books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food enjoyed by the nobility of that time.

When we get to the twentieth century, cookery publications were increasing in popularity mostly as a result of more people being able to read, more spare time and having more money to spend.

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