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
We can track the history of `recipes` way back into distant history, in truth as far into history as the Egyptians, and quite possibly further than that. Having said that, these, ancient records were just primitive pictorial recipes for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times used many spices, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for a torrent in recipe manuscripts, the majority of which still exist in academic collections. By the advent of the twentieth century, cookery publications were increasing in popularity due to increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Baa Yir (Deep Fried Yellow Bean Paste) recipe.
