2 cup rice
6 chestnuts
3 1/2 cup ; water
Directions
Korean chestnuts are the size of a small egg -- very large, solid and
sweet. It is astonishing in the autumn, the chestnut season, to see a
large heap of these giant chestnuts piled in pyramids in the public
marketplaces. In New York, during the Thanksgiving/Christmas season,
reasonably good chestnuts imported from Italy are available and make
a satisfactory substitute.
Prepare the chestnuts in this manner: Chestnuts that have been well
dried by leaving them at room temperature for a day or two are easier
to peel with a serrated knife. Sometimes the peel can be broken off
with your fingers. To remove the inner and outer skin, cut off about
half of the thick outer shell and drop the chestnuts in boiling
water. Cover the pan and cook for 5 minutes. Drain, cool enough to
handle, then pull off both skins.
1. Rinse the rice in cold water and drain.
2. Peel the chestnuts of their outer brown skins and the inner,
thinner skin linings. Cut them into halves, if large, or leave them
whole if they are small.
3. Combine the rice, chestnuts and water, bring to a boil, then
reduce heat to low and cook for about 15 minutes. Stir once or twice
toward the end of the cooking. The water will have been absorbed and
the chestnuts softened.
Serve warm. Serves 6 at Korean meals.
Source: "The Korean Kitchen" by Copeland Marks
Servings: 6 servings
Bam Baap (Korean Chestnut Rice) Recipe brought to you by Recipe Ideas
Categories: Korean; Nut; Rice; Vegetable
The History of Recipes
We are able to track the history of `recipes` far back into history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also tells us how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes prompted an outbreak in manuscripts on food, some of which still exist in private libraries. By the advent of the 20th century, cook books were in high demand, as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Bam Baap (Korean Chestnut Rice) recipe.
