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
It is quite possible to trace the history of written cooking instructions back into antiquity, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the Romans used many herbs and spices, including some that we all recognise for example thyme, fennel and dill. Later, in the 15th century, the Crusaders brought back many spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on cookery, many of which are now in academic collections. Over the next few centuries, the families of Europe competed with each other to serve the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks were in high demand, due to higher levels of literacy, people having increased leisure time and having more money. The introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bam Baap (Korean Chestnut Rice) recipe.
