1 lb firm tofu
2 cup cooked black beans, well
1 drained
3/4 cup quick-cooking oats,
1 uncooked
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
1 tsp plus 1 tsp grated fresh
1 ginger root
2 tsp tarmari or soy sauce
2 tsp packed brown sugar
2 cloves garlic, minced
1 to 3/2 tsp red pepper
1 flakes
Directions
x Vegetable oil x Flour for dusting x slice peeled cucumber
Squeeze tofu in paper towels to discard excess water. Mash tofu in a
large bowl. Add rest of ingredients except for oil, flour, and
cucumbers. Mix well. Lightly brush both sides of patties with
vegetable oil and dust with flour. Brush gill rack with oil. Cook
over medium-hot coals about 4 minutes on each side. Serve on toasted
buns and top with Peanut Cilantro Sauce and cucumber slices.
Peanut Cilantro Sauce:
3 Tbs natural crunchy peanut butter
3 Tbs fresh lemon juice
1/4 cup fresh cilantro, minced
In a small bowl, blend peanut butter and lemon juice. Mix in cilantro
to combine.
Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger
with a touch of Thailand.
Posted by Posted by Posted by Terry Frye
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Bangkok Bean Burgers With Peanut Cilantro Sau Recipe brought to you by Recipe Ideas
Categories: Bean
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, in truth as far as the Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Much later, in Roman times a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an outbreak in books on cookery, the majority of which are kept safe in private collections. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bangkok Bean Burgers With Peanut Cilantro Sau recipe.
