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 possible to read the history of meal recipes way back into history, in truth as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, early records were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Additionally, he tells us how the cooks of Roman times used many herbs and spices, including many that are still in use today like basil, fennel and dill. Later, there were two interesting cookery books which were published in the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a torrent in books on cooking, most of which are now in private cookery archives. For the decades that followed, the upper-class families of the West tried to lay on the most extravagent meals, and consequentially the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are increasing in popularity mostly as a result of better eduction, more leisure time and being a little richer. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Bangkok Bean Burgers With Peanut Cilantro Sau recipe.
