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
We can follow the history of `recipes` back into antiquity, in fact as far back as early Egypt, and maybe further still. However, these, old records were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the ancient cooks used a good variety of spices and herbs, including some that we all recognise such as bay, mint and parsley. Later on, there are some interesting books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but rather accounts of the types of meals on the tables of the rich and wealthy people of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in books on cooking, some of which still exist in private cookery archives. For the centuries that followed, the powerful families of Europe strove to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe publications were greatly in demand mostly as a result of more people being able to read, people having more leisure time and having more disposable income. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Bangkok Bean Burgers With Peanut Cilantro Sau recipe.
