1 1/2 tbsp sesame seed oil
1 black or red pepper
1/2 lb flounder filet, cubed
1 1/2 tsp chicken bouillon
2 garlic, minced
1 1/2 tbsp water
1/2 cup cabbage, chopped fine
1 tsp cornstarch
8 scallions, chopped
2 qt stock or water
4 mushrooms, chopped
2 tsp lemon juice
Directions
Servings: 24
1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes
and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes. 4. Push
veggies to side of wok. In center well add mushrooms and lemon
juice. Stir-fry one minute. 5. Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til
blended well. 7. Add to flounder mixture in wok. Blend. Simmer til
thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
tons and boil.
Servings: 24 servings
Cantonese Fish Filling (Dim Sum--See Won Ton Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Seafood
The History of Recipes
It is possible to track the history of meal recipes way back into the distant past, certainly as far as the Egyptians, and possibly even further. In practice though, sadly, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and desserts, something that is very familiar to us today. He also tells us how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices such as rosemary and coriander. These new culinary innovations was responsible for an outbreak in recipe books, some of which are kept safe in academic collections. For the decades that followed, the powerful families of the West competed to lay on the best banquets, and consequentially chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe books are highly popular due to better eduction, more spare time and disposable income. The arrival of television brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Cantonese Fish Filling (Dim Sum See Won Ton recipe.
