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
Experts have proved the existance of recipes back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian which show the baking 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 and blissful. As we move into Roman times 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius describes how the chefs of Roman times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Moving on, we have a couple of recipe books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices such as rosemary and coriander. These new culinary innovations led to a surge in recipe publications, many of which are now in academic collections. During the following few centuries, the rich families of Europe competed to serve the most extravagent meals, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing popular recipes of the day. By the advent of the 1900s, cooking publications are highly popular mostly as a result of higher levels of literacy, leisure time and disposable income. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cantonese Fish Filling (Dim Sum See Won Ton recipe.
