3/4 lb prawns, raw
1 1/4 tbsp beans, black
1 garlic cloves, chopped
1 scallions, chopped
1 tbsp oil
1/2 tsp salt
1 tsp oil
1 1/2 tsp soy sauce, light
1 tsp wine, white
1 tsp oyster sauce
Directions
Prepare the prawns by cutting off whiskers, cutting along the top
of the shell, and deveining them. Leave the shells on the prawns
because this keeps the prawns more tender, tasty and plump. Wash,
drain and put prawns in a pie pan so as to be ready for steaming.
Wash black beans two times and mash into a paste; then add the
chopped garlic.
Combine remaining ingredients, EXCEPT the oil. Pour mixture over
prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over
rice.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 4 servings
Ase Jup Jing Ha (Steamed Prawns With Black Be Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can trace the history of meal recipes back into antiquity, at least as far into history as the Egyptians, and maybe even further. Interesting though that is, sadly, these old records were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to food historians are some clay tablets in 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 those who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks made use of a good variety of herbs and spices, including some familiar names for example bay, rue and parsley. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in books on cookery, some of which still exist in private libraries. For the next few years, the powerful families of Europe competed to offer the best banquets, and as a consequence, chefs and their collection of recipes could command a high salary. However, it was during the 19th century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes of their peers. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Ase Jup Jing Ha (Steamed Prawns With Black Be recipe.
