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
Transcribed cooking instructions as an idea can be traced far back into antiquity, in fact as far back into history as early Egypt, and maybe further still. Interesting though that is, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts are a few tablets in Sumerian describing 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 anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but rather descriptions of the types of meals cooked for the upper classes of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including basil and coriander. The introduction of these new culinary ideas caused an increase in cookery books, the majority of which are now in academic collections. When we get to the 1900s, cook books are greatly in demand mostly as a result of better eduction, more leisure time and disposable income. The arrival of TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Ase Jup Jing Ha (Steamed Prawns With Black Be recipe.
