1 tbsp black or white sesame seed
1 large firm-ripe avacado
1 tbsp shredded pickled ginger
3 tbsp seasoned rice vinegar or
3 tbsp cider vinegar,mixed with
1 tsp sugar
1/2 tsp wasabi powder or prepared horseradi, sh
POTSTICKER CRISPS
12 round potsticker skins
Directions
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake
pan often until seed begins to pop, 3-4 minutes. Pour from pan; set
aside to cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl
and sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0
milligrams cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay
in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending
on thickness. Cool on racks. If made ahead, package airtight and
store at room temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
Servings: 6 servings
Asian Guacamole Recipe brought to you by Recipe Ideas
Categories: Guacamole; Mexican
The History of Recipes
We can track the history of meal recipes far back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old cookbooks were just very simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later, we find two interesting books published in the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of food on the tables of the nobility of that time. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices like basil and rosemary. The introduction of these new tastes prompted a surge in cookery books, the majority of which are now in academic collections. For the centuries that followed, the powerful and wealthy competed with each other to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cook books were in high demand, as a result of higher levels of literacy, people having increased free time and disposable income. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Asian Guacamole recipe.
