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
It is possible to track the history of written recipes far back into the far past, in truth as far into history as the early Egyptians, and potentially, even further back. However, generally, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts are some tablets in 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 drinkers feel wonderful and blissful. Later, we find two interesting recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is popular today, but instead recipes for the types of meals prepared by the cooks of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and spices prompted an explosion in cookery books, many of which are now in private libraries. For the decades that followed, the families of Europe tried to offer the most exotic banquets, and because of this the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were starting to become popular due to higher levels of literacy, people having increased spare time and disposable income. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Asian Guacamole recipe.
