2 large porterhouse steaks about 1-to-1 1/, 4-lb each
1 freshly ground black pepper
MARINADE
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp chili bean sauce or paste
1 tbsp sugar
1 tbsp fish sauce
1 tbsp rice wine
2 tsp sesame oil
Directions
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
black pepper. In a medium-sized bowl, mix all the marinade ingredients
together and spread this evenly over each side of the steaks. Allow
to sit and marinate at room temperature for at least 1 hour.
Approximately 40 minutes before you are ready to cook, make a
charcoal fire and, when the coals are ash white, grill the steaks on
each side for about 5-to-10 minutes, depending on their thickness and
your taste.
Servings: 4 servings
Asian Porterhouse Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Chili; Fish
The History of Recipes
We can follow the history of `recipes` back into distant history, at least as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just primitive hieroglyphic instructions for preparing meals.
Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs were skilled in the use of many spices, including a few that will be familiar to modern cooks like basil, fennel and parsley. For the centuries that followed, the wealthy families of Europe competed to offer the most exotic meals, and because of this cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books were in great demand, mostly due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Asian Porterhouse recipe.
