3 tbsp groundnut oil (or sunflower)
1 big onion sliced into rings
1 medium chicken cut up
3 cloves garlic
1 tbsp shrimp paste
2 tsp sambal ulek (see separate recipe)
1/2 tsp tumeric
1 3/4 cup coconut milk (thin)
1 tsp brown sugar
2 tbsp lemon juice
1/4 lb peeled shrimp
1 tbsp coriander
Directions
1. Dry the chicken.
2. Heat oil, stir fry the onion.
3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and
then add chicken.
4. Stirring constantly, add the coconut milk. Bring to a boil, then
reduce and simmer gently for 30 minutes.
5. Remove chicken, and leave sauce. Boil until it thickens. Then add
sugar and lemon juice.
6. Add shrimp and cook for about 3-4 minutes... until cooked.
7. Present with chicken covered in sauce and decorate with coriander.
Servings: 6 servings
Ayam Petis (Indonesia) Recipe brought to you by Recipe Ideas
Categories: Beverage; Fish; Fruit; Poultry; Seafood
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, in truth as far into history as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which describe 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 people feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and dessert, something we still use today. Aspicius recounts how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. As we move on, there were two interesting recipe books which were published in the 14th Century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab countries, including coriander, basil and rosemary. These new foods and spices led to an increase in publications on food, most of which still exist in academic collections. By the advent of the 20th century, cookery publications are starting to become popular as a result of more people being able to read, people having more spare time and being a little richer. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Ayam Petis (Indonesia) recipe.
