1 3 potatoes -- peeled and
Directions
: sliced
1/2 ts Cornstarch
1/2 c Water
1 lb round steak -- sliced
4 garlic cloves -- minced
3 ts Fish sauce
1 onion -- wedged
1/2 ts Pepper
2 Green onions -- chopped
1 Cooking oil
1 tomato -- small cubes
Cover bottom of skillet with approximately 1/2 inch of cooking oil and
bring to a medium-high heat. Drop in potato strips and fry until
golden brown; remove, drain, and set aside. pour off all of oil xcept
3-4 tb.
Stir the cornstarch into the water and add the fish sauce. Reheat the
remaining oil in skillet and briefely sautee the onion wedges and
garlic.
Next add the beef and stir-fry for approximately two minutes. Then
add the tomato cubes and the green onions. As you stir, add the
cornstarch mixture. Cook for 3-4 minutes, until the liquid is reduced
slightly.
Return the potatoes to the skillet. Strir well and allow time just
to heat through. Add pepper to taste. Serve.
Recipe By : Living and Cooking Vietnamese by Paula Tran
From: "Roperez@erols.Com"
Servings: 6 servings
Beef & French-Fried Potatoes (Thit Bo Xao K Recipe brought to you by Recipe Ideas
Categories: Beef; French; Meat; Potato; Vegetable
The History of Recipes
We are able to track the history of written recipes far back into antiquity, in fact as far back into history as the Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the preparation 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 wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the Roman chefs made use of a wide range of spices, including a few you will know for example bay, mint and asafoetida. For the decades that followed, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cookery books were highly popular mostly as a result of more people being able to read, people having more leisure time and being a little richer. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Beef & French Fried Potatoes (Thit Bo Xao K recipe.
