1 filling
1 small piece dried tangerine peel
8 oz minced beef
1 salt and pepper
1 tsp sugar
4 tsp bicarbonate of soda
2 oz canned water
1 chestnuts, finely diced
1 spring onion, finely chopped
2 tsp finely grated fresh
1 root ginger
2 tsp light soy sauce
1 tsp cornflour
2 tbsp water
1 tbsp oil
1 dough
4 oz strong plain flour
4 fl boiling water
1 tsp lard
1 parsley sprigs to garnish
Directions
Soak the tangerine peel in hot water until soft, then mince or finely
chop it. Mix the minced beef with salt to taste, the sugar and the
bicarbonate of soda. Set aside to marinate for 30 minutes. Add all
the in~redients to the beef, apart For the dough. sift the flour and
4 teaspoon salt into a mixing bowl. Pour in the boiling water and
stir vigorously then cover and allow to stand for 3 minutes Add the
lard and knead well to give a smooth dough. Roll the dough into a
thire long cylinder and cut it into 35-40 equal portions. Roll out a
portion of dough until quite thin. Put a generous teaspoonful of the
meat mixture in the middle and fold the dough around the filling
pleating it neatly. The filling should not be completely enclosed but
the dough should form a small `basket' for the meat. Continue until
all the dough and filling is used. Flatten the top of the meat with a
knife, then garnish each with a tiny sprig of parsley and place the
shiu my in a greased steamer. Cook over boiling water for 15-20
minutes, then serve at once.
Servings: 35 snacks
Beef Shiu My Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Recipes as a concept can be tracked back into the far past, at least as far back into history as the ancient Egyptians, and possibly even further. In practice though, these, ancient records were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Much later, in Roman times a man called Apicius created a few documents describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused a surge in manuscripts on food, many of which are kept safe in private collections. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Beef Shiu My recipe.
