1 no ingredients
Directions
1 Lb Cucumber
1/2 Pc Red Bell Pepper
1 Pc Green Chili Pepper -- To
: Taste
2 Cloves Garlic -- Finely
: Chopped
1/4 ts Salt
1/4 ts Sugar
1/4 ts Sesame Oil -- Asian
: Chili Paste -- To Taste
Peel cucumber and cut in half horizontally. Scoop out seeds. Slice
thinly. Cut bell pepper and chili pepper into thin slices and add to
cucumber. Combine garlic, salt, saugar, sesame oil and chili paste
and pour over cucumbers
Recipe By : Charlie Chiang's Restaurant via the Washington Post
From: Johnnye Tamaru
Servings: 2 servings
Charlie Chiang's Chinese Spicy Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Cucumber; Salad; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, certainly as far back as the early Egyptians, and possibly even further than that. Having said that, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts are some tablets in ancient 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 people feel `wonderful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the early Romans made use of a good variety of spices and herbs, including many that are still in use today for example basil, mint and dill. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy lands, including parsley and basil. The introduction of these new tastes was responsible for an explosion in books on cookery, some of which still exist in private libraries. During the succeeding few centuries, the upper classes competed to serve up the most exotic meals, and consequentially the best cooks and their recipe collections could command a high salary. However, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. By the arrival of the 1900s, cookbooks were in great demand, mostly due to better eduction, people having more leisure time and having more money to spend. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Charlie Chiang's Chinese Spicy Cucumber Salad recipe.
