3/4 tsp dried ground chili peppers
1/2 tsp freshly ground black pepper
1 tsp ground caraway seeds
1 tsp ground coriander
1 tsp salt
1/4 cup finely shredded cabbage
2 tbsp minced green onions
2 each cloved of garlic, minced
2 tsp grated lemon rind
1/4 tsp basil
3 lb top sirloin, 1/4 thick
5 cup coconut cream
2 tsp shrimp or anchovy paste
Directions
Pound or chop together the chili peppers, black
pepper, caraway seeds, coriander, salt, cabbage,
shallots, garlic, lemon rind, and basil. Cut the meat
in 1"x4" strips. Bring half of the coconut cream to a
boil, add the meat, cover and cook over low hat for 20
minutes. Stir in the spice mixutre, shrimp paste, and
remaining coconut cream. Cook 15 minutes longer. Serve
with rice. Kaeng Phed
Servings: 1 servings
Kaeng Phed (Meat Curry) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written recipes as a concept can be traced way back into history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early recipes were just basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 anyone who tried it feel blissful and exhilarated. Continuing our culinary historical journey, there were two interesting recipe books published in the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices such as basil and coriander. These new foods and tastes was responsible for an explosion in manuscripts on cooking, most of which still exist in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipe collections increased in prestige. However, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and recording recipes that were common in the better off homes of the day. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kaeng Phed (Meat Curry) recipe.
