1 medium onion, chopped
1 clove garlic, minced
1/2 lb ground pork
1/4 or 1/3 pkg fried cured pork rinds
1 red or white pepper to taste
1 salt or nam pla
1 coconut milk
2 lb chicken
Directions
Mix together in a bowl the onion, garlic, pork, pork
rinds, pepper, salt and just a little coconut milk.
Stuff the well-cleaned chicken with this mixture and
put the chicken in a deep pan half filled with coconut
milk.
Cook over low heat until the chicken is well done and
the coconut milk is reduced to cream, then the sauce
will be of the correct consistency. Remove from heat.
Serve hot, with the coconut milk poured over the
chicken.
From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21
366-0 Posted by: Karin Brewer, Cooking Echo, 6/92
Servings: 6 servings
Kay Phaneng (Chicken With Coconut Milk) Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Fruit; Poultry
The History of Recipes
Academics have proved the existence of recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to food historians are a few 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 making anyone who drank it feel `blissful`. Later on, we find two books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food prepared for the rich people of that time. For the centuries that followed, the families of Europe strove to lay on the most exotic banquets, and consequentially chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were starting to become popular mostly due to better eduction, leisure time and having more money to spend. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Kay Phaneng (Chicken With Coconut Milk) recipe.
