1 lb cucumbers
2 tsp salt
2 tsp sugar
1 tbsp white rice vinegar
1 1/2 tbsp peanut oil
1 tbsp coarsely chopped garlic
Directions
SLICE THE CUCUMBERS in half lengthways. Using a spoon, remove the
seeds. Cut the cucumber halves into 3-by-1/2-inch pieces. Combine the
cucumber pieces with salt and allow to sit in a colander set inside a
bowl for 10 minutes. Rinse them in cold water, blot them dry and toss
with the sugar and vinegar. Heat a wok or large frying pan until it
is hot and add the oil and garlic. Stir-fry for 15 seconds until it
is lightly brown. Mix with the cucumbers and serve.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Leng Qing Gua (Cold Cucumbers With Garlic) Recipe brought to you by Recipe Ideas
Categories: Cucumber; Vegetable
The History of Recipes
We can follow the history of `recipes` way back into the distant past, in truth as far back as ancient Egypt, and possibly even further. However, mostly, these old recipes were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, there are two books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the wealthy. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices like basil and coriander. These new spices and herbs prompted an outbreak in books on cooking, most of which are now in academic collections. During the next few centuries, the families of Europe competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes common in their social group. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Leng Qing Gua (Cold Cucumbers With Garlic) recipe.
