Leng Qing Gua (Cold Cucumbers With Garlic) Recipe

Ingredients

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 read the history of meal recipes far back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic instructions for preparing food.

In fact, the oldest recipe discovered so far, according to historians are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful.

Later on, in Roman times around 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, rue and parsley.

Later on, there were a couple of interesting books which appeared in the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals on the tables of the rich people of the period.

Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes led to a surge in cookery books, many of which are kept safe in academic collections.

For the next few years, the rich and powerful families of the West competed with each other to offer the most extravagent meals, and because of this chefs and their recipe collections were much in demand. However, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them.

By the advent of the twentieth century, cookery books are in great demand, mostly as a result of higher levels of literacy, more spare time and having more money.

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We hope you enjoy this Leng Qing Gua (Cold Cucumbers With Garlic) recipe.

 


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