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
Transcribed cooking instructions as a concept can be observed way back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, these, old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During Roman times 25BC a man called Apicius compiled some scripts which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he tells us how the early Romans made use of many herbs and spices, including a few you will know like thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley and basil. These new spices and herbs caused an explosion in manuscripts on cooking, most of which still exist in private libraries. During the succeeding few centuries, the rich families of Europe tried to serve the most extravagent banquests, and because of this the best cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe books were increasing in popularity as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Leng Qing Gua (Cold Cucumbers With Garlic) recipe.
