1 stephen ceideburg
2 eggs, beaten
1 salt to taste
2 tbsp milk
2 aubergines (eggplants), finely slic, ed
1 oil for deep frying
Directions
Mix the eggs, salt and milk together to make a batter. Dip the
aubergine slices into the batter and deep-fry the coated aubergine
slices in the oil over moderate heat until evenly brown.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Servings: 6 servings
Aubergine Fritters - Makhua Chub Khai Thord Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Eggplant
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further than that. Having said that, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few 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 having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he informs us how the ancient cooks used many herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in recipe manuscripts, most of which are now in private libraries. During the following few hundred years, the powerful and wealthy competed to serve up the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated 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 1900s, cookbooks are in great demand, mostly as a result of higher levels of literacy, people having more free time and disposable income. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Aubergine Fritters Makhua Chub Khai Thord recipe.
