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 possible to read the history of meal recipes back into distant history, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these early cook books were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in 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 having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Aspicius recounts how the cooks of his times used a wide range of spices and herbs, including many that are still in use today for example basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, many of which are now in private cookery archives. Over the succeeding few hundred years, the upper-class families of the West competed to lay on the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. However, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes of the day. When we get to the twentieth century, cookery publications were highly popular mostly as a result of increased literacy, people having more free time and having more money to spend. The TV revolution brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Aubergine Fritters Makhua Chub Khai Thord recipe.
