1 stephen ceideburg
1/4 lb lentils
1/2 tsp salt
8 oz aubergine (eggplant)
4 cloves garlic
1 fresh chili
2 tbsp vegetable oil
1 tbsp fish sauce
4 tbsp water
10 mint leaves
Directions
Cover the lentils with boiling water and leave for 2 hours. Drain,
cover with fresh water, add salt, bring to the boil and cook, covered
for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili together. Then fry them in the vegetable
oil until golden.
Add the lentils, fish sauce, aubergine pieces and water to the garlic
and chili in the pan. Continue frying for 2-3 minutes until the
aubergine is cooked.
Add the mint leaves, turn the mixture just once with a spoon, and
remove from the heat.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Servings: 6 servings
Aubergine With Lentils - Phad Makhua Sai Thua Recipe brought to you by Recipe Ideas
Categories: Bean; Eggplant; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these early cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing 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 and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times made use of a good variety of aromatic flavours, including a few you will know such as thyme, fennel and parsley. Later on, we have some books published in the 1300s - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices caused a torrent in manuscripts on cooking, the majority of which still exist in academic collections. For the centuries that followed, the wealthy families of Europe strove to serve the most extravagent banquests, and as a consequence, chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down popular recipes of the day. By the time we get to the 20th century, recipe books were greatly in demand as a result of more people being able to read, leisure time and having more money to spend. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Aubergine With Lentils Phad Makhua Sai Thua recipe.
