1 small serve of egg noodles
50 g peas
1/2 capsicum diced
1 shallot cut in strips
1/2 purple onion diced
1 smoked eel, optional
1 speck, optional
1 chilli and tumeric oil:
50 ml high quality oil
1/2 tsp chilli powder
1/2 tsp tumeric
Directions
Cook noodles. Wok fry onion, speck, capsicum, shallots, smoked eel
and peas, add noodles and toss until hot. Pan sear cleaned bug tails,
then place noodle mix on a plate. Arrange bugs on top of the noodles.
Place oil in a clean wok, add chilli and tumeric. Cook lightly until
tumeric and chilli begins to stick. Strain the oil and pour around
the plate and on the bugs. Add splashes of sweet soy sauce and
garnish with a sprig of coriander.
Servings: 1 servings
Bay Bugs Pan Seared On Noodles With Chilli Oi Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is possible to track the history of written recipes way back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later, there are a couple of interesting cookery books which date from the fourteenth century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful of those days. By the arrival of the twentieth century, cookery books were in great demand, mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Bay Bugs Pan Seared On Noodles With Chilli Oi recipe.
