1 egg
250 g rice flour
1/2 tsp turmeric
1/4 tsp salt
1 litre oil
Directions
Beat the egg. Sieve flour into a bowl and add the
egg, turmeric, salt and sufficient coconut milk to
make a thick batter. Heat the oil and when bubbling
hold the kokis mould in the oil until the mould is
hot. Carefully dip the mould into the batter, taking
care not to submerge it completely. Remove from the
batter and place in the hot oil where the batter
should separate from the mould but still retain its
shape as it deep fries. If the batter sticks it may
need to be eased from the mould with a wooden
toothpick. Repeat the process until all the batter is
used. From: "A taste of Sri Lanka" by Indra
Jayasekera, ISBN 962 224 010 0
Servings: 1 servings
Kokis Recipe brought to you by Recipe Ideas
Categories: Grain; Rice; Vegetable
The History of Recipes
Academics have proved the existance of recipes way back into the far past, at least as far as the ancient Egyptians, and potentially, even further back. In practice though, generally, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which show 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 those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we have two interesting books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the nobility of the time. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. The TV revolution brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Kokis recipe.
