6 large garlic cloves
2 medium onions
1 tbsp kapee or minced dried shrimp soaked, in sherry
5 large dried hot peppers
2 tbsp orange juice concentrate
Directions
Dry roast garlic and onion until skins are dark. Peel and chop. Put
kapee into aluminum foil and dry fry packet for 2 min on each side;
remove from foil. Grind all ingredients together.
Servings: 1 batch
Nam Prik Pao Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
Recipes as a concept can be found back into ancient history, in fact as far as ancient Egypt, and potentially, even further back. However, mostly, these ancient cookbooks were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are a few stone tablets in Sumerian which recount 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 anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also informs us how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. As we move on, there were a couple of interesting books which were published in the fourteenth century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is popular today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new tastes caused a torrent in publications on food, many of which are kept safe in private collections. By the advent of the 20th century, cookery books were in great demand, as a result of increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Nam Prik Pao recipe.
