15 oz abalone (canned)
1/4 pt water
2 1/2 tbsp sake
1 oz sugar
2 1/2 tsp soya sauce
Directions
Empty the can of Abalone into a small saucepan and add water. Bring to
boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and
Sugar and cook for another 5 minutes, stir in Soya sauce and
continnue to cook for 2-3 more minutes. Cool to room temperature,
cut the abalone into 1/2" thick slices and serve.
Servings: 6 servings
Awabi Sakami (Sweet Cooked Abalone) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written cooking instructions as a concept can be observed far back into the distant past, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cook books were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and dessert, something we still use today. Aspicius also recounts how the chefs of Roman times used a wide range of herbs and spices, including some familiar names for example basil, rue and asafoetida. As our culinary historical trip moves to more modern times there were two interesting cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the nobility of that time. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on food, most of which are kept safe in academic collections. Over the following few centuries, the rich and powerful families of the West tried to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes common in their social group. By the time we get to the 20th century, cook books are greatly in demand as a result of increased literacy, more leisure time and having more money. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Awabi Sakami (Sweet Cooked Abalone) recipe.
