6 tbsp thai fish sauce
5 tbsp thinly sliced scallions
3 tbsp fresh lime or lemon juice
3 tbsp finely chopped cilantro
1 1/2 tbsp minced serrano chilies
2 tsp roasted chili paste
1/2 tsp minced garlic
Directions
Combine all ingredients in a small bowl and mix well. Will keep in
refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine,
5/25/92. MM:MK VMXV03A.
Servings: 8 servings
Chili Fish Sauce Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Sauce; Seafood
The History of Recipes
We are able to follow the history of `recipes` way back into history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these old cook books were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians are a few stone 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 anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, main course and desserts, a style of dining still practiced today. Additionally, he describes how the ancient cooks used many different aromatic flavours, including many that are still in use today like thyme, fennel and asafoetida. As we move on, there were a couple of recipe books published in the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is popular today, but instead descriptions of the types of meals prepared by the chefs of the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as parsley and basil. These new culinary innovations led to a torrent in recipe books, many of which are kept safe in private collections. During the following few hundred years, the rich and powerful families of Europe competed to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, cookery publications are highly popular as a result of more people being able to read, increased leisure time and having more money. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Fish Sauce recipe.
