1/2 cup dried whole red hot chiles stemmed, and seeded
2 cloves garlic, halved
1 small onion, coarsely chopped
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1/2 tsp salt
Directions
Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a
fiery-hot condiment served at every meal.
Servings: 1 servings
Chili Paste - Sambal Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written recipes as an idea can be tracked back into history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian describing the preparation 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 `blissful`. Progressing into Roman times 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the Roman cooks used many different herbs, including a few that will be familiar to modern cooks for example basil, mint and parsley. Continuing our culinary historical journey, there are two interesting recipe books published in the 14th Century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe books, many of which are now in private cookery archives. Over the succeeding few centuries, the wealthy families of the West tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. However, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cooking books were starting to become popular as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chili Paste Sambal recipe.
