3/4 cup catsup
1/2 cup brown sugar
3 tbsp soy sauce
1 tbsp ground ginger
1 tbsp liquid smoke
2 cloves garlic, minced
Directions
Combine all ingredients and heat until sugar is dissolved and bubbly.
Servings: 1 servings
Chinese Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Sauce
The History of Recipes
Academics have proved the existence of recipes far back into antiquity, certainly as far back as the Egyptians, and possibly even further. Having said that, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language describing the making 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 wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and desserts, something we still use today. Additionally, he describes how the Roman cooks were skilled in the use of a wide range of herbs, including some that we all recognise like bay, fennel and parsley. Continuing our culinary historical journey, there were two interesting cookery books published in the 1300s : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe books, most of which are now in academic collections. Over the succeeding few centuries, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and as a result chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the 20th century, cookery publications are increasing in popularity as a result of increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chinese Barbecue Sauce recipe.
