1 1/4 cup rice wine vinegar
3/4 cup soy sauce
2 each green onions (chopped)
1 tsp garlic (minced)
1 cup honey
3/4 cup mirin*
1 tsp ginger (minced)
3/4 tsp crushed chili pepper
Directions
Combine all ingredients and cook, over medium-high heat, until
syrupy, 50 to 60 minutes. Strain into a container and cool.
Refrigerate, cover, and use as needed. This sauce will keep for 2 - 3
weeks.
* Mirin and rice wine vinegar can be purchased in markets that carry
Oriental products.
Servings: 10 ounces
Chinois Rib Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Historians have traced the existance of recipes back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further than that. In practice though, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius also informs us how the cooks of Roman times made use of many different herbs, including some that we all recognise like bay, rue and parsley. As our culinary historical trip moves on a few more years there are some interesting books which date from the 14th Century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that we all know today, but rather accounts of the types of food on the menues of the nobility of the period. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, such as parsley and basil. The introduction of these new culinary ideas created an outbreak in books on cookery, the majority of which still exist in private libraries. By the arrival of the 20th century, recipe publications were greatly in demand mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chinois Rib Sauce recipe.
