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
We are able to track the history of written recipes far back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe 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 drinkers feel `blissful`. As we move on, we find some books dating from the 14th Century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are not about the indian food that we all know today, but rather accounts of the types of meals enjoyed by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in recipe publications, the majority of which still exist in private libraries. During the following few hundred years, the upper classes strove to serve up the most exotic banquets, and as a result cooks and their recipes increased in prestige. However, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks were greatly in demand mostly due to increased literacy, people having more spare time and a general increase in wealth. The revolution that is television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chinois Rib Sauce recipe.
