1 stephen ceideburg
1 lb lobsters
1 1/2 tbsp palm sugar
1 1/2 tbsp fish sauce
1/2 tsp salt
1 tbsp chopped coriander root
1/3 cup thinly sliced shallot
1/3 cup chopped coriander greens
2 1/2 tbsp tamarind juice
4 to 5 fried dried small chillies
1 1/2 tbsp vegetable oil
1 tbsp finely chopped garlic
1 tbsp water
Directions
Preparation: Put the oil in a wok over medium heat.
Fry the garlic, shallots, and coriander root. When
browned, remove from the wok and set aside.
Return the wok to the heat. In it, mix the palm sugar,
tamarind juice, salt, chillies, fish sauce and water.
When the mixture comes to a boil, remove from the heat.
Broil the lobsters and then arrange on a serving
platter. Sprinkle them with the fried garlic and
shallots and then pour the sauce over them. Just
before serving, sprinkle with chopped coriander.
From "The Elegant Taste of Thailand, Cha Am Cuisine"
by Sisamon Kongpan and Pinyo Srisawat. SLG Books,
Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
Servings: 6 servings
Kung Yang Sot Makham Piak-Broiled Lobster In Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Lobster; Pork; Seafood
The History of Recipes
We can follow the history of written recipes way back into history, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these old records were just very simple pictorial recipes for meal preparation.
Later on, in Roman times 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also describes how the Romans used many herbs, including some familiar names like basil, fennel and asafoetida. During the succeeding few hundred years, the powerful and wealthy houses tried to serve up the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books are increasing in popularity due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Kung Yang Sot Makham Piak Broiled Lobster In recipe.
