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
Historians have proved the existence of recipes far back into distant history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. However, generally, these early cook books were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As our culinary historical trip moves on a few more years we find a couple of books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that we all know today, but instead recipes for the types of meals prepared for the nobility of that period. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new spices and herbs led to a surge in manuscripts on cooking, the majority of which are kept safe in private collections. During the succeeding few hundred years, the powerful and wealthy strove to lay on the best banquets, and because of this chefs and their recipe collections were at a premium. Even so, it was during the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cook books were starting to become popular due to higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Kung Yang Sot Makham Piak Broiled Lobster In recipe.
