Ingredients
1 each chicken, frying, cut up
2 each chilies, split
1 each onion, small, sliced
2 tbsp coriander seed, ground
1 tbsp caraway seed, ground
1 tbsp turmeric
1 salt
2 tbsp tamarind juice
2 tbsp brown sugar
1 cup coconut milk
1 oil
Directions
Put chicken in a pan with all the ingredients except the oil. Bring
to boil then reduce heat and simmer for 20 min. or until liquid has
been absorbed. Heat oil and deep fry chicken until golden brown.
Servings: 6 servings
Ajam Goreng Djawa (Fried Chicken With Spices) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existance of recipes far back into the far past, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few tablets in ancient Sumerian describing the making 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 `wonderful`. During the time of the Roman Empire a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, main course and dessert, something that is very familiar to us today. He also describes how the early Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that appears on menues today, but rather accounts of the types of food prepared for the upper classes of that period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy land, including parsley and basil. The introduction of these new herbs and spices was responsible for a torrent in recipe manuscripts, some of which still exist in private cookery archives. Over the following few hundred years, the families of Europe tried to serve the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. Even so, it was during the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookbooks were increasing in popularity mostly as a result of better eduction, more leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Ajam Goreng Djawa (Fried Chicken With Spices) recipe.
