Ingredients
2 tbsp oriental sesame oil
1 tbsp minced fresh ginger
1 tbsp minced shallot
1/2 tsp hot red chilies,crushed, dried
1/2 tsp ground coriander
1/2 cup rice vinegar
1/3 cup reduced-sodium soy sauce
2 tbsp oyster sauce
Directions
Pour oil into a 10-12" frying pan. Place over medium-high heat until
oil just starts to smoke, about 2 minutes. All at once, add ginger,
shallot, chilies, and coriander. Stir for 30 seconds.
At once, add rice vinegar, soy sauce, and oyster sauce. Boil,
uncovered, over high heat until sauce is reduced to 1 cup, about 1
minute. Let cool.
Servings: 6 servings
Baby Corn Relish Recipe brought to you by Recipe Ideas
Categories: Corn
The History of Recipes
We are able to follow the history of `recipes` back into the far past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history 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 drinkers feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the cooks of his times used many spices, including a few that are still present in modern kitchens such as thyme, mint and dill. As we move on, we have a couple of recipe books which date from the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that we all know today, but instead recipes for the types of food prepared by the cooks of the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to a torrent in books on cooking, most of which are kept safe in private collections. The revolution that is television brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Baby Corn Relish recipe.
