Ingredients
2 hot italian peppers
1/2 small sweet red bell pepper
1 tsp cornstarch
2 tbsp oil
1/4 tsp salt
1/2 lb medium bean curd, cubed
1 tbsp soy sauce
1/2 cup chopped chinese parsley
Directions
Slice hot peppers into long strips. Mix cornstarch with 1/4 cup
water. Heat oil in a wok. When hot, add hot pepper & fry for 30
seconds. Slice & fry sweet peppers in the same way.
Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top. Turn the heat up slightly & cookk
till sauce thickens. Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
Servings: 3 servings
Bean Curd With Chinese Parsley Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Vegetable
The History of Recipes
We are able to track the history of `recipes` back into history, in truth as far into history as early Egypt, and quite possibly further than that. However, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show 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 those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. As we move on, there are two interesting recipe books which appeared in the fourteenth century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that appears on menues today, but rather accounts of the types of food eaten by the upper classes of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new foods and spices was responsible for an explosion in manuscripts on cookery, some of which still exist in private cookery archives. During the next few centuries, the wealthy families of the West tried to serve up the most exotic meals, and because of this the best chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and having more money. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bean Curd With Chinese Parsley recipe.
