Ingredients
1 1/2 lb pork steak(cut in strips)
2 tbsp oil
1 each large onion, sliced
1 each small green pepper, sliced
4 oz can mushrooms, drained
8 oz tomato sauce
1 1/2 tbsp vinegar
3 tbsp brown sugar
1 1/2 tsp salt
2 tsp worcestershire sauce
Directions
Brown pork in oil. Put in crock pot. Add remaining ingredients and
cook 6-8 hours on low. Serve over rice.
Servings: 4 servings
Cantonese Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
Recipes as a concept can be traced far back into antiquity, certainly as far as the Egypt of the Pharoahs, and possibly even further. However, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian 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 and blissful. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the early Romans used a wide range of spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of cookery books published in the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, such as parsley and basil. The introduction of these new foods and spices caused a surge in recipe manuscripts, the majority of which still exist in private cookery archives. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Cantonese Dinner recipe.
