Ingredients
1 tbsp corn or peanut oil
1/8 tsp ground turmeric
2 tbsp thin-sliced onion
1/2 tsp chopped fresh ginger
1 clove garlic, sliced
1/2 tsp dried hot red chili flakes
1 stalk lemongrass, cut into 4-inch p, ieces and lightly
1 pounded
1 cornish game hen, incl. giblets, cu, t into 8 piece
1 tbsp fish sauce (nam pya ye)
1/2 tsp salt
1 cup chicken broth
Directions
1. Heat the oil in a pan and add the turmeric, onion,
ginger, garlic, and chili flakes, and stir fry over
moderate heat for 2 minutes. Add the lemongrass and
fry for 1 minute more.
2. Add the hen and fry for 4 minutes, stirring
constantly.
3. Add the fish sauce, salt, and broth. Bring to a
boil, cover the pan, and cook over moderately low heat
for 30 minutes. The sauce will reduce and thicken.
Serve warm with rice and salad.
From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92
Servings: 4 servings
Kyettha Sikyan Yakyan (Spiced Game Hen Stew) Recipe brought to you by Recipe Ideas
Categories: Poultry; Soup; Stew
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing 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 anyone who drank it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he tells us how the early Romans used many different aromatic flavours, including many that are still in use today like thyme, fennel and asafoetida. Moving on, we have two books from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes caused a torrent in recipe manuscripts, many of which are now in academic collections. During the following few centuries, the rich families of the West strove to lay on the best banquets, and as a result chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking publications were starting to become popular due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Kyettha Sikyan Yakyan (Spiced Game Hen Stew) recipe.
