Ingredients
1 onion, chopped
8 garlic, minced
1 tbsp hot pepper flakes
1/4 cup nam pla
1 tbsp brown sugar
2 tbsp orange juice concentrate
2 scallions, chopped
1 tbsp coriander leaves.
Directions
Fry onion and garlic until golden. Add hot pepper flakes. Leave on
burner but turn off heat.
Boil rest of ingredients together. When the mixture comes to a boil,
add the onion mixture. Serve immediately.
Servings: 1 batch
Nam Pla Wan Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
It is quite possible to follow the history of recipes back into history, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, sadly, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in 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 making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. Later on, there are some books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that we all know today, but instead accounts of the types of meals on the tables of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including basil and coriander. These new culinary innovations prompted an outbreak in manuscripts on cooking, the majority of which are kept safe in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe strove to serve up the best banquets, and consequentially the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are greatly in demand due to better eduction, more leisure time and a general increase in wealth. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Nam Pla Wan recipe.
