Chilis In Oil (Nam Prik Pow) Recipe


Ingredients

4 tbsp oil
3 tbsp finely chopped garlic
3 tbsp finely chopped shallots
3 large dry red chilis, deseeded - coarsely chopp
2 tbsp sugar
1 tsp salt


Directions

Heat the oil, fry the garlic until golden brown, removve with a
slotted spoon and set aside. In the same oil fry the shallots until
crispy, remove and set aside. Fry the chilis until they darken,
remove and place in a mortar with the shallot and garlic. Pound
together. Reheat the oil, add the paste and warm through. Add the
sugar and salt and mix well to give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias


Servings: 1 servings

 

 

Chilis In Oil (Nam Prik Pow) Recipe brought to you by Recipe Ideas


Categories: Chili


The History of Recipes

Written recipes as an idea can be tracked way back into history, in truth as far back as the early Egyptians, and maybe further still. In practice though, mostly, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.

The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the preparation 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 blissful and exhilarated.

Later on, in The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a very modern way of dining. Additionally, he tells us how the Roman cooks were skilled in the use of a good variety of herbs, including some familiar names like thyme, fennel and dill.

Later, we have a couple of books from the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes.

Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new foods and spices led to an explosion in publications on food, most of which still exist in private cookery archives.

The arrival of television brought us celebrity TV chefs and the spin-off recipe books.

Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading.

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