Ingredients
2/3 cup salt
2 tbsp szechwan peppercorns, whole
1 tsp black peppercorns, whole
Directions
Heat a heavy skillet over high heat. Reduce heat to medium and add
salt and peppercorns. Stir constantly until mixture turns a light
brown. Place in a blender or food processor and whirl until well
blended. Shake through a sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
Servings: 6 servings
Chinese Salt & Pepper Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into distant history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. Later on, we have a couple of interesting cookery books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food on the menus of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy lands, including parsley, basil and rosemary. These new foods and tastes led to an outbreak in recipe books, many of which still exist in private cookery archives. By the advent of the twentieth century, recipe books were increasing in popularity as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Chinese Salt & Pepper recipe.
