Ingredients
3 apples
2 egg whites
2 tbsp flour
2 tbsp cornstarch
1 peanut oil for deep frying
1/2 cup sugar
1/4 cup honey
1/3 cup water
1 tbsp peanut oil
Directions
Quite an experience to eat - the apples is still warm and soft, the
top is crunchy and icy. Great after a wok dinner.
Peel the apples, core and cut into wedges about 1/2 inch thick. Whip
egg whites until frothy. Add flour and cornstarch and beat into a
smooth batter. Heat the oil to 375F. Dip each apple wedge into egg
white batter, place in hot oil and try, a few at a time, until crisp
and brown. Place in a single layer on a warm service platter. Bring
remaining ingredients to a boil in a saucepan and cook to a hard ball
stage syrup; 280 F on candy thermometer. Pour over apple wedges and
serve at once, accompanied by a large crystal bowl of water
containing lots of ice cubes. Each person picks up an apple wedge
with a fork or small tongs and dips it into the ice water to
crystallize the sugar and harden the top, which forms silk-like
threads....hence the name. Serves 6.
Origin: Found in recipe box bought at garage sale. Shared by: Sharon
Stevens
Servings: 6 servings
Chinese Silk Apples Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Moving on, there are two books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. During the following few centuries, the wealthy families of the West tried to offer the most extravagent meals, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese Silk Apples recipe.
