Ingredients
1 cup dark soy sauce
1 cup thin soy sauce
1 cup sugar
2 cup water
3 dried chili peppers 2 sl ginger ro, ot
2 tbsp five whole flowerets, star anise
1/2 cup peanut oil
2 cloves garlic, split
Directions
Add all ingredients to saucepan and boil 15 minutes. Refrigerate
sauce.
Simmer foods in this sauce, as the foods absorb the salty taste, you
may need to add more soy sauce to compensate.
Do not use fish in this sauce if you want to keep it long.
Basic Sauce is used over and over again to slow-simmer a number of
foods. It imparts its own flavor to what is cooked, and grows more
savory with the cooking of different foods.
Servings: 1 servings
Chinese: Sauce: Looo (Basic Sauce) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Sauce
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, in truth as far as the early Egyptians, and quite possibly further than that. However, these, old records were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are some tablets in ancient Sumerian which recount 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 drinkers feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, something we still use today. Aspicius tells us how the ancient cooks used a good variety of aromatic flavors, including some familiar names for example basil, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new foods and spices led to a surge in cookery books, most of which are kept safe in private libraries. For the decades that followed, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and because of this the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, recipe books are increasing in popularity due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Chinese_ Sauce_ Looo (Basic Sauce) recipe.
