Ingredients
1/3 cup soy sauce
2 tbsp white vinegar, (rice vinegar f
1 possible)
1/2 tsp sugar
2 scallions, finely chopped
1 clove garlic, minced or put
1 through a garlic press
2 tbsp peanuts, chopped (optional)
Directions
Mix all ingredients together in a bowl.
Maria Polushkin; The Dumpling Cookbook Typos by Brenda Adams
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams
Date: Tue, 03 Dec 1996 19:55:13 -0800
Servings: 1 servings
Cho-Chang Sauce Ala The Dumpling Cookbook Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sauce
The History of Recipes
We are able to read the history of `recipes` far back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old records were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices like basil and rosemary. These new herbs and spices led to an eruption in recipe manuscripts, many of which still exist in private collections. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a result the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books were greatly in demand mostly as a result of increased literacy, people having increased free time and being a little richer. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cho Chang Sauce Ala The Dumpling Cookbook recipe.
