Ingredients
1/3 lb dried rice noodles
2 tsp sesame oil
1/2 lb firm tofu
1 1/4 cup vegetable stock
2 2/3 oz creamed coconut
2 tbsp soy sauce
1 small onion
2 large red chillies
3 garlic cloves
3 1/2 oz beansprouts
4 spring onions
2 tbsp fresh coriander
1 seasoning
Directions
Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed
coconut. Grate the onion. Finely slice the chillies. Crush the garlic
cloves. Thinly slice the spring onions. Chop the fresh coriander.
1. Pour boiling water over the noodles and leave for one minute then
rinse wuth cold water and drain thoroughly.
2. Heat the oil in a large frying pan and fry the tofu cubes until
lightly golden on all sides.
3. Heat the vegetable stock in a medium pan, then add the creamed
coconut, soy sauce, onion, chillies and garlic and simmer for 5
minutes.
4. Add the cooked noodles, beansprouts, spring onion slices and fried
tofu and cook for a further 3 minutes. Season to taste, add the
coriander and serve.
445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated
fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
Servings: 4 servings
Coconut Rice Noodles Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
Historians have found proof that recipes existed way back into ancient history, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the baking 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 wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the early Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes led to an increase in recipe publications, many of which still exist in academic collections. For the next few years, the rich and powerful families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookery publications are in high demand, as a result of more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Coconut Rice Noodles recipe.
