Cold Cucumber Soup - Naing Kuk Recipe


Ingredients

2 medium cucumbers
2 tbsp light soy sauce
1 1/2 tbsp white vinegar
1 tbsp chopped green onions
1/2 tsp sugar
1/2 tsp chili powder
1 1/2 tsp sesame oil
5 cup chicken stock
2 tsp white sesame seeds


Directions

Peel the cucumbers and slice very thinly. Place in a dish and add
the soy sauce, vinegar, green onions, sugar, chili powder and sesame
oil. Set aside for 1 hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat until they turn
golden and begin to pop, then grind finely.

Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve
at room temperature or slightly chilled.

Typed by Syd Bigger.


Servings: 4 servings

 

 

Cold Cucumber Soup - Naing Kuk Recipe brought to you by Recipe Ideas


Categories: Cucumber; Soup; Vegetable


The History of Recipes

It is quite possible to prove the history of written cooking instructions back into distant history, certainly as far as early Egypt, and potentially, even further back. However, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.

In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language 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 people feel `blissful`.

Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the Romans used many herbs, including a few you will know like basil, mint and parsley.

Continuing our culinary historical journey, there were some recipe books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books have no connection with the curry that appears on menues today, but rather descriptions of the types of food eaten by the rich people of the period.

Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including basil and coriander. The introduction of these new culinary ideas led to an outbreak in manuscripts on cooking, some of which still exist in academic collections.

When we get to the 20th century, cookery publications are in great demand, as a result of higher levels of literacy, more leisure time and being a little richer.

The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books.

Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading.

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We hope you enjoy this Cold Cucumber Soup Naing Kuk recipe.

 


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