Ingredients
2 cloves garlic, chopped
2 chicken livers
2 tbsp vegetable oil
2 tbsp dark soy sauce
2 tbsp sugar
2 tbsp crunchy peanut butter
2 tsp sesame paste
1/4 red chilli, seeded & chopped
1 water
Directions
Saute the garlic and chicken livers in the oil until very darkly
coloured. Grind to a thick paste and return to the pan with the
remaining ingredients. Simmer, adding water to make a thick sauce,
for about 2 mins, stirring constantly. Refrigerate for up to 2 weeks.
Use as a dip for various roasted meats and meatballs and to spread
over rice paper before wrapping cooked ingredients or salad. A
variation to this sauce uses tamarind pulp instead of the livers to
give a tart tasting sauce.
Servings: 1 servings
Peanut Sauce (Nuoc Leo) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We are able to trace the history of written recipes way back into history, in fact as far as early Egypt, and potentially, even further back. In practice though, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius recounts how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. As we move on, there were two books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that we all know today, but instead descriptions of the types of meals enjoyed by the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations led to a surge in manuscripts on cooking, most of which are now in private collections. During the next few centuries, the rich and powerful families of Europe strove to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications are starting to become popular mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Peanut Sauce (Nuoc Leo) recipe.
