Pebya Kha-O (Tofu & Turnip Saute) Recipe


Ingredients

1 chinese tofu cake
3 tbsp corn or peanut oil
1 small onion, sliced (1/4 cup)
1 small rutabaga, peeled, cut into 1/4-inch, -thick
1 slices (2/3 cup)
1/4 cup chopped ripe tomato, fresh or canne, d
1 tsp thin-sliced fresh hot green chili
2 tsp soy sauce
1/4 tsp ground cuminseed
1/2 tsp salt
1/4 cup water


Directions

1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long
and 1/4 inch thick. Dry them well on paper towels.

2. Heat a dry skillet for 1 minute, then add the oil (this prevents
the tofu fromn sticking). Fry the tofu over moderate heat to a
light-brown on both sides. Remove and set aside. Remove all but 1
tablespoon oil.

3. Brown the onion in the oil over moderate heat for 2 minutes. Add
the rutabaga slices and stir fry for 2 minutes. Add the tomato,
chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. Add
the water, cover the skillet, and cook for 5 minutes.

4. Add the tofu, stir for a moment, cover the skillet, and cook for 3
minutes more.

Serve warm with bread. An excellent side dish for vegetarians.

Note: Firm vegetables such as chayote and the white turnip with a
mauve top can also be used in this preparation. The contrast of the
browned tofu and the soft turnip is pleasant to the palate, and the
flavorings give it an unusual and distinctive character.

From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin
Brewer, Cooking Echo, 4/93


Servings: 4 servings

 

 

Pebya Kha-O (Tofu & Turnip Saute) Recipe brought to you by Recipe Ideas


Categories: Tofu; Vegetable


The History of Recipes

Recipes as an idea can be observed way back into the distant past, at least as far as the Egyptians, and quite possibly further than that. Interesting though that is, these, early records were just basic hieroglyphic instructions for food preparation.

As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Roman cooks were skilled in the use of many different spices and herbs, including some familiar names such as bay, fennel and asafoetida.

Over the next few hundred years, the powerful families of the West competed with each other to serve up the best banquets, and as a result the best chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day.

When we get to the 1900s, recipe books are in high demand, due to increased literacy, people having increased free time and having more money to spend.

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We hope you enjoy this Pebya Kha O (Tofu & Turnip Saute) recipe.

 


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