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
Food historians have tracked the existence of recipes way back into ancient history, certainly as far back into history as the early Egyptians, and maybe further still. In practice though, generally, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks made use of a good variety of aromatic flavours, including some that we all recognise like basil, fennel and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including basil and coriander. These new culinary innovations caused an explosion in books on cooking, some of which still exist in private collections. Over the next few centuries, the rich families of Europe competed to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pebya Kha O (Tofu & Turnip Saute) recipe.
