Ingredients
2 cup buckwheat flour
1/2 tsp salt
1/2 cup ; water, approximately
Directions
1. Prepare a firm dough with the flour, salt and as much water as
necessary to create a manageable dough.
2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six
squares and put them on an oiled perforated tray in a Chinese style
steamer. Cook over moderate heat for 10 minutes.
Serve warm on special days (traditionally served at ceremonials or on
birthdays. Makes 6 cakes.
Source: "The Korean Kitchen" by Copeland Marks
Servings: 6 cakes
Sae Me Duk (Korean Steamed Buckwheat Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Korean
The History of Recipes
Historians have proved the existence of recipes back into history, in fact as far back into recorded history as early Egypt, and maybe further still. However, mostly, these early cookbooks were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and afters, a style of dining still practiced today. Additionally, he describes how the chefs of Roman times were skilled in the use of many different spices, including many that are still in use today like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that is popular today, but rather recipes for the types of meals on the menues of the upper classes of those days. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including basil and rosemary. These new herbs and spices led to a torrent in cookery books, many of which still exist in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and because of this the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Sae Me Duk (Korean Steamed Buckwheat Cake) recipe.
