Sata Andagi (Okinawan Doughnuts) Recipe


Ingredients

1 salad oil for deep frying
4 eggs
3/4 cup milk
3/4 tsp vanilla
4 cup flour
2 cup sugar
3 1/2 tbsp baking powder
1/4 tsp salt


Directions

In a skillet, heat oil to 350 F. In a large bowl, beat eggs, milk,
and vanilla. Sift flour, sugar, baking powder and salt. Add to egg
mixture; stir until dry ingredients are moistened and dough is
smooth. Drop teaspoonfuls of dough into the hot oil; fry until golden
brown and doughnuts rise to the surface. Makes
4 dozen.

Demonstrated by BEA SHIMABUKURO of Hui Makaala

OKINAWAN RECIPES - SEPTEMBER 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]


Servings: 48 pieces

 

 

Sata Andagi (Okinawan Doughnuts) Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Dessert; Hawaiian; Nut


The History of Recipes

Transcribed cooking instructions as a concept can be found back into the far past, in fact as far into history as the Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

Fascinatingly, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated.

Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also recounts how the Romans made use of a good variety of aromatic flavors, including many that are still in use today like thyme, fennel and parsley.

In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as basil and coriander. These new culinary innovations created an explosion in recipe manuscripts, many of which still exist in academic collections.

Over the following few centuries, the rich families of Wesstern Europe strove to serve up the best banquets, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them.

When we get to the 1900s, cooking publications are greatly in demand due to higher levels of literacy, people having more free time and disposable income.

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We hope you enjoy this Sata Andagi (Okinawan Doughnuts) recipe.

 


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