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

We can read the history of `recipes` far back into the distant past, at least as far into history as early Egypt, and possibly even further. In practice though, generally, these ancient records were just simple hieroglyphic or cunieform recipes for food preparation.

In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing 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 exhilarated and blissful.

Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of a wide range of spices, including a few you will know like bay, rue and asafoetida.

For the next few years, the upper classes competed to offer the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes to allow everyone to enjoy them.

By the advent of the twentieth century, cookery books are in great demand, mostly as a result of more people being able to read, more free time and being a little richer.

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

 


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