Ingredients
YIELD 4 SERVINGS
2 lb fryer chicken, cut up in 2 inch pieces
1 each thumb size ginger root or
2 tsp powdered ginger
2 large tomatoes, quartered
1 small garlic cloves, mashed
3/4 lb mongo beans, boiled and peeled
2 each tb patis or fish sauce
1 can of anchovy fish fillets may be use, d)
1 tsp msg
2 each tb oil
1 fry chicken in oil until slightly b, rown, stirring
1 constantly. add ginger and garlic a, nd stir until
Directions
garlic is browned. Add tomatoes until soft, then add 4 cups of water.
Add anchovy and cook if it is used instead of patis. Bring to boil,
then simmer until chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is done by placing
a bean between your fingers and rubbing the skin off the beans. When
this is done with ease, remove from stove and drain. Add cold water
to beans and then rub beans between your palms until almost all of
the beans have been peeled. Keep replacing cold water and peeling
will drain with water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add water, if necessary,
5 minutes before it is done++add the patis if anchovies are not
available. Variation: Bitter melons, cut in squares or leafy
vegetables such as spinach may be used. Pork may be used instead of
chicken.
Servings: 1 servings
Chicken Soup With Mongo Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, certainly as far back as the Egyptians, and maybe further still. In practice though, in the main part, these early recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius describes how the Roman cooks made use of a wide range of spices and herbs, including some that we all recognise like bay, rue and dill. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as basil and coriander. The introduction of these new foods and spices created an eruption in recipe publications, most of which are kept safe in academic collections. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Soup With Mongo Beans recipe.
