Ingredients
225 g green beans
1 sambal oelek -to taste
Directions
Slice beans into bite-sized pieces. Put in a pyrex microwave bowl
with a few drops of water. Microwave on high for about 2 minutes.
Add sambal oelek and microwave on high for a further 1 minute. Serve
with rice. Serves 1 as a vegetarian meal with rice, or 2-3 as a
side-dish.
NOTES:Sambal Oelek is a crushed chili paste, with garlic, onion, rice
vinegar and such. The original recipe would have sambal belecan
rather than sambal oelek (hence the name), but I have not come
accross this, and this substitute is just as good.
Servings: 1 servings
Chili Green Beans (Kachang Belecan) Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Green Bean; Vegetable
The History of Recipes
We can read the history of meal recipes far back into distant history, certainly as far back as pharonic Egypt, and maybe further still. In practice though, sadly, these ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians are a few ancient tablets in Sumerian which show the making 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. Later on, in Roman times around 25BC a roman called Apicius created some scripts describing 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. This early Roman chef describes how the Romans were skilled in the use of a good variety of herbs and spices, including a few you will know for example basil, fennel and parsley. Later on, we find a couple of interesting recipe books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab cuisine, including parsley, basil and rosemary. These new culinary innovations created an explosion in publications on food, many of which are kept safe in private collections. For the next few years, the powerful and rich competed with each other to serve the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cookbooks are in high demand, as a result of higher levels of literacy, people having more leisure time and having more money to spend. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chili Green Beans (Kachang Belecan) recipe.
