Ingredients
BARB DAY
1 cup pickled ginger juice, from cm pickled ginger r
1/4 cup japanese rice vinegar, plus 2 tbs., unseasoned
2 tbsp sugar
1 tbsp soy sauce
GARNISHES
1 green onions, thinly sliced rings, top
1 fresno chili, thinly sliced rings
Directions
Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and sugar in a small
non aluminum saucepan over low heat, stirring until the sugar
dissolves. Add the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with the garnishes for color
and heat.
Store, refrigerated, in a clean glass jar. Shake well before
using.
Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp
Servings: 1 servings
China Moon Ginger Dipping Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Sauce
The History of Recipes
We can track the history of written recipes back into the far past, certainly as far as early Egypt, and possibly even further than that. In practice though, mostly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to historians are a few stone tablets in the Sumerian language describing 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 people feel exhilarated and blissful. Later on, we have a couple of cookery books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is popular today, but instead recipes for the types of food cooked for the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the East, such as rosemary and coriander. The introduction of these new tastes created a torrent in manuscripts on cookery, many of which are kept safe in private collections. For the next few years, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this China Moon Ginger Dipping Sauce recipe.
