Ingredients
BARB DAY
FOR A SMALL BATCH
1/2 lb gingerroot, fresh, peeled, sliced ag
1 1/3 cup japanese rice vinegar, unsed
3 tbsp cider vinegar
2 tbsp white vinegar
1/2 cup sugar, plus 1 teaspoon
1 kosher salt
Directions
Recipe makes 3/4 cups
Cover the ginger with boiling water. Let stand for 2 minutes, then
drain in a colander. Put the ginger in a large, impeccably clean
glass jar or plastic container.
Combine the remaining ingredients in a non-aluminum pot. Stir over
moderate heat just until the sugar and salt dissolve. Pour over the
ginger.
Let cool completely, then cover and refrigerate for at least 24
hours before using.
Serving suggestions: Serve the ginger with grilled meat, fish, or
poultry. It can be minced or julienned for use in many different
dishes and cold sauces. The juice can be used in hot and cold
sauces, springroll dips and salad dressings.
Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp
Servings: 1 servings
China Moon Pickled Ginger Recipe brought to you by Recipe Ideas
Categories: Pickle
The History of Recipes
We are able to read the history of meal recipes far back into the distant past, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these old recipes were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times made use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Later on, we have two books from the 14th Century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is served today, but instead accounts of the types of food enjoyed by the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new foods and spices created an outbreak in manuscripts on food, the majority of which are now in private cookery archives. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this China Moon Pickled Ginger recipe.
