Ingredients
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1 tbsp soy sauce
1/4 cup rice wine vinegar
1 tbsp sugar
1 tbsp veg oil
1 dash sesame oil
1 tsp red pepper flakes
2 cucumbers, seeded, thinly sliced
1 small red bell pepper, thin sliced
Directions
Mix soy sauce, vinegar, sugar, oil, and pepper flakes. Mix in
cucumbers and bell pepper. Chill. Typed by Sherilyn Schamber
Servings: 4 servings
Chinese Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Cucumber; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, in fact as far as the early Egyptians, and maybe further still. However, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which recount 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times made use of a good variety of spices, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we find two books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of that period. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices led to an eruption in manuscripts on food, some of which still exist in private libraries. Over the following few centuries, the powerful and wealthy houses strove to lay on the most exotic banquets, and because of this the best cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes of the day. When we get to the 1900s, cook books are starting to become popular mostly due to higher levels of literacy, more leisure time and disposable income. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chinese Cucumber Salad recipe.
