Ingredients
10 oz somen or hiyamugi noodles
1/2 each fresh pineapple, chopped
SAUCE
4 tbsp soy sauce
1 cup coconut cream, boiled & - cooled
1 juice of 1 lime
2 tbsp sugar
2 tbsp garlic oil, see note
GARNISHES
3 each green onions, chopped
2 tsp red pepper flakes
2 tbsp cilantro leaves, chopped
2 tbsp ginger, chopped
Directions
Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge
into cold water & then drain. Spread noodles on a large platter &
sprinkle with the chopped pineapple. Mix the SAUCE ingredients & pour
over the noodles. Sprinkle with the green onion, red pepper flakes,
cilantro & ginger. Serve NOTE: Substitute pineapple tidbits for fresh
if you want. You wil need a large can. Garlic oil can be made by
frying chopped garlic in oil until golden. Use, as a guideline, 1
part garlic to 4 parts oil. Do not strain the garlic.
Servings: 6 servings
Cold Noodles With Pineapple Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as an idea can be observed far back into the far past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these early records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian which show 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 tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the Roman cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like basil, mint and parsley. Moving our culinary historical trip onwards, we find a couple of cookery books published in the fourteenth century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is popular today, but rather recipes for the types of food eaten by the rich and wealthy people of that period. In the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on food, many of which still exist in private collections. Over the next few hundred years, the powerful and rich competed to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, cookbooks are highly popular as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Cold Noodles With Pineapple recipe.
