Ingredients
3 cup cooked rice
1 tbsp dried shrimp
1 tbsp toasted sesame seeds
1 stalk fresh lemon grass
2 shallots, sliced
2 garlic cloves, minced
2 tsp sugar
2 fresh chilies
4 tbsp vegatable oil
2 scallions, sliced
1 sm. onion
2 tbsp broth or water
2 tbsp nuoc mam (fish sauce)
1 freshly ground black pepper
1 coriander sprigs
Directions
Rub the cold rice with wet hands to separate the grains. Set aside.
Soak the dried shrimp in hot water for 30 minutes. Drain.
Remove outer leaves from lemon grass, trim, and mince.
Grind together the shrimp, lemon grass, shallots, garlic, sugar and
chilies.
Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and
stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture
and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the
remaining 2 tablespoons oil into the wok. Add the onion and stir-fry
until translucent. Add the rice and stir-fry for 5 minutes.
Stir in the broth, fish sauce and black pepper to taste. Add the
lemon grass and shrimp mixture and the toasted sesame seeds. Stir to
combine well. Transfer to heated platter.
Sprinkle with additional black pepper and garnish with the corinader
springs. Serve with Nuoc Cham (Lime sauce).
Servings: 4 servings
Com Huong Giang (Hue Rice) Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into antiquity, at least as far back as pharonic Egypt, and quite possibly further than that. In practice though, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are some tablets in ancient 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 making drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find two recipe books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are not about the curry that is popular today, but instead accounts of the types of food on the menus of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including spices like rosemary and coriander. The introduction of these new culinary ideas led to a torrent in manuscripts on cooking, many of which are kept safe in private libraries. Over the following few hundred years, the powerful and rich houses competed to serve up the most extravagent meals, and as a result the best chefs and their recipe collections were much in demand. However, it was during the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cook books are in great demand, mostly as a result of increased literacy, people having increased free time and having more money. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Com Huong Giang (Hue Rice) recipe.
