Ingredients
1 large cucumber
1 1/4 tsp salt
1 1/2 tbsp sesame oil
2 tbsp finely chopped green onion
2 tbsp light soy sauce
2 tsp chili powder
1 1/2 tsp sugar
1 tbsp white sesame seeds, toasted and gr, ound
Directions
Peel the cucumber and cut into wide strips, discarding seed core,
then cut crosswise into sticks. Place in a colander and sprinkle
with the salt. Set aside for 10 minutes to drain, then rinse and dry
thoroughly.
Heat the sesame oil in a pan and fry the cucumber with the chopped
green onion over medium heat until it begins to soften. Add the soy
sauce, chili powder and sugar and toss until the seasonings are
evenly distributed. Transfer to a serving dish and sprinkle with the
sesame seeds. Serve warm or slightly chilled.
Typed by Syd Bigger.
Servings: 4 servings
Cooked Cucumber Salad - Oi Bok Kum Na Mool Recipe brought to you by Recipe Ideas
Categories: Cucumber; Salad; Vegetable
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, at least as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Roman Empire a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also recounts how the cooks of Roman times made use of a wide range of herbs and spices, including many that are still in use today like basil, mint and dill. As our culinary historical trip moves on a few more years there are two interesting books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the curry that is popular today, but instead accounts of the types of food on the tables of the nobility of that time. In the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, including coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in manuscripts on food, many of which are now in private libraries. By the arrival of the 20th century, recipe publications were in high demand, as a result of better eduction, more leisure time and being a little richer. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cooked Cucumber Salad Oi Bok Kum Na Mool recipe.
