Ingredients
1 ginger island restaurant
1 cup oil, peanut
1/2 cup peanuts, raw
2 small chile peppers, green
1 fresh seeded
1 serrano or jalapeno
1 tbsp ginger, fresh, chopped
4 garlic cloves
1 1/2 cup basil leaves, fresh tightly packed
1/4 cup mint leaves,
1/4 cup cilantro leaves, tightly packed t, ightly packed
3 tbsp lemon juice freshly squeezed
1 1/2 tsp salt
1 tsp sugar
Directions
Heat oil in a small skillet until nearly smoking, then remove from
the heat and add the peanuts. Allow to sit until lightly browned.
Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough
paste. Add the chilies, ginger and garlic and continue to blend, Add
the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are
very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon
sauce to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor,
July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost,
William Morrow,
1988 typed by Dorothy Hair 7/7/94
Servings: 2 1/2 cups
Pesto~ Asian "Bruce Cost's Asian Ingredients" Recipe brought to you by Recipe Ideas
Categories: Italian; Sauce
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in fact as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language describing 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 drank it feel blissful and exhilarated. Closer to modern times, there were a couple of books which were published in the 1300s : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals cooked for the rich. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. However, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were starting to become popular as a result of better eduction, more free time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pesto~ Asian _Bruce Cost's Asian Ingredients_ recipe.
