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
Recipes as a concept can be traced way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into Roman times 25BC a man called Apicius compiled some scripts which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks made use of a wide range of herbs and spices, including some that we all recognise for example bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, such as coriander, parsley, and basil. These new spices and herbs led to a surge in books on cooking, the majority of which are now in academic collections. Over the succeeding few hundred years, the rich families of Europe tried to serve the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down the recipes of their peers. When we get to the twentieth century, recipe books were increasing in popularity as a result of better eduction, people having more free time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pesto~ Asian _Bruce Cost's Asian Ingredients_ recipe.
