Ingredients
2 each eggplant, large
1/4 cup vinegar, white
1/4 cup ; water
1/2 tsp salt
1 oil, for deep frying ---------
1 tbsp sambal badjak
2 tbsp peanut butter, smooth
1/2 tsp vinegar, white
1/2 tsp salt
1 cup coconut milk
Directions
Calories per serving: 200 Fat grams per serving: 3 Approx. Cook
Time: 1:30 Peel the eggplants (optional) and slice them crosswise
1/2" thick, then cut into quarters. Arrange the slices in a shallow
dish. Combine the vinegar, water and salt, stirring well to dissolve
the salt, and pour over the eggplant slices. Let stand for one hour,
then remove the eggplant slices from the solution and pat dry with
paper toweling. Heat oil in a wok to a depth of two inches until very
hot (375 F). Deep-fry the eggplant slices, a few at a time, until
light brown. Remove with a slotted spoon and drain on paper toweling.
To make the sauce, combine all of the ingredients in a saucepan,
bring to a gentle boil and simmer, stirring frequently, until the
sauce thickens slightly. Arrange the eggplant slices in a shallow
dish and pour the sauce over them.
Servings: 6 servings
Petjel Terong (Eggplant In Savory Sauce) Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, mostly, these early records were just primitive hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few tablets in Sumerian describing 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 those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and dessert, something we still use today. Aspicius also informs us how the Roman cooks were skilled in the use of many different herbs and spices, including some familiar names such as thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to an explosion in recipe publications, most of which are now in academic collections. During the next few centuries, the rich families of Europe tried to serve the most exotic meals, and because of this the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, recipe books were increasing in popularity mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Petjel Terong (Eggplant In Savory Sauce) recipe.
