Ingredients
1 stephen ceideburg
1/4 lb lentils
1/2 tsp salt
8 oz aubergine (eggplant)
4 cloves garlic
1 fresh chili
2 tbsp vegetable oil
1 tbsp fish sauce
4 tbsp water
10 mint leaves
Directions
Cover the lentils with boiling water and leave for 2 hours. Drain,
cover with fresh water, add salt, bring to the boil and cook, covered
for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili together. Then fry them in the vegetable
oil until golden.
Add the lentils, fish sauce, aubergine pieces and water to the garlic
and chili in the pan. Continue frying for 2-3 minutes until the
aubergine is cooked.
Add the mint leaves, turn the mixture just once with a spoon, and
remove from the heat.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Servings: 6 servings
Phad Makhua Sai Thua Khiew (Aubergine With Le Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
It is actually possible to trace the history of written recipes back into the far past, certainly as far back as early Egypt, and maybe further still. Having said that, mostly, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Moving on, we have two interesting books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe books, most of which are now in private cookery archives. During the following few centuries, the rich families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking publications are in high demand, mostly as a result of more people being able to read, more leisure time and having more money. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Phad Makhua Sai Thua Khiew (Aubergine With Le recipe.
