Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, by Periplus Editors

By Periplus Editors

For easy, easy-to-prepare nutrients, fascinating appetizers for informal exciting, or maybe summer time picnic fare, not anything beats the highly spiced flavors of Quick & effortless Asian Tapas and Noodles.

For a luxurious kin meal, you could arrange the precise Thai red meat Noodle Soup, highly spiced Asam Laksa (a Malaysian favorite), or poultry Satay (a renowned Indonesian dish). otherwise you can deal with your self to unique snacks like Thai Fish brownies, highly spiced Indian Lamb Patties or Malaysian Prawn Fritters.

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Extra resources for Quick & Easy Asian Tapas and Noodles: Recipes that are Easy, Delicious and Fun

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We “invented” sticks, then discovered how to sharpen them and harden them in fire and how to add stone tips. A spear found between the ribs of an elephant in Germany dating to about 400,000 or 300,000 years ago (yes, there were elephants in Germany back then) proves that by that time our ancestors were skilled crafters of javelins—light spears designed for efficient throwing. 8 feet long and made of the hardest part of yew wood, from near the base of the tree, they were shaped so that the maximum thickness and weight were about a third of the way from the tip, which allowed for the easiest throwing.

Or two myths, to be precise, both of which have roots in science. In 1824, Justus von Liebig became a professor at the University of Giessen, Germany, at barely twenty-one years old. Von Liebig’s career was not only fast but also quite impressive: for his discoveries of the role of nitrogen in plant nutrition, he is still known as the father of the fertilizer industry. Some of von Liebig’s fame was due to his research, and some of it due to his charm: he was a great self-promoter. And that definitely helped spread his ideas about nutrition and meat.

Peanut butter would have been great, if it were available in the Paleolithic. As it was, our ancestors had to find other high-quality foods to enable the shrinking of their guts and the growth of their brains. That food, most likely, was meat. It wouldn’t take much. It wasn’t necessary for early Homo to become as carnivorous as saber-toothed cats. If as little as 10 percent of the calories eaten by our ancestors came from meat (about as much as one threeounce steak on a two-thousand-calorie diet), that would have been sufficient to make a difference between a low-quality and a high-quality diet.

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