Tag Archives: Bell pepper

Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world’s largest pepper producer, followed by Mexico.

Vintage, chopped bell pepper is a classic ingredient of salads. ; Cooked, it is an ingredient of sauces accompanying meat dishes. It should of course remove the seeds before cooking the key. The flesh of dried peppers and powdered paprika becomes. Peppers spoil quickly, so you have to buy fresh, firm and without brown spots. This is one of the key ingredients of ratatouille with eggplant, zucchini and tomatoes, all cooked in olive oil. The red peppers are the sweetest, the greens can be bitter. Increases their flavor if they are blanched for a minute or two before cooking. Passed under the grill, their skin comes off easily and can be key to marinate in olive oil in which it was chopped garlic.

Pepper is good for memory. It contains a substance luteolin, a flavone that acts by activating neural circuits involved in learning. Peppers are also a source of anti-cancer: the capsiates are chemical in peppers that can cause death of tumor cells and thus help prevent the development of cancerous tumors. The capsiates are very close capsinoïdes contained in the spice and they have the same effet.Les peppers are low in calories and rich in vitamin C. They are very healthy. They have a rejuvenating effect and antiseptic qualities, they stimulate the digestive system.

Tempura – shrimp and vegetable fritters

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Ingredients :

  • 150 g of flour
  • 1 cup of ice water
  • 1 egg
  • 8 shrimp
  • 1 carrot
  • 1 zucchini
  • 1 sweet potato
  • 1 pepper
  • 4 shiitake hats

Preparation :

In a bowl put the egg and beat slightly, add ice water, mix well then add to as and flour, stirring gently to avoid lumps.

Cover and let stand 1 hour and reserved in the refrigerator.

Shell shrimp, leaving tails then make a small cut on the back of the shrimp and remove the black vein.

Peel and cut the carrot and zucchini in two in lengthwise and then into four and then a stick of one cm.

Peel and cut sweet potatoes in half and then sliced ​​to one cm.

Cut the pepper in stick and the shiitake hats in two pieces.

Heat oil over high heat. Dip the vegetables and shrimp in batter and then put a small quantities in the oil and cook 3 minutes.

Drain on paper towels.

Serve.

Tips : you can use different ingredients as onions, eggplant or white fish (cod).
The secret of a good tempura is the thinness of the batter must be thinner than pancake batter, and remain cool.
Oil the contrary must be at 180 ° C (you can tell that this temperature was achieved by dropping a drop of batter, which should immediately dip and rise to the surface very quickly with a sizzle and without be black) .
This contrast in temperature that allows rapid cooking and perfect, the crust formed very quickly making the donut crunch the teeth, preventing oil from getting inside too, which keeps the flavor and color vegetables.

 

Anecdotes : The tempura is usually served as is, in a basket of woven bamboo or a plate placed on absorbent paper. We picked up a piece with his chopsticks and plunged into a ramekin individual, containing added grated horseradish lemon juice (or rice vinegar) and soy sauce.

Canh dau hu – soybean soup

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Ingredients :

  • 2 cups of chicken broth
  • 100 g of tofu
  • 2 chicken breasts
  • 1 spoon of fresh coriander leaves chopped
  • 1 green pepper
  • 1 red pepper

Preparation :
Cut the tofu and the chicken into pieces. Slice the peppers into slices of medium size.
Put the chicken broth in the refrigerator and when it is frozen remove the greasy film that lies on its surface and bring the broth to a boil. Add the chicken, peppers and tofu and simmer over low heat for 15 minutes. Once heated through, serve into bowls and sprinkle with coriander leaves.

Tips : Serve with small bowls of sauce and chillies finely chopped birds.

Anecdotes : This soup comes from the north of Vietnam. A meal in Vietnam usually includes a soup on the menu.

Mok Pa – coco fish in a foil parcel

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Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Sabzi Pilau – rice with vegetables

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Ingredients :

  • 2 tablespoons of ghee
  • 2 tablespoons of oil
  • 2 medium onions chopped
  • 1 clove garlic minced
  • 2 cups of long grain rice
  • 4 cups of hot water
  • 2 teaspoons of salt
  • 1 teaspoon of garam masala
  • 2 carrots cut into julienne
  • 12 green beans cut into julienne
  • ½ cup of red or green pepper diced
  • 1 small potato peeled and diced
  • 1/2 cup of fresh or frozen peas
  • almonds and dry grapes

Preparation :
Heat ghee in a pressure cooker and brown the onion and garlic over low heat, then add rice and fry for 2 minutes over medium heat.

Pour hot water, salt and garam masala and bring to boil. Cover and cook 10 minutes over low heat.

Add vegetables in the pressure cooker and add salt and cook 15 minutes, until vegetables are tender but not overcooked.

Remove cover and let stand a few minutes. Mix vegetables and rice, garnish with the fries almonds in butter and a dry grapes.

Serve with curries.