Tag Archives: Chili pepper

The term chili (vegetable green, yellow, orange or red) is a common name used in French to designate several species of the genus Capsicum family of solanacées.Tous peppers, mild or strong, are part of the same family, the Solanaceae, which also includes eggplant, tomatoes, zucchini, potatoes and tobacco. The pepper belongs to the genus Capsicum. There are generally hot pepper such as paprika peppers.

Last came among the spices, chilli is today that we consume the most in the world itself is so uneven across countries. This is in hot regions (Africa, America, Southeast Asia, Caribbean) it is most appreciated. But in recent years, the chili is more and more popular among Western populations to the point that selling chilli sauce exceeds that of ketchup in the United States.

Why you burn it?

This is the Capsaicin, which is responsible for the spiciness of the pepper. Pure, its power is such that it is detectable in diluted 10,000,000 its weight in water (1 g of capsaicin per 10 cubic meters of water!).
This molecule is present throughout the pepper but you can find in larger quantities in the seeds.
Depending on its concentration, the chili will be stronger or weaker.

When capsaicin comes into contact with mucous membranes of the mouth and causes the burning sensation, the brain secretes endorphins, a molecule similar to morphine. This natural painkiller causes mild euphoria that the subject will want to hear again by repeating the consumption and increasing the dose resulting in a dependency and addiction in the long run. But rest assured, so far, we have never seen civil disturbances accompany addiction to chili, so do not hesitate to consume!

Peppers contain medicinal properties many and varied. Attributed to the antiseptic powers of peppers.
The capsaicin content in chilli promotes increased production of saliva and other gastric juices thereby improving digestion.
Notably, when fresh, it helps digestion of starchy foods.

Consumption of pepper causes dilation of blood vessels so that blood pressure decreases and the blood cleared, thereby reducing the risk of stroke.

The local application of a poultice of pepper leaves heals bruises and rheumatism.

The dried leaves into powder have an anti-parasitic. Added to food or used in purgative, they are effective in the treatment of pinworms.
Avoid touching your face, lips and eyes when cutting hot peppers, as this can cause irritation. Once we finished with the knife and cutting board, take care to the soap and hands.

According to the concentration ratio of capsaicin in the chili, simply can manipulate them to tears.
If the skin is very sensitive hands, wear gloves when handling hot peppers.

To reduce the taste of hot peppers, you must remove their seeds and inner membranes whitish and spongy on which the seeds are attached. Alternatively, place the peppers soaked in vinegar and cold water for about an hour.
Generally, one must be careful with the quantities, because the flavor and the spicy pepper develops during cooking.

To fight fire pepper it is useless to drink water. Indeed, the Capsaicin is fat soluble, that is to say, it dissolves in fat.
It is therefore more helpful to drink a tall glass of iced milk preferably or absorb ice cream or yogurt.

sweet and sour pork

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Ingrédients :

  • 300 g of pork
  • 8 large cabbage leaves
  • 2 onions
  • 1 red chilli
  • 2 teaspoons of curry powder
  • 3 teaspoons of vinegar
  • 3 teaspoons of sugar cane
  • 4 teaspoons of tomato sauce
  • 1 teaspoon of cornstarch
  • 3 teaspoons of oil
  • salt

Préparation :

Cut the pork into small pieces, chop the onion and pepper and set aside.

Heat a large volume of water and blanch the cabbage leaves 5 ​​minutes, then drain and let cool.

Heat the oil in a wok and brown the onion, chili, meat and cook 15 minutes over medium heat, stirring occasionally.

In a saucepan, prepare the sweet and sour sauce by mixing whisk the vinegar, the sugar, tomato sauce, cornstarch diluted in 100 ml of water and bring to boil.

Prepare the meat balls and wrap gently in cabbage leaves, then bind with kitchen string, being careful not to break the meat balls.

Pour sweet and sour sauce in a pan and drop it the meat balls.

Add salt and curry powder, stir gently and let simmer 5 minutes.

Serve hot with white rice.

Tips : you can sprinkle sesame seeds and replace rice with chicken broth to make a little hot soup.

Curried chicken thighs

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Ingrédients :

  • 8 small chicken thighs
  • 3 teaspoons of curry powder
  • 1 teaspoon of ground cardamom
  • 1 lime
  • 2 shallots
  • 1 red chilli
  • 2 teaspoons of soybean oil
  • salt

Préparation :

Mince the shallots and red chili and set aside.

Heat the oil and fry the shallots, then add the chicken thighs and let them brown.

Add lemon juice, chili, cardamom and curry and mix well and cook for 20 minutes.

Salt and serve hot accompanied by white rice.

Tip : You can serve the chicken thighs with some pineapple slices that you do brown on each side in a pan with a little butter.

Bun Cha – meatballs and pork belly grilled

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Ingrédients :

  • 300 g of ground pork
  • 500 g of sliced ​​pork belly
  • 400 g rice vermicelli
  • 200 g green papaya
  • 1 lettuce
  • 1 garlic cloves
  • 1 red chili
  • 1 carrot
  • 1 onion
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 bunch Thai basil
  • nuoc mam sauce
  • rice vinegar
  • sugar
  • salt
  • pepper
  • water

sauce:

  • 6 tablespoons of nuoc mam
  • 6 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 18 cl of water
  • 1 clove garlic

Préparation :

Chop the onion, garlic and red chili, put them in different bowls, wash and peel the lettuce, and cut into pieces about 5 cm and book.

Cut the pork belly into pieces about 5 cm.

In a bowl put 1 tablespoon of nuoc mam sauce, 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper and half the chopped onion, mix well until the sugar is well dissolved then add the slices of pork belly and marinate 2 hours in the fridge.

In another bowl put the remaining onion, 1 tablespoons of sugar, 1 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper, mix well until the sugar is well dissolved then add the ground pork stir and marinate 2 hours in the fridge.

Prepare the sauce by putting in a bowl, fish sauce, rice vinegar, sugar, water and garlic and stir well to dissolve sugar and refrigerate.

Peel the papaya and carrot, grated the papaya and make thin slices of ​​carrots sliced and put in a bowl and add 50 ml water and 10 tablespoons of rice vinegar and marinate in the fridge.

Prepare the noodles according to cooking instructions indicate on the package and set aside.

Shape the meatballs, chopped the same size then flatten them slightly for a homogeneous cooking.

Prepare the grill and arrange slices of pork belly and meatballs and cook 10 minutes per side.

Put in a large plate, the lettuce leaves, cilantro, the mint and the vermicelli.

Arrange the plates of the meatballs, slices of pork belly and pickled vegetables and then the individual bowls containing the sauce.

Put In the individual bowl of sauce, some vermicelli, marinated vegetables, coriander, mint and lettuce then add the meat of your choice and savor.

Tips : if you do not find green papaya, you can use a chayote or call christophine, the kohlrabi or the cucumber cut into julienne strips. You can also cook to oven, preheat oven to 180 ° C and bake for 10 minutes (5 minutes per side) for people who live in apartments.

Anecdotes : This is an emblematic dish of North Vietnam who equal the famous dish ” The Pho”, it is very appreciate of Vietnamese living in Hanoi. It can be eaten in small stalls on the pavement.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Thai fondue

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Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Pakoras de soja – donut soy

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Ingredients :

  • 150 g of soybeans
  • 1 small onion
  • 2 clove garlic
  • 2 teaspoons of ginger
  • few fresh coriander leaves
  • 1 tablespoon curry powder
  • 1 teaspoon of chili powder
  • 2 teaspoons of salt

Preparation :

Soak in a bowl for 3 h soybeans and drain, leaving a little water to facilitate mixing. Mix coarsely using an immersion blender until dough is not too fine.

Coarsely chopped garlic, cut the onion into small cubes and grated ginger and chopped cilantro.

Add to bowl with the soy bean paste, salt, curry, coriander, ginger, onion, garlic and pepper and mix.

Heat oil in a fryer. When the oil is hot dip the balls pakoras made ​​with a teaspoon and cook 5 minutes, turning occasionally.
When the pakoras its golden brown, drain on paper towels.

Serve as an appetizer served with a sauce of coriander or tamarind.

Tips : It is possible to make pakoras with eggplant, zucchini, potatoes and other vegetables.

Anecdotes : There is no Indian cuisine but the Indian cuisines, a wide variety. This is not usually in restaurants, but in families, which can discover the diversity of cuisines. Much of the population is vegetarian by choice, by tradition, or obligation. So we find a wide variety of vegetarian recipes using especially pulses (lentils, chickpeas, etc.) for their protein intake.

Tamarin sauce

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Ingredients :

  • 2 tablespoons of tamarin concentrate
  • 2 clove garlic
  • 1 teaspoon of fresh ginger
  • 1 ½ tablespoons of honey
  • 1 teaspoon of sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of nuoc mam
  • ½ teaspoon of salt
  • 1 teaspoon of paprika
  • ¼ teaspoon of chili powder

Preparation :

Chopped finely the garlic and ginger and put the mixture into the blender or mortar.

Add tamarind, honey, sugar, soy sauce, fish sauce, salt, paprika and chili powder.

Then mix everything until the mixture is smooth.

Serve at room temperature with raw vegetables like carrots, peppers or cucumber and okra or turnips diced.

This sauce can be kept several weeks in the refrigerator in an airtight jar.

Pou ja – Thai Crab Stuffed

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Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Chet glay hin – Chicken Curry

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Ingredients :

  • 3 teaspoons of garam masala
  • 1 fresh red chilli
  • 3 sheets Caloupilé or Kari
  • 2 cloves garlic
  • 2.5 cm of fresh ginger
  • 6 shallots
  • 3 tablespoons of peanut oil
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of dried peppers, roasted and ground
  • ½ teaspoon of ground turmeric
  • 4 chicken legs
  • 50 cl of chicken broth
  • 2 lemons
  • fish sauce

Preparation :

In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

Check seasoning, adding a dash of lime juice and fish sauce.

Serve hot with plain rice.

Tips : This dish is served with rice, you can flavor it with coconut.

Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Beya kyaw – split pea fritters

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Ingredients :
to 15 donuts

  • 1 cup split peas
  • 2 onions, finely chopped
  • 2 fresh red chilies finely chopped
  • 1/4 teaspoon of chili powder
  • 1/2 teaspoon of ground turmeric
  • cooking oil
  • 1 lemon

Preparation :

Faire tremper les pois cassés toute la nuit ou au moins 6 heures, les égoutter et les réduire en purée au mixeur.
Ajouter l’oignons hachés finement, le piment, le piment en poudre, le curcuma.

Faites des boulettes que l’on aplatira ensuite en un cercle de 1cm d’épaisseur ou faites des petits boudins pas trop fins ni trop épais. Vous pouvez lui donner la forme que vous voulez.

Chauffer l’huile dans une friteuse et y plonger les boulettes une à une jusqu’à ce qu’il soit dorés et croustillants. Puis les retirer et les faire égoutter sur du papier absorbant.

Servir garni d’oignon émincé et de rondelles de citron.

Tips : You can also accompany chili sauce or tamarind sauce.

Moh hin gha – mohinga – fish soup

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Ingredients :

  • 500 g of fish fillets
  • 4 onions, chopped
  • 6 cloves of garlic
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder
  • 2 spoons of sesame oil
  • 4 spoons of peanut oil
  • 2 fresh chilies, seeded and chopped
  • 4 cups of coconut milk
  • 1 banana heart or box bamboo shoots
  • 1 teaspoon of dried shrimp paste (ngapi)
  • 1 spoon of fish sauce
  • 3 spoons of chickpea flour
  • 2 cups of coconut cream
  • 2 spoons of lemon juice
  • salt
  • 500 g of egg noodles or rice
  • hard eggs
  • coarsely chopped cilantro

Preparation :
Wash the fish and poach 5 minutes then reserve the fish and the fish broth.

Mix the onions, garlic, ginger, turmeric and chili powder until  a puree.

Heat the sesame oil and peanut oil in large saucepan and cook the puree.
When the mixture begins to brown and tie, add the fish broth, coconut milk and banana heart (or bamboo shoots).

Bring to a boil and cook over low heat until the banana heart (bamboo shoots) are tender. Dissolve the shrimp paste in fish sauce, and add to mixture then add the chickpea flour and dissolved in a little coconut milk.

Stir constantly until the resumption of boiling. Simmer 5 minutes and add the fish.

Then add the coconut cream and lemon juice, stirring until the soup begins to simmer. Taste and adjust seasoning.

Cook the noodles in salted water until crisp. Drain and place in large bowl for serve alongside the soup.

Serve the Moh hin gha in a bowl and give the guests large bowls or soup plates.

It primarily serves the noodles and pour the soup over it. The Moh hin gha should be served hot. It is often accompanied by hard eggs and cilantro that guests will put at will.

Tips : You can use the European or Chinese noodles.

Anecdotes : Moh hin gha is the national dish of Burma.
Street vendors go from house to house and offer moh hin gha bowls.
It is often used when the meal has many guests.
There is no real fair or festival without dealers moh bin gha.
The rice vermicelli, a bay of rice flour.