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.

nuoc cham – fish sauce garlic chili

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Ingredients :

  • 2 fresh red chilies
  • 1 clove garlic
  • 1 teaspoon of sugar
  • 1 lemon
  • 1 tablespoon of vinegar
  • 1 tablespoon of water
  • 4 tablespoons of fish sauce

Preparation :

Remove the tail of red chilies, split them in half, remove seeds and membrane. Cut into chunks and puree in a mortar or blender with chopped garlic. Sweeten.

Peel the lemon, remove the white part, slice and remove seeds. Add gradually the lemon in the mortar and pureeing. Add vinegar, water and fish sauce, mix.

Serve in small bowl.

Anecdotes : There is no Vietnamese meal by serving this sauce seasoning, just like salt and pepper in the occident.

Or Lam – aw lahm – spicy stew

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Ingredients :

  • 4 tablespoons of cooked sticky rice
  • 1 boneless chicken thighs
  • 2 yard-long bean, chopped
  • 1 new pumpkin vine
  • 1 stalk lemongrass
  • 3 sprigs dill
  • 4 Chinese cilantro
  • 3 dried red chillies

In a tea ball or grouped in a piece of gauze:

  • 3 teaspoon of Whole black pepper
  • 15 Sichuan peppercorns
  • 4 cups of chicken broth (or other meat)
  • salt
  • 7 globe aubergine
  • 1 turnip
  • 1 large lemon or Thai basil

Preparation :

Grill chicken and sticky rice flattened over a low flame (or roast under broiler) until the rice is dry and partly brown and chicken is cooked.
Soak the beans, pumpkin leaves, lemongrass, dill and cilantro chinese and place in a bowl of cold water.

Bring broth to a boil over low heat and add salt.

Peeled and cut into julienne turnip. Remove stems and cut the eggplant into small pieces.
Crush the sticky rice and add to simmering broth, then add one by one : the lemongrass who has soaked, eggplant prepared, and turnip then simmer for 4 minutes.

Add the chilies and infused the gauze the mixture of pepper and simmer 10 minutes more.
Remove the chilies and eggplant of the stew when they are cooked and mix them into a coarse paste using a blender.

Cut the grilled chicken slices. Drain the remaining vegetables and herbs, add everything to stew and simmer for a few minutes. Add the eggplant pulp that has been mixed.

Serve with sticky rice.

Anecdotes: Or lam is a specialty of Luang Prabang. This is a soup made of chicken and aubergine .

Lap kaï – laab kaï – chicken lap

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Ingredients :

  • 4 chicken farmer thighs
  • 12 duck gizzards
  • 1 juice of a lime
  • 2 tablespoons of juice padek (kind of anchovy)
  • Salt
  • 1/4 of bunch cilantro
  • 1/4 of bunch of mint
  • 1/4 of bunch of chives
  • 2 shallots
  • 2 citronella
  • 20 g of galangal
  • 4 kaffir lime leaves (cytrus hystrix)
  • 2 tablespoon chopped toasted glutinous rice powder
  • 1 fresh chile
  • 75 cl of water
  • vegetables of choice (eggplant, green beans, radishes …)

Preparation :

Bone the chicken legs and put the bones aside.
Lightly season the chicken meat with salt and arrange on the grill to cook for 15 minutes, turning occasionally.
Fill a small saucepan with 75 cl of water, add salt and boil the bones and gizzards over medium heat for 20 minutes. Then collect 4 c. soup broth and reserve in a bowl.

Finely chop the lemongrass and kaffir lime leaves and shallots and chop galangal into small pieces.
Coarsely chop the mint leaves, cilantro and chives.
Coarsely chop the chicken  and finely chop the gizzards.

Arrange meat and giblets in a bowl, add the lemon juice, the padek, broth, lemon grass, galanga, chili, seeded and minced, shallots and kaffir lime leaves and mix well.

The dish should be a little spicy if not add a little salt. Finally add the roasted rice powder and the mint, cilantro and chives.
Place the lap on a plate and serve with fresh vegetables : eggplant, green beans, radishes and sticky rice.

Anecdotes: This dish is served to celebrate a big event, a birth, marriage or a new year. The lap is from the “traditional Laotian cooking.” Lap “in Lao means” wealth “Cooking the lap should bring wealth to the family and guests. Today, this dish so popular, is part of the kitchen everyday.
There are several kinds of lap : lap kai ; lap sinh (beef) or steak tartare Lao lap pèt (duck) ; lap pa (fish) … In general, the lap is always accompanied by sticky rice and fresh vegetables .

oh ah chian – oh chien – oyster omelet

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Ingredients :

  • 30 small fresh oysters
  • 110g of sweet potato flour
  • 25 cl of water
  • 2 large eggs
  • 2 onions, chopped
  • 1 tablespoon of chopped chives
  • 4 tablespoon of cooking oil
  • 3 cloves garlic
  • 2 shallots
  • 1 tablespoon of chili paste
  • 1/2 tablespoon of ground coriander
  • salt, pepper

Preparation :

Dip the oysters in water.
Mix sweet potato flour, salt and water, you must have a liquid paste and reserve.
Add 2 tablespoons of oil in a skillet or wok, add onions, cilantro and chopped shallots and sauté a few minutes. Add oysters to the mix. Cook for a minute.Ajouter eggs and batter mix.
Prepare the sauce by mixing chilli and garlic cloves, finely minced.

Add salt and pepper. Sprinkle with chives. Stir and serve with chilli garlic sauce

Anecdotes: Oh-Ah means oyster. Since this dish from Fujian, China, it is also popular in places with Fujian influences, such as in Malaysia, Singapore, and Taiwan (where it is often sold in night markets).

tang cu yuan bai cai – coleslaw bittersweet

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Ingredients :

  • 1 round white cabbage
  • 1 tablespoon of oil
  • 1 teaspoon of seeds pepper
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of black rice vinegar
  • 1 tablespoon of sugar
  • 2 tablespoons of water
  • 1 teaspoon of cornstarch
  • 3 dried chili
  • salt and pepper
  • sesame oil

Preparation :

Cut the cabbage into pieces then make the sauce : in a bowl put the cornstarch, 1 tablespoons of white vinegar and black vinegar, sugar and add water, Mix well. Reserve.

Place oil in a wok or frying pan, add seeds of Sichuan pepper and 1 red chili cut into small pieces, then heat the wok over low heat, when the pepper seeds begin to foam and that their fragrance emerge, add the pieces of cabbage and put on medium heat.
Add 1 tablespoon of wine vinegar to keep the cabbage crisp effect, if it is too dry, add a little cold water. Salt and pepper. Cook 3-4 minutes or until the cabbage begins to be tender.

Add the sauce and put on high heat stirring constantly, until reduction sauce. Put a dash of sesame oil.
Garnish with dried chilli and serve with rice.

Tips: You can add red or green peppers when cooking cabbage.

Anecdotes: Due to geography and climate specific taiwan, there are two kinds of cabbage white round, ones grown at high altitudes (in the mountains) or grown on the plain. The mountain cabbage is also a specialty of Taiwan, it is juicy, meaty, crunchy and slightly sweet.

Popiah – spring roll

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Ingredients :
For 10 springrolls

For the pancakes:

  • 1 1/2 cups of water
  • 3 eggs
  • salt
  • 1 tablespoon of oil
  • 3/4 cup of flour

Sauce “tim cheong”:

  • a long red chile
  • 1 clove garlic
  • 2 tablespoon of plum sauce
  • 2 tablespoon of hoisin sauce

Stuffing Pan:

  • 2 tablespoon of oil
  • 5 cloves garlic, minced
  • 2 tablespoons of fermented soybean paste (tau cheo)
  • 150 g of pork, diced
  • 500 g of jicama (or sweet peas) cut into julienne strips
  • 2 tablespoon of black soy sauce
  • 5 tablespoons of sugar
  • salt
  • 125 g deveined medium shrimp, cleaned
  • 250 g of firm cooked tofu cut thinly sliced ​​
  • 3 eggs, lightly beaten

Stuffing raw:

  • 8 to 10 leaves of green leaf lettuce, washed and dried
  • 1 cup of bean sprouts, rinsed and dried
  • 1 cup of Julienne cucumber
  • 2 green onions, chopped
  • 1/4 cup of coarsely chopped fresh coriander
  • 1/4 cup of fried shallots
  • 1/2 cup of chopped roasted peanuts
  • a fried of red onions

Preparation :

For the batter : Mix together water, eggs, salt and oil, add flour and mix well and let the dough rest for at least 1 hour.

To cook pancakes : Heat a skillet over medium heat, add 1/4 cup of batter and to spread, place the pan on the heat and cook until the cake comes off the sides.
It should be lightly browned then remove, repeat the operation with the rest of the dough. Stack the pancakes.

Wrap in plastic and keep covered until ready to serve, they can be stored in the refrigerator for 1 or 2 days.

For the sauce : Remove skin of the red chili, then remove the seed and slice. Peel and mince the garlic. Crush the chili, garlic and add the plum sauce and hoisin sauce. Reserve.

To cook the filling : Beat the eggs and cook to make an omelet. Cut into thin slices and set aside.

Use a mortar or a blender, mix garlic, onion and then add the fermented soy paste.
Add oil in a wok and sauté the mixture for 3 minutes to release flavors. Rinse the jicama, cut into julienne strips and add jicama, tofu, garlic, the shrimps and pork, cook for a few minutes.
Add soy sauce and sugar and cook about 15 minutes until the vegetables have made all their water.

To serve : Place all ingredients in the center of the table. Place the envelopes of popiah near of ingredients. Add a serving of bean sprouts (bangkuang), cilantro, onions, cucumbers, roasted peanuts and scallions, (the guests choose the ingredients according to taste), close the envelope by rolling then dip into the sauce.

Tips: The farce is very diverse in different places. The basic farce is vegetables that grow in the spring with meat and omelet finely cut. In some places, they also add noodles, Chinese sausage, cooked vegetables instead of those bleached, tofu, seafood, sticky rice …

Anecdotes: There are variations in most Asian countries like Indonesia and the Philipinnes is the “Lumpiang Sariwa” or Vietnam is “Bo Bia”. This recipe is found more in China, Taiwan, Singapore and in Malaysia.

San bei ji – three cup of chicken

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Ingredients :

  • 400 g of chicken
  • a piece of fresh ginger 2 cm
  • 2 onions
  • 1 tablespoon of sugar
  • 4 tablespoons of soy sauce
  • 4 tablespoons of rice wine
  • 4 tablespoons of sesame oil
  • few basil leaves
  • 1 chile

Preparation :

Peel the ginger and cut into julienne. Cut finely onions. Cut chicken into medium pieces.

In a bowl mix, the ginger, wine, soy sauce, sugar, sesame oil and set aside.

Heat skillet with 1 tablespoon of oil, saute the chicken pieces over high heat for 1 minute, add sauce and reduce heat to medium. Cover and cook for 15 minutes.

When the liquid has evaporated add the onions, basil leaves and half the chilli cut into small pieces and seeded then mix.

Place a basil leaves for decoration and the rest of chili.
Serve with rice.

Tips : You can replace the chicken with pork or frog legs.

Anecdotes : San bei ji is a popular recipe in Chinese cuisine. The dish is from Jiangxi province in southern China, and is a specialty of Ningdu. However, it has become particularly popular in Taiwan, so it is said: “A restaurant who can not do San beiji is not a real restaurant in Taiwan. Its name literally translates as “three cup of chicken”, referring to the sauce used for this.

Mapo Tofu – Mapo doufu – Ground pork with Tofu

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Ingredients :

  • 100 g of minced pork belly
  • 20 g of pickled vegetables
  • 200 g of tofu
  • 1 teaspoon of starch potato
  • 1 tablespoon of water
  • 4 tablespoon of oil
  • 3 cloves garlic
  • 1 tablespoon of chili bean paste
  • 2 teaspoon of light soy sauce
  • 1 teaspoon of dark soy sauce
  • sugar
  • 15 cl of chicken broth
  • 1 teaspoon of chili oil
  • 2 teaspoons of sesame oil
  • ½  teaspoon of ground pepper
  • 3 chives
  • salt
  • 1 ½  teaspoon of wine or sherry Shaohxing

Preparation :

Drain tofu and vegetables in brine rinse and dry. Chop the vegetables and cut the tofu into 1 cm cubes. Reserve.
Peel 2 garlic and chop finely.

Mix in a bowl, 1/8 teaspoon of salt, ¼ teaspoon of sugar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 ½ teaspoon of wine or sherry Shaohxing, 1 teaspoon of sesame oil. Then add the meat and marinate 30 minutes.

Mix water and cornstarch potato in a bowl.
Heat up the wok over high heat and add oil, saute the meat and garlic. Then, add pickled vegetables, soybean paste, soy sauce and sugar, continuing to mix sowell into the meat.
Pour the broth and slowly bring to a boil over medium heat, add the tofu and mix carefully to avoid crushing it. Cook about two minutes so it absorbs the flavors ofthe meat and sauce.

Stir water and cornstarch, add the chili oil, sesame oil, Sichuan pepper and onions. Serve hot with rice.

Anecdotes: Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local tastes. In Japan, where the dish is called mabo tofu, was introduced by Chen Kenmin who opened the first restaurant of Sichuan in Tokyo in the 1950s. Instead of using only bean paste salty and spicy, Chen has also adopted the sweet bean paste in the recipe and make it less spicy and less greasy. In Hong Kong and Taiwan, similar variations can also be found.

Nasi lemak – coconut rice and anchovies

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Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.

beef rendang

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Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Phulkopir Paturi – cauliflower mustard

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Ingredients :

  • 1 cauliflower cut into small florets
  • 2 potatoes, diced
  • 1 onion diced
  • 1 tomato finely chopped
  • 4 green chillies finely chopped
  • 2 tablespoons of grated coconut
  • 1/2 tablespoon of turmeric,
  • 2 tablespoons of mustard seeds
  • 3 tablespoon of poppy seeds
  • 1 tablespoon of minced garlic
  • 3 cups water
  •  Oil
  • Salt

Preparation :
Blanch the cauliflower pieces and potato for 5 minutes. Drain in a colander and reserve.
Grind the grated coconut with garlic then add the poppy seeds, mustard seeds and turmeric. Then add the chopped onions, tomatoes and chilies.

Heat oil in a saucepan over low heat. add spices and vegetables and stir for 2-3 minutes, stir evenly, then add a little water to prevent it adheres.
Cover pan and return the mixture from time to time.
If the content looks too dry, not cooked, add a little water.
Bake for 25-30 minutes until the mixture begins to brown.

Tips: This cooking style is classic of Bhutan. Small amounts of water added as and when measured on a relatively low heat.

Jasha Maroo – minced chicken

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Ingredients :

  • 1 chicken or tenderloin
  • 2 tablespoon of vegetable oil
  • 2 cloves garlic
  • 1 onion
  • 1 tomato
  • 5 cm of ginger
  • 3 green chillies
  • salt
  • 3 cup of water
  • coriander leaves

Preparation :

Cut chicken into very small pieces and minced onion.
Saute the onion with the oil in a pan, then put the chicken and add water, bring to boil.
Cut the garlic and crush then chop the tomato, ginger and green chillies.
Add garlic, tomato, chilies, salt and ginger, cook over low heat.
The dish should have a little juice when done.
Garnish with cilantro and serve with rice.