|
CHILIES
| Mandarin: Lajiao |
Cantonese : Lat Jiu | Thai : Prik |
Chilies are native to
tropical America. Having being introduced in Europe, the fame of this plant spread rapidly,
and soon they were being cultivated in Africa, India and the Far East, where they become an
integral part of their cuisine. There is however, a wild variety grown in China's Sichuan
province known as 'Towards Sky Cannon' or 'Peacock's Eye Chili' (capsicum
sinense ), which appears to be native to China. Hot chilies and sweet peppers belongs to the
same genus, capsicum. There are virtually endless varieties, but the ones most commonly
found in Asia are the Indian kalyanpur, kovilpatt and kesanakurru
chilies, the Japanese honka or hontaka, the Korean chili and the family of Thai chilies,
which includes the fiery bird's eye. Like sweet peppers, many chilies start out green and
ripen to red, while others change from yellow to red and finally brown or even black, so
what might appear to be a basket of assorted chilies could turn out to be the same type of
chili in varying degrees of ripeness. In size, they range from tiny pods not mush
bigger than a pea to 30 cm monsters. Asian cooks tends to used them fresh, but the dried
variety is also available.
aroma & flavor..
Although heat is the
quality most closely associated with chili, flavor is important too, and chilies lovers use
such terms as sweet, smoky and piquant to describe their favorite type. The degree of heat
varies from very mild to extremely explosive, but can be moderated somewhat if the seeds and
the pithy membrane - where most of the heat resides - are removed. The shape and color give
no positive indication of the hotness, for instance some large green chilies are very mild
while others are blisteringly hot. Chilies grown in hot climate tend to be hotter than those
grown in cooler conditions.
culinary
uses..
Believe it or not, chilies actually promote cooling. When chilies are consumed, they
encourage blood to rush to the surface of the skin, hence the cooling effect. Chilies in
many Asian countries are eaten out of hand, as snacks, and it is quite common to see cooks
with a habit of determining the strength of the chilies by nibbling a sample from a market
stall before buying them. Chilies are always used fresh in sauces and salads, and are
considered an essential ingredient in many sauces and sambals, especially in Malaysia,
Singapore and Indonesia. Chilies also play a major part in a huge variety of cooked dishes,
including stir-fries, braised dishes, and soups, either with or without the seeds.
Sometimes chilies are added whole to a dish and removed just before serving, this will cause
a little chili flavor to pass on to the dish.
It is
not surprising that Thailand, being the world's major producer of fresh chilies, has a
cauldron of cooks and chefs that have developed and perfected some of the world's most
exciting and unique chili recipes. A favorite way of serving whole chilies is with a
pork and shrimp stuffing, where the chilies are steamed, then fried.
In
Chinese cooking, some very hot chilies are often used. This is not to paralyze the tongue
but to stimulate the palate. The regional cuisines of Hunan, Guizhou and Yunan all feature
chilies in their recipes, though not as strongly as recipes from the province of Sichuan
which is known for its spicy food. Even in Sichuan, however, chilies are used with
discretion and at least a third of Sichuan dishes do not contain any chilies at all. The
Cantonese, on the other hand, where their recipes are known to be non-spicy, use some
chilies in some of their dishes. Chili sauce and chili oil are popular condiments on the
Cantonese table.
preparation
& cooking techniques..
Chilies must always be handled with care. They contain capsaicin, an oily substance which
cause intense irritation to sensitive skin. Getting capsaicin on your hands is bad enough,
but if it were to be transferred to your eyes, you will experience considerable pain. It is
therefore vital that you wash your hands immediately after handling chilies, and to use
plenty of soap, as the oil does not dissolve in water alone. Wearing some form of latex
gloves might do the trick when preparing chilies, while some, with some practice, can become
extremely adept at using a knife and fork, thus avoid touching the chilies at all. Whichever
methods is adopted, remember to that it is also essential to wash the cutting boards and
other utensils.
storage..
When
selecting chilies, look out for unblemished and firm ones, avoiding those that are soft or
bruised.
Some
types look wrinkled even in their prime, so don't let this put you off the fruit. The beat
way to store chilies is to wrap them in kitchen paper or simply use your daily newspaper,
then place them in a plastic bag and keep them in the salad compartment of the fridge.
Chilies stored this way can keep well for up to a week or more, but it is always a good idea
to check occasionally and discard any that begin to show signs of softening. Chilies that
are intended solely for cooking can be stored frozen, thus they can be stored even longer.
There is no need to blanch them even if you plan to use them fairly quickly.
Here
is a great way to dry your chilies. Thread them on a string, hang them in a warm place for a
week or two until they are dry, then crush them in a mortar with a pestle. In this form,
they can be store even longer for up to a month.
|
| VISIT OUR
WEBLOG