Hot and spicy East Asian food
- Dan_Ellsworth
- Wen
- JudyH
- Nita_Daniel
- Ognyen
- bindweed
- bindweed
- jerrib
- twinky
- John418
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» Dan_Ellsworth - Oops, I forgot to credit Norainni Rahman for the first message i
Oops, I forgot to credit Norainni Rahman for the first message in this world-broadening discussion. Thank you for the ear-ringing introduction. ;-)Dan Ellsworth (e-mail, bio), Editor, "Christianity - Protestant"
-- posted by Dan_Ellsworth
» Wen - Ooooooooooh....Wasabi. Yum. One of the hottest substances on ear
Ooooooooooh....Wasabi. Yum. One of the hottest substances on earth. Chinese mustard can also be very hot as well. Great on egg rolls with or without the plum sauce.Wasabi is that yellow green stuff you get in Japanese restaurants or at Sushi bars. It is actually a member of the horseradish (which can also get pretty hot, along with regular garden radishes) family. Just exceedingly hot. Nose numbing, eye burning, lose all feeling in your mouth kind of hot. It is good stuff. =)
You are right about the cinnamon. I have eaten cinnamon candy (and anise candy) that has been so "hot" that it has brought tears to my eyes. It is just a different type of hot.
Desserts Editor
-- posted by Wen
» JudyH - I have not done much Asian cooking other than Chinese. I will t
I have not done much Asian cooking other than Chinese. I will try to research some other hot cuisines besides those I have covered already. Living in the culinary boondocks of NE Mississippi, I cannot find ingredients for many of those, like Thai and Indian, although I might be able to find some Indian recipes that don't call for exotic ingredients. We have enough Latinos and Chinese here that many of those ingredients are available, plus I grow my own chiles and tomatillos, and my cousin can send me items from NM. I will look into it in the future and see what I can find on the net. If anyone runs across a good link, please send it to me.Judy Howle
-- posted by JudyH
» Nita_Daniel - As far as sources of supply go, there is a Penzey's here in the
As far as sources of supply go, there is a Penzey's here in the Minneaplis/St. Paul area. It seems a bit of a conundrum to have a spice store based out of the bland Midwest (the parent store is in Wisconsin.) They have a website: http://www.penzeys.com/. You can go there to request a catalog or view some recipes.I'm lazy, and I use their Maharajah style curry powder (instead of mixing my own.) This particular variety is a touch price ($5 for 4 oz) but it contains saffron.
Curries get a bad rap in the United States. I think this is weird. They are an excellent way to introduce the spicy cuisines of non-Eurpoean cookery without the heat. Indian, Sri Lankan, Phillipino, Thai, Vietnamese, Persian, Indonesian cooking all use curries. If you are interested in heat, you can start with a sweet curry seasoning mixture, and then gradually add an appropriate "hot" seasoning.
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Nita Daniel
Bread Baking Editor
www.tattletale.net
-- posted by Nita_Daniel
» Ognyen - Home!
Ah, Nita! Verily, thou hast reminded me of home! I recently got interested in hot cooking: Sichuan, Hunan, and to a lesser extent, Mexican. I noted your supply store with a Minneapolis location. I was raised in Golden Valley (suburb on the NW corner of Mpls.). The mention of Minneapolis conjured pictures of "white-cooking."If you've got a sense of humor, you've gotta check out John Louis Anderson's Scandinavian Humor: and Other Myths and German Humor: On the Fritz, Howard Mohr's How to Talk Minnesotan: A Visitor's Guide and Gary Legwold's The Last Word on Lefse and The Last Word on Lutefisk. They've all got wonderful fun-poking at the blandness of Scandinavian and northern European cooking, as well as lots of good Upper-Midwest humor.
-- posted by Ognyen
» bindweed - Spicy Asian recipes! Yum
I love hot and spicy, last week a friend and I tried a great Thai Beef 'Waterfall' salad, it was outstanding. I made my Suicide Potatoes -- an Indian dish, using both black and yellow mustard seed, chilies as well. Luckily we were well prepared with yogurt - the ultimate firequencher and I made a cool Thai flavored cabbage dish.It was awesome!We all ended up with a capsicum high! I too have a cooking website for readers and CONTRIBUTOR's as well. Please!!! It is at http://www.olympus.net/personal/skyline/...
I may also (hopefully) open up a Northwest Gardeners site in this forum. I am one seriously addicted plantsperson. I grow and process my own chili's, in the Northwest mind you!, and presently am trying to weasel out the HOW TO make Wasabi. It is a totally different horseradish product and I would dearly love to have a recipe to make it!
I have horseradish till the cows come home but tonight I ended up spending three major bucks on one tiny tube of it. I use it with shoyu (soysauce) as a dip for a great many things -- it also is a great addition for a salad dressing!
Usually horseradish is a simply blended product, white vineger added and salted to taste. Shallots, garlic or onions are added as flavorer's.
Wasabe is totally different.
I am going to experiment by drying some horseradish, rehydrating it with oil and some salt and water. Turmeric seems to be added for coloring. Experiments might include using Nori (seaweed) instead of salt and whtie Japanese Turnips or shallots for extra flavors.
Chili's are one thing, horseradish is another and so is a real hairy chested homemade mustard. I make all of my own. Including garlic, basil, chili mustards and being the gardener that I am, once even a sweet rose hip mustard.
Perhaps it is because I am was named (crucifered) Herb (mustard seed) Senf t.
Senf is mustard in German and certainly is a crucifer.
-- posted by bindweed
» twinky - for the record
My husband and I recently tried Thai food that was quite hot on the initial bite but turned into an extraordinarily delicious meal within a short while. The degree of hot/spicy did not interfere in our enjoyment of the meal. I cannot remember the name of the dish, it was a variety of cellophane (linguine-type) noodles, with black mushrooms, essentially a hot, clear noodle dish. My husband had the chicken satay in the hot peanut sauce, as well as an appetizer of dumplings in an extra spicy sauce. For want of a better word, the taste was beyond the ordinary, it had a certain *piquancy* to it. The restaurant was Chu Chai, in the Latin Quarter of Montreal Canada. I believe they earned special mentions in the culinary circle. We've tried Thai dishes since, and nothing compares with our experience at Chu Chai.-- posted by twinky
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