Monday, October 19, 2009

Ongrizinal Heinz Beef 王子の棕醬牛肉

Marinate some 500g of diced Beef with generous portion of Heinz Traditional Steak Sauce, Lea Perrins Worcestershire Sauce, and some black pepper powder. Marinate it for as long as possible. I prefer to keep it in my freezer overnight. More than enough time for the meat to absorb the sauces’ flavour. Only need some time and effort to defrost it before cooking, which is extremely easy with microwave oven !

Dice 5 – 9 cloves of garlic, heat it over hot non-stick pan. Add in the beef. Stir a bit. Throw in diced carrots ( 2 pieces ). Add a cup of water.

Simmer it for 20 minutes. Or until the meat tender.

Finally add in diced onions. Sprinkle some frozen corn and green peas for garnish. Heat for a while and its done !

Serve with a nice hot rice !

Tuesday, October 6, 2009

Capsicum ( chili )

Chili ( also known as pepper, although peppers are more appropriately refer to Piper nigrum, a spice from the family Piperaceae ), or sometime spelled chilli, chile, is fruit of the Capsicum genus of nightshade family, Solanaceae.

Botanically speaking, fruits of chilis are berries. They are used widely in cooking, rather than consumed as a fruit. It is eaten raw or cooked, dried or powdered, as garnish or main ingredient, pickled or marinated, as a spice and at times as a medicine.

Chili originated from Central and South America. Archaeological evidence suggested it was domesticated some 6000 years ago. It was Christopher Columbus, the first European to encounter them in Caribbean, who called them ‘peppers’ because of their similarity in taste with the Old World black peppers. From South America, the Spaniard brought back the ‘peppers’ back to Europe, and subsequently find its way to Asia.

There are some 20 – 27 species of Capsicums. 5 of which are domesticated : Capsicum annum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsidum pubescens.

The burning sensation of chilies caused by capsaicin ( methyl vanillyl noenamide). Capsaicin is especially present in large quantities in the placental tissue ( seeds ), although substantial amount also present at the fleshy part of the fruit, depending on the species and variety of the fruit.

The Scoville scale measures the hotness of a chili pepper, as defined by the amount of capsaicin it contains. However Scoville Organoleptic Test is less precise compared to method used by ASTA's ( American Spice Trade Association ) High Performance Liquid Chromatography ( HPLC ).

Scoville Rating of Peppers

Scoville rating
Type of pepper
Pure capsaicin
Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
Law Enforcement Grade pepper spray, FN 303 irritant ammunition
Naga Jolokia (a.k.a. Ghost pepper )
Red Savina Habanero
Habanero chili , Scotch Bonnet Peppe , Datil pepper , Rocoto, African Birdseye/Peri-peri, Madame Jeanette, Jamaican Hot Pepper
Thai Pepper Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
Cayenne Pepper, Ají pepper ,Tabasco pepper, some Chipotle peppers ( smoked Jalapeño ), Cumari pepper
Serrano Pepper, some Chipotle peppers
Jalapeño Pepper , Guajillo , New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
Anaheim pepper, Poblano, Rocotillo Pepper
Pimento , Peperoncini