Turn up the heat with chillies and get up to date with the newest food products and restaurant launches in the region.
Words: Chitra Santhinathan
Photo from 123RF
Love it or loathe it, the humble chilli is here to stay. Its reputation as the source of fiery heat often overshadows the benefits of this fruit. Yes, the chilli, chile or chili pepper is actually the fruit of plants in the genus Capsicum.
Wild varieties of chilli originate from South and Central America – we have Christopher Columbus to thank for introducing chillies to the rest of the world. He brought the seeds of the plant with him to Europe and soon, chillies were cultivated in Europe and across the Portuguese colonies in Africa and Asia. Domesticated varieties today include Capsicum annuum (bell peppers, cayenne, jalapeños), Capsicum frutescens (tabasco, piri piri) and Capsicum chinense (naga, habanero, Scotch bonnet).
Revered in cultures across the globe for their medicinal properties, chillies are a great source of vitamin C, and just one chilli reportedly contains up to seven times more vitamin C than an orange. Chillies may also aid in combating congested sinuses, help digestion, and relieve muscle and joint pains. Other beneficial nutrients include vitamins A and E, beta-carotene, folic acid and potassium. Recent studies also suggest that capsaicin, a compound found in the seeds and veins of chillies, may boost weight loss.
THE SCOVILLE TEST
Photo from thehotpepper.com
Developed by pharmacologist Wilbur Scoville in 1912, the Scoville Test is a laboratory approach that measures the heat or pungency of chillies. The pungency of the chilli is then rated using Scoville Heat Units (which is determined by the amount of sugar water required to neutralise the heat from a chilli sample). Currently, the chilli with the hottest rating is the Carolina Reaper, which registers a whopping 1,569,300 Scoville Heat Units, which is considered to be several hundred times more pungent than Tabasco sauce.
DID YOU KNOW?
Photo from 123RF
- After indulging in a meal spiked with chillis, the best way to cool off is to temper the heat by drinking milk or eating yoghurt or sour cream.
- The flavour profile and heat of chillies vary from one variety to the next. When cooking, experiment with diff erent varieties or combine varieties for depth of flavour and balance.
- When handling chillies, especially hotter varieties, be sure to wear gloves. The seeds and veins in chillies contain the most heat and can sting when touched with bare hands. Never touch your eyes and other parts of your body directly after handling chillies!
SOURCE: www.kew.org, www.thenibble.com
ZEST FOR LIFE
Whether you add it to a marinade, main dish or side, a dash or two of Cholula Hot Sauce will naturally enhance the flavour of your food. The base of the sauce is a paste made of spices, and arbol and piquin peppers. Seasonings such as salt and vinegar are then added to the peppery blend. This gluten-free hot sauce is big on taste and yet delicate on the palate, making it the ideal flavour enhancer and condiment for food. It is available Australia-wide in Coles, Woolworths and selected IGAs. www.cholula.com
CHURROS WITH CHILLI CHOCOLATE DIP
Makes about 16 churros, three to four inches in length
INGREDIENTS
FOR THE CHURROS:
- 250g plain flour
- Pinch of salt
- 50g unsalted butter
- 200ml water
FOR THE CHOCOLATE DIP:
- 150g dark chocolate (70% cocoa solids)
- plus extra for grating
- 300ml double cream
- 1 vanilla pod, split
- A 2-inch stick of cinnamon¼ red chili (un-chopped)
- Peel from an orange
- 300ml vegetable oil for deep frying
- Sturdy piping bag with a star nozzle
FOR DUSTING:
- 50g caster sugar
- 3tsp ground cinnamon
METHOD
- Place the flour and salt in a mixing bowl. Melt butter in a small saucepan, add water and bring to the boil. Pour the liquid into the flour and mix into a smooth paste using an electric whisk. The finished paste should drip slowly from the whisk; if the mixture is too dry, add up to three tablespoons of warm water to loosen the mixture slightly. Cover with cling film and place in the fridge to rest for 30 minutes.
- Put double cream in a saucepan with the vanilla pod, cinnamon stick, orange peel and chilli and bring to the boil. Strain the peel and spices from the cream. In a heatproof bowl, break the chocolate into small pieces and then add the strained cream mixture into it, stirring until the chocolate melts completely.
- Combine caster sugar and ground cinnamon on a plate to roll the churros in once cooked.
- Spoon the churros paste into a sturdy piping bag fitted with a star nozzle and chill until ready to use. Heat vegetable oil in a deep fryer or heavy bottomed pan to 180 degrees Celcius. Deep fry the churros a few pieces at a time; pipe three- to four-inch lengths directly into the hot oil and fry for approximately four minutes until golden brown and cooked through.
- Spoon the churros paste into a sturdy piping bag fitted with a star nozzle and chill until ready to use. Heat vegetable oil in a deep fryer or heavy bottomed pan to 180 degrees Celcius. Deep fry the churros a few pieces at a time; pipe three- to four-inch lengths directly into the hot oil and fry for approximately four minutes until golden brown and cooked through.
- Remove the crispy churros with a slotted spoon and drain any excess oil. Roll the drained churros directly in the sugar and cinnamon mixture while churros are still warm.
- Divide the spiced chocolate dip into four serving glasses, and place the sugar and cinnamon coated churros alongside. Garnish the finished dish with grated chocolate and serve.
RECIPE COURTESY OF FOUR POINTS BY SHERATON PENANG
BUILD YOUR OWN BURGER
Bringing its brand of premium burgers to Malaysia, California-based Counter® Custom Built Burgers offers diners the chance to customise their burgers with different flavour combinations and fillings that include fresh vegetables, hormone and antibiotic-free beef, and all-natural chicken and turkey. From horseradish cheddar to chipotle aioli, the variety of toppings and sauces available makes it possible to create a unique burger every time. Instead of the artisanal buns served here, diners can also opt to have a burger bowl, where their protein and fillings of choice are simply served over a bed of organic greens. Vegan and vegetarian options are available too. The outlet is located at the Dining Loft, Level 7, Pavilion Kuala Lumpur. www.thecounterburger.com
BE THE NEXT FOOD HERO
Food Hero, the Asia-wide talent search to find exceptional home cooks and aspiring TV presenters is back, with two spots up for grabs from now until June 28, 2015. The lucky winners will have the opportunity to star in a show on either the Asian Food Channel or Food Network. To sign up, simply download the new Food Hero app (available on Apple’s App Store and Google Play) and post a video of yourself preparing a dish or introducing it to an audience. Five promising entries will be shortlisted by the Asian Food Channel and Food Network teams based on the presenter’s personality, on-screen appeal and ability to create engaging and creative content. Finalists will be flown to Singapore where they will compete against each other in challenges that will showcase their hosting and cooking abilities. Winners will be announced in September 2015. In 2014, Sarah Benjamin from Singapore and Michele Lean from Malaysia triumphed over 270 applicants to win the inaugural Food Hero title. Benjamin starred in Must Try! Asia on the Asian Food Channel while Lean went on to host Food Wars Asia on the Food Network. www.asianfoodchannel.com, www.facebook.com/asianfoodchannel
QUEEN OF FRUITS
Malaysia-based Furley Bioextracts unveils Ostania® Mangosteen Amrita, a drink packed with the nutritional goodness of the whole mangosteen fruit, including its antioxidant-rich skin, which contains xanthones, anthocyanins and polyphenols. Other ingredients include apple, roselle, acai berry, grape and pomegranate extracts. The product has no added sugars. www.furleybio.com
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