Sunday, March 30, 2008

No.24: Chilli Padi

Chilli padi, as it is fondly known in Malaysia, is one heck of a firestarter!

1. Watch out for these, preferably wear gloves whilst cutting them up! They really burn! However, if you do handle them by mistake, try rubbing the afflicted area with salt to reduce the burning sensation!

2. These tiny little fiery chillies point downward from the plant and their colors change directly from green to red.

3. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale.

4. The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

5. As a rule red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods!

Reference: BUUUUURRRRNING Hot!, Wikipedia, TheTipsBank

Sunday, March 23, 2008

No.23: Leeks

Leeks are technically a bundle of leaf sheaths which look like a pretty fan!

1. Leeks are an essential ingredient of cock-a-leekie and vichyssoise, both,
yummy soups!

2. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Each of these layers has an amazing amount of sandy grit between them. Leeks have to get washed really well to get rid of
all that grit.

3. The leek is one of the national emblems of Wales, whose citizens wear it on St. David's Day.

4. Leeks are sometimes called "the gourmet's onion" or the 'poor man’s asparagus'!

5. A favourite food of the Romans, leeks are lauded in the Bible (Book of Numbers),
have been eaten by saints (St. David), worn by the Welsh into battle and are said to possess mystical qualities.

Reference: Wikipedia, Kathy Maister's, British Leeks,, Fruits and Vegetables

Sunday, March 16, 2008

No.22: Lotus Root

Did you know that lotus roots hide a lovely pattern inside themselves? Great for stamping patterns with paint!

1. With swellings along its length, it resembles links of sweet potatoes, growing in strings up to a metre long.

2. Besides the subtle flavour and crunchy texture, in cross-section the root reveals a beautiful, lacy pattern.

3. The rhizome-root can also all be eaten raw, but there is a risk of parasite transmission, is therefore recommended that they are cooked before eating!

4. On the inside, several large air pockets
run the length of the tuber for buoyancy
in the water.

5. The starchy yet crisp flesh is slightly sweet; it may be sliced or grated to use in salads, stir-fried, or cooked in soups or stews.

Reference: Wikipedia, Asia Food Glossary Page, Special Foods, Asian Research

Sunday, March 9, 2008

No.21: Turnip

Amazingly the turnip is used as a symbol in the shield of arms of the town of Keutschach am See, Austria!

1. The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen.

2. Turnip leaves are sometimes eaten & resemble mustard greens.

3. You can eat the turnip raw if it is young, large ones have a strong flavor. To reduce this flavor, boil them for 5 minutes.

4. In Turkey, particularly near Adana, turnips are used to flavor 'salgam', a juice made from purple carrots and spices served ice cold.

5. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip before pumpkins came along!

Reference: Wikipedia, Turnip

Thursday, March 6, 2008

Hi folks!
Due to the time constraints & my expanding workload,
I've decided to post a
NEW veggie every Sunday! (instead of Wed & Sun)
Apart from the daily dosage of veges, I need my precious sleep too!
So stay tuned for the latest veggie this coming Sunday :)

Much Love,