Asian cuisine

Asian food with Chillies

Background

This category includes a series of posts discussing how Chillies are used in cooking in  Asian cuisine in various countries, including India, Thailand, Korea, and China. It also gives the history of how Chillies were introduced to these countries, the types of Chillies grown and other information.

More Chillies are grown and consumed in Asia than anywhere else in the world. Asian countries like India, China, Pakistan, Bangladesh, Myanmar, Thailand, and Vietnam produce a major portion of the world’s Chilli crop. China individually produces more than forty percent of this but only exports about eighteen percent of what it grows. The rest is consumed domestically

The style and flavour of the cuisine from these different parts of Asia is quite different. There are also regional differences in each country.

South East Asia

Cuisine in South East Asian countries like Thailand, Vietnam, Malaysia and Indonesia make extensive use of ingredients like Lemongrass, Galangal, fish sauce and Chillies.  The aim of cooking in this part of the world is to achieve a balance between sweet, sour , salty and pungent. It differs distinctly in taste from the  cuisine in China and India.

The cuisine of these countries , while tasting different, has been influenced by Chinese and Indian cooking. This is illustrated in the stir fries curries that are found in the see countries.  Massaman curry from Indonesia,  Stir fried noodles from Thailand and Pho soup are examples of these dishes with Indian and Chinese influences respectively.

Countries in this part of the world are also large producers of Chillies. Indonesia, for example, produced 2588633 tonnes of  dried Chillies in 2019. Vietnam and Thailand produced 101766 tonnes and 348102 tonnes respectively  [Source: FOASTAT]

Other recipes from Thailand include Tom Yum  Goong (a seafood soup) and Pad Thai (stir-fried chicken and prawns).  Some more recipes from Indonesia are  Nasi Goreng, Chicken Satay and Nasi Lemak.

China

Chillies are big business in China. They grow massive amounts of  them. According to the Food and Agricultural Organisation of the United Nations, China produced 326040 tonnes of dried Chillies and 19007248 tonnes of green Chillies in 2019.  India produced 1743000 tonnes of dry Chillies in the same year.  However, they only produced 81837  tonnes of green Chillies. The country that came closest to China in 2019 was Mexico at 3238245 tonnes [Source: FOASTAT]

These statistics show just how much China is ahead of the game in production, but what is even more impressive is when it comes to green Chillies, they are only responsible for three percent of the world’s supply. They eat the rest.

Chinese cuisine, particularly in the Hunan and Sichuan provinces, uses chillies to make particularly pungent food. These dishes will include ingredients associated with Chinese cooking like bean sprouts, rice and noodles (among many others).

Recipes from China include  Chinese Chilli chicken (battered chicken that is fried and served with a sweet Chilli sauce), Chinese spicy fried rice ( fried rice with bell peppers, ginger, Chill flakes and other ingredients) and spicy chicken feet (fried honey, garlic, ginger, spring onion, Chilli flakes and other ingredients).

India

India is known as a country where eating spicy food is the norm. This has been so for thousands of years.  Proir to be being introduced to Chillies by the Portuguese, India used other spices for pungency . Today Chillies are by far the most popular spice . The country is now the world’s largest producer of dried Chillies.link to Indian recipes page

India uses a combination of other spices (including coriander, pepper, cardamom, cinnamon and cloves) with garlic and ginger to make mainly vegetarian dishes, chutneys, relishes and pickles.

Indian recipes (among others) are for meat and vegetarian curries like Lamb Vepadu (a stir-fried lamb curry from Andhra Pradesh), Egg curry, Aloo (potato curry) and Kadai Paneer (made with cheese). Vegetarian options include Chana Masala ( Chickpea curry ) and Soya chunk curry.

The category also features a section of Indian baking recipes  to make dishes like  samosas (spicy fried pastries) and Pudlas ( spicy crepes made with chickpea flour) ,

Other  recipes  featured in this category on Asian cuisine  include Kimchi ( spicy fermented cabbage from Korea) , Bulgogi (Korean grilled meat)  and Prawn and Chicken Laksa from Malaysia.

Categories of cuisine in these posts include making curries, soups, salads, relishes, chutneys, hot sauces, bread, pickles and pastes.

Lamb Handi

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Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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Tofu curry

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Creamy and rich

Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.

In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.

From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.

Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.

So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry

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The use of Chillies in China

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Chillies in China

When Sichuan pepper was king

Chillies form an essential part of Chinese cooking, but this has not always been the case. There was a time when Chillies were not known in China at all. Prior to the sixteenth century, the most noteworthy spice for adding pungency to food was Sichuan pepper.   To achieve spiciness, Sichuan peppers were combined (among other ingredients) with black pepper, ginger, garlic, and mustard.  This was the way spicy food was made for thousands of years. However, once Chillies were introduced to the country, they slowly but surely became China’s favourite spice. While still used as an ingredient, Sichuan pepper became far less important.

Today, Chillies are found all over  China. It’s difficult to imagine Chinese cuisine without them.  This is particularly true of regions in the country, like the Szechuan province, where Chillies and Sichuan peppers are combined to make cuisine that is world renowned.

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The use of Chillies in Thai cooking

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The History Of Chillies in Thailand

Whilst it is not entirely clear how the Chilli arrived in Thailand, it is speculated that it arrived there via the Portuguese.  Ceylon (modern-day Sri Lanka), which is relatively close to Thailand, was occupied by the Portuguese from 1505 to 1658.  When considering that wherever the Portuguese went, their Chillies went with them. As  Sri Lanka likes extremely pungent foods, it is not unlikely that the Chilli was introduced to the island during this time. In turn, they would have found their way via trade or the flight of birds (who absolutely love Chillies) carrying seed to Thailand.

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The use of Chillies in Indian cooking

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The History Of Chillies in India

Many people are surprised to learn that before the Chilli being introduced to India by the Portuguese, towards the end of the 15th century, Indian chefs used other spices to provide heat to their cuisine.

Pippali  (Piper longum) also known as Indian long pepper, was the main spice used to provide pungency to curries (and to a lesser extent black pepper).  Pippali is a flowering vine cultivated for its hot fruit, which, when dried, has a similar but more pungent taste than the ordinary black pepper we know (piper negrum).

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