A discourse on cocaine on someone else's blog reminded me of pepper leaves.
Of which there are three.
DAON SIRI (Piper Betel; standard Indonesian: daun sirih; Tagolog: buyo, ikmo) is a beautiful heart-shaped leaf in which you wrap your sliced betelnut (Areca catechu; Indonesian: pinang; Tagalog: bunga, bu'ga), catechu (Acacia catechu extractum; katta, gambir), tobacco, sweet shredded coconut and dried plums, along with a small smear of slaked lime (calcium hydroxide; kakura - burnt snail shells; kapog - commercial lime paste; both are called ginapog in the western part of Mindanao, 'apog in Luzon). You then pop it into your mouth and chew. It will cheer you up, then keep you on a slightly zotsed plateau for a few hours, before slowly releasing you into torpor. It is refreshing, mildly narcotic, and counters fatigue.
In South-East Asia it was for centuries the social drug of choice, before being replaced by coffee, tea, cigarettes, and bad beer. Visitors would be welcomed with a chew before the reason for their visit was discussed, and important agreements would be sealed by a chew. Marriage proposals were made with a present of a stuffed leaf for chewing, and desperate women would compound love potions in the quid they offered their paramours. Kings were assassinated with poisoned chews, and daemons were expelled by spraying the possessed victim with chaw.
It should be noted that the leaf causes one's spit to become bright red and copious. Do not be alarmed at the crimson spatters on the pavement, that's just someone having a good time.
In the past, beautiful sets of jars and leaf-holders on a tray for betel chewing were prized heirlooms, often made of gold or silver clobbered ceramic.
Wiki article in English: http://en.wikipedia.org/wiki/Betel
Wiki article in Indonesian: http://id.wikipedia.org/wiki/Sirih
DAON KADOK (Piper sarmentosum; standard Indonesian: daun kaduk) is a close relative of siri, with which it is often confused. It is used both as a minor medicine for colds, aches, joint pains, and minor stomach ailments during the rainy season, but also in its own right as a food. A very nice soup can be made by first gilding some of the usual ngeprik ingredients (garlic, ginger, chilies, etc.), adding water or stock plus plenty of kadok leaves, and then finishing the soup with a squeeze of lime juice and some broken-up egg and tofu scramble. If you add a little finely chopped daon djarok (standard Indonesian: daun jeruk - kaffir lime leaf) it is especially nice.
The leaf can also be eaten raw, coloured with a touch of hot sauce, or shredded into emerald rice with some toasted dried fish. Very good. It also goes well with beef.
DAON TJABE (standard Indonesian: daun cabai) are chili (Capsicum) leaves, which are used as vegetable in Indonesia, the Philippines, and Suriname. They are very good with chicken that has been braised with a little ginger, garlic, and shallot, rice-washing water added to cover, as well as a squeeze of lime or a bit of tamarind for sourness. Simmer till nearly tender, then add the ripped chili leaves to the dish in a quantity sufficient to give it a mixed meat and vegetable character. Serve when the leaves have wilted. Put a bottle of fish sauce on the table for diners to add as suits them.
Of which there are three.
DAON SIRI (Piper Betel; standard Indonesian: daun sirih; Tagolog: buyo, ikmo) is a beautiful heart-shaped leaf in which you wrap your sliced betelnut (Areca catechu; Indonesian: pinang; Tagalog: bunga, bu'ga), catechu (Acacia catechu extractum; katta, gambir), tobacco, sweet shredded coconut and dried plums, along with a small smear of slaked lime (calcium hydroxide; kakura - burnt snail shells; kapog - commercial lime paste; both are called ginapog in the western part of Mindanao, 'apog in Luzon). You then pop it into your mouth and chew. It will cheer you up, then keep you on a slightly zotsed plateau for a few hours, before slowly releasing you into torpor. It is refreshing, mildly narcotic, and counters fatigue.
In South-East Asia it was for centuries the social drug of choice, before being replaced by coffee, tea, cigarettes, and bad beer. Visitors would be welcomed with a chew before the reason for their visit was discussed, and important agreements would be sealed by a chew. Marriage proposals were made with a present of a stuffed leaf for chewing, and desperate women would compound love potions in the quid they offered their paramours. Kings were assassinated with poisoned chews, and daemons were expelled by spraying the possessed victim with chaw.
It should be noted that the leaf causes one's spit to become bright red and copious. Do not be alarmed at the crimson spatters on the pavement, that's just someone having a good time.
In the past, beautiful sets of jars and leaf-holders on a tray for betel chewing were prized heirlooms, often made of gold or silver clobbered ceramic.
Wiki article in English: http://en.wikipedia.org/wiki/Betel
Wiki article in Indonesian: http://id.wikipedia.org/wiki/Sirih
DAON KADOK (Piper sarmentosum; standard Indonesian: daun kaduk) is a close relative of siri, with which it is often confused. It is used both as a minor medicine for colds, aches, joint pains, and minor stomach ailments during the rainy season, but also in its own right as a food. A very nice soup can be made by first gilding some of the usual ngeprik ingredients (garlic, ginger, chilies, etc.), adding water or stock plus plenty of kadok leaves, and then finishing the soup with a squeeze of lime juice and some broken-up egg and tofu scramble. If you add a little finely chopped daon djarok (standard Indonesian: daun jeruk - kaffir lime leaf) it is especially nice.
The leaf can also be eaten raw, coloured with a touch of hot sauce, or shredded into emerald rice with some toasted dried fish. Very good. It also goes well with beef.
DAON TJABE (standard Indonesian: daun cabai) are chili (Capsicum) leaves, which are used as vegetable in Indonesia, the Philippines, and Suriname. They are very good with chicken that has been braised with a little ginger, garlic, and shallot, rice-washing water added to cover, as well as a squeeze of lime or a bit of tamarind for sourness. Simmer till nearly tender, then add the ripped chili leaves to the dish in a quantity sufficient to give it a mixed meat and vegetable character. Serve when the leaves have wilted. Put a bottle of fish sauce on the table for diners to add as suits them.
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Notes:
Lime juice is as good a substitute as any for kalamunting (Indonesian: jeruk sambal; Tagalog: calamansi), which is a dwarf lime about the size of a cherry tomato, used all over South-East Asia for squeezing over food. It is not as fragrant as kalamunting, but it is widely available, which is a great virtue.
Grated lime zest can also be added to food instead of daon djarok (kaffir lime leaf). It does not affect the mouth-feel as daon djarok does, which is a pity, but it does add a necessary perfumed dimension.
Fish sauce, known as petis or patis, and also widely available in Thai and Vietnamese stores by different names (and usually clearly labeled, so you will not be confused), is used as both a table condiment and as an ingredient. The best types are not strongly fishy, and have a golden-amber hue. But if you keep kosher, substitute soy sauce.
Chili peppers (Capsicum spp.; tjabe, tjawe) come in many shapes and heat-levels.
I am particularly fond of capsicum pubescens, which is remarkable for its short capsaicin molecules. Because of this peculiarity, some people barely taste its heat, others take one nibble from a lovely chile manzana which an aficionado in the accounting department may have offered them, and run screaming for the bathroom at the far end of the building, lips purple and face a brilliant red, for instance.
But there are others which are also delightful - Jalapeños are peppy, piquines (chiltepin) are spicy-hot with a metallic taste, serranos have a resinous quality, de arbols are fiery, Thai peppers are blistering but seedy, Scotch Bonnet has an affinity for cinnamon and black pepper and with its cousin the Habanero (fruity and fragrant) presents the highest heat level.
Mulatto Isleño and other types of poblanos are not hot, and marvelous roasted or stuffed with cheese, Anaheims are particularly good stuffed or rendered into a green sauce, and the chiles from New Mexico present everything from juicy fleshed mildness to blister-blaster heat.
One can make a beautiful chile verde by stewing goat in a generous mixture of chopped cooking chilies with a little onion and some stock (plus some garlic and a pinch of ground cumin) for an hour or two - the chilies will make a nice verdant and very flavourful sauce, the onion will have helped tenderize the meat as well as contributed its own flavour. It can be served over rice, but it is best savoured in a bowl by itself.
For chile verde I like to use Anaheims, Mulatto Isleños and Poblanos, plus a few bells for bulk, and several Jalapeños and serranos, all blistered over a flame, skinned (leave some of the black on for a nice smokiness), seeded, and chopped fine. More chiles than meat (big chunks of meat), of course, and absolutely no tomatillos or tomatoes. Stock and a jigger of sherry. Two hours plus. When it is done it looks like a jade sea. Sheer heaven.
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1 comment:
When I was about 13 years old all the children in the neighbourhood gathered to act like adults did. (of course sex was out of the question) At least, that's what we thought then. (being an adult now I see adults behaving like children, but that's something else)We also decided to cook. Some gathered rice, I had eggs from my chickens. We had no greens.
I also had some pepper plants. I suggested to take all the leaves and use it as green. We had never seen our parents use it, but it tasted good. I don't know if it was one of the plants you mention. The peppers were green and later became yellow.
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