Category Archives: 101

Pantry 101: The Spice of Life (The Foodie Magazine, Feb 2014)

To spice up the love month, we have decided to feature the spice of life and Indonesia’s most favorite vegetable, the chili. Red and green chilies or peppers have long been considered to give an extra kick to boost both the flavor and the eater’s mood for centuries. Here we feature some of the famous chilies along with their Scoville scale ratings that determine their heat level.

bellpepper

Bell pepper
Scofield Scale: 0 (none)

Who doesn’t love these wonderful fruits available in so many colors? The bell peppers are not only rich with nutrients but also possess that crunchy texture and sweetness that we all love to have in our dishes. The red bell pepper is simply the best you can get and is the most mature yet more nutritious among its yellow or green counterparts. Recent studies show that it has over than 30 different members of carotenoid nutrients and vitamins.

Peperoncini

Peperoncini
Scofield Scale: 0 – 500 (mild)

Considered as one of the wonders brought to Europe during early colonization era in South America, peperoncini has since become popularly used in rustic Italian dishes or for instance the famous spaghetti aglio olio e peperoncino. Its mild heat level and sweet note are often used to lend more flavors in antipasti, pizza, or salad and sandwich.

Jalapeno

Jalapeño
Scofield Scale: 2,500 – 10,000 (medium)

Easily the famous pepper found in American and Mexican cuisines. Referred to as huachinango in Mexico, the pepper naturally develops scars in form of small brown lines and the more scars the more heat level for you to expect. Aside from famously made into chipotle (smoked jalapeño), it is often made into juice – believed to be a remedy for allergies and cardiovascular problems.

Serrano

Serrano
Scofield Scale: 10,000 – 25,000 (hot)

Native to mountainous regions of Mexico, these small peppers transform to red color as they mature. Serrano is often used in sauces, marinades, or salsas, and considered as the hotter substitute for jalapeño. A rule of thumb, the smaller the size then the hotter it gets. Just sharing a personal experience here – the dried version is also viciously spicy.

Bird's eye chili

Bird’s eye chili
Scofield Scale: 50,000 – 100,000 (very hot)

Undisputedly, it is the pride of Southeast Asians and especially here in Indonesia where it is named as cabe rawit. While it may appear small and harmless but make no mistake, it packs a knockout punch for those who are not used to it. Cabe rawit is applied in many recipes here from simple fritters (or gorengan) to even more sophisticated dishes.

Habanero

Habanero
Scofield Scale: 100,000 – 350,000 (exceptionally hot)

Undisputedly one of the hottest chili among the naturally bred for commercial use, habanero is a native Mexican and commonly used as an accompaniment in salsa as it possessed also the fruity and floral aromas, making it less notorious somehow. Aside from the heat, it boasts also nutritional values. Even so, you might want to think again before bracing yourself with its KO punch.

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Featured in THE FOODIE MAGAZINE February 2014 edition

Download it for free here via SCOOP!

 

Pantry 101: Grains of Wisdom (The Foodie Magazine, Jan 2014)

Nutritionists encourage us to start our day with grains to provide us with high energy and nutrients. For some of us, we get curious about these magic grains, but we don’t really know what to choose. This month, we present you with a selection of grains which you can easily find in the supermarket to supplement your diet.

The Foodie Magazine - Quinoa

Quinoa
Resembles couscous and used mainly in baked goods, soups, and salads. Quinoa came in many colors such as red, black, and white, and it is also packed with nutritious elements like fiber, manganese, magnesium, iron, and essential amino acids that our bodies need.

The Foodie Magazine - Millet

Millet
Originated from India and several African countries, millet is known for its versatility and a good alternative to rice. It is often used in pilafs, salads, soups, multigrain bread, and even pasta. Millet also helps to control glucose levels and packed in proteins.

The Foodie Magazine - Flaxseed

Flaxseed
Although not exactly categorized as grains, flaxseed’s rich nutrients make it one of the most sought after healthy food nowadays. Loaded with Omega-3, fibers, and lignans – a powerful antioxidant component found 75 to 800 times more in flaxseed than other plant foods!

The Foodie Magazine - Barley

Barley
Known popularly for its unique nutty flavor and chewy texture, barley is a grain that is versatile and can be applied in many food and beverages. Barley’s soluble fiber can lower cholesterol and reduces risk of coronary heart disease. While its insoluble fiber reduces the risk of colon cancer and diabetes!

The Foodie Magazine - Buckwheat

Buckwheat
Used extensively in cooking and often made into gnocchi in Italy, soba in Japan, and as blinis to complement the caviar. So, not only it is delicious but also good for your cardiovascular system, lowers the diabetes risk, prevents gallstones, and many other benefits!

The Foodie Magazine - Oats

Oats
Probably the famous grains in the whole world, oats is the source of energy for millions as they start their day. Rich in manganese, selenium, phosphorus, fiber, magnesium, and zinc; clearly many don’t have to seek for other grains because of its popularity, unless you’re in for the unique kinds.

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Featured in THE FOODIE MAGAZINE January 2014 edition

Download it for free here via SCOOP!