OT Kinda China

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OT Kinda China - 11/3/2012 10:09:43 PM

Natali

Posts: 103
Joined: 9/18/2012
From: Ocatillo Land
Status: offline

South China food has peppers in it and is kinda hot. But the peppers from China are different from the US peppers. Western chiles sometimes close your throat. Never known that to happen with Hungarian sweet paprika and some of the Vietnamese or Thai sweet peppers I have used.

There are Yunnan, Guangxi and Guangzhou recipes that call for chiles but it makes them too hot to trot.

I think there is a pepper, maybe, that�s like, bold, but really tasty from the Hunan region.

Can any of our Chinese friends help out with this? I�m looking for a rub for a duck. And I will separate the skin with sticks and prepare it separate with shaved green onions and fermented soy bean sauces like Japanese Anmitsu or Anko.

I would like so much to hear from you please.

Post #: 1

RE: OT Kinda China - 11/4/2012 6:33:53 PM

fcharton

Posts: 1112
Joined: 10/4/2010
From: France
Status: offline

Hi,

You might want to look at the spice called "Szechuan (or Sichuan or Szechwan, or any combination of similar letters) pepper". It is more tasty than typical chilies. In small quantity, it tastes a bit like lemon, in large quantities, it can be very strong and slightly numbing (the chinese call this "mala"). In Sichuan, they mix it with salt, to cook chicken or duck.

Further to the north, they often use mashed garlic for chili. Basically, you mash fresh garlic until it becomes a yellow jam that looks a bit like mayonnaise. It tastes more like chili than like garlic, but goes pretty well with onions, and chicken, so I suppose it should be fine with duck.

Francois

(in reply to Natali)

Post #: 2

RE: OT Kinda China - 11/4/2012 7:15:16 PM

Natali

Posts: 103
Joined: 9/18/2012
From: Ocatillo Land
Status: offline

Francois,

I see that you too read Simone Beck. Thank you. The salt is very important because it breaks down the fat in the skin and lets it get crispy. But salt with mexican peppers makes them more deadly so I was looking for a chinese pepper I could order. Can't find much of anything in Cali-Vada border stores so that is why I ask.

I like your roast garlic thing and maybe I can roast a red or yellow pepper and grind it up with garlic. Unless one of the Chinese people chime in with a recommendation, I might just do that. Thank you.

Regards, Sam

(in reply to fcharton)

Post #: 3