Khuri Penang - Malayan death from within?

Rusty

Rusty

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Just teasing Mohd and Yvsa about the curry.
Uncle Bill sent me down to an Asian market that had a one pound can of "International Trading Company" of Penang, Malaysia "Hot Curry Powder". The catch was that the hot kind was all they had. I like to start mild, and add heat to taste, not try to find a way to stop the burning in my mouth and stomach.
 
Rusty, that sounds like some of our Louisiana hot sauces that are made from particularly lethal red peppers! One thing about it, I doubt that the folks who eat that stuff ever have to worry about tape worms.

[This message has been edited by Steven F (edited 04 November 1999).]

[This message has been edited by Steven F (edited 04 November 1999).]
 
Fortunately I also brought home an assortment of four other kinds of curry adding up to 2 lbs. 1 oz. and all of it is mild. Also 3/4 lb. of Noble Rose paprika.
 
You know how you can tell it's REALLY hot?

When it burns "the other end" on the way OUT.

biggrin.gif


Jim
 
I once had Panang/Panaeng curry once at a Thai noodle house. Deemed basically a fast food mildly hot, I ate it quick. It's like an Indian curry in that it's a slow burn that comes later. And yet...I want to try it again.
 
I like a strength where you can eat the whole bowl without taking anything to wash it down, and then when you're finished, you notice that you are incredibly thirsty and have beads of sweat on your forehead for some reason.

PS: took a taste on the end of a fingertip, and then waited 30-40 seconds. Tried little larger taste. The heat buids slowly. For the first minute you can taste the other spices. Their flavor was kind of weak to my taste. Then comes the pepper burn taking over and overriding all the other flavors. Should have known from the orange/brown color.

I guess it depends on what you are used to. I like it light on the heat and strong on all the other flavors. Sun brand Madras Curry is an example. The more yellow the color the milder seems to be a rule of thumb.

[This message has been edited by Rusty (edited 05 November 1999).]
 
That little market Rusty visited is run by an Indian pal of ours named Mohan. It is a small place but sort of like the old curiosity shop Mohan has an amazing variety of stuff mainly from India but also Pakistan, Bangladesh, Thailand, and other eastern spots. Very interesting place to visit and shop.

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Uncle Bill
Himalayan Imports Website
http://members.aol.com/himimp/index.html
 
One of my wife's friends is Pakistani. She would bring dishes to potlucks that she had tamed way down mild and bland ( by her standards ) for consumption by americans. Then while all the adults were turning purple and running for water, she'd put a little HOT chutney on the stuff to spice it up and pop it into her baby's mouth. And the baby just kept chewing and gulping it down. Embarassing, huh?
 
Kaka, Rusty,

For a long time I had the same problem even when living in India because of my being brought up more westernized before I left the United States. However since my marriage, I've been able to handle hot food with no problems. My wife's definition of spicey is quite a bit different than mine though. What she loves to eat would force me to drink 4 or 5 glasses of water just to handle.
 
I'm in the process of translating a recipe called as "Meehoon Curry"! It is only found in Malaysia - really! it's not a surprise!

"Meehoon" is a rice noodle originated from the mainland of China - while "curry" as you know is originated from India - it is prepared in Malaysia. You will not get "Meehoon Curry" in Hongkong or in Madras ... but ... in Malaysia!
 
From my food scientist background, the heat in peppers is more concentrated in the small membrane that houses the seeds. There is heat in the seeds and flesh as well, but proximity to that membrane is why everyone blames the seeds for the heat. Heat in peppers is based on "Scoville" units. This unit of measurement was developed using sensory techniques--in other words, by using taste panels to gage the relative heat, and trying to standardize that measurement. The technique to determine "heat" using liquid chromatography is being developed for a more objective measurement, but this is still immature technology. A jalapeno pepper may have 5-10,000 scoville units of heat (one scoville unit must be like one Italian Lira--small) while a Scotch Bonnet may have 50,000 units. You won't find these units listed on an ingredient declaration on a bottle in the grocery store, but the hot sauce you eat is probably made from peppers where the manufacturer has specified the heat required. Now I'll go back to sleep.

Bruce Woodbury
 
Has anyone tried eating pepper spray. This stuff is refined and has 1 000 000 SHU. It should spice up life.

Will
 
will - you can use it like cooking spray - it's intense and not very good tasting, but it is definately hot.

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Namaste,
Jeff Paulsen

"Oh, a magic khukuri. Why didn't you say so?"
 
Somewhere else I noted that the Hungarians tamed paprika by broiling or boiling the whole pepper til the outer skin slipped and could be peeled off, then cored and deveined and deseeded the rest of it leaving only the meat of the pepper, to be dried and ground later.
 
Beer works well.Water makes it worse.Bread will stop the heat,if you can no longer see.
 
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