Try these links for Malaysian restaurants in Sydney
http://www.eatability.com.au/au/sydney/cuisines/malaysian
www.yourrestaurants.com.au/cuisines/sydney/malaysian/
they are not especially recommended or anything like that just simply a list of what is out there.
Do your own research and try at your own risk
Wednesday, November 28, 2007
Tuesday, November 27, 2007
Chilis (Part 1)
Chili pepper is the fruit of plants from the genus Capsicum, which are members of the nightshade family, Solanaceae.The name chili comes from Nahuatl via the Spanish word chile 
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were already well domesticated more than 6000 years ago, and were one of the first cultivated crops in the Americas.
The chili has a long association with Mexican cuisine as later adapted into Tex-Mex cuisine. Although unknown in Asia until Europeans introduced it there, chili has also become a part of the Korean, Indian, Indonesian, Szechuan, Thai and other cooking traditions. Its popularity has seen it adopted into many cuisines of the World.
The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. The white pith, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
Chili is often sold worldwide as a spice in dried and powdered form. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.
Indian cooking has multiple uses for chilis, from snacks like bajji where the chilis are dipped in batter and fried to the infamously hot vindaloo. Chilis are also dried and roasted and salted for later use as a side dish for rice varieties like vadam (a kind of pappad). In Turkish or Ottoman cuisine, chilis are widely used where it is known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper). Sambal is dipping sauce made from chili peppers with many other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is very popular in Indonesia, Malaysia and Singapore. Chili powder is an important spice in Persian cuisine and is used moderately in a variety of dishes.
Chili peppers originated in the Americas; but are now grown around the world as spices or vegetables in cuisine, and occasionally as a medicine.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were already well domesticated more than 6000 years ago, and were one of the first cultivated crops in the Americas.
The most common species of chili peppers are : 
Capsicum annuum, which includes many common varieties such as bell peppers, paprika, cayenne, jalapeños, and the chiltepin
Capsicum frutescens, which includes the tabasco peppers
Capsicum chinense, which includes the hottest peppers such as the naga, habanero and Scotch bonnet
Capsicum pubescens, which includes the South American rocoto peppers
Capsicum baccatum, which includes the South American aji peppers
The chili has a long association with Mexican cuisine as later adapted into Tex-Mex cuisine. Although unknown in Asia until Europeans introduced it there, chili has also become a part of the Korean, Indian, Indonesian, Szechuan, Thai and other cooking traditions. Its popularity has seen it adopted into many cuisines of the World.
The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. The white pith, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
Fresh Indian Green Chilis
Chili is often sold worldwide as a spice in dried and powdered form. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.
Indian cooking has multiple uses for chilis, from snacks like bajji where the chilis are dipped in batter and fried to the infamously hot vindaloo. Chilis are also dried and roasted and salted for later use as a side dish for rice varieties like vadam (a kind of pappad). In Turkish or Ottoman cuisine, chilis are widely used where it is known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper). Sambal is dipping sauce made from chili peppers with many other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is very popular in Indonesia, Malaysia and Singapore. Chili powder is an important spice in Persian cuisine and is used moderately in a variety of dishes.
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