Bird's Eye Chili Pepper refers to a tiny type/variety of peppers which is categorized as hot pepper with 50,000 to 100,000 Scovilles. Bird's Eye Chili Pepperoriginated in the countries in Asia, such as Cambodia, Vietnam, Thailand and the Philippines and are very ingredients of these countries Cuisine.
Presumably, they are called Bird's Eye pepper because they have been spread by the birds which are not affected by its heat. It has a similar heat as Habanero pepper. They come in yellow, green and red, but said to be in black and purple color
In the Philippines, Bird's Eye chili pepper is called Siling Labuyo and so far I have only seen them in green, yellow and red colors. They are used in making dips (Sawsawan) and in dishes, such as Dinuguan and is extensively used in the Bicol Region of the country. In the Philippines, moreover, only do not use the fruits of this plant, but also their leaves which we used for making delicious soupy dishes as Tinola , where the leaves (Dahon ng Sili) is one of the important ingredients.
In the rural and provincial areas of the Philippines, you will mostly see them growing in almost everyone's backyard and they are always available in the wet markets, we call Palengke.
Bird's Eye Chili Peppers in red and green color which is called Siling Labuyo in the Philippines below. Those green leaves are very useful for us, too in the Philippines
Bawang is the Filipino word for Garlic. Bawang is one composition of the Holy Trinity of Philippine cooking. We always use Bawang in all of the dishes we prepare or cook there is no doubt about it.
In the Philippines where I was born and grew up, the smell of lots of pounded and finely chopped Bawang is a joy. In Germany, the smell and taste of Bawang is not a welcome treat, but still even if i can not buy fresh Bawang, I buy finely ground Garlic available in the spice and herb section of the local supermarkets
There are so many kinds and types of Biryani in India, and it is also one of the national dishes of Pakistan.
There so many aspects about Biryani, but as of now, I just want not to elaborate on it, but to show you what Biryani looks like, so below are various pictures of Biryani which I gathered when I travelled to India.
Please see also other related articles about my short life in Allepey, Kerala, India and my encounter with Biryani. I am sure, after seeing so many pictures of Biryani, you wil either search in your area for Indian Restaurant serving Biryani or you will learn how to cook it.
Above are different kinds of Chicken Biryani all from one Allepey, Kerala, India. The last one is a Chicken Biryani served with Charlas/Saarlas and Thakkali Chutney bought from one of the Biryani Shops in Allepey, Kerala, India
Below is a Chicken Biryani which is a mainstay in Kerala, India as food for Wedding Parties
A simple Firsh Biryani below
This is a Biryani in one of the Restaurants in Dubai served with plain curd.
Below is a Mutton Biryani.
Börek is a thin, flaky and filled pastries which is available in different varieties based on shapes, filling and cooking method.
Moreover, Börek is the common and general name for all filled or stuffed baked or fried pastries, made from a thin flaky dough called Yufka (filo/phyllo sheets) and filled with various ingredients. (Please see related article and pictures of Yukfa)
There are many kinds and varieties of Börek based on fillings and place of origin, among them are the following:
(2) Peynirli Börek - layered pastry with Cheese filling
(3) Patatesli Börek - Borek with potato filling
(4) Ispanakli Börek - Borek with spinach filling
(5) Kiymali Börek - Borek filled with minced or ground meat. Kiyma means ground meat in Turkish
(6) Cig Börek - a deep-fried thin dough filled with raw minced meat
(7) Ay Böreki - crescent-shaped Börek
(8) Talas Böreki - is a puff pastry with meat kebap filling
Nowadays there is plenty Yufka sold in plastic packs available in the supermarkets. Some are of course not the best Yufka like that which are made in Turkey. Phyllo/Filo pastries can also used if no good Yufka is available nearby
Kiyma is Minced/Ground Meat and Ispanak is Spinach in Turkish.
Börek is also spelled as Boerek, and Burek
Depending on the filling, the shape and sometimes the region the term Börek is preceded by a descriptive noun: Kabak böre?i (Zucchini börek), Ispanak Böre?i (spinach Börek), Kiymali Börek (Börek with ground meat) or Su Böre?i (water/boiled Börek), Tepsi böre?i (layered börek) etc.
Ispanakli Börek or Spinach Börek is the favorite among the Turkish. It is generally made for and served at afternoon tea when friends and family gathered together, sold by street vendors as street food or Bakeshops early in the morning for breakfast. It can also be served as a complete meal for lunch or dinner served with Ayran, Soda and of course Turkish Hot Tea.
Ispanakli Börek can be prepared in different styles, in bundled, rolled, or in spiral, but the most common style is called Tepsi, a Turkish word which means "Tray", a layered Ispanakli Börek.
Below are pictures of Börek from Turkish Restaurant in Bremen, Germany. Turkish Food is one of the Foods closest to my heart. Turkish are the foreign people who can easily be friends in Germany. As a foreigner in Germany, it is nice to have new friends and the Turkish are the friendliest. I love to visit Turkish Restaurants and Coffee shops here just to sit down and enjoy the ambiance plus the food is always delicious, especially the Baklava and Kadayif with hot Turkish Tea.
Above is the first ever Börek I have eaten in Bremen, Germany, since our house is nearby a Turkish Eatery. It is a Börek filled with Cheese (Peynilri Börek)
Below is a picture of 3 different kinds of Börek in one of my favorite Turkish Coffee shops nearby my home in Huchting, Bremen. Filled with Ground meat (Kiyma); Spinach (Ispanak) and Cheese (Peynir)
Beetroot Achar/Achaar refers to pickles made of Beetroots. One of the vegetables available in Kerala, India which they made into pickles. Like in any other Achar which I already featured here. Beetroots are cut into small pieces and cooked with lots of spices, Red and Green Chili Pepper, Vinegar, Salt and Curry leaves . (Please see related article on Achar/Achaar for the spices used for making Achar).
Below is a picture of Beetroot Achar prepared by my my Aunt Lily in Allepey, Kerala, India. It is a mixed of spicy (from Red Chilies) and sweet taste of Beetroot. I love Beetroots and I intend to also prepared Beetroot Achar here in Germany, as soon as my order for fresh Curry leaves arrive.
Although it is mostly serve warm, some people likes them served cold.
Badam is the Hindi word for Almond.
Pictures below is a warm Badam Milk sold as street food in the heart or center of Coimbatore in Tamil Nadu at night time.
Please see Article on Badam Milk being sold in the night as street food in Kanyakumari, Tamil Nadu, another southern state of India
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