PEPPERCORNS

KUAH LADA, with skate and chokos.





PEPPER.

Peppercorns, the spice of life. Pepper was used thousands of years ago. Back then it was a very expensive spice, only the rich could afford to use.

Now days, you can find whole peppercorns, red, black, white, green and ground pepper in most shops.

The pepper plant is a climbing vine, grown in plantations; they are trained to climb onto support frames. The Pepper plant needs a warm sunny climate, along the equator. Pepper takes 3 years to start producing peppercorns and another 4 years to go into full production.

The pepper berries are grown in clusters of 50 or so berries and are hand picked at just the right time to obtain, the white, the black and the green peppercorns.

WHITE PEPPER.
To obtain white pepper, the berries are picked when they are about to turn red. This is packed in bags and soaked in water for more than a week.

Different places have different ways of doing this. This process softens the outer skin for easy removal, leaving a grey pip.
These grey looking peppercorns are spread out to dry in the sun till they are bleached white from the hot sun.

Malaysia and Sarawak are said to produce the finest white peppercorns. White pepper is more subtle in taste and it is often used when you don’t want black specks on fish dishes.

BLACK PEPPER.

Black pepper has a hot and spicy flavor. To obtain black peppercorns, the berries are picked when not quite ripe. They are put in piles and left to ferment for a few days, then the berries are spread out on sheets to dry in the sun.

When they are nearly black and shrived up they are ready to market. India produces the Tellecherry, said to be the most flavorsome, finest black peppercorns.

GREEN PEPPER.
Green peppercorns are picked when they are not matured and soaked in brine to obtain green peppers. They are less spicy and have a fresher flavor. Very good for pasta sauce.

Ground pepper like all spices loses its flavor quickly, so it’s best to use a grinder.

The Malay word for pepper is “lada”. This is a dish loved by most people who have tried it.

KUAH LADA (gravy pepper)
Ingredients.

1 kilo fish, (we use skate or ray fish) Spanish mackerel or any fish.
2 med. Size egg plant, or Young green papaya, chokos or cucumbers can be used. Cut them into wedges or blokes. If using egg plant, it is better to boil in salted water, drain and add in last.

Ingredients to pound.

1 tabsp. Black peppercorns.
1 tabsp. White peppercorns.
1”turmeric (kuyit)
1” galangal (langkwas)
½ small onions.
4 pips garlic.
2 stalks serai (lemon grass) cut into fine slices for easy pounding.
½” blachan optional.
3 candle nuts (buah keras)

2 tablesp. Assam paste or 5 slices dried Assam slices. You can also use lemon juice, if you can’t find the Assam paste.
Salt to taste.

Fry the pounded ingredients till fragrant add fish and vegetables, add water to cover the fish, add the Assam paste or lemon juice, bring to boil, 15 mins.
The colour of this dish is sometimes, a nice yellow if you use only white pepper corns, a darker yellow if you use ½ and ½.

Serve with sambal blachan and steam rice.
This soupy peppery dish is good for colds, it clears your sinus and warms your tummy.
Copyright©by MayFam2005.