[CH] chile leaves
Jim Weller (Jim.Weller@salata.com)
19 Apr 02 22:09:55 -0800
-=> Quoting "green" to All <=-
> I have.... found chile leaves make a fine herb. Whenever I over-
> winter plants in pots indoors, I prune them and I always save the
> leaves to cook with.
"g> Is this safe? (Must be, you're not dead and are telling us about
"g> it...) I mean, I'd not cook with potatoe/tomatoe/egg plant/deadly
"g> nightshade leaves, and the smell o'tomatoe leaves makes me drool far
"g> more than the smell o'chile leaves.
"g> But then, folks' cats are noshing on these puppies all the time... So
"g> must be otay.
Because chilies are nightshades I was hesitant in trying the leaves until
I was reassured by an Australian, who had spent decades living in Papua
New Guinea and the Philippines, that they were in fact edible and
common fare over there.
I have been using them for 8 years now.
Chile becomes "sili" there.
---------- Recipe via Meal-Master (tm) v8.05
Title: Filipino Pinatisang Manok
Categories: Filipino, Chicken
Yield: 4 Servings
Chicken
2 tb Pork lard
1 ts Ginger root, cut into strips
1/2 c Patis
Handful of sili leaves
Cut chicken into serving pieces. In a heavy saucepan with cover, heat
pork lard. Saute ginger strips and add chicken pieces. Brown chicken
pieces lightly and add patis. Cover pan tightly and lower flame. Allow
patis to be absorbed. Watch carefully to prevent the chicken from
drying. If all patis is absorbed and chicken still isn't tender, add
some chicken stock. There should be enough liquid. When chicken is
tender, add sili leaves and continue cooking for two mins. more. Serve
hot.
From: Cooking with Nora, Nora V. Daza
Typed by: Joell Abbott 9/94, OZ
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Cheers,
YK Jim