wasabi is a plant.
it is to enhance flavor of ingredients, so try to find your singaporean ways to creat something new with wasabi.
Hope you will share it here or somewhere else.
since in my country there are no wasabi plant at all, so I just using some REAL chillies,,,small chillies means hotter it goes,,
i wonder someone will share more wasabi infos,,
I use powder to make mine but I heard that if you use wine and let it sit for a while it is hotter. This seemed to work, but I think fresh is better. Can't get it fresh where I live though.
When I made it with wine I used rice wine and it was quite a sinus clearing experience. It's also going to seem hotter if you don't drink tea while you are eating. Tea moderates the heat.
I've been thinking about this for a few days now, and have finally decided to post ....!
On the subject of wasabi, which I enjoy; is it really that strong?
Personally, I was warned about it ... and slightly disappointed when I first tried it!
I found it no stronger and certainly not so coarse as a good old dollop of British 'Horseradish'. I have tried homemade examples of the latter that really brought distress, discomfort, and tears to the eyes!
Is it just me? Or have my experiences made me too careful from day one?
Any other comments from friends in the U.K.? (... or France, or Germany - where a generous lathering of horseradish on a steak almost blew me out of a restaurant window in 1981?)
Capsaicin is the substance in chili peppers
Allyl isothiocyanate is for wasabi, horse radish or daikon radish. As the substance is more volatile than capsaicin in terms of hotness, you can find few simmered dishes using wasabi or daikon not like chili pepper dishes such as chili con carne, or other Asian dishes.
I heard some wasabi products don't use authentic wasabi plants, but horse radish instead.