Wednesday, June 16, 2010

Hot and spicy - when green means fire


A big segment of Malaysians (well Asians for that matter) love, I mean LOVE their food hot. 

I am no different. I love my food hot but I prefer to have control over the degree of hot as opposed to having them done hot. So chili on the side, in a little dish, is, in my opinion, a brilliant idea! The ones in the picture are fresh ones, but sometimes they come pickled as well. Hot and sour. Yumm!

Someone I know remarked that we Asians have a thing for pain. If it has anything to do with food, I say bring it on! Lol.

Unlike Jane, hot shouldn't be plain. Good thing there are many (simple) ways to add interesting details.

Add light soya sauce for a little saltiness. Ta Daa. Hot and salty.

Or if you have a sweet tooth, add dark sweet soya sauce. Ta Daa. Hot and sweet.

Squeeze some lime juice for a wonderful zing to the soya sauce-chili combination. Ta Daa. Tangy, hot and salty or sweet.


Oh, before I forget. There is chili and there is chili. The green ones in the picture are the extra-hot-burn-your-tongue variety. Locally, in English, they're known as bird chili. Not everyone is familiar with that name though. Try 'chili padi' and you're all set. Lol. Even the green ones set your mouth and lips (or any part of your skin that comes in contact with it) on fire! You have been warned. Lol.

The larger (even when red) ones are extremely mild besides these little fiery bullets. Lol.

I use a lot of lol's in this post.  It's a reaction to hot.  Lol.