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we are chili-eating people
practically everything can be eaten with chili
the plate of cut chili in light soy sauce
on every single meal
green chili pickled with vinegar
and last but not least
the best chili ever, Sambal
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the amount of chili my mom cooks
looks kinda scary
it can last for one month i think
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chili, shallot, lemongrass, buah keras, turmeric
are the basic ingredients
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how can we manage to finish so much of sambal
- while eating dried meehoon kuih,
sambal with fried anchovies is a must
- dried prawn chili, 蝦米香
- curry and rendang base
- it’s even good as spread for bread and plain crackers
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last sem i brought a can of 蝦米香 here
sambal fried with dried prawn
and it lasted me for the whole sem
a superb dinner can be prepared within 10 minutes
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the good thing about chili
is the jolly good warm after-feeling
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i miss chili a lot
after i came to Singapore
and i realized people here
don’t cherish spicy food
as much as we do back there
Malaysian, truly Malaysian
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