When we visit our regular Chinese dimsum restaurant, our server never fails to bring us a plate of freshly-cut Jalapeno chilies. We usually order noodles along with the dimsum. We dip our dimsum into Sriracha and eat our noodles with the chilies.
Lately the owner/head chef has been giving us lots of little “specials” – freshly-cut birds’ eye chilies from his own backyard, enough for us to take some home (see the little tub on the right). Apparently he grows a lot of his own veggies for use in his restaurant. He even promised to add a pot of his chilies to the little garden in his restaurant so we can come in and harvest them any time.
It’s no secret that I’m a spicy food lover. Real spicy, that is. Like many, I grew up eating spicy food and somewhere along the line, I must’ve inadvertently trained my brood to be the spicy food lovers too. They’ve come a long way since their younger days of having fire extinguishers on standby whenever they attempted spicy food.
You may have noticed small plates of fresh cut chilies peeking out in many of the food pictures I’ve posted. Chilies are pretty much a staple at all our meals. I don’t play favorites with my chili choices but I like ’em with a real kick. There’s a saying in our family: “If a chili ain’t spicy, it ain’t a chili, it’s a vegetable!”
Being an international person, I love my wasabi, gojuchang, tomyam and curries but I also love my chili-free days of pastas, pies, potatoes and tostadas.