Wednesday, March 04, 2009

The mystic of Chilly...



Well I thought that I shall just post these images today. It is the fruit that we call Chilly that Malaysian cannot do without. It is part of our cuisine and dishes would never taste as great without this wonder of a plant, the Chilly. From the mildest to the hottest one it is still loved by all and food would not taste as good without it.

A simple can of Sardine in tomato sauce would instantly turn into a gourmet food of sort with the Chilly. Chop/slice a fresh red Chilly into pieces, cut some anions, crush a small piece of garlic, throw it into a hot pan with boiling oil, sauté it for a while and Voila! Out comes that wonder smell of that fresh chilly. Put in that can of Sardine with the tomato sauce and you would have at an instance that wonderful dish, a favourite of mine, to go with a plate of steamy white rice. With some fried salted fish it is heaven!!. Without that Chilly it would not be so. It is that wonder of the Chilly that made the differences. Hey!, wait a minutes; what would our Nasi Goreng [fried rice] be without that wonder fruit? Chilly!. What a mystic!. Have a nice day.

14 comments:

Akmal said...

Pak Idrus,
My plate never complete if it ain't hot; even better with budu, needless to say haha.
Good day, pak :)

Anonymous said...

hi - i read your blog from time to time as it is a refreshing change to the socio/political ones!

you must get great pleasure from the simple things of life as illustrated in your posting on chillies.

looking forward to your postings.

cheers - jo

Rita Ho said...

Those are some fresh and delicious looking chillies, Pak Idrus! Chillies are called peppers here and the ones you have are 'Korean' (red) and 'serrano' (green) peppers.

Whatever their name, mystic is a great description. :)

We had guests over for steamboat not long ago and my Malaysian neighborhood friend made a dipping sauce that had chilli padi in it. Our mat-salleh guests loved it even after needing milk as anti-dote and calling it various satanic names. One guy said his eyes stung just lookng at it and was sure it was pealing the porcelain off his plate. LOL!

Pak Idrus said...

Akmal, thanks for the visit and sharing your thoughts on the subject oh this posting.

Well, how can one enjoy Budu without the chilly. Budu that wonder sauce from the east coast. Only those who have tasted it know the power of Budu when taken with ulam, roasted fish and white rice.

Have a nice day.

Pak Idrus said...

Anonymous[ll:47PM], Jo thanks for the visit and the good words on my kind of blogging. I am glad you enjoy reading my blog. Much appreciated.

Well, it is the small things that made our life colorful, without it and the effect it has on our lives living would be dull indeed.

Yes I enjoy blogging. The mere posting of an article gives me great satisfaction. At this age I thought that it is time to give back to the society and what better way then my thoughts.

Have a nice day.

Pak Idrus said...

Rita Ho, thanks for the visit and sharing your thoughts on the subject of this posting as well as giving additional input on this wonder of fruit, the Chilly.

Yes Chillies do made the difference in the world cuisine. In the east it is a must whereas in the west it is just an add-on to enhanced the dishes. Those folks from the west do love this wonder fruits when taken with the other Malaysian dishes. It is that hotness the made them appreciate food cook with chillies. I am glad that you always have chillies when preparing food to quests. It is the Malaysian way and it should be promoted for all.

Other then just taken as food, chilly do have nutritional properties and in some way it do act as a cure for some stomach ailment.

Have a nice day.

louis said...

Just when I was settling in to a calm, wet and bland Seattle evening I came across your reference to Nasi Goreng spiced with chilis, and suddenly there was all this turmoil in my brain which got very impatient to get over to Malaysia for one of its favorite taste sensations.

Pak Idrus said...

Louis, thanks for the visit and sharing your thoughts on the subject of this posting. Sorry to have jolted you from your peace, perhaps day dreaming of whatever!. Anyway I am glad that you got to that part of the story of Nasi Goreng.

Well, go to the kitchen and get cracking and serve yourself with a plate of Nasi goreng and top it up with an egg fried sunny-side. Or jump into the next plane and get here and I shall take you to wherever you want to go for all kind of Nasi Goreng.

Have a nice day.

Covert_Operations'78 said...

Salam Pak Idrus,

Thank you! You've just posted photos of my favourite vegetable! Even the little plates of roast peanuts they serve us as appetisers in Chinese restaurants taste better when eaten together with chili padi and soy sauce!

My friend Hisham and I used to order Portuguese fried rice with "Lots and lots of Chili Padi" at a restaurant across the road from our former office. When it arrived, our other friends would comment on how much 'sliced long beans' we seemed to get compared to them. Imagine their surprise when we explain that "it's not long beans, lah, it's chili padi!"

:o)

CO78

Georgia said...

Salted fish and chile - oh my!!!

Anonymous said...

Pak Idrus,

Green chillies and onions omelette is one of my favorite.Yummy! Have a pleasant evening.

Yvonne

Pak Idrus said...

Georgia, thanks for the visit and sharing your thoughts on the subject of this posting.

When you get here we would get you to experience the wonder of chilly.

Have a nice day.

Pak Idrus said...

Anonymous[1:53AM]Yvonne, thanks for the visit and sharing your thoughts on the subject of this posting.

Like you I love to have chilly and anion in my omelet.

Have a nice day.

Pak Idrus said...

Covert_Operations'78, Ee Lynn thanks for the visit and sharing your thoughts on the subject of this posting.

We Malaysian are blessed to have varieties of dishes to enjoy and with chilly the dishes became special in that it is now a truly Malaysian flavor.

Yes that fruit that we call chilly do made the differences and to enjoys the Cili Padi is truly special for not many know the wonder of that special hotness in that small wonder of a chilly.

Thanks too for the good words, much appreciated. Have a nice day.