Like its neighbors Thailand and Indonesia, Malaysia is also known for its eye-watering, head-tickling, capsaicin-heavy dishes. Bird’s-eye chiles, or cili padi, are notorious for their unsympathetically spicy kick, but when used in moderation, they can add an extra dimension to curries and sauces, and get you craving and salivating for the next mouthful.
We trim the leaves, peel away the outer layers, then bruise or mince the fragrant stalks and throw them whole into curries, stews, and even in refreshing, summery drinks, harnessing that herbaceous perfume.Dark and floral, with notes of butterscotch and smoke, palm sugar, or gula melaka, is the choice sweetener in most, if not all, of Malaysia’s desserts.
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