David is out making some news. Want more? Get out and make some of your own.
Wednesday, June 23, 2010
Got the chili problem solved. All the bottled chili sauce in Malaysia has sugar as the first or second ingredient. That is like cooking with catsup (background). What one wants is just ground chili's with maybe a little vinegar, garlic or onions. Chili powder (left) is common, but has no zing. I had been flying in with asian chili paste from Monterey, crazy (middle). Now I know to ask for fresh ground chili paste, a produce item (in bags, foreground). Chili Boh, red, hot and plenty sweet without added sugar.