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Old 22.02.2011, 19:00
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I have a new hot love.....

By the name of sambal oelek!

I have been finding that with fresh chillis from migros, i just didnt breath fire like i would like.

Are the chillis different?

Even TRS extra hot chilli powder wasn't doing it for me anymore.

What do you use?
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Old 22.02.2011, 19:02
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Re: I have a new hot love.....

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By the name of sambal oelek!

I have been finding that with fresh chillis from migros, i just didnt breath fire like i would like.

Are the chillis different?

Even TRS extra hot chilli powder wasn't doing it for me anymore.

What do you use?
www.firefoods.co.uk

You have been warned
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Old 22.02.2011, 19:03
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Re: I have a new hot love.....

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By the name of sambal oelek!

I have been finding that with fresh chillis from migros, i just didnt breath fire like i would like.

Are the chillis different?

Even TRS extra hot chilli powder wasn't doing it for me anymore.

What do you use?
Go to an Asian/African store and check out the chillis there. I sometimes use sambal oelek to add some flavor to pasta...but it doesn't really cut it either IMO.
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Old 22.02.2011, 19:10
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Re: I have a new hot love.....

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www.firefoods.co.uk

You have been warned
did you buy a plant when there?

looks goood



get your endorphins any way you can
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  #5  
Old 22.02.2011, 19:21
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Re: I have a new hot love.....

The tiny red asian peppers. If you crush the seeds, it can get pretty hot.
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Old 22.02.2011, 19:26
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Re: I have a new hot love.....

I shop in a Latin American store by Helvetiaplatz. They sell a huge bag of frozen Scotch Bonnets. I defrost and put in a blender with either a bit of white vinegar or a bit of olive oil, depending on what I'm using it for.
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Old 22.02.2011, 19:27
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Re: I have a new hot love.....

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I shop in a Latin American store by Helvetiaplatz. They sell a huge bag of frozen Scotch Bonnets. I defrost and put in a blender with either a bit of white vinegar or a bit of olive oil, depending on what I'm using it for.
Do you not find that freezing chillis really dulls the taste and the burn ?
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Old 22.02.2011, 19:28
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Re: I have a new hot love.....

I found that In the NL in any supermarket near the international food???
Will check my COOP this weekend...I even have one in the fridge would send it to you iif it were not open!
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Old 22.02.2011, 19:33
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Re: I have a new hot love.....

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Do you not find that freezing chillis really dulls the taste and the burn ?
It does a bit, but my scotch bonnet paste will still wipe you out, iPhone-user. Here's a flower:

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Old 23.02.2011, 00:43
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Re: I have a new hot love.....

The title is misleading....
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Old 23.02.2011, 14:02
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Re: I have a new hot love.....

I make my own sembal belacan (actually mum's recipe).



Its a malay style sambal versus the oelek. The chilis are pounded together with dried shrimps made into paste in a stone mortar (or can be grinded using a blender). Sugar and lime are then added. I love the smell of dried shrimps. I usually make it in huge batches. Will pm you when I make the next one and pass you some if you like. Achtung though - very very hot. Alot of my Western friends ran for a glass of water after they've tried it. hee

http://en.wikipedia.org/wiki/Sambal
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Old 23.02.2011, 14:05
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Re: I have a new hot love.....

I just use fresh chilli from the the local Chinese/Indian or Sri-Lankan shop. Chilli powder is akin to dehydrated water in effectiveness.
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Old 23.02.2011, 14:48
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Re: I have a new hot love.....

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By the name of sambal oelek!

I have been finding that with fresh chillis from migros, i just didnt breath fire like i would like.

Are the chillis different?

Even TRS extra hot chilli powder wasn't doing it for me anymore.

What do you use?
There is a kind of chilli in Southwest China called "the seven stars".

Myth is THESE ONES KILL.

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Old 23.02.2011, 14:53
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Re: I have a new hot love.....

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Do you not find that freezing chillis really dulls the taste and the burn ?
No.

And no reason it should.

Tom
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Old 23.02.2011, 20:32
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Re: I have a new hot love.....

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I make my own sembal belacan (actually mum's recipe).



Its a malay style sambal versus the oelek. The chilis are pounded together with dried shrimps made into paste in a stone mortar (or can be grinded using a blender). Sugar and lime are then added. I love the smell of dried shrimps. I usually make it in huge batches. Will pm you when I make the next one and pass you some if you like. Achtung though - very very hot. Alot of my Western friends ran for a glass of water after they've tried it. hee

http://en.wikipedia.org/wiki/Sambal
<zombie voice> MUST HAVE!!! </zombie>

(Speaking of spicy things, I used up all my kimchi from the last batch I made [photo in photo thread]. Time to make more!)
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Old 23.02.2011, 20:43
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Re: I have a new hot love.....

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I make my own sembal belacan (actually mum's recipe).



Its a malay style sambal versus the oelek. The chilis are pounded together with dried shrimps made into paste in a stone mortar (or can be grinded using a blender). Sugar and lime are then added. I love the smell of dried shrimps. I usually make it in huge batches. Will pm you when I make the next one and pass you some if you like. Achtung though - very very hot. Alot of my Western friends ran for a glass of water after they've tried it. hee

http://en.wikipedia.org/wiki/Sambal
Malay style everything is just condensed Win. Belacan is hot, sweet, sour and salty - genius!

And to Tom - freezing things damaged the cell structure and so impairs taste. Colder thebetter though so industrial flash freezing means you probably won't notice, against putting veggies in the fridge which turns them into bathroom sponges.
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Old 24.02.2011, 09:35
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Re: I have a new hot love.....

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freezing things damaged the cell structure and so impairs taste.
It impairs the texture, not the taste.

But it doesn't alter the capsaicin, which is all that matters regarding 'heat'. In fact, I know some people that swear by freezing them before drying them or making pastes in order to break up the cell structure.

I've been growing, canning, drying, freezing and smoking chiles for nearly 20 years.

Tom
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Old 25.02.2011, 11:43
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Re: I have a new hot love.....

Make your own mate, it's so easy and you can make it as hot as you want.

I've made 2, 1 from the Thai red chillies and the other from Habanero's. SUPER HOT
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Old 25.02.2011, 11:56
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Re: I have a new hot love.....

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By the name of sambal oelek!

I have been finding that with fresh chillis from migros, i just didnt breath fire like i would like.

Are the chillis different?

Even TRS extra hot chilli powder wasn't doing it for me anymore.

What do you use?
Go to an Asian/African store and check out the chillis there. I sometimes use sambal oelek to add some flavor to pasta...but it doesn't really cut it either IMO.
What LiB said.

I learnt years ago that you don't buy any "exotic" spices/herbs/plants from Swiss stores - they just can't hack too much oomph/flavour.

Buy all these "foreign" things from smaller Asian stores.
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Old 25.02.2011, 15:41
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Re: I have a new hot love.....

I take loads Sambal with everything..i get teased at work for it. But i love it
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