Recipe created in July 2011
Remember I had a bird's eye chilli plant in my garden? It was very HAWT when my FIL bought it. As time went by, it was no longer as HAWT.
The HAWT compound in the chilli is capsaicin and the amount fluctuates depending on the weather. If day is hot and nights are chilly, then the chilli will be HAWT. If the night's temperature is still warm, or not much different from day.. then that's it la... no more HAWT HAWT. So, if you ever go to Cameron Highlands, don't buy flowers for goodness sake. Buy chillies, bird's eye chilli, that is if you like them HAWT. Taste those grown uphill and notice the difference.
It's not only in Camerons that you can get HAWT chillies. My friend used to have a pig farm in Simpang Pulai. During our Form 6 days, we will always go to the wild ponds near his farm to fish. After fishing we will cook the fish and eat fat fat Kangkung harvested from his farm's ponds. Ponds that are well nourished from the pig's "ahem", hence the fatness of the kangkung. We take very good care not to touch the water. He had bird's eye chillies in his farm too and I plucked 3 to cook the kangkung. I tell you, the heat was very very intense! We were coughing while we ate it, but it was so good! It's a rare occasion and we truly savoured the moment. Only 3 pcs of inch long chilli sent us chilli freaks coughing. His farm, being away from town and near the limestone hills, were chilly at night.... no joke, there's no fan at his house. Don't even think of air cond.
My chilli plant, after 8 months at my house... is withering now.. saplings are sprouting out from those that dropped.
Dear Chilli plant, RIP. I will always remember you, although you weren't as HAWT as before.. it's ok. You didn't mean to.
BTW... HAWT is just my fun way of spelling Hot, LOL. Just like Oh my gawd!!
Hot and Sour Tofu Slices
Recipe source: Wendyywy
6 pieces of tofu (2x2x1 inch size)
40ml / 2 Chinese soup spoons of lemon juice (can use lime or calamansi)
½ tsp salt
1 heaped Tbsp sugar
1 Tbsp finely chopped shallots
½ Tbsp finely chopped garlic
2-3 bird’s eye chilli, finely sliced
1 Tbsp chopped coriander
1. Slice each block of tofu into 6 slices.
2. Heat a non stick pan and put some oil in. Fry tofu slices (in a few batches) until golden. Dish up and drain on paper towels.
2. Prepare dressing. Combine everything else (except coriander)and stir until the sugar dissolves. Taste. Very very slightly oversalted, hot, sour well pronounced and well balanced with the sugar.
3. Toss tofu slices with dressing just before serving and sprinkle chopped coriander on.