Dan Logcher wrote in
:
mroo philpott-smythe wrote:
Dan Logcher wrote in
:


Speaking of which, we're making a nasi goreng dinner this weekend.
We use liberal amounts of sambal oolek, not chili powder, ketsup
manis, laos, cumin, and coriander.

Sounds wonderful!

What is your preferred brand of ketjap manis?

I bought one in Singapore, I think it's called Wayang. It's really
thick and a bit oversweet for my taste, so I usually compensate by
putting in more tamarind and lime.

We make a huge meal out of it, served with all the typical trimmings.
I don't recall the brand, my dad has all the spices and whatnot. We
used to use Cominexx exclusively, until I showed him that other brands
were just as good if not better. I hate their Sambal, it's got no
heat.

Maybe it's made in the U.S.A. %^D

Just kidding. I'm very disappointed in the current chilli crop. I bought
a ton of jalapenos and some long green "Indian peppers" as the market
labeled them, and I can eat those things like apples, no heat and hardly
any flavour!

I did get out my spice catalogs yesterday and circled all the different
hot dried chillies that I plan to buy - dundicuts, TienTsins, birds'
eyes, sanaams ...

My mother used to eat those little tiny birds' eye chillies, what we call
chilli padi, like fruit. She said when you eat a chilli padi, people
walking past your front gate should have tears in their eyes!

sq