Re: [CH] What to do with Thai peppers?
Lipant1@aol.com
Fri, 27 Jul 2001 22:52:12 EDT
I don't have an exact recipe but the other day I came upon this and it was great! We went out at work for Chinese food... This is a "Hakka" Chinese restaurant, which I understand is just like Mandarin or Cantonese in that it is another province in China, but the food is notably spicier.
As we went in,there in front of us was a HUGE platter of Thai peppers, half of them cut in small pieces and half ready to be chopped. The restaurant owner, a nice lady who is very kind hearted, served us and noticed that I used generous amounts of this chile preparation on the table over top of my Hakka Chicken dish. She takes the chopped chilies with chopped garlic (not minced) and puts them into vinegar and a little oil. The result is very hot and wonderful! The peppers are not cooked, and they maintain their firm texture. The broth is not totally vinegary either, she must have added some water too. You add them to your Chinese dishes and they are wonderful. I am not a big fan of Chinese but this makes it worthwhile!
The lady was kind enough to give me a small container to take home... yum!
Linda Panter
Toronto
CH # 2135