Jan 13, 2011

hotness alert : bird's eye chili fried rice with eggplants

in malaysia, bird's eye chili  (cili padi) is one of the common cooking ingredients. the tree is relatively small you can even plant it in a pot, much like any other herb plants. it adds a different kind of hotness that if you put too much of  cili padi in your cooking, you are bound to become a dragon...^_^ that is to say that the level of hotness it lends is so high that just a few of cili padi is enough to get the flavor across.

for those who likes extra hotness in their food, adding some cili padi in their cooking can be a habit. add some in soup, thinly diced in dipping sauce, crushed some to include in meats and fried rice...name it, we probably have it! *at least in my house*

and why i'm so keen on discussing about this little chili? i assure you i'm not talking without a point here. it is just an intro to what i'm going to present now. 

as it seems, i'm in no mood to cook tonight but i do want to eat so guess what we had for dinner? you have no idea? that's okay. i'm still going to tell you anyway. our dinner tonight was... bird's eye chili fried rice with eggplants and anchovies.

bird's eye chili fried rice with eggplants and anchovies
  • 4 cups cooked white rice
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 15 stems chili padi , quatered
  • 1/4 tsp tumeric powder
  • 2 small eggplants, cubed and fried until slightly soft, set aside
  • 1/2 cup anchovies, fried until crispy and set aside
  • 1 large egg
  • 2 Tbsp margarine
  • oil 
  • salt to taste
  • chopped peanuts, optional
  1. heat a frying pan with a little oil, about 2 tablespoons. saute the onions, garlic and cili padi  
  2. when the onions are translucent, add in tumeric powder and stir a bit and then, add in the cooked rice
  3. stir and mix the rice thoroughly, then add in egg and quickly stir so the rice will be coated 
  4. add the margarine, mix with rice until melted
  5. add in both eggplants and anchovies, stir in thoroughly
  6. taste the rice first before adding salt  *if the anchovies a little too salty, go easy on the salt*
  7. serve with chopped toasted peanuts on the rice


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