They’ve been part of our takeaway orders for generations. We explore the history of Chinese/Australian takeaway classics, including the dim sim, lemon chicken and sweet & sour pork.
If you love Asian food, then you’ve probably eaten a mouthful of chillies before. Often it’s by accident, sometimes it’s on purpose; either way, it can be painful. Unless you’re one of those weird numb-mouthed people who eat chillies for sport. Like my father-in-law.
Anyway, cooking with chillies can be a scary process. Not only are you worried about scalding the mouths of all your dinner guests, if you need to rub your eye or—God forbid—go to the toilet after you’ve been chopping them, you’re taking your life into your hands.
“So why not cut out chillies altogether?” I hear you ask. Because they’re one of the best flavour enhancers going around. There’s a reason chilli can be found in everything from soups to sauces to stir-fries to hot pots and even desserts—it makes everything taste better.
So to help our loyal readers navigate the treacherous seas of cooking with little heat bombs—a.k.a. chillies—we’ve put together a guide on how best to prepare and enjoy them with your cooking or eating Asian food.