I can remember going to Bali in 1985 and for the first time ever, deliberately sprinkling chopped fresh red and green chillies on a meal, I think gado gado. A few days earlier I had drizzled ...

with a slightly fruity flavour Scotch Bonnet - lantern-shaped red-hot chilli related to the habañero, usually yellow, green or red in colour The seeds and flesh of the chilli can both be eaten ...

Heat up the pan and drizzle it with oil. 2. Add ginger, garlic, green chillies, julienne onion, grated coconut, peanuts, turmeric, red chilli powder and salt to taste. 3. Heat up another pan and ...