CHILIES AND ONIONS

CHILIES AND ONIONS.


Greetings ,

As you all have seen in the kampong cooking, a lot of chilies and onions are used. Sometimes chilies are used just to give the dish a bit of colour, slice up a red chilly to green stir fry, or a red and green chilly to cabbage, sometimes a bit more to give you a kick.

Malaysian Chinese, Singaporeans, Indians, Malays all love a bit of kick in their dishes. Onions to add flavour, and said to remove wind from your stomach. Most dishes do have onions, in Malaysia, the small onions are used, and this has more flavour and not so much juice when you pound or grind them.

Where you don’t have this small onions, choose small big onions, try to look for the red or purple onions.

Fried fish is usually fried with chilies and onions pound together with 1 teasp of salt. Marinate for 1 hr. Remove the fish and fry in hot oil, when the fish is cooked, remove from heat, leaving some oil.

Fry the remaining chilly onion marinade in the oil till nice and fragrant then slowly add the juice from the chilies and onions till all is used up.

Gently put back fish and try to coat the fish with the fried chilly onion oil. Serve with lemon.

You can use any type of fish, either whole or cutlets. This is also nice with chicken.
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