You might want to try some Laksa Lemak. You can adjust the spice by adding more chilis to the paste. It's not super spicy, because the coconut milk calms it down, but you should feel the spice and the milk competing.
Ingredients (serves 4)
250g dried rice vermicelli noodles
1 tablespoon peanut oil
1/2 cup laksa paste (see related recipe)
4 cups chicken stock
2 teaspoons grated palm or brown sugar
2 cups coconut milk
20 green medium-king prawns, peeled, tails intact, deveined
6 squares fried bean curd puffs, thickly sliced
2 green onions, thinly sliced
1/2cup beansprouts, trimmed
1 Lebanese cucumber, peeled, cut into thin strips
1/2 cup mint leaves
1/2 cup coriander leaves
Directions:
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.
Heat a wok over high heat until hot. Add oil and swirl to coat. Add laksa paste. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from paste. Add stock and sugar. Bring to boil. Reduce heat to medium-low. Add coconut milk and stir until hot.
Add prawns to wok. Cook for 2 minutes or until prawns turn pink. Stir in bean curd puffs and onions.
Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cucumber, mint and coriander. Serve.
Laksa paste for laksa lemak Ingredients
6 dried small red chillies, deseeded
2 teaspoons shrimp paste
1 brown onion, chopped
2 stalks lemongrass, trimmed, white part finely chopped
3cm piece galangal, peeled, chopped
5 candlenuts or brazil nuts
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1 tablespoon peanut oil
Directions
Place chillies in a heatproof bowl. Cover with boiling water. Stand for 20 minutes or until soft. Drain well. Roughly chop.
Wrap shrimp paste in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
Process chillies, roasted shrimp paste and remaining ingredients until well combined. Store paste in a clean, airtight jar in the fridge for up to 6 months.
For desserts, the
Chili Dark chocolate from Lindt is pretty good.
Kimchi is also really good. If you buy it at the grocery store (usually tucked away with all the vegetarian products in the produce section) it's considered to be mild spice, but you do get some hot spots that make your belly burn. It's also really good for your intestinal tract as it helps feed your good wee beasties. I am going to try
making some of my own as soon as I buy some bonito flakes.
