• Maternitus

    I've ordered one kilogram of Scotch bonnets at a local store yesterday. The store is specialized in spices and herbs from the Middle East, Africa and a bit of Asia. It's for making sambals and Rendang Padang, my favourite Indonesian dish. Normally regular chili peppers are used for these, but they are freaking expensive in the supermarkets around here. The little store doesn't even sell them, also. I'm not sure about the reason, they don't have other ingredients that I need and use regularly, like lemon grass. Which one local supermarket has, but at a steep price, like it's something meant for kings.

    Anyways, I'll update this comment with my experiences with the bonnets in the sambals and rendang. Thanks for the funny post!!!

    • Maternitus (edited 1 month ago)

      Update: I have made a regular sambal oelek with the peppers. (Oelek is the Indonesian term for grinding, so the sambal is just ground peppers with a pinch of salt. I use that as a base for more complex sambals, like Badjak or Brandal). Anyways, it tastes really awesome and it's already been used for some marinades, which gave the meats a real kick in the ass.
      At the moment my rendang padang is cooking really slowly towards the divine dish that it is. Every twenty minutes it gets a gentle stir and by tonight it will be done. A grand total of about eight to nine hours of extremely slow cooking. And the tasting I do at every stirring is getting spicier and more complex. I couldn't make this dish for about a year, because I had real troubles finding a house, I've been on the edge of homelesness, I was so fucking lucky to find the place I live now. But being all that stressed out and nearly bonkers because of the situation, I couldn't find the patience or love for the dish (and painting also). So this event is special for me.