8. BIRD’S-EYE CHILLI AND SOY DIP
This super-simple condiment is served with almost every noodle dish in Malaysia. It is important to use bird’s eye chillies, as the flavour of the little devils is more potent and flavoursome than bigger chillies. I especially love dipping pork bones from the Simple Pork and Anchovy Broth (here ) in it and greedily stripping them bare.
Serves 4
8 red or green bird’s eye chillies, finely chopped
4 tbsp light soy sauce, plus extra if needed
Divide the chopped chillies between 4 small dipping bowls.
Add 1 tablespoon of the soy sauce to each bowl, or enough to cover the chopped chilli. Using the back of a small spoon, lightly crush the chillies to release their flavour. Serve immediately.
TIP: Fresh chillies freeze well and defrost in minutes, so it’s worth buying them in bulk.