Chili Padi Kang Kong
Have you ever wondered why the word “padi” always comes after chili? It is because in Malaysia, their small size reminds people of the small grain rice eaten in the region.
The chili padi plant is perennial with small and tapering fruits that vary in color: red, yellow, purple, or black. Measuring at around 50,000-100,000 Scoville units (measurement of the chili heat), it packs a greater heat compared to the Tasbasco Pepper which only measures 30,000 to 50,000.
Did you know that the chili padi also has medicinal properties? It is traditionally used to ease arthritis and rheumatism, and it also serves as a cure for dyspepsia, flatulence, and toothache. When mixed with water, it can also be used as a natural insect repellent or pesticide.
In cooking, the chili padi is popularly used as a spice to produce dips for the dishes such as the Phrik nam pla. It is prepared using sliced chili padi mixed with fish sauce, lime juice and serve in a Thai meal. It is also widely used as a condiment in dishes in many parts of South East Asia.
Chili Padi is a great addition to any dish that you are cooking. As such, we are going to share with you a couple of recipes you can cook in the comfort of your home.
Chili Padi Kang Kong
Tom Yum Soup
Prawn Aglio Olio
Oh, before you start cooking, I have to let you know that the spiciest part of the chili padi is the seeds of the chili.
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