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Insanely Hot Chilli Padi Dip

   

Chilli Padi Dip
Some like it insanely hot: My home made chilli padi dip

When I name my recipes, I’m always unimaginative and factual. Call a yam rice, yam rice and a chocolate lava cake, chocolate lava cake. With the same principles in mind, I am naming this dip an “insanely hot chilli dip” because that is exactly what it is. This chilli sauce is really potent because it is primarily made up of seeds-on chilli padi (bird’s eye chili). It is so hot that it is almost mindless – even though my nose was running and my eyes were tearing from dipping my foods in it (not a pretty sight), I still persisted because it is so shiok (Singapore slang; satisfaction for eating something yummy). I love to make this easy chilli dip for steamboat, specifically for dipping shabu shabu meat slices.

Chilli Padi Dip
Dipping shabu shabu meat slices in this spicy chilli padi sauce

Want to try it out but can’t take the heat? You can de-seed the chilli (wear disposable plastic gloves to prevent chilli burn) and it will be manageable. I did that once and my guests do not find this chilli dip spicy at all. But if you leave the seeds on, and increase the number of chilli padi used, I dare say this dip is not for the faint hearted. You can adjust the heat of the dip by adjusting the number of chilli padi used (the more the hotter), and so I think the heat meter has no limit. My fiery threshold is 10-12 chilli padi (with a box of tissue next to me), what is yours?

Good news for chilli lovers – chilli is said to contain high levels of Vitamin C and can boost metabolism rate.

Ingredients

- 10 chilli padi (bird’s eyes chilli), sliced (adjust according to how hot you like)
- 4 garlic cloves, peeled
- 2 tbsp light soy sauce
- juice of 2-3 limes
- 1 tsp sesame oil

Directions
1. Using a food blender, blend chilli padi and garlic cloves together for a few seconds. Scrap out the contents using a spoon to a small bowl.
2. Add light soy sauce, sesame oil and lime juice to taste.

Chilli Padi Dip

                                           

Leave a Comment





53 Responses to “Insanely Hot Chilli Padi Dip”

  1. catherine — November 9, 2010 @ 2:17 pm

    Hi wiffy,

    Yes this is wonderful dip. it so great to go with steam boat.(i did it and really love it)

    I even cooked the drunken prawn from your recipes. Wow! is really wonderful and i go with the dip. shiok! You will never had enough for only 10 prawns. Ha! ha! ha! Thank you for all the recipes and i not worry how to cook with the food in my fridge.he he …

    I like to know more about thermal magic cooker as i had one at home which different brand. I was told to put all the ingredients into the inter-pot and cook in high heat and let it boil for 10-20min then put it into the external one(am i right?). Not like we used to cook soup, take about 1-2hr in low heat after it boil.

    Reply

  2. lilian — December 20, 2010 @ 3:55 am

    instead of blending, could i chop or mince up the chili padi and garlic finely then add the rest of the ingredients? Might be less hot

    Reply

  3. Michelle — November 29, 2011 @ 8:16 pm

    Hi Wiffy, you really like ur fiery chilli :-) I must try ur recipe with steamboat one day. I do blend my own chilli too, though I do add a few normal chilli ( maybe 1 large to 20 Padi?), ginger and a bit of sugar ( else it’s too bitter). I would make a lil bottle and serve some with lime at every meal. Shiok! When cooking chicken rice, I would use this chilli and add sesame oil, soya sauce :-) how can anyone eat without chilli :-)

    Reply

    • wiffy replied: — November 30th, 2011 @ 12:58 pm

      sounds good and glad to meet another chilli lover. For chicken rice chilli, I like to add chicken stock to blend with some garlic … really resembles those at chicken rice stall!

      Reply

  4. Eileen — May 28, 2012 @ 1:40 pm

    Just love your recipe. You made cooking sounds so simple. Will be trying a few of your recipes soon.

    In your directions point 1, what does “pulse” means?

    Reply

    • wiffy replied: — May 29th, 2012 @ 3:13 pm

      Hi Eileen, thanks. Just blend it for a few seconds until the texture is to your liking. Will change the wording.

      Reply

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