Nick Cramer wrote:
> Hey, FG. We've scorched jalapeņos and serranos, but I don't recall doing it
> with Prik Kee Noo or Prik Chii Faa. How do you do them?
>
hi NC, i don't know if they scorch the Thai variety at all [in Thai
cookery]. i shall have a look in David Thompson's outstanding Thai
cookery book. IIRC, the Sichuanese scorch the chilis [without other
ingredients] in the wok -in a flash- but don't allow them to burn else
they will taste bitter.
this is dried Sichuan 'facing heaven' chilis i brought back from
Chengdu, plump and have a nice shade of red:
http://bonvivantnl.fotopic.net/p41539140.html
i prefer the fresh stuff. far superior! need to grow my own. this site
has a photo of gorgeous fresh 'facing heaven':
http://www.gluckman.com/SichuanFood.html