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I am totally and utterly in love with Malaysian food.   IMHO, the fusion of Asian and Indian influences makes for an almost perfect tapestry of tastes and textures. And, of course, the food features some serious chili components.   Last week: beef rendang and a chicken curry served with fried...

As part of my continuing obsession with sweet and heat, I want to make a Thai style sweet dipping sauce, but I want to make it fiery. Not 'edge of endurance' hot, but something with real bite (without being overwhelming).   I'd also like to avoid the corn starch sludge component most recipes...

Just a quick 'hi'.   Looking forward to being a member, learning and contributing.