The air becomes stuffy.
My sister began coughing. Mama ran out of the house, I was sneezing repeatedly.
I pushed my sister away from the kitchen counter, I was in tears and I can't hardly breath.
I turned on the faucet and rinse my face with the running water. I open the windows and the doors, I turned the standing electric fan towards the kitchen.
That was the most spicy sauce I ever tasted—yet!
Flashback. I harvested about a kilo of espada or chili pepper (Capsicum annuum) from the farm and was excited to make a chili sauce.
I didn't really followed a recipe, all I did was rough chopped the chili pepper into quarters and added some chopped some garlic.
On a blender, I put it all while gradually adding olive oil and salt, until I saw no large chunks.
Then I poured it inside a reused glass bottle, then pasteurized it in a water bath and just before the water starts to boil, I removed it and cooled it down.
I was really excited using it, so I cut up a Milkfish and marinated it with the chili oil, chopped garlic, some whole peppercorns, and salt.
Then fried it in medium-fire until cooked. I served it with fresh onion chives and vinegar.
Really goes well with a plate full of rice.
Mouth on fire!
Here's the chili sauce, I used ripe chili peppers and a few green ones. It's so strong and is irritating to the nose when smelled.
You can see the flakes here including the seeds, it's drowned in olive oil to capture all its spice.
This is what I cooked that made my Mama run outside the house, I called it Coughing Shrimp.
I poured some chili oil from the the chili sauce and some bits and pieces of the chili into a wok in high fire, that when the air was filled with spice.
Our throat became itchy at that moment that triggered coughing, and the strong odor was making me sneeze.
After a while, I continued sautéing the chopped garlic, onions, and strips of bell peppers (from the farm too.)
Oooh, it's stuffy in the kitchen.
When the flavors finally meshed together, I added the shrimp while mixing it a few times so the sauce bathes every shrimp on the wok.
I added salt and peppercorns to taste.
This is where the Extra is found in Hot and Spicy!
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Coughing Shrimp, no it's not the shrimp, but YOU, you're gonna cough again and again while enjoying the juicy, hot, spicy shrimp.
Note: If you try this recipe, observe precautions, open the windows, wear gloves if you like, wear safety goggles, prepare something to ease the spice, whatever is best for you. Safety first.
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About Me
 | Onie Maniego was born in Leyte, PH. He grew up in a rural area with a close-knit community and a simple lifestyle, he is often visiting his father's orchards during summer and weekends, which has a great impact on his works. |
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