Post #67

invested in a packet of chilli flakes a while back, and i'm starting to make regular use of it. when i come to think of it, is there any hard and fast rule for using diff forms of chilli? like when to use fresh chilli, chilli flakes, chilli sauce and chilli oil? i've never really used chilli flakes in cooking before i bought this packet, but it hasnt let me down so far. at least no chopping is involved so i dont get burning fingers!!

last week mum gave me a nice piece of pork fillet and i used chilli flakes to stir fry it. perfect to finish off the half red and half green capsicum in the fridge.


-Stir fry pork strips with capsicum-

and tonight, as i ate by myself again *i felt i could be a little daring and irresponsible* i made a tomato and bocconcini stack with herb salad, and made a strange dressing to go with it - heating up a tablespoon of brown sugar with fish sauce, water, tint of salt, a dash of balsamic vinegar and a pinch of chilli flakes and let it simmer to get a slightly syrupy consistency. the herb salad is a mix of some picked parsley leaves, celery leaves and some chopped dill, with a drizzle of olive oil, a squeeze of lemon juice and seasoned.


-Tomato bocconcini + prosciutto stack and herb salad with brown sugar vinaigrette syrup-

hehe. this combo was actually a result of the dying ingredients in the fridge, as my aim was to maximise the use of most of the stuff in the fridge. i had no idea what the combo would taste like and would never have tried it if i'm cooking for other than myself tonight! but SURPRISE SURPRISE, it was quite tasty!! a nice change from the original caprese salad combo!! :)