On my first trip to Scotland with Loving Husband in 1995, I was bemused by the bottle of hot sauce he carried around in his daypack. His unabashed explanation was that everything was better with a little Spice.
This is just a small portion of his collection of hot sauces (not including other forms of chilli sauces, chilli pastes, chilli powders).
Many Singaporeans, like Loving Husband, like their food spicy. SpiceQueen Older Daughter also dabbles in large amounts capsaicin, the ingredient in chilli peppers that make them spicy. Both Younger Daughter and I are of fainter heart & tongue, so we prefer our food only gently spiced (read: no liberally shaking of the hot sauce bottle over our plates).
Bak Chor Mee (dry noodles with minced meat & fish balls), homemade Vietnamese pancake with various chilli condiments,
This is my contribution to:
- Six Word Saturday hosted by Debbie at TravelWithIntent
- Challenge Your Camera #9: Kitchen hosted by Dr B at BuddhaWalksIntoAWineBar
- Friday’s Foods of the World hosted by Cadyluck Leedy at ThatTravelLadyInHerShoes
Note: Food photos taken by Loving Husband (with the exception of the last).