PEPPERS AND SAMBALS

The picture above is just a few collections of the condiments I have here at the apartment in Denver (Jan says that we actually have other kinds of hot sauces, but these are all I could find this morning when I lined them up to take the picture with my cell phone). I have a few more back in Texas. I grew up in a place where hot sauces are standard supplements to any meal, as common as ketchup, mustard, and mayo are to our meals here.

So, looking at the picture above, you see crushed red peppers, powdered red peppers, Frank's Lousiana Red Hots (regular, and extra hot), Chili sauce, Habaneros hots sauce, Sambal Djeroek, and Garlic Chili Sauce.

Like wine connoiseurs that know the difference between various white and red wines, to me, these hot sauces have different flavors that enhances certain foods. For example, we have a family dish simply called lemon fried chicken, and believe it or not, only one of the above hot sauces (Sambal Djeroek) fits the bill when it comes to making the chicken so unbearably good. On the other hand, ramen noodles is not compatible with the one we use with fried chicken. Some member of our family have to have the Frank's Louisiana Red Hot, and no other brand, not even Tabasco, which on the surface seemed pretty much the same. Ditto for egg rolls. So when you look at your fridge and see a collection of salad dressings, in our house, you'll find many different kinds of hot sauces.

STEAMED EGGS

The other night we made steamed eggs. What is it, you say? Well, here's what you do: In a mixing bowl, add 4-5 eggs, chopped scallions, a few dash of crushed red peppers, a dash of soy sauce, and 1/4th cup of water, and of course salt and peppers to taste. Make sure that the bowl is sufficiently high enough to allow this egg batch to rise as it steamed. It may go twice as high, and then deflate when you take ot out of the steamer. Steam the entire thing for about 15 minutes. As usual, enjoy it as is, or use it as a side dish.