The air is dry and cool... only thing is the remaining few pesky mosquitoes...
Been enjoying the garden all along and ignoring the blogging...
This is a picture of the chillies I am growing this season.
The roundish ones are the so-called (second by now?) hottest chilly, habanero.
It is really hot but soaked in vinegar, it is quite lovely especially with noodles.
The greenish one is jalapeno, thick flesh and crunchy, not too hot...
The slim, red, longish one is called taka-no-tsume in Japanese, literally, claws of the falcon...
The whitish one is really flagrant and spicy... brought the seeds from my village in Kedah...
And finally, the classic big red chilli, which is called super chilly here...
Think I mentioned before that figs is one of my all time favorite fruits.
Was invited by a Japanese friend to harvest from his field.
Wooh, heavenly it was to stroke the fruits right off the trees...
Was quite successful with pumpkins this year.
The dark green ones are really tasty, with a chestnut-like flavor.
The elongated, yellow ones are called spaghetti pumpkins...
The flesh is somewhat like noodles, am looking forward to eating them.
And tha-da... watermelons from my garden...
This one weighed about 800 grams, not too big but sufficient for two...
Sweetness was alright and ooh, what a feeling to sink my fangs into the juicy meat...
A variety of chillies you've got here sir. My mother in law (in Perlis) plant the whitish small chilli but it wasn't that spicy (maybe yours is a different variety)...hehe... We slice them and mix with some vinegar, salt and water and bottled them. Eat it with a fried meehun. Ho liao ooo...!
ReplyDeletethink the white one is one type of chili padi or birds eye chili... in vinegar, ummm, nice...
ReplyDeleteSir, why don't you try planting the purple colour 'cili padi'? It'll add a colour of lavender there among the chillies. If you can get the seeds over there it's good then.
ReplyDeleteThe purple chilli is super-duper hot! Smoke will soots out of your ear. A good blend for sambal belachan...but if you add it too much the colour of the sambal won't turn up nice...creating a dark texture. I used to plant it but now no more.
I love to eat dried figs...slice them nicely and enjoy it as snacks along with dates.
purple colour 'cili padi'? Heard about it but have not had the chance to try it out yet... the thought of sambal belachan is making my stomach growling already... dry figs is such a delight to chew on... lovely...
ReplyDelete