Electrolux Newsroom Asia Pacific

Light up your taste buds with these super spicy foods


Forget the nuanced or subtle flavours of delicate dishes. For some people, nothing less than gut-wrenching, mouth-on-fire experience will do when the craving for capsaicin strikes. Here are five dishes from Asia that will leave most people with tear-streaked faces and numb tongues.   

Devil Pork Curry (Malaysia) 
As its name suggests, the Portugese-inspired Devil Pork Curry can be a hellishly spicy dish. Orginating from Malacca, this curry’s flavour punch comes from its blend of vinegar, mustard, turmeric powder and birds-eye chili. The latter is a small red chili pepper that packs quite the punch, coming in at 50,000 to 100,000 units on the Scoville Scale, which measures the pungency of chilli peppers.

It is commonly served with coconut rice, although a baguette can also be eaten with the curry to complement and reduce the spicy flavours of the dish.

Neua Pad Prik (Thailand)

Photo by Radman1
Thailand’s fiery Neua Pad Prik is made with birds-eye chili peppers.

A stir-fried pepper steak dish from Thailand, Neua Pad Prik gets its eye-watering spiciness from the liberal use of phrik khi nu or birds-eye chili peppers in the dish. Do keep a carton of milk nearby in the event that you bite into one of the birds-eye chilies. A protein in milk called casein counteracts the capsaicin from chilies, reducing the burning sensation in your mouth. The coldness of the milk also helps, so do use the fast chill mode on a refrigerator like the Electrolux ESE5688SA to get some quick relief from any chili overload.

Sichuan Hotpot (China)
One of China’s most famous cuisines, Sichuan hotpot is famous for its mouth-blistering spiciness, full of garlic, onion and Sichuan peppers. The secret to the hotpot is the addition of the Sichuan peppercorn, which has a biting, numbing effect that enriches the spiciness of the red hot Sichuan chili pepper in the broth. Lots of white rice is usually ordered with the hotpot to mitigate the spiciness of the cooked ingredients.

While one can directly reduce the spiciness of a Sichuan hotpot by reducing the use of Sichuan chili in it, a more delicious variant might appeal to those with less thrill-seeking tastes. The Yin Yang hotpot is a special pot with a divider in the middle, which allows the use of two soups at once. This usually consists of a spicy broth on one side, and a non-spicy soup on the other. Induction cookers like the Electrolux EIH600 can help keep both sides evenly heated so diners can enjoy cooking with either broth equally.

Vindaloo (India)

Photo by Luke811
The Bhut Jolokia chili is one of the hottest in the world, and is used in some of Asia’s spiciest dishes, including Vindaloo curry.

Of the myriad curries that originate from India, Vindaloo ranks amongst the hottest and spiciest. The main reason for this is the inclusion of Bhut Jolokia in the dish. Bhut Jolokia is known as one of the hottest chili peppers in the world, measuring up to 1.4 million units on the Scoville Scale. Adding to the fiery taste in Vindaloo are other spicy ingredients such as mustard seeds and peppercorns.

Cooked with pork, lamb or chicken, Vindaloo is usually prepared by stir-frying the meat in the chili paste before simmering in water. With the versatile Electrolux Keyhole hob, this process becomes a breeze with the wok burner providing for great stir-fries and the induction hob giving you precise control for simmering.  If you’re looking for a milder version of Vindaloo for your palate, replace the Bhut Jolokia with hot chili powder, or include chopped tomatoes in the recipe. Acidic foods like tomatoes or lime juice can help counteract the spiciness of chillies in a curry.

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