What is our pepper?

Nasi Paprik is a Malaysian rice bowl that combines the tradition of this region with certain culinary conventions in Thailand; It consists of rice spicy hot chili pastes. Chilli peppers are often roasted to break and contribute to rice sauce. Many other elements can also be added to this dish.

The name of this food is based on two separate linguistic elements. The word nasi is a Malaysian word for rice. Phrases Pad Prik is a Thai phrase for hot chilli. The locals put these two together to join the phrase NASI peppers.

In addition to rice and hot peppers that go to most versions of this meal, chefs can also add a wide range of vegetables. For example, cauliflower can be used for its unique texture and light color, where chili paste can provide more coloring. Carrots and cucumbers can also be used. Squash, eggplant or other vegetables are also common elements of this culinary presentation, both for added nutritional value andfor aesthetic attraction. Broccoli or other green vegetables, as well as a leaf of lime, are often used, are often used.

In addition to vegetables, various other meals can be included in our pepper. Beans or legumes are not an unusual supplement. Various forms of meat can also be added to the bowl. Chicken or beef are particularly popular. These meat are often placed on rice rather than are completely mixed.

In some cases, our pepper can be combined with another Malaysian rice dish called Nasi Goreng. The result would be called Nasi Goreng Peprik. Nasi Goreng is a Malaysian term for fried rice, so our goreng paprika would be rice with hot chili peppers, which also has fried rice. The real recipe for "fried rice" varies slightly, although our goreng, as well as other global molds of fried rice, usually uses the strategy of adding meat, fromLenins or other elements to ensure a consistent and close structure.

In most versions of the bowl, the very hot flavor of the bowl is something recipients expect. Although hot chilis are the main ingredient in this bowl, they are not the only use of flavors. Some chefs can also use lemon grass or other locally available herbs to flavor the bowl. In addition, some versions of our pepper may not be as hot as some eaters expect, as other tastes can replace part of the bowl of the bowl.