This was the best test ever. I forgot to mention that I am only an avid spicy food eater, yet the curry I made last week was probably 3/5 in spicy levels when it was cold. In my opinion, cold spicy food is suppose to drop half to 1 level from when it is hot because it does not taste as spicy for some reason. Yet The first time I tried it my tongue was somewhat heating up so I decided to not put as much in my lunch. (for the record, raw jalapeno would just put my tongue on fire for a few minutes).
Look how much of a wimp I am, the curry is in the middle
For me to find the right condiments to take the spiciness off of the curry and make it taste delicious when it is cold makes me relieved and happy at the same time.
What I made was a Macanese style chicken curry that my mother passed down to me. As for the sweet, I had dried raisins, sweet pickled daikon, gluten pouches which you can find in any oriental market (they are sweet), tamagoyaki (Japanese egg rolls), and vinegar seasoned rice.
For the seasoning I had Aoi-nori (seaweed flakes), and sweet soy sauce. These are usually the material you would find on an okonomiyaki. (you can google that :])
The separate dishes, some of which I cooked in the weekend takes about an hour or so, but the set up only takes like 15 mins for three boxes. (I pack lunches in boxes of three for three days.)
I am not a candy lover, but the sweetness of each sides and the curry mixed with the rice makes this a mouth-drooler. Which reminds me, I had to do something earlier today and bit the chopsticks in my mouth to hold off on eating. Few seconds later, my drool traveled across my chopstick and landed on my elbow, then I was like O.O.
Oh Yes, usually I would break out with sweat/stress as I eat spicy food, but I was okay.
I'll share this recipe if I have time.
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