
The Wife was raised on what I call boring food - steamed this, poached that, with less or no oil. (She hates cheese and spicy foods - whenever I have pizza or Indian food, I feel like I'm cheating on her)
So my array of different types of chilli (Chiuchow chilli oil, chicken rice chilli sauce, Thai sweet chilli sauce, homemade sambal belachan) that I have relied on to make bland Hong Kong takeout food palatable, have to be quarantined from the other contents of our fridge.
(The bottle on the left is the more civilised Lee Kum Kee's Sour Plum Sauce and is deemed low-risk)

