Hot! Hot! Hot!

I am sure like these jalapenos, we were once hot! hot! hot!  Fortunately for me, my mum is a very opened minded Chinese lady and she is one person who has no fear of gossips.  No amount of gossips will stop her doing what she thinks is right. I salute her!


Do you all remember back in the seventies, where hot pants, bell bottoms, bell sleeve shirts, micro mini skirts, bare backs and black boots were in fashion?  Yours truly was the first Chinese girl with long black hair, I mean really long till my waist, in my neighbourhood who wore all of the above. Mind you, my mum had received ear full from relatives, friends and neighbors that she should not allow me to dress indecent. I heard complains like "Aiyah, why you let your daughter wear like that?" or "Choi!! Why at the back got no clothe one, so "yoke suen" (ugly looking)?" Why can't these "No. 8s" (When we call someone No.8 in Cantonese it means we regard the person a busybody) mind their own business?  Even my father was furious with me and had a big argument with my mum saying that she is too permissive. The truth was he could not stand to hear gossips. Honestly, people who could not overcome the fear of gossips will be upset all the time. I am glad I am like my mum, maybe not as cool as her but I am seldom being affected by gossips. 


I love the 70s, it was the best era in my life time. There were so many great songs and great fashion.  Here are some fashion of the 70s and I had them all in my wardrobe once upon a time. What about you?

Pictures from www.70scostumes.com

Now, are you ready for the genuine HOT stuff that are equally eye pleasing as the fashion above and at the same time give you one hack of a gratifying eating experience?

Stuffed Jalapeno peppers

Largey adapted from food.com with modification

Ingredients:

Servings: 6-10

12 -24 large jalapeno peppers

16 ounces cream cheese, room temperature

 4 large garlic cloves, minced

1/4 cup finely chopped sun-dried tomato

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon coarse sea salt

1 lb bacon
some cherry tomatoes 

toothpick, soaked for about 15 minutes in water

Method:

Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. Set the mixture aside . Slice the jalapeños lengthwise, then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper. Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. If removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out. Pat dry on paper towels the strps of bacon.  Just to soak up some of the grease. Fill either a pastry bag and pipe some of the filling into each pepper until full but still able to almost close the pepper. Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed. Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. Let them sit for about 5 to 10 minutes and serve with some cherry tomatoes.

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