The reader writes:
Tom Yum soup.
It was shrimp, calamari, fish, etc. Broth was thin and almost clear,
but had these tiny red peppers in it cooked into the solution. The
peppers that your often see fried in Hunan dishes.
Key: Eat this with rice. Plain. With water nearby.
No kidding, I’m sitting here salivating just thinking about this soup. I’m so crazy about spicy food, especially spicy Asian food. I’m going to Amsterdam next week to visit a sick friend, and am hoping to reacquaint myself with that city’s Indonesian rijsttafels. Do I have any Dutch readers who can recommend a respectable rijsttafel joint to me? Sambal oelek is my very special friend.