Fresh Bullet Chilies / Bird's Eye Chilies, 200g
Tiny, vibrant chilies that pack a bright, fruity heat—perfect for stir‑fries, sauces, pickles, and noodles.
Why you’ll love it
- Consistent, clean heat with a fresh, citrusy aroma.
- Excellent chopped raw for dipping sauces or smashed into sambal‑style condiments.
- Holds its punch in quick wok dishes, broths, and noodle bowls.
- Easy to portion: use whole for milder heat, slice for more kick.
How to enjoy
Pad Krapow‑style Thai basil chicken
Stir‑fry chopped chilies with garlic, then add sliced chicken breast. Season with a splash of soy sauce and a touch of sugar; toss in basil to finish. Cook hot and fast (3–5 minutes).
Garlic‑chili Gai Lan with oyster sauce
Flash‑stir‑fry Gai Lan with minced chilies and garlic in a little canola oil. Finish with oyster sauce and a splash of water; toss 2–4 minutes until crisp‑tender.
Broth vermicelli with tofu & enoki Broth-based
Simmer clear chicken broth, add rice vermicelli, cubes of silken tofu and enoki. Top with finely sliced chilies for clean heat.
Quick pickled chilies (no‑cook)
Slice chilies; cover with rice vinegar, a pinch of sugar, and salt. Rest 20–30 minutes. Use on noodles, dumplings, or grilled meats.
Prep Tips
- Wear gloves when slicing; avoid touching eyes. Wash hands with soap afterward.
- For milder heat, remove seeds and inner pith before chopping.
- Bloom chilies briefly in hot oil at the start of a stir‑fry to release aroma.
- Slice thinly for raw toppings, or smash with a pinch of salt for quick sauces.
Pairs well
- Garlic Bulbs and Ginger for classic stir‑fries.
- Light Soy Sauce and Sesame Oil for dipping sauces and marinades.
- Spring Onions to finish soups, noodles, and rice dishes.
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