These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

Chili Peppers

Dozens of chilies, both fresh and dried, are an important flavoring agent in many regions of China and in most Southeast Asian countries. Red or green, use whatever variety you like. In general, the smaller the chili, the hotter it is. The tiny 1-1/2 inch Thai bird chili is one of the hottest available. The slightly larger Serrano is just a bit milder, followed by the broad shouldered jalapeno and the 5-inch Anaheim, which still has a gentle kick.

Whole dried red chilies are small, deep red, and fiery hot. Use whole or break into smaller pieces. Crushed red pepper flakes, which are chopped whole dried red chilies, are a bit hotter since the seeds and veins are exposed. Buy whole or crushed chilies that are bright red. Remember to wash your hands after handling any chili; their oils may burn or irritate your skin.

Store fresh chilies in a paper bag and refrigerate for up to two weeks. Store opened packages of dried chilies in a tightly sealed container in a cool, dry place. They will keep for several months.

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