Spicy food lovers, take note! Asia’s full of spicy foods, but it’s not a competition. Every country’s got its own take on hot and spicy foods, with so many different delightful ways to burn your face off. Now for this list, we’re sticking mainly to spicy-yet-delicious recipes rather than the insane dishes you’d only eat to win a challenge. But that doesn’t mean you shouldn’t be ready to feel the pain. Find out where the most delicious spicy foods are to add to your bucket list!
Try one of southern Thailand’s spiciest foods, Gaeng Tai Pla
Oh man! What isn’t spicy in Thailand? Even their fruit salads have a zing that can rival most tom yums. So what is the spiciest, yet still-enjoyable dish in Thailand? For that, they say that you’ll have to head to the south of Thailand. A few notches of heat above the ever-popular tom yum are gaeng som, an orange curry made from shrimp paste, bird’s eye chillies and tamarind juice with fish meat; and gaeng kua kling – a dry fish or meat curry made of a paste containing chilli, pepper, lemon grass, turmeric, salt, garlic, galangal and shrimp paste. However, the dish with the most kick seems to be the gaeng tai pla, a dense and dark-coloured curry (from all the spices) featuring fish, pumpkin, eggplant and bamboo shoots, that has a salty hint, yet still delivers on the spiciness with dried chillies, galangal, turmeric and kaffir leaves. So where to head for these hot and spicy dishes? Make it a fun, food-filled holiday as you can taste the best of Thai cuisine at your favourite holiday islands of Phuket, Krabi, Koh Samui and other nearby islands.
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Try one of China’s famous spiciest foods, Mala Sauce
Technically, Mala sauce isn’t an actual dish, but it is what makes Szechuan dishes taste better, and it probably contributed to the naming of Chengdu, the capital of Szechuan Province, as a city of gastronomy by UNESCO in 2011. The word ‘Mala’ combines two Chinese characters that mean “numbing” and “spicy” so there’s no doubting how hot this sauce can get. Its spiciness comes from the Szechuan pepper, which contains 3% hydroxy-alpha-sanshool and ranks around 50,000 to 100,000 units on the Scoville Heat Scale (more or less the same as Bird’s Eye Chilli). It was said to be invented to mask the smell and taste of cheap meats like beef stomach, kidneys and solidified blood that poor pier workers used to eat, but now it’s enjoyed by foodies from all walks of life around the world, and of course most especially in Chengdu.
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Indulge in one Indonesia’s spiciest foods, Indomie Goreng Pedas Mampus
Like a certain chicken chain, there are different spiciness levels at Warung Makan Indomie Abang Adek in Jakarta, ranging from Pedas (Spicy), Pedas Sedang (Moderate Spiciness), Pedas Garuk (Scratch Yourself Spiciness), Pedas Gila (Crazy Spicy) and Pedas Mampus (Death By Spice). Of course, for readers of this article, the one to try is the one with the word ‘death’ in its name. The hottest dish here incorporates 100 Bird’s Eye chillies into the unassuming-looking, light-coloured Indonesian instant noodles that under normal circumstances can be quite yummy and even addictive. Don’t be fooled by its looks, as one bite is all it needs to get that burning sensation in the back of your throat. And forget sweating from the heat – some reviewers of the dish were apparently trembling from the spiciness. Not for the faint of heart!
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Get burnt with one of Malaysia’s spiciest foods, Devil’s Curry
It is said that you can’t claim to be Malaysian if you don’t enjoy spicy food – and there are all kinds of spicy food in Malaysia thanks to different influences from the Malay, Chinese, Indian and Bornean influences. One spicy yet yummy dish that is uniquely Malaysian is the Kari Debal, or Devil’s Curry, originating from the state of Malacca. Best made with any kind of meat, especially Christmas leftovers, it is a dish originating from the Kristang community in Malacca, whose ancestors were colonising Portuguese soldiers who married local women. With recipes calling for up to 30 shallots and 50 dried chillies, the dish is super spicy and flavourful, but with the additional ingredient of vinegar it gets an extra tangy kick. You’ll need to drink water or milk (or take a break) with every other spoonful, but somehow you’ll want to finish the whole dish and lick the plate as well!
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Get spooked out with one of India’s spiciest foods – Ghost Chilli Vindaloo
Any kind of meat, the most popular one for this dish being pork, and Bhut Jolokia peppers – also known as Ghost Chilli – are the main stars in this variation of Indian curry, said to have originated in Portugal. Bhut Jolokia is said to be the hottest pepper in the world, with the act of eating it described as a feeling ‘like dying’. But mix it with meat, potatoes, red chillies and a splash of vinegar, and it could probably be one of the most satisfying dishes you have ever had.
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Get seared with one of the spiciest foods in Sri Lanka, Sour Fish Curry
Some people say that spicy food in Colombo and the rest of Sri Lanka go beyond the spiciness of Mexican, Peruvian, Thai and even Indian food – but as it is light like Mediterranean food, you also taste how delicious it is. The quintessential dish to try here is the sour fish curry, made of fresh-caught fish in a curry with coconut, chilli powder and a tangy, tropical fruit known as the goraka. Eat it with rice, some vegetables and a yoghurt salad to help your tongue cool down following the singeing heat of the curry.
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Get the best and spiciest foods in Japan, the Super Spicy Miso Ramen
The land of the rising sun isn’t usually known for its spicy dishes, especially in comparison with other Asian countries. However, the island of Hokkaido seems to be the exception, as this is where the Geki Kara or Super Spicy Miso Ramen can be found. It’s mixed with chilli oil, making the normally clear soup look more like curry, while a whole habanero pepper can be added in by the chef should you want a stronger kick!
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Try not to get killed by The Donkatsu of Death, one of the spiciest foods in Seoul, Korea
If you feel ready to brave this dish of spicy pork cutlets also known as the Drop Dead Donkatsu, head to Onjeong Donkatsu in Gwanak-gu, but be sure to bring your own carton of milk. We can’t tell you what’s in the sinister-looking, blood red sauce that covers the cutlets, as the owner keeps mum on the recipe. All we can say for sure is that it contains the spiciest chilli on earth – either way, most diners can only manage a few bites before giving up. If you do manage to finish the whole thing, though, give yourself a pat on the back as you will be part of only a proud few to have unlocked this achievement.
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*Note: These rates are based on search queries made on NZ.KAYAK.com on 15 January, 2018. The prices are quoted in NZD. Flight prices are based on results for a return economy flight search. Hotel prices are for double occupancy and include taxes and fees. Prices are subject to change, may vary, or no longer be available.
