Recently, my wife took her parents to the Cambodian Buddhist Temple for a fundraiser. At the event, local Cambodian and Thai food vendors set up to raise money to donate to the temple through food sales. My wife came back with some of my favorite foods, including green papaya salad, chicken wings stuffed with Cambodian herbs, spices, and chopped peanuts, and fried bananas, which I really appreciated after a long day running and participating in a jiu-jitsu scrimmage for grapplers over forty. 

My mother-in-law brought home some produce, including a small, green bitter eggplant (turkey berry) that is used in a variety of Cambodian and Thai dishes, but she specifically uses it in one of my favorite Cambodian dishes, prahok ling. Prahok ling is essentially ground pork, fermented fish paste (prahok), herbs and spices (kaffir lime leaf, lemongrass, turmeric, etc), bird’s eye chilis, and turkey berries all stir-fried together. 

The dish is served with jasmine rice, raw vegetables such as cabbage, carrots, and green beans, and lime wedges. The prahok ling is either eaten over the rice with the veggies as an accompaniment, or the veggies are used to scoop up the prahok ling and it is all eaten together. The lime is there in case someone wants to add some acid to the dish, which I always do because I like the salty, spicy, bitter, and sour combination. 

Before we started eating, my mother-in-law warned me that there were whole bird’s eye chilis in the dish. At first, I ate around them, but then I got brave and I took a bite with a piece of chili in it. It was delicious and not too spicy. I finished what I had with the remainder of the chili and I decided to have some more. 

This time, bravery turning into arrogance, I took a couple of chilis into my bowl. I chopped the chilis up with my spoon, mixed them around in the prahok ling, squeezed some lime on it, and started eating. After my first couple of bites, I realized that something was very different. These chilis were not like the last one. My mouth was on fire and I could feel my belly starting to get warm. 

I told wife that I think I made a mistake and everyone started laughing. They know, and I know but had forgotten in a state of prideful ignorance and hunger, that not all bird’s eye chilis are created equal. Even in the same batch, they can range from a pleasant, fruity heat to regretfully spicy. I had just eaten the spectrum and now I needed to reevaluate my situation. 

Humbled and happy to give everyone a reason to laugh, I began separating the chilis from the rest of my food and enjoyed the remainder of my meal. It was not only delicious, but it was also very nice to have a sit-down, home-cooked meal with my wife, daughter, and in-laws. These occasions used to be an everyday occurrence for us because we all lived together for many years, but now that we live apart, it is more rare, and so we appreciate it when it happens. A temporarily burnt mouth and bruised ego are a small price to pay for delicious food and good company.