The spice wasn't the kind that made your eyes water and your throat feel like it was on fire. Instead, it was like a gentle, trickling stream—easy to handle while still providing a distinct spiciness. The sourness also helped cut the heat, making it perfect for people who couldn't handle much spice.
Tasting such a delicacy right after waking up sent her into a state of bliss. By the time she came to her senses, the bamboo tube in her hands was completely empty, with not even a speck of chili left.
Lin Chen was currently placing peeled taro chunks into a coconut shell bowl. The roasted taro was incredibly soft, turning into a mash with the slightest pressure. He then poured in the coconut milk left over from extracting coconut oil, along with a small amount of the oil itself, and stirred it all together, cooking it to a consistency similar to a mashed potato porridge.
As a dessert, the most important ingredient was, of course, sugar.
