That recipe is one of my favourites!

The spicing of dishes is at a level that I like, but as for hotness I do tone it down. I always have a bag of Thai chilis in my crisper.

It depends on the origin of the dish. If I was making the Chinese style cauli-flied rice for myself, I would fry a chopped thai chili with it. Something like the chicken wih prosciutto and olives doesn't need heat.

Karen