Malaysian Kitchen - How to Cut Down the Spicy

I try not to make my food so spicy because if you can only taste the chili, you can't taste any other flavours. I think that some people say they don't like chili at all, which is a shame. But if it just does blast you, it stops you enjoying the other flavours. So, this is something that I always share with my cook free class students about how to cut down the spiciness and all that. There are more than 400 different types of dried chilies in our restaurant. We tend to use around a kilo a week.