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| << March19, 2006 - ORANGE RECIPE COLLECTION |
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********************************************************************* Hi everyone and here is a collection of HOT AND SPICY recipes that are really really great. I am today posting an old collection to you from 2004 as I think its a nice collection and as my time is short as you are all aware etc. I thought you may enjoy me posting some of my past favourites over the next weeks while I compile some new and refreshing collections but it does take lots of time and I like my newsletters to have good content as you know. Well my friends, its cold outside AGAIN and a fresh bunch of snow. BUT, I am slowly enjoying seed growing coriander, basil, wonderful chillies, lettuce, carrots...hmmmmmmmmm, oh yes, leaks, rosemary, oregano and they are all doing well so in the next weeks I may be asking some questions on how to keep the bugs away although I am finding a little time to search the web on these issues. OH, I am also enjoying the growth, or beginnings of at least...avocados! Yes, here in DENMARK, haha! Well, they tend to be beautiful leaves but also tend to fall OFF often and I go by the rules and pick out the growing tips but anyway its fun and I LOVE the leaves even if I cannot produce the avocados themselves. Enjoy my friends and thanks again for your incredible patience while I gather some fresh and hopefully interesting ezines that are refreshing and new shortly. Keep safe and well, regards, Martin...(Publisher, International Recipes and Food Trivia.) ********************************************************************* As far as the laws of mathematics refer to reality, they are not certain; and as far as they are certain, they do not refer to reality. -Albert Einstein ********************************************************************* WEEKLY RIDDLE...(Answer at the bottom of this Newsletter) What do you get if you pour hot water down a rabbit hole? ********************************************************************* INCLUDED IN THIS POSTING 1) Thai Stir-Fried Beef with Chillies 2) Hot And Spicy Shrimp 3) Green Chicken Curry 4) Chicken in Coconut Soup 5) Spicy Broccoli Aioli Pizza 6) Mexican Chilli 7) Sweet Chilli Pork 8) Spicy Beef with Mint Leaves 9) spare Ribs Caribbean Style 10) Weekly Trivia... 11) Fish Stew 12) Rigatoni with Spicy Grilled Tomato Sauce 13) Spicy Vegetable Beef Soup 14) Spicy Chantaboon Rice Noodle Soup 15) Did You Know... 16) Spicy Seafood Gumbo 17) Thai Tom Yum (hot & Sour Soup) 18) Spicy Vegetable Curry 19) Just a Funny... 20) Spicy Meatballs ********************************************************************* 1) THAI STIR-FRIED BEEF WITH CHILLIES Use small Asian hot peppers for an extra spicy dish. Look for them at your local market in the speciality section or in an Asian market. INGREDIENTS 1 lb beef, sirloin or tenderloin, cut into long, thin slices 5 to 7 hot red chile peppers 2 tablespoons chopped onion 3 cloves of garlic 1 tablespoon Oyster sauce 1/2 tablespoon Fish sauce 1 cup carrots, cut into matchsticks 2 hot red chiles, cut into strips (optional) 5 celery leaves, chopped finely 2 tablespoons oil DIRECTIONS Pound together the 5 to 7 hot red chile peppers, onions and garlic until a paste forms. In a wok, heat the oil until hot and stir in the paste. Add beef and oyster sauce, stirring constantly until the beef is no longer pink. Add the fish sauce, optional chiles, carrots and celery leaves. Stir fry a few more minutes. Makes 3-4 servings. ********************************************************************* 2) HOT AND SPICY SHRIMP INGREDIENTS 3 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon minced, peeled fresh ginger 1/4 teaspoon crushed red pepper 1 pound shrimp 1 cup coarsly chopped green onions 1 tablespoon minced, peeled fresh ginger 3 cloves minced garlic 3/4 cup sliced red bell peppers 3/4 cup sliced yellow bell peppers 2 tablespoons fresh lemon juice 1/2 teaspoon white pepper 1/4 teaspoon salt 4 cups hot, cooked rice DIRECTIONS Combine first five ingredients in a medium bowl, add shrimp. Cover and marinate in refrigerator for 30-minutes. Heat oil in a large non-stick skillet over medium heat; add onions, ginger and garlic. Saute one minute stirring constantly. Add shrimp mixture, and saute two minutes. Stir in bell peppers, lemon juice, white pepper, and salt. Cook 1 1/2 minutes or until shrimp is done. Serve over rice. ********************************************************************* CURRY POWDER Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder (which bears little resemblance to the freshly ground blends of southern India) comes in two basic styles ??” standard, and the hotter of the two, "Madras." Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than 2 months. ********************************************************************* 3) GREEN CHICKEN CURRY INGREDIENTS 1 Onion, chopped 4 cloves Garlic, chopped 1 bunch Coriander with roots 1 bunch Basil 20g packet Thai Curry mix 3 tablespoons Oil 500g Chicken thigh fillets, sliced 400ml can Coconut Cream 2 tablespoons Lemon Juice 1 1/2 tablespoons Thai Fish Sauce DIRECTIONS Place onion, garlic, coriander (reserving about ?? of the bunch for garnish), basil, curry and 1 tbs of oil in a food processor. Process to a paste. Place half the paste in an airtight container. Freeze for later use. Heat remaining oil in a frying pan. Cook remaining paste until fragrant. Add chicken. Cook, stirring, for 5 minutes. Blend in coconut cream, lemon juice and fish sauce. Simmer, uncovered, for 10 to 15 minutes or until chicken is tender. Sprinkle with remaining chopped coriander. Serve with rice. Top with sliced fresh chilli for extra bite, if desired. Serves 4. ********************************************************************* 4) CHICKEN IN COCONUT SOUP Among the most popular Thai dishes is this Chicken in Coconut Soup. What is so distinctive about the taste is the presence of ???Kha??? in the ingredients. INGREDIENTS 1 cup sliced chicken breast 2 cups coconut milk 2 tablespoons nampla(fish sauce) 2 tablespoons lemon or lime juice 1 tablespoon sliced kha 1 tablespoon pounded chili and coriander leaves DIRECTIONS Cook chicken in coconut milk. Add sliced kha. Cook until chicken is tender. Pour in serving dish Season with nampla and lemon juice. Sprinkle with chili powder and coriander leaves. Serve hot. NOTE: KHA Looks like ginger root May be purchased in a package, dried. ********************************************************************* 5) SPICY BROCCOLI AIOLI PIZZA INGREDIENTS 2 teaspoons Cornmeal 500g pizza dough TOPPING 1/4 cup Olive oil 4 Garlic cloves, chopped 2 tb Chopped onion 1 tb Balsamic vinegar 1/3 cup Grated Pizza Cheese 1/2 teaspoon Dried basil leaves 1/2 teaspoon Dried thyme leaves 1/2 teaspoon Dried oregano leaves 1/4 teaspoon Red pepper flakes 16oz Cauliflower 7oz Jar roasted red peppers, drained, sliced into 2 x 1/4" strips 1/2 cup Grated Processed Cheese DIRECTIONS Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13x9" pan; sprinkle with cornmeal. Unroll dough; press in bottom and up sides of greased pan to form a rim. Bake for 5 to 8 minutes or until light golden brown. In food processor bowl with metal blade or blender container, combine oil, garlic, onion, vinegar, Processed Cheese, basil, thyme, oregano and red pepper flakes; process until smooth and set aside. Place cauliflower pieces evenly over Pizza Cheese. Dollop oil mixture evenly over top. Arrange pepper strips over cauliflower; sprinkle with Processed Cheese. Bake for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately. Serves 8. ********************************************************************* CHILLI POWDER A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin, coriander and cloves. CHILLI; CHILLI PEPPER; HOT PEPPER One of the wonders that Christopher Columbus brought back from the New World was a member of the Capsicum genus, the chile. Now this pungent pod plays an important role in the cuisines of many countries including Africa, China (Szechuan region), India, Mexico, South America, Spain and Thailand. There are more than 200 varieties of chiles, over 100 of which are indigenous to Mexico. They vary in length from a huge 12 inches to a 1/4-inch peewee. Some are long, narrow and no thicker than a pencil while others are plump and globular. Their heat quotient varies from mildly warm to mouth-blistering hot. A chile's color can be anywhere from yellow to green to red to black. Dried chiles are available year-round. The availability of fresh chiles varies according to the variety and season. Choose those with deep, vivid colors; avoid chiles with any sign of shriveling or soft spots. Fresh chiles can be stored in the vegetable drawer of the refrigerator. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes can contain up to 80 percent of a chile's CAPSAICIN, the potent compound that gives chiles their fiery nature. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat. After working with chiles, it's extremely important to wash your hands thoroughly; failure to do so can result in painful burning of the eyes or skin (wearing rubber gloves will remedy this problem). Chiles are used to make a plethora of by-products including CHILI PASTE, TABASCO sauce, CAYENNE and the dried red pepper flakes commonly found in pizzerias. Chiles are cholesterol free and low in calories and sodium. They're a rich source of vitamins A and C, and a good source of folic acid, potassium and vitamin E. ********************************************************************* 6) MEXICAN CHILLI (You can use recipe this to make burritos.) INGREDIENTS 8 medium New Mexico dried chiles, stemmed and seeded. 1 small white onion chopped 3 cloves of garlic chopped 1 teaspoon of oregano 1 teaspoon cumin powder 1 1/2 pounds of pork rib meat cut into 1 inch cubes 2 cups water DIRECTIONS Pan fry the chiles in 2 tablespoons of oil over medium heat, toasting them a few seconds on each side. Drain oil and cover with boiling water. A plate can be used to hold them down. Soak for a couple of hours. Fry meat, in a single layer, in 2 tablespoons of oil for 10 minutes over medium-high heat. Turn frequently. In the meantime, combine chillies, 1 cup of the juice is has made (discard the rest), onion, garlic, oregano and cumin into a blender. Blend until smooth. Strain through medium sieve Add chilli puree to pan with meat. Fry for 4 minutes until thick and darker. Scrape into a sauce pan and stir in 2 cups of water. Bring to a boil and simmer over medium-low heat, partially covered, for 45 minutes to an hour until tender. Serve with warm tortillas and salsa verde. ********************************************************************* 7) SWEET CHILLI PORK INGREDIENTS 1 tablespoon Oil 250g Pork Fillets, thinly sliced 1 clove Garlic, crushed 1 tablespoon Hoi Sin sauce 1 tablespoon Brown Sugar 1 tablespoon Fish Sauce 1 tablespoon Chilli Sauce 2 tablespoons Water 1 cup Bean Sprouts DIRECTIONS Heat oil in a frying pan. Add pork and garlic and fry over a high heat for 2 minutes. Add other ingredients and cook for a further 2 minutes. Serve with steamed white rice. Serves 2. ********************************************************************* 8) SPICY BEEF WITH MINT LEAVES INGREDIENTS 1 1/2cups ground beef 3 cloves garlic 1 tablespoon chopped red onion 1 teaspoon coriander seeds (powder) 1 teaspoon chili powder 1 tablespoon rice powder (browned) 1 tablespoon chopped green onion 10 mint leaves 2 tablespoons lemon or lime juice 1 teaspoon salt 1 tablespoon nampla (fish sauce) some lettuce, long green beans , celery stalk DIRECTIONS Brown ground beef, without oil, until the pink is gone. Place in a mixing bowl, let cool for 5 minutes. Using aluminum-foil, wrap the chopped red onion and garlic. Put it on the heat. Cook until it??™s almost burned. Unwrap it, pound it, and add to the beef. Season the beef with nampla, salt, lime juice, coriander seed (powder), rice powder, chili powder and green onion. Pour the mixture into the serving plate. Top with mint leaves. Serve with vegetables. ********************************************************************* 9) SPARERIBS CARIBBEAN STYLE INGREDIENTS 3 pounds meaty pork ribs, cut into individual ribs 1/4 cup packed brown sugar 1/4 cup dry sherry 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/2 teaspoon ground ginger 1 (14oz.) can crushed pineapple 1 teaspoon hot pepper sauce 1/4 cup shredded coconut DIRECTIONS Blanch ribs in simmering salted water 30 minutes; drain. Preheat grill. In a medium saucepan, combine the brown sugar, sherry, vinegar, Worcestershire sauce, salt and ginger. Bring to a boil, add the crushed pineapple with juice and simmer 5 minutes. Remove from heat; stir in hot pepper sauce and coconut. Arrange ribs in a baking pan and brush generously with the sauce. Grill under preheated grill 8 minutes, turn and grilll 8 minutes more. Brush frequently with the sauce to keep the ribs moist. Arrange on a platter; serve hot. Makes 6 servings. ********************************************************************* 10) WEEKLY TRIVIA...ESKIMO PIE January 24 is Eskimo Pie Patent Day Christian Kent Nelson (who was also a high school teacher) invented the Eskimo Pie in Onawa, Iowa in 1919 or 1920. He originally called it the I-Scream-Bar. Supposedly inspired by a boy having to make a difficult decision; the choice between ice cream and candy, and only having the price for one. This inspired the salesman to combine the two, and create the Eskimo Pie. It was an immediate success locally, and in July 1921 he partnered with Russell C. Stover the candy maker) to market and produce the the renamed 'Eskimo Pie.' They sold manufacturing rights to various other companies in exchange for royalty payments. By early 1922, they were selling at the rate of a million bars a day, and supposedly caused the price of cocoa beans to rise by 50%! Due to trademark lawsuits and high manufacturing and sales costs, the company was sold in 1924 to the company that made the foil wrappers for the Eskimo Pie, United States Foil Company, headed by R.S. Reynolds. (U.S. Foil later changed its name to Reynolds Metals Company). Nelson stayed with the company, which was now a subsidiary of U.S. Foil, until his retirement in 1961. ********************************************************************* 11) FISH STEW This is good with a tropical fish - Snapper, Talapia, Goat fish, Wenchman, Grouper etc. INGREDIENTS 1 1/2 lbs fish scaled and cleaned with lime or lemon 1 medium Onion finely chopped 1 Tomato chopped 1 Teaspoon Salt Pinch of Blackpepper 1 Clove Garlic 2 Tablspoons Oil 1 Tablspoon Margarine Pinch of Thyme 1 small chilli pepper Pinch Pimento (Allspice) ground 2 tablspoons wine vinegar DIRECTIONS Prepare fish with some salt & black pepper. Lightly fry in the oil on both sides, and set aside. Melt margarine in pan over medium heat. Add Onions, Tomato,Garlic chilli pepper & Spices. Cook slowly until soft, add a pinch of salt, the wine vinegar and adjust to taste. Add fish, cover and simmer for eight minutes. ********************************************************************* 12) RIGATONI WITH SPICY GRILLED TOMATO SAUCE This sauce has a wonderful smoky, spicy flavor and an unexpected richness. A sauce like this needs no Parmesan. INGREDIENTS 3 pounds vine-ripened tomatoes 1 large red bell pepper 2 jalapeqo chilies 3 to 4 tablespoons extra virgin olive oil Gray salt and freshly ground pepper 1 cup minced onion 1 tablespoon minced garlic 1 tablespoon finely chopped fresh oregano 2 tablespoons red wine vinegar 2 tablespoons Gorgonzola cheese 3/4 pound dried rigatoni 2 tablespoons finely chopped fresh flat-leaf parsley DIRECTIONS Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. In a bowl, toss the tomatoes, bell pepper, and chilies with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the bell pepper and chilies to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chilies in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and derib the bell pepper and chilies. Cut the bell pepper into small dice. Mash the chilies and taste to determine their heat. Heat the remaining 2 tablespoons olive oil in a large sauti pan over medium heat until hot. Add the onion, season with salt, and sauti until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and mashed chilies to taste and simmer for another minute. Add the vinegar and stir in the Gorgonzola. Season to taste with salt and pepper. Keep warm. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a warm serving bowl. Pour the tomato sauce over the top and add the parsley. Toss well and serve immediately. Note: An expandable colander set over the sink is a great way to drain pasta. ********************************************************************* 13) SPICY VEGETABLE BEEF SOUP "Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!" INGREDIENTS 1 pound rump roast 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14 ounce) can beef broth 1 (14 ounce) can stewed tomatoes 1 quart water 1 (16 ounce) package frozen mixed vegetables, thawed 4 mushrooms, sliced 2 stalks celery, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 teaspoon ground cayenne pepper 6 ounces rotelle pasta DIRECTIONS Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes. Stir in pasta and cook 10 minutes more, until pasta is tender. Makes 8 servings. Prep Time: 10 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 40 Minutes ********************************************************************* GARAM MASALA Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include BLACK PEPPER, CINNAMON, CLOVES, CORIANDER, CUMIN, CARDAMOM, DRIED CHILES, FENNEL, MACE, NUTMEG and other spices. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving. ********************************************************************* 14) SPICY CHANTABOON RICE NOODLE SOUP INGREDIENTS 1/2 lb Chantaboon Rice Noodles (Jantaboon or similar spelling may be on pkg.) 2 cups chicken or pork stock handful bean sprouts 2 tablespoons ground pork 3 prawns, shelled 3 fish balls 3 slices fish cake 3 thin slices cooked pork loin 3 thin slices BBQ pork 3 tablespoons fish sauce (or to taste) 1-2 tablespoons rice vinegar 1 teaspoon sugar 4-6 thin circular slices jalapeno, serrano or other hot pepper (to taste) 1/4 teaspoon dried roasted red thai chiles 1/8 teaspoon red chile flakes 1 tablespoon lime juice 1/2 tablespoon thinly sliced scallion 1 1/2 tablespoons coarsely chopped fresh cilantro 1 1/2 tablespoons ground peanuts DIRECTIONS Roast the red Thai chiles in a skillet until they turn a deep, dark red color and then pound them into small flakes in a mortar. Break pkg of noodles in half horizontally. Soak noodles in cold water for 30 to 40 minutes, drain. Add bean sprouts to noodles, quickly cook in boiling water for about 10 - 20 seconds, drain. Place noodles and sprouts in a large serving bowl. Add the cilantro, scallions and peanuts on top of the noodles and bean sprouts. Boil stock, add meat ingredients, sugar, fish balls, fish sauce, sliced peppers, vinegar and dried chiles. Boil for about 1 minute, no more. Remove from heat immediately and stir in lime juice. Pour over noodles. ********************************************************************* 15) DID YOU KNOW... The word posh, which denotes luxurious rooms or accomodations, originated when ticket agents in England marked the tickets of travelers going by ship to the Orient. Since there was no air conditioning in those days, it was always better to have a cabin on the shady side of the ship as it passed through the Mediterranean and Suez area. Since the sun is in the south, those with money paid extra to get cabin's on the left, or port, traveling to the Asia, and on the right, or starboard, when returning to Europe. Hence their tickets were marked with the initials for Port Outbound Starboard Homebound, or POSH. ********************************************************************* 16) SPICY SEAFOOD GUMBO INGREDIENTS 1 cup vegetable oil 1 cup flour 4 medium onions, chopped 8 stalks celery, chopped 3 cloves Garlic, minced 4 15 oz cans chicken broth 2 28 oz cans chopped tomatoes 2 10 oz pkgs frozen okra, sliced, thawed 1 pound crab claws 1/4 cup Worcestershire sauce 1 tablespoon hot sauce 5 bay leaves 1/2 cup fresh parsley, minced 2 teaspoons dried whole thyme 2 teaspoons dried whole basil 2 teaspoons dried whole oregano 2 teaspoons sage 1 teaspoon pepper 2 pounds shrimp, medium size, unpeeled 1 quart oysters, undrained 1 pound crab meat 1 pound fish fillets, cut in 1" cube hot cooked rice file powder, optional DIRECTIONS Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired, sprinkle with file. ********************************************************************* 17) THAI TOM YUM (hot & Sour Soup) INGREDIENTS 2 pounds fresh mushrooms (or other ingredient) cut into convenient spoonable size pieces... 2 stalks of lemon grass, bruised (this isn't eaten, but is an essential flavorant) 2 "kaffir" lime leaves (use lime zest if you can't get it) 2 coriander [cilantro] plants, chopped. 10 to 15 prik ki nu (birdseye chilis) thinly sliced. 2 to 5 dried red chilis juice of 3 or 4 limes 2 to 3 tablespoons of sliced bamboo shoots or coconut shoots 2 to 3 tablespoons of fish sauce. 1 to 2 tablespoons "chilis in oil" (The "chilis in oil" or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own: NAM PRIK PAO 4 tablespoon oil 3 tablespoon chopped garlic 3 tablespoon chopped shallots 3 tablespoon coarsely chopped dried red chiles 1 tablespoon fermented shrimp paste 1 tablespoon fish sauce 2 teaspoons of sugar DIRECTIONS Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside. In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste. The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want. NOTE: The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies. Beat the lemon grass with the grinder of the mortar and pestle (it's called a 'sa' in Thai, I'm never sure whether it is the mortar or the pestle in English...) or the back of a cleaver. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked (it doesn't take long for mushrooms, longer for chicken or shrimp, and longest for beef). VARIATION: Use three cups of thin coconut milk instead of water, the result is tom kha, rather than tom yum... ********************************************************************* 18) SPICY VEGETABLE CURRY INGREDIENTS 4" cube of Bean curd cut in small cubes 100 grams of String beans (thinly sliced) 2 carrots in thin strips 3 table spoon of coconut milk 2 hot chilli peppers 50g of bean sprouts 1/4 crunchy lettuce 1 table spoon of chopped fresh Basil leaves 3 teaspoon of grated ginger 1 onion 1 clove of garlic 10 lime leaves 1 lemon grass (crush the stem slightly for more flavour) 1 tablespoon of vegetable oil salt to taste DIRECTIONS In hot and steamy oil fry bean curd until it browns. Add onion, garlic and chopped chilies and stir for 25 seconds..Add sliced string beans and stir until it colors. Then add all the ingredients except bean sprouts and lettuce. Let it simmer for 5 minutes on low heat. Then add chopped lettuce and bean sprouts. Cut the heat off and stir well. Put the lid on for 1 minute.. This you could serve with rice.. Amount of chilli peppers and coconut milk may vary according to ones own taste. ********************************************************************* 19) JUST A FUNNY... Deep within a forest a little turtle began to climb a tree. After hours of effort he reached the top, jumped into the air waving his front legs and crashed to the ground. After recovering, he slowly climbed the tree again, jumped, and fell to the ground. The turtle tried again and again while a couple of birds sitting on a branch watched his sad efforts. Finally, the female bird turned to her mate. "Dear," she chirped, "I think it's time to tell him he's adopted." ********************************************************************* 20) SPICY MEATBALLS Ready in: 30-60 minutes INGREDIENTS 1 pound lean ground beef 2 eggs 1 (2 1/4oz) can deviled ham 1/3 cup fine dry bread crumbs 1/2 teaspoon salt 1/2 teaspoon dry mustard Few dashes hot pepper sauce 1 1/2 cup prepared mincemeat 1/2 cup apple juice 1 1/2 tablespoon cider vinegar DIRECTIONS Preheat oven to 375 degrees. Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4 inch in diameter. Arrange on jelly roll pans or other shallow pans. Bake for about 15 minutes. In a frying pan, heat mincemeat, apple juice and vinegar until bubbly; add meatballs. Bring to a boil again. Simmer covered, about 10 minutes. Turn into chafing dish to keep warm or transfer to serving platter. Serves 5. ********************************************************************* Answer to the Riddle at the Top of this Newsletter is, (Scroll down a Little for the Answer.) What do you get if you pour hot water down a rabbit hole? HOT CROSS BUNS! ********************************************************************* Well there we have it today my friends and I hope you have enjoyed reading this posting on a spicy hot theme. Have a wonderful Easter shortly and I look forward to beginning my next edition, take care everyone and thanks again for your cumuli.com ratings, regards, Martin. |
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| << March19, 2006 - ORANGE RECIPE COLLECTION |
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