1,001 Best Hot and Spicy Recipes (110 page)

2.
In a large, heavy pot, heat the oil over medium heat. Add the onion and garlic and sauté for 1 minute. Add the boiling water, okras, and reserved salt beef. Cover and simmer for 15 minutes.

Add the chile, rice, and reserved codfish; cover the pot, and simmer for 20 minutes, until the rice is cooked.

Yield: 6 servings

Heat Scale: Medium

 

1 cup (236 mL) dried red kidney beans
2 ounces (56 g) salt pork, minced, or 2 slices bacon, chopped
2 cloves garlic, peeled and minced
2 green onions or 1 leek, white part only, chopped
½ teaspoon (2.5 mL) dried thyme (or substitute 1 sprig fresh thyme)
¼ teaspoon (1.25 mL) freshly ground black pepper
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute
1 habanero)
2 cups (473 mL) coconut milk, commercial or homemade
2½ cups (591 mL) water
2½ cups (591 mL) uncooked white rice
Salt, to taste

 

1.
Wash and clean the kidney beans, then put them in a heavy pot and add water to cover. Bring the beans to a boil, reduce the heat to a simmer, and cover. Simmer the beans for about 2 hours or until they are almost tender.

2.
Stir in the salt pork, garlic, leek, thyme, pepper, chile, coconut milk, and water and bring the mixture to a light boil. Reduce the heat to a simmer, cover, and cook for 20 to 25 minutes, until all of the liquid has been absorbed. If the mixture seems too dry, add a little water; if it seems too wet, remove the cover and allow the liquids to slowly evaporate. Add salt to taste.

Yield: 6-8 servings

Heat Scale: Medium

 

½ cup (118 mL) dried black-eyed peas (or substitute 1 [16-ounce (454 g)] can, drained)
1 pound (454 g) eggplant, peeled and cubed
½ teaspoon (2.5 mL) salt
1½ tablespoons (22.5 mL) canola oil
1 cup (236 mL) chopped onion
2 jalapeño chiles, stems and seeds removed, chopped
2 cloves garlic, peeled and minced
⅛ cup ( 30 mL) chopped fresh ginger
½ cup (118 mL) chopped green bell pepper
2 cups (473 mL) chopped tomatoes
1 tablespoon (15 mL) tomato paste
1 tablespoon (15 mL) ground cayenne
1 teaspoon (5 mL) curry powder of your choice from Chapter 1
2 teaspoons (10 mL) hot pepper sauce of your choice (or use one from Chapter 2)
¼ pound (112 g) fresh green beans, cleaned and cut into 1-inch (2.5 cm)
pieces
1 cup (236 mL) cooked long-grain rice

 

1.
If you are using dry dried peas, wash them, cover them with cold water, and soak them in the refrigerator overnight. The following day, drain them, add new water, and boil them for 30 minutes. If you are using canned beans, put them in a large, heavy pot, cover them with water, and bring the mixture to a boil. Reduce the heat and simmer for 30 to 40 minutes, until they are tender.

2.
Preheat the oven to 350°F (180°C).

3.
Place the cubed eggplant in a colander, sprinkle it with the salt, and let it drain for 30 minutes. Rinse off the salt, place the cubes on paper towels, and blot dry.

4.
In a large casserole, heat the oil over medium heat. Add the eggplant and sauté for 2 minutes. Add the onion, chiles, garlic, ginger, bell pepper, tomatoes, tomato paste, cayenne, curry powder, and hot sauce and simmer for 8 minutes, stirring occasionally.

5.
Stir in the black-eyed peas and green beans, cover, and simmer for 10 minutes. Stir in the rice, cover, and bake for 30 to 40 minutes, checking occasionally to make sure there is enough liquid to prevent burning.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) unsweetened coconut milk
1 cup (236 mL) uncooked white rice
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground white pepper
½ cup (118 mL) chopped green New Mexican chile, stems and seeds
removed, excess moisture blotted out

 

1.
Bring the coconut milk to a rolling boil. Add the remaining ingredients. Stir the mixture to blend, cover, reduce the heat to a simmer, and cook for 20 minutes.

Yield: 5-6 servings

Heat Scale: Medium

 

2 cups (473 mL) cooked white rice, slightly chilled
1 teaspoon (5 mL) crushed black pepper
¼ cup (59 mL) roasted and chopped fish (grouper preferred)
1 cup (236 mL) chopped red onion
¼ cup (59 mL) shredded coconut
¼ cup (59 mL) sliced and cooked long beans (or substitute green beans)
¾ cup (177 mL) sliced cucumber
¼ cup (59 mL) bean sprouts
⅛ cup (30 mL) grated fresh ginger
3 fresh serrano or jalapeño chiles, stems and seeds removed, minced
2 tablespoons (30 mL) chopped fresh mint leaves

 

1.
In a large bowl, toss all the ingredients together. Place the rice in a serving bowl and decorate it with sliced green onions and fresh mint leaves.

Yield: 4 servings

Heat Scale: Medium

 

1 large, ripe pineapple
2-3 tablespoons (30-45 mL) vegetable oil
3 fresh prawns, shelled, cleaned, and finely chopped
¼ pound (113 g) Chinese sausage, chopped, or browned ground pork
1 shallot, peeled and finely chopped
1 clove garlic, peeled and minced
2 fresh red serrano or jalapeño chiles, stems and seeds removed, sliced into rings
2 cups (473 mL) cooked and cooled rice
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) fish sauce
1 tablespoon (15 mL) soy sauce
½ teaspoon (2.5 mL) lemon zest
1 teaspoon (5 mL) sugar

 

1.
Cut the pineapple in half lengthwise, using a decorative zigzag cut. Carefully cut out the flesh and measure out ¾ cup (177 mL). Place the pineapple pulp in a colander to drain. Cut a very small slice from the bottom of each pineapple half so it will lay flat without tipping.

2.
In a wok or large skillet, heat the oil over high heat. Add the prawns, sausage, shallot, garlic, and chile rings and sauté for 2 minutes.

3.
Add the remaining ingredients and toss until blended and heated through. Serve immediately or keep warm in a 350°F (180°C) oven for a few minutes until serving.

Yield: 4 servings

Heat Scale: Hot

 

2 tablespoons (30 mL) vegetable oil
½ cup (118 mL) finely chopped onion
3 fresh serrano of jalapeño chiles, stems and seeds removed, minced
1 tablespoon (15 mL) Red Curry Paste (page 37)
2 cloves garlic, peeled and minced
¼ cup (59 mL) finely minced pork or ham
4 cups (.95 L) cooked rice, chilled
2 eggs, beaten
1 tablespoon (15 mL) fish sauce
2 teaspoons (10 mL) sweet soy sauce
Salt, to taste
Freshly ground white pepper, to taste
¼ cup (59 mL) finely chopped green onions
⅓ cup (79 mL) thinly sliced cucumber
3 tablespoons (45 mL) minced cilantro

 

1.
In a wok or large skillet, heat the oil over medium heat. Add the onion and chiles and fry until the onion starts to wilt. Add the curry paste and fry for 2 minutes, until the oil starts to separate.

2.
Add the garlic and pork and stir-fry for 2 minutes.

3.
Stir in the rice and toss until it is coated with the chile paste mixture.

4.
Make a deep well in the center of the rice mixture. Add the beaten eggs and allow them to cook, undisturbed, for about 20 seconds, then mix them throughout the rice.

5.
Add the fish sauce, sweet soy sauce, salt, pepper, and green onions and toss with the rice.

6.
Place the rice on a heated platter and garnish with the cucumber and cilantro.

Yield: 6 servings

Heat Scale: Mild

 

4 teaspoons (20 mL) ground coriander
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) ground turmeric
½ teaspoon (2.5 mL) ground cayenne
1 (5-inch [12.5]) piece ginger, peeled
3 cloves garlic, peeled
20 shallots, peeled
1 cup (236 mL) water
6 tablespoons (90 mL) vegetable oil
6 cups (1.4 L) coconut milk
3 cups (708 mL) rice, washed and drained
4 bulbs lemongrass, minced
Salt, to taste
Fried green onion rings for garnish

 

1.
In a blender or food processor, combine the coriander, cumin, turmeric, cayenne, ginger, garlic, shallots, and water and purée. In a heavy skillet, heat the oil over medium heat. When it is almost sizzling, add the puréed ingredients and cook, stirring, until they are fragrant, about 1 minute.

2.
Add the coconut milk and bring to a slow boil. Reduce the heat to a simmer, add the rice and lemongrass, cover, and cook until the rice is done, about 30 to 40 minutes.

3.
Add the salt to taste and garnish with the fried green onion rings.

Yield: 6-8 servings

Heat Scale: Mild

 

Cooking spray
3 eggs, lightly beaten
2 medium onions, peeled and coarsely chopped
2 cloves garlic, peeled
½ teaspoon (2.5 mL) dried shrimp paste
2 tablespoons (30 mL) vegetable oil
1 pound (454 g) boneless pork or lean beef, cut in thin strips
1 pound (454 g) medium prawns or shrimp, shelled and deveined
6 cups (1.4 L) cold cooked rice
2 cups (473 mL) firmly packed mung bean sprouts
2 tablespoons (30 mL) light soy sauce
1 tablespoon (15 mL) prepared sambal oelek
1 cucumber, thinly sliced

 

1.
Spray a large frying pan with cooking spray. Pour the eggs into the pan and cook over medium heat until the omelette is set. Remove the omelette and cut it into strips.

2.
In a blender, combine the onions, garlic, and shrimp paste and blend to a paste. If no blender is available, finely chop the onions, crush the garlic, dissolve the shrimp paste in a little hot water, and combine the three ingredients together.

3.
In a frying pan, heat the oil over medium-high heat. Add the paste and fry for a minute. Add the meat and stir-fry for a couple of minutes until cooked. Add the shrimp and cook until they begin to curl up and turn light pink, about 2 minutes. Stir in the rice, bean sprouts, soy sauce, and sambal oelek. Toss until everything is well mixed and heated through.

4.
Decorate with the cucumber and the strips of omelette and serve.

Yield: 8-10 servings

Heat Scale: Mild

 

4 tablespoons (60 mL) vegetable oil, divided
1 cup (236 mL) chopped onions
1 tablespoon (15 mL) chopped garlic
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
1 tablespoon (15 mL) ground cumin
½ teaspoon (2.5 mL) ground hot red chile
½ teaspoon (2.5 mL) ground ginger
2 quarts (1.9 L) cooked rice
4 eggs
2 tablespoons (30 mL) water
¾ pound (336 g) shrimp, cooked and peeled
½ pound (224 g) ham, cut into strips