1,001 Best Hot and Spicy Recipes (111 page)

 

1.
In a heavy skillet, heat 2 tablespoons (30 mL) of the oil over medium heat. Add the onion and garlic and sauté until the onion is wilted. Stir in the coriander, turmeric, cumin, chile, and ginger, reduce the heat, and cook, stirring, for about 20 seconds. Stir in the rice, mix well, and keep warm.

2.
In a bowl, combine the eggs and water in a bowl and whisk until frothy. In a skillet, heat the remaining 2 tablespoons (30 mL) oil over medium heat. Pour in the eggs and cook. When the bottom begins to set, carefully pull the edges away from the side of the skillet and allow the uncooked eggs to slide down to the bottom, as with an omelette. Slide the eggs from the pan, roll them up, and, slice them into pinwheels.

3.
To serve, heap the rice in a large bowl. Garnish the top with the shrimp and create runners down the rice with the ham. Place the egg pinwheels around the edge.

Yield: 6-8 servings

Heat Scale: Mild

 

1 pound (454 g) rice vermicelli
Vegetable oil for deep frying
4 tablespoons (60 mL) vegetable oil
½ cup (118 mL) chopped shallots
4 cloves garlic, peeled
1 cup (236 mL) yellow tofu (available at Asian markets), cut into ¾-inch (1.5 cm) cubes
1 teaspoon (5 mL) salt
5 eggs, beaten
¼ cup (59 mL) distilled white vinegar
¼ cup (59 mL) fish sauce
5 tablespoons (75 mL) sugar
1 teaspoon (5 mL) ground hot red chile
Sliced pickled garlic for garnish
Minced fresh serrano or Thai chiles for garnish
Chopped cilantro for garnish

 

1.
In a bowl, sprinkle the noodles with cold water and allow them to soften for a few minutes. If they are not uniformly soft or are too dry, sprinkle more water on them. Keep them moist.

2.
In a deep fat fryer, heat the oil to 350°F (180°C). Add the noodles and deep fry until they are golden. Remove them from the oil and keep them warm and crisp by wrapping them in paper towels.

3.
In a large skillet, heat several tablespoons (30-45 mL) of the oil over medium heat. Add the shallots and garlic and fry until soft. Push the mixture to one side of the pan and add the cubed bean curd. Fry the curd until it is crisp, turning it carefully in the pan.

4.
Add the salt and add more oil if necessary. Add the eggs and turn continuously until they are almost done.

5.
Sprinkle the eggs with the vinegar, fish sauce, sugar, and ground chile and stir until the ingredients are blended. Mix in the crisp fried noodles and the egg mixture and heat gently.

6.
Serve the finished dish with any or all of the garnishes.

Yield: 10 side-dish servings

Heat Scale: Mild

 

1¼ cups (295 mL) rice flour
2 cups (473 mL) water
¼ teaspoon (1.25 mL) ground turmeric
1 green onion, thinly sliced
¼ cup (59 mL) plus 2 tablespoons (30 mL) vegetable oil, divided
1 pound (454 g) lean pork shoulder or loin, cut into ¼-inch (.5 cm) slices, divided
1 pound (454 g) medium shrimp, peeled and deveined, divided
2 small onions, peeled and thinly sliced, divided
10 medium mushrooms, sliced, divided
1¼ teaspoons (6.25 mL) freshly ground black pepper
2½ cups (591 mL) mung bean sprouts, divided
1 recipe Nuoc Cham (Vietnamese Dipping Sauce; page 96)

 

1.
In a bowl, whisk together the rice flour and water. Add the turmeric and green onion and mix well. Set the batter aside.

2.
In a large, nonstick skillet, heat 1½ tablespoons (22.5 mL) of the oil over high heat. Add 3 slices of pork, 3 shrimps, a few slices of onion, and 1 sliced mushroom. Lightly sprinkle with black pepper and cook until the onion starts to brown slightly, about 1 minute. Ladle ⅓ cup (79 mL) of the batter into the skillet and tilt the pan to distribute the batter evenly. Keep the heat on high, cover the skillet, and cook until the sides of the pancake turn deep brown and curl up, about 3 to 4 minutes. Scatter ¼ cup (59 mL) bean sprouts over the pancake, fold it in half, and slide it onto a warm platter. Keep the pancake warm in the oven while you make more pancakes with the remaining ingredients.

3.
Sprinkle the pancakes with the dipping sauce before serving, or serve it on the side.

Yield: 6-8 servings

Heat Scale: Mild

 

1 pound (454 g) dried black beans, rinsed
14 cups (3.3 L) hot water, divided
1 habanero chile, left whole (or substitute 3 whole jalapeños)
3 tablespoons (45 mL) lard or vegetable oil
1 cup (236 mL) chopped onion
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
4-5 cups (.95-1.18 L) cooked white rice

 

1.
Place the beans in a heavy Dutch oven and cover them with 8 cups (1.9 L) of the hot water. Bring the beans to a boil and boil, uncovered, for 2 minutes. Remove the pot from the heat, cover, and set aside to soak for 1 hour.

2.
Drain the soaked beans. Clean out the Dutch oven, return the beans to it, and cover with the remaining 6 cups (1.4 L) hot water. Add the whole habanero. Bring the beans to a boil, lower the heat to a simmer, cover, and simmer for 1 hour or until the beans are tender. Remove the habanero. Using a small strainer, remove about one-third of the beans from the pot, letting the cooking liquid drain back into the pot. Set the drained beans aside.

3.
In a large skillet, heat the lard or oil over medium heat. Add the onion and sauté for 30 seconds. Add the garlic and toss for a few seconds. Add the drained beans and mash them with a potato masher until they are smooth. Return this mixture to the pot of cooked beans and stir thoroughly. Reheat for 20 minutes, or until the beans are hot and bubbling. Add salt and pepper to taste. Serve the beans with hot rice.

Yield: 6-8 servings

Heat Scale: Hot

 

¼ pound (113 g) bacon, cut into ¼-inch (.5 cm) pieces
3 cloves garlic, peeled and mashed
1 cup (236 mL) chopped onions
¾ cup (177 mL) coarsely chopped walnuts
4 rocoto chiles, stems and seeds removed, minced (or substitute 6 jalapeños)
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 pound (454 g) dried black beans, boiled according to the Brazilian Black
Beans recipe (page 737) and pressed through a sieve to remove the skins
¾ cup (177 mL) evaporated milk or half-and-half
3 hard-boiled eggs, thinly sliced for garnish

 

1.
Preheat the oven to 350°F (180°C).

2.
In a small skillet, fry the bacon until it is crisp. Drain the bacon and return the fat to the skillet.

3.
Add the garlic and onions and sauté until the onions are soft. Add the walnuts, chiles, salt, pepper, and beans and mix well. Cook, adding the milk a little at a time, until the beans are creamy.

4.
Transfer the mixture to a baking dish and bake for 15 to 20 minutes.

5.
Garnish with the reserved cooked bacon and the egg slices.

Yield: 3-4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter, divided
1 tablespoon (15 mL) olive oil
1 leek, white part only, finely diced
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
16 ounces (about 4 cups [.95 L]) fresh lima beans or 1 (16-ounce [454 g])
package frozen baby lima beans, thawed (do not use dried beans)
½-1 cup (118-236 mL) water
1 tablespoon (15 mL) fresh lemon or lime juice
1 teaspoon (5 mL) lemon or lime zest
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper

 

1.
In a small, heavy skillet, melt 1 tablespoon (15 mL) of the butter with the olive oil. Add the leek and aji chiles and sauté for 30 seconds. Add the lima beans, water, and citrus juice and bring the mixture to a boil. Lower the heat to a simmer, cover, and simmer for 8 to 10 minutes.

2.
In a bowl, combine the remaining 1 tablespoon (15 mL) butter with the citrus zest and the salt and pepper. When the beans are tender, drain them and add the butter mixture. Simmer for 1 minute and stir to coat the beans.

Yield: 4 servings

Heat Scale: Varies, but usually mild

 

1 cup (236 mL) black beans
1 bay leaf
4 tablespoons (60 mL) vegetable oil, divided
¼ teaspoon (1.25 mL) ground cumin, or to taste
¼ teaspoon (1.25 mL) dried oregano, or to taste
1 clove garlic, peeled
1 pinch curry powder
Salt, to taste
Freshly ground black pepper, to taste
½ cup (118 mL) chopped onion
⅓ cup (79 mL) chopped red bell pepper
1 tablespoon (15 mL) Worcestershire sauce
1 teaspoon (5 mL) Lea & Perrins steak sauce
Louisiana hot sauce, to taste
1½ cups (354 mL) cooked rice

 

1.
In a large pot, cover the beans with water and soak for at least 4 hours. Bring the water to a boil. Add the bay leaf, 3 tablespoons (45 mL) of the oil, the cumin, the oregano, the garlic, and the curry powder. Reduce the heat and simmer for an hour or until the beans are soft. Season with the salt and pepper. Drain the beans and reserve the liquid.

2.
In a large skillet, heat the remaining oil over medium heat. Add the onion and bell pepper and sauté until soft. Add the remaining ingredients.

3.
Combine the beans with the rice mixture. If the mixture is too stiff, add a little of the bean water or some chicken stock to achieve the desired consistency.

 

Variation

Gallo Pinto on the Caribbean side of the country is flavored with local coconuts. Cook the beans in coconut milk with a couple of small, hot, fresh chiles until the beans are soft. Drain and add sautéed onion and garlic. Combine with cooked rice, garnish with chopped cilantro, and serve.

Yield: 10-12 servings

Heat Scale: Medium to Hot

 

2 pounds (1.1 kg) flor de mayo beans (or substitute pink or pinto beans)
5 serrano chiles, stems and seeds removed, cut into slices
1 cup (236 mL) coarsely chopped onion
1 cup (236 mL) chopped tomato
½ cup (118 mL) chopped cilantro
4 cloves garlic, peeled and chopped
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ pound (113 g) chopped bacon or salt pork
¼ pound (113 g) pork sausage
½ pound (224 g) pork meat, cut into ¼-inch (.5 cm) cubes
¼ pound (113 g) chorizo
¼ pound (113 g) chopped ham

 

1.
Wash and pick over the beans. Place them in a very large, heavy pot and cover them with cold water. Bring them to a boil, boil for 2 minutes, then turn off the heat. Allow the beans to sit, covered, for 1 hour. Drain the beans, return them to the pot, and cover them with hot water. Bring them to a boil and add the chiles, onion, tomato, cilantro, garlic, and black pepper. Reduce the heat to a simmer and cover.