1,001 Best Hot and Spicy Recipes (35 page)

 

1.
Cut the frogs’ legs into bite-sized pieces. Rinse them with cold water, pat dry with paper towels, and refrigerate. If you are using fresh lemongrass, peel away the outer leaves and cut away everything but the lower part of the stalk. Cut this part into thin slices, then mince. If you are using dried lemongrass, soak it in warm water for 1 hour, then drain and mince.

2.
In a food processor, combine the lemongrass, chiles, shallots, garlic, sugar, curry paste, curry powder, salt, and 1 tablespoon (15 mL) of the Nuoc Cham. Process the ingredients to a very fine paste. Remove the frogs’ legs from the refrigerator and rub the paste over them. Cover the legs and return them to the refrigerator for 30 minutes.

3.
While the legs are marinating, soak the noodles in water for 30 minutes, then drain them and cut them into 2-inch (5 cm) lengths.

4.
Heat the oil in a large skillet over medium heat. Add the onion and sauté it until it is translucent. Add the frogs’ legs to the oil, and brown well on all sides, about 3 to 4 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

5.
Add the coconut cream (or whatever variation you have chosen) and leave the lid off. In a bowl, add 1 tablespoon (15 mL) cold water and the remaining Nuoc Cham to the cornstarch and stir well. Add the cornstarch mixture to the skillet and cook, stirring, until the mixture thickens. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat, transfer to a platter, and garnish with the lime wedges. This dish is also great over rice.

Yield: 30 servings

Heat Scale: Varies

 

30 fresh spinach leaves, cleaned and dried
¾ cup (177 mL) unsweetened coconut flakes, toasted
1 tablespoon (15 mL) diced fresh lime
1 tablespoon (15 mL) minced shallot
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) minced fresh ginger
½ cup (118 mL) roasted peanuts
1½ teaspoons (7.5 mL) minced fresh Thai chiles
½ cup (118 mL) prepared Asian coconut-based hot sauce

 

1.
Arrange the spinach leaves flat on a serving platter. Place 2 to 3 peanuts, 1 teaspoon (5 mL) toasted coconut, and a few pieces each of the lime, shallot, garlic, ginger, peanuts, and chiles in the center of each spinach leaf.

2.
To serve, add ½ teaspoon (2.5 mL) of the Asian hot sauce to each spinach leaf; wrap the leaf around the filling, and eat the whole topped leaf in one bite. This results in an explosion of delicious and varied flavors and textures.

Yield: 24 dumplings

Heat Scale: Hot

 

8 purple cabbage leaves, blanched
9 ounces (252 g) ground lean pork
1 tablespoon (15 mL) minced green onions
2 red jalapeño chiles, stems and seeds removed, minced
½ teaspoon (2.5 mL) minced garlic
1 tablespoon (15 mL) light soy sauce
1 tablespoon (15 mL) ginger juice (squeezed from fresh ginger)
⅛ teaspoon (.6 mL) minced ginger
1 tablespoon (15 mL) cornstarch
2 tablespoons (30 mL) sesame oil
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) freshly ground black pepper
8 commercial spring roll wrappers

 

1.
Place four of the cabbage leaves in a steamer basket and set aside. Finely chop the other four leaves and put them in a medium-sized mixing bowl. Add the pork, green onions, chiles, garlic, soy sauce, ginger juice, ginger, cornstarch, sesame oil, sugar, and pepper. Mix well.

2.
Place the spring roll wrappers on a plate and cut each wrapper in half. Place a heaping teaspoon (7.5 mL) of the filling in the center of each wrapper, then gather up the edges of the wrapper and twist them together to a point. Place the dumplings in the steamer on the cabbage leaves. Steam for about 18 minutes.

Yield: 8 triangles

Heat Scale: Medium

 

5 shallots, peeled and sliced, divided
½ teaspoon (2.5 mL) ground turmeric
2 fresh piquin chiles, seeded and minced (or substitute any small, hot chiles)
1 teaspoon (5 mL) minced fresh ginger
1 clove garlic, peeled and sliced
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) dried shrimp
2 cups (473 mL) grated coconut
1 tablespoon (15 mL) rice flour
Corn oil as needed for deep frying

 

1.
In a food processor, blend 3 of the shallots, the turmeric, chiles, ginger, garlic, salt, pepper, and shrimp into a paste. Transfer the paste to a mixing bowl and mix in the remaining 2 shallots, the coconut, and the rice flour.

2.
Cut out 8 (3½-inch [8.5 cm]) squares of aluminum foil, fold them in half diagonally into triangles, and fold over and pinch together the top and bottom edges along 2 of the open sides of each triangle, forming pockets with 1 open side. Fill each triangle with about ⅓ cup (79 mL) of the mixture and press them together firmly between your palms, so that the mix will stick together when removed from the foil pouch. Refrigerate until ready to use.

3.
Heat the oil in a wok over medium heat. Carefully remove the coconut triangles from the foil and fry them in batches. Turn them over to brown on all sides, then transfer them to paper towels to drain.

Yield: 12 servings

Heat Scale: Medium

 

6 macadamia nuts
5 shallots, peeled and sliced
3 serrano or jalapeño chiles, seeded and minced
2 cloves garlic, peeled and sliced
⅛ teaspoon (.6 mL) ground turmeric
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) ground coriander
2 cups (473 mL) rice flour
4 cups (.95 L) coconut milk
1 egg, beaten
5 green onion, dark green parts only, sliced thinly
2 pounds (1.1 kg) tempeh
Peanut oil as needed for deep frying

 

1.
In a food processor, finely chop the nuts. Add the shallots, jalapeños, garlic, turmeric, salt, and coriander and blend to form a smooth paste.

2.
In a large mixing bowl, mix together the rice flour, coconut milk, and egg until smooth. Add the paste and the green onions and mix well. The batter should be thin. Cut the tempeh into 2 × 3-inch (5 × 7.5 cm) slices ⅛-inch (.25 cm) thick. In a deep skillet, heat the oil over high heat. Dip the tempeh in the batter and fry it in batches until the tempeh is firm but not brown.

Yield: 8-10 servings

Heat Scale: Medium

 

For the Satay Sauce:
½ cup (118 mL) roasted and salted peanuts
1 onion, peeled and chopped
½ cup (118 mL) smooth peanut butter
2 cloves garlic, peeled and minced
⅓ cup (79 mL) chutney
¼ cup (59 mL) peanut oil
1 tablespoon (15 mL) light soy sauce
¼ cup (59 mL) lemon juice
6 dried birdseye chiles (chiltepins or piquins), stems removed, soaked in water, finely minced

 

1.
In a blender or food processor, grind the peanuts until finely chopped, but not ground smooth. Add the onion and process for another 20 seconds. Add the peanut butter, garlic, chutney, oil, soy sauce, lemon juice, and chile and continue to process until smooth.

 

For the Satays:
1 pound (454 g) steak, cut in thin strips
6 large chicken breast fillets, cut in 1-1½ inch (2.5-3.5 cm) cubes
1 pound (454 g) pork fillet or boned pork loin, cut in 1-1½ inch
(2.5-3.5 cm) cubes

 

1.
Thread the meats onto wooden skewers. Don’t combine the meats—use one type of meat on each skewer. Brush the meats well with the Satay Sauce and grill the satays until tender, brushing occasionally with the sauce while cooking.

2.
Serve with the remaining Satay Sauce for dipping

Yield: 3 cups (708 mL)

Heat Scale: Medium

 

½ pound (224 g) medium-sharp white cheddar cheese, finely shredded
½ pound (224 g) Emmentaler cheese, finely shredded
¼ cup (59 mL) pure sour cream (containing no additives)
¼ cup (59 mL) full-fat mayonnaise
8-10 large cloves garlic, pressed
½ teaspoon (2.5 mL) ground cayenne or hot paprika, or more to taste
¼ teaspoon (1.25 mL) salt

 

1.
Toss the shredded cheeses by hand in a large bowl.

2.
In a small bowl, mix together the sour cream, mayonnaise, pressed garlic, cayenne or paprika, and salt in a small bowl. Add this mixture to the cheese, stirring to mix well. Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld.

3.
Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm-ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.

Yield: 6-8 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) boneless pork butt or shoulder, cut into 1-inch
(2.5 cm) cubes
1½ quarts (1.42 L) plus ½ cup (118 mL) water, divided
Salt, to taste
Freshly ground black pepper, to taste
1 large tomato, cored
2 tablespoons (30 mL) vegetable oil
4 tablespoons (60 mL) lime juice, divided
3 cups (708 mL) finely shredded cabbage
½ cup (118 mL) finely chopped onion
3 or 4 fresh jalapeño chiles, stems and seeds removed, minced
1 pound (454 g) new potatoes, peeled and cut into ½-inch (1 cm) slices
Lime wedges for garnish

 

1.
Preheat the oven to 400°F (200°C).

2.
Place the pork in a 10 × 15-inch (25 × 37.5 cm) roasting pan. Add ½ cup (118 mL) of the water. Cover the pan tightly with aluminum foil and bake until the meat is very tender when pierced, about 1 hour. Uncover and continue roasting, stirring occasionally, until all the liquid has evaporated and the meat is well browned, about 15 minutes longer. Add salt and pepper to taste.

3.
While the meat cooks, cut 2 wedges from the tomato and dice the remainder. In a large bowl, combine the diced tomato, oil, 3 tablespoons (45 mL) of the lime juice, the cabbage, and salt and pepper to taste. Cover and chill.

4.
In a small bowl, mix together the remaining 1 tablespoon (15 mL) lime juice, the onion, and the chiles. Cover and chill.

5.
About 25 minutes before the meat is finished cooking, bring the remaining 1½ quarts (1.42 L) water to a boil in a 3 to 4 quart (3 to 4 L) pan. Add the potatoes, cover, and simmer until the potatoes are tender when pierced (they may break apart slightly), about 10 to 15 minutes. Drain the potatoes.

6.
When meat is well browned, use a slotted spoon to transfer it to a serving platter. Arrange the cabbage salad and hot potatoes next to it. Garnish with the tomato wedges. Serve the chile-onion salsa in a bowl with lime wedges for garnish.

 

Variation

Toss the pork with the cabbage salad and garnish with the potatoes.

Yield: 4-6 servings

Heat Scale: Medium

 

Juice of 2 limes
¼ teaspoon (1.25 mL) ground habanero chile (or substitute ground cayenne)
2 small oranges, cut in segments
1 small jicama, julienned
3 green onions, thinly sliced
Chopped fresh cilantro for garnish

 

1.
Combine the lime juice and habanero powder in a small bowl.

2.
Arrange the orange segments on a platter and top with the jicama and onions. Pour the lime juice mixture over the salad, garnish with the cilantro, and serve.

Yield: 6-8 servings.

Heat Scale: Medium