1,001 Best Hot and Spicy Recipes (42 page)

 

6 cloves garlic, peeled and sliced
¼ cup (59 mL) peanut oil, divided
⅓ cup (79 mL) loose green tea leaves
2 tablespoons (30 mL) coarsely chopped peanuts
1 tablespoon (15 mL) toasted sesame seeds
¼ teaspoon (1.25 mL) sugar
¾ cup (177 mL) finely shredded Napa cabbage or bok choy
Juice of ½ lime
½ teaspoon (2.5 mL) ground cayenne
Lime wedges for garnish
Whole dried red chiles for garnish

 

1.
In a saucepan, heat 2 teaspoons (10 mL) of the oil over medium-high heat. Add the garlic and fry until it starts to brown.

2.
In a bowl, combine the tea leaves with 1 tablespoon (15 mL) of the oil and, using your fingers, knead the oil into the leaves until it is well distributed. Let the mixture sit at least 1 hour or until the leaves soften. If your tea is extremely dry, you may want to add a few drops of water.

3.
Add the remaining ingredients, including the remaining peanut oil, and mix well. Garnish with the lime wedges and chiles and serve.

Yield: 4 servings

Heat Scale: Medium

 

For the Dressing:
3 egg yolks
⅓ cup (79 mL) minced ginger
2 tablespoons (30 mL) soy sauce (Japanese shoyu preferred)
2 tablespoons (30 mL) rice wine vinegar
1 teaspoon (5 mL) dark sesame oil
2 tablespoons (30 mL) honey
¾ cup (177 mL) macadamia nut oil (or substitute peanut oil)
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) Dijon mustard
2 fresh chile piquins, stems and seeds removed, diced (or substitute serranos)
1½ cups (354 mL) macadamia nut oil (or substitute peanut oil)
2 tablespoons (30 mL) water
Juice of 1 lemon

 

1.
In a blender or food processor, blend the egg yolks, ginger, and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and blend on low speed. With the machine still running, slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

 

For the Carmelized Macadamia Nuts:
1 tablespoon (15 mL) dark brown sugar
2 tablespoons (30 mL) water
¾ cup (177 mL) diced Macadamia nuts

 

1.
In a heavy skillet, heat the sugar over medium heat until it melts. Stir in the water, add the nuts, and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Let cool to room temperature.

 

For the Salad:
1½ cups (354 mL) Kula greens (mixed baby lettuces)
1 cup (236 mL) dried papaya, mango, cherries, or raisins

 

1.
Toss the dressing with the greens and dried fruit until well coated. Garnish with the macadamia nuts.

Yield: 4 servings

Heat Scale: Medium

 

2 large daikon radishes, peeled and shredded
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) sugar
l-2 hard-boiled eggs, peeled and chopped
1 apple, peeled, cored, and shredded
4-6 tablespoons (60-90 mL) sour cream
1 teaspoon (5 mL) ground cayenne

 

1.
Place the daikon in a bowl, sprinkle the salt and sugar over the top, and toss well. Let the radishes sit at room temperature for 30 minutes. Transfer the radishes to a large sieve and press firmly on the shredded pieces to get out as much moisture as possible. Discard the liquid.

2.
Return the daikon to the bowl, toss with a fork to separate the pieces, and add the chopped hard-boiled eggs and shredded apple. Stir in the sour cream, mixing gently but thoroughly. Sprinkle with the cayenne and serve.

Yield: 4 servings

Heat Scale: Medium

 

For the Dressing:
¼ cup (59 mL) finely chopped fresh santaka chiles (or substitute serranos or jalapeños)
½ teaspoon (2.5 mL) finely grated fresh ginger root
1 teaspoon (5 mL) minced garlic
¼ cup (59 mL) distilled white vinegar
2 cups (473 mL) cold water
2 tablespoons (30 mL) sugar
½ teaspoon (2.5 mL) trassi (shrimp paste)
1 teaspoon (5 mL) salt

 

1.
Combine the chiles, ginger, garlic, and vinegar in a food processor and blend for 30 seconds. Scrape down the sides of the processor bowl with a rubber spatula. Blend again until the mixture is smooth. Add the water, sugar, trassi, and salt to the chile mixture and blend for a few seconds longer. Taste for seasonings, adjust as needed, and set aside.

 

For the Salad:
1 cup (236 mL) fresh bean sprouts
20 ounces (560 g) tofu, cut into ½-inch (1 cm) cubes
1 cup (236 mL) thinly shredded purple cabbage
1 cup (236 mL) thinly sliced radishes
1 cup (236 mL) chopped prepared sauerkraut
1 cup (236 mL) shelled peanuts

 

1.
Steam the bean sprouts for 12 to 15 minutes, then set them aside to cool. Next arrange the sprouts, tofu, cabbage, radishes, sauerkraut, and peanuts in layered mounds on a large platter. Pour the dressing evenly over the salad and serve immediately.

Yield: 6 servings

Heat Scale: Medium

 

1 bunch romaine lettuce, washed, leaves separated and gently dried
½ head purple cabbage, shredded
2 (1-inch [2.5 cm] stalks) lemongrass, minced
2 papayas, peeled, seeded, and thinly sliced
2 firm tomatoes, sliced into thin rounds
½ pound (224 g) cooked shrimp
2½ tablespoons (37.5 mL) roasted peanuts, crushed
2 serrano or jalapeño chiles, seeded and cut into slivers
Juice of 2 limes
Juice of 1 lemon
2 tablespoons (30 mL) fish sauce (nam pla)
1 tablespoon (15 mL) sugar
2 green onions, finely chopped

 

1.
On a medium platter, arrange the lettuce leaves and set aside. In a bowl, combine the cabbage and lemongrass. Set a few slices of the papayas and tomatoes aside for garnish and add the rest to the bowl. Arrange the mixture on the platter, adding the shrimp and peanuts to cover. Garnish with the remaining papaya and tomatoes and the chiles.

2.
In a separate bowl, mix the lime juice, lemon juice, fish sauce, sugar, and green onions together, stirring until the sugar dissolves. Pour the dressing evenly over the salad and refrigerate until serving time.

Yield: 4 servings

Heat Scale: Medium

 

1 cup (236 mL) shredded fresh coconut
1 teaspoon (5 mL) sugar
2 teaspoons (10 mL) soy sauce
1 tablespoon (15 mL) lemon juice
1 tablespoon (15 mL) lime juice
2 tablespoons (30 mL) water
2 teaspoons (10 mL) vegetable oil
2 cloves garlic, crushed
1 serrano or jalapeño chile, stem and seeds removed, chopped
2 tablespoons (30 mL) finely diced onion
2 large grapefruit, peeled and sectioned

 

1.
Place the coconut in a frying pan and roast it over medium heat until it just turns brown. Transfer the coconut to a mixing bowl. Add the sugar, soy sauce, lemon and lime juices, and water.

2.
Pour the oil into the frying pan and add the garlic, chile, and onion. Sauté over medium heat until brown. Add this to the coconut mixture, stirring well.

3.
Arrange equal amounts of the grapefruit segments on four plates, then pour some of the coconut dressing over each. Refrigerate for at least 15 minutes and before serving.

Yield: 4 servings

Heat Scale: Hot

This spicy dish features
Cucumis sativus
, or the cucumber, along with fresh herbs and scallops. The addition of two types of chiles makes this Cambodian recipe twice as good!

 

For the Dressing:
4 tablespoons (60 mL) sugar
1½ tablespoons (22.5 mL) salt
6 tablespoons (90 mL) water
4 tablespoons (60 mL) lime juice
1 tablespoon (15 mL) lemon juice
4 tablespoons (60 mL) fish sauce
3 cloves garlic, peeled and minced

 

1.
Combine the sugar, salt, and water in a sauce pan. Cook, stirring, over low heat until the salt and sugar dissolve, then remove the pan from the heat and let cool. When the mixture is cool, add the juices, fish sauce, and garlic.

 

For the Salad:
8 medium cucumbers, peeled lengthwise and thinly sliced
7 ounces (196 g) boiled lean pork, cubed into ½-inch (1 cm) pieces
2 cups (473 mL) soaked bean thread noodles
½ cup (118 mL) green New Mexican chile, roasted, peeled, seeded, and chopped
2 pounds (1.1 kg) cooked scallops
¼ cup (59 mL) fresh mint leaves
¼ cup (59 mL) fresh basil leaves
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1 tablespoon (15 mL) fresh Thai chiles, chopped (or substitute piquins)
1 large purple cabbage, washed, outer leaves removed
1 orange, peeled and quartered

 

1.
Combine all the ingredients except the cabbage leaves and orange segments in a bowl. Add the salad dressing a little bit at a time, tossing the salad to cover evenly. Arrange each portion on a bed of cabbage leaves. Garnish each serving with an orange quarter.

Yield: 6 servings

Heat Scale: Medium

 

For the Dressing:
5 tablespoons (75 mL) prepared tamarind sauce
4 teaspoons (20 mL) prepared spicy coconut relish (sambal kelapa, avail-
able in Asian markets)
½ teaspoon (2.5 mL) crushed fresh ginger
2 teaspoons (10 mL) salt
1 cup (236 mL) fresh young coconut meat, coarsely grated

 

1.
Combine the tamarind sauce, sambal kelapa, ginger, and salt in a bowl and mix well. Add the coconut last, gently tossing it in the dressing.

 

For the Salad:
½ pound (224 g) fresh bean sprouts, washed
2 cups (473 mL) shredded purple cabbage
½ pound (224 g) fresh spinach, coarsely chopped
½ pound (224 g) string beans, washed and broken into 1-inch (2.5 cm) strips
2 limes, sliced into rounds

 

1.
Steam the bean sprouts, cabbage, spinach, and string beans separately, until they are al dente. When all of the vegetables have been steamed, combine them in a bowl and set them aside to cool to room temperature.

2.
On individual salad plates, combine the vegetables with the dressing and serve immediately at room temperature. Garnish each plate with sliced limes.

Yield: 4 servings

Heat Scale: Hot

 

3 tablespoons (45 mL) lime juice
2 tablespoons (30 mL) fish sauce (nam pla)
5 dried Thai chiles, crushed (or substitute piquins)
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) minced ginger
2 tablespoons (30 mL) finely sliced lemongrass
2 tablespoons (30 mL) finely minced shallots
¼ cup (59 mL) prawns or shrimp, diced, boiled, and shelled
¼ cup (59 mL) fish, diced and boiled
¼ cup (59 mL) scallops, boiled
¼ cup (59 mL) baby squid, sliced
¼ cup (59 mL) clams, boiled and shelled
¼ cup (59 mL) fresh mint leaves
¼ cup (59 mL) cilantro
¼ cup (59 mL) shredded kaffir lime leaves
3 serrano or jalapeño chiles, stems and seeds removed, thinly sliced

 

1.
In a large bowl, combine the lime juice, fish sauce, and crushed chiles. Gently mix in the garlic, ginger, lemongrass, and shallots, and set aside.

2.
In a separate large bowl, combine the seafood. Pour the lime juice mixture on top of the seafood, tossing well. Garnish with the mint leaves, cilantro, kaffir lime leaves, and sliced chiles.

Yield: 4 servings

Heat Scale: Mild