1,001 Best Hot and Spicy Recipes (64 page)

4 cups (.95 L) coconut milk
2 pounds (1.1 kg) chuck roast or another inexpensive cut of beef, trimmed
of all fat and cut into 1½-inch (3.5 cm) chunks
1 cup (236 mL) dry roasted peanuts
½-¾ cup (118-177 mL) Gaeng Mussamun (Muslim Curry Paste, page 39)
½ cup (118 mL) coconut milk (optional)
4 (2-3 inch [5-7.5 cm]) cinnamon sticks
6 whole cardamom seeds
3 tablespoons (45 mL) fish sauce
2 tablespoons (30 mL) palm sugar (or substitute dark brown sugar)
3 tablespoons (45 mL) tamarind sauce
2 tablespoons (30 mL) lime juice

 

1.
In a large, heavy skillet, bring the coconut milk to a slow boil. Add the beef chunks and peanuts and simmer for 45 minutes to 1 hour, until the meat is tender. With a slotted spoon, transfer the beef to another pan and keep warm.

2.
Continue to boil the coconut milk until it is reduced by about half. Stir in the curry paste and the coconut cream, if desired. Simmer the mixture for 1 minute, and then return the meat to the pan. Stir in the remaining ingredients and simmer for 5 more minutes.

Yield: 4 servings

Heat Scale: Hot

 

6 dried red cayenne or Thai chiles, seeded, soaked in water until soft, and chopped
Zest of 1 lime
1 tablespoon (15 mL) whole black peppercorns
1 tablespoon (15 mL) coarsely chopped fresh ginger
1 teaspoon (5 mL) shrimp paste
2 stalks lemongrass, white bulb lightly mashed
5 shallots, peeled and coarsely chopped
1 tablespoon (15 mL) chopped fresh cilantro
½ teaspoon (2.5 mL) cumin seeds
2 tablespoons (30 mL) vegetable oil, divided
1 pound (454 g) lean ground beef, or 1 pound (454 g) lean boneless beef cut into paper-thin strips
1 cup (236 mL) Classic Chicken stock (page 46)
3 tablespoons (45 mL) fish sauce

 

1.
In a food processor or blender, purée the chiles, lime zest, black peppercorns, ginger, shrimp paste, lemongrass, shallots, cilantro, and cumin, adding 1 or 2 teaspoons (10 mL) of the oil to make a paste. Scrape this mixture into a large bowl, add the beef, and mix until the beef is well coated.

2.
Heat 1 tablespoon (15 mL) of the remaining oil over medium heat in a wok or large skillet. Add the beef-curry mixture and stir-fry for 1 minute, or until the beef loses its pink tinge. Add the chicken stock and bring the mixture to a boil. Cover and simmer for 30 minutes, or until the beef is cooked (or the strips are tender). Stir in the fish sauce and serve.

Yield: 6 servings

Heat Scale: Hot

 

3 cups (708 mL) coconut milk, divided
5 tablespoons (75 mL) Gaeng Ped (Red Curry Paste, page 37)
1½ pounds (680 g) prepared chuck steak, thinly sliced
1 teaspoon (5 mL) lemon zest or 2 crushed kaffir lime leaves
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) bamboo shoots
3 tablespoons (45 mL) fish sauce
2 teaspoons (10 mL) palm sugar or brown sugar
1 cup (236 mL) eggplant, zucchini, or yellow squash, cut into ¾-inch (1.5 cm) cubes
2 green serrano or jalapeño chiles, stems and seeds removed, sliced into
rings
½ cup (118 mL) coarsely chopped fresh basil leaves

 

1.
In a large, heavy Dutch oven, heat 1 cup (236 mL) of the coconut milk. When it is hot, stir in the curry paste and cook until little drops of oil appear on the surface, about 5 minutes. Continue to cook, stirring, for 1 minute.

2.
Add the meat and simmer the mixture for 5 minutes, making sure some liquid remains in the pan. If it starts to disappear before the meat is cooked, add a little more coconut milk. At the end of the 5 minutes, add the remaining coconut milk, lemon zest or lime leaves, salt, bamboo shoots, fish sauce, sugar, and eggplant and simmer for 10 minutes, or until the beef is tender.

3.
Stir in the chiles and the basil and simmer for 2 minutes. Serve with steamed rice.

Yield: 2-4 servings

Heat Scale: Mild to Medium, depending on how much sauce you use

 

For the Spiced Sauce:
1 teaspoon (5 mL) soy sauce
½ teaspoon (2.5 mL) Asian chile paste
½ teaspoon (2.5 mL) hoisin sauce
½ teaspoon (2.5 mL) cooking sherry
½ teaspoon (2.5 mL) rice vinegar
½ teaspoon (2.5 mL) ground ginger
½ teaspoon (2.5 mL) minced garlic
½ teaspoon (2.5 mL) ground hot red chile
1 teaspoon (5 mL) Major Grey’s Mango Chutney

 

1.
In a saucepan, combine all the sauce ingredients and cook over medium heat for 5 minutes, stirring constantly.

 

For the Noodles:
1 cup (236 mL) rice stick noodles, broken into pieces
3-4 tablespoons vegetable oil
1 pound (454 g) cooked or raw pork
1 cup (236 mL) bean sprouts
1 cup (236 mL) sliced bok choy
1 cup (236 mL) chopped red and green bell peppers
1 cup (236 mL) Classic Chicken Stock (page 46)
12 small shrimp, cleaned, cooked, and peeled
¼ teaspoon (1.25 mL) curry powder
1 pinch salt
1 pinch sugar

 

1.
Place the rice noodles in a bowl, add enough hot water to cover, and soak for 5 minutes. Drain the noodles and set them aside.

2.
In a wok or a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned. Add the bean sprouts, bok choy, bell pepper, and chicken stock and bring to a boil. Add the drained rice noodles, Spiced Sauce, shrimp, curry powder, salt, and sugar. Toss well in the wok until all of the ingredients are hot, and serve immediately.

Yield: 4-6 servings

Heat Scale: Hot

 

2 tablespoons (30 mL) vegetable oil
4 candlenuts or macadamia nuts, ground
1 tablespoon (15 mL) shrimp paste
2 shallots, peeled and minced
2 tablespoons (30 mL) preserved, salted soybeans, pounded into a paste
1¼ pounds (568 g) pork belly, cut into thick strips, lightly sautéed and drained (or substitute thick-cut bacon)
1 cup (236 mL) tamarind sauce
4 fresh green serrano or jalapeño chiles, stems and seeds removed, thinly sliced
1 cup (236 mL) Classic Chicken Stock (page 46), divided
2 tablespoons (30 mL) sugar, divided

 

1.
Heat the oil in a wok or large skillet over low heat. Add the candlenuts, shrimp paste, and shallots and sauté until the mixture is lightly browned. Add the soybean paste and cook, stirring, for 1 minute.

2.
Add the pork, tamarind sauce, chiles, ½ cup (118 mL) of the chicken stock, and 1 tablespoon (15 mL) of the sugar and bring to a boil. Reduce the heat to a simmer, half cover the wok, and simmer for 30 minutes, stirring once. If the mixture seems too thick, add a little more stock. Taste the mixture, and if it seems too tart, sprinkle in more of the sugar and simmer a few more minutes.

Yield: 4 servings

Heat Scale: Medium

 

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

 

1.
In a food processor or blender, blend or process 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 chiles and continue to process until smooth.

 

For the Satays:
1 pound (454 g) rump steak, cut in thin strips
6 large chicken breast fillets, cut in 1-1½-inch (2.5-3.5 cm) cubes
1 (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 skewers. (Don’t combine the meats—use one type of meat per skewer.) Brush the meats well with the Satay Sauce, and grill or barbecue the satays until tender, brushing occasionally with the sauce while cooking.

2.
Serve with the remaining Satay Sauce for dipping.

Yield: 6 servings

Heat Scale: Hot

 

4 cloves garlic, peeled and minced
2 tablespoons (30 mL) chopped fresh ginger
6 red or green serrano or jalapeño chiles, seeded and chopped
½ teaspoon (2.5 mL) shrimp paste
1½ cups (354 mL) chopped onion
3 tablespoons (45 mL) vegetable oil
1½ pounds (680 g) beef, thinly sliced
1 cup (236 mL) water
3 tablespoons (45 mL) tamarind sauce
1½ tablespoons (22.5 mL) soy sauce
2 teaspoons (10 mL) palm sugar (or substitute brown sugar)
Salt, to taste

 

1.
In a blender or food processor, blend the garlic, ginger, chiles, shrimp paste, and onions until smooth.

2.
In a large, heavy skillet or wok, heat the oil over high heat. Add the blended mixture and fry, stirring constantly, for 4 to 5 minutes until the mixture no longer sticks to the pan. Add the beef strips and stir-fry them until there is no pink showing. Add the remaining ingredients and simmer until the beef is tender and most of the liquid has evaporated, about 10 minutes.

Yield: 6 servings

Heat Scale: Medium

 

6 shallots, peeled
3 cloves garlic, peeled
5 fresh red serrano or jalapeño chiles, seeded
1 tablespoon (15 mL) freshly grated ginger
1 teaspoon (5 mL) ground turmeric
1 pinch salt
8 cups (1.9 L) coconut milk
3½ pounds (1.59 kg) chuck roast, cut into 1-inch (2.5 cm) cubes

 

1.
In a blender or food processor, grind the shallots, garlic, chiles, ginger, turmeric, and salt to a coarse paste.

2.
Heat the coconut milk in a large pot. Add the paste and the meat. Cook over low heat, uncovered, for 1½ to 2 hours, or until the meat is quite tender. Stir the mixture every 15 minutes or so. The sauce will become very thick.

3.
Raise the heat and, stirring continuously, cook the mixture until all the sauce is incorporated into the meat and the meat turns golden brown, about 30 minutes.

Yield: 6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) beef arm roast
1 teaspoon (5 mL) salt
4 cloves garlic, peeled
2 teaspoons (10 mL) dried shrimp paste
1 tablespoon (15 mL) fresh lime juice
1 teaspoon (5 mL) whole black peppercorns
1 teaspoon (5 mL) coriander seeds
¼ teaspoon (1.25 mL) ground coriander
2 teaspoons (10 mL) palm sugar (or substitute brown sugar)
2 tablespoons (30 mL) sliced galangal (or substitute 1 teaspoon [5 mL] powdered galangal)
4 fresh serrano or jalapeño chiles, stems and seeds removed
3 tablespoons (45 mL) oil (peanut preferred)

 

1.
Wash the beef, place it in a heavy pot with enough water to cover it, and add the salt. Bring the water to a boil, then reduce the heat to a simmer and cover the pot. Cook for 1½ to 2 hours, or until the meat is very tender. Transfer the meat to a colander and let it drain until it is cool enough to handle. Shred the meat using 2 forks and discard the fat.