1,001 Best Hot and Spicy Recipes (65 page)

2.
In a blender, blend the garlic, shrimp paste, lime juice, peppercorns, coriander seeds, ground coriander, sugar, galangal, and chiles until smooth.

3.
Heat the oil in a large, heavy skillet over low heat. Add the blended mixture and sauté for 1 to 2 minutes.

4.
Add the shredded beef and stir well to coat. Serve over hot, cooked rice with vegetables from Chapter 13 and sambals from Chapter 2.

Yield: 4 servings

Heat Scale: Mild

 

1 pound (454 g) ground pork
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) chopped onions
2 cloves garlic, peeled and minced
1 egg, beaten
2 teaspoons (10 mL) any sambal from Chapter 2 (or substitute a hot sauce
such as Tabasco)
2 medium eggplants
2 tablespoons (30 mL) vegetable oil

 

1.
Quickly sauté the pork in a skillet, drain off the excess fat, and mix the pork with the salt, pepper, onions, garlic, egg, and sambal.

2.
Remove about 2 inches off the stem end of the eggplant and carefully core out the interior, leaving about a ¾-inch (1.5 cm) thick shell. Cube the cored-out eggplant flesh. In a skillet, heat the vegetable oil over medium heat. Add the chopped eggplant and sauté for about 5 minutes. Add the eggplant to the pork mixture and toss lightly to mix.

4.
Stuff the pork and eggplant mixture into the cored-out eggplants.

5.
Place the stuffed eggplants in a deep saucepan and add enough water to come about 3 inches (7.5 cm) up the sides of the eggplants. Bring the water to a boil, reduce the heat to a rolling simmer, and cook, covered, for 30 to 45 minutes, until the eggplants can be easily pierced with a knife. Carefully remove the eggplants from the saucepan and let them rest for 5 minutes. Then cut the eggplants into 1-inch slices, taking care that the filling doesn’t fall out.

6.
Arrange 2 slices on each plate and serve with additional sambal.

Yield: 6-8 servings

Heat Scale: Medium

 

1 pound (454 g) tender beef, sliced into thin strips
½ pound (224 g) prawns or shrimp, shelled and deveined
1 cup (236 mL) cooked chicken, sliced into thin strips
2 tablespoons (30 mL) curry powder (freshly made or imported preferred)
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) chopped celery
1 large onion, peeled and chopped
2 cups (473 mL) finely sliced carrots
1 cup (236 mL) shredded cabbage
4-6 birdseye chiles (chiltepins), stems removed, soaked in water until soft, finely minced (or substitute piquin or cayenne chiles)
½ teaspoon (2.5 mL) freshly ground black pepper
2 cloves garlic, peeled and crushed
½ pound (224 g) thin egg noodles, cooked and rinsed well
1 cup (236 mL) Classic Chicken Stock (page 46)

 

1.
In a bowl, combine the beef, prawns, chicken, and curry powder.

2.
In a skillet, heat the oil over high heat. Add the curried mixture and stir-fry for a couple minutes, or until the beef is almost done. Add the celery, onion, carrots, cabbage, chiles, pepper, and garlic and stir-fry for another 3 minutes.

3.
Add the noodles and chicken stock and simmer for 7 to 10 minutes, stirring occasionally.

Yield 10-12 servings

Heat Scale: Medium

 

For the Satay:
2 tablespoons (30 mL) peanut or corn oil
¾ cup (177 mL) chopped onion
6 garlic cloves, peeled and minced
2 beef hearts, cut into 1-inch (2.5 cm) cubes
2 pounds (1.1 kg) beef chuck, cut into 1-inch (2.5 cm) cubes
1½ pounds (680 g) veal or beef tongue, cut into 1-inch (2.5 cm) cubes
1 pound (454 g) beef tripe, cut into 1-inch (2.5 cm) cubes
4 fresh serrano or jalapeño chiles, stems and seeds removed, puréed into a paste
2 tablespoons (30 mL) chopped fresh cilantro
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) ground turmeric
1 tablespoon (15 mL) finely chopped fresh ginger
1 (2-inch [5 cm]) piece galangal (or double the amount of fresh ginger)
1 (3-inch [7.5 cm]) square lemon peel or bitter orange
2 salam leaves (or substitute 2 bay leaves)
1 (2-inch [5 cm]) stick cinnamon
1 cup (236 mL) water
2 stalks lemongrass, bulbs only, mashed lightly
3½ cups (826 mL) coconut milk

 

1.
In a large, heavy skillet, heat the oil over medium heat. Add the onion and sauté for 30 seconds, then add the garlic and sauté lightly, taking care not to burn it.

2.
Add the cubed meats and toss until they are coated with the onion-garlic mixture, adding more oil if necessary. Add the chiles, cilantro, cumin, salt, turmeric, ginger, galangal, lemon peel, salam leaves, cinnamon, water, and lemongrass. Cover the skillet, turn the heat to low heat, and cook for 45 minutes to 1 hour, or until the meats are tender. Stir in the coconut milk and simmer for an additional 30 minutes.

3.
Using a slotted spoon, transfer the meats to a bowl.

4.
Pour the meat sauce into a saucepan and measure 2½ cups (591 mL) of the sauce back into the skillet. Bring the sauce to a slow, rolling boil

 

For the Sauce:
1 cup (236 mL) coconut milk
½ cup (118 mL) rice flour
Reserved sauce from the meat
1 large tomato, peeled, seeded, and coarsely chopped

1.
Pour the coconut milk and the rice flour into a small glass jar and shake vigorously to blend them into a thin mixture. Slowly pour the mixture into the boiling meat sauce and cook, stirring constantly until the mixture thickens slightly. Add the chopped tomato and reduce the heat to a simmer. The mixture should resemble a thick white sauce.

2.
Thread the different cuts of meat onto soaked bamboo skewers, so that there is variation of textures on each skewer. Broil in the oven or charcoalbroil the skewers until the meat starts to crisp a little, 2 to 3 minutes on each side. Dip the skewers into the hot meat sauce and arrange them on a heated platter. Serve the sauce in a warmed bowl for extra dipping pleasure.

Yield: 3-4 servings

Heat Scale: Medium

 

1 clove garlic, peeled
1 small onion, peeled and quartered
1 cup (236 mL) roasted peanuts
3 fresh serrano or jalapeño chiles, stems and seeds removed
1 teaspoon (5 mL) sugar
1 (1-inch [2.5 cm]) piece fresh ginger, peeled
3 tablespoons (45 mL) tamarind sauce
1 tablespoon (15 mL) fresh lime juice
2 tablespoons (30 mL) water
¼ cup (59 mL) coconut milk
1 tablespoon (15 mL) soybean sauce
Salt, to taste
Freshly ground black pepper, to taste
1 pound beef fillet, cut into 1-inch (2.5 cm) cubes
½ cup (118 mL) thick coconut milk

 

1.
Soak some bamboo skewers in water for 30 minutes.

2.
In a blender, blend the garlic, onion, peanuts, chiles, sugar, ginger, and tamarind sauce until the mixture is smooth.

3.
Fry the blended mixture in a small, heavy skillet over medium-high heat for 1 minute. Add the lime juice, water, coconut milk, and soybean sauce and bring the mixture to a quick boil. Reduce the heat to a simmer and cook the mixture for 1 minute. Remove the mixture from the heat and set it aside.

4.
Lightly salt and pepper the beef cubes and toss them to coat. Thread 5 to 6 cubes of beef on each skewer, brush the meat with the coconut milk, and brush on the chile mixture.

5.
Broil or barbecue the meat, about 3 minutes per side. Place the grilled meat on a heated platter and serve it with the remaining dipping sauce in a small bowl.

Yield: 5-6 servings

Heat Scale: Medium

 

1 (2-inch [5 cm]) piece fresh ginger, peeled and sliced
3 cloves garlic, peeled
1 large onion, peeled and cut into eighths
3 tablespoons (45 mL) vegetable oil
½ teaspoon (2.5 mL) ground turmeric
1 tablespoon (15 mL) crushed chile piquin or other small, hot dried chiles
½ teaspoon (2.5 mL) fish sauce
1 teaspoon (5 mL) shrimp paste
1 teaspoon (5 mL) shrimp sauce
2 pounds (1.1 kg) boneless, lean pork, cut into pieces 2 inches (5 cm) long and 1 inch (2.5 cm) wide
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) grated unripe (green) mango
1 teaspoon (5 mL) paprika
3 cups (708 mL) water

 

1.
In a blender or small food processor, purée the ginger, garlic, and onion. Heat the oil in a large, heavy skillet over low heat. Add the purée, the turmeric, and the chile until the mixture becomes red-brown, about 3 to 5 minutes. Stir in the fish sauce, shrimp paste, and shrimp sauce and fry for 1 minute.

2.
Add the pork, salt, green mango, and paprika and continue to stir-fry until the pork starts to brown, about 8 to 10 minutes.

3.
Stir the water into the simmering pork mixture and bring it to a boil. Reduce the heat to a simmer, cover, and simmer until the liquid is reduced to 1 cup (236 mL), about 1 hour and 15 minutes. Check the meat and stir occasionally to prevent sticking and burning. At the end of the cooking period, the sauce should be thick, about the consistency of a thick white sauce.

4.
Serve with steamed rice and stir-fried vegetables.

Yield: 8 skewers

Heat Scale: Medium

 

2 red serrano or jalapeño chiles, stems removed
¼ cup (59 mL) thinly sliced lemongrass
6 kaffir lime leaves or the peel of 1 lime
4 cloves garlic, peeled
1 slice or 1 teaspoon (5 mL) galangal (or substitute ginger)
½ cup (118 mL) oyster sauce
2 tablespoons (30 mL) sugar
1 pinch salt
½ cup (118 mL) water
1 pound (454 g) beef, cut into thin slices and threaded onto skewers

 

1.
Mash or blend together the chiles, lemongrass, lime leaves, garlic, and galangal. Add the oyster sauce, salt, sugar, and water. Place the mixture in a saucepan, bring it to a boil, and boil for 1 minute. Remove the pan from the heat and let the mixture cool. Taste for sweetness—the sugar should be present but not dominant.

2.
Marinate the beef on skewers in the refrigerator for at least 1 hour.

3.
Grill the skewers over hot coals, keeping the beef at least 4 inches (10 cm) from the heat lest the sugar burn, until it reaches your desired doneness.

Yield: 8 servings

Heat Scale: Medium

 

3 serrano or jalapeño chiles, roasted and peeled, stems and seeds removed
4 poblano or New Mexican green chiles, roasted and peeled, stems and seeds removed
¼ cup (59 mL) soy sauce
1 onion, peeled and cut into eighths
10 cloves garlic, peeled
1 cup (236 mL) orange juice
½ cup (118 mL) apple cider vinegar
1 teaspoon (5 mL) whole black peppercorns, ground
1 (1-inch [2.5 cm]) cinnamon stick, ground
½ teaspoon (2.5 mL) cumin seed, ground
1 teaspoon (5 mL) whole coriander, ground
3 pounds (1.36 kg) pork loin
3 tablespoons (45 mL) vegetable oil

 

1.
In a blender, purée both chiles, the soy sauce, the onion, the garlic, the orange juice, and the vinegar. Transfer the mixture to a bowl and stir in the ground peppercorns, cinnamon, cumin, and coriander.

2.
Place the meat in a glass baking pan. Pour the puréed mixture over the meat, cover the pan with plastic wrap, and refrigerate overnight.