1,001 Best Hot and Spicy Recipes (84 page)

Yield: 4 servings

Heat Scale: Medium

 

2 shallots, peeled and minced
2 tablespoons (30 mL) minced garlic
1 tablespoon (15 mL) minced ginger
2 pounds (1.1 kg) chicken parts
1 tablespoon (15 mL) fish sauce
1 tablespoon (15 mL) soy sauce
2 tablespoons (30 mL) vegetable oil
¼ teaspoon (1.25 mL) freshly ground black pepper
3 cups (708 mL) water
3 fresh Thai chiles, stems and seeds removed, chopped (or substitute other
small, hot chiles)
8 black mushroom caps, soaked, drained and halved (soaking liquid re- served)
2 cups (473 mL) uncooked long-grain rice
1 recipe Vietnamese Dipping Sauce (Nuoc Cham; page 96)

 

1.
In a mortar, pound the shallots, garlic, and ginger into a paste. Disjoint the chicken and place it in a large bowl. Add the paste, the fish sauce, and the soy sauce to the chicken, mix well to coat, and marinate it in the refrigerator for 1 hour.

2.
In a large skillet, heat the oil over medium heat. Scrape the excess marinade from the chicken and reserve it. Cook the chicken, a few pieces at a time, until it is browned on all sides, removing the pieces from the pan as they finish cooking.

3.
To the skillet, add the reserved marinade, pepper, water, chiles, and reserved mushroom liquid. Bring this mixture to a boil. Arrange the chicken pieces in a braising pot and pour the mushroom/chile mixture over it. Cover the pot and simmer until the chicken is tender, about 20 minutes. Remove the chicken from the pot and let it cool. When it is cool enough
to handle, remove the skin, cut the meat from the bones, and tear it into thick shreds. Set it aside.

4.
Skim the excess fat from the liquid and add the rice and mushrooms to the pot. Bring the mixture to a boil, reduce the heat to low, and cook until the liquid is nearly absorbed. Stir in the chicken, cover, and cook for another 10 minutes. Turn off the heat and let stand for another 15 minutes. Serve the chicken and rice with Nuoc Cham sauce.

Yield: 4 servings

Heat Scale: Hot

 

1 teaspoon (5 mL) corn oil
4 chicken breasts, halved, skin removed
2 tablespoons (30 mL) crushed garlic
1 tablespoon (15 mL) fresh turmeric (available at Indian markets)
1 teaspoon (5 mL) ground cinnamon
1½ teaspoons (7.5 mL) ground cumin
1 teaspoon (5 mL) ground coriander
1 tablespoon (15 mL) minced fresh lemongrass
2 teaspoons (10 mL) ground cayenne
¼ teaspoon (1.25 mL) freshly ground black pepper
⅓ cup (79 mL) plain yogurt
1 cup (236 mL) water
1 teaspoon (5 mL) fish sauce

 

1.
In a large skillet, heat the oil over medium heat until very hot but not smoking. Add the chicken breasts and sauté, turning, until the breasts are golden. Add the garlic, turmeric, cinnamon, cumin, coriander, lemongrass, cayenne, and pepper. Continue to sauté until the spices are fragrant, then add the yogurt, water, and fish sauce. Cover the skillet and simmer for 10 to 20 minutes or until the chicken is cooked through.

Yield: 4 servings

Heat Scale: Medium

 

2 stalks lemongrass
2 pounds (1.1 kg) chicken, cut up into serving pieces
2 tablespoons (30 mL) fish sauce
1 teaspoon (5 mL) sugar
½ teaspoon (2.5 mL) kosher salt
¼ teaspoon (1.25 mL) freshly ground black pepper
3 green onions, green parts included, chopped
1½ tablespoons (22.5 mL) minced garlic
1 teaspoon (5 mL) ground ginger
Vegetable oil for stir-frying
2 fresh santaka chiles, stems and seeds removed, julienned (or substitute any small, hot chile)
4-5 fresh basil leaves

 

1.
Remove the tops and tough outer layers of the lemongrass. Slice the tender inner parts as thinly as possible. In a large bowl, combine the chicken, lemongrass, fish sauce, sugar, salt, pepper, green onions, garlic, and ginger. Toss the chicken to evenly coat it, then marinate it in the refrigerator for 45 minutes.

2.
Heat the oil in a large sauté pan. Add the chiles and stir-fry for 2 to 4 minutes, then add the chicken mixture and stir-fry it until the chicken is completely cooked and shows no sign of pinkness. Add a little water if the chicken begins to scorch. When the chicken is thoroughly cooked, sprinkle it with any remaining fish sauce, toss it with the basil leaves, and transfer it to a serving platter.

Yield: 4 servings

Heat Scale: Hot

 

1 tablespoon (15 mL) peanut oil
½ onion, sliced
1 (3½-4½ pound [1.59-2 kg]) chicken, cut into large pieces
2 teaspoons (10 mL) salt
2 teaspoons (10 mL) freshly ground black pepper
1 tablespoon (15 mL) fish sauce
2 cups (473 mL) coconut milk
5 shallots, peeled and sliced
14 green onions, white part only, chopped
4 serrano or jalapeño chiles, stems and seeds removed, chopped
Chopped cilantro for garnish

 

1.
In a wok, heat the oil over high heat. Rub the chicken with the salt and pepper. When the oil is hot, add the sliced onion and chicken. Fry until the chicken is golden brown, then add the fish sauce and enough of the coconut milk to cover. Reduce the heat to low and cook until the chicken parts are well done.

2.
In a separate pan, heat the oil over medium heat. Add the shallots and chiles and sauté until they are fragrant. Add the green onions. Arrange the chicken on a platter and garnish it with the cilantro.

Yield: 4 servings

Heat Scale: Hot

 

1 onion, peeled and chopped
2 cloves garlic, peeled
1 teaspoon (5 mL) fresh ginger
3 fresh cayenne chiles, stems and seeds removed, chopped (or substitute
5 serranos or jalapeños)
4 macadamia nuts
1 tablespoon (15 mL) dark soy sauce
1 (3-pound [1.36 kg]) frying chicken
¾ cup (177 mL) peanut oil, divided
2 teaspoons (10 mL) brown sugar
2 tablespoons (30 mL) lime juice
½ teaspoon (2.5 mL) salt
1 cup (236 mL) coconut milk
Cilantro leaves for garnish

1.
In a food processor, combine the onion, garlic, ginger, chiles, macadamia nuts, and soy sauce and blend to a paste. Cut the chicken into quarters, rinse the pieces, and pat them dry with paper towels.

2.
In a frying pan, heat ½ cup (118 mL) of the peanut oil over medium-high heat. Add the chicken and fry it quickly until browned. Transfer the chicken to paper towels to drain. Pour off the oil, leaving only 1 tablespoon (15 mL). Add the paste and fry it for a few minutes, stirring constantly. Add the sugar, lime juice, salt, and coconut milk and bring the mixture to a boil, stirring constantly. Return the chicken to the pan and simmer, uncovered, for 30 minutes. Serve with plain white rice, garnished with the cilantro.

Yield: 6 servings

Heat Scale: Medium

 

1 (3-pound [1.36 kg]) chicken, cut into pieces, loose skin and fat removed
2 cups (473 mL) coconut milk
½ teaspoon (2.5 mL) turmeric
4 shallots, peeled and chopped
1 clove garlic, peeled minced
1 teaspoon (5 mL) salt
1 stalk lemongrass, chopped
½ lime, sliced in rounds
2 dried santaka chiles, stems and seeds removed, crushed (or substitute
other hot, dried red chiles)

 

1.
Combine all the ingredients in a large pan. Cook, covered, over medium heat for 30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Serve with white rice and a salad from Chapter 6.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) chopped ripe tomatoes
1 teaspoon (5 mL) salt
4 fresh piquin chiles, stems and seeds removed, chopped (or substitute
other small, hot chiles)
5 shallots, peeled and chopped
2 garlic cloves, peeled and minced
1 cup (236 mL) plus 1 tablespoon (15 mL) water, divided
1 tablespoon (15 mL) peanut oil
3 salam leaves (or substitute bay leaves)
3 slices galangal
2 stalks lemongrass
1 (3-pound [1.36 kg]) chicken, cut into 8 to 10 pieces, giblets included
2 tablespoons (30 mL) fresh lemon juice

 

1.
In a food processor, blend the tomatoes, salt, chiles, shallots, garlic, and 1 tablespoon (15 mL) of the water until the mixture forms a paste. In a wok, heat the oil over medium heat. Add the paste, salam leaves, galangal, and lemongrass and stir-fry for 2 minutes. Add the chicken parts and fry for 5 minutes. Add the lemon juice and the remaining water. Cover and cook for 30 minutes or until the chicken is done and the sauce is thickened.

Yield: 4 servings

Heat Scale: Medium

 

1 (2-pound [1.1 kg]) Cornish hen, butterflied and flattened
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) corn oil
5 shallots, peeled and sliced
3 cloves garlic, peeled and sliced
1 teaspoon (5 mL) shrimp paste
½ teaspoon (2.5 mL) sugar
1 tablespoon (15 mL) fresh birdseye chiles (chiltepins) or substitute piquins
2 teaspoons (10 mL) pineapple juice
2 cups (473 mL) chopped fresh pineapple

1.
Rub the hen all over with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, peppers, pineapple juice, and pineapple into a paste.

2.
Grill the hen slowly over hot coals or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill for 3 more minutes.

3.
Spread all the remaining paste on the skin side and grill for 10 minutes or until done.

Yield: 6 servings

Heat Scale: Medium

 

1 (5-pound [2.3 kg]) duck
10 macadamia nuts, crushed
½ teaspoon (2.5 mL) shrimp paste
1 tablespoon (15 mL) chopped hot chiles, such as Thai or piquin
¼ cup (59 mL) sliced onion
5 cloves garlic, peeled and chopped
2 tablespoons (30 mL) soy sauce
½ teaspoon (2.5 mL) turmeric
2 teaspoons (10 mL) salt
2 cups (473 mL) water, divided
4 bay leaves
2 tablespoons (30 mL) galangal or ginger, peeled and grated
2 stalks lemongrass, white part only, minced

 

1.
Disjoint the duck and cut it into about 10 pieces. Trim and remove the loose skin and fat. In a processor, blend the nuts, shrimp paste, chiles, onion, garlic, soy sauce, turmeric, salt, and ½ cup (118 mL) of the water. Transfer the sauce to a saucepan large enough to accomodate the duck and cook for 3 minutes over medium-high heat.

2.
Add the duck, bay leaves, galangal, lemongrass, and the remaining water. Stir well, and cook over medium heat for about 1½ hours, or until the duck is soft and about half the sauce has evaporated. Should the duck seem too dry, add ½ cup (118 mL) water during the cooking process.

Yield: 4 servings

Heat Scale: Medium

 

4 (2-inch [5 cm]) pieces ginger, peeled
4 piquins, chopped
5 cloves garlic, peeled
3 shallots, peeled
1 teaspoon (5 mL) cumin seed
1 teaspoon (5 mL) anise seed
1 tablespoon (15 mL) ground turmeric
3 stalks lemongrass
2 teaspoons (10 mL) sugar
1 (1-pound [454 g]) boneless chicken, cut into strips
1 recipe Indonesian Peanut-Chile Sauce (Katjang Saos; page 99)
Diced cucumbers for garnish
Diced onions for garnish

 

1.
Soak some bamboo skewers in water.

2.
In a food processor, combine the ginger, chiles, garlic, shallots, cumin, anise, turmeric, lemongrass, and sugar and purée, adding water if necessary to make a thick sauce. Marinate the chicken strips in this mixture for 12 hours in the refrigerator.