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Stuffed Hot Green Peppers With Lime
Wash peppers and wipe out all traces of moisture.
Make a slit in each lengthwise.
Mix all dry masalas and stuff chillies well.
Place in a clean dry jar.
Cut 5 lemons into quarters.
Add to the jar.
Extract juice of remaining lemons pour over the pickled chillies.
Shake well.
Keep aside in an insect-free area.
Shake every day.
The pepper will marinate enough in about 8-10 days.
Store in airtight jar in fridge, thereafter.
Stir-Fried Salted Beef With Hot Chili
“a few years ago, the chinese restaurant in the amarin hotel served this dish which i copied.
The amarin hotel was a small hotel with personalized services and very popular with many regular guests.
I worked for a short time at the dress shop there.
The amarin hotel is no more, there is a big modern shopping plaza in its place now.
The shopping plaza has the first macdonald hamburger outlet in thailand situated there.
It is doing very well.
I still miss the amarin.
Marinate beef with salt and nam pla for 1 hour.
Heat frying pan and cook the salted beef without oil for 5 minutes.
Remove and drain on paper towel.
Heat the oil in a wok over high heat to fry the salted beef strips until crisp.
Drain oh paper towel.
Heat the remaining oil.
Stir-fry hot chili, shredded celery and green onion for 1 minute.
Add fired crispy beef.
Season with maggi sauce.
Pour onto serving plate.
From “cooking thai food in american kitchens.
Book 2 with asean recipes”, by malulee kunjara pinsuvana.
Copyright pend- ing in u.
Printed in bangkok, thailand by thai watana panich co.
Stir-Fried Hot Beef Shreds
Shred beef.
Add soy sauce and sherry and toss.
Peel and shred carrots.
Shred celery and ginger root.
Heat oil.
Add beef and stir-fry until it begins to brown.
Remove fron pan.
Heat remaining oil.
Add shredded ginger root and stir-fry a few times.
Add hot pepper flakes and stir-fry a few times.
Add carrots and stir-fry 1/2 minute.
Add celery and stir-fry 1/2 minute more.
Add salt.
Return beef and stir-fry only to reheat.
Serve at once.
Note: the vegetables in this dish should be quite crisp.
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Stir-Fried Chicken And Hot Peppers 2
Skin and bone chicken; cut in thin slices, then in strips.
Cut chili peppers in strips.
Mince garlic; then combine with soy sauce, salt and sugar.
Heat oil.
Add peppers and stir-fry until they change color about 2 minutes.
Remove from pan.
Heat remaining oil.
Add chicken and stir-fry until it loses its pinkness 1 to 2 minutes.
Return peppers; stir-fry a few times.
Stir in garlic-soy mixture to blend about 1 minute.
Stir in stock and heat quickly.
Then cook, covered, 2 to 3 minutes over medium heat.
Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken.
Serve at once.
Note: for color variety, use both green and red chili peppers.
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Stir-Fried Chicken And Hot Peppers 1
Skin and bone chicken; then dice.
Combine cornstarch, sherry and egg white.
Add to chicken and toss to coat.
Dice chili peppers, green pepper and bamboo shoots.
Crush garlic.
Heat oil.
Brown garlic lightly and discard.
Add chicken; stir-fry until it begins to brown 2 to 3 minutes.
Remove from pan.
Heat remaining oil.
Add diced peppers and bamboo shoots; stir-fry to soften peppers about 2 minutes.
Return chicken.
Sprinkle with soy sauce, sugar and salt.
Then stir-fry to cook through and blend flavors 2 to 3 minutes.
Serve at once.
Variations:.
Omit the chili peppers and add 1/2 teaspoon tabasco sauce with the seasonings in step 5.
In step 1, omit the egg white and add 1/2 teaspoon salt to the cornstarch mixture.
Omit the salt in step 5.
After step 4, add 1 tablespoon hoisin sauce, and stir-fry vegetables 1 minute more.
Then return chicken as in step 5, but omit the soy sauce and seasonings.
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Stir-Fried Chicken W Eggplant And Hot Pepp
Skin and bone chicken; then slice thin and cut in strips.
Combine cornstarch, soy sauce and sherry.
Add to chicken and toss to coat.
Peel eggplant; cut in strips and parboil.
Seed and shred chili peppers.
Mince ginger root and garlic.
Heat oil.
Add chili peppers; stir-fry until they change color.
Remove from pan.
Heat remaining oil.
Add chicken and stir-fry until it loses its pinkness 1-2 minutes.
Add ginger root and garlic; stir-fry a few times more.
Add stock and eggplant; return chili peppers.
Cook, stirring, 1-2 minutes to heat through and blend flavors.
Serve at once.
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Stir-Fried Bean Curd With Green Beans In Hot
Trim the green beans and cut each one in half.
Boil them in ample water for 2 minutes and drain well.
Cut the bean curd into 3/4-inch cubes.
Crush and chop the garlic.
Heat the oil in a frying pan or wok.
When hot, add the garlic, salt, and green beans.
Stir-fry over medium heat for 2-1/2 minutes.
Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes.
Pour in all the sauce ingredients.
Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.
Mintzias.
Stir Fried Pork Strings W Hot Sauce
Mix the pork with the soy sauce, cold water and cornstarch.
Marinate for about 15 minutes.
Combine the sauce ingredients in a bowl.
Stir to blend.
Heat the oil in a skillet or wok.
When the oil is very hot, add the pork.
Stir fry for 30 seconds.
Set aside.
Drain all but 3 tablespoons of oil from the pan.
Quickly stir fry the garlic and ginger over high heat.
Add the water chestnuts, wood ears and pork strings.
Stir thoroughly.
Add the sauce.
Mix evenly.
Serve hot.
Stinging Nettle Tagliatelle With Hot Sausage
Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.
In a 10-inch to 12-inch saute; pan, cook sausage over low heat until fat begins to render, about 6 minutes.
Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown.
Add kale and chicken stock and cook until very soft, about 2 to 3 minutes.
Season with salt and pepper and remove from heat.
Drop pasta into boiling water and cook until tender about 1 minute.
Drain pasta and toss into sauté pan with kale and sausage.
Cook over high heat until coated, about 1 minute.
Add grated cheese and toss to mix.
Pour into heated serving bowl and serve.
Yield: 4 servings notes: green pasta recipe: substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase egg by 1.
Steaming Hot Holiday Punch
Optional but make a very pretty addition as stirrers in steaming hot mugs of punch.
Combine all the ingredients in a very large heavy pan, except the cinnamon sticks.
Bring to a boil and turn to simmer for few minutes.
You can put the ingredients in a crockpot after it has boiled and keep warm over low heat.
Steamed Crab With Hot Sauce - Poo Neung
Prepare the hot sauce by combining all the ingredients in a small bowl.
Use as a dipping sauce.
Crack the crab and dip into the sauce before eating.
Steak In A Hot Pan
I do not know what to call this recipe.
It is included here to emphasize the fact that chicago is still a center for fine beef and steak.
The city does eat something more than ribs!
This is simple and it will ensure a tender and properly cooked steak every time.
Heat a black frying pan until it is very hot.
Rub olive oil, fresh crushed garlic, and a bit of salt on a steak.
Throw it into the hot pan and sear one side and then the other.
It will take little time and the meat will be sealed and the center rare and delicious.
If you wish to splash some fresh lemon juice on the steak when you serve it, you can enjoy the fresh flavors of both lemon and garlic.
Black pepper for me is a must.
Spinach Salad With Hot Bacon Dressing
In a large skillet, cook bacon over moderate heat, turning it, until it is crisp, transfer it to paper towel-lined plate to drain, and discard all but 2 tablespoons of the fat.
In the remaining fat, cook the shallot for 1 minute.
Add the vinegar, sugar, mustard, oil, and salt and pepper to taste.
Bring to a boil, pour over spinach and toss.
Serve sprinkled with the bacon.
Spicy Southwest-Style Buffalo Wings With Hot Kiwi Dipping Sa
This recipe, from the california fruit commission, was in my paper last week:.
Preheat oven to 400 degrees fahrenheit clean the wings and cut into 3 segments at the joints.
Reserve the two meatier portions for this recipe or use the ready to use chicken wings.
For the glaze: mix the jelly, garlic, brown sugar and kiwifruit together until smooth.
Line a cookie sheet with foil and lightly spray withoil.
Place the chicken wings on the foil and bake in preheated oven for 20 to 25 minutes or until they begin to brown.
Remove the wings from the oven and brush generously with the glaze until well coated.
Return the wings to the oven & bake for an additional 10 minutes.
While the wings are baking, prepare the dipping sauce.
Place the bell pepper, cilantro, onion, jalapeno pepper, tomatillos, lime juice, salt, brown sugar and jalapeno jelly in a blender or the bowl of a food processor fitted with a steel blade.
Blend until all the ingredients are smooth.
Pour the blended mixture into a bowl and add the mashed kiwifruit.
Stir until.
Spicy Hot Turkey Salad
Place green salad in a large bowl.
Add turkey, and mix well.
Pour dressing over salad.
Toss lightly to distribute.
Prep.
Time: 30 minutes.
: modern publishing.
Spicy Hot Sichuan Tofu
Mix sauce ingredients together in a small bowl.
Set aside.
Heat oil in a nonstick pan or wok; brown ginger root.
Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.
Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.
Add minced green onions and sauce mixture and stir for 1 minute.
Serve hot.
Spicy Hot Shrimp Cocktail
Combine catsup, horseradish, lemon juice, chili powder, hot sauce, garlic powder and cayenne pepper in a medium-size bowl.
Mix well.
Cover and refrigerate for 1 hour.
Serve with shrimp.
Shared with us by tony burke, cyberealm bbs watertown ny 315-786-1120.
Spicy Hot Shrimp
Heat oil in wok.
Add ginger, garlic, scallions, red pepper.
Stir fry for 60 seconds.
Add shrimp, cook until done firm and no longer transparent add wine, soy, ketchup, sugar and blend well.
Add cornstarch mixture and continue cooking until mixture thickens.
Serve over rice.
Enjoy.
I originally experienced this recipe at a chinese/polynesian restaurant where it was called king crab flambe.
It featured crab instead of shrimp and was prepared at the table flambe style.
So, use these ideas and get started!!
Chile-heads archives.
Spicy Hot Roasted Corn
Soak cleaned corn in cold water after removing silk.
Also cut a fresh cut where ear was removed from stalk.
After a few hours drain corn and wrap leaves of shuck tightly around each ear.
If you have to, tie the ears closed with the fibers of another shuck, or cotton string.
Roast on a grill, turning fairly often until the shuck is brown or black around all over! when corn is done, 10 -20 minutes depending on corn, etc.
, remove and pull back shucks.
Coat the corn with a baste of butter and chipotle in adobo.
Re-grill until the sauce carmelizes and adheres to the corn.
Chile-heads archives.
Spicy Hot Italian Sausage
Combine pork, fat, and all other ingredients except water casings in a large bowl.
Grind through a 3/8 inch plate.
Moisten water and mix until well blended.
Stuff into medium hog casings tie at 5 inch intervals.
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