Tag Archives: Spicy

Thai Chicken Stir-Fry with Cashews

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Cashew_Chicken1 (1 of 1)Here’s another stir-fry dish that’s delicious and quick to prepare. You can substitute the raw cashews with unsalted, ready-roasted cashews, but I prefer the wonderfully sweet and nutty flavors they take on when dry-roasting yourself (you can also deep-fry raw cashews in a bit of canola or peanut oil, which is what they do in Thailand). You can also substitute the dried Thai chilies with fresh ones, but I believe this dish is traditionally prepared with dried chilies. I really like this dish, and I hope you’ll try it too!

1/2 cup raw whole cashews
3 – 5 dried Thai chilies, slit lengthwise on one side with a sharp knife, seeds removed and chilies cut crosswise into 1/4-inch pieces
1 Tbsp fish sauce
2 Tbsp oyster sauce
3 Tbsp chicken stock
1 1/4 tsp sugar
3 Tbsp canola oil
4 large garlic cloves, peeled and finely grated or minced
1 1/4 lbs skinless, boneless chicken breasts, thinly sliced, then cut into 2-inch pieces
1/2 red bell pepper, sliced into thin strips
1/2 carrot, peeled and thinly sliced diagonally
1 small onion, peeled and cut into 6 wedges
2 scallions, cut diagonally into 1/2-inch pieces (both pale and dark green parts)
1/4 tsp ground white pepper
1/4 cup cilantro leaves

Heat a small cast-iron or other heavy skillet over medium-high heat. Add the cashews and dry-roast until lightly browned, but not burnt. Remove from skillet and set aside.

Whisk together the fish sauce, oyster sauce, stock and sugar in a small bowl, then set aside.Cashew_Chicken2 (1 of 1)

Heat the oil in a wok over high heat. Add the chilies and stir-fry for one minute. Remove chilies with a slotted spoon and set aside.

Reduce heat to medium-high. Add the garlic and stir-fry for about 30 seconds. Turn heat back up to high and add the chicken, stir-frying for 4 minutes.

Add the red bell pepper, carrot, onion and sauce mixture to the chicken. Stir-fry for about 2 minutes. Remove from heat and stir in the cashews, chilies, scallions and white ground pepper. Season to taste with a bit more fish sauce and sugar, if necessary. Serve with steamed jasmine rice, and garnish with cilantro leaves.

Serves 4.

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Malaysian Lamb Curry with Cilantro and Mint

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Malaysian_Lamb_Curry2 (1 of 1)I’m on a bit of a lamb kick at the moment, so I tried this very interesting Malaysian lamb dish last night. Malaysian cuisine is influenced by cuisines from around the world, but it is particularly influenced by its Malay, Chinese and Indian ethnic groups. This dish is a delicious Malaysian spin on Indian Lamb Korma. The unique balance of spices and herbs, and the use of ghee are what make this dish! I hope you’ll try it!

2 inches (1 oz) fresh ginger, peeled and grated
4 garlic cloves, peeled and chopped
2 – 3 red Thai chilies, seeded and minced
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 lbs boneless lamb leg, trimmed and cut into 1-inch cubes
3 Tbsp ghee (clarified butter)
2 medium onions, peeled, halved lengthwise and sliced
1/2 tsp sugar
6 cardamom pods, lightly crushed
1 cinnamon stick
1 14-oz can coconut milk
2 tsp salt
1/4 tsp ground black pepper
2 Tbsp roasted peanuts, chopped
Handful fresh cilantro, chopped
Handful fresh mint leaves, chopped

In a small food processor (or mortar and pestle), grind ginger, garlic and chilies to a fine paste. Stir in the garam masala, ground coriander, cumin and turmeric.

In a medium bowl, combine the lamb cubes and the garlic mixture well, ensuring that every Malaysian_Lamb_Curry1 (1 of 1)cube is coated. Cover and let stand in the refrigerator for one hour.

Heat ghee in a Dutch oven over medium-high heat. Add the onions and sugar, and cook until caramelized, about 20 minutes.

Stir in the cardamom pods, cinnamon stick and lamb with its marinade. Brown the lamb, stirring for 4 minutes.

Stir in the coconut milk and bring mixture to a boil. Reduce heat to low, cover and simmer gently until meat is tender, about 1 hour. Season to taste with additional salt and black pepper. Serve over steamed jasmine rice. Garnish each serving with the chopped peanuts, cilantro and mint.

Serves 4.

Grilled Pork and Pineapple Tacos

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Grilled_Port_and_Pineapple_Tacos1 (1 of 1)There’s nothing better than grilling outdoors when it’s hot, humid and buggy, as it’s been here the past several days. Here’s a great taco recipe for that perfect back yard picnic, featuring marinated, grilled pork and pineapple. For this outdoor recipe, you’ll need to plan a bit ahead, as the pork needs to marinate overnight. It’s well worth it, because the pork turns out very tender and flavorful, and the grilled pineapple adds a nice sweetness. I hope you’ll try it!

1 medium pineapple, peeled, cored and cut into 1/2-inch slices
8 dried red chili peppers (such as pasilla), stem and seeds removed
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, very finely shredded or minced
3/4 tsp salt
1/2 tsp ground cumin
1/8 tsp ground cloves
2 lbs boneless pork loin, cut into 1/2-inch slices
16 6-inch corn tortillas, wrapped tightly in aluminum foil
1 bunch green onions, chopped
1/4 cup cilantro leaves
1/2 red bell pepper, diced
Sour cream (optional)
Lime wedges
Hot pepper sauce (such as chipotle-flavored Tabasco sauce)

Place chili peppers in a medium bowl;  cover with boiling water and let stand for 30 minutes, until soft. Drain and set aside.

In a food processor, add the chili peppers, one of the pineapple slices, orange juice, vinegar, garlic, salt, cumin and cloves. Process until smooth.

Arrange pork slices in a 3-quart baking dish. Spread chili pepper mixture evenly over the pork, ensuring that every slice is completely covered. Cover with plastic wrap and refrigerate overnight.

When ready to cook the meat, prepare the grill. Remove the pork from the marinade (discarding marinade).

Place the pork slices on the grill, cover and cook for 7 minutes (turning once in between).Grilled_Pork_and_Pineapple_Tacos2 (1 of 1) Remove pork and place pineapple slices on the grill. Cover and cook 7 minutes (turning once in between). If there’s room, also place the tortilla packet on the grill (the tortillas cook 7 minutes, as well).

Cut the pork and pineapple into small chunks, then combine in a large bowl. Fill the warm tortillas with the pork/pineapple mixture. Garnish with the green onions, cilantro, diced red bell pepper and a dollop of sour cream. Serve with lime wedges and chili pepper sauce.

Serves 8 to 10.

Indonesian Shrimp Curry (Udang Kari)

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Indonesian_Shrimp_Curry1 (1 of 1)I’m very fond of just about any dish that has lemongrass in it. The original recipe called for ground lemongrass, but I prefer the brightness of fresh lemongrass for this recipe. This Indonesian curry can be served as a main dish with steamed rice, or as one dish of a few for an Indonesian-style meal. This is an easy dish for a mid-week dinner, and it’s good so I hope you’ll try it!

1 Tbsp canola oil
1 medium onion, finely diced
2 garlic coves, peeled and finely grated or minced
1 stalk lemongrass, outer leaves removed and the lower 6 inches very finely minced
1 tsp ground turmeric
1/2 tsp ground cumin
2 tsp sambal ulek
1/2 tsp terasi
1 tsp salt
1 cup coconut milk
1 lb peeled shrimp (uncooked, frozen or fresh)
1 Tbsp kecap manis
Heat oil in a wok or skillet over medium-high heat. Add the onions, garlic, lemongrass, turmeric, cumin and sambal ulek. Saute gently for 3 minutes.

Add the terasi, salt and coconut milk to the onion mixture. Bring to a boil. Reduce heat to low, add shrimp and simmer for 20 minutes, or until sauce is quite thick. Stir in kecap manis and serve with seamed jasmine rice.

Serves 4.

Grilled Lime Chicken with Mole Sauce and Saffron Rice

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Lime_Chicken_Mole3 (1 of 1)This dish features mole (pronounced something like “molay”), which is prepared throughout Mexico, but it is especially popular in the central and southern regions of Puebla and Oaxaca. It is made with a variety of interesting ingredients, such as chile peppers, spices, chocolate, and the list goes on. This version is spicy and delicious, and goes very will with the marinated, grilled lime chicken and the saffron rice. I hope you’ll try it!

2 lbs boneless, skinless chicken breasts (about 3 large), pounded to an even thickness (1/2 inch)
Juice of 3 limes
3 Tbsp olive oil
2 garlic cloves, peeled and minced or finely grated
1/4 tsp salt
1/4 pepper

2 dried ancho chile peppers
1/2 cup diced onions
2 garlic cloves, peeled and smashed with the side of a knife
1 Tbsp olive oil
1/2 cup raw, hulled sunflower seeds
1/2 tsp ground cinnamon
1/2 tsp cumin seeds
1/8 tsp ground allspice
2 1/2 cups chicken broth
1 large tomato, peeled, seeded and coarsely chopped
2 slices day-old bread, torn into pieces
2 chipotle chiles from canned chipotles in adobo sauce
1/2 oz semisweet chocolate, chopped
4 tsp sugar
2 tsp salt
1/4 tsp ground black pepper

1 cup chicken broth
1/2 cup water
1/4 tsp saffron threads, crushed
1/2 diced onions
1/2 diced red bell pepper
1 Tbsp butter
1 cup long-grain rice
1/2 tsp salt
1/8 tsp ground black pepper

Garnish: shredded lettuce, cilantro leaves, sour cream

Prepare the marinade for the chicken by whisking together the lime juice, olive oil, garlic, salt and pepper. Place the chicken and marinade in a large, zip-lock plastic bag, mixing well. Let sit (turning from time to time) in the fridge for 1 hour.

Meanwhile, prepare the mole sauce by toasting the ancho chiles in a very hot, dry skillet just until they crackle (about 2 minutes each side). Be sure not to burn them, or they’ll ruin the mole. Place chiles in a bowl and cover with boiling water for 30 minutes to revive them. Drain and discard water. Remove stems and seeds, and coarsely chop. Set aside

Add 1 Tbsp olive oil to the skillet. Add onions and garlic, and cook over medium to low heat for 5 minutes. Stir in the sunflower seeds, cinnamon, cumin seeds and allspice. Stir for and additional 4 minutes, until mixture is fragrant. Transfer to a food processor.

Add 1 1/2 cups of the chicken broth, tomato, bread, ancho chiles and chipotle peppers to the spice mixture in the food processor. Process until very smooth.

Transfer mixture to a large sauce pan. Stir in remaining broth, chocolate, sugar, salt and black pepper. Bring to a boil, then reduce the heat to low. Simmer uncovered very gently for 30 minutes. Cover and remove from heat.

For the saffron rice, bring broth and water to a boil, then remove from heat. Add the saffron, stir and set aside.

Saute the onions and red bell peppers in 1 Tbsp butter in a medium sauce pan for about 5 minutes. Add rice and cook, stirring for about 3 minutes. Stir in saffron broth, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes. Remove from heat, and fluff with a fork. Cover and let stand for at least 5 minutes.

Prepare grill.

Remove chicken from fridge, and discard marinade. Grill chicken breasts for 9 minutes on one side. Flip, then grill for an additional 4 minutes, or until done. Cut crosswise into 1-inch slices.

Place the chicken over the rice and top with the mole. Garnish with cilantro, and serve with shredded lettuce and a dollop of sour cream

Serves 6.

Roast Turkey Panini with Spicy Chipotle Mayo

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Panino4 (1 of 1)For those of you who have panini presses at home, this is a quick and yummy recipe for a mid-week dinner. What makes it is the chipotle mayo — it’s pretty spicy, so add less of the chipotle pepper if you prefer less heat. Chipotle chili peppers are smoke-dried jalapeño peppers, and for this recipe, you want to use the variety that you purchase in a 7-oz can, in adobo sauce.

1 small chipotle pepper (see my notes above about using chipotle peppers that come in adobo sauce), minced
1/4 cup light mayonnaise
1/2 tsp ground cumin
1 pinch salt
1 loaf fresh ciabata bread, cut into 4 sections, then sliced horizontally in half
1 ripe tomato, thinly sliced
Fresh romaine lettuce
Deli-style (thinly sliced) roast turkey
White American cheese slices
Prepare the chipotle mayo by whisking together minced chipotle pepper, mayonnaise, ground cumin and salt.

Spread the chipotle mayo on the tops and Panino5 (1 of 1)bottoms of the bread slices. Build sandwiches by placing on each a few ounces of turkey, followed by a couple lettuce leaves, a couple slices of tomato and a slice of cheese. Cook panini (sandwiches) in hot press until bread is light brown and crunchy.

Serves 4.

Indonesian Roasted Pork Tenderloin with a Sweet Ginger Sauce (Babi Panggang)

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Babi_Pangang4 (1 of 1)Here’s another one of my favorite Indonesian pork recipes (I have several favorites in this category!). This one is a roasted pork tenderloin that has been marinated in a ginger/garlic/sweet soy sauce. It is served over a bed of crisp, shredded white cabbage, with a drizzle of a unique (delicious!) ginger sauce. I hope you’ll try it!

2 tsp peeled, finely grated fresh ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp Laos powder
2 Tbsp kecap manis
1/2 tsp salt
1/4 tsp ground black pepper

1 lb (or so) pork tenderloin

1/3 cup brown sugar, packed
2 tsp kecap manis
1/4 cup white vinegar
1/4 cup chicken stock
2 Tbsp tomato paste
3 tsp corn flour (cornstarch)
1 inch peeled fresh ginger, cut lengthwise into very fine julienne strips (about 1/2 Tbsp)
1 tsp sambal ulek
1 small onion, diced
1 Tbsp canola oil

1/2 head white cabbage, very thinly sliced

Babi_Pangang6 (1 of 1)Prepare the marinade by combining the first 6 ingredients (through ground black pepper) in a small bowl. Place the pork in a shallow dish and cover evenly with the marinade. Cover with plastic wrap and refrigerate for an hour (or longer).

Meanwhile, prepare the ginger sauce by whisking together the next 7 ingredients (through sambal ulek) in a medium bowl. Heat oil in a small sauce pan over medium-high heat. When hot, add the onions and saute for 3 minutes. Add the sauce mixture. Stirring constantly, slow bring to a boil. Reduce to low and continue to cook until the sauce thickens (about 5 minutes). Remove from heat, cover and set aside.

Heat oven to 425 degrees Fahrenheit. Line a baking dish that will accommodate the pork with aluminum foil and place the pork in the dish. Cook the pork until it registers 155 degrees Fahrenheit when inserted with a thermometer in the thickest portion (about 20 minutes) — cooking the pork any longer will dry it out. Remove the pork from the oven and place on a cutting board. Cover loosely with aluminum foil and let rest 10 minutes.

Slice the pork into half-inch pieces. Spread the sliced cabbage on a serving platter and place the pork slices on top. Pour sauce over the pork. Serve with steamed jasmine rice.

Serves 4.

Thai Beef Stir-Fry in an Oyster Sauce

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Thai_Beef_Stir-Fry_in_an_Oyster_Sauce3 (1 of 1)I enjoy stir-fry dishes because they call for the freshest of ingredients, and they are generally quick to prepare (and they can be very healthy, as well!). This is a typical Southeast Asian-style stir-fry that combines fresh, spicy, sweet, sour and salty flavors into an harmoniously delicious dish. I hope you’ll try it!

 

1 lb flank steak, cut against the grain into very thin slices that are 2 inches in length
1 Tbsp dry sherry
1 Tbsp cornstarch (cornflour)
1/4 tsp ground black pepper

3 Tbsp oyster sauce
1 1/2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp lemon juice (about half a lemon)

2 Tbsp canola oil
3 garlic cloves, minced or finely grated
2 tsp finely peeled, grated fresh ginger

4 fresh Thai bird chilies, seeded and cut lengthwise into very fine julienne strips
3 scallions (green onions), cut into 1-inch pieces, then cut lengthwise into very fine julienne strips

8 lettuce leaves

Whisk together sherry, cornstarch and black pepper in medium bowl. Combine well with beef and set aside to marinate for 20 minutes.

Meanwhile, prepare the sauce by whisking together oyster sauce, soy sauce, honey and lemon juice in a small bowl. Set aside.

Heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the beef mixture, sir-frying until the meat is no longer pink (about 3 minutes). Add the sauce and continue to stir-fry for an additional 2 minutes, until the sauce has thickened. Remove from heat and stir in the chilies and scallions. Serve over individual lettuce leaves, together with steamed jasmine rice.

Serves 4.

Pork Tenderloin in a Sweet Indonesian Soy Sauce

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Pork_Tenderloin_in_a_Sweet_Indonesian_Soy_Sauce4 (1 of 1)This is one of my favorite Indonesian pork recipes — it smells so good as it’s cooking! I love the sweetness of the kecap manis, together with the hint of sour from the lemon juice. I’m pretty sure they’d use tamarind water instead of lemon juice in Indonesia, but I really like what the citrus does for this dish. It’s a quick and simple dish (relative to my other Indonesian recipes), and the ingredients should be easy for anyone to find. Hope you’ll give it a try!

1 Tbsp canola oil
1 lb pork tenderloin, cut in half lengthwise, then thinly sliced crosswise
1 large onion, diced
2 garlic cloves, peeled and grated
1 1/2 inches fresh ginger, peeled and grated (about 1 Tbsp)
2 Tbsp brown sugar, packed, or gula jawa if you have it
3 tsp sambal ulek
1 tsp salt
1/4 tsp white or black ground pepper
1/2 cup kecap manis
2 cups lower sodium chicken broth
Juice of one lemon (about 2 1/2 Tbsp)

Combine the pork, onion, garlic, ginger, brown sugar, sambal ulek, salt and pepper in a bowl. Stir well.

Heat oil in a wok or similar pan over medium-high heat. Add the pork mixture and saute until pork is no longer pink (about 5 minutes). Add the kecap manis, chicken broth and lemon juice, stirring to combine. Bring to a boil, then simmer over low heat for about 30 minutes, until the liquid has reduced considerably. Serve with steamed jasmine rice and sliced cucumbers and relishes.

Serves about 4.

Thai Barbecued Chicken (Gai Yang)

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Thai_Barbecued_Chicken_(Gai Yang)2 (1 of 1)I pulled out the grill (I have a charcoal grill — I prefer the end results over gas) for the first time this spring. I made one of my favorite chicken recipes, Gai Yang. Gai yang is a beloved “street food” in Thailand — you find it everywhere, and when you get it, it comes in a plastic bag, together with another plastic bag of delicious spicy pepper dipping sauce. The marinade for the chicken calls for a commonly used ingredient in Thailand, including fresh, scraped coriander (cilantro) roots. If that’s not available, you can use the stems of the plant (which is what I use, and it seems to work well). This grilled chicken is flavorful and wonderful. I hope you’ll try it!

1 whole chicken (3 to 4 lbs), cut into 8 pieces (so you end up with 2 breasts, 2 thighs, 2 wings and 2 drum sticks)
2 stalks lemongrass (lower 6 inches), outer leaves removed and very finely chopped
1 1/2 Tbsp peeled and grated fresh ginger
1 1/2 Tbsp coarsely chopped fresh garlic
3 Tbsp fresh coriander root, or 1/4 cup coarsely chopped coriander stems
1 1/4 tsp turmeric
1 1/2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp (plus) canola oil

Add lemongrass, ginger, garlic, coriander root (or stems), turmeric, brown sugar, fish sauce and oil to a food processor. Puree to a very fine paste, adding additional tablespoons of oil as needed.

Combine chicken pieces and paste in a large bowl. Mix well and marinate in the refrigerator for at least 2 hours. Be sure to stir chicken mixture occasionally.

Prepare grill.

Grill chicken about 25 minutes, until cooked but not overdone. Serve with steamed jasmine rice and a spicy Thai chili dipping sauce.

Serves 4.