Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (63 page)
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1.
In a blender, combine the saffron and milk and purée into a smooth paste. Set aside.
In a blender, combine the saffron and milk and purée into a smooth paste. Set aside.
2.
In a food processor or blender, grind together the almonds, walnuts, cashews, peanuts, raisins, poppy seeds, and coconut milk into a smooth paste. Set aside.
In a food processor or blender, grind together the almonds, walnuts, cashews, peanuts, raisins, poppy seeds, and coconut milk into a smooth paste. Set aside.
3.
In a food processor or blender, grind together the ginger, garlic, papaya, nutmeg, mace, coriander, cumin, and chiles into a paste. Combine this paste with the yogurt, add the salt, and set the mixture aside.
In a food processor or blender, grind together the ginger, garlic, papaya, nutmeg, mace, coriander, cumin, and chiles into a paste. Combine this paste with the yogurt, add the salt, and set the mixture aside.
4.
In a large saucepan, combine the nut paste, the yogurt paste, and the lamb shanks and marinate for 30 minutes.
In a large saucepan, combine the nut paste, the yogurt paste, and the lamb shanks and marinate for 30 minutes.
5.
Heat the ghee or oil in a skillet over medium heat for about 1 minute. Add the onions and cook for 1 minute. Add the shanks with the marinade and reduce the heat to low. Cook, covered, for 45 to 50 minutes, stirring occasionally and adding cold water if the mixture is too thick. Add the saffron mixture and continue cooking, covered, for another 10 minutes.
Keema Bafat (Minced Meat Curry)Heat the ghee or oil in a skillet over medium heat for about 1 minute. Add the onions and cook for 1 minute. Add the shanks with the marinade and reduce the heat to low. Cook, covered, for 45 to 50 minutes, stirring occasionally and adding cold water if the mixture is too thick. Add the saffron mixture and continue cooking, covered, for another 10 minutes.
Yield: 4 servings
Heat Scale: Medium
This popular dish from the coastal region of Karnataka uses the basic Hurry Curry powder. It is traditionally prepared with beef or lamb, but chicken may be substituted (reduce the cooking time by 7 minutes). Serve this with any of the rice recipes in Chapter 13.
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) ghee
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
1 (1-inch [2.5 cm]) piece ginger, minced
1 tablespoon (15 mL) Hurry Curry (page 29)
1 pound (454 g) minced beef or lamb
Salt, to taste
¼ cup (59 mL) chopped cilantro or mint leaves
1 tablespoon (15 mL) ghee
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
1 (1-inch [2.5 cm]) piece ginger, minced
1 tablespoon (15 mL) Hurry Curry (page 29)
1 pound (454 g) minced beef or lamb
Salt, to taste
¼ cup (59 mL) chopped cilantro or mint leaves
1.
In a skillet, heat the oil over medium heat for 1 minute. Add the ghee and the onion and cook until the onion wilts, about 1 minute. Add the garlic and ginger and sauté for 1 minute. Add the Hurry Curry, lower the heat, and cook for 1 minute.
In a skillet, heat the oil over medium heat for 1 minute. Add the ghee and the onion and cook until the onion wilts, about 1 minute. Add the garlic and ginger and sauté for 1 minute. Add the Hurry Curry, lower the heat, and cook for 1 minute.
2.
Add the minced meat, mix well, and cook for 20 minutes. Sprinkle with cold water from time to time. Add the salt and stir. Serve garnished with the cilantro or mint leaves.
Lamb Sukuti (Nepal-Style Smoked Lamb)Add the minced meat, mix well, and cook for 20 minutes. Sprinkle with cold water from time to time. Add the salt and stir. Serve garnished with the cilantro or mint leaves.
Yield: 4-6 servings
Heat Scale: Medium
Mike Stines writes, “My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo, although beef is never eaten in Nepal. This recipe requires advance preparation to allow the meat to marinate.”
½ cup (118 mL) chopped yellow onion
2 tablespoons (30 mL) dark molasses
2 tablespoons (30 mL) clover honey
2 tablespoons (30 mL) olive oil
2 tablespoons (30 mL) minced ginger
1 tablespoon (15 mL) ground cumin
1 tablespoon (15 mL) chili paste
1 teaspoon (5 mL) ground Szechuan peppercorns
1 teaspoon (5 mL) ground turmeric
½ teaspoon (2.5 mL) grated nutmeg
¼ teaspoon (1.25 mL) fennel seed
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
2 pounds (1.1 kg) boneless lamb shoulder, cut into thin 3-inch (7.5 cm)
long slices
2 tablespoons (30 mL) dark molasses
2 tablespoons (30 mL) clover honey
2 tablespoons (30 mL) olive oil
2 tablespoons (30 mL) minced ginger
1 tablespoon (15 mL) ground cumin
1 tablespoon (15 mL) chili paste
1 teaspoon (5 mL) ground Szechuan peppercorns
1 teaspoon (5 mL) ground turmeric
½ teaspoon (2.5 mL) grated nutmeg
¼ teaspoon (1.25 mL) fennel seed
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
2 pounds (1.1 kg) boneless lamb shoulder, cut into thin 3-inch (7.5 cm)
long slices
1.
In a food processor, combine all the ingredients except the lamb and process into a smooth paste.
In a food processor, combine all the ingredients except the lamb and process into a smooth paste.
2.
Transfer the paste to a large bowl. Add the lamb pieces and mix to coat. Cover and marinate for at least 2 hours.
Transfer the paste to a large bowl. Add the lamb pieces and mix to coat. Cover and marinate for at least 2 hours.
3.
Prepare a grill for indirect cooking, using wood chips for the smoke, and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.
Sindhi Gohst (Nutty Curried Lamb from Sind)Prepare a grill for indirect cooking, using wood chips for the smoke, and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.
Yield: 6 servings
Heat Scale: Medium
The region of Sind in Pakistan is well-known for its many lamb and beef dishes. This dish is marinated for at least six hours in a fragrant paste of onion, garlic, ginger, and dried spices, so it takes advance preparation.
3 large onions, peeled and chopped
2 large ripe tomatoes, chopped
8 cloves garlic, peeled
2 green chiles, such as serranos, stems removed, halved
1 (2-inch [5 cm]) piece ginger, peeled
1 tablespoon (15 mL) ground cumin
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cayenne
2 tablespoons (30 mL) distilled white vinegar
3 pounds (1.36 kg) boneless lamb or beef, cut into 1-inch (2.5 cm) cubes
2 teaspoons (10 mL) fennel seeds
¼ cup (59 mL) raw cashews
¼ cup (59 mL) raw almonds
Salt, to taste
6 tablespoons (90 mL) vegetable oil
2 large ripe tomatoes, chopped
8 cloves garlic, peeled
2 green chiles, such as serranos, stems removed, halved
1 (2-inch [5 cm]) piece ginger, peeled
1 tablespoon (15 mL) ground cumin
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cayenne
2 tablespoons (30 mL) distilled white vinegar
3 pounds (1.36 kg) boneless lamb or beef, cut into 1-inch (2.5 cm) cubes
2 teaspoons (10 mL) fennel seeds
¼ cup (59 mL) raw cashews
¼ cup (59 mL) raw almonds
Salt, to taste
6 tablespoons (90 mL) vegetable oil
1.
In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Transfer this paste to a large bowl.
In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Transfer this paste to a large bowl.
2.
Puncture the lamb cubes with a sharp knife in many places. Add the lamb to the paste and marinate at room temperature for 6 hours.
Puncture the lamb cubes with a sharp knife in many places. Add the lamb to the paste and marinate at room temperature for 6 hours.
3.
In a skillet over low heat, cook the lamb and fennel seeds, covered, for about 1 hour or until the lamb is tender. Sprinkle water occasionally.
In a skillet over low heat, cook the lamb and fennel seeds, covered, for about 1 hour or until the lamb is tender. Sprinkle water occasionally.
4.
Remove the lid and add the cashews, almonds, and salt. Raise the heat and cook until all the liquid evaporates.
Remove the lid and add the cashews, almonds, and salt. Raise the heat and cook until all the liquid evaporates.
5.
Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.
Ghurka Pork CurryAdd the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.
Yield: 4-6 servings
Heat Scale: Medium-Hot
Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The yogurt in this curry tempers the chiles. (Note: This recipe requires advance preparation.)
1 teaspoon (5 mL) distilled white vinegar
1 tablespoon (15 mL) ground cayenne
2 pounds (1.1 kg) lean and boneless pork, cut into 1-inch (2.5 cm) cubes
2 cups (473 mL) plain yogurt
1 (2-inch [5 cm]) piece ginger, peeled and minced
1 teaspoon (5 mL) vegetable oil
¼ cup (59 mL) ghee
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground turmeric
1 cup (236 mL) water
Salt, to taste
½ cup (118 mL) cilantro leaves
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground cardamom
1 tablespoon (15 mL) ground cayenne
2 pounds (1.1 kg) lean and boneless pork, cut into 1-inch (2.5 cm) cubes
2 cups (473 mL) plain yogurt
1 (2-inch [5 cm]) piece ginger, peeled and minced
1 teaspoon (5 mL) vegetable oil
¼ cup (59 mL) ghee
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) ground turmeric
1 cup (236 mL) water
Salt, to taste
½ cup (118 mL) cilantro leaves
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground cardamom
1.
In a bowl, combine the vinegar and cayenne. Add the meat and toss to coat. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.
In a bowl, combine the vinegar and cayenne. Add the meat and toss to coat. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.
2.
Heat the oil in a skillet over low heat for 1 minute. Add the ghee, the pork with its marinade, the black pepper, the turmeric, the water, and the salt and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.
Heat the oil in a skillet over low heat for 1 minute. Add the ghee, the pork with its marinade, the black pepper, the turmeric, the water, and the salt and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.
3.
Add the cilantro, cumin, nutmeg, cloves, and cardamom and stir well. Serve hot.
Pungent Pork VindalooAdd the cilantro, cumin, nutmeg, cloves, and cardamom and stir well. Serve hot.
Yield: 6 servings
Heat Scale: Hot
Vindaloo describes a style of Indian cooking where the meat or fish is marinated in a vinegar-based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired. (Note: This recipe requires advance preparation.)
½ cup (118 mL) apple cider vinegar
4-5 tablespoons (60-75 mL) vegetable oil, divided
2 teaspoons (10 mL) crushed red chile
2 teaspoons (10 mL) minced ginger
1 teaspoon (5 mL) ground cardamom
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground turmeric
Freshly ground black pepper, to taste
1½ pounds (680 g) pork, cut in 1-inch (2.5 cm) cubes
1 medium onion, peeled and chopped
1 medium potato, peeled and cubed
2 cups (473 mL) Classic Chicken Stock (page 46)
2 cups (473 mL) cooked rice
4-5 tablespoons (60-75 mL) vegetable oil, divided
2 teaspoons (10 mL) crushed red chile
2 teaspoons (10 mL) minced ginger
1 teaspoon (5 mL) ground cardamom
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground turmeric
Freshly ground black pepper, to taste
1½ pounds (680 g) pork, cut in 1-inch (2.5 cm) cubes
1 medium onion, peeled and chopped
1 medium potato, peeled and cubed
2 cups (473 mL) Classic Chicken Stock (page 46)
2 cups (473 mL) cooked rice
1.
In a nonreactive bowl, combine the vinegar, 3 tablespoons (45 mL) of the oil, the chile, the ginger, the cardamom, the cinnamon, the cloves, the turmeric, and the black pepper. Add the pork and toss until well coated. Cover and marinate for 2 to 3 hours at room temperature or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.
In a nonreactive bowl, combine the vinegar, 3 tablespoons (45 mL) of the oil, the chile, the ginger, the cardamom, the cinnamon, the cloves, the turmeric, and the black pepper. Add the pork and toss until well coated. Cover and marinate for 2 to 3 hours at room temperature or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.
2.
In a heavy skillet, heat a little of the remaining oil over medium-high heat. Add the pork and sauté until browned. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to sauté until the onions are softened and the potatoes are browned.
In a heavy skillet, heat a little of the remaining oil over medium-high heat. Add the pork and sauté until browned. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to sauté until the onions are softened and the potatoes are browned.
3.
Add the reserved marinade and the broth. Bring to a boil, reduce the heat, and simmer until the meat is very tender and the sauce is thickened, about 30 minutes. Add more broth if needed.
Add the reserved marinade and the broth. Bring to a boil, reduce the heat, and simmer until the meat is very tender and the sauce is thickened, about 30 minutes. Add more broth if needed.
4.
Serve the vindaloo over the hot rice.
Moo Pad Bai Kra Pow (Spicy Sautéed Pork with Chiles and Basil)Serve the vindaloo over the hot rice.
Yield: 4-6 servings
Heat Scale: Medium
From Thailand comes this hot and spicy, delicious, easy-to-prepare dish. The bai kra pow or holy basil (also called purple basil, Thai basil, or Oriental basil) used in this recipe is often available in Asian markets; if you can’t find it, substitute fresh mint. Serve this dish with cooked rice noodles.
2 tablespoons (30 mL) vegetable oil
6 garlic cloves, peeled and finely minced
5 fresh green serrano or jalapeño chiles, stems and seeds removed, finely
chopped
2 pounds (1.1 kg) ground pork
3 tablespoons (45 mL) fish sauce
2 tablespoons (30 mL) dark soy sauce
¼ cup (59 mL) sugar
½ cup (118 mL) chopped, fresh bai kra pow (holy basil)
6 garlic cloves, peeled and finely minced
5 fresh green serrano or jalapeño chiles, stems and seeds removed, finely
chopped
2 pounds (1.1 kg) ground pork
3 tablespoons (45 mL) fish sauce
2 tablespoons (30 mL) dark soy sauce
¼ cup (59 mL) sugar
½ cup (118 mL) chopped, fresh bai kra pow (holy basil)
1.
Heat the oil in a large wok or skillet over medium heat. Add the garlic and sauté it carefully, taking care not to burn it. Add the chiles and stir-fry for 30 seconds. Add the pork and continue cooking, breaking up the meat, until all the pink is gone.
Heat the oil in a large wok or skillet over medium heat. Add the garlic and sauté it carefully, taking care not to burn it. Add the chiles and stir-fry for 30 seconds. Add the pork and continue cooking, breaking up the meat, until all the pink is gone.
2.
Stir in the remaining ingredients and cook until the mixture is wellblended and hot, about 1 minute.
Ma Ho or Mah Haw (Thai Minced Pork or Galloping Horses)Stir in the remaining ingredients and cook until the mixture is wellblended and hot, about 1 minute.
Yield: 4 servings
Heat Scale: Medium
“Galloping Horses” is literally translated as “horses of the Haw people,” a tribal group who migrated to northern Thailand from Yunan, China. The combination of pork, fish sauce, sugar, peanuts, and cilantro creates a unique taste sensation. Serve this over hot cooked rice. It is also sometimes served as an appetizer over fruit.
2 tablespoons (30 mL) vegetable oil
5 cloves garlic, peeled and minced
4 fresh cilantro roots, crushed (or substitute 2 tablespoons [30 mL]
chopped fresh cilantro leaves and stems)
1 pound (454 g) coarsely ground or finely minced lean pork
4 tablespoons (60 mL) coarsely ground roasted peanuts
3 tablespoons (45 mL) fish sauce
Freshly ground black pepper, to taste
3 tablespoons (45 mL) palm sugar or brown sugar
3 fresh jalapeño or serrano chiles, stems and seeds removed, finely
chopped
3 tablespoons (45 mL) chopped fresh cilantro
5 cloves garlic, peeled and minced
4 fresh cilantro roots, crushed (or substitute 2 tablespoons [30 mL]
chopped fresh cilantro leaves and stems)
1 pound (454 g) coarsely ground or finely minced lean pork
4 tablespoons (60 mL) coarsely ground roasted peanuts
3 tablespoons (45 mL) fish sauce
Freshly ground black pepper, to taste
3 tablespoons (45 mL) palm sugar or brown sugar
3 fresh jalapeño or serrano chiles, stems and seeds removed, finely
chopped
3 tablespoons (45 mL) chopped fresh cilantro
1.
Heat the vegetable oil in a wok or skillet over low heat. Add the garlic and cilantro roots and fry for a few seconds. Add the pork, peanuts, fish sauce, pepper, sugar, chiles, and cilantro. Cook until the mixture is dark brown in color and the liquid starts to thicken.
Heat the vegetable oil in a wok or skillet over low heat. Add the garlic and cilantro roots and fry for a few seconds. Add the pork, peanuts, fish sauce, pepper, sugar, chiles, and cilantro. Cook until the mixture is dark brown in color and the liquid starts to thicken.
Variation
Serve fresh, sliced mandarin oranges and fresh, cubed pineapple with this dish.
Neua Pad Prik (Stir-Fried Mushroom Chile Beef)Yield: 4-6 servings
Heat Scale: Medium
This stir-fry dish from Thailand contains some interesting ingredients that all complement each other in taste and textures. It also contains bell peppers and hot and spicy chile peppers, known as prik in Thailand. Because the flavors are so intense, I suggest serving it with hot, cooked rice.
1 (2-inch [5 cm]) piece fresh ginger
1 tablespoon (15 mL) soy sauce
3 cloves garlic, peeled
1 tablespoon (15 mL) palm sugar (or substitute dark brown sugar)
1½ pounds (680 g) tender beef fillet, thinly sliced
2 tablespoons (30 mL) vegetable oil
1 green bell pepper, seeded, cored, and cut into ½-inch (1 cm) pieces
3 dried Chinese or shiitake mushrooms, rehydrated in hot water, rinsed, and sliced, soaking liquid reserved
1 (12.5-ounce [350 g]) jar miniature (baby) corn, drained and rinsed
3 serrano or jalapeño chiles, stems and seeds removed, cut into rings
4 green onions, white and light green parts, sliced
⅔ cup (158 mL) Basic Beef Stock (page 45)
1 tablespoon (15 mL) fish sauce
2 tablespoons (30 mL) oyster sauce
1 tablespoon (15 mL) soy sauce
3 cloves garlic, peeled
1 tablespoon (15 mL) palm sugar (or substitute dark brown sugar)
1½ pounds (680 g) tender beef fillet, thinly sliced
2 tablespoons (30 mL) vegetable oil
1 green bell pepper, seeded, cored, and cut into ½-inch (1 cm) pieces
3 dried Chinese or shiitake mushrooms, rehydrated in hot water, rinsed, and sliced, soaking liquid reserved
1 (12.5-ounce [350 g]) jar miniature (baby) corn, drained and rinsed
3 serrano or jalapeño chiles, stems and seeds removed, cut into rings
4 green onions, white and light green parts, sliced
⅔ cup (158 mL) Basic Beef Stock (page 45)
1 tablespoon (15 mL) fish sauce
2 tablespoons (30 mL) oyster sauce
1.
In a mini-blender, purée the ginger, soy sauce, garlic, and sugar until smooth. If it becomes too thick to mix, add 1 teaspoon (5 mL) or more of the soy sauce. Place the meat slices in a large bowl, add the puréed mixture, and toss to coat. Allow the beef to marinate for 30 minutes at room temperature.
In a mini-blender, purée the ginger, soy sauce, garlic, and sugar until smooth. If it becomes too thick to mix, add 1 teaspoon (5 mL) or more of the soy sauce. Place the meat slices in a large bowl, add the puréed mixture, and toss to coat. Allow the beef to marinate for 30 minutes at room temperature.
2.
Heat the oil over high heat in a wok or large skillet. Add the beef strips and stir-fry until the pink is gone. Lower the heat slightly and push the meat to one side of the pan. Add the bell pepper and mushrooms and sauté them for 30 seconds. Add the corn, chiles, and green onions and combine with the beef strips. Add the beef stock and the mushroom liquid and cook over medium-low for 1 minute.
Heat the oil over high heat in a wok or large skillet. Add the beef strips and stir-fry until the pink is gone. Lower the heat slightly and push the meat to one side of the pan. Add the bell pepper and mushrooms and sauté them for 30 seconds. Add the corn, chiles, and green onions and combine with the beef strips. Add the beef stock and the mushroom liquid and cook over medium-low for 1 minute.
3.
Stir in the fish sauce and oyster sauce and serve hot.
Gaeng Mussamun (Thai Muslim Curry)Stir in the fish sauce and oyster sauce and serve hot.
Yield: 6-8 servings
Heat Scale: Medium to Hot
The spices in this curry, similar to those used in garam masala, indicate its Indian origins. This very festive curry is usually served at special occasions, such as weddings. The final result should have a taste that balances the sweet, the sour, and the salty; if it seems too sweet, add a little more lime juice.
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