This recipe was favorite of King Rama V, who reigned in Thailand from 1869-1910. It is tasty, rich, and very spicy and should be served with hot, cooked rice or cooked Thai noodles. Recipe from 1,001 Best Hot and Spicy Recipes. Royal Thai Beef Curry Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe from 1,001 Best Hot and …
These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!
1 ripe mango, peeled and seed removed
1 clove garlic, peeled
3 scallions, peeled and white part reserved
2 tablespoons brown sugar
2 Scotch bonnet (or habanero) chiles, stemmed and seeded
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/4 cup dry white wine
1/4 cup passion fruit juice (available in most Latin American and Caribbean markets)
3 tablespoons vegetable oil
3 pounds sirloin steak, fat removed, and cut into 1 inch cubes
1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes
3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches
3 sweet white onions, peeled and cut into quarters and separated
In a food processor or blender, puree the mango, garlic, scallions, brown sugar, chiles, lemon juice, lime juice, white wine, passion flower juice, and oil to make a marinade. Spread the cubed meat out evenly in a large glass or Pyrex shallow baking dish and pour the marinade over the meat. Pierce the meat marinade mixture with a fork, and then cover and refrigerate the mixture 4 to 6 hours.
Remove the meat marinade from the refrigerator and allow the meat to sit at room temperature for 10 minutes before putting the meat on the skewers to grill.
On skewers, alternate the meat, pineapple, papaya, and onion pieces. Broil the skewers in an oven broiler or on an outdoor grill, for 8 to 10 minutes (depending on how well you want the meat done). Serve hot off of the grill.
This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.
Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt
4 large pieces of ginger, peeled
5 cloves garlic, peeled
3 shallots, peeled
1 teaspoon cumin seed
1 teaspoon anise seed
1 tablespoon ground turmeric
3 pieces lemon grass
2 teaspoons sugar
1 pound boneless chicken, cut into strips
The Peanut Sauce:
1/2 cup red chilli paste (or red chillis pureed with water)
1/4 cup peanut oil
5 cloves garlic, peeled and minced 3 shallots, peeled and minced
3 pieces lemon grass, minced
3 large pieces ginger, peeled and minced
2 tablespoons poppy seeds
4 tablespoons minced cashews 1/4 cup minced peanuts
1 teaspoon tamarind paste (optional)
2 teaspoons sugar
Diced cucumbers and onions for garnish
Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.
Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.
Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.
Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.
Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold lard
1/2 cup milk, plus additional for brushing the pastry
2 large onions, coarsely chopped
1 pound ground beef
3 tablespoons lard
1 tablespoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2 hard-boiled eggs, chopped
1/4 cup dark or golden raisins
1/4 cup chopped green or black olives
To make the crust, sift together the flour, baking powder, and salt in a large bowl; add 2 tablespoons of the lard and crumble between your fingers to combine. In a small bowl, beat the egg, add the milk, and add both to the flour mixture. Mix with a wooden spoon until the dough forms a ball. Divide the dough into 8 parts, form the parts into balls, and roll the balls out on a floured surface into 3- to 4-inch circles, each about 1/8 inch thick. Set aside.
To make the filling, combine the onions and ground beef in a large bowl and set aside. In a saucepan, heat the remaining 3 tablespoons lard, paprika, and red pepper flakes, stirring constantly, until well mixed. Let stand a minute, then pour the lard over the meat mixture. Add the cumin, season with salt and pepper and stir to combine. Let cool completely.
Prepare a charcoal or gas grill for indirect grilling and preheat to 400 degrees F.
To form the empanadas, place 1 heaping tablespoon of filling onto each dough round; divide evenly and add to each round the hard-boiled egg, raisins, and olives.
Wet the edges of the dough with cold water. Fold each round in half over the filling, sealing with the tines of a fork; brush with milk.
Transfer the pastries to a sheet pan, place on the barbecue over indirect heat for 20 minutes, turning several times so the pastry doesn’t burn, until the empanadas are just turning brown on the edges. Remove from barbecue and serve.
4 ounces fresh coconut, grated
Vegetable oil for deep frying
2 pounds beef, cut into 1-inch cubes
1 teaspoon salt
2 teaspoons sugar
1 teaspoon tamarind concentrate
1 teaspoon ground turmeric
2 kaffir lime leaves, crushed
2 4-inch stalks lemongrass, bulb included, chopped
2 3-inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped
5 fresh red chiles, such as serranos or jalapeños, stems removed
2 cloves garlic, peeled
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
6 cups coconut milk, recipe here
In a fryer, deep-fry the coconut in the oil until dark brown.
Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.
In a food processor, combine the turmeric, lime leaves, lemongrass, galangal, shallots, chiles, garlic, brown sugar, salt, black pepper, and soy sauce, and puree to a fine paste.
Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes. Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens. Add more water if necessary.