Southwestern Sangrita with Three Juices

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Serve this more northern version of the Mexican drink as a chaser to 
straight tequila in a glass rimmed with salt. Sip the tequila, then the 
sangrita, then suck on a lime slice. Repeat the procedure as often as 
you dare! Or, mix the tequila into the sangrita.

Ingredients

3 green New Mexican chiles, roasted, peeled, stems and seeds removed, 
chopped
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste

Instructions

Place all the ingredients in a blender and puree until smooth. Chill 
before serving.

Jalapeño Margarita

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This is certainly a unique capisicum cocktail. To make Hot and Sour Mix: 
to one quart of sour mix add 4 large jalapeños, stems and seeds removed, 
diced and let steep for at least 24 hours. Note: This recipe requires 
advance preparation.

Ingredients

1 1/4 ounces tequila
3/4 ounce Triple Sec
2 ounces hot and sour mix (see headnote)
1 1/2 ounces lime juice
Dash of Tabasco® Jalapeño Sauce
Lime slice and whole jalapeño for garnish

Instructions

Place all ingredients, except lime slice and whole jalapeño, in a 
blender and blend to mix. Pour over ice In a glass and garnish with the 
lime slice and whole jalapeño. If a frozen margarita is preferred, add 
one cup ice to blender with other ingredients.

Nasi Kunyit (Yellow Festive Rice)

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This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

4 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

5-inch piece ginger, peeled and chopped

3 garlic cloves, peeled

20 shallots, peeled

1 cup water

6 tablespoons vegetable oil

6 cups coconut milk

3 cups rice, washed and drained

4 pieces lemon grass

Salt to taste

Fried spring (green) onion rings for garnish

Instructions

Puree the first 7 ingredients in a blender. In a pan, fry the pureed ingredients in the oil until fragrant. Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the rice and lemon grass, cover, and cook until the rice is done, about 40 minutes. Add salt to taste and garnish with green onion rings.

Udang Goreng Chilli Prawns in Chilli-Garlic Sauce

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This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.

Chicken and Beef Satay with Spicy Peanut Sauce

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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

Ingredients

The Marinade:

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

Instructions

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.

To Assemble:
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.