This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 large red jalapeño peppers (about 1/4 pound), coarsely chopped
2 red bell peppers (about 1/2 pound), seeded, deveined, and coarsely chopped
8 large garlic cloves, quartered
1/2 teaspoon salt (or more, to taste)

Instructions

Put all the ingredients into a food processor and use the pulse control to process them into a coarse, thick paste. The mixture should not be pureed or liquified. Transfer the adzhiga to a clean class jar, cover tightly, and refrigerate for 2 to 3 days to let the flavors ripen. Taste and add more salt if desired.

This famous drink was invented in 1903 by Raffles Hotel bartender Ngiam Tong Boon. There are many variations on this potent potable, but this one seems to be the most authentic. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

1 jigger sloe gin

1/2 jigger dry gin

1/2 jigger apricot brandy

1/2 jigger cherry brandy

1 teaspoon sugar

Juice of 1/2 lime

1 cherry (garnish)

1 slice pineapple (garnish)

1 slice orange (garnish)

Seltzer water

Instructions

Combine the first six ingredients in a 12-ounce glass and stir well to dissolve the sugar. Add ice cubes and top off with seltzer water. Stir slightly, add the gar-nishes, and serve.

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

10 dried small hot red chiles, such as piquins, stems removed
5 candlenuts (or substitute macadamia nuts or cashews)
2 stalks lemongrass, bulbs included
1/2 teaspoon turmeric powder
1 large piece galangal, peeled and chopped (or substitute ginger)
1 small onion, chopped
1 teaspoon prawn or shrimp paste
1 tablespoon ghee (recipe here) or vegetable oil
4 curry leaves (optional)
1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired
1 1/2 cups thick coconut milk, recipe here

Instructions

In a food processor, combine the chiles, nuts, lemongrass, turmeric, galangal, onion, and prawn paste and puree to a fine paste.

Heat the oil in a skillet or wok and fry the paste and curry leaves for 5 minutes.  Add the prawns and coconut milk and cook, uncovered, over medium heat until the prawns are done, about 15 minutes.