Green chile pasta has been popular in the Southwest for many years. It is surprisingly easy to make, and even easier to eat. Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement.
This curry dish is adapted from a recipe by "The King of Curry" in his recommended book, Pat Chapman’s Noodle Book. In it he says that "green curry is probably Thailand’s most popular dish, both inside and outside the country. Cooked correctly it is a delicate bland of fragrance and flavor, of subtle color laced together with creamy coconut milk. In fact the sauce is not and should not be green; it, and the chicken, is a buff-white color. It is the accompanying herbs -- basil and cilantro-- and, traditionally, pea aubergines, and huge numbers of tiny green Thai chiles that give the dish its greenness." Since pea aubergines (tiny eggplants) are somewhat bitter and difficult to find, they have been eliminated in this recipe.
This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.
It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.