 Chile - Chile Oil/Chile Paste
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 
Hot and slightly sweet describes this recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B. 
This recipe and others can be found in the following article: Bugged Out in Thailand! By Paul Ross This recipe and others can be found in the following article: This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish. From the article Exotic and Spicy Salads. |
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