Pili pili, often called piri piri, is served as a table condiment in West Africa, where it heats up grilled meat, poultry, shrimp, and fish. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added.
Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried. To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.
Square dumpling wrappers are not just for making dumplings. They can also be cut into short, 1/4- to 1/2-inch-wide strips and cooked with delicious results. This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception. Feel free to add the fresh chilies to your taste. I do not use oil for this stir-fry. The bacon usually has enough fat for stir-frying the other ingredients.
Popular with the Yemenite Jews in Israel and in the Middle East, this hot sauce starts with a paste of garlic and peppers plus whatever spices the individual cook chooses, along with cilantro and/or parsley. There are two versions, this green one and a red one that uses red sweet and hot peppers. Tomatoes are sometimes added to tone down the sauce, which can be quite spicy. This quick and easy sauce serves as a table condiment, as a sauce for grilled fish or meat or for eggs, or can be added to soups and stews just before serving. It goes especially well with lamb kabobs.
So named because it was served to visitors of chili con carne cookoffs by the Red Ass Chili Team. This mix will spice up your morning and possibly help with that hangover from the night before. Omit the habanero unless you like it extremely hot! I've heard that this mix is also good without alcohol, but I've never tried it that way.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.