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Chile - Birdseye

"The second item I prepared was classic Thai street food: Crying Tiger Beef. But instead of cooking a whole piece of marinated skirt steak (the traditional method), I bias-sliced a partially frozen steak and marinated the sliced beef. When the block was screaming hot, I quickly seared the steak strips to medium-rare, about two to three minutes per side. (The longer food stays on the block and the higher the food’s moisture content the more salt it will pick up from the block.) To accompany the steak, I grilled marinated asparagus on the salt block until crisp-tender and served it with Jasmine rice."


Read the entire article on salt block cooking by Mike Stines here.


The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.

Here is a typical Madagascar-style sauce that was served at the
Restaurant L'Exotic in Montreal. The sauce accompanied most of the
entrees at L'Exotic and it also can be added to soups or stews to spice
them up.

This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

recipe image
The neighboring island of Mauritius in the Mascarenes has a harissa-like 
sauce called mazavaroo that is usually served on sandwiches. This recipe
for it was given to one of my writers, Leyla Loued-Khenissime, by
Virjanan Jeenea, the sous-chef at the Oberoi Hotel in Mauritius. Leyla
writes: “I was happy to see that his recipe is simple compared to others
I have run into. I tried it four different ways: with fresh bird's eye
peppers and again with fresh Thai dragon peppers, then adding shrimp
paste to one and ginger to the other. The best result I obtained was by
following the Oberoi recipe with the bird's eye peppers, although it
still lacks that smoky fantasia found in the jar I initially bought.
Below is the Oberoi's adapted version.”
Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.

Here is the French Polynesian-style ceviche. Serve this to the guests while they are waiting for the pig to roast. This recipe only serves three people, so you’re going to be busy multiplying this by 10 or 20 after depleting your checkbook buying the fish.

Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation.
 

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