Ingredient - Chicken
This recipe is courtesy of the Equatorial Penang hotel in Penang, Malaysia. It is a classic Indonesian dish that combines the heat of chiles with the exotic fragrances of the Spice Islands. Note that this recipe requires advance preparation.
There are many ingredients in this recipe. Please read the entire recipe before you start.
"Holy" basil is widely available in Thai stores. The stems are purple and the leaves are pointed, distinguishing it from regular sweet basil. I actually prefer the flavor to "regular" basil—it’s slightly more bitter and fragrant, with a unique aroma. The basil doesn’t require much cooking, as too much heat makes it bitter and destroys the delicate flavor.
Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.
Andouille (On-do-ee) is a sausage very popular here in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages. It is then heavily smoked. I find that the heavy smoking makes the casing a little too al dente so I just peel the casing off before cutting it up to add to the gumbo. Tasso is made of lean thin slices of various cuts of raw pork roast. The slices are then well seasoned with a rub or shake and smoked through. It is great for seasoning beans, greens, soups and gumbos and for the cook’s privilege of sneaking a bite or two while preparing a dish. Serve over steamed white rice with crusty French garlic bread for dipping and a side salad. Note: This recipe requires advance preparation.
These sweet chicken chimichangas with fruit are lighter than the more traditional beef and bean recipe popular in Arizona.
Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.
In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.
Hot and slightly sweet describes this recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
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