Ingredient - Chicken
This cold chicken salad is not really strange--just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.
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.
This recipe for jerk sauce is fiery but not incendiary, full of flavor, and worth the effort to make it. There are as many Jamaican recipes for jerk as there are Jamaicans; I settled on this as one the best of the best. Serve with big iced bottles of Jamaican Red Stripe beer. Read more about Jamaica's Jerk cuisine in the article"Cookin' Jerk on de Barbacoa, Mon!" By Rick Browne
This wonderful curry is from the Mighty Spice cookbook by John Gregory-Smith, available on Amazon.com here. Read a full review of his book on the Burn! Blog here.
This recipe is courtesy of the Marriott Phuket Resort and Spa. Serve it with rice and Green Papaya Salad, above.
This is a favorite soup at The Regent Resort Chiang Mai. It is well worth the effort to prepare it.
Numerous variations on this dish appear throughout the ABC islands, but this is the one most commonly served on Curaçao.
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