• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Cooking Method - Fry

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

 

Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

 

 

This rice recipe makes a very colorful, fragrant dish that goes well with the mutton soup recipe found here. Remember to use coconut milk, not canned coconut cream, which is too sweet. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

recipe image
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun.  This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
There are more than 60 varieties of chiles that are grown only in the state of Oaxaca and nowhere else in Mexico. We have suggested substitutions here to reflect varieties more commonly available north of the border. You can use oil instead of lard, but the flavor will change dramatically.
These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Pakoras

From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
saturated fat.

This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.
 

Featured Rapid Recipe



Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.