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Cooking Method - Stir-Fry
Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.
Bajiis, the unstuffed Madras version of chiles rellenos, are popular tea-time snacks in Madras and other cities of Tamil Nadu. They are often accompanied by a mango chutney like the one in this section, and the taste combination is delicious. Serve with fruit drinks or beer.
This recipe and others can be found in the following article:
 

 

 

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

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

 

 

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

Bugged Out in Thailand!

By Paul Ross

This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

From Sierra Leone, here is one of the more unusual hot sauces.  Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute.  Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice.

My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.

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

 

The Tongue-Numbing "Flower Pepper" of Sichuan Province

by Kimberly Dukes

This is the method used by chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns. Serve the prawns with jasmine rice.
 

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