The Secret of A Great Cuisine Unveiled » spicy recipes

Chili Garlic Sauce

Agape Goon — Tue, 29 Dec 2009 02:30:22 +0000

Recommended for chicken

20 fresh red chilies
20 dried chilies -soak to soften
2 cloves garlic
60 g fine sugar
3 cups vinegar
salt to taste

Method
Finely grind the chilies and garlic. Put all ingredients in a pan and bring to the boil. Cool

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Pig’s Trotters In Spice and Vermouth

Agape Goon — Mon, 09 Nov 2009 11:20:43 +0000

Ingredients

2 kg pig’s trotters cut into serving pieces

6 tbsp oil

60g gammon ham or back bacon, cubed

350g potatoes, optional

2 sprigs curry leaf

2 large onions, quartered

20 shallots, sliced

1 clove garlic

2 cm piece root ginger

1 tbsp cumin

20 dried chilies

1 tsp mustard seed

2 tomatoes, quartered

100 ml vinegar

100ml sweet vermouth

1 litre hot water

salt to taste

Methods

Grind the ginger, garlic, and dried chilies.
Heat oil in a clay pot, fry the shallots until golden, add onions,mustard seeds and curry leaves.
Add trotters and cubed ham, stirring well to prevent from sticking.
When trotters are red and dry, add hot water, tomatoes and salt,cover and cook over medium heat for 1 1/4 hours.
Add Potatoes and cook a further 15 to 20 minutes, add vinegar and remove from heart at point of simmer.
Cool for 1/2 an hour then transfer to a plastic container and leave uncovered in the refrigerator (not the freezer) for a further 2 hours.
Seal, label and transfer to freezer.
To thaw, leave in container for an hour, then reheat to boiling point, add vermouth and allow to simmer a little.
Serve with hot buttered rolls or toast.

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STUFFED BITTER GOURD CURRY

Agape Goon — Mon, 19 Oct 2009 12:55:44 +0000

Ingredients
900 g minced beef (preferably top-side) Salt, pepper and mustard to taste Juice of 1 lime
1 egg
2 tbsp plain flour
2 tbsp chopped spring onion
1 coconut, scraped
11/2 liters water
Curry leaves
1 bunch daun kesom
2 red chillies, slit
20 shallots, sliced
2 cloves garlic, crushed
1 cm piece ginger, chopped

2 lemon grass

1 thin piece bruised galangal

10 dried chillies,ground

4 tbsp curry powder

8 tbsp oil

salt to taste

2 pieces beef stock

600g medium sized bitter ground (core and cut into 4 pieces on the slant)

Method

Season beef with salt, pepper and mustard. Add in egg, flour and spring onions and mix well. Fill the gourd pieces with the seasoned meat. Shape the balance of meat into golf ball sizes. Heat oil in a frying pan and when oil is hot, shallow fry the stuffed gourd pieces and meat balls till golden brown. Lift onto a saucepan. Strain the oil used oil. Fry the shallots, galangal, garlic, ginger, serai and dried chilli till fragrant.

Mix coconut milk with water, squeeze milk and then strain. Pour coconut milk over the fragrant spices. Stir well and them add salt and beef stock. When mixture begins to boil, add kesom, curry powder and curry leaves. Stir gravy well to prevent curry from curdling. Pour hot gravy unto stuffed gourd and meat balls. Drop in slit chilies and lime juice. Serve hot with rice and sambal belacan. (optional).

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SPICY FRIED CHICKEN

Agape Goon — Fri, 16 Oct 2009 12:45:58 +0000

Ingredients
1 chicken (around 2 kgs) —cut into serving pieces
Oil for deep frying
Spices to grind finely
2 tsps cummin seeds
1 tsp sweet cummin seeds

1 cm piece saffron
1 tbsp black peppercorns
1 cm piece ginger
Salt to taste.
Other spices
1 tbsp mustard powder
Method

Place chicken pieces in a basin and rub the spices well into chicken.
Leave chicken to marinade for two hours. Heat oil in a frying pan and when oil is hot, fry chicken till golden brown. Drain well on kitchen paper. Serve hot with tomato and cucumber slices.

**Spicy Meat and Poultry Recipes*

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SAMBAL CINCALOK RECIPE

Agape Goon — Mon, 28 Sep 2009 12:36:14 +0000

Ingredients
6 red chillies
6 shallots
6 limes (limau kesturi)
1 ripe tomato
4 tbsp cincalok
6 tbsp thick coconut cream (optional)

Method
Pound the chillies, shallots and tomato coarsely. Add lime juice, cincalok and coconut cream. Mix well.

**Vegetarian Cookery**

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SPICY LADIES FINGERS RECIPE

Agape Goon — Fri, 18 Sep 2009 11:51:34 +0000

Ingredients
500 g ladies fingers (Kachang bendi)-cut off tops and tips and slit halfway lengthwise
1 tsp turmeric powder
2 tsp chilli powder
1 heaped tbsp coriander (ketumbar) powder
For Frying
1/2 tsp mustard seeds (biji sawi)
4 shallots-finely sliced (or 1/2 large onion)

2 cloves garlic crush with skin
1 sprig curry leaves discard stem
1/2 metric cup water
1 tsp salt

6 tbsp cooking oil
Method
Mix together the turmeric, chilli and coriander powder. Heat oil and add ingredients for frying. Fry till shallots
are brown. Put in the ladies fingers, then sprinkle over with the curry powder mixture and mix well.
Add salt water by the spoonful to cook vegetable gently without splitting them. Keep stirring until the liquid is
absorbed.

more **Chinese Vegetarian Cookery **

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KELADI WITH CLAMS RECIPE

Agape Goon — Wed, 16 Sep 2009 12:12:34 +0000

Ingredients
1 medium sized coco-yam (keladi) cut into pieces
600 g washed clams with shells

salt to taste
2 metric cups thick coconut cream

20-30 chilli padi grind
20 shallots grind
2 pieces dried tamarind slices (asam gelugor)
2 cm piece fresh turmeric grind 2 stalks lemon grass bruise
2 turmeric leaves
Method
Boil yam in slightly salted water. Drain off water. Put all other ingredients in a saucepan. Bring to boil. Stir in boiled yam. Serve hot with rice.

**SeaFood Recipe**

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DRY MUTTON & VEGETABLE CURRY RECIPE

Agape Goon — Wed, 09 Sep 2009 06:30:19 +0000

Ingredients

750 g boneless mutton (or beef) â€” cut into 2 cm cubes and wash
200 g (1 large) carrot â€” cut into 3 cm
pieces and again into quarters
200 g potatoes â€” cut into quarters if using large potatoes or into halves if using medium potatoes
50 g (20 pieces) French beans â€” cut into 4 cm lengths
Pound or grind
4 cm piece fresh ginger
4 cloves garlic
3 metric cups water
1 sprig curry leaves â€” remove stem
2 tbsp meat curry powderÂ Â Â Mix and
50 g (1/2 cup) grated coconutÂ Â Â extract
1/2 metric cup waterÂ Â Â I milk
8 tbsp cooking oilÂ Â Â (optional)

Salt to taste
For Frying

1 tsp fennel seeds (jintan manis)
1/2 tsp mustard seeds (biji sawi)
Method
In a bowl combine mutton with ground ingredients, curry powder, curry leaves and salt.
Heat oil and fry fennel and mustard seeds for 2 minutes. Add the marinated mutton and stir fry for 5 minutes until spices are fragrant. Pour in 3 cups water then cover and simmer until mutton is tender. Add the carrots, potatoes and coconut milk and continue boiling until gravy begins to thicken, then put in the french beans. Reduce heat and simmer over low fire until very dry and oil rises to the surface. The meat should also be brown.
Because this is a dry curry, it would be preferable to use a non-stick kwali (if available) so that the spices will not burn easily during the later stages of cooking.

more **Meat Poultry Recipe**

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HORSE-RADISH SAUCE RECIPE

Agape Goon — Tue, 08 Sep 2009 15:27:11 +0000

Ingredients
300 g horse-radish (the bottled variety)
2 metric cups finely chopped mint leaves
2 cloves garlic, crushed
1 metric cup wine vinegar
Salt to taste
2 tbsp honey
2 tbsp olive oil
2 red chillies, slit
Method
Bring all ingredients to boil in a saucepan. Drop in slit chillies. Serve with Stuffed Tomatoes and Shrimps and Roast Sirloin.

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Roast Pork Vindaloo Recipe

Agape Goon — Sat, 05 Sep 2009 07:40:09 +0000

Ingredients

6 tbsp oil
600 g Chinese roast pork
1 tbsp dark soy sauce
1/2 metric cup wine vinegar I tbsp brandy
Salt to taste
600 g potatoes â€” leave whole

‘/2 litre water
2 sprigs curry leaves
Roast and grind finely
20 dried chillies
8 cloves garlic
20 shallots
2 tbsp jintan puteh
1 tbsp jintan manis
1 tbsp mustard powder
1 cm piece turmeric
2 cm piece root ginger
Method
Par boil potatoes. Cut roastÂ pork intoÂ pieces. Marinate pork and potatoes with the spices and vinegar for 2 hours.
Heat oil in clay pot â€” fry the curry leaves, add the seasoned port potatoes â€” frying till fragrant. Add water and allow to simmer till vindaloo is thick. Add soy sa salt and brandy. Remove fro Serve with rice or toast.

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