[CH] Chilli Oil
Dave Drum (xrated@cityscape.net)
Sat, 20 Mar 1999 22:06:19 -0600
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Title: Fiery Thai Salsa
Categories: Epicurious, Salsa, Thai, Chiles
Yield: 3 1/2 cups
3 c Chopped seeded peeled
Cucumbers
1 c Chopped green onions
3/4 c Chopped radishes
1/4 c Chopped fresh mint
3 tb Minced peeled fresh ginger
3 tb Fresh lime juice
2 tb Sugar
1 tb Plus
1 ts Minced garlic
1 1/2 ts Sesame chilli oil*
* Available at Asian markets and in the Asian foods section of many
markets.
Combine all ingredients in large bowl. Season with salt. Cover and
refrigerate until juicy, about 1 hour. Stir before serving. Serve
cold.
You can control the heat by adjusting the amount of chili oil used.
Serve with swordfish, tuna or fried wonton chips.
Makes about 3 1/2 cups.
EPICURIOUS RECIPE from Bon Appetit - July 1993
Format by Dave Drum - 20 March 99
FROM: Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Curried Chicken Coconut Noodle Soup
Categories: Epicurious, Soups, Poultry, Curry
Yield: 4 servings
2 cl Garlic, minced
2 tb Vegetable oil
4 tb Curry powder
3 c Chicken broth
28 oz Unsweetened coconut milk*
1 c Water
2 Stalks of lemongrass*, the
Outer leaves discarded, ends
Trimmed, and 5 inches of the
Lower stalks minced
10 1/8-inch-thick slices of
Peeled fresh gingerroot
1 ts Black peppercorns
1 Whole chicken breast with
Skin and bones (about 1
Pound)
1/2 lb Dried rice-stick noodles*
(rice vermicelli)
6 tb Fresh lime juice
6 tb Asian fish sauce such as
Nuoc mam*
1/3 c Chopped fresh coriander
Asian chilli oil*
*available at Asian markets and some specialty produce markets
In a heavy saucepan cook the garlic in the vegetable oil over
moderately low heat, stirring, until it is fragrant, add the curry
powder, and cook the mixture, stirring, for 30 seconds. Stir in the
broth, the coconut milk, the water, the lemongrass, the gingerroot,
and the peppercorns and bring the mixture to a boil. Add the chicken
and poach it at a bare simmer for 20 minutes, or until it is cooked
through. Transfer the chicken with a slotted spoon to a bowl and let
it cool, keeping the poaching mixture warm.
While the chicken is cooling, in a large bowl soak the noodles in
warm
water to cover for 5 minutes, drain them, and in a large saucepan of
salted boiling water cook them for 5 minutes. Drain the noodles in a
colander, rinse them under cold water, and drain them well.
Discard the skin and bones from the chicken, shred the meat, and
stir
it into the poaching mixture with the lime juice and the fish sauce.
Cook the soup over moderate heat, stirring, until it is hot, divide
the noodles among 6 to 8 bowls, and ladle the soup over them.
Sprinkle the soup with the coriander and drizzle it with the chili
oil.
Rice sticks turn up in soups in many parts of Asia. This recipe was
inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle
parlor on Bayard Street in New York City.
Serves 4 as a main dish and 8 as a first course.
EPICURIOUS RECIPE from Gourmet - September 1995
Format by Dave Drum - 20 March 99
FROM: Uncle Dirty Dave's Kitchen
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ENJOY!!!
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