saucepan of boiling, salted water 5 mins, until tender. Drain
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Mix everything (except the onion and the oil),crushing chilies with your hand.
Put it on to boil.
When it comes to a rolling boil, take it off the stove.
In a seperate pan, heat the oil and fry the onion.
Add to the pepper water.
Let it boil a bit.
Then let it rest on the stove till the spices settle to the bottom.
Pour out into a servingin dish being careful not to let the settled spices pour out.
orn, onions, garlic, ginger and chili pepper for 5 mins until browned
Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry.
Saute the piece of chili pepper and the garlic until it has turned brown.
Discard it and fry the diced eggplants in the oil.
When golden brown and crisp, remove and drain in paper towels.
Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.
roccoli in abundant salted, boiling water until just tender (usually 4
large bowl. Add water to cover generously and leave
Combine pork, cabbage, water chestnuts, onion, cilantro, chili pepper, garlic and ginger in a
Combine oil, lime peel and juice, garlic, chili pepper and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
For the dressing , whisk all ingredients in a small bowl.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook octopus, turning, about 10 mins.
Combine mizuna, snow peas, water chestnuts, red pepper, bean sprouts and cilantro in large bowl. Drizzle with dressing; toss well. Sprinkle salad with sliced chili pepper. Serve salad with octopus.
arge pot, cover beans with water and bring to boil; cook
tock pot, soak beans in water for at least 6 hours
Wash rice with cold water until water runs clear; drain well. Place
owl and cover with boiling water. Let stand until tender; drain
5 mins.
For the chili yogurt, heat 2 tbsp of
Add the chipotle chili pepper, tomatoes and 1/4 cup water; simmer, uncovered
ngredients and 1/2 cup water in a small saucepan on
emon peel, seasoning mix and chili pepper in a small bowl.
mooth. Finely chop half the chili pepper and stir in.
Heat
Combine lamb and five-spice in medium bowl.
Heat lightly oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add garlic and onion to wok; stir-fry about 5 mins or until onion softens. Add 1/4 cup water, broccolini, peas and mushrooms; stir-fry until vegetables are tender.
Return lamb to wok with 2 tbsp water and sauces; stir-fry until heated through. Season to taste. Serve stir-fry sprinkled with chili pepper.
Boil meat for 30-45 minutes or until it is very tender.
Drain water from the meat and add the oil and onions.
Cook on Medium to Medium High heat until the onions are soft.
Add the water, cumin powder, chili pepper, green pepper, potato, carrot, chicken cube, salt, garlic and cilantro.
Stir well.
Cover and let it gently boil for 10 minutes.
Stir again to make sure there is still enough water in the pan.
Cover and let it cook about 10 more minutes.
Stir and make sure the vegetables are tender.
Serve.