he oil. It will be hot enough to cook with when
alt to form a paste.
Add the hot pepper paste and 1 teaspoons
ups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic
Stir in garlic, red pepper flakes, black pepper, and salt. Cook and
Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.
alt to form a paste.
Add the hot pepper paste and 1/2
Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
inegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green
Combine red pepper paste, sesame oil and sesame seeds.
Enjoy with fresh cucumbers or other vegetables.
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
Mix together zucchini, onion and carrot.
Mix in eggs, 1/2 cup flour, hot pepper paste, salt and pepper.
Add milk if too stiff or flour if too soupy.
Fry in oil.
Press spoonfuls down to flatten. Fry until golden brown, turning once.
Serve immediately with your choice of applesauce, sour cream, jam, etc.
ach of cucumber, yellow bell pepper, and carrot on 1 rectangle
cup chicken broth and hot pepper paste; stir into chilled chicken mixture
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened. Serve with hot cooked rice.
Soak clay cooker in water 10 minutes.
Make stuffing of egg, scallions, spinach, rice, and ham.
Rub chicken inside and out with hot pepper paste, and stuff bird.
Mix all other ingredients in a bowl, and pour over bird.
Place the wet clay cooker in a cold oven and cook at 450 degrees for about 1 3/4 hours.
Cube the onion in small cubes Then add, sugar or salt or hot water and rinse, this is to neutralize the flavor of the onion (a trick often done in Caribean cooking i've found).
Chop the cilantro and mix with the onion.
Add: hot pepper paste, minced garlic, olive oil, vinegar, lime, water and salt to taste.
Mix well and let stand.
Serve on bread (Chacarero's sandwhich i posted) or on top of grilled meats.
Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder and ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot pepper paste. Place chicken in mixture. Cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
large saucepan, combine water, hot pepper sauce, lemon juice, and sugar