First make the chilli suace. Put the red chillis,
side.
For the sweet chilli sauce, place the sugar in a
To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Boil the eggs till hard, rinse under cold water and peel. Slice thickly.
Heat oil in pan (pref. a stir fry pan-- wadjan or wok) and fry shallots about 1 minute.
Add tomatoes and garlic and fry for 2 more minutes.
Add chilli sauce, soy sauce, 125 ml water and salt to taste.
Add eggs and simmer for about 5 minutes.
Put 1 bottle of chilli sauce in the blender. Sprinkle shallots and parsley over top and blend until they are minced. Add the two remaining bottles of chilli sauce, lemon juice, horseradish and garlic salt to taste.
Yields approximately 1 quart.
Heat jam in asaucepan but do not boil, add chilli sauce to taste and add cream to soften strength of chilli if desired.
Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
Allow to simmer for 3 minutes.
Add chicken wings and cook covered for 35 minutes, turning occasionally.
Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
Stir through the coriander leaves and serve with steamed rice and greens.
t melts into the butter sauce; it should thicken a bit
Combine ketchup, chilli sauce, A.1. sauce, Worcestershire sauce, Tabasco sauce and finely chopped sweet pickles and add to sauce mixture mayonnaise. Stir until well blended. Makes 2 1/2 cups. Great on hamburgers.
Prepare the Mexican red sauce:
Add the first 10
In a small saucepan heat plum jelly and chilli sauce until jelly is melted.
Stir constantly.
Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
Stir in onions, coriander and breadcrumbs.
Season.
Moisten your hands, and form mixture into small cakes.
Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
Drain on paper towels.
Serve with sweet chilli sauce for dipping.
Cook ground beef and drain.
Add chili beans, Mexican style sauce and water.
Cook 15 minutes.
Roll or pat biscuits out and form over bottom side of muffin pans (greased) to make cups.
Bake cups.
Put meat sauce in.
Top with cheese, lettuce, taco sauce, etc.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
o the boil; add the chilli sauce, vinegar, salt and remaining cayenne
ins.
Stir the chili sauce, ketchup and paprika into the
Combine chilli, coriander, garlic, ginger, sugar and
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
f black beans to the recipe, to good effect. If the