ombine olive oil, garlic and red chili pepper in large saute pan.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
orn, onions, garlic, ginger and chili pepper for 5 mins until browned
il, spinach, onion and salt & pepper. Saute until onions are tender
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.
p again.
Chop your red chili pepper very, very carefully into really
oft. Add garlic, paprika and chili pepper; cook, stirring, for 1 min
edium heat. Cook the onions, pepper and chili pepper, stirring, until soft. Add
For the chili powder: Toast the Aji Panca,
he marinade crush pepper corns in mortar and add chili pepper, salt and
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
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.
5 mins.
For the chili yogurt, heat 2 tbsp of
Place fish, mango, breadcrumbs, cilantro, chili pepper, and lime peel and juice
Heat oil in a large saute pan. Add onion, red bell pepper and garlic. Saute until onions are translucent.
Add the ground turkey breast, salt, chili flakes, and black pepper. Brown over medium heat until the turkey is cooked through.
Pour the mixture into a crock pot.
Add remaining ingredients and stir well to combine. Cook for 8 hours on low or 3-4 hours on high, stirring occasionally.
Place shrimp, chili pepper, cilantro, fish sauce, brown sugar
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
in or until fragrant. Add pepper and eggplant; stir-fry for
tir-fry the brown onion, chili pepper, red pepper and remaining garlic, until the