Place the ginger, garlic, chili peppers and tomatoes in a food processor and process to a puree. Pour the puree into a large saucepan. Add the sugar, vinegar and fish sauce. Bring to a boil. Reduce the heat to low and simmer for 30 mins until the mixture has reduced by half, stirring occasionally.
Spoon the hot mixture into small warm sterilized jars and seal. Store in a cool dry place. Once opened store in the refrigerator and use within 1 week.
Halve and deseed the chilies.
Slice into sixths.
(note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
Bring to a rolling boil.
Cover and remove from heat.
Cool.
Pour into a sterilized jar and store in a cool dark place for 6 weeks.
Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.
Steep four red chili peppers in the vinegar.
Cool and put in jar; let \"age\" for about 20 days.
Shake daily.
Strain off the peppers and store in a jar in the refrigerator.
Peel and devein shrimp and cook 3/4 the way on an open grill being sure to turn often so they do not burn or dry out.
In a separate pan place butter, garlic and chili peppers and heat on low flame. When garlic starts to brown add sherry to pan.
Turn off the flame and add honey.
Now add shrimp to saute pan and finish cooking shrimp while letting sauce reduce.
Arrange shrimp with sauce on a serving platter and sprinkle with chopped scallion.
Heat oil in heavy frypan; add pork strips and garlic.
Cook and stir until lightly browned.
Add green beans; stir-fry until beans and pork are done, about 5 minutes.
Push meat and beans to one side of pan.
Add sugar, soy sauce, chili peppers and ginger. Stir to dissolve sugar.
Add oil and vinegar.
Stir pork and beans into the mixture to coat.
Serve immediately.
Serves 4.
Place the dried chili peppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal,
arinade, dry-fry the dried chili peppers in a medium skillet, stirring
ed; add and brown dried red chili pepper.
Add green onion
Place dried chili peppers in a small bowl and
br>Add onion, pepper and chili peppers to pan; cook and stir
Cut the peppers and remove all the seeds;
For the chili sauce, place the palm sugar
live oil. Lightly fry the red pepper and mushroom until they
Combine teriyaki marinade, chili peppers and ginger in a large bowl. Add chicken and toss to coat. Marinate for 15 mins.
Heat oil in a wok on high heat. Stir-fry onion for 1-2 mins, until tender. Add drained chicken, reserving marinade, and stir-fry in batches for 2-3 mins each, until cooked through.
Add mushrooms, bok choy, sweet chili sauce and reserved marinade. Stir-fry for 2-3 mins, until vegetables have wilted slightly. Stir in cilantro. Serve with rice.
uice, 1/4 cup water, chili peppers and onions in a bowl
For the chili jam, heat the olive oil
Place chili peppers, ginger, garlic, sugar and fish
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
ver medium high. Add garlic, red chili peppers, ginger and carrot into wok
Boil, steam or microwave the cauliflower until almost tender. Drain well.
Just before serving, heat the oil in a large, deep skillet on medium heat. Add the chili peppers, garlic and anchovy and cook, stirring, until fragrant, but not browned.
Add the cauliflower and toss until hot. Add the parsley, lemon juice and season to taste. Serve with lemon wedges, if desired.