Posts Tagged ‘Spicy’

Tahu dan Tempe Bumbu Rujak

The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. Remove them before serving if you like. 4 to 6 servings Ingredients Shallots, chopped — 6 or 7 Garlic, crushed — 4 to 5 cloves Sambal oelek — 3 to 5 tablespoons Candlenuts or almonds — 5 to 6 […]

Mapo Doufu

The name of the dish means literally “pock-marked old woman,” and it was supposedly just such a lady who invented the dish, a mix of tofu and ground pork in a spicy sauce. A final sprinkling of ground Szechuan peppercorns over the finished dish is a must for authenticity. 4 to 6 servings Ingredients Oil […]

Gung Bo Gai Ding

3 to 4 servings Ingredients Chicken breast or thigh meat, boneless, skinless and cut into 1-inch cubes — 1 pound Rice wine or dry sherry — 1 tablespoon Soy sauce — 1 tablespoon Cornstarch — 1 tablespoon Salt — 1 teaspoon Water or stock — 2/3 cup Soy sauce — 2 tablespoons Rice wine or […]

Muhammara(Middle Eastern spicy roasted pepper dip)

Makes about 2 cups Ingredients Red bell peppers — 4 Walnuts, toasted and chopped — 3/4 cup Breadcrumbs — 1/2 cup Garlic, crushed — 2 or 3 cloves Lemon juice — 1-2 tablespoons Red pepper flakes — 1 tablespoon Ground cumin — 1 teaspoon Salt and pepper — to taste Olive oil — 1/2 cup

Soon Dubu Jjigae (Korean spicy tofu stew)

4 to 6 servings Ingredients Oil — 2 tablespoons Garlic, minced — 2 tablespoons Korean pepper powder — 1 tablespoon Beef or chicken stock — 4 cups Cabbage kimchi, shredded — 1 cup Soy sauce — 1 tablespoon Silken tofu, cut into 1-inch cubes — 4 cups (2 pounds) Clams, chopped, with juice — 1 […]

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