Spicy Food

Spicy Beef Back Ribs

2009-04-15T03:24:00.000-07:00

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef back ribs
1 cup Catsup
1/2 cup Water
1 medium Onion -- grated
2 tablespoons Fresh lemon juice
1 teaspoon Hot pepper sauce
1/2 teaspoon Crushed red pepper pods -- to 1 teaspoon

Cut the ribs into 3 to 4 rib sections.
Combine catsup, water, onion, lemon juice, hot pepper sauce, and crushed red pepper in a small saucepan. Bring to a boil, reduce heat, and cook slowly 10 to 12 minutes; keep warm. Cook beef back ribs in a covered grill using indirect heat; arrange coals on either side of grill. Place a drip pan between the coals. When coals are ash-gray (about 30 minutes) place ribs, meat side up, on grid above drip pan. Cover cooker. Cook ribs 45 to 60 minutes, or until tender. Brush reserved sauce over ribs and continue cooking, covered, 10 minutes.
Uncovered grill: Place ribs, meat side down in center of a double thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of foil together over top of ribs. Fold edges over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten foil at ends; crease to form triangle and fold over several times toward package, pressing tightly to seal. Place packets on grid directly over low to medium coals. (Test about 4 inches above coals for low to medium with a 4- to 5-second count.) Cook 2 hours, turning packets every 1/2 hour. Remove ribs from packets and replace on grid. Continue cooking 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes. This recipe serves 6.

Recipe Source:
THE NATIONAL LIVE STOCK AND MEAT BOARD
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-22-1996

Spicy Baby Back Ribs

2009-04-15T03:21:00.000-07:00

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 1 Preparation Time :0:00
Categories : Pork Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Paprika
1/4 cup Ground Ancho chiles or chile powder
1/4 cup Cumin
2 tablespoons Salt
4 1/2 pounds Pork baby back ribs
=== HONEY GLAZE ===
1/4 cup Chopped garlic - (abt 15 cloves)
3 large Jalapeno chiles -- stemmed,
-- and seeded if desire
1 tablespoon Ground cumin
3 tablespoons Tabasco sauce
1 cup Freshly-squeezed lime juice
1 teaspoon Salt
1 cup Honey

Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
Preheat the oven to 350 degrees.
Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco sauce, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
Turn the oven heat up to 450 degrees or heat the grill.
If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
This recipe yields ?? servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Hot and Spicy Beef Back Ribs

2009-04-15T03:18:00.000-07:00

Recipe By : Unknown
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Beef back ribs
1 teaspoon Ground cinnamon
3/4 cup Water -- divided
1 teaspoon Hot pepper sauce
1 cup Ketchup
1/2 teaspoon Crushed red pepper
2 tablespoons Lemon juice

Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.

Pumpkin Pie Recipes

2009-03-07T20:26:00.000-08:00

Excellent Resources On Pumpkin Pie Recipes, pumpkin soup recipes, pumpkin cake recipes,and everything you want to know about pumpkin recipes.

Please visit our site Pumpkin Pie Recipe

http://www.pumpkinpierecipes.biz

Spicy Corn Cakes

2008-08-08T19:59:00.000-07:00

Try this spicy corn cakes recipe and I promise you wont be disappointed. This makes a light quick meal you can make during the week just complete with a side salad. I’ve added jalapeno cheddar cheese giving this recipe extra protein. You can create your own spin to it by adding your favorite ingredients.

(Makes two servings)

2 cups of frozen corn

1 small red onion, diced

½ cup of jalapeno shredded cheddar cheese

3 eggs

½ teaspoon of kosher salt

¼ cup of all-purpose flour

2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley

1 tablespoon of sugar

2 teaspoons of melted unsalted butter

Salt and pepper to taste

2 teaspoons of canola or light olive oil

In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.

Spicy Pigs Feet Recipe

2008-08-08T19:58:00.000-07:00

This is a simple Spicy Pigs Feet recipe that my sister Tricia makes on occasion. The recipe calls for Goya or Badia seasoning which is a Spanish seasoning we use frequently in our family.

2 pounds of split pigs feet, trimmed of hair and washed thoroughly

1 and ½ cups of apple cider vinegar

¼ cup of white sugar

10 bay leaves

2 garlic cloves, crushed

6 packets of Badia or Goya seasoning

1 large Spanish onion, chopped

3 stalks of celery hearts, chopped

¼ cup of crushed red pepper flakes

Salt and pepper to taste

Fill a large boiling pot halfway with water.

Add all of the ingredients and bring the pot to a boil.

Reduce the heat down to a simmer and cover with a lid. Cook for 2 ½ hours or until tender. Stir periodically during the cooking process, to keep the pigs feet from sticking. Serve while hot.

Spicy African Chicken Wings Recipe

2008-08-08T19:57:00.000-07:00

This Spicy African Chicken Wings Recipe is a nice change from ordinary appetizers. Although the list of ingredients are on the long side, you'll love the end result.

(For the Wings)

4 garlic cloves, minced

2 shallots, minced

2 tablespoons of grated fresh ginger

1 tablespoon of Chinese five-spice powder

1 ½ teaspoons kosher salt

2 teaspoons paprika

1 teaspoon of dried rosemary-crumbled

½ teaspoon of cayenne pepper

2 scotch bonnet peppers or habanero peppers, minced

2 tablespoons of vegetable oil

4 pounds of chicken wings, about 20-24 (tips removed)

(For the Sauce)

1/3 cup of natural style peanut butter (no sugar added)

¼ cup canned cream of coconut- (well stirred)

2 garlic cloves, chopped

¼ cup water

¼ cup red bell pepper-chopped

½ teaspoon of crushed red pepper flakes

1 teaspoon of soy sauce

Cilantro, to garnish

The Wings:

Prepare the chicken wings. Mince and mash the garlic, shallots, ginger, and peppers to a paste with the kosher salt.

In a large bowl, stir the paste together with the 5-spice powder, paprika, rosemary, cayenne and the vegetable oil. Mix thoroughly. Add the chicken wings and cover completely with the marinade until completely covered. Let the wings marinate for four hours minimum or over night.

To prepare the sauce, in a blender, place the peanut butter, cream of coconut, garlic water, red bell pepper, red pepper flakes and the soy sauce until the mixture is smooth. Season the sauce with kosher salt, to taste.

Preheat your oven to 425 degrees. Arrange the chicken wings skin side up, on the rack of a foil lined large broiler pan and bake them for 25 to 30 minutes or until they are golden brown in color.

To present this wings dish, place the peanut sauce to a serving bowl set on a platter.

Arrange the wings around the bowl and garnish the platter with the cilantro leaves.

Spicy Baked Grits Recipe

2008-08-08T19:52:00.000-07:00

Grits are not only for breakfast anymore. Try this creamy and cheesy Spicy Baked Grits recipe instead of rice or potatoes.

About 6 servings

4 cups water

1/2 cup of milk

1 teaspoon of kosher salt

1 cup of grits

1/4 teaspoon of crushed black pepper

1 1/2 cups of shredded sharp cheddar cheese

1 1/2 cups of shredded Monterey Jack with jalapeno pepper cheese

2 tablespoons of unsalted butter, melted

Turn your oven on and preheat to 350 degrees.

In a saucepan, heat the 4 cups of water to boiling. Add the 1 teaspoon of kosher salt and grits.

Cook from 5-7 minutes making sure to stir constantly.

Stir in the crushed black pepper, the two cheeses, melted butter and milk. Pour the mixture into a lightly oiled baking dish coated with cooking spray.

Bake for 30 minutes until grits brown on the top.

Spicy Food - Spiced And Fried Chunks Of Beef

2008-05-11T17:45:00.000-07:00

By : D. Rhadika

Spiced And Fried Chunks Of Beef is a special Javanese cooking, it called “Empal”
The word empal means Chunks with spiced

Materials :
- meat 0.5 kgs
- vegetable oil 0.5 cups

Spices :
- candlenut 2 cloves
- coriander 1 tea spoon
- onion 4 cloves
- garlic 2 cloves
- red pepper 2 cloves
- galangale 1 granule
- tamarind water 1 spoon
- salt 1 tea spoon

Cooking Direction :

- Cleans meat and slices widely.
- Pound finely spices and combaine with meat
- Boils it with half cups of water. Add water until meat to be soft
- Fried meat up to be brown colored. The Spicy Empal ready for serving.

Spicy Squid

2008-04-02T22:27:00.000-07:00

By : D. Rhadika

Here is the spicy seafood for your kitchen collection
Easy to do and easy to serve from Spicy Food Resources

Ingredient :
- squid ( medium ) 1 kilogram
- chili 12 cloves
- coconut milk 300 ml
- vegetable oil 4 spoons
- onion 8 cloves
- garlic 2 cloves
- ground pepper ½ tea spoon
- turmeric 2 cloves
- ginger 1 clove
- the galangale 1 clove
- tamarind water 1 tea spoon
- sugar palm 1 tea spoon
- salt as your desire

Cooking Directions :

- Throw away the ink pocket, thin bone, outer squid skin, then clean it well and cutting sideway
- Pound finely the spices and cooks for an moment
- Put the squid and mix up to the squid meat rigid well
- Pouring coconut milk. Cooks up to the spices become absorbed
- Put inside chili and cook again.

Raw Vegetables With Spicy Peanut Sauce

2008-03-07T21:04:00.000-08:00

By : D. Rhadika

Vegetables with spicy peanut sauce is my favorite food, it's a fantastic taste for lunch serving
The spicy sensation with fresh vegetables can make rising your appetite!
Would you like to try at your kitchen !?
And taste its sensation………..
Kinds of spicy food recipes please visit Spicy Food Resources Blog

Raw Vegetables :
- ¼ plate slicing cucumbar
- ¼ plate slicing cabbage
- ¼ plate slicing string bean
- ¼ plate sprout
- ¼ plate slicing eggplant

Spicy Peanut Sauce :
- 1 spoon sugar palm
- 4 spoon fried peanut
- ½ spoon salt
- ½ granule greater
- ½ granule tamarind
- 5 granule Chili or as your desire
- 1 granule onion
- 1 granule Red pepper
- 25 cc water

Directions :
- Finely pounded spicy peanut sauce ingredient
- Pouring spicy peanut sauce on the raw vegetables
- Ready to serve

Find More Spicy Food all over the world only at Spicy Food Resources
All about Cheese only at Wine and Cheese
Or you want to find Italian Cooking recipes only at : Italian Cooking
All About Cheesecake recipes at Cheese cake Recipes Blog

How To Create A Spicy Mexican Kitchen

2008-03-05T22:01:00.000-08:00

Author: Lee Dobbins

Show your family that spice isn't just for cooking by decorating your kitchen with Mexican home decor!

Even if you've never decorated before you can get a great Mexican look in your kitchen by changing minor accessories such as tablecloths and dishware and adding some colorful paint to the walls. A good remodel can include alterations to flooring, lighting fixtures, decorative items and wall color as well as your kitchen table and chairs.

It's not critical to have a matching table and chair set but the kitchen should have a variety of bright colored or rustic furniture. To really showcase the Mexican design style, try using items with a painted distressed finish. Your window treatments are important to your Mexican home décor design. To get a great design in your kitchen go with using a simple valance or shutters or a wooden valance painted with distressed paint. There are numerous treatments that you can match up to this decorating style especially if you match fabrics to your window treatments, but you should take care to avoid heavy drapes or modernistic looking treatments. Decorative accessories are a must to pulling your Mexican home décor look together. Even if you can't do anything else - you can get a new look by adding different decorative items! Concentrate on buying tablecloths, dishware and canisters, in colors and patterns that match your Mexican design style. You won't believe the impact a few simple changes can make! You should to include lots of old rustic pieces in addition to wrought iron pieces and you can even try some colorful hand painted wooden pieces to get a unique look for your kitchen. Incorporating additional touches like vintage hand painted Mexican pottery can make your room appear like it was done by a professional. What's on your floor can add to the decorating scheme, but if you can not buy new flooring in your kitchen then work with your floors by covering them with area rugs that have a Mexican look. If you do want to go with new floors, try rustic hard wood or tile floors. Lighting is necessary in your home and the kitchen is no exception. To compliment your Mexican home décor design, you should consider light fixtures in terms of type as well as style. When you are incorporating a Mexican look, try a tin chandelier with scrolly metal wall sconces or anything wrought iron or rustic looking. A vital ingredient when decorating your kitchen with a Mexican inspired style is your wall coverings. For this decorating style the room colors make a big difference - consider adding reds and bright blues either in your wall color or your accessories. Try using a stucco on the walls, or maybe go with faux paint that resembles plaster. You don't have to get too fancy or spend a lot of money and if you are afraid of too much color, simply paint the walls a neutral shade and put the color into your flooring and accents.

The most important and most fun part is adding art and decorations to your walls. Try adding a hand painted mural or hang some vintage Mexico travel prints to your kitchen walls to really bring out the spice of your Mexican design style. You can also fill the wall with mexican pottery plates and platters hung in wrought iron plate holders or hang shelves and fill them with colorful and interesting Mexican clay jugs.

Getting a great Mexican look in your kitchen doesn't have to take a lot of money or time. Smart shopping for accessories and making a few simple changes can add a little zing to your room in no time!

Spicy Food "Buntil" From Javanese Traditional Cuisine

2008-02-27T21:29:00.000-08:00

By : D. Rhadika

Here is one more unique food from Indonesia named "Buntil"
Buntil Food was known as traditional spicy food from Java Island that are East Java, Central Java, Jogjakarta and West Java, but most famous at Central Java and East Java.
Buntil word is the meaning Wrapping, so the Buntil Food means dish of roasted taro leaves wrapped around spices.

Spicy sensation, make you hard to forget it !

A. Buntil Stuffing Ingredients :
- Grated coconut
- Red pepper
- chili
- onion
- garlic
- tiny sea fish
- pete cina
- salt
- sugar
- flavoring

B. Buntil Wrapping Ingredient :
- Taro leaves with purple color
- Alternative material cassava leaves or papaya leaves

C. Buntil Sauce Ingredient :
- coconut milk
- red pepper
- chili
- onion
- garlic
- turmeric
- alpina galanga
- lemon leaves
- lemon grass
- salt
- sugar
- flavoring

Cooking Instruction for Stuffing Buntil : A
1.a. Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
2.a. Pouring grated coconut, tiny sea fish, pete cina to the dough 1.a.

Cooking Instruction for making Buntil Wrapping : B
1.b. Heap up 7 plies taro leaves
2.b. Put dough 2.b. on the taro leaves 1.b., wrapped around as a ball
3.b. Steamed within 7 hours

Cooking Instruction Buntil Sauce : C
1.c Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
2.c Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
3.c Pouring coconut milk, wait its boiled

Serving Guide :
- Prepare a cup
- Put on the Buntil and pouring the Sauce
- Ready to eat, enjoy it………….

For more food recipes please visit :

Wnie and Cheese Resources

Italian Cooking

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All About Italy's Spicy Marinara Sauce

2008-02-25T22:39:00.000-08:00

by: Chris McCarthy

Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.

Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.

Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer.

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar

Seasonings - Added according to taste

Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt

Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

Best Recipes: Spicy Vegetable Smoothie

2008-02-25T22:38:00.000-08:00

by: Donna Monday

Looking for a vegetable smoothie with some kick to it? Well, you can’t go wrong with this recipe for Spicy Vegetable Smoothie. It has a very savory taste and you’ll really appreciate the various flavors that go into making this one healthy drink that has a lot of pep!

Why have the same old boring vegetable smoothie when you can have this? Be aware that it does contain scallions so you may want to have a mint after drinking this tomato wonder, but it’s worth it. Makes a great before dinner non-alcoholic cocktail.

Spicy Vegetable Smoothie

* 2 cups tomato juice
* 1/2 cup chopped red bell pepper
* 1/2 cup cucumber, peeled and chopped
* 3 tablespoons lemon juice
* 2 tablespoons chopped scallions
* 2 teaspoons Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground pepper
* 1/4 teaspoon hot pepper sauce

Directions

Combine all ingredients in blender and blend until smooth. Chill for at least 30 minutes before serving.

Spicy Crab Cakes

2008-02-25T22:37:00.000-08:00

by: Luke Indran

Good golly, these seafood specialty delights pack such a ferocious taste wallop that once you start popping them, you'd be hard pressed to stop! My zesty crab cake wonders make the perfect New Year's party appetisers or family gathering fillers, so by all means dig in liberally, to welcome 2006 with a bang...

SPICY CRAB CAKES

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise

In medium bowl, whisk eggs until blended. Stir in crabmeat, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. Yields 12 servings.

Hot And Spicy Chick Peas (Vegetarian Recipe)

2008-02-25T22:35:00.000-08:00

by: Stef Glassee

Summary:

Hot and Spicy Chick Peas By: The Skinny Cook

This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking.

Who said vegetables recipes can't be delicious?

--------------------

Hot and Spicy Chick Peas (VEGETARIAN RECIPE)

Makes 2 servings in 45 minutes

VEGETABLES / Asian (India) / Side Dish / Stove / No marinating

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.

This is not only because of the predominant Hindu religion with its respect for all living creatures.

Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals.

Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.

For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.

You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.

Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.

Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with "naan bread", "chapati" or as a side dish.

Indonesian Spicy Food - "Meat Rendang"

2008-02-21T22:44:00.000-08:00

by : D. Rhadika

Indonesia have thousands of Island, the second bigger Island is Sumatera.
Sumatera divided six Provinces, and one of them is West Sumatera. There is a famous city at this province named Padang City.

Besides rich of customs and many good destination Padang have hundreds of food recipes. If You visiting Padang City one time, don't forget to taste The Padang Cuisine. Padang Cuisine one of the famous Indonesian culinary.
Padang was famous with the spicy foods that is Rendang, base material rendang from egg or meat and red pepper.
I am sure after having a meal Rendang your sight more bright.

Here is complete recipe :

For 4 portions serving :

- ¼ kg Meat
- 4 cloves red onion
- red pepper (as your desire )
- chili ( as your desire )
- 3 cloves garlic
- 4 - 5 cloves candlenut
-1 stick lemongrass
- 3 pcs lemon leaf
- 1 clove ginger plant
- salt
- sugar palm
- Flavoring
- vegetable oil
- coconut milk

Cooking instructions :

Slices meat as your desire and then clean it.
Boiling water then put meat inside let it 15 minutes
Raises meat ( in order it more tender )
Pound all of ingredient or spices except lemongrass, lemon leaf and ginger plant.

Fried all of ingredient, put inside lemongrass, lemon leaf and ginger plant let it up to good smell, then put meat inside pour coconut milk sufficiently.

Cooking its up to water shrink, then rendang spicy ready for serving.

Would you like to find more food recipes?, here are the excellent resources http://www.kitchencheese.com
Italian Cooking Recipes Blog and Spicy Food Resources Blog

Jamaican Cuisine

2008-02-21T22:42:00.000-08:00

By: Denny Phillips

The cuisine of Jamaica is definitely unique and quite flavourful, bringing with it a blend of the island’s local harvest and spice. The island’s food is represented by Jamaica’s motto, “Out of Many, One People”. Jamaican inhabitants have come from around the globe, including the British, Dutch, French, Spanish, East Indian, West African, Portuguese and Chinese, who brought with them their own unique cooking techniques, flavours, and spices, blending them with the island’s bountiful harvest.

The original inhabitants of Jamaica were the Arawak Indians, who died out after the arrival of the Spanish in 1509, due to disease and overwork. The Spanish then began importing slaves from Africa to replace their workforce. The Spanish brought with them their own culinary influence. As well, many Spanish Jews also arrived during the Spanish rule and contributed their influences to Jamaica’s cuisine, such as a dish still popular today, escovitch fish.

In 1655 the English took over Jamaica from the Spanish and turned much of the land into sugar plantations. The English influenced the development of one of Jamaica’s most popular foods, the Jamaican Pattie, a spiced meat turnover that is the equivalent of the island’s hamburger. Many varieties of Jamaican patties are found in many grocery freezers today.

A century later, indentured labourers of Chinese and East Indians replaced the African slaves after emancipation. These immigrants influenced the curry dishes that grace nearly every Jamaican menu today, such as curry goat, chicken and seafood.

A point of interest is in the Jamaica population of the Maroons. The Maroons are people descendant of escaped slaves of the Spanish, fierce fighters who took to the hills and were never recaptured. They settled in a remote hilly region south of Montego Bay in Cockpit Country. The Maroons now live in a completely self-sustained existence off the land are known as the island’s greatest herbalists.

As seen from above, Jamaica’s food is influenced by its history. “Bammie”, a toasted flat cake eaten with fried fish today, was made from the cassava grown by the Arawaks. The Maroons, slaves who were always on the run, devised a way of “jerking” meat (through spicing and slow cooking pork) that is popular in Jamaica today. Breadfruit, yams, root vegetables and ackee were brought from Africa to cheaply feed the slaves. It is said the breadfruit arrived with Captain William Bligh on the Bounty. And, as mentioned, the Chinese and East Indians brought with them their contributions of exotic flavours in their curry and other spices.

Added to the contributions of the foreign influences, indigenous vegetables, such as cho-cho (a squash-like vegetable) and callaloo (similar to spinach) are also popular in Jamaican cooking today, along with the island’s fruits of bananas, coconuts, mangoes and pineapples. Among the more exotic fruits popular in Jamaica are guineps, pawpaw, sweetsops and the star apple.

Spanish Food - How To Make Spicy Gazpacho Soup

2008-02-21T16:54:00.000-08:00

by: Linda Plummer

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

* 4 ripe tomatoes
* 1 onion
* ½ red pepper
* ½ green pepper
* ½ cucumber
* 3 cloves garlic
* 50 g bread
* 3 dessertspoons vinegar
* 8 dessertspoons olive oil
* Water
* Salt/pepper
* ¼ chilli pepper (optional)

Garnishings:

* 2 hard-boiled eggs
* ½ finely chopped onion
* ½ finely chopped red pepper
* ½ finely chopped green pepper
* ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!