They aren't all HOT, but they are all SPICY!
Alternative Recipe2
| Hot and Spicy (Recipes) (Tested and recommended by Red Bigot) | |||
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They aren't all HOT, but they are all SPICY! |
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African Fire Pork Stew | ||
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Beef, Garlic and Black Pepper | Cambodian style recipe | |
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Other recipes: Smokey Chili Con Carne $20,000 Prize-Winning Chili Uncle Dirty Dave Drum's Prize Winning Chili | ||
| Beer Lovers Chili (Tex/Mex) | Get Chipotles in Adobo Sauce here | ||
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Braised/Casseroled Shank of Pork (Kha Mu aka Sexy Legs) | This is a common sight at food halls in Thai shopping centres and markets, usually with whole eggs cooked in the juice. We prefer the sauce a bit thicker/richer and leave out the eggs. Can also be cooked in the oven. | |
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Carne Vinho D'Alhos | ||
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Chinese Braised Short Ribs with Black Pepper | ||
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Crayfish au Chardonnay | French | |
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Crispy Chilli Beef (Sambal Balado) | Indonesian | |
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Crying Tiger (Nua Yang Seua Rong Hai) | Another spicy Thai Beef salad, serve with the sauce shown in the recipe and/or a simple Nam Pla Prik or the more complicated Nam Prik Ki Ga | |
| Deep Fried Fish with Garlic Sauce (Pla Kapong Kimao) | |||
| Exotic Crab Meat Salad | Canned crab meat is fine for this. | ||
| Fish Larb | A Lao / Hmong dish, one of the best Lao dishes | ||
| Grilled Pork Neck Slices with Chilli Sauce (Asian/Chinese) | |||
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Grilled Fillet of Salmon with Thai Red Curry Sauce | This is just a brilliant sauce, fairly mild, but very complex and interesting and the cabbage salad is a pleasant surprise as well. | |
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Hellfire Sauce (Nam Prik Narok) | ||
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Jungle Curry- Beef (Gaeng Pa Nua Yang) | A northern-Thai recipe without coconut milk, seriously hot! | |
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Kua Kling (Beef) | A Southern Thai specialty we always seek out in Thailand, there are numerous variations and you can use pork or chicken (thighs) instead of beef. | |
| Lamb Shanks Tagine (Moroccan) | Herbie's Tagine Spice Blend make this one sing, an alternate recipe is on the spice pack. Also try Ras El Hanout. | ||
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Larb Moo (Thai minced pork salad) | This is a slightly different recipe, but a very good variation. Our favourite Thai restaurant has a secret additional ingredient, a dash of oyster sauce to give more texture, colour and another flavour dimension. | |
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Mathieu's Chocolate Supreme | A fabulous dessert with dark chocolate and coconut milk (no egg or dairy), with a cute story of it's origin via a crazy Frenchman who runs a restaurant at the entrance to Angkor Wat in Cambodia. | |
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Mongolian Fried Peanuts | Not hot, but nicely spicy and a different way to enjoy peanuts. | |
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Nam Prik | Chilli/Garlic/Oil + variations | |
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Nua Yang Nam Tok (Waterfall Beef) | Another favourite! | |
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Osso Bucco (2 Recipes) | One with white wine, one with red wine | |
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Stir-fried prawns and Sweet Pork | ||
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Red Wine Sauces | (for good rare beef ) | |
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Roasted Coconut Cashew Nuts | (easy and nice snack) | |
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Sauté of squid with crispy pork belly | ||
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Som Tam (Green Papaya Salad) | There are endless variations for this wonderful salad, some of them with very strange and aromatic ingredients. | |
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Spiced Fillet of Beef | ||
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Spicy Fried Cashews | This is our favourite way to end a Thai meal, it's seldom on the menu in Australia Thai restaurants though. | |
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Sri Lankan Beef Curry (Harak Mas) | This is my combination of two slightly different recipes. | |
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Szechuan Diced Chicken and Red Chillis (similar to the dish at Red Chilli in Sydney) | ||
| Szechuan Green Beans and Pork (similar to the dish at Red Chilli in Sydney) |
Alternative Recipe1 Alternative Recipe2 |
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Thai Beef Salad (Yum Nua) This is one of our regular favourites, there are so many variations, all delicious, some quite simple, serve warm or cold, there are minced beef versions too. |
Alternative Recipe1
Alternative Recipe2 (simple version)
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Thai Minced Chicken Salad (Larb Gai) | Alternative Recipe | |
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Thai Chicken with Holy Basil (Gai Pad Gaprao) | ||
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Thai Rice Soup and Pork Larb | ||
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Thai Sausages | A variety of spicy Thai sausages, I'm working my way through these. See here for Chiang Mai Sausage scaled up to 4.5-5kg quantities. | |
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Three Flavoured Sauce | Becoming a firm favourite with fish. | |
| Tom Valenti's Lamb Shanks (Italian) | |||