Any Really Good Asian Food Recipes that are spicy?!
Answers: I am looking for any asian food recipes, but they have to be spicy. Who every gets the best tasting recipe will get the most points possible to recieve. Good Luck and thanks! CAnt wait to see them all.
Hot And Sour Seafood Soup
Korea Spicy Beef Hotpot
Lamb Korma
Meatballs
Mutton Curry
Oriental Noodles
Penne with Spicy Chilli Sauce
Red Curry
Spicy Chiken In Salad Leaf
Spicy Fried Curry Chicken
Spicy Fried Prawns
Spicy Mutton Soup
Spicy Rice And Bean Pilaff
Spicy Seafood Stew
Sweet, Sour and Spicy Squid
Tamarind Chicken Satay
Thai Chicken Curry
Recipes :
Aubergines and Pepper Szechuan Style
Baked Spicy Chicken
Chicken Kapitan
Chilli Beef Stew
Chilli Vegetable Soup
Coconut Fried Fish with Chillies
Cod Curry
Curried Pork Stew
Curry Noodle
Egg Curry
Green Curry Prawns
Creole Shrimp with Capers in Spicy Mango Creole Sauce
Fusion Ethnic Food Recipe
Creole fusion ethnic recipe with shrimp, tomatoes, capers, basil, garlic in a Starport Foods Spicy Mango Creole Sauce
Ingredient List:
1/4 C. Spicy Mango Creole Sauce (Starport 121)
10 oz. Prawn, shelled or un-shelled 16 count
1/4 C. Tomatoes, seeded, diced 1.4"
1 Tbsp. Capers
1/4 C. Basil, sliced
2 Tbsp. White wine
2 tsp. Garlic, crushed
2 Tbsp. Olive oil or butter
Garnish with lemon or lime wedge
Instructions:
1. Butterfly prawns and de-vein, with shell on or off.
2. Remove basil leaves and discard stems, roll leaves into a log and slice basil to ?”.
3. Crush garlic and set aside.
4. Heat a pan at medium high heat; add oil or butter then lay prawns (meat side down) and sear about 30 seconds.
5. Add garlic and turn prawns shell side down, cook 3-4 minutes, and then add in tomatoes and sauté 30 seconds.
6. Add wine, then Spicy Mango Creole Sauce. Sauté until steaming hot, then add basil and capers.
Remove when hot, and garnish with lemon or lime wedge.
Firecracker Wings
Asian Chinese Cantonese Food Recipe
A spicy authentic Chinese appetizer of deep fried chicken wings with
Starport Foods Hot and Spicy Seasoning
Ingredient List for multiple servings:
2 Tbsp. Hot & Spicy Seasoning (Starport 351)
? C. Crispy Seasoning Batter (Starport 354)
2 lbs. Chicken Wings
2 Tbsp. Cilantro, chopped
? C. Green onions, chopped
1 Tbsp. Corn oil
1 each. Red Jalape?o, sliced thin
Garnish: Cilantro sprigs & slant cut green onions - Photo show 1 serving: 6 wings
Instructions:
Cut and discard wing tips.
Coat chicken wings with Crispy Seasoning Batter evenly and set aside.
Just before frying, roll chicken wings in batter again to pick up as much batter as possible.
Separate wings into 2 batches and deep fry each batch at 350 F. 6-7 minutes turning frequently.
When each batch is done, let oil re-heat to 350 F and re-fry all wings 3-4 minutes until golden crispy and done.
Remove wings and shake off excess oil and set aside.
Heat wok on medium heat; add oil then add green onions, cilantro and jalape?o and sauté 10 seconds.
Add in wings and sprinkle on Hot and Spice Seasoning, toss well and remove.
Garnish with cilantro sprigs and green onion.
Asian Spicy Tuna Salad SUBMITTED BY: integra98jdm
"This tuna salad is one of a kind, simple yet super addictive. Fresh ginger and green chile pepper pair up for this taste explosion!"
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
DIRECTIONS
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
lobster salad with spicy lemon dressing
Nobu: The Cookbook | September 2001
Nobuyuki Matsuhisa
recipe reviews (27) my notes Servings: Makes 4 servings.
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IngredientsFor Spicy Lemon Dressing
1/4 cup (50 ml) lemon juice
1 tablespoon plus 2 teaspoons soy sauce
1/2 teaspoon finely grated garlic
1/4 teaspoon chili garlic sauce, passed through a sieve
1/2 teaspoon sea salt
a little freshly ground black pepper
4 tablespoons plus 2 teaspoons grapeseed oil
For Lobster Salad
1 fresh lobster
sea salt
vegetable oil for deep-frying
2 cloves garlic, thinly sliced
5 shiitake mushrooms, stems removed
3 ounces (80 g) assorted salad greens (i.e., mizuna, rocket leaves, baby spinach, mustard greens, lollo rosso lettuce, tomyo pea sprouts, Swiss chard)
1/4 cup (50 ml) spicy lemon dressing
PreparationMake dressing:
Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
Yield: 3/4 cup (150 ml).
Make salad:
1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
3. Lightly grill the mushroom caps.
4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.
try punjabi chole masala:
250 gm: Kabuli channa (chickpeas)
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2-3: Green chillies (u can spice ur dish with this...)
1 piece: Ginger
1/4 tsp: Mango powder (aamchur) (optional)
1 tsp: Garam Masala
1/2 cup: Tomato (chopped
2 tsp: Ghee or oil
Salt to taste
Ingredients for Masala
1-2: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Zeera-cumin
1 tsp: Fenugreek seed (methi dana)
2-3: Clove
1-2: Red chilli (whole)
Mixing Masala First:
In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
In a big vessel pour water, salt. Now add kabuli channa and Soak this over night.
Next morning in that same water drop a small pouch containing tea leaves.(one tea bag will do the trick)
Cook this chana, along with tea leaves pouch till channa becomes soft. When cooked discard the tea leaves pouch.
Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
Mix this dry-wet fine paste with cooked channa . Take care that this masala is just mixed not kept in flame.
Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and now keep the pan to flame.
Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
Cook all ingredients till water evaporates and masala stick to the channa . This is very very important for next step.
In the pan itself spread the cooked chhole to corners, make a space in center of pan.
In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
Decorate with slices tomatoes and long cut green chilli.
Talking about spicy food? I'm gone to have to go with Thai food, Tom Yum soup! (a shrimp soup with herbal) It's very good & It has many health benefits.
Or if you don't like Thai food then I'll have to go wtih this Chinese food, Orange Chicken! It's a bit sweet & spicy! It's soooooooo yummy that you can't even believe it!! LoL
Anyway. Here's is the rechipes
Tom yum soup (watch the video for your better understanding)
http://youtube.com/watch?v=iidvNBy7pj8
Prep Time: 15min
Cook Time: 15min
What you will need:
Chicken stock or chicken powder
Stalk lemongrass (for instructions on how to prepare lemongrass, see link below)
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12 medium or large raw shrimp, shelled
1 packed of Cat fish or Salmon
2 Tbsp. fish sauce
1-2 small red (or substitute green) chilies (depending on desired spiciness), finely sliced
Tomatoes or cherry tomatoes if prefer.
Any type of mushrooms, sliced thinly
Optional: additional Thai red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
Optional: wedges of lime for serving (key limes or regular limes)
To eat like an asian, you eat it with rice.
Orange Chicken
http://www.youtube.com/watch?v=GyPc5_GHe...
INGREDIENTS:
2 pounds boneless skinless chicken breasts
2/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. finely grated fresh ginger
3 scallions, chopped
PREPARATION:
Cut chicken breasts into bite-sized pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients
Most of these items can be find at Asian supermarkets.
Hope I help! Well good luck & enjoy!!!
Have a lovely day hun >.<