[CH] Chilli Oil

Dave Drum (xrated@cityscape.net)
Sat, 20 Mar 1999 22:20:57 -0600 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken With Chilli Oil
 Categories: Oriental, Poultry, Chilli
      Yield: 1 servings
 
      2    Chicken drumsticks
           Coriander leaves
      1 tb Chopped spring onion
      1 tb Chopped ginger
      2 tb Chilli oil
      2 tb Thick soy sauce
      1 tb Sesame oil
    1/2 tb Vinegar
    1/2 tb Sugar
 
  * Steam chicken for 12 minutes.
  
  * Turn off heat and leave chicken in steamer for another 12 minutes.
  
  * Remove. Chop and arrange on plate.
  
  * Mix chopped spring onion, chopped ginger, oil, soy sauce and sugar
    well and pour over chicken.
  
  OrientalFood.com Recipe
  
  Format by Dave Drum - 20 Morch 99
  FROM: Uncle Dirty Dave's Kitchen
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sambal Cumi-Cumi (Chile-Fried Squid)
 Categories: Oriental, Chiles, Seafood, Squid
      Yield: 4 servings
 
    1/2 lb Squid
    1/2 c  Diced onion
      2 cl Garlic, minced
      4    Hot fresh red chiles, minced
           Or
      1 ts Sambal ulek
    1/2 ts Kosher salt
      2 tb Oil
      1 ts Paprika, if needed
      2 tb Tamarind Water or lemon
           Juice
 
  * Clean squid. Remove purplish outer skin and cut sacs into rings.
  
  * To prepare in a mortar: Pound onion, garlic, chiles, and salt
    together toa coarse paste. To prepare in a blender or food
    processor: Grind together with oil.
  
  * In a wok or skillet, heat oil over low heat and add paste. (If oil
    was used in grinding paste, add paste to dry pan.)
  
  * Cook slowly until quite fragrant and oil is well stained with red.
    Add paprika if necessary to enhance color.
  
  * Turn heat to medium-high, add squid and Tamarind Water, and cook
    just until squid is done (about 2 minutes).
  
  * Serve hot or at room temperature.
  
  Conclusion: In its most authentic form, this sambal is bright red
with
  chile and quite hot. If you prefer it a little milder, use fresh
  chiles that are not too hot, such as the milder strain of jalapenos
  now on the market; otherwise, use less chile and make up the color
  difference with paprika.
  
  Serves 4 people
  
  OrientalFood.com Recipe
  
  Format by Dave Drum - 20 March 99
  FROM: Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!! 
-- 
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider