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Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish
Southeast Asian

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

By Meli D

Vietnamese Eggplant with Spicy Sauce
Dinner Southeast Asian

Vietnamese Eggplant with Spicy Sauce

5.0

Prep
25 min
Cook
11 min
Total
36 min

Instructions

  1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
  2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3

Telur Balado (Spicy Chile Sauce with Eggs)
Dinner Southeast Asian

Telur Balado (Spicy Chile Sauce with Eggs)

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
  2. 2 Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
  3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

By Rani Rasfiardha

Chicken Curry Puffs
Appetizer Southeast Asian

Chicken Curry Puffs

4.5

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
  4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Rendang Gaging (Beef Stew)
Dinner Southeast Asian

Rendang Gaging (Beef Stew)

3.2

Prep
25 min
Cook
67 min
Total
92 min

Instructions

  1. 1 Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
  2. 2 Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
  3. 3 Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

By shakiraayden

Vietnamese Grilled Pork Skewers
Dinner Southeast Asian

Vietnamese Grilled Pork Skewers

5.0

Prep
30 min
Cook
8 min
Total
98 min

Instructions

  1. 1 Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  2. 2 Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  3. 3 Thread the marinated pork belly onto bamboo skewers.
  4. 4 Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

By Nguyen Duc Cuong

Spicy Tomato Chicken (Ayam Masak Merah)
Dinner Southeast Asian

Spicy Tomato Chicken (Ayam Masak Merah)

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
  2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Malaysian Beef Rendang
Dinner Southeast Asian

Malaysian Beef Rendang

4.5

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. 2 Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  3. 3 Grind the coriander, fennel, cumin and nutmeg.
  4. 4 Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. 5 Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

By Trevor Hobson

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)
Dinner Southeast Asian

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken)

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
  2. 2 Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
  3. 3 Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
  4. 4 For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
  5. 5 Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

By deravi

Vietnamese Noodle Salad with Lemongrass Chicken
Dinner Southeast Asian

Vietnamese Noodle Salad with Lemongrass Chicken

5.0

Prep
20 min
Cook
10 min
Total
255 min

Instructions

  1. 1 Place chicken into a large zip-top freezer bag.
  2. 2 Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  3. 3 Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  4. 4 Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  5. 5 Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  6. 6 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  7. 7 Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

By kimmi

Banh Xeo (Vietnamese Shrimp Pancakes)
Dinner Southeast Asian

Banh Xeo (Vietnamese Shrimp Pancakes)

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
  2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
  3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
  4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Pickled Pig's Feet II
Appetizer

Pickled Pig's Feet II

4.5

Prep
10 min
Cook
120 min
Total
4450 min

Instructions

  1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
  2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Kadai Chicken
Dinner Indian

Kadai Chicken

4.7

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Tunisian Harissa
Pantry African

Tunisian Harissa

4.7

Prep
40 min
Cook
Total
60 min

Instructions

  1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Cilantro-Chili Pepper Sauce
Mexican

Cilantro-Chili Pepper Sauce

4.7

Prep
25 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
  2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
  3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Laura's Pickled Garlic

Laura's Pickled Garlic

4.4

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
  3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Sweet and Spicy Pepper Relish
Pantry American

Sweet and Spicy Pepper Relish

4.7

Prep
25 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Grandma Oma's Pickled Okra
Pantry American

Grandma Oma's Pickled Okra

4.8

Prep
10 min
Cook
25 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
  4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Vegan Spicy Cashew Crema
Mexican

Vegan Spicy Cashew Crema

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
  2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Aaron's Amazing Simple Beans
Dinner

Aaron's Amazing Simple Beans

3.5

Prep
10 min
Cook
120 min
Total
610 min

Instructions

  1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
  2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
  3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
  4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Suegra's Tomatillo Chicken
Dinner Mexican

Suegra's Tomatillo Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (200 degrees C).
  2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
  3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
  4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Homemade Mexican Chorizo
Mexican

Homemade Mexican Chorizo

4.0

Prep
45 min
Cook
Total
135 min

Instructions

  1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
  2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
  3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
  4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
  5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
  6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
  7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
  9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

Grilled Red Snapper with Lemon Chive Sauce
Dinner

Grilled Red Snapper with Lemon Chive Sauce

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  3. 3 Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  4. 4 Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  5. 5 Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

By ELevo