Currently viewing the tag: "spicy"
This dressing goes with a salad of strawberries, lettuce, and pepitas, as well as with a dice of corn, red onion, bell peppers, and cilantro. Sauté it or use raw and dress with this vinaigrette. Use this vinaigrette to dress fish tacos or pulled pork sandwiches. Although the roasted garlic is an extra step, the flavor really is subtler than raw garlic, and the roasted garlic adds a creamy texture to the dressing.
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This is a quick and simple dish that is all about the balance between the spiciness, the basil flavor, and the background of sweetness and umami notes. You can make it more or less spicy by changing the number of chilis, but there should always be a balance of flavor. There are many versions of this dish; this one is a distillation of time spent working in a Thai restaurant and many recipes. With or without the optional ingredients, the dish is still good. The optional kecap manis add depth of flavor and authenticity.
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This is based on something we used at India Joze long ago, and has its roots in South East Asian cuisine. It is quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing/stir-frying for flavor and to lubricate the pan.
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This is my take on a recipe from a friend. This is a dish where the cooking method combines with the main ingredients to provide the flavor. It is important not to crowd the meat when cooking so it browns, and the charring of the chilies provides flavor as well. The underlying flavor through it all is the cilantro and tomatillo. Using the stems avoids the soapy taste some people pick up from cilantro, and the leaves discolor where the stems do not. Eat this as a stew or cook down until fairly dry and use in tacos. This dish is poco picante. Adjust the number of jalapenos and serranos to make it hotter or milder.
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