Hot and Spicy

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Allen & Unwin, 2003 - Cooking (Spices) - 64 pages
 

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Contents

Section 1
5
Section 2
9
Section 3
21
Section 4
22
Section 5
26
Section 6
29
Section 7
34
Section 8
42
Section 9
49
Copyright

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Page 36 - Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-5 minutes, or until translucent but not brown.
Page 59 - Add the stock and 300 ml (101/2 fl oz) water and bring to the boil, then reduce the heat and simmer.
Page 36 - Add the tomato, chickpeas, sultanas and 1 cup (250 ml) water. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Add the pumpkin, zucchini and carrot, and cook for a further 20 minutes, or until the vegetables are tender. Season with salt and black pepper. Place the couscous in a large, heatproof bowl. Cover with 1 cup (250 ml) boiling water and leave to stand for 5 minutes, or until all the water is absorbed.
Page 35 - To make the paste, soak the chillies in a large bowl of boiling water for 15 minutes, or until soft. Remove the seeds and chop. Place in a food processor with the shallots, garlic, ground coriander, ground cumin, white pepper, lemon grass, galangal, coriander roots, shrimp paste and peanuts and process until smooth — add a little water if the paste is too thick. Place the peanut oil and the thick coconut cream from the top of the can (reserve the rest) in a saucepan and cook over medium heat for...
Page 40 - Stuffed baby calamari with lime and chilli dipping sauce Dipping sauce 80 ml (1/3 cup) lime juice 60 ml (1A cup) fish sauce 2 tablespoons grated palm sugar or soft brown sugar 1 small red chilli, finely sliced into rounds 12 medium squid 12 raw prawns (shrimp), peeled, deveined and chopped 150 g (51/2 oz) minced (ground) pork 4 garlic cloves, crushed 1/2 teaspoon finely grated fresh ginger 3 teaspoons fish sauce 2 teaspoons lime juice 1 teaspoon grated palm sugar 2 tablespoons...
Page 47 - To make the curry paste, place all of the ingredients in a food processor or blender and process to a thick paste.
Page 56 - Meanwhile, toast the almonds in a dry frying pan over medium heat for 3-4 minutes, shaking the pan gently, until the nuts are golden brown. Remove from the pan at once to prevent them burning.
Page 15 - SALAD 400 g (2 cups) long-grain rice 2 tablespoons olive oil 1 large red onion, finely chopped 4 garlic cloves, crushed 1 tablespoon finely chopped fresh ginger 1 long red chilli, seeded and thinly sliced 4 spring onions (scallions), finely sliced 2 tablespoons soy sauce 1/2 teaspoon sesame oil 2 teaspoons black vinegar (see Note) 1 tablespoon lime juice 50 g (1 cup) roughly chopped coriander (cilantro) leaves...
Page 36 - ... teaspoon dried chilli flakes 400 g (14 oz) can diced tomatoes 400 g (14 oz) can chickpeas, rinsed and drained...

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