Special Edition

Hot and Spicy!

Explore the Rich and
Bold Flavors of Our
Chili Recipes!

50 Spicy and burning hot Recipes!

11,95 $ By Paramte Poompuang
 The story of Chili
The story of chili peppers is a long and fascinating one that spans
centuries and continents. These small, spicy peppers have played a
significant role in the culinary traditions of cultures all over the world,
and have been used for everything from adding heat to dishes to warding
off evil spirits. Here, we will explore the history of chili peppers, tracing
their journey from their origins in South America to their current status
as one of the most beloved spices in the world.
The Origin of Chili Peppers
Chili peppers are believed to have originated in South America, in the
region that is now known as Bolivia, Peru, and Ecuador. The earliest
evidence of chili peppers dates back to around 7500 BC, when they were
likely used by the indigenous people of the region as a medicinal plant.
The peppers were used to treat a variety of ailments, including pain,
arthritis, and inflammation, and were believed to have spiritual and
magical properties.
The spread of chili peppers throughout South America was slow but
steady, and by the time the Incas arrived in the region in the 14th
century, they were already an important part of the local cuisine. The
Incas used chili peppers in many of their dishes, including stews, soups,
and sauces, and also used them as a seasoning for meat and fish.
Chili Peppers Make Their Way to Europe
It wasn’t until the 16th century that chili peppers began to make their
way to Europe. The Spanish conquistadors were the first to introduce
chili peppers to Europe, and they did so after encountering them during
their conquests of the Americas. The Spanish were initially hesitant
to embrace chili peppers, believing them to be a type of black pepper,
which was already widely used in Europe. However, it wasn’t long before
they realized that chili peppers were a different type of spice altogether,
and one that was much more potent than black pepper.
The use of chili peppers quickly spread throughout Europe, with the
peppers being used in a wide variety of dishes, from stews and soups
to sauces and marinades. They also became popular as a seasoning for
meat, fish, and vegetables, and were even used in desserts and drinks.
 The story of Chili
Chili Peppers in Asia
It wasn’t just Europe that was quick to embrace chili peppers - they also
made their way to Asia, where they quickly became an important part of
the local cuisine. The Portuguese were the first to introduce chili
peppers to Asia, when they arrived in India in the early 16th century.
From there, the use of chili peppers spread throughout the continent,
with the peppers being used in a wide variety of dishes, from curries and
soups to stir-fries and marinades.
In many parts of Asia, chili peppers are considered to be a symbol of
good luck and prosperity, and are often used in traditional rituals and
ceremonies. They are also believed to have a variety of medicinal
properties, and are used to treat everything from headaches and fever to
indigestion and constipation.
Chili Peppers in the Americas
Despite their origins in South America, chili peppers were not widely
used in the United States until the 19th century. It wasn’t until the late
1800s that chili peppers began to gain popularity in the US, when they
were introduced by Mexican immigrants who brought their traditional
dishes with them. Chili con carne, a dish made with ground beef, chili
peppers, and spices, quickly became one of the most popular dishes in
the American Southwest, and is now considered to be a quintessential
American dish.
Today, chili peppers are used in a wide variety of dishes in the Europe
and United States, from hot wings and chili dogs to spicy barbecue
sauces and marinades. They are also used in many Mexican dishes, such
as tacos, burritos, and enchiladas.
 Chili Peper Facts
Chili peppers are actually a fruit, not a vegetable.

The heat of a chili pepper is measured on the Scoville scale, which

ranges from 0 (no heat) to over 2 million (extremely hot).

The world’s hottest chili pepper is the Carolina Reaper, which has
an average Scoville rating of 1.5 million.

Eating chili peppers can actually cause your brain to release endor-
phins, which can give you a natural high.

Some people believe that eating spicy food can increase your me-
tabolism and help you lose weight.

In some cultures, chili peppers are believed to have aphrodisiac

properties.

The color of a chili pepper can actually affect its heat level, with red
peppers typically being hotter than green peppers.

There are over 400 different species of chili peppers in the world.

The capsaicin in chili peppers is what causes the burning sensation,

and can also make your eyes water and your nose run.

Some people believe that drinking milk can help to counteract the
heat of chili peppers.

The seeds of a chili pepper are not actually the hottest part - the
membrane that holds the seeds is where most of the heat is found.

The word “chili” is actually a misspelling of the original word “chile”,

which comes from the Nahuatl language of the Aztecs.
 Chili Peper Facts
The world record for the most chili peppers eaten in one minute is
246, set by a man named Patrick Bertoletti in 2012.

In some parts of the world, chili peppers are used as a natural insect
repellent.

Some people believe that eating chili peppers can help to clear si-
nuses and alleviate cold symptoms.

Chili peppers were first domesticated in Mexico over 6,000 years

ago.

There are chili pepper eating contests held all over the world, where
participants compete to see who can eat the most peppers in a certain
amount of time.

In some cultures, chili peppers are believed to have protective pow-

ers and are used to ward off evil spirits.

In the 17th century, chili peppers were used in Europe as a cure for
toothache and other ailments.

Some people believe that eating chili peppers before a workout can
help to boost energy and endurance.
 Taste of Chili
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Klaus Vogel

illustrated by: Paramte Poompuang
 Chili con Carne

The Perfect Meal for Any Occasion!

 Introduction

Welcome to the Chili Cookbook: a culinary journey around

the world!

In this cookbook, we will embark on a flavorful adventure and

explore the diverse and delicious ways chili is used in cuisines
from different regions of the globe.

From the bold and spicy dishes of Mexico to the aromatic

curries of Thailand, chili peppers are a staple ingredient in
many cultures and cuisines. Whether you prefer a mild heat or
crave the intense spiciness, chili peppers can add depth,
complexity, and a burst of flavor to any dish.

In this cookbook, you’ll find a variety of recipes that showcase

the versatility of chili in different types of dishes, including
appetizers, soups, stews, main courses, and even desserts.

Whether you’re a seasoned chili aficionado or just getting

started, this cookbook is sure to inspire and delight your taste
buds. So, let’s get started and explore the world of chili cuisine!

All recipes are for 4 persons

 Table of contents
1.Nashville Hot Chicken (USA) 12
2.Chichen Vindaloo (India) 14
3.Sichuan Spicy Chicken (China) 16
4.Jerk Chicken (Jamaica) 18
5.Papaya Salad (Thailand) 20
6.Kimchi Jjigae (South Korea) 22
7.Tteokbokki (South Korea) 24
8.Laab (Thailand) 26
9.Tom Yum Soup (Thailand) 28
10.Phaal Curry (India) 30
11.Hot Pot (China) 32
12.Gambas al Ajillo (Spain) 34
13.Naga Ghost Chili Curry (India) 36
14.Chili Crab (Singapore) 38
15.Pad Prik Khing (Thailand) 40
16.Chicken Jalfrezi (India) 42
17.Bhut Jolokia Chicken Curry (India) 44
18.Sambal Goreng (Indonesia) 46
19.Peri-Peri Chicken (Mozambique) 48
20.Piri-Piri Prawns (Portugal) 50
21.Sate (Indonesia) 52
22.Spicy Shrimp Pasta (Italy) 54
23.Hot and Sour Soup (China) 56
24.Green Curry (Thailand) 58
25.Devil’s Curry (Malaysia) 60
 Table of contents
26.Dak Galbi (South Korea) 62
27.Rendang (Indonesia) 64
28.Chili con Carne (Mexico) 66
29.Cajun Chicken (USA) 68
30.Mala Hot Pot (China) 70
31.Chili Oil Wontons (China) 72
32.Kimchi Fried Rice (South Korea) 74
33.Chili Rellenos (Mexico) 76
34.Hot Chicken (USA) 78
35.Shrimp Creole (USA) 80
36.Kung Pao Chicken (China) 82
37.Shakshuka (Middle East) 84
38.Jambalaya (USA) 86
39.Bhelpuri (India) 88
40.Hot and Spicy Beef (China) 90
41.Chili Paneer (India) 92
42.Chili Verde (Mexico) 94
43.Sichuan Spicy Fish (China) 96
44.Spicy Tuna Roll (Japan) 98
45.Pho (Vietnam) 100
46.Prawns with Chili Sauce (China) 102
47.Bhuna Gosht (India) 104
48.Samyang Ramen (South Korea) 106
49.Hot Potatoes (USA) 108
50.Spicy Sausage Pasta (Italy) 110
 Nashville Hot Chicken
Nashville hot chicken is a spicy and flavorful dish that originated in Nashville,
Tennessee, in the United States. It is made by marinating chicken in a spicy mix-
ture of cayenne pepper and other spices, then deep-frying it until crispy.
The dish is typically served on top of white bread with pickles on the side, and
can be customized to a person’s preferred level of spiciness. It is often enjoyed as a
sandwich or as a meal with sides such as macaroni and cheese or coleslaw.

12
Ingredients:
• 4 chicken breasts, skin-on
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar
• 1 tablespoon salt
• Vegetable oil, for frying
• 4 hamburger buns
• Pickles, for serving

Instructions:
1. In a large bowl, whisk together the buttermilk and hot sauce. Add the
chicken breasts to the bowl and toss to coat. Cover the bowl with plastic
wrap and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, combine the flour, garlic powder, paprika, cayenne pepper,
brown sugar, and salt.
3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat
until it reaches 350°F.
4. Remove the chicken from the buttermilk mixture, shaking off any excess
liquid. Dredge each chicken breast in the flour mixture, making sure it is
evenly coated.
5. Carefully place the chicken in the hot oil and cook until golden brown and
cooked through, about 6-8 minutes per side. Use a slotted spoon to transfer
the chicken to a wire rack to drain excess oil.
6. In a small saucepan, heat about 1/4 cup of the frying oil over medium heat.
Add 1 tablespoon cayenne pepper and 1 tablespoon brown sugar and stir to
combine.
7. Brush the spicy oil over the chicken breasts, making sure to coat them
evenly.
8. Serve the chicken on hamburger buns with pickles on the side.
13
 Chichen Vindaloo
Chicken vindaloo is a spicy and tangy dish that originated in the Indian state of
Goa. It is a variation of the traditional Portuguese dish, carne de vinha d’alhos,
which was brought to Goa by Portuguese colonizers in the 16th century. Over
time, the dish evolved to include Indian spices and ingredients, creating the
unique flavor profile that is now associated with chicken vindaloo.
To make chicken vindaloo, boneless chicken is marinated in a mixture of vinegar,
ginger, garlic, and Indian spices such as cumin, coriander, and turmeric. The mar-
inated chicken is then simmered in a tomato-based sauce with additional spices
such as red chili powder, garam masala, and cinnamon. The sauce is finished with
a touch of sugar and lemon juice to balance out the heat and acidity of the dish.

14
Ingredients:
• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized
pieces
• 1/2 cup white vinegar
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 green chilies, sliced (optional)
• 1 tablespoon tomato paste
• 1 cup water
• 1 teaspoon garam masala
• Chopped fresh cilantro, for garnish

Instructions:
1. In a large bowl, mix together the white vinegar, ginger paste, garlic paste,
cumin, coriander, turmeric, salt, and black pepper. Add the chicken pieces
and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high
heat. Add the onion and green chilies (if using) and cook until softened and
lightly browned, about 5 minutes.
3. Add the marinated chicken to the skillet and cook until browned on all
sides, about 5-7 minutes.
4. Stir in the tomato paste and water. Bring to a boil, then reduce the heat and
let simmer for about 20-25 minutes, until the chicken is cooked through and
the sauce has thickened.
5. Stir in the garam masala and cook for an additional 2-3 minutes.
6. Serve the chicken vindaloo over rice or with naan bread. Garnish with
chopped cilantro.

15
 Sichuan Spicy Chicken
Sichuan spicy chicken, also known as Sichuan-style spicy chicken, is a popular
dish from the Sichuan province in China. It is a dish that is known for its bold and
spicy flavors, which are derived from the use of Sichuan peppercorns and dried
chili peppers.
To make Sichuan spicy chicken, boneless chicken pieces are first marinated in
a mixture of soy sauce, rice wine, and cornstarch. The chicken is then stir-fried
with a combination of Sichuan peppercorns, dried chili peppers, garlic, ginger,
and scallions. The dish is finished with a sauce made from soy sauce, vinegar, and
sugar, which helps to balance out the heat of the spices.

16
Ingredients:
For the marinade:
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch

For the stir-fry:

• 3 tablespoons vegetable oil
• 2 tablespoons Sichuan peppercorns
• 5-6 dried red chili peppers, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, sliced

Instructions:
1. In a medium bowl, combine the chicken with the marinade ingredients. Mix
well and let marinate for at least 30 minutes.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and corn
starch. Set aside.
3. In a large skillet or wok, heat the vegetable oil over high heat. Add the
Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
4. Add the dried chili peppers, garlic, and ginger. Stir-fry for about 1 minute
until fragrant.
5. Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes
until cooked through.
6. Add the green onions and stir-fry for another 1-2 minutes.
7. Give the sauce a quick whisk to recombine and pour into the skillet. Stir-fry
for another 1-2 minutes until the sauce thickens and coats the chicken
evenly.
8. Serve hot over rice or noodles.

17
 Jerk Chicken
Jerk chicken is a popular dish from Jamaica that is well-known for its spicy and
smoky flavor. The dish consists of chicken, which is marinated in a mixture of
herbs and spices, including scallions, thyme, allspice, garlic, and Scotch bonnet
peppers. The marinated chicken is then grilled or smoked over pimento wood,
which gives it a distinct and aromatic flavor.
The name “jerk” comes from the way the meat is cooked - it is cooked slowly over
a low flame, and the meat is “jerked” or turned frequently to ensure that it is even-
ly cooked and flavored. The result is a tender and juicy chicken with a crispy outer
layer that is bursting with flavor.
18
Ingredients:
• 4 chicken breasts, boneless and skinless
• 4 scallions, chopped
• 4 garlic cloves, chopped
• 2 Scotch bonnet peppers, seeded and chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons ground allspice
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• Juice of 1 lime
• 1/4 cup white vinegar

Instructions:
1. In a blender or food processor, combine the scallions, garlic, Scotch bonnet
peppers, thyme, allspice, black pepper, and salt. Pulse until the mixture is
finely chopped and well-combined.
2. In a large bowl, whisk together the vegetable oil, soy sauce, brown sugar,
lime juice, and white vinegar. Add the spice mixture to the bowl and whisk
to combine.
3. Add the chicken breasts to the bowl and toss to coat evenly with the
marinade. Cover the bowl with plastic wrap and refrigerate for at least 1
hour, or up to overnight.
4. Preheat your grill or grill pan to medium-high heat.
5. Remove the chicken breasts from the marinade and shake off any excess.
Grill the chicken for about 6-8 minutes per side, or until the internal tem
perature reaches 165°F.
6. Let the chicken rest for a few minutes before slicing and serving. Serve with
rice and peas, fried plantains, and a side of vegetables, if desired.

19
 Papaya Salad
Papaya Salad, also known as “Som Tam” in Thailand, is a popular dish that is
widely enjoyed across the country and in many parts of Southeast Asia. It is a
refreshing, spicy, and tangy salad made with green papaya, which is shredded into
thin strips and mixed with a variety of ingredients to create a flavorful and nutri-
tious dish.
The salad typically includes fish sauce, lime juice, garlic, chili peppers, palm sugar,
and dried shrimp, which are all pounded together in a mortar and pestle to re-
lease their flavors and create a thick, flavorful sauce. The shredded green papaya
is then added to the sauce along with other vegetables, such as tomato, carrot, and
green beans, and mixed together to coat everything in the sauce.
20
Ingredients:
• 1 medium-sized green papaya, peeled and shredded
• 4-5 cherry tomatoes, halved
• 2-3 Thai chili peppers, finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar (or brown sugar)
• 1/4 cup roasted peanuts, chopped
• 1/4 cup dried shrimp, optional
• 1/4 cup green beans, cut into 2-inch pieces

Instructions:
1. In a large mortar and pestle, pound the garlic and chili peppers together
until they form a paste.
2. Add the fish sauce, lime juice, and palm sugar to the mortar and mix well.
3. Add the shredded papaya, green beans, cherry tomatoes, and dried shrimp
(if using) to the mortar, and use a spoon or pestle to mix everything
together.
4. Taste the salad and adjust the seasoning if needed, adding more fish sauce or
lime juice to taste.
5. Once the salad is well mixed, transfer it to a serving plate and sprinkle with
the chopped peanuts.
6. Serve the salad immediately and enjoy!

21
 Kimchi Jjigae
Kimchi Jjigae is a popular Korean stew made with kimchi, which is a spicy and
tangy fermented vegetable dish. The stew is a comforting and hearty dish that is
perfect for cold weather or anytime you need a comforting and flavorful meal.
Kimchi Jjigae is a flavorful and satisfying dish that can be easily customized to
your liking. You can add more or less spice depending on your preference and
adjust the ingredients to your taste.

22
Ingredients:
• 1 cup of chopped kimchi
• 1/2 onion, sliced
• 2-3 cloves of garlic, minced
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of gochugaru (Korean chili flakes)
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt
• 1 tablespoon of vegetable oil
• 2 cups of water or chicken broth
• 1/2 block of tofu, cubed
• 1/4 pound of thinly sliced pork belly (optional)
• Sliced scallions for garnish

Instructions:
1. In a pot or a Korean stone pot, heat the vegetable oil over medium heat.
2. Add the sliced onions and minced garlic to the pot and sauté until the on
ions are translucent and the garlic is fragrant.
3. Add the chopped kimchi, gochujang, gochugaru, sugar, and salt to the pot
and stir everything together.
4. Add the water or chicken broth to the pot and bring the mixture to a boil.
5. If using pork belly, add it to the pot and let it simmer for about 5-10 minutes
until it’s cooked through.
6. Add the cubed tofu to the pot and simmer for another 5-10 minutes until
the tofu is heated through and the flavors have melded together.
7. Garnish the stew with sliced scallions and serve hot with rice.

23
 Tteokbokki
Tteokbokki, also known as spicy rice cake, is a popular Korean street food dish
that has become a staple in Korean cuisine. It is a dish made with chewy cylindri-
cal rice cakes that are cooked in a spicy and slightly sweet sauce, typically made
with gochujang (Korean chili paste), soy sauce, and sugar.
Tteokbokki is a delicious and filling dish that is perfect for a quick snack or a full
meal. The sauce can be adjusted to your preference by adding more or less gochu-
jang or sugar depending on how spicy or sweet you like it. The addition of vege-
tables, such as sliced carrots or cabbage, can also be added to make the dish more
nutritious.

24
Ingredients:
• 1 pound of cylinder-shaped rice cakes (tteok)
• 4 cups of water or anchovy broth
• 1/2 cup of gochujang (Korean chili paste)
• 2 tablespoons of soy sauce
• 2 tablespoons of sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of vegetable oil
• 1/2 onion, sliced
• 1/2 cup of sliced scallions
• 1 hard-boiled egg (optional)

Instructions:
1. In a pot, bring 4 cups of water or anchovy broth to a boil.
2. Add the rice cakes to the boiling water or broth and cook them for 5-7 min
utes until they are tender but still chewy.
3. Drain the rice cakes and set them aside.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the sliced onion and minced garlic to the pan and sauté until the on
ions are translucent.
6. Add the gochujang, soy sauce, and sugar to the pan and stir everything to
gether to create a sauce.
7. Add the cooked rice cakes to the pan with the sauce and stir everything to
gether to coat the rice cakes evenly.
8. Simmer the rice cakes in the sauce for 5-10 minutes until the sauce has
thickened and the rice cakes are coated in the sauce.
9. Add the sliced scallions to the pan and stir everything together.
10. Serve the Tteokbokki hot in a bowl, garnished with a sliced hard-boiled egg
(if desired).

25
 Laab
Laab (also spelled larb) is a popular Thai dish that is typically made with minced
meat, fresh herbs, and spices. It is a salad-like dish that is often served with sticky
rice and vegetables. Laab is known for its bold flavors, with a mix of spicy, sour,
and savory notes.
Laab can be made with a variety of meats and adjusted to your liking. You can add
more or less chili peppers to make it more or less spicy, and adjust the seasoning
to your preference. Laab can also be made with tofu or mushrooms for a vegetar-
ian or vegan option. It is a flavorful and satisfying dish that is perfect for a light
meal or as part of a larger Thai feast.
26
Ingredients:
• 1 pound of minced meat (pork, chicken, or beef)
• 1/2 cup of thinly sliced shallots
• 1/2 cup of chopped scallions
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped mint leaves
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 2 tablespoons of roasted rice powder
• 1 tablespoon of palm sugar
• 1 tablespoon of chopped chili peppers
• Lettuce leaves, for serving

Instructions:
1. In a pan, cook the minced meat over medium-high heat until it’s fully
cooked and browned. Set it aside to cool.
2. In a small bowl, mix together the fish sauce, lime juice, palm sugar, and
chopped chili peppers to make the dressing.
3. In a large mixing bowl, combine the cooked minced meat, thinly sliced shal
lots, chopped scallions, chopped cilantro, and chopped mint leaves.
4. Pour the dressing over the mixture and stir everything together until the
ingredients are evenly coated.
5. Sprinkle the roasted rice powder over the top of the mixture and stir it in.
6. Serve the Laab on a bed of lettuce leaves, garnished with extra herbs and
roasted rice powder.

27
 Tom Yum Soup
Tom Yum Soup is a hot and sour soup that is a popular Thai dish. It is a flavorful
and aromatic soup made with a mix of fresh herbs, spices, and seafood or chicken.
Tom Yum Soup can be adjusted to your liking by adding more or less spice or
sweetness. You can also add other seafood such as squid or mussels or use chicken
instead of shrimp. Tom Yum Soup is a delicious and comforting soup that is per-
fect for a chilly day or when you’re feeling under the weather.

28
Ingredients:
• 4 cups of chicken or seafood broth
• 1 stalk of lemongrass, sliced
• 3-4 kaffir lime leaves
• 1-2 Thai chili peppers, chopped
• 1/4 cup of fish sauce
• 1/4 cup of lime juice
• 2 tablespoons of palm sugar
• 1 cup of sliced mushrooms
• 1/2 pound of shrimp, peeled and deveined
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped scallions

Instructions:
1. In a pot, bring the chicken or seafood broth to a boil over high heat.
2. Add the sliced lemongrass, kaffir lime leaves, and chopped chili peppers to
the pot and let them simmer for 5-10 minutes until fragrant.
3. Remove the lemongrass, kaffir lime leaves, and chili peppers from the pot
with a slotted spoon.
4. Add the fish sauce, lime juice, and palm sugar to the pot and stir everything
together.
5. Add the sliced mushrooms to the pot and let them cook for a few minutes
until tender.
6. Add the peeled and deveined shrimp to the pot and cook for 2-3 minutes
until pink and cooked through.
7. Stir in the chopped cilantro and scallions.
8. Serve the Tom Yum Soup hot, garnished with extra cilantro and lime
wedges.

29
 Phaal Curry
Lamb Phaal Curry is a very spicy and flavorful curry dish that originated in Indi-
an restaurants in the UK. It is known for being one of the hottest curries, with a
fiery blend of spices and chilies.
Lamb Phaal Curry is a spicy and flavorful dish that is perfect for those who love
heat. It can be adjusted to your liking by adding more or less curry paste, depend-
ing on how spicy you like it. This curry can also be made with chicken or beef
instead of lamb.

30
Ingredients:
• 1 pound of boneless lamb, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 tablespoon of grated ginger
• 2-3 tablespoons of Phaal curry paste (or more, depending on how spicy you
like it)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric powder
• 1 teaspoon of garam masala
• 2 cups of tomato puree
• 1 cup of water
• Salt, to taste
• Chopped cilantro, for garnish
Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onions and cook until softened and lightly browned.
3. Add the minced garlic and grated ginger to the pot and cook for a minute
until fragrant.
4. Add the Phaal curry paste, ground cumin, ground coriander, turmeric
powder, and garam masala to the pot and stir everything together.
5. Add the bite-sized pieces of lamb to the pot and cook until browned on all
sides.
6. Add the tomato puree and water to the pot and stir everything together.
7. Bring the mixture to a boil, then reduce the heat and let the curry simmer
for 30-40 minutes until the lamb is tender and the sauce has thickened.
8. Season the curry with salt to taste.
9. Garnish with chopped cilantro and serve hot with rice or naan bread.

31
 Hot Pot
Hot Pot is a popular Chinese dish that involves cooking various meats, vegetables,
and noodles in a simmering pot of broth. It is a communal dish that is typically
shared among a group of people, who dip ingredients into the broth and cook
them at the table.
Hot Pot is a versatile dish that can be customized to your liking by choosing dif-
ferent types of broth, meats, seafood, vegetables, and noodles. It is a fun and inter-
active way to share a meal with friends and family.

32
Ingredients:
• A large pot of broth (usually split into two sections for different flavor
options)
• Sliced meat (beef, lamb, pork, or chicken)
• Seafood (shrimp, fish balls, or squid)
• Vegetables (mushrooms, bok choy, napa cabbage, bean sprouts, or spinach)
• Noodles (vermicelli, udon, or rice noodles)
• Dipping sauces (sesame sauce, soy sauce, or chili oil)

Instructions:
1. Set up the Hot Pot on a portable stove or induction cooker in the center of
the table.
2. Fill the pot with the broth and let it come to a simmer.
3. Place the sliced meat and seafood in the broth and cook until they are fully
cooked and tender.
4. Add the vegetables to the pot and let them cook until they are tender and
fully cooked.
5. Add the noodles to the pot and let them cook until they are tender.
6. Using a small wire mesh strainer, scoop out the cooked ingredients from the
pot and place them on a plate or bowl.
7. Dip the cooked ingredients into the dipping sauces and enjoy!

33
 Gambas al Ajillo
Gambas al Ajillo is a traditional Spanish dish that consists of shrimp sautéed in
garlic and olive oil, seasoned with red pepper flakes and parsley. It is a simple yet
flavorful dish that is typically served as a tapa or appetizer.
Gambas al Ajillo is a simple and flavorful dish that can be made in just a few min-
utes. It is a perfect appetizer for a Spanish-inspired meal or as a tapa to share with
friends over a glass of wine.

34
Ingredients:
• 1 pound of large shrimp, peeled and deveined
• 1/2 cup of olive oil
• 8 garlic cloves, thinly sliced
• 1/2 teaspoon of red pepper flakes
• 2 tablespoons of chopped parsley
• Salt, to taste
• Lemon wedges, for serving

Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced garlic to the skillet and cook for 1-2 minutes until lightly
browned.
3. Add the red pepper flakes to the skillet and stir everything together.
4. Add the shrimp to the skillet and season with salt.
5. Cook the shrimp for 2-3 minutes on each side until they are pink and fully
cooked.
6. Sprinkle chopped parsley over the shrimp and stir everything together.
7. Serve the Gambas al Ajillo hot with lemon wedges on the side.

35
 Naga Ghost Chili
Naga Ghost Chili Curry is a dish from the northeastern region of India that fea-
tures the Naga Ghost Chili, one of the hottest chili peppers in the world. The dish
is a spicy curry made with meat or vegetables, cooked with a blend of aromatic
spices, and infused with the heat of the Naga Ghost Chili.
Naga Ghost Chili Curry is a fiery and flavorful dish that is not for the faint of
heart. It is a popular dish in the northeastern region of India and is enjoyed by
those who love the intense heat of the Naga Ghost Chili.

36
Ingredients:
• 1 pound of meat (chicken, lamb, or pork) or vegetables (potatoes, eggplant,
or cauliflower)
• 2-3 Naga Ghost Chili peppers, chopped (use caution when handling these
peppers as they are extremely hot)
• 1 onion, chopped
• 3-4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2-3 tablespoons of oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• Salt, to taste
• Water, as needed
• Chopped cilantro, for garnish
Instructions:
1. Heat the oil in a pan over medium-high heat.
2. Add the cumin seeds and coriander seeds to the pan and cook until they
start to sizzle.
3. Add the chopped onion, minced garlic, and grated ginger to the pan and
cook until the onion is translucent.
4. Add the meat or vegetables to the pan and cook until they are browned on
all sides.
5. Add the turmeric powder, red chili powder, and salt to the pan and stir ev
erything together.
6. Add enough water to the pan to cover the meat or vegetables and bring to a
simmer.
7. Add the chopped Naga Ghost Chili peppers to the pan and stir everything
together.
8. Cover the pan and let the curry cook on low heat until the meat or vegeta
bles are tender and fully cooked.
9. Garnish the curry with chopped cilantro and serve hot with rice or bread.

37
 Chili Crab
Chili Crab is a signature dish from Singapore that is known for its sweet and spicy
flavors. The dish typically consists of a whole crab that has been stir-fried in a
thick and flavorful tomato-based sauce that is seasoned with chili, garlic, ginger,
and other spices.
To prepare Chili Crab, the crab is first cooked in boiling water until it is partially
cooked. It is then removed from the water and the shell is cracked open to make it
easier to eat. The crab is then stir-fried in a wok with the sauce, which is made by
cooking garlic, ginger, and chili peppers in oil until fragrant. Tomato sauce, ketch-
up, and other spices are added to the wok, along with some sugar to balance out
the spice.
38
Ingredients:
• 4 live mud crabs (about 800g each)
• 1/4 cup vegetable oil
• 1/4 cup minced garlic
• 1/4 cup minced ginger
• 5 fresh red chili peppers, chopped
• 1/2 cup tomato ketchup
• 1/4 cup chili paste with garlic
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/2 cup water
• 2 tbsp cornstarch
• 1 egg, lightly beaten
• 1/4 cup chopped fresh coriander

Instructions:
1. Clean the crabs by removing the top shell and gills, and break the crab into
two halves.
2. In a wok or large pan, heat the vegetable oil over medium-high heat.
3. Add the garlic, ginger, and chili peppers to the pan and stir-fry for 1-2
minutes until fragrant.
4. Add the tomato ketchup, chili paste, soy sauce, sugar, and water to the pan
and stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to medium-low and
simmer for 5 minutes.
6. Add the crab to the pan and stir to coat it with the sauce.
7. Cover the pan and simmer for about 10 minutes, or until the crab is cooked
through.
8. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a
slurry.
9. Add the slurry to the pan and stir well to thicken the sauce.
10. Drizzle the beaten egg over the crab and sauce, and gently stir until the egg
is cooked.
11. Sprinkle the chopped coriander over the top of the crab and sauce.
12. Serve the Chili Crab with steamed rice or steamed buns.
39
 Pad Prik Khing
Pad Prik Khing is a popular Thai stir-fry dish that typically consists of meat or
vegetables that are cooked with a spicy, tangy, and slightly sweet sauce made from
red curry paste, garlic, shallots, lemongrass, and other Thai herbs and spices.
The dish is usually made with pork, chicken, beef, or shrimp, and a variety of
vegetables such as green beans, bell peppers, and carrots. The ingredients are stir-
fried in a wok until they are cooked through and tender.

40
Ingredients:
• 500g meat (pork, chicken, beef, or shrimp), sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 tbsp lime juice
• Fresh cilantro leaves for garnish

Instructions:
1. In a wok or large pan, heat the vegetable oil over medium-high heat.
2. Add the garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the meat to the pan and stir-fry for 3-4 minutes until browned.
4. Add the green beans, red and yellow bell peppers, and onion to the pan and
stir-fry for another 3-4 minutes until the vegetables are tender.
5. Add the red curry paste to the pan and stir well to coat the meat and vegeta
bles.
6. Add the fish sauce, palm sugar, and lime juice to the pan and stir well to
combine.
7. Continue stir-frying the mixture for 2-3 more minutes until the sauce has
thickened and the meat and vegetables are fully cooked.
8. Garnish the Pad Prik Khing with fresh cilantro leaves and serve with
steamed rice.

41
 Chicken Jalfrezi
Chicken Jalfrezi is a popular Indian dish that originated in the Punjab region of
northern India. It is a spicy and tangy stir-fry dish that is made with boneless
chicken pieces, onions, bell peppers, and a variety of aromatic spices.
The dish is typically made by marinating the chicken in a mixture of yogurt and
spices, such as cumin, coriander, turmeric, and chili powder. The marinated
chicken is then stir-fried in a wok or large pan with onions, bell peppers, and to-
matoes until the vegetables are tender and the chicken is cooked through.

42
Ingredients:
• 500g boneless chicken breasts, cut into bite-sized pieces
• 2 onions, finely chopped
• 2 bell peppers (any color), cut into thin strips
• 2 tomatoes, finely chopped
• 3-4 green chilies, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• 3 tbsp vegetable oil
• Fresh cilantro leaves for garnish

Instructions:
1. In a large bowl, mix the chicken pieces with 1 tsp each of cumin seeds, co
riander powder, turmeric powder, and red chili powder. Add salt to taste
and mix well. Let the chicken marinate for at least 30 minutes.
2. Heat the vegetable oil in a wok or large pan over medium-high heat. Add
the marinated chicken and stir-fry for 5-6 minutes until browned on all
sides. Remove the chicken from the pan and set aside.
3. In the same pan, add the chopped onions and stir-fry for 2-3 minutes until
softened. Add the minced garlic, grated ginger, and chopped green chilies,
and stir-fry for another minute.
4. Add the bell peppers to the pan and stir-fry for 2-3 minutes until slightly
softened. Add the chopped tomatoes and stir-fry for another 2-3 minutes
until the vegetables are fully cooked.
5. Add the garam masala to the pan and mix well. Return the cooked chicken
to the pan and stir-fry for another 2-3 minutes until everything is heated
through.
6. Garnish the Chicken Jalfrezi with fresh cilantro leaves and serve hot with
steamed rice or naan bread.

43
 Bhut Jolokia Chicken
Bhut Jolokia Chicken Curry is a fiery Indian curry that hails from the northeast-
ern state of Assam. It is made with one of the world’s hottest chili peppers, the
Bhut Jolokia, which gives the dish its intense heat and bold flavor.
The dish is typically made by first marinating chicken in a mixture of yogurt
and spices such as cumin, coriander, turmeric, and garam masala. The marinat-
ed chicken is then cooked in a tomato-based sauce that is infused with the Bhut
Jolokia chili pepper and other aromatics like garlic, ginger, and onions.

44
Ingredients:
• 500g boneless chicken, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 3-4 Bhut Jolokia chili peppers, finely chopped (use less for a milder curry)
• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 cup plain yogurt
• Salt to taste
• 3 tbsp vegetable oil
• Fresh cilantro leaves for garnish

Instructions:
1. In a large bowl, mix the chicken pieces with the yogurt, 1 tsp each of cumin
seeds, coriander powder, turmeric powder, and garam masala. Add salt to
taste and mix well. Let the chicken marinate for at least 30 minutes.
2. Heat the vegetable oil in a wok or large pan over medium-high heat. Add
the chopped onion and stir-fry for 2-3 minutes until softened. Add the
minced garlic, grated ginger, and chopped Bhut Jolokia chili peppers, and
stir-fry for another minute.
3. Add the chopped tomatoes to the pan and stir-fry for 2-3 minutes until the
tomatoes are softened and start to break down. Add a little water if neces
sary to prevent the mixture from sticking to the bottom of the pan.
4. Add the marinated chicken to the pan and stir-fry for 5-6 minutes until
browned on all sides.
5. Add enough water to cover the chicken and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes or un
til the chicken is fully cooked and tender.
6. Garnish the Bhut Jolokia Chicken Curry with fresh cilantro leaves and serve
hot with steamed rice or Indian bread like naan or roti.

45
 Sambal Goreng
Sambal Goreng is a popular Indonesian dish made with a spicy chili sauce and
a variety of ingredients. The word “sambal” refers to the chili sauce used in the
dish, and “goreng” means fried. Sambal Goreng typically includes protein such as
chicken, beef, or shrimp, as well as vegetables such as green beans, carrots, and
cabbage.
The dish is prepared by first making the sambal, which is a spicy sauce made
with chili peppers, garlic, shallots, and other ingredients such as tamarind paste
or shrimp paste. The sauce is then added to a wok or frying pan along with the
protein and vegetables and cooked until everything is tender and the flavors have
melded together.
46
Ingredients:
• 500g chicken breast or thighs, cut For the sambal sauce:
into small pieces • 5-6 red chilies, deseeded and
• 200g green beans, trimmed and cut roughly chopped
into 2-inch pieces • 4 shallots, roughly chopped
• 1 large carrot, peeled and sliced • 4 garlic cloves, roughly chopped
into thin rounds • 1 tablespoon tamarind paste
• 1/2 small cabbage, cut into bite- • 1 teaspoon shrimp paste
sized pieces • 1 tablespoon palm sugar
• 2-3 tablespoons vegetable oil • 1/2 teaspoon salt
• 1-2 kaffir lime leaves (optional) • 2-3 tablespoons water

Instructions:
1. To make the sambal sauce, blend the chilies, shallots, garlic, tamarind paste,
shrimp paste, palm sugar, salt, and water in a food processor or blender
until it becomes a smooth paste.
2. Heat the oil in a wok or frying pan over medium-high heat. Add the sambal
sauce and kaffir lime leaves (if using) and stir-fry for 2-3 minutes until
fragrant.
3. Add the chicken pieces and stir-fry for about 5 minutes until they are
cooked through and no longer pink.
4. Add the green beans, carrot, and cabbage to the wok and stir-fry for another
5-7 minutes until the vegetables are tender and cooked through.
5. Serve hot with steamed rice.

47
 Peri-Peri Chicken
Peri-Peri Chicken is a popular dish that originated in Mozambique, a country
located in southeastern Africa. It is a spicy grilled chicken dish that is typically
marinated in a spicy peri-peri sauce made from African Bird’s Eye chili peppers,
garlic, lemon juice, and olive oil.
To make peri-peri chicken, chicken pieces such as wings, legs, or breasts are first
marinated in the peri-peri sauce for several hours, or overnight, to allow the fla-
vors to permeate the meat. The chicken is then grilled over an open flame or char-
coal until it is cooked through and has a crispy, charred exterior.

48
Ingredients:
• 8 chicken drumsticks
• 1/2 cup peri-peri sauce
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper, to taste

Instructions:
1. In a large bowl, combine the peri-peri sauce, olive oil, lemon juice, salt, and
pepper. Mix well.
2. Add the chicken drumsticks to the bowl and toss to coat evenly with the
marinade. Cover the bowl with plastic wrap and refrigerate for at least 2
hours, or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and shake off any excess. Place the
chicken on the grill and cook for about 8-10 minutes per side, or until the
chicken is cooked through and the skin is crispy and charred.
5. Remove the chicken from the grill and let it rest for a few minutes before
serving.
6. Serve the peri-peri chicken hot with your choice of sides such as rice, cole
slaw, or grilled vegetables.

49
 Piri-Piri Prawns
Piri-Piri Prawns, also known as Gambas à la Guilho, is a traditional dish from
Portugal, specifically from the Algarve region in the south. It consists of large
prawns marinated in a spicy sauce made with piri-piri peppers, garlic, lemon
juice, and olive oil.
To make Piri-Piri Prawns, the prawns are first peeled and deveined, leaving the
tails intact. They are then marinated in a spicy piri-piri sauce for a few hours,
or overnight, to allow the flavors to infuse into the prawns. The prawns can be
grilled, pan-fried, or sautéed until they are cooked through and have a slightly
charred or crispy exterior.

50
Ingredients:
• 16 large prawns, peeled and deveined with tails intact
• 1/4 cup piri-piri sauce
• 2 cloves of garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (optional)

Instructions:
1. In a bowl, mix together the piri-piri sauce, minced garlic, lemon juice, olive
oil, salt, and pepper.
2. Add the prawns to the bowl and toss to coat them evenly with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or
up to 2 hours.
3. Heat a large skillet over high heat. Once the skillet is hot, add the prawns,
cooking for 2-3 minutes per side or until they are cooked through and
slightly charred.
4. Remove the prawns from the skillet and transfer them to a serving dish.
Garnish with fresh parsley or cilantro, if desired.
5. Serve hot with a side of bread, rice or salad.

51
 Sate
Sate (also spelled satay) is a popular Indonesian dish consisting of marinated
meat, usually chicken, beef, or lamb, that is skewered and grilled over an open
flame. The skewers are typically made from bamboo or metal and are often served
with a side of peanut sauce.
To make sate, the meat is first marinated in a mixture of spices, which may in-
clude turmeric, coriander, cumin, garlic, and ginger. The meat is then cut into
small pieces and threaded onto skewers, usually about 3-4 pieces per skewer.

52
Ingredients:
• 1 pound chicken breast or beef sirloin, cut into small pieces
• 8 bamboo skewers, soaked in water for 30 minutes
• 2 cloves of garlic, minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 tablespoon kecap manis (sweet soy sauce)
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Peanut sauce, for serving

Instructions:
1. In a small bowl, mix together the minced garlic, ground coriander, ground
cumin, ground turmeric, kecap manis, vegetable oil, salt, and pepper to
make a marinade.
2. Add the chicken or beef to the marinade and toss to coat evenly. Cover the
bowl with plastic wrap and let it marinate in the refrigerator for at least 1
hour, or overnight.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated chicken or beef onto the bamboo skewers, about 3-4
pieces per skewer.
5. Grill the skewers for 3-4 minutes on each side, until the meat is cooked
through and slightly charred.
6. Serve the sate hot with a side of peanut sauce for dipping.

53
 Spicy Shrimp Pasta
Spicy Shrimp Pasta is a popular Italian-American dish that typically consists of
spaghetti or linguine noodles tossed with shrimp, garlic, red pepper flakes, and a
tomato-based sauce.
To make Spicy Shrimp Pasta, the pasta is first cooked in a pot of salted boiling wa-
ter until al dente. While the pasta is cooking, the shrimp is sautéed in a pan with
garlic and red pepper flakes until they are pink and cooked through. The tomato
sauce, which can be homemade or store-bought, is added to the pan and sim-
mered until it has thickened slightly.

54
Ingredients:
• 1 pound spaghetti or linguine noodles
• 1 pound large shrimp, peeled and deveined
• 4 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (optional)

Instructions:
1. Cook the pasta according to the package directions in a large pot of salted
boiling water until al dente. Drain the pasta and set it aside.
2. In a large skillet or saucepan, heat the olive oil over medium-high heat. Add
the minced garlic and red pepper flakes and cook for 1-2 minutes until fra
grant.
3. Add the shrimp to the skillet and cook for 3-4 minutes on each side, until
pink and cooked through. Remove the shrimp from the skillet and set aside.
4. Add the diced tomatoes and tomato paste to the skillet and bring to a
simmer. Cook for 5-7 minutes, until the sauce has thickened slightly.
5. Add the heavy cream to the skillet and stir to combine. Season the sauce
with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
Add the cooked shrimp to the skillet and toss to combine.
7. Serve hot, garnished with fresh parsley or basil if desired.

55
 Hot and Sour Soup
Hot and Sour Soup is a popular Chinese soup that is known for its tangy and
spicy flavor. It is made by simmering chicken or vegetable stock with various in-
gredients such as bamboo shoots, tofu, mushrooms, and shredded chicken or
pork.
The soup gets its “hot” element from the addition of white pepper, which gives it
a subtle heat, and “sour” element from the use of vinegar, typically rice vinegar or
black vinegar. The vinegar gives the soup its distinctive tangy flavor.

56
Ingredients:
• 4 cups chicken or vegetable broth
• 1/2 cup bamboo shoots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup tofu, cubed
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar or black vinegar
• 1 tablespoon sugar
• 1 teaspoon white pepper
• 2 tablespoons cornstarch
• 2 eggs, beaten
• 2 tablespoons sliced green onions
• 1 tablespoon sesame oil

Instructions:
1. In a pot, bring the chicken or vegetable broth to a boil over medium heat.
2. Add the bamboo shoots, mushrooms, and tofu to the pot and let it simmer
for 5-7 minutes.
3. In a separate bowl, mix together the soy sauce, rice vinegar, sugar, and white
pepper.
4. Pour the mixture into the pot and stir well.
5. In a small bowl, mix the cornstarch with 2 tablespoons of water until
smooth.
6. Pour the cornstarch mixture into the pot and stir well. Let the soup simmer
for a few minutes until it thickens.
7. Slowly pour the beaten eggs into the pot while stirring the soup continuous
ly. This will create a ribbon-like effect.
8. Add the sliced green onions and sesame oil, and give it a final stir.
9. Serve hot and enjoy your homemade Hot and Sour Soup!

57
 Green Curry
Green Curry is a popular Thai dish that is known for its fragrant and spicy flavor.
It is made by simmering a variety of vegetables, meat, seafood or tofu, in a rich
and creamy coconut milk-based sauce that is infused with a blend of fresh herbs
and spices.
The key ingredient that gives Green Curry its signature color and flavor is green
curry paste, which is made from a combination of fresh green chili peppers, gar-
lic, ginger, lemongrass, coriander, cumin, and other aromatics.

58
Ingredients:
• 1 pound chicken or tofu, cubed
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup bamboo shoots
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1/4 cup Thai basil leaves
• 1/4 cup cilantro leaves
• 2 cups steamed rice

Instructions:
1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the green curry paste and stir-fry for about 1 minute, until fragrant.
3. Add the chicken or tofu and stir-fry until cooked through, about 5-7
minutes.
4. Add the red and green bell peppers and onion to the pot and stir-fry for a
few minutes until they begin to soften.
5. Pour in the coconut milk and chicken or vegetable broth, and bring to a
simmer.
6. Add the bamboo shoots, fish sauce, and sugar, and let it simmer for about
10-15 minutes until the vegetables are cooked to your liking and the sauce
has thickened.
7. Add the Thai basil leaves and cilantro leaves to the pot and stir well.
8. Serve the green curry hot over steamed rice.

59
 Devil’s Curry
Devil’s curry, also known as “curry debal” in Malaysia, is a spicy and tangy dish
that is a fusion of Indian and Malaysian cuisine. It is said to have originated from
the Eurasian community in Malaysia, which is a mix of Portuguese, Dutch, Brit-
ish, and local Malaysian heritage.
The dish is typically made with chicken or beef, potatoes, vinegar, tamarind, and
a blend of spices including cumin, coriander, turmeric, and chili powder. The dish
is known for its fiery spiciness, which is balanced by the sourness of the vinegar
and tamarind.

60
Ingredients:
• 1 whole chicken, cut into small pieces
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 3 tbsp Devil’s curry powder (can be found in Asian grocery stores)
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp fennel powder
• 1 tsp chili powder (optional for extra heat)
• 2 tbsp vegetable oil
• 1 can coconut milk
• 1 cup water
• Salt to taste

Instructions:
1. Heat the vegetable oil in a large pan over medium heat. Add the onions,
garlic, and ginger, and sauté for 3-5 minutes, until the onions are
translucent.
2. Add the Devil’s curry powder, turmeric powder, coriander powder, cumin
powder, fennel powder, and chili powder (if using) to the pan. Stir well to
combine with the onions and cook for 2-3 minutes, until fragrant.
3. Add the chicken pieces to the pan and stir to coat with the spice mixture.
Cook for 5-7 minutes, until the chicken is browned on all sides.
4. Add the coconut milk and water to the pan, stirring well to combine. Bring
the mixture to a boil, then reduce the heat to low and let it simmer for 20-25
minutes, until the chicken is cooked through and the sauce has thickened.
5. Season with salt to taste, and serve hot with steamed rice.

61
 Dak Galbi
Dak Galbi is a popular Korean dish that originated in the city of Chuncheon in
Gangwon Province, South Korea. The dish consists of stir-fried marinated chick-
en (dak) with vegetables, such as cabbage, sweet potatoes, scallions, and carrots,
in a spicy gochujang-based sauce.
The dish is typically cooked in a large, shallow pan or on a grill at the table, al-
lowing diners to enjoy the sizzling and aromatic cooking process. The marinated
chicken and vegetables are cooked together with the sauce, creating a flavorful
and spicy dish that is perfect for sharing.

62
Ingredients:
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups of cabbage, sliced into bite-sized pieces
• 2 sweet potatoes, peeled and sliced into thin pieces
• 1 onion, sliced into thin pieces
• 3-4 green onions, sliced
• 1 carrot, sliced into thin pieces
• 2 tablespoons of vegetable oil
• 2 tablespoons of gochujang (Korean chili paste)
• 2 tablespoons of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of sesame oil
• Salt and pepper to taste
• Optional: rice cakes, cheese, or seafood (such as shrimp or squid)

Instructions:
1. In a large bowl, combine the chicken, gochujang, soy sauce, sugar, garlic,
sesame oil, and salt and pepper to taste. Mix well and let marinate for at
least 30 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add
the marinated chicken and cook until browned on all sides, about 5-7
minutes.
3. Add the cabbage, sweet potatoes, onion, green onion, and carrot to the
skillet with the chicken. Stir well to combine and cook for 10-15 minutes,
until the vegetables are tender and the chicken is cooked through.
4. If desired, add rice cakes, cheese, or seafood to the skillet and cook for an
additional 2-3 minutes, until heated through.
5. Serve the Dak Galbi hot with rice or noodles on the side.

63
 Rendang
Rendang is a traditional Indonesian dish that originated from the Minangkabau
ethnic group of West Sumatra. It is a type of spicy beef curry that is slow-cooked
with a variety of aromatic herbs and spices, resulting in a flavorful and tender
dish.
The dish is made with chunks of beef that are simmered in a rich and complex
sauce, made with a blend of aromatic spices such as lemongrass, galangal, turmer-
ic, ginger, and chili peppers. The beef is cooked in the sauce for several hours until
it becomes tender and the sauce thickens, resulting in a dry, caramelized texture.

64
Ingredients:
• 1 kg beef, cut into chunks
• 2 cans of coconut milk (800 ml total)
• 6 kaffir lime leaves
• 3 stalks of lemongrass, bruised and sliced
• 3 cm galangal, sliced
• 3 cm ginger, sliced
• 6-8 red chilies, chopped
• 5 shallots, chopped
• 4 cloves of garlic, chopped
• 2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add
the chopped shallots, garlic, and red chilies and sauté until fragrant.
2. Add the beef to the pot and cook until browned on all sides.
3. Add the kaffir lime leaves, lemongrass, galangal, ginger, turmeric powder,
coriander powder, cumin powder, and salt to the pot. Stir well to combine.
4. Pour in the coconut milk and stir to combine. Bring the mixture to a boil,
then reduce the heat to low and let it simmer for 3-4 hours, stirring
occasionally.
5. The Rendang is done when the sauce has thickened and the beef is tender
and caramelized.
6. Serve the Rendang hot with steamed rice.

65
 Chili con Carne
Chili con Carne is a hearty and spicy Mexican dish that consists of ground or
diced beef cooked with chili peppers, tomatoes, onions, garlic, and a blend of
spices. The name of the dish literally means “chili with meat” in Spanish.
The dish has a long history and is believed to have originated in the 1800s in the
Texas region of the United States, which has a strong Mexican influence. Over
time, Chili con Carne became popular in Mexico as well as in other parts of the
world, and many variations of the dish have emerged.

66
Ingredients:
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can diced tomatoes (14.5 ounces)
• 1 can kidney beans, drained and rinsed (15 ounces)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• Toppings such as shredded cheese, sour cream, chopped cilantro (optional)

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the ground beef and
cook, breaking it up with a wooden spoon, until it is browned and no longer
pink.
2. Add the chopped onion, minced garlic, and red bell pepper to the pot and
cook until the vegetables are softened, about 5-7 minutes.
3. Add the diced tomatoes (with their juice), kidney beans, chili powder,
cumin, and paprika to the pot. Stir well to combine.
4. Season the chili with salt and black pepper to taste.
5. Bring the chili to a simmer and cook for 20-30 minutes, stirring
occasionally, until the flavors have melded together and the chili has
thickened to your desired consistency.
6. Serve the chili hot, garnished with shredded cheese, sour cream, and/or
chopped cilantro if desired.

67
 Cajun Chicken
Cajun Chicken is a popular dish from the southern United States, particularly
Louisiana, that is known for its bold and spicy flavors. The dish is inspired by the
cuisine of the Cajun people, who were French settlers in Louisiana and developed
a unique blend of French, African, and Native American culinary traditions.
To make Cajun Chicken, boneless chicken breasts or thighs are typically seasoned
with a blend of spices that includes cayenne pepper, paprika, garlic powder, onion
powder, and dried thyme. The chicken is then cooked in a skillet or on a grill until
it is crispy and golden brown on the outside and juicy and tender on the inside.

68
Ingredients:
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the Cajun seasoning, garlic powder, salt, and
black pepper.
3. Pat the chicken breasts dry with paper towels, then rub the spice mixture all
over the chicken to coat evenly.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add
the chicken to the skillet and cook for 3-4 minutes on each side, until
browned.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the
chicken is cooked through and reaches an internal temperature of 165°F
(74°C).
6. Remove the skillet from the oven and let the chicken rest for a few minutes
before serving.
7. Serve the Cajun Chicken hot, with lemon wedges on the side for squeezing
over the chicken if desired.

69
 Mala Hot Pot
Mala Hot Pot, also known as Sichuan Hot Pot, is a popular Chinese dish that orig-
inated from the Sichuan province in China. It is a type of hot pot that features a
spicy and numbing broth made from Sichuan peppercorns, chili peppers, and
various other spices. The broth is typically served in a large pot placed in the cen-
ter of the table, which is heated with a burner.
To prepare Mala Hot Pot, thinly sliced meats such as beef, lamb, or pork are first
cooked in the broth. Vegetables such as mushrooms, bean sprouts, and leafy
greens can also be added to the hot pot. Diners can then use chopsticks or a ladle
to add their desired ingredients to the hot pot and cook them until they are tender
and flavorful.
70
Ingredients:
• 1 pound thinly sliced beef or lamb
• 1 pound mixed vegetables (such as mushrooms, bean sprouts, leafy greens, and
sliced potatoes)
• 4-5 cups chicken or beef broth
• 1/4 cup Sichuan peppercorns
• 1/4 cup dried chili peppers
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons brown sugar
• 4-5 cloves garlic, minced
• 1-inch piece ginger, peeled and sliced
• 2 green onions, sliced
• Sesame oil and cilantro leaves for serving (optional)

Instructions:
1. In a dry skillet over medium heat, toast the Sichuan peppercorns and dried
chili peppers until fragrant, about 2-3 minutes. Remove from the heat and
let cool. Once cooled, grind the toasted spices into a powder using a spice
grinder or mortar and pestle.
2. In a large pot or hot pot, heat the vegetable oil over medium heat. Add the
garlic, ginger, and green onions and cook until fragrant, about 1-2 minutes.
3. Add the ground spices, soy sauce, Shaoxing wine, and brown sugar to the
pot and stir to combine.
4. Add the broth to the pot and bring to a simmer. Simmer for 10-15 minutes
to allow the flavors to meld together.
5. Add the thinly sliced beef or lamb to the pot and cook for 2-3 minutes until
the meat is no longer pink.
6. Add the mixed vegetables to the pot and cook until tender, about 5-7
minutes.
7. Serve the Mala Hot Pot in individual bowls and garnish with sesame oil and
cilantro leaves if desired.

71
 Chili Oil Wontons
Chili Oil Wontons, also known as Hong You Chao Shou, are a popular Chinese
dish that originated from Sichuan province in China. They are made with wonton
wrappers, which are stuffed with a savory pork and vegetable filling, and then
boiled or steamed until cooked through.
The key component of Chili Oil Wontons is the spicy chili oil sauce that is driz-
zled over the top of the dumplings. The sauce is made with a combination of chili
flakes, sesame oil, soy sauce, and other spices, and it gives the dish its signature
flavor and heat.

72
Ingredients:
• 1 pound ground pork
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon scallions, chopped
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 package (50-count) wonton wrappers
• 1/4 cup chili oil
• 1/4 cup soy sauce
• 2 tablespoons black vinegar
• 2 tablespoons scallions, chopped

Instructions:
1. In a mixing bowl, combine the ground pork, soy sauce, Shaoxing wine,
ginger, garlic, scallions, cornstarch, sesame oil, and white pepper. Mix well.
2. To make the wontons, place a teaspoon of the filling in the center of a
wonton wrapper. Dip your finger in water and moisten the edges of the
wrapper. Fold the wrapper in half, pressing the edges to seal. Repeat until all
the filling is used up.
3. Bring a large pot of water to a boil. Add the wontons, making sure they are
not sticking together. Cook for 4-5 minutes or until they float to the surface.
4. While the wontons are cooking, make the chili oil sauce. In a small bowl,
mix together the chili oil, soy sauce, black vinegar, and chopped scallions.
5. Once the wontons are cooked, drain them well and transfer them to a
serving plate. Drizzle the chili oil sauce over the top of the wontons.
6. Garnish with additional scallions and serve hot.

73
 Kimchi Fried Rice
Kimchi fried rice is a popular dish in South Korea, made with cooked rice that
is stir-fried with a variety of ingredients including kimchi, vegetables, and often
meat or seafood. Kimchi is a spicy and sour fermented vegetable dish that is a
staple in Korean cuisine, and is made from napa cabbage, radish, or cucumber,
among other ingredients.
To make kimchi fried rice, the cooked rice is first stir-fried with chopped vegeta-
bles such as onions, carrots, and bell peppers, and then mixed with chopped kim-
chi, along with a variety of seasonings including soy sauce, garlic, and sesame oil.
The dish can be made with different types of protein such as beef, pork, chicken,
or shrimp, or can be made vegetarian or vegan by omitting the meat.
74
Ingredients:
• 4 cups cooked rice (preferably day-old rice)
• 1 1/2 cups chopped kimchi
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced bell pepper
• 2 cloves minced garlic
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 4 fried eggs (optional)
• sliced scallions (optional)

Instructions:
1. Heat the vegetable oil in a large non-stick pan or wok over medium-high
heat. Add the onion, carrot, and bell pepper and cook for about 3-5 minutes
or until the vegetables are tender.
2. Add the minced garlic and chopped kimchi to the pan and cook for another
1-2 minutes, stirring occasionally.
3. Add the cooked rice to the pan and stir until it is well coated with the vege
table and kimchi mixture.
4. Add soy sauce, sesame oil, and black pepper to the pan and stir well to
combine all the ingredients. Cook for another 2-3 minutes, or until the rice
is heated through and well seasoned.
5. Optional: Fry four eggs in a separate pan.
6. Serve the kimchi fried rice in bowls and top each serving with a fried egg
(if using) and sliced scallions. Enjoy hot!

75
 Chili Rellenos
Chile Rellenos is a traditional Mexican dish that consists of roasted poblano pep-
pers that are stuffed with cheese or meat and then coated in a light egg batter and
fried until golden brown. The dish originated in the state of Puebla, Mexico, but is
now enjoyed throughout Mexico and other parts of the world.
To make chili rellenos, fresh poblano peppers are roasted over an open flame or in
the oven until the skin is blistered and charred. The peppers are then peeled, leav-
ing the flesh intact, and the seeds are removed. The peppers are then stuffed with
a filling of either cheese or meat such as ground beef or shredded chicken.

76
Ingredients:
• 4 large poblano peppers
• 8 ounces of queso fresco or Monterey Jack cheese
• 3 large eggs, separated
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 cups vegetable oil for frying
• 1 cup tomato sauce or salsa
• Chopped cilantro and crumbled cheese for garnish (optional)

Instructions:
1. Roast the poblano peppers over an open flame or in the oven until the skin
is blistered and charred. Place the roasted peppers in a plastic bag and let
them steam for 10 minutes. This will help loosen the skin.
2. After steaming the peppers, remove them from the bag and carefully peel off
the skin. Make a small slit on the side of each pepper and remove the seeds
and membrane.
3. Cut the cheese into strips that are approximately 1/2 inch wide and stuff
each pepper with the cheese strips. Use toothpicks to close the slit on each
pepper and secure the cheese inside.
4. In a bowl, whisk the egg whites until stiff peaks form. In another bowl, beat
the egg yolks until they are light and frothy. Fold the yolks into the beaten
egg whites.
5. In a shallow dish, mix the flour, salt, black pepper, and garlic powder. Dip
each pepper in the flour mixture, coating it well. Shake off any excess flour.
6. Dip the floured peppers in the egg batter, making sure they are well coated.
7. Heat the oil in a large frying pan over medium-high heat. When the oil
is hot, carefully place the peppers in the oil and fry them until they are
golden brown on all sides, about 2-3 minutes per side.
8. Use a slotted spoon to remove the peppers from the oil and place them on a
paper towel-lined plate to drain.
9. Serve the chili rellenos with tomato sauce or salsa, and garnish with
chopped cilantro and crumbled cheese if desired.
77
 Hot Chicken
Hot chicken is a popular dish originating from Nashville, Tennessee in the United
States. It is made by deep-frying spicy chicken that has been marinated in a blend
of spices, and then served on top of white bread with pickle chips.
The chicken is first marinated in a spicy blend of buttermilk, hot sauce, and cay-
enne pepper. The chicken is then coated in a seasoned flour mixture and deep-
fried until it is crispy and golden brown. The result is a flavorful, juicy chicken
with a crispy exterior and a spicy kick.

78
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 tablespoons hot sauce
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Vegetable oil for frying
• 4 slices of white bread
• Pickle chips for serving

Instructions:
1. In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of
cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2
teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Add the chicken breasts to the bowl and toss to coat them in the marinade.
Cover the bowl and refrigerate for at least 1 hour, or overnight if possible.
3. In a separate bowl, whisk together the flour, baking powder, remaining
cayenne pepper, garlic powder, paprika, salt, and black pepper.
4. Remove the chicken from the marinade, allowing any excess marinade to
drip off. Dredge the chicken in the flour mixture, making sure it is well
coated.
5. Heat enough vegetable oil in a large, deep frying pan to come up about 1
inch on the sides. Heat the oil to 350°F (180°C).
6. Carefully add the chicken to the hot oil, making sure not to overcrowd the
pan. Fry the chicken until it is golden brown and crispy, and the internal
temperature reaches 165°F (74°C), which takes about 5-7 minutes per side.
7. Remove the chicken from the oil and place it on a paper towel-lined plate to
drain off any excess oil.
8. Toast the slices of white bread and place them on plates. Top each slice with
a piece of hot chicken and pickle chips.
9. Serve the hot chicken immediately while it is still hot and crispy.

79
 Shrimp Creole
Shrimp Creole is a traditional Louisiana dish that originated in the United States.
It is a flavorful and spicy tomato-based stew that is typically served over rice.
The dish is made with fresh shrimp that are cooked in a sauce made from onions,
bell peppers, celery, garlic, and diced tomatoes. The sauce is seasoned with a blend
of spices that includes paprika, cayenne pepper, and thyme, giving it a rich and
robust flavor.

80
Ingredients:
• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken or vegetable broth
• 2 tablespoons all-purpose flour
• 4 cups cooked white rice
• Chopped green onions or fresh parsley for garnish

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the
onion, green bell pepper, and celery and sauté until the vegetables are
softened, about 5-7 minutes.
2. Add the garlic to the pot and cook for an additional 1-2 minutes.
3. Add the diced tomatoes, tomato paste, paprika, cayenne pepper, thyme, salt,
and black pepper to the pot. Stir to combine and bring the mixture to a
simmer.
4. In a small bowl, whisk together the chicken or vegetable broth and the flour
until smooth. Add the mixture to the pot and stir well.
5. Reduce the heat to low and simmer the sauce for 15-20 minutes, or until it
has thickened slightly.
6. Add the shrimp to the pot and stir to combine. Cook the shrimp until they
are pink and cooked through, about 5-7 minutes.
7. Serve the shrimp creole over a bed of cooked white rice. Garnish with
chopped green onions or fresh parsley, if desired.

81
 Kung Pao Chicken
Kung Pao Chicken is a popular dish from Sichuan province in China. It is a stir-
fried dish that combines chicken, vegetables, and peanuts in a spicy and savory
sauce.
The dish is typically made with bite-sized pieces of chicken that are stir-fried with
diced vegetables such as bell peppers, onions, and carrots. The chicken and veg-
etables are then coated in a spicy sauce made from soy sauce, rice vinegar, sugar,
and chili paste.
One of the key ingredients in Kung Pao Chicken is Sichuan peppercorns, which
give the dish its distinctive numbing and spicy flavor. The dish is often garnished
with roasted peanuts and green onions for added texture and flavor.
82
Ingredients:
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup unsalted peanuts
• 4 green onions, thinly sliced
• 2 tbsp vegetable oil

For the marinade:

• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp cornstarch

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 1 tsp chili paste
• 1/2 tsp Sichuan peppercorns, crushed

Instructions:
1. In a mixing bowl, whisk together the marinade ingredients. Add the chicken
and toss to coat. Let the chicken marinate for 10-15 minutes.
2. In a small bowl, whisk together the sauce ingredients.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add
the chicken and stir-fry until it’s no longer pink, about 5-7 minutes.
4. Add the bell peppers and peanuts to the wok and stir-fry for another 2-3
minutes.
5. Add the sauce to the wok and stir-fry for another minute or two, until the
sauce has thickened and coated the chicken and vegetables.
6. Garnish with green onions and serve hot with steamed rice.

83
 Shakshuka
Shakshuka is a popular Middle Eastern dish that consists of eggs cooked in a spicy
tomato sauce. It is believed to have originated in North Africa and spread to the
Middle East, where it has become a beloved breakfast and brunch dish.
The dish is typically made by simmering a tomato-based sauce with onions, pep-
pers, and spices such as cumin and paprika. The sauce is then topped with eggs
and baked in the oven until the eggs are set.

84
Ingredients:
• 1/4 cup olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 can (28 oz) diced tomatoes
• Salt and pepper, to taste
• 8 eggs
• Fresh parsley, chopped (optional)
• Crusty bread or pita, for serving

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet or oven-safe dish over medium heat. Add
the onion and bell pepper and sauté for 5-7 minutes, until they are softened
and slightly browned.
3. Add the garlic, cumin, paprika, and cayenne pepper (if using) to the skillet
and sauté for another minute or two, until the spices are fragrant.
4. Add the diced tomatoes and their juice to the skillet, and stir to combine.
Simmer for 10-15 minutes, until the sauce has thickened.
5. Season the sauce with salt and pepper to taste. Use a spoon to create 8 small
wells in the sauce, and crack an egg into each well.
6. Place the skillet in the preheated oven and bake for 10-15 minutes, until the
egg whites are set but the yolks are still runny.
7. Remove the skillet from the oven and let it cool for a few minutes. Sprinkle
with chopped parsley (if using) and serve with crusty bread or pita.

85
 Jambalaya
Jambalaya is a classic dish that originated in the Southern United States, particu-
larly in the state of Louisiana. It is a one-pot dish that combines meat, vegetables,
and rice, flavored with Cajun or Creole seasonings.
The dish typically includes a protein such as chicken, sausage, or shrimp, along
with onions, bell peppers, and celery. The ingredients are sautéed together in a
large pot, then cooked with rice and a flavorful stock. Jambalaya is often seasoned
with a mix of spices that includes paprika, cayenne pepper, thyme, and oregano.

86
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 pound smoked sausage, sliced
• 2 cups long-grain white rice
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon Cajun seasoning
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add
the onion, green bell pepper, and celery and sauté for 5-7 minutes, until the
vegetables are softened.
2. Add the garlic to the pot and sauté for another minute, until fragrant.
3. Add the chicken to the pot and sauté for 5-7 minutes, until the chicken is
browned on all sides.
4. Add the sliced sausage to the pot and sauté for another 5 minutes, until the
sausage is lightly browned.
5. Add the rice to the pot and stir to combine. Pour in the chicken stock, diced
tomatoes, and Cajun seasoning, and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot
with a lid. Simmer for 20-25 minutes, until the rice is cooked and most of
the liquid has been absorbed.
7. Season the Jambalaya with salt and pepper to taste. Garnish with chopped
parsley and serve hot.

87
 Bhelpuri
Bhelpuri is a popular Indian street food snack that originated in Mumbai, but is
now enjoyed throughout India and around the world. It is a savory and spicy mix-
ture of puffed rice, vegetables, and chutneys, often served in a paper cone or bowl.
The main ingredient of bhelpuri is puffed rice, which is mixed with chopped
onions, tomatoes, and boiled potatoes. Other common ingredients include sev
(crispy chickpea flour noodles), roasted peanuts, and chopped cilantro. The mix-
ture is then flavored with a variety of chutneys, including tamarind chutney and
green chutney made from mint and cilantro.

88
Ingredients:
• 4 cups puffed rice
• 1 small red onion, finely chopped
• 2 small tomatoes, finely chopped
• 2 small boiled potatoes, peeled and cubed
• 1/4 cup roasted peanuts
• 1/4 cup sev (crispy chickpea flour noodles)
• 2 tablespoons chopped cilantro
• 2 tablespoons tamarind chutney
• 2 tablespoons mint-cilantro chutney
• 1/2 teaspoon chaat masala
• Salt to taste
• Lemon wedges for garnish

Instructions:
1. In a large mixing bowl, combine the puffed rice, chopped onion, chopped
tomato, boiled potato cubes, roasted peanuts, sev, and chopped cilantro. Mix
well.
2. Add the tamarind chutney and mint-cilantro chutney to the bowl, and mix
well to coat all the ingredients.
3. Add chaat masala and salt to taste, and mix well.
4. Garnish with additional sev and chopped cilantro, if desired. Serve with
lemon wedges on the side.

89
 Hot and Spicy Beef
Hot and Spicy Beef, also known as Shui Zhu Niu Rou in Chinese, is a popular
Sichuan dish that originated in southwestern China. It is a spicy and flavorful beef
stir-fry that is made with a combination of Sichuan peppercorns, chili peppers,
and other seasonings.
The dish is typically made by stir-frying thinly sliced beef with garlic, ginger, and
a variety of vegetables such as bell peppers and onions. The dish gets its signature
heat and spice from the use of Sichuan peppercorns and chili peppers, which are
added to the stir-fry along with a flavorful sauce made from soy sauce, vinegar,
sugar, and other seasonings.

90
Ingredients:
• 1 pound beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili flakes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/4 cup water
• Salt to taste
• Fresh cilantro and sliced scallions for garnish

Instructions:
1. Heat the vegetable oil in a large wok or skillet over high heat. Add the garlic
and ginger, and stir-fry for 1 minute until fragrant.
2. Add the sliced beef and stir-fry for 2-3 minutes until browned on all sides.
3. Add the sliced bell peppers and onion, and stir-fry for another 2-3 minutes
until the vegetables are tender.
4. Add the Sichuan peppercorns and chili flakes to the wok, and stir-fry for 1
minute until fragrant.
5. In a small bowl, mix together the soy sauce, rice vinegar, sugar, water, and
salt. Pour the sauce into the wok and stir-fry for another 1-2 minutes until
the beef and vegetables are coated in the sauce.
6. Garnish with fresh cilantro and sliced scallions, and serve hot with steamed
rice or noodles.

91
 Chili Paneer
Chili Paneer is a popular Indo-Chinese fusion dish that combines the flavors of
Indian paneer cheese with spicy Chinese-style chili sauce. It is a vegetarian dish
that is typically made by stir-frying cubes of paneer cheese with a variety of vege-
tables such as bell peppers and onions, along with a flavorful chili sauce.
The dish gets its signature heat and spice from the use of chili peppers, garlic, and
ginger in the sauce, which is made by sautéing the ingredients in oil and then add-
ing a mixture of soy sauce, vinegar, and sugar. The paneer and vegetables are then
added to the sauce and stir-fried until coated in the spicy sauce.

92
Ingredients:
• 14 oz (400 g) paneer cheese, cubed
• 1 red bell pepper, cut into bite-size pieces
• 1 green bell pepper, cut into bite-size pieces
• 1 medium onion, cut into bite-size pieces
• 2 green chilies, finely chopped
• 3 garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 2 tablespoons oil
• 1 tablespoon cornflour/cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1/2 teaspoon sugar
• Salt to taste
• Fresh cilantro and sliced scallions for garnish
Instructions:
1. In a small bowl, mix together cornflour, soy sauce, chili sauce, tomato
ketchup, sugar, and salt. Keep the mixture aside.
2. Heat the oil in a wok or a large skillet over medium-high heat. Add garlic,
ginger, and green chilies and sauté for 1-2 minutes until fragrant.
3. Add onion and stir-fry for 2-3 minutes until it turns translucent.
4. Add the bell peppers and continue to stir-fry for 2-3 minutes until they are
tender-crisp.
5. Add the paneer cubes and stir-fry for 3-4 minutes until they are golden
brown.
6. Add the cornflour mixture and stir well to coat the vegetables and paneer in
the sauce.
7. Let the mixture cook for another 2-3 minutes until the sauce thickens and
coats everything evenly.
8. Garnish with fresh cilantro and sliced scallions, and serve hot with steamed
rice or noodles.

93
 Chili Verde
Chili Verde is a classic Mexican dish that features tender chunks of pork in a
tangy and mildly spicy green chili sauce. The dish is made with a variety of green
chili peppers, which are typically roasted and then blended with other ingredients
to make the sauce.
The pork is usually seared to a golden brown and then simmered in the green
chili sauce until it is tender and fully cooked. Other ingredients such as onions,
garlic, and spices like cumin and oregano are added to the dish to enhance its fla-
vor and aroma.

94
Ingredients:
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 4-6 medium tomatillos, husked and diced
• 2 jalapeño peppers, seeded and diced
• 2 poblano peppers, seeded and diced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the pork cubes and brown them on all sides, stirring occasionally for
about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot and sauté for another 2-3
minutes until they are tender and fragrant.
3. Add the tomatillos, jalapeño peppers, poblano peppers, chicken broth,
ground cumin, and dried oregano to the pot, and stir well to combine.
4. Bring the mixture to a boil and then reduce the heat to low. Cover the pot
with a lid and simmer for about 1 1/2 to 2 hours, stirring occasionally until
the pork is tender and the sauce has thickened.
5. Season with salt and black pepper to taste, and garnish with fresh cilantro.
6. Serve the Chili Verde hot with rice, beans, or tortillas.

95
 Sichuan Spicy Fish
Sichuan Spicy Fish, also known as “Sichuan boiled fish” or “Sichuan hot pot fish,”
is a popular Chinese dish from the Sichuan province. The dish consists of tender,
succulent pieces of fish, typically carp or catfish, cooked in a spicy broth with Si-
chuan peppercorns and other aromatic spices.
The broth for Sichuan Spicy Fish is made with a combination of ingredients, in-
cluding chili bean paste, ginger, garlic, green onions, and Sichuan peppercorns.
The fish is added to the broth along with a variety of vegetables, such as Napa
cabbage, bean sprouts, and sliced potatoes.

96
Ingredients:
• 1 pound fish fillets, cut into bite-size pieces
• 4 cups fish or chicken broth
• 1 tablespoon chili bean paste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 tablespoon ginger, minced
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 cup Napa cabbage, chopped
• 1 cup bean sprouts
• 1 medium potato, sliced
• Salt to taste

Instructions:
1. In a large pot or wok, heat the vegetable oil over medium-high heat. Add the
garlic, green onions, ginger, and Sichuan peppercorns, and stir-fry for 1-2
minutes until fragrant.
2. Add the chili bean paste and stir-fry for another minute.
3. Pour in the fish or chicken broth, soy sauce, and sugar, and bring the mix
ture to a boil.
4. Add the fish fillets, Napa cabbage, bean sprouts, and sliced potatoes, and let
the mixture simmer for 10-15 minutes until the fish is cooked through and
the vegetables are tender.
5. Add salt to taste.
6. Pour the cornstarch-water mixture into the pot and stir until the sauce
thickens.
7. Garnish with sliced green onions and serve hot with steamed rice.

97
 Spicy Tuna Roll
A Spicy Tuna Roll is a type of sushi that originated in Japan and has since become
popular all over the world. The roll is made by combining spicy tuna filling with
sushi rice and nori seaweed.
The spicy tuna filling typically consists of diced or minced raw tuna mixed with
spicy mayonnaise sauce, which is made with a combination of mayonnaise, chili
sauce, and other seasonings. The spicy tuna mixture is then rolled up in a sheet of
nori seaweed along with sushi rice, avocado, and cucumber, and then sliced into
bite-size pieces.

98
Ingredients:
• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 pound fresh tuna, diced
• 2 tablespoons spicy mayonnaise
• 4 sheets of nori seaweed
• 1 avocado, sliced
• 1 small cucumber, julienned
• Soy sauce and wasabi for serving

Instructions:
1. Rinse the sushi rice in cold water until the water runs clear. In a saucepan,
combine the rice and water and bring to a boil. Reduce the heat to low,
cover, and simmer for 20 minutes.
2. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until
the sugar dissolves. Set aside.
3. Transfer the cooked rice to a large bowl and add the rice vinegar mixture.
Mix gently with a spatula until the rice is coated with the vinegar mixture.
Allow the rice to cool to room temperature.
4. In a separate bowl, mix the diced tuna with the spicy mayonnaise.
5. Place a sheet of nori seaweed on a sushi mat with the shiny side down.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the
top.
6. Spread the spicy tuna mixture over the rice, and then add slices of avocado
and julienned cucumber.
7. Roll the sushi tightly using the sushi mat, starting from the bottom and
rolling away from you. Moisten the border with a little water to help seal the
roll.
8. Repeat the process with the remaining ingredients to make 3 more rolls.
9. Slice the rolls into bite-size pieces and serve with soy sauce and wasabi.

99
 Pho
Pho is a popular Vietnamese dish that is typically served as a breakfast or lunch
food. It consists of a savory broth made from simmering beef bones and spices for
several hours, which is then poured over rice noodles, thinly sliced beef or chick-
en, and various herbs and vegetables.
Pho is often garnished with bean sprouts, basil leaves, lime wedges, and chili pep-
pers, and can be customized to suit individual tastes with the addition of different
sauces or condiments. It is considered a staple dish in Vietnam and is enjoyed by
people of all ages.

100
Ingredients:
• 1 lb beef bones (oxtail, beef shank or neck bones)
• 1 onion, peeled and sliced in half
• 3-inch piece of ginger, sliced in half
• 4 cloves garlic, peeled and smashed
• 1 cinnamon stick
• 2 star anise
• 4-6 cups of water
• 8 oz dried rice noodles
• 1 lb thinly sliced beef sirloin or flank steak
• 1 cup bean sprouts
• 1 bunch fresh basil
• 1 lime, cut into wedges
• 2-3 Thai chilies, sliced
• 1/4 cup fish sauce
• 1 tbsp sugar
• Salt and pepper to taste

Instructions:
1. Place the beef bones, onion, ginger, garlic, cinnamon stick, and star anise in
a large pot. Add enough water to cover the ingredients and bring to a boil.
Reduce heat to a simmer and let cook for at least 4 hours (the longer the
better), adding more water if needed to maintain the liquid level.
2. While the broth is simmering, prepare the rice noodles according to
package instructions. Rinse in cold water and set aside.
3. Slice the beef very thinly and set aside.
4. Once the broth is ready, strain it through a fine-mesh sieve, discarding the
solids.
5. Return the broth to the pot and add fish sauce, sugar, salt, and pepper to
taste. Bring to a simmer.
6. To assemble the Pho, divide the cooked noodles among 4 bowls. Arrange
the sliced beef on top of the noodles.
7. Pour the hot broth over the beef and noodles, filling each bowl about 2/3 of
the way full.
8. Serve with bean sprouts, fresh basil, lime wedges, and sliced Thai chilies on
the side, allowing each person to customize their own bowl to taste.
101
 Prawns with Chili Sauce
Prawns with chili sauce is a popular Chinese dish that is known for its spicy and
savory flavors. It typically consists of large, juicy prawns that are stir-fried with a
spicy sauce made from garlic, ginger, chili peppers, soy sauce, vinegar, and sugar.
To make this dish, the prawns are first marinated in a mixture of salt, white pep-
per, and cornstarch. They are then quickly stir-fried in hot oil until they turn pink
and are just cooked through. The garlic, ginger, and chili peppers are added to the
wok and stir-fried until fragrant, followed by the soy sauce, vinegar, and sugar,
which are added to create the sauce.

102
Ingredients:
• 1 lb large prawns, peeled and deveined
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2-3 dried chili peppers, chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 green onions, sliced

Instructions:
1. In a bowl, combine the cornstarch, salt, and white pepper. Add the prawns
and toss to coat evenly.
2. Heat the oil in a wok or large frying pan over high heat. Add the prawns and
stir-fry for 2-3 minutes, or until they are pink and just cooked through. Re
move the prawns from the wok and set aside.
3. In the same wok, add the garlic, ginger, and chili peppers and stir-fry for 30
seconds or until fragrant.
4. Add the soy sauce, rice vinegar, and sugar to the wok, stirring constantly
until the sugar is dissolved.
5. Return the prawns to the wok and toss with the sauce until the prawns are
evenly coated.
6. Transfer the prawns and sauce to a serving dish and garnish with sliced
green onions.
7. Serve hot with steamed rice.

103
 Bhuna Gosht
Bhuna Gosht is a popular Indian dish made with tender and juicy pieces of meat
that are slow-cooked in a blend of aromatic spices until they are tender and fla-
vorful. The dish is believed to have originated in the northern part of India and is
especially popular in the regions of Punjab and Kashmir.
The term “bhuna” means to fry or sauté, and “gosht” refers to meat, usually lamb
or mutton. The meat is first marinated in a mixture of yogurt, ginger, garlic, and
spices such as cumin, coriander, and turmeric. It is then slowly cooked in a sauce
made from onions, tomatoes, and additional spices, such as garam masala, chili
powder, and bay leaves.

104
Ingredients:
• 1 lb boneless lamb or mutton, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 2 bay leaves
• 2 medium onions, sliced
• 2 medium tomatoes, chopped
• 1/4 cup vegetable oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, cum
in powder, coriander powder, turmeric powder, chili powder, and salt. Add
the lamb/mutton pieces and coat well. Cover the bowl and refrigerate for at
least 1 hour.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high
heat. Add the bay leaves and onions and sauté until the onions turn golden
brown, stirring occasionally.
3. Add the marinated lamb/mutton to the pot and cook for about 10 minutes,
stirring frequently.
4. Add the chopped tomatoes to the pot and cook for another 10 minutes,
stirring occasionally.
5. Add the garam masala and 1/2 cup of water to the pot, reduce the heat to
low, and cover the pot. Simmer the lamb/mutton for 1-1.5 hours, stirring
occasionally, until it becomes tender and the sauce has thickened.
6. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

105
 Samyang Ramen
Samyang Ramen is a popular instant noodle dish that originated in South Korea.
It is made by the Samyang Food company, which specializes in producing a vari-
ety of Korean instant noodles.
Samyang Ramen is typically sold in a package containing dried noodles, soup
base, and vegetable flakes. The noodles are thin and chewy, and are made from
wheat flour, palm oil, and potato starch. The soup base is a spicy and savory mix
of chili powder, garlic powder, and other seasonings, which gives the dish its sig-
nature spicy kick. The vegetable flakes usually include dried seaweed, green onion,
and carrot, which add color and texture to the dish.

106
Ingredients:
• 4 packs of Samyang Ramen
• 4 cups of water
• 4 eggs (optional)
• 1/2 cup of sliced beef or chicken (optional)
• 1/2 cup of sliced green onions (optional)

Instructions:
1. Boil 4 cups of water in a pot or saucepan.
2. Once the water comes to a boil, add the noodles and the vegetable flakes
that come with the Samyang Ramen package. Cook the noodles for 3-4
minutes until they are soft and tender.
3. While the noodles are cooking, you can also add sliced beef or chicken,
if desired. Cook the meat in the boiling water for 1-2 minutes until it is
cooked through.
4. If you like your Samyang Ramen with a soft-boiled egg, you can also add an
egg to the pot. Cook the egg for 5-6 minutes until it is cooked to your liking.
5. Drain the water from the pot, leaving about 1-2 tablespoons of water
behind. Add the soup base that comes with the Samyang Ramen package
and stir well until the noodles are evenly coated with the spicy sauce.
6. If you want to add more flavor to the dish, you can also sprinkle sliced green
onions on top.
7. Serve the Samyang Ramen in bowls and enjoy!

107
 Hot Potatoes
cmade from baked potatoes that are stuffed with various toppings. The dish is a
popular side dish or can also be served as a main dish, and is often seen at sum-
mer barbecues, potlucks, and other casual gatherings.
To prepare Hot Potatoes, large baking potatoes are first baked in the oven until
they are cooked through and the skins are crispy. Once the potatoes are cooked,
they are cut open and the flesh is scooped out and mixed with various toppings,
such as cheese, sour cream, chives, bacon, and butter. The mixture is then stuffed
back into the potato skins and baked in the oven until the cheese is melted and
bubbly.

108
Ingredients:
• 4 large baking potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 4 slices of cooked bacon, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C). Wash the potatoes and pat them dry.
2. Use a fork to pierce the potatoes a few times on each side. This will help
them cook evenly and prevent them from exploding in the oven.
3. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or
until they are cooked through and the skins are crispy.
4. While the potatoes are baking, prepare the filling. In a large mixing bowl,
combine the shredded cheese, sour cream, chopped chives, and chopped
bacon. Mix well and season with salt and pepper to taste.
5. Once the potatoes are done, remove them from the oven and let them cool
for a few minutes. Then, slice each potato in half lengthwise.
6. Using a spoon, scoop out the flesh of the potatoes and add it to the bowl
with the filling mixture. Be careful not to damage the skins.
7. Mash the potato flesh and mix it with the filling until everything is well
combined.
8. Stuff the mixture back into the potato skins, filling each one generously.
9. Place the stuffed potatoes back in the oven and bake for an additional 10-15
minutes, or until the cheese is melted and bubbly.
10. Serve the Hot Potatoes hot, garnished with additional chives or bacon, if
desired.
109
 Spicy Sausage Pasta
Spicy Sausage Pasta is a popular Italian dish that combines the heat of spicy sau-
sage with the creaminess of pasta. The dish is typically made with penne or rigato-
ni pasta, spicy Italian sausage, tomato sauce, and heavy cream.
To prepare Spicy Sausage Pasta, the sausage is first removed from its casing and
cooked in a large skillet until browned and crumbled. Garlic, onion, and red
pepper flakes are added to the skillet and sautéed until fragrant. Then, canned
crushed tomatoes, chicken broth, and cream are added to the skillet and sim-
mered until the sauce thickens and reduces.

110
Ingredients:
• 1 pound penne or rigatoni pasta
• 1 pound spicy Italian sausage
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and
set aside.
2. While the pasta is cooking, remove the sausage from its casing and crumble
it into a large skillet. Cook over medium heat until browned and cooked
through.
3. Add the chopped onion, minced garlic, and red pepper flakes (if using) to
the skillet and sauté for a few minutes until softened and fragrant.
4. Add the crushed tomatoes and chicken broth to the skillet and bring to a
simmer. Allow the mixture to cook for 10-15 minutes, stirring occasionally,
until the sauce has thickened and reduced slightly.
5. Add the heavy cream to the skillet and stir to combine. Season with salt and
pepper to taste.
6. Add the cooked pasta to the skillet with the sauce and sausage. Toss every
thing together until the pasta is coated evenly with the sauce.
7. Serve the pasta hot, garnished with freshly grated Parmesan cheese and
chopped parsley.

111
 Every week a
We find the most new cookbook
popular dishes and
present easy to cook Taste of the World
receipts for you. is a collection of
fantastic cookbooks
from all countries
All dishes are authentic in the world
from near and far away
countries.