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The World’s Best Spicy Food: Authentic recipes from around the world PDF

114 Pages·2017·146.37 MB·English
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the world’s best spicy food where to find it & how to make it © LONELY PLANET IMAGES MATT MUNRO CONTENTS Introduction 6 Çiğ Köfte Turkey 36 Gong Bao Chicken China 64 Crab with Kampot Pepper Goulash Hungary 66 dishes Cambodia 38 Groundnut Soup Ghana 68 Adana kebab Turkey 12 Creole Cau Cau Coastal Peru 40 Hong Shao Niu Rou Mian Taiwan 70 Andong Jjimdak South Korea 14 Dan Dan Noodles China 42 Hot Chicken USA 72 Black-Pepper Crab Singapore 16 Doro Wat Ethiopia 44 Jamaican Jerk Caribbean 74 Boiled Crawfish Gulf Coast, USA 18 Ema Datse Bhutan 46 Jambalaya USA 76 Buffalo Wings USA 20 Enchiladas Mexico & USA 48 Jollof Rice West Africa 78 Bunny Chow South Africa 22 Fiš Paprikas Croatia 50 Kak’ik Guatemala 80 Camarones a la Diabla Mexico 24 Fish Head Curry Kashgar Lamb Kebabs China 82 Caribbean Curry Goat Singapore & Malaysia 52 Katsu Curry Japan 84 Caribbean 26 Five-Alarm Texas Chili USA 54 Khao Soi Northern Thailand 86 Ceviche Peru 28 Gaang Tai Plaa Thailand 56 Kimchi Jjigae Korea 88 Chicken 65 Chennai, India 30 Gado Gado Indonesia 58 Klobasa Central Europe 90 Chilli Dogs USA 32 Gan Guo China 60 Kothu Roti Sri Lanka 92 Chorizo Spain 34 Gekikara Rāmen Japan 62 Lahmacun Turkey 94 Larb Thailand 96 Larb Moo Thailand & Laos 98 Mangue Verte Senegal 100 Phat Kaprao Muu Thailand 128 Shawayuh Yemen 158 Horseradish Europe & USA 190 Mao Xue Wang China 102 Pho Vietnam 130 Singapore Noodles Kimchi South Korea 192 Mapo Doufu China 104 Pica Pau Portugal 132 Everywhere but Singapore! 160 Lime Pickle India, Pakistan & Mirchi ka Pakoda Pickled Herring in Som Tam Thailand & Laos 162 Bangladesh 194 India & Pakistan 106 Mustard Sauce Norway 134 Souse Caribbean 164 Muhummara Middle East 196 Mosterdsoep The Netherlands 108 Pig Trotter Curry India & Nepal 136 Thai Green Curry Thailand 166 Mustard England 198 NN’OOPPPPNaaaeaastSI&dslppantscmiutr kinapdhCa aj-L sgeoao BsaO aea rsna ruIPlpmp tt lieMt’blaiaooaactsakbleertr iaykH a ererxS nG a Mu iaiLtcbnunaeiaobgbyn sl aaiae c&aGnpyrat saiouUíaani ri aS naIe tA e&,aP al Me y-r aBulia syssaiua &111111111222211111 004486622 MATT MUNRO © LONELY PLANET IMAGES © BARTOSZ HADYNIAK, JONATHON GREGSON © LONELY PLANET IMAGES PPRRRSSSSShaaaaiieaarmI&mmmlassnnii-v a kiddJeboaepamsaooklsan hi Crn rnaH rtoHIidogsoh enauca a issdnIDTkhcrnni ioardaakaia dcanu ege Tikhztina uneP a MLngnCnae i doihMsMabrrii aanaóoo nlanczao a cy Snmsopi, aba S ii&nyqr u iea 111111111144455434550044886622 TTTTVYYZCGHaoouitaiarknOemrm herkXdtoitea saiN aakNaYns slrbManoae D CAmoIg ouarTh khIsaa QuIokGMai qnnlTiilgeeu daih&Ka sE n iUZaiUdao gaNPSii arnl aaATCesiTltnh aehMeSda sidnei t l iaxaKn inciendo g dom 111111111188688777770048886622 NPPPSSWGAInaaeoiualcdaIomlplnmtscs ehsSpdaabaxs oa ePobla aXimrrhnlilrnls iyJreUJb i ipE aeskolepinel lalTkacgay h nl MSUaMa rnSaieild AlaxLa n iaycdnsoi ka a & 222222222200002011110004488622 4 5 INTRODUCTION BY Tom Parker Bowles It started with a drop, beguilingly red and devilishly before spreading, like a raging forest fire, across my scented, poured from a small, elegant bottle onto the lips and down into my throat. back of my hand. My eyes brimmed with tears. I tried to scream but to ‘Go on, try it,’ my sister implored, her eyes glittering no avail. I’d never felt pain like this. It was worse than with glee. ‘All the grown ups drink the stuff. How stinging nettles and grazed knees and the slap of a dangerous can it be?’ So I closed my eyes tight, and cold football on rain-drenched flesh. I fell to the floor, plunged my tongue into the unknown. The first taste clutching my belly, convinced that this damned liquid was sharp but not unpleasant, like the vinegar that we was noxious poison, the killer of small boys. splashed on our chips. I smiled, and sighed with relief. Then, as suddenly as it had begun, the agony abated. Much ado about nothing. And then it hit, a fierce, I opened my eyes and looked about. The light seemed brutally burning sensation that started in my mouth brighter, every colour more vivid. Sure, my tongue still throbbed and my lips smarted. But my whole body was enveloped in a warm glow. My sister was sheet-white and trembling, convinced she was the architect of her brother’s demise. I, though, was in love. One drop of Tabasco sauce, and I’ve never looked back since. Soon, I was splashing this beautiful Louisiana hot sauce over everything that was put before me, from toast and egg to steak and shepherd’s pie. And this was just the start: Tabasco was the gateway drug of an addiction that would take over my life. Curries followed, each more potent than the next, madras first, then the great leap to vindaloo. I began to cook with chillies, moving quickly from dull long green tBheifnogrse t loo nthge, If rwuaitsy a i nssuabnsictyri boef rt htoe CSchoiltec hP ebpopnenre t. © GETTY IMAGES mblwmwdteehiaitroaVnta sdhgnia l sp’sa plssihoe tzo-aesenineoina naecytnet,ot eee a- ,s a nb Tpasurn hlcu ariodpnaeotna oh i,fiuclIt ranebsehrtnrdhiud in otdi pt aogsrn aa ef ia,tflovsux htebtloqc leyroruoue so Bwtrsi,.s a trtneIaidri htatj deeusri.mc,e ai s Tdpksmtt oel pso ewcmp mhsfaoiaorh tsu ygihrtuokalio dnr pmmgpmengsrl y ’e,atsgbt oa l n uiuflwgottenloe til.lxglt etweeThts n e lih, smen egnefppgntroorih ahocelruisgaekyu g wrn e oghahtte hfh:ni, rt aite.t n MATT MUNRO © LONELY PLANET IMAGES, TIM E WHITE 6 dried Kashmiri chilli. And Indonesian sambals, in every hue and pong. I visited hot-sauce shows in Albuquerque, New Mexico: entire conference centres devoted to fiery foods. And fell in love with the chile con carne of Texas, plus the entire cuisine of Mexico, from birrias and ceviches to tortillas and tostadas. I huffed and puffed my way through incendiary, but impossibly crisp, hot chicken at Prince’s in Nashville, Tennessee, breakfast burritos smothered with green chile in Santa Fe, New Mexico. And bought Caribbean hot sauces bottled in old Lucozade bottles from roadside stalls in Antigua. Then there’s kimchi in Korea, harissa-spiked couscous, Sichuan chilli hotpots and everything in between. I love the chilli more than any other fruit, pretty much more than any ingredient there is. It’s not all about heat, rather, huge complexities of flavour and texture and joy. The smoky heft of a chipotle chilli, the verdant tang of a fresh jalapeno. But the reason why the chilli pepper is so damned addictive lies in its active ingredient, capsaicin, a nasty little irritant alkaloid. The hotter the chilli, the more of this chemical it contains, hitting the taste buds hard, sending them reeling in pain. So the body reacts, and sends in the Special Forces (better known as endorphins). That’s why the agony is followed by that blissful state of dreamy joy. Turkish kebabs, Czech sausages and African chicken. As these endorphins flood the system, putting out the Trindadian souse sits alongside Hungarian goulash, fires, we experience a truly natural ‘high’. katsu curry shares space with Spanish grilled peppers. © LONELY PLANET IMAGES fh(boolBoanudckt k i on,t fh w iiwtshs a ibetseova,eob prki,yi ni msgk unu aiossntetda .ar TSdbih ocaeuhn tupd acu hnhno)ig lrlaeisennesdtr , aa pndloaoipsnshreei;,k- pracae’lsetp happerueirnnr ‘gc’ss hp p;i ceyp’ TidnhrgAeirsnae drbdy,oi elioinnkktet osi sa t tlahhl efaco ted otlieduvbi,rn nrieta ’t.st hi otehn be o lafifn nsdeps itcto iwn teahyses t boinr ie lelxivapenertry,i etfnohcreme : © GETTY IMAGES, JUSTIN FOULKES tcbtfrhhruoAeeudms nwps c yaapTholrhua umoant’deficil n aphaegni nxc tdapdhc,le ela iuInlc nirafltdeliu,ir. i s o atwTeh fhai etecnehrivdsne eee n rMa layaarem rteseix oeoai cdnnn hois, s aeu,flh n gtaewdhevsie ot mnt huotua hrj mscomr eeytba.h,ee kat reght r oetkeh fiba cedrtk ai tssacthsainetregst aarovoeiinfnbr sye-drt ca’arfsoeonu eracnreyarydeiyn iga. ttWn nisYo d,ocen wuusedt lidentetuhl erigrgn etleho hdf.to ae ,Fnrm iobreo r r.tso gihTenefihcg nttioi hgsntn ohgmidses a e-o r fr ertuiaernanut slete lifhyp roa aeihopdnaadp l‘pa ,risn poiphltyxeuee intmlarsecnliataneahtrgt iy aio to wnonndi sta hl’ GIUGLIO GIL ctohoil.l iB cuuti swinee as,l saolo fnegassitd uep Soicnh huearnr iCnghsin ferosem a Nnodr Kwoarye, an acpurpreetnitcey,. aSnp iocpee. nO nmei nwdo arndd, a a m hiallniodnfu dl iofffe trheen tlo tcharli lls. 9 © LONELY PLANET IMAGES MARK READ DISHES SPICINESS RATING Mild Medium Hot! 11 DISHES SERVES 4-6 TURKEY Adana Kebab Smoky, spicy and supremely satisfying, it’s worth a special trip to the somewhat off-the-beaten-track city of Adana just to taste Turkey’s fieriest lamb kebab on its home turf. You’ll need Method 500g (1lb) ground lamb 1 Mix the lamb and veal together in a large Your cylinders should measure about 15cm x 500g (1lb) ground veal bowl, then stir in the red pepper, yellow onion 6cm (6in x 2in). 1 red pepper, seeded and and one clove of garlic. chopped 6 Place on a hot grill and cook for 3–4 minutes 1 yellow onion, peeled and 2 Stir in the chilli flakes, coriander, cumin, on each side. When the kebabs are ready, they chopped pepper and two teaspoons of the salt, then should be slightly spongy to the touch. 2 cloves of garlic, peeled and cover and leave in the refrigerator, ideally crushed overnight, but at least for a few hours. 7 Baste the pita bread with olive oil and place 2 tsp red chilli flakes on the grill to warm through. 2 tsp ground coriander 3 Slice the red onions thinly, mix in the sumac 2 tsp ground cumin and half the lemon juice; refrigerate overnight. 8 Place the kebab in the warm pita bread, 2 tsp black pepper add the sliced onions with sumac to the 3 tsp salt 4 Mix the yoghurt with the remaining lemon parsley, and garnish with the yoghurt sauce. 2 red onions, peeled juice, garlic and a teaspoon of salt, to create If you like, serve with chargrilled tomatoes 1 tsp sumac a sauce. and red peppers. 2 tsp lemon juice Origins 1 cup (250mL) yoghurt 5 When it’s time to cook, shape the meat 8 pieces of pita bread mixture into cylinders around kebab skewers. Spicy lamb kebabs packed full of heat and flavour –and the 4 tsp olive oil essential unctuous tail fat – Handful of parsley leaves have long been popular across Tasting notes southeastern Anatolia, Syria and dItroihLfasfooahq irnATitcCn .mu afld assBhrruailapekdsaunele i m etsaenarc whero vcbthe esanieeaoa tnllssrnkaysn o d usbostti un r rhfseAba ba eeeCtryndjrh nae odtieteob scmhiprs u tsTsecah ms uet tua Aoeralbenllkid ibnlnrdnreiactoasag nenmehnur ddt.ayd thoci. no iierttgme y TIM BARKER; IZZET KERIBAR © GETTY IMAGES Adwvibogsirifrle anli en lpfwyelaoteoa s dtodfru r,soan r orlpf eedmst ltyhadeih,s ecn shepoe ismc neect isopitospooy p mlbname’esr e p areees senr ia aoguldftlrnfiose no shartrguu htieae usmecdnserh ae sdacaacm n oddoa.d ondissRs cki hdoteyyei.ooupo, a Tnutenclshe’ aahtwieddt lag e efirlcdoeng eaea idrrmslniel yul tldpat erhhok e drrwi ilteopn y.ilqutg r a●uhau gmpnyi hebnelbta sy itr tlt nhiB h nydsbreeos rei fi riubtdocf t’tpu irerAst soe,ytd yfkr a’isrs isnnnlo aiabnsydmtboeoai snyt zrnfihmr.a iee(Tnaoodenrtsn.ha; qs eTr rtuoa euopefkqf foesAffur dafaestuniao sowlndtmln ia aonf)e’. srfds a Agtioodghodwlredesaa s nsontzaeaoertma d wskatteeern yrrwob -tsmoiaottafbhh al ai snd 13 DISHES SERVES 4 SOUTH KOREA Andong Jjimdak Chicken braised in a fiery sweet sauce: it’s definitely not granny’s Sunday casserole, but Andong jjimdak just might become your family’s favourite weekend comfort food. You’ll need Method 1.5kg (3lbs) chicken meat 1 Cook the chicken in boiling water for 1 5 Add the potatoes, carrot and onion and (thighs, wings and legs work minute to remove excess fat, then drain and simmer 10 minutes, keeping the lid on. well) set aside. 100g (3½oz) glass noodles 6 Add the drained noodles and chilli peppers (vermicelli) 2 Soak the noodles in a bowl of warm water and simmer for 7-10 minutes over a medium– ¼ cup soy sauce for 20 minutes, then drain. high heat, until the sauce reduces by a third. ¼ cup oyster sauce (use more soy sauce if not available) 3 Combine the soy sauce, oyster sauce, rice 7 Remove from the heat and pour into a wide 4 tbs rice syrup (corn syrup syrup, sugar, garlic, ginger and pepper in serving dish. or honey) a bowl. 1 tbs dark brown sugar 8 Stir in the sesame oil and sprinkle with 1–2 tbs minced garlic 4 Place the chicken, sauce mixture and water sesame seeds. Serve. 1–2 tsp ginger, finely chopped in a wide pot and bring to the boil, then turn ¼ tsp ground black pepper down to a medium heat, cover and cook for Origins 2 cups water 10 minutes. 4 medium potatoes, peeled Legend suggests this soy sauce- based fricassee was created and cut into chunks in the 1980s in response to 1 medium carrot, sliced trhoceehfs itsscaeukurrervgnaiinn.n ggtT s hcp,he obi pctorkuialeledandir t iiiitnony n maoa fabl rfwlkraiaeneytdd 11 mwlehenodgltieuh mdwra ioeynsdi orne,d c chhoipllip ed © GETTY IMAGES OsTtana dsait uwimanr amgre Snna’ottu itnrd eaas yh uafrtreyr. nTohoenre, ’tsh ae bsatallf gf ainm teh eo njj iTmVd aankd r ethseta pulraacnet wneilal rs oBounsa enn’so bugahse bbea ll rfceoChgapglrlil ioacoEebostkuwarnaseortae tienntolvdh k oefec a,aao sa m rwn.dmse disOlan eoeh sttdsmr ahhl sooateee clniser nnhiid dn t sweA :geua dni aag ta:dddh g pfsooed opevlns rleesaot ggoaisap og ohmln. ninoa eeesdefsw d, 1521– – tppt2s7seep pwgpp srhppseeeoeeseslrraen,asm , msgo lseirneclei i cseoeoeednnields dc, hsc,ih lltioo p gpaerdnish PETER ADAMS; CLAIRE-MARIE HARRIS psMcflseeaaairnnrvcvrouskoeeeuttresrds sst aa swlanwkaindettidhem si nr ttr,msh haapieuen iw c rgwoeoi rdhisund eisdf e a fisrf n ae ogannrfane vsrcdirl nihl ,cog gitklou lhdyike a ipisssnnetahgksup f afctpuoroeelrlr .iyre v, pSahe utogeshrse.aee trIt-, tl o gy’cistw ao d’bsmnmi rgaeeie m ri sn dtipm.mor oi●ginpnien klbgettsy hs w caR eoianortusbdh ist n W eact a rhhhho yiepeclt eerkam,eer esbtnyenu pnumti t’etsaeh ctaheieloo. s mntG, péptrhaeloacaptniatpog tteeuoirc se oklosyfl p,e a ettsnaih odtrehnt hes.y chilli peppers. 15 DISHES SERVES 4 SINGAPORE Black-Pepper Crab Everyone knows about Singapore’s chilli crab but the other – arguably tastier – crab dish worth seeking in the Lion City is the version cooked in a spicy, black-pepper sauce. You’ll need Method 5 tbs coarsely ground black 1 In a wok, dry-fry the ground peppercorns on low heat to peppercorns bring out the fragrance. Set aside. 2 large crabs, quartered (Dungeness, Sri Lankan or 2 Heat oil in a large wok over high heat until it starts mud varieties) shimmering. 6 tbs unsalted butter 6 cloves of garlic, peeled and 3 Add the crab, ensuring that the heat remains high. Cook for chopped 4–5 minutes and set aside. Drain the oil from the wok. ½ tsp ground white pepper Pinch of Chinese five-spice 4 Reduce the heat to medium. Add the butter and fry the powder garlic, being careful not to burn them both. 1 tbs oyster sauce csdTssohssiwahefe ihugfltehlaeetioca e fidr cnseoosneikrg tsdon aaeiM hr dutnbtdO-’lsa hpdy,b f .dhar me yPcirIaetem nha otmrsdshli irehmltt leegortCiee.gh a BbfhcesTeaideeetohdmmna araeoo r’icco sn kfitrsnhh u e hsect ,s dttushs r eboecu saesameboalb etm1ffuas ra9oown sivt5rnoidioanen0gds , g,s WUT © GETTY IMAGES, MATT MUNRO © LONELY PLANET IMAGES Wt33PThe attheabbsi nlsssetue Cw titt nhhatoitieningelrgere si’nste’ s aor i sccteeere rvwsteaindine i nro. mAnadn cgeo 5p6coinro daQR w hbefudao tiivecunoikrr dn,snl yg ao i t suaysh csdejeutedae s.cf rttoRr haswoeeabdmhu b tacoooltaenv tct,e hhakr aeii scbpn weeedd pao iwsscpkehihn era e,irvns c egd:ao .on frsrodntedi srsw, h ftawoo tcho ecridrato e bamc n,pa pdinenl e pmhatpeleiwxerl.eyar, nyc fistovl ytaer t u stmphiepc e SrbiTneloagsLdctaoakapnuy-ogr prta heeBnpe’estyp. am eAcarorh r es,vi vtesb arftolasa tirmrohetne esp tddioan udst 1hsri9siaebh5n le9yts,. . AMIEL JEAN-CLAUDE; PHATHA stfitfoohwnre gecg eeopertmets, p tbtoopein nenw irddneyeeg asc rrta k haau new cbd ehti wb ejtu ona–icn yeiytotl,ae uwlcmi soicleelar snagt ecteysdokt. u mtwOrh eifelt ishc psso shya u!e a sr●nltsl ide tcbo, kyt e oySs,anhl utbagirwnuupgten t o. Lbe uLorlaewty ca tpkhvee-epp yspeoupeucrprc e suwarl ehucnicrtetae b fl–s eh isasi r haht. o maWtt e whhsioosleykm daiesfo fatianhnigred: tkidhteo’asynt a,’ tll 17

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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.