Andrew's Essential Fiery Food Facts that a pyro-gourmaniac needs to Know Part 5 Fiery Cuisines Part 3 Indonesia Nowhere is this more true than in Indonesia, the fifth largest country in the world, an archipelago consisting of 18,000 islands, spanning one-eighth of the globe and occupied by 250...
Andrew's Essential Fiery Food Facts that a pyro-gourmaniac needs to Know Part 4 Fiery Cuisines Part 2 Jamaica Jamaican Fiery Food is Irie Food Long before the brick oven and the coal stove though there was a piece of apparatus called the "barbacoa" which was a wooden grate that...
Andrew's Essential Fiery Food Facts that a pyro-gourmaniac needs to Know Part 3 Fiery Cuisines Part 1 Ethiopia The cuisine of Ethiopia is one of the world's best kept secrets. Ethiopian food is a spicy mix of vegetable and lentil stews and slow-simmered meats. Straddling the Rift Valley...
Ingredients 150ml water 1 kg Pipis 2 tablespoons peanut oil 3 red shallots, quartered 5 cloves garlic, crushed 40g ginger, peeled and thinly sliced lengthways 1 tablespoon salted black beans (see note) 2 tablespoons XO sauce 50ml Shaoxing wine 2 teaspoons light soy sauce 100ml...
Kiss Of Fire Chilli Drinks Try one of the following recipes for a taste that you'll never forget! Hot and Creamy Shots For a hot and creamy blend, mix equal parts of KissOFire's Fired Up chilli schnapps liqueur and Bailey's Irish cream liqueurin a shot glass. Bottoms up! You'll love this unique hot, sweet and creamy blend. The Nose Bleed Shot Try a nose bleed, which features a spicy, creamy fusion that chilli schnappslovers are sure to enjoy! Pour 15 mL of KissOFire's Fired Up chilli schnapps liqueur into a shot glass, followed by a small amount of Strawberry and Grand Mariner Sauce. Float 15 mL of Bailey's Irish Cream liqueur on top and you have a musttry shot. Cheers! Hot Kiss With Buddo For a Hot Kiss With Buddo, pour two parts KissOFire's Fired Up chilli schnapps liqueur into a...
The name for this classic Thai salad comes from the 'tam tam' sound made by the traditional pounding of the salad with a pestle and mortar . Adjust the chilli to your taste. I also read recently of a version made entirely with julienned snake...
Ingredients • 8 large green prawns, peeled, deveined, butterflied (heads and shells reserved for stock) • vegetable oil, for deep frying • 1 cup chopped parsley Chilli Oil • 3 birds eye chillies • 200ml grapeseed oil • 100ml extra virgin olive oil Fish Stock • 2 tsp olive oil • Heads and shells of...
Ingredients • 1large mud crab 1-1.2 kg or two small mud crabs • 125 ml vegetable oil • 1 cup tomato ketchup • 4 small red chillies, chopped • 6 cloves of garlic very thinly sliced • ¼ cup light soy sauce • 1 tbsp tomato paste • 2 tsp white vinegar • To...
Ingredients 4 sirloin steaks 2 tbs. olive oil Salt and pepper 2 cloves garlic, grated ½ red onion 1 knob ginger, grated 1 tbs. red wine vinegar ½ cup Sriracha* chillisauce 2 tbs. ketchup ¼ cup grapeseed oil ½ tsp. sesame oil Aioli 1 eggyolk 1 tsp. Dijon mustard 3 cloves garlic, very finely grated 1 tsp. lemonjuice 160ml grape...
Ingredients • For the filling • About 2 tbsp sunflower oil • 500g shin of beef, trimmed and cut into 1cm cubes • 1 large onion, diced • 2 garlic cloves, crushed • 1 red chilli, finely chopped • 1 tsp dried oregano • ½ tsp cocoa powder • 1 tbsp tomato purée • 400g...