Spicythaionepot Recipes

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Steps:

• Combine water, soy sauce and cayenne pepper. Heat large wok or fry pan over high heat (Spray with cooking spray if using a "drier meat" like poultry). Add meat and stir fry for 4-5 minutes or until browned.
• Add bell pepper. Stir fry for one more minute.
• Mix in rice and soy sauce mixture. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
• Mix in green onions and cilantro. Serve.

Steps:

• For the soup base:
• Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
• For the hotpot:
• Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
• For the soy dipping sauce:
• Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
• For the special dipping sauce:
• Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
• For the assembly:
• To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.