Saturday, September 14, 2013

Red Hot In The City

We are getting plenty of red Thai chillis this year.  Last year they took their own sweet (hot) time to change colour.  

From this:

 To this:

Then This:
  •  15 fresh hot red chile peppers,  a couple of which I substituted  jalapeno
     3 roasted red sweet peppers
     1 teaspoon sea salt
     4 lrg. garlic cloves
     2 tblsp. palm sugar, or dark brown sugar
     1/4 c. brown rice vinegar
    salt and pepper to taste, be careful!

    Give that a whirl.....
I used some of mine straight away for Thai tacos on Navajo fry bread.  Now, how is that for a fusion recipe?  They are really nice!

Start by marinading about a lb. of flank steak for at least 4 hours in:

1 tablespoon sugar 
1 1/2 teaspoons minced peeled fresh ginger  
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce 
1/4 teaspoon freshly ground black pepper 
2 garlic cloves, minced 
1 14 oz. can coconut milk 


3 c. Napa cabbage kraut  (I used my recipe previously blogged, without the kohlrabi and use Napa cabbage) 
1/4 cup fresh lime juice
1 tablespoon sugar 
2 tablespoons rice wine vinegar 
1 1/2 teaspoons minced peeled fresh ginger 
1 1/2 teaspoons fish sauce 
1/2 teaspoon chili garlic sauce 
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions

Prepared Navajo fry bread

Grill the steak to your desired doneness.  Rest and cut on the bias.

Top your fry bread with meat, then slaw, then chopped peanuts.  Although not shown diced fresh mango is nice on this recipe, as well.


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