| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Thai | Poultry | 10 | Servings |
INGREDIENTS
| 5 | Big globs of hoisin paste heaved from a tablespoon | |
| 3 | oz | Teriyaki sauce |
| 2 | oz | Worshetchire (whatever) |
| 1 | Whole head garlic; pureed (up to) | |
| 4 | tb | (heaped) curry (up to) |
| 3 | tb | Powdered ginger |
| 4 | tb | (heaping) Thai sweet chile paste; or so (or a couple of brown sugar) |
| Hot sauces to taste | ||
| 20 | Habaneros; or so | |
| 4 | lb | Boned turkey or chicken; or so |
INSTRUCTIONS
Date: Thu, 11 Apr 1996 22:25:45 +0000 From: danceswithcarp <cdcombs@access.bloomington.in.us> You don't *have* to cook them up, but since there's only 50, what the heck, go for it; a big hoisin paste, teriyaki sauce turkey or chicken stir-fry of about 4 pounds ought to do about half of them. Shred habaneros to a puree. Mix everything--dump in 4 or so pounds of boned turkey or chicken and let marinade in the refigerator for about 4 hours Stir fry. Then, oil the dregs of paste that are left in the wok with sesame oil, dump in a big bowl full of previously boiled wheat/flour/egg noodles, and fry the noodles in the paste. Serve it with steamed veggies of your choice. Feeds 10 serious hotheads. But they'd better be serious. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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