| 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 |
| 3 |
|
up to |
| 4 |
T |
heaped curry |
| 2 |
|
up to |
| 3 |
T |
Powdered ginger |
| 4 |
T |
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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