| 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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