INGREDIENTS

INSTRUCTIONS

Date: 27 Feb 1996 21:04:06 +0900
From: "Scott Ashkenaz" <s_ashken@kla.com>
Since there were several (!) requests, herewith is the first wave of
recipes from the Tokyo HotLuck. --Scott
From Kim (aka Dana Garvey), the only other know JCH on the list: In
preparing for the first formidable Tokyo Hotluck, I wanted to be sure what
I made would be spicy enough for everybody. Turned out many people thought
either one or the other thing I made was the spiciest that night.  For me
though, the pickled habaneros stashed in our generous host's fridge did the
trick. Ate one whole- WOW. Another chile-head managed to swallow his while
avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.
from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach:
Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes.
Cook the rice in 2 cups salted water for 10 minutes, then drain.
Heat the butter until very hot, add the ginger, mustard seeds, cashews, and
cloves and fry the mixture. stirring constantly, until the seeds begin to
burst. Add the chile, lime juice, rice, and the remaining cup of boiling
water and stir well. Pour the saffron water over the mixture and bring to a
boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20
minutes or until the liquid has been absorbed and the rice is tender. Fluff
with a fork before serving.
N.B. Be careful with amounts of water. I managed to use too much.
CHILE-HEADS DIGEST V2 #253
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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