Last Updated on November 23, 2020 by Nazmin Sarker
Learn how to make these authentic spicy sauce recipes step by step. The Easiest and Best Spicy Sauce Recipes – Simple to way, and easy to adapt, and most gravely absolutely delicious!
Rice Cakes With Spicy Dipping Sauce Recipes
This is a classic Thai appetizer. The jasmine rice, however, needs to be dried out overnight in a very low oven to bring out its full flavor. The result more than justifies the effort.
- 175g Jasmine rice | See rice cookbook guide |
- 350ml Water
- Oil for frying and greasing
- Spicy dipping sauce
- 250ml Coconut milk
- 120g Minced pork
- 120g Cherry Tomatoes, chopped
- 8 pieces of Dried chilies, medium size
- 2 stalks Shallots, chopped
- 2 cloves Garlic, chopped
- 4 pieces of Coriander roots
- 10 pieces White peppercorns
- 1/2 tsp Salt
- Cook the jasmine rice recipes first by following the cooking guide here. After fluffing up the rice, turn it out on a lightly greased tray and press down with the back of a large spoon. Leave to dry out overnight in a very low oven until it is completely dry and firm.
- Prepare chilies by removing its stem and most of the seeds, then soak them in warm water for approx. 20 minutes. Drain and transfer to a mortar.
- Add salt and grind with a pestle until the chilies are crushed, then add in the shallots, garlic, coriander roots, and peppercorns. Proceed to pound ingredients into a coarse paste.
- In a saucepan, bring the coconut milk to a boil until it begins to separate, then add in the pounded chili paste. Continue to cook for approx. 3 minutes or until it is fragrant. Stir in the shrimp paste and cook for another minute.
- Add in the minced pork, stirring to break up any lumps, and cook for approx, 10 minutes before adding in the tomatoes, fish sauce, palm sugar, and tamarind juice. Simmer until the sauce thickens.
- Stir in the chopped peanuts and spring onions, then remove from the heat and leave to cool.
- Remove the rice from the tray and break into bite-size pieces.
- With sufficient oil in a wok, deep-fry the rice cakes in batches for approx. 1 minute or until it puffs up, taking care not to brown them too much. Remove and drain.
- Serve accompanied with the dipping sauce.
Stir-Fried Sichuan Chicken With Cashew Nuts Recipe
This stir-fried chicken dish from the Sichuan province in China and the wok is the ideal cooking apparatus for this dish. Together with the cashew nuts, the flavors emerge wonderfully.
- 300g Chicken thigh, boned and skinned
- 115g Roasted cashew nuts
- 1 piece Green pepper, cored and seeded
- 4 pieces Whole dried red chilies, soaked in water for 10 minutes
- 1 stalk Spring onion, cut into short sections
- 1/2 egg white Lightly beaten
- 2 tsp Cornflour paste
- 4 tbsp Vegetable oil
- 1/4 tsp Salt
- A few pieces of fresh root ginger, peeled.
- Few drops of sesame oil
- Prepare chicken by cutting the meat mixer used into small cubes, approx. the size of a sugar cube, then mix with cornflour paste, egg white, and salt in a bowl and set aside.
- Cube the green pepper about the size of the chicken meat.
- Heat oil in a wok and stir-fry the chicken cubes for approx. 1 minute or until the color changes, then remove from wok with a slotted spoon and set aside.
- With the remaining oil, stir-fry the green pepper, chilies, spring onions, and ginger for approx. 1 minute then add back the chicken.
- Add in the hoisin sauce, chili bean paste, and rice wine.
- Mix well and cook for another minute.
- Finally, add in the cashew nuts and sesame oil.
- Serve immediately.
Deep-Fried Ribs In Five Spice Powder Recipe
Tips: For big meaty eaters, the ribs may be served in larger pieces or even whole.
- 10 – 12 pieces (680g) Finger ribs, with excess fat and gristle, trimmed
- 3 tbsp Flour
- Oil for deep frying
- 1 clove Garlic, crushed and finely chopped
- 2 tbsp Chinese rice wine or dry sherry
- ½ tsp Chili sauce
- Few drops of sesame oil
The Spice Mix
- 1 tbsp Five-spice powder
- 1tbsp Salt
- 2 tsp Sichuan peppercorn, grounded
- Chop each rib into three or four pieces, then mix with all the marinade ingredients and marinate for at least three hours.
- Coat the ribs with flour and deep-fry on medium heat for 4 – 5 minutes, stirring to separate. Remove from oil and drain on a kitchen paper.
- Here’s the trick. Turn up the heat to high and deep-fry the ribs once more for 1 minute or until the color is an even dark brown. Remove with a slotted spoon and drain on a kitchen paper.
- To make the spicy mix, heat all the ingredients in a preheated wok for approx. 2 minutes over low heat, stirring constantly. Serve with the ribs.
Balti Prawns In Spicy Sauce Recipe
This fiery prawn dish of Pakistani origin is extremely spicy and hot – the sauce contains not only chili powder but is further enhanced by the addition of ground chilies and other spices. (See details dessert sauce recipes)
- 16 pieces Large-sized prawns, peeled and cooked
- 3 pieces Fresh green chilies
- 2 pieces Onions, roughly chopped
- 3 tbsp Corn oil
- 3 tbsp Fresh coriander, chopped
- 2 tbsp Lemon
- 2 tbsp Tomato puree
- 1 tsp Salt
- 1 tsp Chili powder
- 1tsp ground coriander
- 1/4 tsp Turmeric powder
- Process the sauce ingredients by mixing together the onions, tomato puree, ground coriander, chili powder, turmeric, 2 of the green chilies, 2 tbsp of the chopped coriander, lemon juice, and salt in a food processor. Process for approx. 1 minute. If the mixture is too thick, add a little water to loosen it.
- Chop the remaining chili and reserve for the garnish.
- Heat oil in a wok, then lower heat and add in the spice mix and fry for approx. 3 – 5 minutes or until the sauce has thickened slightly.
- Add in the prawns and stir-fry over medium heat until they are heated through, taking care not to overcook it.
- Transfer to a serving dish and garnish with the remaining chili and chopped fresh coriander. Serve immediately.
Prawns With Chayote In Turmeric Sauce Recipe
This delicious and attractive dish from the South-eastern Asian region of Malaysia and Indonesia.
- 450 g Fresh prawns, cooked and peeled
- 450 ml Coconut milk
- 200 ml Water
- 2 pieces Medium chayotes or 2 courgettes
- 2pieces Fresh red chilies
- 1 bulb onion, quartered
- 5 mm Fresh lengkuas, peeled
- 1 stalk Lemongrass, lower 5cm slices, top bruised.
- 2.5cm fresh turmeric, peeled
- Lemon juice
- Red chili shreds, to garnish
- Prepare chayotes by removing the seeds and cut into strips. If using courgettes, cut into 5 cm strips.
- Process in a food processor the fresh red chilies, onion, sliced lengkuas, sliced lemongrass, and fresh turmeric into a paste, adding water if necessary, and season with a squeeze of lemon juice and salt.
- Pour the mixture into a pan and add in the top of the lemongrass stem, bring to a boil and cook for approx. 2 minutes.
- Add the chayote or courgette pieces and continue to cook for another 2 minutes.
- Stir in the coconut milk, taste, and adjust the seasoning.
- Lastly, stir in the prawns and cook gently for a further 2 minutes, then remove the lemongrass stem.
- Garnish with chili shreds, and serve with rice. [See details Mexican rice recipes]
Hot Chili Chicken In Clay Pot Recipe
A tantalizing mixture of lemongrass and ginger ignites the flavoring for this chicken dish. The ingredients are gently simmered in a clay pot to achieve the effect.
- 3 of each Chicken thighs and drumsticks
- 50 g Raw peanut
- 1 clove Garlic, crushed
- 1 piece Small red chili, seeded and finely chopped
- 2 stalks Spring onions, shredded
- 2 cm fresh root ginger, peeled and finely chopped
- 5 cm Lemongrass stalk, shredded
- 150 ml Chicken stock
- 2 tbsp fresh mint, chopped (garnish)
- 1 tbsp Cooking oil
- 1 tbsp Fish sauce
- 2 tsp Sugar
- 1/2 tsp Salt
- Juice of a half lemon
- The rind of 1 mandarin orange, shredded
- Rice and noodles for accompaniment
- Prepare the chicken by using the heel of the cleaver and chop through the narrow end of the drumsticks to remove the jointed parts, then remove the skin.
- Prepare the peanuts for the topping.
- In a large clay pot, heat the cooking oil, then add in the chicken, garlic, ginger, chili, and lemongrass and cook for approx. 3 – 4 minutes.
- Add in the chicken stock, fish sauce, sugar, salt, and lemon juice.
- Lower the heat, cover, and allow to simmer for approx. 30 – 40 minutes.
- Serve the chicken, with a handsome sprinkling of the roasted peanuts, shredded spring onion, and rind of the mandarin orange.
- Garnish with the chopped mint with rice of rice noodles to accompany.
Eggplant In Spicy Sauce Recipe
Eggplants or aubergines are stir-fried with seasonings.
- 450 g Eggplants
- 120 g Lean pork, thinly shredded
- 3 pieces red chilies, soaked in water (10 minutes)
- 2 tsp Cornflour paste
- 2 tbsp Cooking oil
- For garnish, 1 tsp of finely chopped spring onion, green part only, and a few drops of sesame oil.
- Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
- Cut soaked red chilies into two or three small pieces and discard seeds.
- Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
- Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies, and white spring onions and stir-fry for approx. 1 minute.
- Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
- Garnish with green spring onion and a few drops of sesame oil.
TIP: Soaking dried chilies in water will reduce the heat. If a milder taste is preferred, soak longer than ten minutes.
Vegetable Tempura Recipe
These deep-fried fritters are based on kaki-age, a Japanese dish that incorporates fish shrimps and other seafood as well as vegetables. The choice of vegetables used is totally up to the individual cook. [See details Asian rice recipes]
- 2 pieces Courgettes, medium size
- 1 piece Carrot large
- ½ piece Eggplant (aubergine)
- ½ piece Spanish onion
- 1 piece Egg
- 120 ml Iced water
- 120 g Plain flour
- Vegetable oil for deep-frying
- Sea salt flakes
- Lemon slices
- Japanese soy sauce to serve.
- Prepare courgettes and eggplant by using a potato peeler to give a striped effect.
- Cut the eggplant, courgettes, and carrots in strips of approx. 5 – 9 cm long and 3 mm wide.
- Transfer the above to a colander and sprinkle liberally with salt and leave for approx. 30 minutes, then rinse thoroughly under cold running water and drain well.
- Slice the onion thinly, discarding the plump pieces in the middle. Separate the layers so that there are lots of fine, long strips. Mix all the vegetables together and season with salt and pepper.
- Prepare the tempura batter immediately before frying, then add the vegetables to the batter and mix to combine.
- Fill a wok with sufficient oil and heat to 1800C / 3500F.
- Scoop up one heaped tablespoon of the mixture at a time and gently lower it into the oil.
- Deep-fry in batches for approx. 3 minutes or until golden brown and crisp. then drain on kitchen paper.
- Serve each portion with salt, slices of lemon, and a tiny bowl of Japanese soy sauce for dipping. [See details Indian vegetable soups]
Spicy Balti Potatoes Recipe
Potatoes form an integral part of Balti cuisine. Rice may be served in addition to potatoes, which are frequently treated as another vegetable, rather than a staple.
- 6 medium-sized potatoes, cut into 5mm slices
- 3 pieces Curry leaves
- 3 cloves Garlic, thinly sliced
- 2 pieces Medium-sized onions, sliced
- 1 piece Fresh red chili, seeded and sliced
- 1 piece Fresh green chili, seeded and sliced
- 3 tbsp Vegetable oil
- 1 tbsp Coriander, chopped
- 1 tsp Dried red chili, crushed
- Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies, and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are golden brown.
- Add the potatoes, coriander, and fresh red and green chilies to the wok and mix well.
- Cover tightly with a lid and cook over very low heat for approx. 5 – 7 minutes or until the potatoes are tender.
- Remove the lid and transfer to a serving plate.
Also known as wind-dried sausages, these Chinese sausages are now widely available in the West.
Chinese sausages are made throughout South-east Asia and are broadly classified into two types: a pink and white sausage, which is made from pork and pork fat, and a darker version, in which the pork is mixed with duck liver.
The sausages are about 15 cm long and about 2 cm wide and are sold in pairs, tied together with string.
Aroma & flavor.
The dried sausages do not have any aroma, but as soon as they are cooked, they become really fragrant and taste deliciously sweet.
Chinese sausages are very versatile. They can be consumed on their own or combined with milder meats such as chicken, or used as the main ingredient in a vegetable dish.
Preparation & Cooking Technique.
Unlike salami, Chinese sausages must be cooked before eating them. The best way of cooking them is to cut them diagonally into thin slices, then steamed them on top of rice for approx. 10 minutes or so.
Alternatively, the whole sausage can be steamed, then skinned and sliced before adding to dishes such as fried rice.
As the sausages are cured and contain preservatives, they will keep for several months in the refrigerator and almost indefinitely in the freezer.