Yield: 10 Servings
Measure | Ingredient |
---|---|
5 \N | Big globs of hoisin paste heaved from a tablespoon |
3 ounces | Teriyaki sauce |
2 ounces | Worshetchire (whatever) |
1 \N | Whole head garlic; pureed (up to) |
4 tablespoons | (heaped) curry (up to) |
3 tablespoons | Powdered ginger |
4 tablespoons | (heaping) Thai sweet chile paste; or so (or a couple of brown sugar) |
\N \N | Hot sauces to taste |
20 \N | Habaneros; or so |
4 pounds | Boned turkey or chicken; or so |
Date: Thu, 11 Apr 1996 22:25:45 +0000 From: danceswithcarp <cdcombs@...> 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, .