Spice Up Your Meals: Asian Cuisine’s Hot & Spicy Magic (1/7)

People all over the world enjoy hot & spicy foods. Some cultures use an abundance of spices and some use them sparingly for special effects. Not matter where people eat, diners can be sure to find at least some specialties in the hot & Spicy category that they will enjoy. What are the secrets to making ordinary foods hot & spicy and how can restaurants use these special condiments and spices in their dishes? At Thai House When it comes to Thai Food, the Thai House restaurants in Vancouver are one of the most popular in the region. According to Desmond Chen, Director of Operations for the restaurant Group, the best ingredient for a great spicy dish is Fresh Red Chilli peppers ! Nothing is better than the natural spice of these powerful peppers ! When serving spicy meals, Desmond suggests A Crisp Riesling – it always blends in well with spicy salads. On a summer day, a crisp and fruity White Zinfandel tastes wonderful with some light Thai appetizers or vegetables. A subtle Pinot Noir will always compliment a Rich Beef Curry or another fragrant stirfry with beef. Thai House has created such famous spices over the years that they are now in the Cooking Sauce business as well as managing their restaurant chain. Their new Thai House Curry Cooking Sauces are available in 200 g pouches with a shelf life of up to one year. With three different color curry sauces choose from Red, Yellow or Green, consumers and other establishments can cook with confidence, creating their very own Signature Authentic Thai Curry . There is nothing to add, as this authentic Thai curry sauce just needs to be heated and served with a selection of meats, tofu, seafood and vegetables. Here are two terrific Thai Recipes that make a great presentation, courtesy of Thai House: Green Curry Infused Lamb Chops Ingredients 1 1/2 Tbsp. Green Curry Paste 10 oz. Coconut Milk 2 Tbsp. Oil 1 Clove of Garlic, chopped 5 to 8 Pieces of Lamb Loin Chops 1/3 cup of Cut Brocolli 1/3 Cup of Cut Cauliflower 1/2 Red Bell Pepper cut Small Handful of Green Peas Ground Pepper to taste 1 Lime Leaf 4-6 Thai Basil Leaves 2 Tbsp. Fish Sauce 1/2 Tsp. Sugar Directions 1. Cut All Vegetables into bite sized pieces and then boil to a simmer. Strain the vegetables and put aside. 2. Heat Oil with chopped garlic in a wok or pan to medium temperature. 3. Add curry paste and coconut milk. Bring to a boil. 4. Add Lamb Chops and cook for approximately 5 minutes 5. Add vegetables and remaining ingredients. 6. Bring to a boil once again until Lamb Chops are fully cooked. 7. Remove from heat and serve alongside Steamed Rice or Even Penne Pasta Tom Kah Kai (Thai House Hot and Sour Chicken Soup in Coconut Milk) Ingredients 1 can of coconut milk 1/2 cup of Chopped Lemon grass, Lime Leaves and galanga 8 ounces of sliced boneless chicken breast 2 table spoons of. fish sauce 1/4 cup of fresh lime juice 1 teaspoon of chili paste for spice. 1/2 can of Chicken Broth Directions 1. Simmer the coconut milk, chicken broth with the lemon grass, lime leaves and galanga in a pot for about 3 minutes or until it starts boiling. 2. Add the chicken slices, fish sauce, and chilli paste and heat until the chicken is fully cooked. 3. Add Lime juice and heat for another minute. Korean Cuisine is on Fire