Original Recipes By Tango

Try this. I had it a few times in Fiji. A traditional dish of farmers and villagers. They generally have it as a meal. I like it as an accompaniement to a charcoal grill. You need a wok. Quantities to suit your taste and numbers.

Peanut oil, smoking hot
Okra, fresh tender young shoots only.
Cherry tomatoes
Coarse chopped onion
Crushed garlic
Fresh chili, chopped fine, Habanero are best
fresh ground pepper

Add to the wok of smoking oil in this order and toss around in between additions for 10-15 seconds, okra, tomatoes, onion and garlic, chili, pepper. Cook to your taste.

Don't overcook, nicest while still al dente, not mush. The tomatoes should still be whole.

Enjoy

Quote:

---

Originally Posted by Brian Hjelm

Try this. I had it a few times in Fiji. A traditional dish of farmers and villagers. They generally have it as a meal. I like it as an accompaniement to a charcoal grill. You need a wok. Quantities to suit your taste and numbers.

Peanut oil, smoking hot
Okra, fresh tender young shoots only.
Cherry tomatoes
Coarse chopped onion
Crushed garlic
Fresh chili, chopped fine, Habanero are best
fresh ground pepper

Add to the wok of smoking oil in this order and toss around in between additions for 10-15 seconds, okra, tomatoes, onion and garlic, chili, pepper. Cook to your taste.

Don't overcook, nicest while still al dente, not mush. The tomatoes should still be whole.

Enjoy

---

My first reaction was "I'm trying to cut down on my farmer/fisherman intake"
next I thought "What are you doing posting on Tango's Recipe Thread, get your own":mad:
Then I thought why not help the bugger?.
--------
I'd nick the tomatoes so the skin opens otherwise the aromatics cannot get absorbed.
There seems to be a fashion of Aussies talking about Habanero's.
Firstly, they aren't easy to come by, and for good reason.
They aren't tasty.
They aren't suitable to most dishes.
They are difficult to prepare with....gloves, and if you think you have prepared using bare hands then they weren't red savina habanero's.
South American workers would lose flesh from their fingers from the acids!
These chilli's are 2 inches long and 1 1/2 wide. Cayanne peppers rate 20,000 to 30,000 scoville heat units whereas the Habanero rates 350,000 units.
<Dirty Harry voice>"It will take your head clean off"
Sorry, but when someone tells you they have eaten a fresh habanero chilli and the story doesn't end with hospitalization then they ate what they were told/sold was a habanero chilli, and it wasn't. This is an exaggeration but not much, they can be eaten by experienced chilli affectionado's but you may need a handgun and their offspring to get them to do it.
Because of the fame, marketers will often claim some other chinense chilli is actually the red savina.
There are hundreds of tastier chillis and they aren't used in many dishes because they overpower everything and there are dramatic side effects like farts can ignite bedding or torch loved ones.:wasntme:

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

Quote:

---

Originally Posted by Brian Hjelm

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

---

I agree with them, Jalapenos are very very mild and I use them for flavouring mexican dishes and that's about all.
It is a HUGE leap to Habaneros tho.
What strain of Habanero do you grow?
What does it look like when it is ripe?

what about a lamb recipe for me!!

Quote:

---

Originally Posted by Tango51

For something more exotic, a favourite request around here....you may need a trip to the Asian suppplier!
1 TBS Peanut oil-only oil to handle the heat
3 Tbs Red Curry Paste- comes in small plastic tubs & is most used in Thai cooking
500g lean pork
1 1/2 cups coconut milk
3 kaffir lime leaves
Lime zest 1 tbs
2 tbs fish sauce (Nam Pla)
10 fresh basil leaves
1 or 2 red chillis sliced
425 g baby corn
2 fresh young citrus leaves wiped clean and banged with back of knife
Heat wok& add oil, swirl, fry curry paste till it seperates slightly seeping oil and becomes fragrant- not long-add diced pork and stir till pork changes colour.stir in coconut milk and lime leaves and zest
reduce heat and simmer for 35 minutes till pork is tender, stir occassionally, add coconut milk if it is drying out.
When you are happy the pork is tender, add fish sauce, basil leaves and citrus leaves, chillies and corn and cook for 5 minutes more.
Serve with steamed white rice (jasmine is good) fresh coriander to garnish with a wedge of lime.
Authentic Thai that will ruin restaurants in Australia !

---

well tango this was a treat :D:D

the whole family loved it, pics to follow after the cricket :BigThumb:

Quote:

---

Originally Posted by Brian Hjelm

I grow Habanero and Jalapeno. You add sufficient, usually very little, to suit your taste. Fijians, both native and Indian have a rather different appreciation of chili to Australians and Europeans. My Fijian friends say Jalapeno are not hot or tasty enough.

---

I'm enjoying these cooking posts. I have wok cooked and eaten chilis and garlic for years. I recently spent 3 years in Darwin and the Habaneros in that climate grew like small trees. I had so many that I dried them, powdered them and made sauce that will last me forever. The yellow habanero is 10/10 and the red 10+. I believe there is an Indian chili that is even hotter. To have meals without all or some of the above makes meals seem bland. With all the asian ingredients available today you can make fabulous and simple meals even out bush. If you haven't done so, watch the "Food Safari" programme on SBS on Wed. nights at 07:30pm. Why do people eat McDonalds :o

Dirtydawg, what have you done for me lately? :p
What kind of lamb recipe are you after? Curry or Mid eastern or European?

Ripper Hiline, looking forward to the pics....I don't have the technology here I'm sorry.

Garry, I'm glad to learn about the Darwin chilli thing!
I agree, once you aquire a taste for spices all else is bland boring----
Once you are comfortable with the heat, I encourage you to explore the chilli varieties. Each have their uses, Jalapenos are great in mexican taco's, one of my favourites is a long dried chinese chilli that is mild but FANTASTIC taste wise!!
I figured out that the Habanero's claim to being the hottest is only because Americans say it is, and they don't know about birds eye chilli or Mouse sh*t chilli from northern Thailand, or indian/ Bhutan and sri lankan chillis yet. All of these places have chillies hotter than the habanero, and tastier too for mine.
I have loved chilli forever but I still sweat when I eat it lol

Quote:

---

Originally Posted by hiline

well tango this was a treat :D:D

the whole family loved it, pics to follow after the cricket :BigThumb:

---

goddammit, I'm cooking it as I type as well, so its a competition as to whos looks the best in the pic.:D

Points WILL be awarded for the inclusion of fresh chopped coriander garnish, and fresh slices of chilli on top, and nice oil separation slick on top of the liquid, wedge of Lime!
:D:D