Korean - Bulgogi adapted from unknown

Ingredients

* 1 Pound Ribeye Beef -- sliced
* 1/2 Cup Soy Sauce
* 1/3 Cup Sesame Oil
* 2 Tablespoons Sugar
* 3 Cloves Garlic
* Black Pepper
* Spring Onions -- sliced

Directions Mix soy sauce, sesame oil, sugar and garlic together.
Taste and adjust for seasonings. Add black pepper,
sesame seeds and sliced green onions. Marinate beef
at least one hour. Grill bulgogi (best over a flame)
a few miniutes on each side. It should be cooked through
thoroughly but not dry. Serve with rice, sam (large lettuce
leaves) and kochujang (hot bean paste). In each lettue leaf,
put a little bit of rice, some bulgogi and some hot bean paste.
Roll like a little taco. Delish!

Korean - Stir Fried Pork With Kim Chee adapted from Our Immigrant Ancestors

Ingredients

* 1 Tablespoon Peanut Oil
* 1 Pound Pork -- very thinly sliced
* Salt And Pepper -- to taste
* 4 Medium Scallion -- cut in 2-inch pieces
* 2 Cups Napa Cabbage -- shredded
* 1/2 Cup Kim Chee
* 2 Cloves Garlic -- finely chopped
* 1/2 Teaspoon Red Pepper Flakes
* Toasted Sesame Seeds -- garnish

Directions Stir fry ingredients, pork first. Serve topped with toasted seasme seeds serve over rice.

South American - Aji Appetizer Meatballs (Uruguay) adapted from hot & spicy latin dishes

Ingredients

* 5 Tablespoons Olive Oil
* 1 Medium Onion -- finely chopped
* 1 Large Aji Chile -- or wax chile, choppe
* 1 Large Tomato -- chopped
* 1 Teaspoon Light Brown Sugar
* Salt And Pepper -- to taste
* 1 Pound Ground Pork
* 1 Cup Fresh Bread Crumbs
* 1/4 Cup Parmesan Cheese
* 1/4 Cup Currants
* 1/2 Teaspoon Cinnamon
* 2 Medium Eggs -- beaten
* Milk
* Flour
* Salsa -- for dipping

Directions Saute onion in 2 tablespoons of oil until onion is translucent. add chile, tomato, brown sugar, salt and pepper. cook until the mixture becomes thick and dry. remove from heat and allow to cool. In bowl, combine pork, bread crumbs, parmesan cheese, currants, cinnamon and sauteed tomato mixture. stir well. add eggs and mix thoroughly. if mixture is too dry add some milk. form into small meatballs. roll them in flour. heat the remaining oil in skillet and fry until they are lightly browned. drain on paper towels and serve with salsa.

South American - Pork With Lime (Ecuador) adapted from hot & spicy latin dishes

Ingredients

* 2 Pounds Pork -- cubed
* 2 Tablespoons Flour
* 1/4 Cup Olive Oil
* 1 Tablespoon Ginger -- grated
* 2 Medium Onion -- sliced
* 1 Small Tomato -- chopped
* 2 Tablespoons Parsley -- chopped
* 1/2 Cup Lime Juice
* 2 Cups Chicken Stock
* 2 Teaspoons Habenero Pepper Sauce
* 2 Tablespoons Mayonnaise -- optional
* Lemon Wedges -- for garnish
* Parsley -- for garnish

Directions in large bowl add pork and flour. coat well. heat oil in large pot, sauce pork and ginger. cook for 3 minutes. add onions, tomato and parsley and cook for a few minutes or until the onion is softened. add lime juice, stock and hot sauce. bring to a boil, reduce heat and simmer, uncovered for 1 hour. stirring occasionally. just before serving stir in mayonnaise if using. garnish with lemon wedges and parsley.

South American - Seco De Chivo (Ecuador) adapted from hot & spicy latin dishes

Ingredients

* 2 Tablespoons Olive Oil
* 4 Pounds Lamb -- cubed
* 1 Cup Raspberry Juice
* 4 Medium Tomatoes -- diced
* 1 Large Onion -- chopped
* 1 Clove Garlic -- finely chopped
* 1/2 Teaspoon Salt
* 1 Medium Chopped Aji Chile -- or wax pepper
* Water -- to cover
* Rice -- cooked

Directions heat oil in large pot and saute meat until brown. add remaining ingredients and bring to a boil. cover pot and reduce heat, simmer for 2 hours or until the water has evaporated. serve over rice.

South American - Bolivian Spiced Pork adapted from hot & spicy latin dishes

Ingredients

* 4 Cups Water
* 1 1/2 Cups Split Peas
* 2 Tablespoons Parsley -- chopped
* 1 Medium Onion
* 2 Whole Cloves
* 1 Large Carrot -- diced
* 1 Leaf Bay Leaf
* 1 Clove Garlic -- finely chopped
* 2 Stalks Celery -- chopped
* 1 Teaspoon Crushed Malagueta Chile -- or piquin
* 1/2 Teaspoon Cumin
* 2 Tablespoons Olive Oil
* 1 Teaspoon Salt
* 1 Pound Pork -- cubed
* 1/2 Teaspoon Cumin
* 1 Tablespoon Lemon Zest
* 1 Teaspoon Cardamom
* 1/2 Teaspoon Ground Malagueta Chile -- or piquin
* 1/2 Cup Lemon Juice
* Lemon Wedges -- for garnish
* Stuffed Olives -- for garnish

Directions pour water in medium saucepan, add peas, parlsey, onion, clove, carrot, bay leaf, garlic, celery, chile and cumin. bring to a boil, reduce heat, simmer, cover, cook for about 1 hour. remove bay leaf and cloves. mash slightly with a potato masher. place peas in shallow pyrex pan. smooth it out and keep warm. Heat oil in a large skillet and add salt. when the oil is hot, add the pork and brown completely. add remaining ingredients and stir to mix thoroughly. continue to cokk over medium heat for 5 minutes. arrange pork over the peas and garnish with lemon wedges and olives.

South American - Bolivian Hot Pickled Chicken adapted from hot & spicy latin dishes

Ingredients

* 3 Pounds Chicken Breast -- in large chunks
* 2 Large Onions -- thinly sliced
* 2 Medium Habenero Pepper -- chopped
* 3 Medium Carrots -- quartered
* 1 Medium Red Bell Pepper -- chopped
* 1/2 Cup Olive Oil
* 1 Cup Red Wine Vinegar
* 1 Large Bay Leaf -- crumbled
* 1/4 Teaspoon Nutmeg
* Salt And Pepper -- to taste

Directions combine all ingredients in pot and simmer for 40 minutes. skim off any foam that forms. let cool 5 minutes before serving.

Curried Pork Tenderloin

1 pound pork tenderloin roast
2 tablespoons white wine -- up to 3
1 tablespoon corn starch -- or more if necessary
1 tablespoon very finely minced fresh ginger
1 large sweat onion -- chopped up
2 garlic cloves -- minced
1 inch knob of ginger -- minced
14 ounces coconut milk
1 habanero -- minced or to taste
1 tablespoon GOOD Madras curry powder
1 large branch of basil -- chopped up
salt -- to taste
sesame oil -- to taste

Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours. While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt) Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle with the curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out, put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight, Cheers, Doug in BC

Bool Kogi (korean Sesame-grilled Beef)

FOR THE BEEF AND MARINADE:
2 pounds beef tenderloin tips or boneless sirloin
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake -- rice wine, or sherry
2 tablespoons asian -- (dark) sesame oil
8 cloves garlic -- thinly sliced
4 scallions -- both white and green parts, trimmed and finely chopped
2 tablespoons sesame seeds -- toasted lightly in a skillet until golden-brown
1/2 teaspoon black pepper freshly ground
ASIAN PEAR DIPPING SAUCE:
1/2 cup soy sauce
1/2 cup sake or dry sherry
1/4 cup sugar
1 small Asian pear -- peeled, cored and finely chopped
4 scallions -- both white and green parts, trimmed and finely chopped
1/4 cup finely chopped onion
2 tablespoons sesame seeds -- toasted

The classic Asian combination of garlic and rich, toasty-brown sesame oil is hard to beat on many meats; beef and chicken, among them. This recipe produces a sweet, salty, zesty, crispy main dish that capitalizes on the grill's ability to "caramelize" the sugar on the outside of the steak, creating a terrifically toothsome texture and a sweet, smoky flavor. Feel free to shake a little red pepper into the marinade for extra kick, and to serve the steak traditionally (without the Korean-style lettuce-leaf wraps and dipping sauce)--it's got plenty of flavor.

Makes 6 servings

For serving:
1 head romaine lettuce, separated into leaves, rinsed and spun dry Garlic kabobs (place three peeled cloves crosswise on a toothpick for each guest, drizzle with sesame oil and salt and pepper, wrap loosely with foil, and grill for 20 minutes)

1. Make the dipping sauce: Combine all the dipping sauce ingredients in a medium-size bowl and stir until thoroughly mixed and the sugar is dissolved.

2. Prepare the beef: If using tenderloin tips, butterfly them to obtain broad, flat pieces of meat; each should be about 4 inches long and wide and 1/4-inch thick. If using the sirloin, cut it across the grain into 1/4-inch slices (placing meat in the freezer briefly makes this easier). Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver or with a rolling pin to flatten them to the thickness of 1/8 of an inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.

3. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is dissolved. Pour the mixture over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours.

4. Preheat the grill to high.

5. When ready to cook, oil the grill grate. Add the garlic kabobs (if using) to the hot grate, and grill for 4 to 5 minutes. Then arrange the pieces of meat on the grate and grill, turning with tongs, until nicely browned on both sides, 1 to 2 minutes per side. Turn the garlic kabobs as the meat cooks. Transfer the meat to a platter when it is done and unwrap the garlic.

6. Pour the dipping sauce into 6 small bowls, one for each diner. To eat, take a piece of meat and a grilled garlic clove and wrap them in a lettuce leaf. Dip the leaf in the dipping sauce and eat at once.

Korean BBQ Sauce

1 bunch scallions, white part thinly cut diagonally
5 garlic cloves, crushed
1 1/2 tsp toasted sesame seeds
1 tsp sesame oil
1 tsp black pepper
1/2 tsp red pepper
1/4 cup Pear Juice or 2 TBSP sugar
Soy sauce: enough to carry the other ingredients but not so much as to make it overly salty. Try 1/4 cup but use more or less as you see fit.

Deeply score and crosscut meat, then marinate at least two hours. Cook over a very hot grill or in a rack under the broiler; building a fast hot fire under a traditional Korean dome shaped pan is best but not really practical.

Thai Pork Curry

1 tbls peanut oil
2 tbls red curry paste(if you need to know how to make this mail me)
1/2 lb pork tenderloin, sliced thin..stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest, keep the juice
2 tbls grated fresh ginger
2 tbls Thai fish sauce
1 tsp sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 14oz can cut baby corn
3 cloves garlic, chopped fine
1/4 cup each of basil leaves and cilantro leaves and stems chopped

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

Red Cooked Tofu

1 lb firm tofu, weighted and drained, then cut into squares
4 ozs pork tenderloin, cut into matchsticks, -- (4 to 6)
and put in the marinade:
2 tsp soy sauce
2 tsp rice wine or ginger wine or sherry
1 tsp or more of cornstarch(cornflour)
1 tsp sesame oil
The Rest:
12 good dried Chinese black mushrooms**
2 carrots, parboiled for a minute or two and cut into chunks
1 cup snow peas, trimmed
4 green onions, cut into 2 inch pieces -- (4 to 5)
2 habs seeded and chopped up

Braising stock:
2 cups chicken broth
2 tbls dark soy sauce
2 tbls ketjap manis(sweet dark soy sauce)
1 tsp sesame oil
1 tbl red chile paste

**Remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat

Marinade:
Mix this all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK

First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Cheers, Doug in BC

MaPoTofu

1 tbls hot bean sauce
1 tbls Thai red chilie paste
1/2 lb ground lean pork
1 tsp dark soy sauce
1 tsp sugar
2 bean curds(tofu blocks)
2 tbls peanut oil
2 tbls minced ginger root
2 tbls minced garlic
1/2 tsp salt
1/2 cup chicken stock
1 tbls toasted and ground szechuan peppercorns
1/4 cup minced scallions
2 tsp cornstarch mixed with 1 tbls water
1 tbls sesame oil

More green onions,chopped (scallions) for garnish, or coriander In a bowl,combine pork,soy sauce,sugar,and hot chile paste...cut each bean curd into equal sized pieces.

Heat wok over high heat until drop of water sizzles,add the peanut oil , ginger,garlic and salt,stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute,add the chicken stock and cook for about five minutes. Put in the tofu pieces, and gently stir them in, being careful not to break them up.Cook for about another two to three minutes, then add the ground Szechuan pepper, scallions and the sesame oil...stir until a little thickened, and serve, adding more sesame oil if desired...garnish with more onions...serve with Thai rice, and a stir fried vegetable mix...use whatever takes your fancy for the veggies, I usually clean ou the fridge! Enjoy, and if required hotter, add Calvins or whatever hot that you wish, a couple of chopped seeded habs works very well, take my word for it! Cheers, Doug in BC. I have been doing this one for more years than I remember!!

Korean - Kimchi And Pork Soup (Kimchi Jiege) adapted from The Korean Kitchen by Copeland Marks

Ingredients

* 2 Cups Water
* 1/2 Pound Kimchi -- chopped
* 1/4 Pound Pork -- diced
* 1/4 Teaspoon Pepper
* 1 Large Scallion -- thinly sliced
* 1 Small Green Chile -- chopped
* 1 Teaspoon Sesame Seeds -- toasted
* 1 Tablespoon Crushed Red Pepper

Directions Put the water and kimchi in a pan, bring to a boil, add the pork and simmer over low heat for 20 minutes. Add more water if necessary. Now add the pepper, scallions and fresh chili and cook for another 10 minutes. Remove from the heat and serve in 4 bowls. Garnish with sesame seeds and red pepper. Serve with rice.

Korean - Spiced Mushroom Stew (Beuseus Denjang Jeege) adapted from The Korean Kitchen by Copeland Marks

Ingredients

* 10 Large Dried Mushrooms -- soaked
* 3 Cups Water
* 2 Tablespoons Miso
* 4 Cloves Garlic -- finely chopped
* 6 Large Scallion -- finely chopped

Directions After the mushrooms soak for 1 hour, remove and chop the mushrooms fine. Bring the water and bean paste to a boil in a pan and simmer over low heat, covered, for 10 minutes. Add the mushrooms, garlic and scallions. Bring to a boil again and simmer for 5 minutes. Serve with rice.

South American - Pork And Chile Soup (Bolivia) adapted from hot & spicy latin dishes

Ingredients

* 1 Tablespoon Olive Oil
* 2 Pounds Lean Pork -- cubed
* 1 Large Onion -- sliced
* 1 Teaspoon Cumin
* 2 Teaspoons Salt
* Pepper -- to taste
* 2 Medium Dried, Crushed Aji Chiles -- or new mexican
* 2 Cloves Garlic -- finely chopped
* 5 Cups Water
* 4 Medium Potato -- peeled & quartered
* 2 Cups Corn
* 1 Small Bell Pepper -- chopped
* 1/4 Cup Lime Juice
* Chopped Cilantro -- for garnish

Directions saute in oil, pork for 5 minutes. add onion, cumin, salt, pepper, and chiles. stir for 2 minutes. add garlic and water, cover, simmer for 30 minutes. add potatoes and continue cooking until tender about 20 minutes. mix in corn, bell pepper and lime juice. simmer for 10 minutes. ladle into individual soup bowls and sprinkle cilantro in each bowl.

South American - Ecuadorian Potato Soup adapted from hot & spicy latin dishes

Ingredients

* 4 Tablespoons Butter
* 3 Medium Onion -- finely chopped
* 2 Tablespoons Flour
* 3 Cups Chicken Broth
* 4 Medium Potatoes -- peeled and diced
* 1/8 Teaspoon Saffron
* 1 Teaspoon Salt
* 1 Teaspoon Aji Chile Powder -- or cayenne
* 3 Cups Milk
* 1/2 Cup Green Peas
* 3 Medium Eggs
* 1/4 Pound Cream Cheese
* 1 Medium Avocado -- peeled and sliced

Directions heat butter in large saucepan. add onions and saute for 10 minutes. add flour and mix until smooth. add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder. simmer for 20 minutes. add milk and peas and continue to cook for 5 minutes. beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup. beat constantly to avoid curdling. return the contents ob the bowl to the saucepan and heat but do not boil. place a few thin slices of avocado in each soup bowl and pour soup over them. serve.

South American - Ecuadorian Spiced Potato Cakes adapted from hot & spicy latin dishes

Ingredients

* 4 Cups Potatoes -- peeled and cubed
* 1/2 Teaspoon Salt
* 1 Medium Egg Yolk
* 2 Tablespoons Cornstarch
* 1 Large Onion -- chopped
* 2 Tablespoons Margarine
* 1/2 Cup Parmesan Cheese -- grated
* 1/2 Cup Lowfat Cottage Cheese
* 3 Medium Chopped Aji Chiles -- or wax chiles
* 1/4 Cup Olive Oil

Directions place potatoes in large saucepan, cover with water and add salt. bring to boil and cook until tender about 15 minutes. drain and mash. add egg yolk and cornstarch. mix well and set aside. saute onions in margarine until golden. add cheeses and chile. mix well. shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball. refrigerate for 30 minutes. flatten balls slightly and saute in hot oil until well browned on both sides.

South American - Locro De Ecuador adapted from hot & spicy latin dishes

Ingredients

* 2 Tablespoons Butter
* 2 Medium Onions -- chopped
* 2 Cloves Garlic -- finely chopped
* 1/2 Cup Tomato Juice
* 1/2 Cup Water
* 1 Cup Corn
* 2 Medium Aja Chiles -- or wax, chopped
* 1 Cup Peas
* 1 Teaspoon Salt
* Pepper -- to taste
* 4 Medium Potatoes -- peeled and cubed
* 16 Ounces Pumpkin -- canned
* 1 Cup Milk
* 3/4 Cup Gruyere Cheese -- grated
* Rice -- cooked

Directions saute in butter, onions and garlic until golden brown. add tomato sauce, water, corn, chile, peas, salt and pepper. bring to a boil. lower heat, cover, simmer 10 minutes. add potatoes, pumpkin, and milk. cover and simmer over low heat for 45 minutes to hour. stir in cheese and remove from heat. serve with rice.

Mexican (Jalapeno) Cornbread Recipe
Jalapeno Cornbread may not be a traditional Old South dish but, it is just so good we had to include it.
Ingredients
* 2 cups white cornmeal
* 6 tablespoons flour
* 1 and 1/2 tablespoons baking powder
* 1/8 tablespoon baking soda (omit if you use regular milk rather than buttermilk)
* 1/4 tablespoon salt
* Dash of black pepper
* 1 cup buttermilk
* 8 tablespoons of cooking oil (I prefer corn oil but you can substitute)
* 1/2 cup grated medium cheddar cheese
* 1 cup cream style corn - DRAINED WELL
* 1 medium jalapeno pepper, diced (fresh is good but you may use canned or bottled. Adjust the amount to your taste; one whole pepper will be just a little tangy. Use 3 for "hot").
* 1/3 cup onion - diced

Directions
1. Preheat the oven to 400 degrees
2. Prepare the skillet by placing the oil in the skillet and roll the skillet or use a paper towel to coat the sides of the skillet with oil. Place the skillet on the stove top burner on medium heat
3. In a medium size bowl, combine all the dry ingredients and mix well. Add corn, cheese and jalapeno pepper and mix.
4. Add 3/4 of the buttermilk and stir.
5. Slowly, add the hot oil from the skillet, stirring well.
6 Turn stove top burner low and place skillet back on the stove top burner.
7. Watching the consistency of the corn meal batter carefully, add remainder of buttermilk while stirring. The consistency of the batter should appear as a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
8. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Immediately, place skillet in pre-heated oven.
9. Bake at 400 degrees approximately 25 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown. This may take from 25-40 minutes according to the consistency of batter you finished with.

Green Curry Paste

1 ts Cumin seeds
1 ts Coriander seeds
6 Fresh green chilies, chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

Curried Tofu

1 block of medium firm tofu (450 gr)
1 large onion
3 garlic cloves
1 1 inch knob of ginger
1 400 ml can coconut milk
1-2 tbls of good Madras curry powder
1 Habanero seeded, stemmed and minced

First weight the tofu for about half an hour to remove excess water, and then cut it into 1" squares(approx)and let these sit and dry some more while you finely chop the onion...use a big onion. Mince the garlics, and finely chop the ginger, and the hab(use mittens, or be prepared to face the consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil, in batches over high heat, until it is all a little browned, then set it aside to get rid of the excess oil and any more moisture. In a pan or pot, stainless is good, place about 2 tbls of peanut oil on low heat and dump in the onion, garlic, ginger, and minced hab. Let this simmer over low to medium heat, and add the curry powder, and salt to taste. Cover this and let it go for awhile on LOW...do not let it burn. The secret to a good curry, either vegetable or animal, is long slow cooking of the onion curry mixture. Now you can stir in the reserved tofu, raise the heat to medium high and add the can of coconut milk. Do not cover, but let this simmer until reduced quite a bit...taste for seasoning, add a little sugar and more salt to taste.

Serve this with Thai rice, or any good long grain rice.Great veggie food! Cheers, Doug in BC

Vindaloo

Paste:
2 tomatoes, small
1/2" ginger
6 garlic cloves
pinch turmeric
1 tsp. cumin
2 onions, small, chopped
3 chiles, dried, red

salt to taste Remaining ingredients:
1/2 onion, sliced
oil
1-2 Tbs vinegar or tamarind water, or more to taste
meat, cut up (e.g. into cubes)
potatoes, cut up

Fry the sliced onion in oil. Add the spice paste and vinegar/tamarind and bring to a boil. Add meat and potatoes and fry for 10 minutes, then add a little warm water and cook until done.

Tommy , Altered States , Liztomania (Ken Russell) , The Erotic Rites of Frankenstein (Jess Franco) , Blue Sunshine , Eraserhead , Harry The Hippo ("Phantasmagorical"sub - Yellow Sub cartoon feature. I'd love to see it again. ) , and , for that matter , even "Nightmare Before Christmas" and Burton's recent "Alice in Wonderland" could all be called "Psychedelic" , or geared that way ,to a degree.

The whole Rollins/Jodorowski/ Franco mindfuck trinity certainly seems drenched in bad trip psych atmospherics.  

Go See Cal , Go See Cal , Go See Cal.