TIBETAN SPICY ACHAR SAUCE
Makes 1 cup

1/2 onion, chopped
2 cloves garlic, chopped
1 tablespoons vegetable oil
1 teaspoons curry powder
2-3 jalapenos, thinly sliced
2-3 tomatoes, chopped
Salt
Lime Juice

Saute onions and garlic in oil until onion is soft. Add curry powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through ( Read more... )

CUBAN CILANTRO MAYONNAISE

Cilantro mayonnaise differs considerably from other mayonnaise preperations because it uses milk as the emulsion agent to bind together the ingredients. This sauce enlivens fish or egg dishes and is a hands-down winner when served as a dressing for deep-fried yuca.

1 cup light mayonnaise
1 garlic clove, peeled and crushed
1 ( Read more... )

Tomatillo, also known as 'husk tomato' or green tomato, is not an ordinary tomato. Each one is surrounded by a husky, papery leaf and the fruit often appears to be glued into the leaf because of the sap this unusual tropical plant excretes. Tomatillos are zesty in flavour when eaten raw; when cooked they lose their acidic taste but retain their ( Read more... )

CHINESE SPICY KUNG PAO SAUCE

Ming says: "If you've ever been to a Szechuan Chinese restaurant here in the U.S., you've probably seen Kung Pao Chicken on the menu. It's one of the big Chinese classics from the spicy Szechuan province. My grandma used to make it for us and my version of Kung Pao Sauce is in honor of her."

Makes about 2 1/2 cups

3 ( Read more... )

CUBAN BAKED RED SNAPPER WITH PAPRIKA AND GARLIC SAUCE
Pargo al Horno con Pimenton y Salsa de Ajo

When the fish is marinated, herbs and spices have the opportunity to enhance the natural qualities of the fish. And keeping the skin on this mild-tasting whole fish helps lock flavors in and protects the moistness of the fish. The foil helps to further ( Read more... )

One of my favorite dishes in the world. 
It's spicy and creamy at the same time. Using nuts in sauces and stews as a thickening agent and for extra flavor is common throughout South America.

PERUVIAN SHREDDED CHICKEN IN SPICY WALNUT SAUCE
Aji De Gallina

8 Servings

4lbs/1300g chicken
1/2 cup/120ml olive oil
1/4lb/110g chopped walnuts
3 hot yellow chilis ( Read more... )

CUBAN RED SNAPPER WITH CILANTRO-LIME SAUCE
Pargo con Salsa de Cilantro y Limon Verde

Red snapper, known as pargo, is delicious by itself, but this cilantro-lime sauce bestows a richly pungent flavor that greatly enhances the fresh qualities of the fish. It is equally exquisite over boiled or fried fish.

3 tablespoons butter or margarine
2 garlic ( Read more... )

Cambodian cuisine, though uniquely Khmer, draws heavily on the traditions of both its Thai neighbours and Chinese residents. The national staple is rice, but French colonial influence has left its mark and lets Cambodians eat more bread -- generally French-style baguettes -- than any other Southeast Asian country. Because of the country's ( Read more... )