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What was the last spicy meal you cooked?

And how did it turn out?

I was in the mood for wings, but wasn't going to do anything fancy, just wanted something quick using what was in the house. Baked the wings in the oven with a dry rub of cayenne, Death Rain, pepper, and bih jolokia powder (from Muso2112). Took them out and coated with Cap'n's savina sauce. Pretty good for a quick meal.
 
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Banh Xeo.

I took a break from cooking tonight, so the Mrs. stepped in the kitchen, and whipped up some delicious vietnamese food.

Chop up some pork belly, and wash the shrimp. Cover the meat with oyster sauce, and garlic, coating completely. Whip up the batter for the crepe/pancake next. Cook the meat in a skillet, until browned, then pour in the batter, to form a pancake. Flip this back and forth several times, until cooked thoroughly. Once done, plate it, then add fresh nuoc mam pha sauce on top.

Nuoc mam pha.
Dice up 3 thai peppers (the Mrs. used aji limo for this batch). Add a 1/3 cup of fish sauce, 1/3 of a cup of lime juice, and 1/3 of a cup of sugar to a mixing bowl. Stir up til perfectly mixed, then add the diced peppers. Add some minced raw garlic. Serve it as a dipping sauce, or in this case, kind of like a sweet/salty/spicy syrup for your pancake.
 

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My Cambodian Grandma (Yei) in law who is half Vietnamese used to make Bahn Chao at least once a week.
 
Some tips;
 
Thin the batter more.  Should be runny.  Cook over low flame in a large skillet until just set.  Shouldn't have any colour from the heat at all.  Pale yellow is spot on.
Fill with very thinly sliced meats.  Pork and prawns (shrimp) are imo the best as you have done  :party:
Serve open with the meats.
On the side offer; Fine sliced chilli, fine sliced green onion, bean shoots, fried garlic/oil,  mix of fresh herbs such as Vietnamese mint, Mint, Basil, (dunno the English name for some of them) and (dunno that one either lol) and crushed oven roasted peanuts.
Make a huge bowl of dipping sauce; Fish sauce (3 crabs as you have is THE best!), garlic, chilli, palm sugar, black pepper, lemon juice, little bit of tamarind pulp (strained) and some dried prawn (shrimp) powdered in a mortar and pestle.  Make that hours before and let it sit in a warm place.  You can thin it by 1/3 with fresh green coconut juice.
 
Otherwise damn tasty, I'd hit it. :D
 
Deathtosnails said:
My Cambodian Grandma (Yei) in law who is half Vietnamese used to make Bahn Chao at least once a week.
 
Some tips;
 
Thin the batter more.  Should be runny.  Cook over low flame in a large skillet until just set.  Shouldn't have any colour from the heat at all.  Pale yellow is spot on.
Fill with very thinly sliced meats.  Pork and prawns (shrimp) are imo the best as you have done  :party:
Serve open with the meats.
On the side offer; Fine sliced chilli, fine sliced green onion, bean shoots, fried garlic/oil,  mix of fresh herbs such as Vietnamese mint, Mint, Basil, (dunno the English name for some of them) and (dunno that one either lol) and crushed oven roasted peanuts.
Make a huge bowl of dipping sauce; Fish sauce (3 crabs as you have is THE best!), garlic, chilli, palm sugar, black pepper, lemon juice, little bit of tamarind pulp (strained) and some dried prawn (shrimp) powdered in a mortar and pestle.  Make that hours before and let it sit in a warm place.  You can thin it by 1/3 with fresh green coconut juice.
 
Otherwise damn tasty, I'd hit it. :D
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Nice thanks for the suggestions, I will mention them to my wife. Her folks are from Vietnam, so she just follows the recipe that her mom used to make at home. I like your suggestion about the thinly sliced meat, I think that would be good, particularly with the pork belly. As far as the greens, my wife did mention something about the market being out of some type of asian lettuce, or vegetable, but I was so exhausted from working all day that what she said went in one ear, and out the other. She does serve a big bowl of the sauce for dipping, but I prefer to just drench the whole thing in the sauce like syrup.
 
I chopped up some habaneros (diced), yellow onion (finely chopped), and garlic (minced) and heated it in coconut oil then mixed in the insides of spicy italian sausage and cooked it up.  then I mixed that into a bowl with cream cheese, blue cheese, and the meat mixture and italian breadcrumbs.  Mixed that all up and stuffed halved habaneros with it and baked it.
 
Tardis said:
I chopped up some habaneros (diced), yellow onion (finely chopped), and garlic (minced) and heated it in coconut oil then mixed in the insides of spicy italian sausage and cooked it up.  then I mixed that into a bowl with cream cheese, blue cheese, and the meat mixture and italian breadcrumbs.  Mixed that all up and stuffed halved habaneros with it and baked it.
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Sounds good, got any pics? I've always been a fan of food porn.
 
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