This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Here is a recipe a hot version of Molho de Piri-Piri. Serve it with roasted potatoes and a spinach salad.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan.
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.
The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through.