Two Chill Days, Two Chilli Dishes

Published July 5, 2013 by The Feminist

It must be some strange and relatively weak form of masochism. How else could you possibly explain my love for chillies? They burn your tongue (sometimes even your entire throat), make your eyes water like the Niagara falls and they can break you out into a sweat so intense, you’d think you were sitting in a Scandinavian sauna.

Yes, a lot of my friends declare me utterly crazy for adding so many chillies to my food. “Do you like torturing yourself?”, they keep asking.

Let me tell you something, dear readers. Those people who truly think chillies only bring pain are wrong, and they have definitely not tasted the chilli dishes I like cooking for myself. Yes, they are hot. Yes, they make your tongue sing with a fiery passion. But they are aromatic and fragrant as well! They boost your spirit and lift you up to a foodie heaven!

Now that my exams are finished (and I can proudly call myself “Master in Multilingual Communications”, fancy huh?) I finally have some time for me, myself and I.

Meaning: I snuggled in front of the TV with Mad Men and Game of Thrones and my best friends Ben&Jerry. For the first time in weeks, I was completely relaxed.

However, to spice up the comforting coziness of two days at home in front of the TV, I thought it was suitable to conjure up some ultimate spicy dishes. A chilli overload to contrast the mellow mood I was in! (And also because I was coming down with something, and I had high hopes that large quantities of chilli would tackle a lurking influenza 😉 )

DSCN2855

Sticky marinated Tofu with Spicy noodle stir-fry

Spicy like hell. Fragrant like heaven. Comforting like home. What more could you possibly desire?

Ingredients (serves 4)
• 500gr of firm tofu
• 250gr of rice noodles
• Mix of vegetables
• 2 cloves of garlic, minced
• 3cm piece of ginger, grated
• 1 large chilli, finely chopped
• 2 tbsp honey
• 1 tbsp fish sauce
• 5 tbsp soy sauce
• 2 tbsp tropical fruit juice
• 1 tbsp peanut butter
• 1 tbsp ketchup

For the tofu marinade:
• 5 cloves of garlic, minced
• 5cm piece of fresh ginger, grated
• 1 large chilli, finely chopped
• 3 tbsp mirin
• 3 tbsp honey
• 5 tbsp soy sauce

Method:
1. Mix all the ingredients for the marinade together in a bowl. Cut the tofu in 0,5cm slices and add them to the marinade. Cover and refrigerate for a couple of hours. (This way, your tofu will never ever ever taste bland!)
2. Heat a non-stick frying pan on medium heat and add the tofu slices. Let them caramelize for 3 minutes on each side.
3. Cook your noodles according to packet instructions. Drain and put the cooked noodles in a bowl of ice cold water to stop the cooking process and to stop the noodles from clinging together.
4. Add all the other ingredients (except the vegetables) together to create a lovely sauce.
5. Heat a tablespoon of vegetable oil in a large wok and add the vegetables. Stir fry them on high heat for a couple of minutes.
6. Stir through the cooked noodles and add the fragrant and spicy sauce. Season to taste if necessary.
7. Serve your spicy noodles with your sticky, sweet and spicy tofu slices.

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Sweet and Sour Chickpea Curry soup

It may not be the right time of year to enjoy a good bowl of steaming soup, but I was feeling a bit under the weather the other day, so what better way to kill all those nasty bacteria than be drinking some healthy soup? (and it’s a much tastier and vegan alternative for your ordinary chicken soup!) Besides, the lovely combination of sweet and sour will make you want to serve this soup all year round, even when there’s a heat wave coming!

Ingredients (serves 1)
• One hand of dried chickpeas, soaked overnight
• 1 onion, sliced
• ½ red pepper, finely chopped
• 3cm piece of fresh ginger, finely chopped
• ½ larg chilli, finely chopped
• Handful of raisins and sultanas
• 1,5dl tropical fruit juice
• 1 dl water
• 1 tsp turmeric
• 2tbsp garam massala
• ½ tsp asafetida
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• Fresh cheese (I used feta cheese, which sounds strange because it’s an Asian dish, but it worked really well and it’s what I had lying around in the fridge 😉 always try to use up those left-overs!)
• Fresh mint

Method:
1. Heat a teaspoon of oil in a small sauce pan and add the onion, ginger and chilli. Sauté until the onions become slightly translucent. Add all the spices and stir well.
2. Stir in the chickpeas and cover with tropical juice and water. Bring to the boil.
3. Put the lid on and let it simmer for half an hour.
4. Add the raisins and red pepper and season to taste. Let it simmer for another half an hour until the chickpeas are cooked through.
5. Serve your soup with some salty fresh cheese to cool down the zingy heat of the soup.

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7 comments on “Two Chill Days, Two Chilli Dishes

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