Typically, this fired up but sweet shrimp dish is served over rice with sliced cucumbers on the side. The recipe was provided by Indrapura Restaurant, but there were some language difficulties and I was forced to improvise.

Ingredients

For the Spice Paste:

• 1 cup water

• 4 cloves garlic, peeled

• 4 red chiles, such as jalapeños, seeds and stems removed, chopped

• 1 small piece ginger, peeled

• 2 ripe tomatoes, quartered

• 3 tablespoons sugar

• Salt to taste

For the  Shrimp:

• ½ cup vegetable oil

• 3 pounds medium shrimp, peeled and deveined, tails left on

Instructions

In a blender or food processor, combine all the Spice Paste ingredients and puree until smooth.

In a wok, heat the oil until hot and fry the shrimp for about 1 minute, stirring constantly. Remove them to a bowl lined with paper towels.

Add the Spice Paste to the wok and fry on high heat for about five minutes, or until it smells very fragrant, stirring constantly. Add the shrimp and stir together for 1 minute. Remove and serve the shrimp in the sauce.

This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.

Ingredients

• 2 red bell peppers, stems and seeds removed, sliced into 1/4-inch rings

• 3 yellow wax hot chiles, stems on

• 3 jalapeños, stems on

• 6 small onions

• 10 cloves garlic, peeled and left whole

• 1 teaspoon crushed dill weed

• 2 cups olive oil

Instructions

In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.

Note: This recipe requires advance preparation

Ingredients

• 2 cups peanut oil

• 6 to 8 japones chiles, or substitute other small dried red chiles

• 2 teaspoons sesame oil

• Zest of 2 oranges, finely minced

• 1 tablespoon Chinese black bean paste (available in Asian markets)

• 2 cloves garlic, minced

Instructions

Heat the oil in a wok or heavy skilled until a chile will “sputter” when dropped in the oil. Combine all the remaining ingredients, add to the oil, and simmer for 5 minutes, being very careful not to let any ingredients burn.

Remove the pan from the heat and allow the oil to steep overnight. Strain the oil before using.