Spicy

2 recipes

Chongqing xiaomian: thin noodles in a red chili-oil sauce, topped with bok choy, scallion, Sichuan pepper and crushed peanuts
China

Chongqing Noodles (Chongqing Xiaomian, 重庆小面): Red Oil and Sichuan Pepper Mixed in the Bowl

How to make Chongqing noodles (xiaomian, 重庆小面) from cook Elaine's China Sichuan Food recipe card: the seasoning goes straight into the serving bowl, is loosened with noodle-cooking water, then topped with noodles, bok choy, peanuts, scallion, coriander and zha cai. Also covers Chongqing's breakfast noodle culture, choosing noodles, chili oil and zha cai, the card's unresolved yield, and fixes for a bowl that isn't quite right.

Indonesian seblak: kerupuk, egg and greens in a red aromatic broth
Indonesia

Seblak Recipe: West Java's Chewy, Spicy Kerupuk Soup

Seblak recipe: chewy soaked kerupuk simmered in a spicy kencur-scented broth with egg, greens and macaroni. Covers soaking, kencur substitutes and storage.