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| 5 | Big globs of hoisin paste heaved from a tablespoon |
| 3 x ca. 30 g | Teriyaki sauce |
| 2 x ca. 30 g | Worshetchire (whatever) |
| 1 | Whole head garlic; pureed |
| 3 | (up to) |
| 4 Esslöffel | (heaped) curry |
| 2 | (up to) |
| 3 Esslöffel | ginger powdered |
| 4 Esslöffel | (heaping) Thai sweet chile paste; or so (or a couple of brown sugar) |
| | Hot sauces to taste |
| 20 | Habaneros; or so |
| 4 x ca. 450 g | Boned turkey or chicken; or so |
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You don't *have* to cook them up, but since there's only 50, what the heck, go for it; a big hoisin paste, teriyaki sauce turkey or chicken stir-fry of about 4 pounds ought to do about half of them.
Shred habaneros to a puree. Mix everything-dump in 4 or so pounds of boned turkey or chicken and let marinade in the refigerator for about 4 hours Stir fry. Then, oil the dregs of paste that are left in the wok with sesame oil, dump in a big bowl full of previously boiled wheat/flour/egg noodles, and fry the noodles in the paste. Serve it with steamed veggies of your choice. Feeds 10 serious hotheads. But they'd better be serious.
Chile-Heads Digest V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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