Recommended Tests

Tex-Mex is a lot different than traditional Mexican recipes.I think people forget about the many other influences from the Texas side of the equation.For one the influence of Cajun cooking for Louisana.I think that's where the love of the very hot pepper taste comes from.
Have you noticed how the jalapeno has changed? About all of them you can buy are the mild variety.The hot is not really available from most seed catalogs.They do have a hot "Jumbo" variety but I don't consider that a true jalapeno.
The real old  hot variety are smaller than the mild ones.As they ripen the go from dark green to an eggplant purple & then to red.
I don't care for the habenero because it's all heat & no flavor.
Some hot peppers with some flavor are the Thai chilli,the small petine & tepin.
Medium heat the gurillo(hope I spelled that corect),pasilla(also called "chilli negro"),& serano.
mild hot New Mex,Hatch,California,& Ancho chillis.
The fresh Hatch also make a great chilli rejano.I don't batter mine I just stuff with  browned & spiced ground beef .Bake about 45 min. then top with grated cheese of choice.
Third recipe from me.

Thanks fr0stbound I've read some & I think a regular white potato will sub for the flavor of the Taro.Maybe with some almond added.Nutrition wise the Taro is a lot better.
I understand about the bok choy.I did some reading on Kang kong & I don't think spinach would be a good substitute.
Maybe watercress.
btw Kang kong is illegal to possess in my state & some others in the USA.This is because of its potential danger to waterways.There was some indication it might be available canned.I think that would probably be in larger cities with more Filipino population.

Heres a simple one :
Take some tomato sauce about 3 or 4 - 8oz cans.
Cut up a couple of packages of hot dogs & put them in the tomato sauce.
Dice some onion & green bell peppers & add.
Spices to taste I add garlic powder ,black pepper, & paprika.
It usually doesn't need more salt but if you like things salty add some.
Simmer about 30 minutes or until the onions are tender.

Chicken a la King

Cook chicken and cube it to make 2 cups.

For sauce, in a large saucepan melt 6 Tbsp butter or margarine. Stir in 1/2 cup all-purpose flour, 3/4 tsp salt, 1/8 tsp pepper.
Add 2 cups milk, 1 cup water, and 1 teaspoon instant chicken bouillon granules all at once.
Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 more minutes.
Stir in 2 cups cubed cooked chicken; 1 4oz can mushroom stems and pieces, drained; and 1/4 cup chopped pimiento.
Heat through. Serve spooned over toast, toasted English muffins, biscuits.

I serve over biscuits- make sure if you do use biscuits dont get the ones with butter in them.

lol fresh mushrooms makes it taste better. However,  instead of having to go to the store i just use canned mushrooms.. lol lazy me. I was actually thinking about making it for supper tonight as well, but I think im going to wait till later in the week. Its so hot here i really dont want to do anything. 

I haven't personally tried this but it does sound good....

most dangerous cake recipe in the world
 
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons cake  flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips(optional)
a small splash of vanilla essence
1 coffee mug
 
Add dry ingredients to mug, and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, and mix again.
 
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake  will rise over the top of the mug, but don't be alarmed!
 
Allow to cool a little, and tip out onto a plate if desired.
 
EAT! (this can serve 2 if you want to feel slightly more virtuous).
 
 
And why is this the most dangerous cake  recipe in the world?

Because now we are all only 5 minutes away from chocolate cake  at any time of the day or night!