This is one of my husband's favorite Thai dishes. He chows it down very fast without sharing.
Ingredients:
1 can of coconut milk
½ gallon of water or chicken stock
2 stalks of lemongrass (2” inch long, white part only, bruised)
1 small root of galangal (cut into thin discs)
1.5 pound of boneless/skinless chicken breast (cut into bite-sized pieces)
½ pound of assorted mushrooms (any kinds)
3-5 tbsp of Thai fish sauce
3-4 tbsp of fresh lime juice
2 tbsp of white sugar
5 tbsp of kaffir lime leaves
3-5 red Thai bird chilies (bruised) or any red hot peppers
rough chopped cilantro for garnish
How to:
1. Bring the coconut milk, water or chicken stock over medium-high heat to a boil
2. Add chicken, and simmer until it is cooked thoroughly (no longer pink).
3. Add mushrooms and bring the soup to a quick boil. Add Thai fish sauce, lime juice, kaffir lime leaves, galangal, lemon grass, and bird chilies.
4. Taste, adjust the seasoning according to your personality Discard galangal discs, lemon grass, and kaffir lime leaves, then sprinkle with chopped cilantro before serving.
Note: Kaffir lime leaves and galangal roots can be found at most Asian markets.
A dear friend of mine called me a couple of years ago from Sydney, Australia and asked about a coconut cream pie. Her eldest son saw an american tween series on TV. Apparently the characters were eating a coconut cream pie, therefore, he'd like to have a taste, too. Hope they enjoy the pie as well as I do. Here's to my friend and her son!
Ingredients:
1 (9 inch) pie shell, baked according to its direction
2 cups of whole milk
1/2 cup of white sugar
1 tsp of pure vanilla extract
6 egg yolks (freeze the egg whites for other occasions)
4 tbsp of all-purpose flour
4 tbsp of cold unsalted butter (cubed)
1 pinch of salt
1 1/2 cups of flaked/shredded coconut
1 1/2 cup of Chantilly Cream (see Chantilly Cream recipe)
How to:
Pastry Cream (Custard)
1. Put the milk, half the sugar and the vanilla extract in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat. Slowly pour the hot milk into the yolk mixture, stir constantly (or your mixture will curdle). Put the yolk mixture into the saucepan over medium to low heat. Whisk the pastry cream as it heats, make sure to whisk it very well. Bring the mixture to a slow boil for about 1 minute, stir constantly (this is a must). The mixture will be thick.
4. Remove from heat, add the butter, then stir until the butter completely melts. Place into a bowl and cover directly with a sheet of plastic wrap to prevent a skin from forming on the top of the cream. (Chill and use it within a couple of days.)
How to:
Pie Assembly
1. Set aside 2 cups of the pastry cream, add the coconut flakes to it.
2. Place the mixture from no. 1 to the baked pie shell that has been cool completely.
3. Top the pie with Chantilly Cream & serve chilled.
NOTE: This pie can be kept refrigerated for a couple of days.
Blake is my handsome neighbor who supposedly adores the Chantilly Cream. He enjoys eating it so much that he agrees to have me straighten his hair, if I make him more cream. Although, the cream has been consumed many times by Blake, I still haven't straightened his hair yet. This recipe is.....of course dedicated to Mr. Blake.
INGREDIENTS:
1.5 cup of very cold heavy cream
1/4 cup of granulated sugar (reduce the amount of sugar if you like it less sweet)
1 tsp of real vanilla extract
How to:
Chill a large bowl and a whisk for at least 30 minutes. Pour the very cold heavy cream in the chilled bowl, whip it at a medium to medium/high speed for a few minutes, gradually add the granulated sugar, then the vanilla extract. (The more air, the lighter/fluffier it is for the cream.)
Voila! The Chantilly Cream is now ready for your fresh fruit or anything you'd like to top it with, or it is simply amazing as the whip cream itself.
Caution: This cream is quite addictive!!!!!
The Pavlova below is topped with chantilly cream.
Pavlova with Chantilly Cream
No time to bake, refrigerate instead!!
I came across this recipe on Pinterest and was delighted to give it a try with a tiny bit of adjustment. To my happiness, it is amazingly easy to make and undoubtedly delicious.
Ingredients:
About 80 Keebler Club Crackers
2 cups of crumbled Graham Crackers
1 cup of butter
1 cup of firmly packed brown sugar
1/3 cup of white sugar
1/2 cup of whole milk
1/2 cup of semi-sweet chocolate chips
1/2 cup of butterscotch chips
2/3 cup of smooth peanut butter
How to:
1. Line an ungreased 9x13" pan with foil or parchment paper, leaving an extension of foil or parchment paper
on either end.
2. Line the foil or parchment with 1 layer of Club Crackers.
3. In a large saucepan, melt butter over medium heat, add Graham Crackers, sugars, and milk. Once the mixture begins to boil, let it boil for 5 minutes, stirring constantly (no exception).
4. Remove from heat. Spread half of the butter mixture evenly over the Club Crackers.
5. Place another layer of Club Crackers over the butter mixture. Repeat again with the rest of the butter mixture over the Club Crackers. Let it rest.
6. Over a double boiler, melt peanut butter, semi-sweet chocolate chip, and butterscotch chips. Stir constantly until combined.
7. Pour the hot mixture over the crackers and spread it evenly. Cover and refrigerate for at least an hour.
8. Lift foil or parchment overhang and remove the dessert bar from the pan. Cut it into square or rectangle bars. Store in an airtight container and keep it refrigerated. (The bars won't last very long, because they will be eaten extremely quickly by your family and friends.)
This is one way to use your leftover turkey, I promise you'll enjoy it very much
Ingredients:
Step 1 Rice
1 cup of jasmine or any good long grain rice
2 tbsp of canola oil
2 tsp of salt
2 cloves of garlic (peeled & bruised)
2-3 cups of turkey or chicken broth
How to:
1. Rinse rice with cold water
2. Simmer 2 cups of turkey or chicken broth
3. Add canola oil, salt, garlic, and rice to the broth
4. Bring it to a boil, constantly stir the rice mixture and continue to cook until rice becomes tender
5. Add more broth if rice still looks undercooked
6. Cover the pot and let it steamed over low heat for about 10-12 minutes
7. Fluff cooked rice with a fork
Step 2 Dipping Sauce
1 tbsp soy sauce
1 tbsp white sugar
1 tsp white vinegar
1 tbsp minced ginger
1 tbsp molasses (or dark sweet soy sauce)
1 tsp crushed fresh red/or green hot peppers
1 dash of sesame oil
How to:
1. Whisk the above ingredients together and let it rest until it is ready for use
* Adjust the ingredients to your like, the dipping sauce should be sweet and salty with a little bit of tang and heat.
Step 3 Plating
Serve your hot rice with the leftover white meat turkey along with the dipping sauce, great with sliced cucumber and chopped cilantro.
No cilantro on hands so I topped the rice with a rosemary sprig instead just for a pretty effect.
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