Archive for June, 2012

June 27, 2012

Thai Curry Chicken

by tina

My friend recently visited Thailand and took one of those cooking classes in Chiang Mai. One of the dishes that she learned was the Thai curry chicken along with a few other dishes. She emphasized on how easy this dish was to make, so it inspired me to give it a shot. Considering that I had zero experience with making any sort of Thai food, I had her give me a little direction on the recipe and the ingredients that I needed. :)

It’s indeed a very simple dish–I’ve made it twice already, first time with potatoes and the second time without. The dish with potatoes seemed to have been thicker (starchier/heavier because of the potatoes I’m guessing) and the dish without the potatoes was the opposite, thinner and less heavy.


  • 1 lb chicken breast fillets
  • 2 teaspoons vegetable oil
  • 1 cup coconut milk
  • 2 1/2 tablespoons panang curry paste
  • 1 – 1 1/2 teaspoon fish sauce (to taste)
  • 8 small potatoes or 2 large potatoes (optional)
  • basil for garnish (optional)


(optional potatoes) Boil the whole potatoes for about 8 minutes. Drain the water and let the potatoes sit to cool down for about 10 mins. Slice each potatoe in half and remove the potato skins.

Slice the chicken fillet into thin slices, medium pieces.

Turn the temperature to high. When the pan starts heating up, place the oil in. When the oil heats up, place the sliced chicken in. Stir around and let the chicken cook for about 1 min. Add half (or a little more than half) of the coconut milk. Wait for the coconut milk to heat up and then stir for 1-2 mins.

(optional) Add the potatoes in. Stir.

Add the curry paste and stir/mix it in. Add the fish sauce. Turn the temperature down to medium high. Stir and cook for about 4 mins. The sauce should become a little thicker.

Add the rest of the coconut milk in. This is to thin the sauce out. Stir and cook for about another 2 mins.

and there you have it, Thai Curry Chicken (w/potatoes)! yum!

if you cut out the potatoes, this dish will be a lot faster to make.

June 18, 2012

Molten Chocolate Lava Cake

by tina

Happy 1 year anniversary to my blog! :)  Time sure flew by.  All I can say is that it’s been a fabulous year documenting the foods I made!  I’ve been lacking in the crafts area, though–Must work on that.

I can’t think of a better way to celebrate than with a molten chocolate lava cake!

So I had a chocolate craving the other day and had to engorge myself in this simple chocolate molten cake recipe. Although, (I’m not gonna lie..) I’ve had better at a few restaurants, but it’s definitely a great way to satisfy your cravings if you’re stuck at home and want it asap!!!

I made this twice and found out that the bake time is a bit sensitive.  The first time I baked it for 13 mins, which was too much and the second time I baked it for 11 mins, which was a lot more molten but I think it might’ve been even better if I took it out at 10 mins :]

Recipe adapted from: Tasty Kitchen



  • 4 custard cups (6 ounces each. I used Pyrex custard cups)
  • 4 squares semi-sweet baking chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 whole egg yolks
  • 6 tablespoons all purpose flour
  • vegetable oil

Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1/2 tablespoon sugar



Preheat oven to 425 F.

Microwave the chocolate and butter in a large bowl on high for 45 secs, (depends on your microwave wattage) until the butter is melted. Then whisk until the chocolate is completely melted as well.

Transfer the chocolate-butter mixture to the mixing bowl and stir in sugar (level 1 on stand mixer) until well blended.  Whisk the eggs and egg yolks in (level 2).  Stir in flour (level 1).  Stop occasionally to make sure the flour isn’t stuck on the sides.

Once the cake mixture ingredients are fully incorporated, prepare the custard cups for baking.

If you don’t have Pam spray, like I didn’t, I dropped 1 dot of vegetable oil in each cup. Then I used a small piece of paper towel to spread the oil around the cups.

Now, divide the cake mixture between the cups (should be about 2/3 filled).  Bake for about 9-11 mins. 

Whipped Cream:

Combine sugar and heavy whipping cream and whip until stiff.

This is how the cakes should look in the cups when they’re done.  The cake should not be too cracked at the top and the “lava” should not be slightly oozing out–If this happens, you’ve probably overbaked them (which is what I experienced the first time I baked these).

Invert the cakes and top them with fruits and the whipped cream :)


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