Archive for January, 2010|Monthly archive page

Chicken Laab/Larb

Ingredients:

*3 chicken breasts

* 1 package of Laab seasoning

* ½ – ¾ cups each of:  Thai basil, mint, cilantro, Vietnamese cilantro & green onions

* black pepper, to taste

* lime juice, to taste

* fish sauce, to taste

Directions:

  1. Boil the chicken breasts until cooked.  Let cool and then mince.
  2. Add the package of Laab seasoning and black pepper taste.  Toss.
  3. Add freshly squeezed lime juice and fish sauce to taste.  Toss.
  4. Add the Thai basil, mint, cilantro, Vietnamese cilantro and green onions and toss.

Chicken Laab/Larb Pictorial

Cooked chicken breasts

 

Minced chicken

 

Fresh mint and Thai basil

 

Cilantro, Thai basil, Vietname cilantro, mint, and green onion

 

Laab Seasoning

 

Laab seasoning + black pepper + minced chicken breast

 

Mix & add lime juice + fish sauce

 

Add greens and toss

 

Dinner! I added some chopped Thai chili peppers on top of my plate.

Too Much Chocolate Cake

Sorry for the long hiatus, everyone.  I’ve been busy trying to get things in order.  It’s still a work in progress.  I haven’t been cooking or baking lately so I’ll be backlogging recipes for a while.  I have plans on making steamed rice rolls and papaya salad today so if I have time, I’ll take pictures.

I made some Too Much Chocolate (Cake) Cupcakes for my niece’s 5th birthday last month because she 1) loves chocolate and 2) I wanted to make something that would fit her appetite. She loved her cupcakes and her presents that Chong and I gave her, especially her little fingerless gloves.

Too Much Chocolate Cake/Cupcakes

Ingredients

* 1 (18.25 ounce) package devil’s food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Cake Mix

Jello-O Pudding

Cake mix + pudding mix

1 cup sour cream

4 eggs, beaten

Who says oil and water can't mix?

One big, happy, & messy family

Mixed

Add mini-chocolate chips

Ready to bake

Cupcake pan with cupcake liners

Filled using 1/4 c per cupcake

Fresh out of the oven

Resting on the cooling rack

Side view of cake

Top view of cake

Peanut Butter Chocolate Cupcakes (Chong loves anything PB)

I LOVE this version of chocolate cake.  It’s so moist and chocolate-ly and so versatile.  You can add whatever chips you prefer and whatever cake/pudding mix you like and it’ll still turn out perfect.  I haven’t tried it for white/yellow cake but let’s assume that it’ll turn out great also.

Getting off this sugar-high

Due to the holidays and just because I enjoy baking, I’ve been making A LOT of sweet baked goodies lately. So it’s time to post up something new. WARNING: Besides baking and following new recipes, I barely measure my ingredients when it comes to my own cooking so don’t be alarmed if you’re trying to follow my recipe and I don’t have exact measurements. I will try to guesstimate but it’s ok if it’s not exact. And please bear with my directions/instructions. I will try to make things as clear as possible.

Chicken and Vegetable Fried Rice

Ingredients:

2 chicken breasts, thinly sliced
1 stalk of broccoli, chopped
1 green bell pepper, chopped
1-2 stalks green onion, thinly sliced
7 button mushrooms, sliced
1/2 red onion, sliced into wedges
1 cup of frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
3-4 cups of white rice, cooked
2-3 tablespoons canola oil
1 Thai pepper, sliced (optional)
3-5 tablespoon oyster sauce, or to taste
1-2 tablespoon soy sauce, or to taste
2 tablespoon Chinese Fried Rice mix
salt
black pepper

Directions:

1. Heat oil in a pan over high heat and add in the chicken and Thai pepper. Season the chicken with salt and black pepper and cook chicken until it’s no longer pink.

2. Add the sliced mushrooms and stir for 30 seconds before adding the green peppers and onions. Stir and let cook for 1-2 minutes, or until the onions have started to wilt.

3. Meanwhile, in a small bowl, stir in Chinese Fried Rice mix with soy sauce and oyster sauce. Set aside.

4. Add in the broccoli and cook until it’s done to your preference (I like mines slightly cooked and still crunchy, hence, that’s why they go in last so they don’t get over-cooked).

5. Add in the cooked rice and mixed vegetables and stir into chicken and vegetable mixture.

6. Add in the soy/oyster/Fried Rice mixture and toss to coat.

Chicken and Vegetable Fried Rice Pictorial

FR1

2 Chicken breasts, thinly sliced

 

FR2

Broccoli, green bell pepper, green onion, red onion, & mushrooms

 

FR3

All chopped or sliced

 

FR4

Cooking the chicken breast and Thai pepper

 

FR5

Add mushrooms

 

FR6

Add green bell pepper and onion

 

FR7

Add broccoli

 

FR0

These are the sauces I used

 

FR8

Add rice, mixed veggies, & sauce mix and it’s ready to eat

 

There are so many variations of fried rice out there and this is just one of my FR recipes.  Enjoy!

Good Morning!

Actually, it’s not that good of a morning.  I knew I was probably coming down with something last night because I had the sniffles and guess what, I’m congested and have a stuffy nose today.  Maybe I jinxed myself, who knows?  I fell asleep on the couch at 11 PM last night because Chong wasn’t ready for bed.  He was watching Fracture until 1:30 AM and then woke me up to go to bed.  He sure loves his weekends.  As of 10:20 AM, he’s still snoring away!  He loves to sleep in, unless I make him wake up.  Haha. I notice that we have different weekend schedules.  Chong wants to sleep in til noon (or later) while I always end up waking early, especially if it’s during spring/summer.  Plus, when my body wakes up, it’s hard for me to fall back to sleep, which is the complete opposite for Chong.

I wanted to make cinnamon rolls for breakfast but the recipe calls for room temperature eggs.  So the eggs have been “thawing” for an hour now and they’re still semi-cold.  If I get too impatient, I’m going to just use them as is.

Thanks to watching America’s Test Kitchen (I love that show), I was craving homemade pizza last night.  Went out and bought some ingredients and made my own supreme pizza.  It was pretty good…except I didn’t add enough flour to the dough, hence it was really sticky after it had rested for 1 hour and I couldn’t roll it out.  And since the recipe was for 2 pan size pizzas, I decided that since I was making a 13×9 pizza, it’d be okay to use the whole entire batch.  BAD IDEA!  The pizza ROSE and the dough was really thick, about 1 inch high.  Other than that, it was really good!  The bottom and edges were nice and crispy and the dough was cooked though.  Next time, I’ll use less dough and more ingredients.

Still waiting for the eggs…..

—Updated at 6 PM—

Supreme Pizza

The Story of A Cinnamon Bun

I never imagined how hard it would take to make these!  First attempt at proofing yeast in warm milk = FAIL.  I’m assuming that the milk was too hot and killed the yeast.

Nothing, just plain milk

Second attempt = FAIL.  I think I let the milk cool too long and it wasn’t warm enough to proof the yeast.  Third attempt, I heated up the milk, made sure it was lukewarm, added yeast and 1 tspn of sugar and TADA, it came out perfect!

Finally!  Secret: sugar!

I poured in my flour, sugar, and melted butter and stirred.  The dough felt really dry but I didn’t realize what was wrong with it at that moment……..until I saw went back and read some member’s comments, and realized that I forgot to add the EGGS!  The EGGS that I’ve been waiting all morning to warm up!  Ugh!

That’s some dry dough

Fourth attempt, milk wasn’t warm enough!!!  So poured it out and started on my last and fifth batch.  It finally came out the way I wanted it.  Added eggs, melted butter, and sugar and stirred.  Then I added my flour into my mixture.

Fifth and final attempt…it’s starting to look good

Whew…big sigh of relief

1 hour later…

Rolled out, spread with butter, brown sugar & cinnamon

Rolled up

Sliced

30 mins later

Baked it for 15 mins and spread cinnamon buns with cream cheese frosting.

Yummy!

The picture is blurry but I’ve got to say, those 12.5 teaspoons of yeast, 9 cups of flour, 5 cups of milk, and 4 fours of frustation sure tasted good!  Sighs.  I’m kind of sad that I ended up using A LOT of yeast to make these cinnamon buns turn out but it’s a good start.  They were so soft and delicious.  I will definitely make these again except I’ll take my time and make sure I only do it the first time!