Nesquik treats

Something for tomorrow, Friday treat. I made for my kids Nesquik Treats. Made with Fluff, Maine Maple Syrup, Sugar, and Vanilla mix well together than pour over Nesquik chocolate cereal in a casserole dish, in the fridge for couple hours.

Curry coconut chicken soup

My kids favorite curry coconut chicken soup, a bit spicy but that's how they like it.

Curry Coconut Chicken Soup
2 tablespoons vegetable oil
1 lb skinless chicken breast
2 garlic cloves, minced
3 shallots, minced
1 tablespoon ginger, minced
1 medium onion, diced

1 can coconut milk
1/2 cup coconut cream
1 tablespoon seasoning sauce
2 1/2 tablespoons fish sauce
2 tablespoons palm sugar

2 tablespoons curry paste (follow recipe)
1-2 tablespoons tamarind juice
tablespoon curry powder

6 potato (peeled, cut into cubes)
1 eggplant (peeled, cut into cubes)
1 red bell pepper, chopped
1/2 cup chicken broth



Cut chicken breast into bite size pieces (seasoned with seasoning sauce, salt and pepper)

Peel and cut egg plant and potatoes into bite size pieces

In a large sauce pan on medium-high heat, heat vegetable oil. When heated add in minced garlic, ginger, shallots and diced onions, cooked for 1-2 minutes. Add in chopped chicken breast, stir and cook for 5-6 minutes.

Add in curry paste and tamarind juice to the chicken, stir and combine for 2 minutes. Then poured in coconut milk, seasoning sauce, fish sauce, sugar. Stir in curry powder, potatoes, eggplant, and chicken stock. Add a dash of salt and red pepper flakes (optional) and cook for 6 minutes then let simmer until vegetable are cooked. Serve with cooked rice.

Curry Paste
3/4 teaspoon turmeric
5 whole black peppercorns (crushed with a mortar and pestle for finely ground pepper)
1 tablespoon coriander seeds (toasted in a skillet for 2 minutes, set a side to cool, then place in a mortar and pestle for finely ground coriander)
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon cinnamon

2-4 red chili (breaking off stems and spooning out most of the seeds)
2 stalk lemon grass (chopped off grassy tops, leaving about 4 inches, included the base and root end. Sliced crosswise into thin rounds and then coarsely chopped)
8 shallot
6 clove garlic
2 tablespoons galangal
cilantro
kaffir lime leave
1 tablespoon shrimp paste
1 or 2 tablespoons oil

In a food processor added in red diced chili, chopped lemongrass, shallots, garlic, galangal, cilantro, kaffir lime leaves, shrimp paste, all of the spices (turmeric, pepper, coriander, cumin, cardamom, cinnamon). Stir gently to combine before process. Then add 1 or 2 tablespoons oil and process until almost smooth paste. Scrap paste into a bowl and set a side.

French Toast

I used 1 loaf whole white bread, sliced into 1 inch thick, layered them in a casserole.

In a large bowl, cracked 8 large eggs, then whisked in cream, milk, sugar, cinnamon, nutmeg, vanilla bean, vanilla sugar, whisked with a fork and mixed all ingredients well, then poured mixture onto my slices of white bread, covered, and refrigerated overnight.

Early this morning I heated tablespoon butter in a non stick pan over medium heat. When butter melted, I cooked each french toast for about 3-6 minutes on each side until golden brown. Served with Maple Syrup and jam. I sliced a few for my son's lunch for school with a side of fruit. Whole family love it.

Pancake Strawberry sandwich shaped into a dinosaur

This what's inside my son's lunch box for school tomorrow. I made him homemade pancake strawberry sandwich shaped into a dinosaur and a heart strawberry pancake sandwich. Served with slices of apples.

For my pancake batter recipe http://sorieyahomemadecooking.blogspot.no/2012/12/morning-pancakes.html

Chicken tikka masala

I had fresh chicken breast in the fridge and I felt like making Chicken Tikka Masala for tonight's dinner. My boys wanted seconds, they thought it was really good and it was not too spicy.

3 tablespoon butter
1 jalapeno, minced
5 garlic cloves, minced
4 tablespoons ginger, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
2 tablespoon tomato paste
2 teaspoons garam masala
1 teaspoon salt
1 can tomato sauce
6 tomatoes, diced
1 cup måt fløte (food cream/heavy cream/ or half&half)

In a large bowl, I mixed together about 1/2 cup plain yogurt, ginger, garlic, salt, black pepper, seasoning sauce, paprika and poured over cut up chicken breasts. Covered, refrigerated, and let marinade for couple hours.

In a large sauce pan on medium heat, I added tablespoons butter, when melted add in garlic, ginger, jalapeno, minced onion cooked for about 2 minutes. Seasoned with coriander, cumin, paprika, garam masala, and salt. Then I stirred in tomato paste and cooked for 4 minutes. Stirred in diced tomatoes and tomato sauce. Brought to a boil and turn down to a simmer and cook for half hour.

Meanwhile using a grill pan on medium to high heat, I brushed a tablespoon oil and grilled my marinade chicken breast, cooked for about 4 minutes. When all chicken were cooked I placed chicken into my sauce and simmered for 10 minutes. Then I stirred in cream and let simmer for about 5 minutes for sauce to thicken. When done serve with hot steamed rice. I didn't have any cilantro and most grocery stores were closed so I had to do without.

Fluffy American Pancakes

This morning I wanted to make a special breakfast for my family. I haven't made pancakes for almost 2 years because I did not have any Maine Maple Syrup. During the Christmas holiday my parents flew across the Atlantic to visit. They brought Maine Maple Syrup and other snacks I haven't had for years. Sunday breakfast: homemade pancakes and sunny side eggs with Gouda cheese, salami, and sun dried tomatoes. 

Pancake batter

1 cup milk 3 Tablespoons white vinegar

1 1/2 cup flour 3 Tablespoons white sugar 1 Tablespoon vanilla powder 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs (lightly whisked) 2 1/2 Tablespoons butter (soften)

Combine milk and vinegar in a bowl or cup, set a side for 5 mins. Just another similar way to make butter milk.

In a large bowl add all dry ingredients and mix.

Then whisk in milk/vinegar mixture to the dry ingredients. Add in the eggs and butter. Whisk until most lumps are gone. Set a side to rest for 5-10 minutes.

Heat skillet over medium heat. Add 1 tablespoon butter or cooking oil, just to get the skillet grease. When butter melts, ladle 1/4 cup of pancake batter into the hot skillet. Cook until bubbles appears on the top about 2 minutes, then flip with a spatula and cook until brown (not too brown) on the other side.

Serve with maple syrup, cinnamon butter, fresh chopped fruit, whipped cream, chocolate chips, or jams.

My version of Vietnamese Pancake

For the batter

1 3/4 cup of rice flour

2 tablespoons corn flour

1/4 teaspoon turmeric powder

1 teaspoon sugar

1/2 teaspoon salt

1 can coconut milk

2 cups iced water

2 tablespoons oil

In a large mixing bowl whisk together flour, corn flour, turmeric, sugar, salt, coconut milk, water, 2 tablespoons oil until smooth. Cover and place in the fridge for about an hour or overnight to rest.

For the filling I used

3 clove minced garlic

1 onion, minced

1 1/2 lb ground pork lightly marinade with oyster sauce, soy sauce, fish sauce, salt and freshly ground pepper

1 lb bean sprouts

1 cup Chinese cabbage

1 cup shredded carrots

coriander

green onion

In a large skillet or a wok, on high heat, heat up 2 tablespoons vegetable oil. Add in minced garlic and minced onion, cook for 4 minutes then add in marinade ground pork, stir and cook for 10 minutes. Stir in the shredded cabbage, shredded carrots, bean sprouts, fresh coriander, chopped green onion. Cook and stir everything well and remove from heat.

In a large non-stick skillet on medium/high heat, using a ladle, ladle in flour batter, tilt the skillet to distribute the batter evenly. Cook for about 3-4 minutes until edge curls up.

Then add in the pork filling on half side of the pancake, sprinkle some more bean sprouts, and fold pancake in half, cook for about 2 minutes and slide onto a warm plate. Continue with the rest.

Serve with peanut dipping sauce or sweet fish sauce/chili sauce lettuce, herbs such as mint & basil