April 23, 2016

Crab Rangoons

Crab Rangoons kinda night!?

The recipe is below.
8 oz of cream cheese (softened)
4 oz of imitation crab meat
2 scallions
1 clove of garlic minced fine
1 teas of Worchestershire sauce
1 teas of soy sauce
1 teas of sugar

for the sauce:
1/2 cup of dijon mustard
1/4 of rice vinegar
1/4 of warm or hot water (not boiling)
1 TBSP of sweetener
1 teas of sesame oil

Once your cream cheese is softened
(you can just leave it on your kitchen counter for 15-20 min.)
fold in the rest of the ingredients
and fold into your favorite shape with wonton wrappers.
Deep fry on medium high heat until the wrapper is golden.

Whip it good Let's Cultivate Food

April 3, 2016

Chicken Coconut Curry

Curry is a favorited comfort food for many.
Curry is common in many south Asian countries.

A very easy go to curry dish I like to show people
how to make is coconut curry.
You can use Masaman curry which is a medium spice level.
You can also use green curry and if your palate is
craving a spicy kick- you can use red curry paste as well.

I would use 1 heaping teaspoon of either curry paste that
you prefer and add to your liking little by little.

below is a basic recipe you can start with and then add to your liking.

Coconut curry with chicken
3/4 - 1 can of coconut cream
1 heaping teaspoon of Masaman curry 
1 chicken breast cut into cubes or chicken thighs
2 large potatoes cut into 1 inch cubes
1 head of cauliflower florets (about 1 inch)
3 cloves of garlic minced up or sliced (to your liking)
1 inch of ginger grated
1-2 onions diced small

It's best to cook for 45 minutes to an hour. 
The longer the better as everything with
infuse together.  Curry is best eaten on a bed of
Basmati rice (with celery seed) or coconut rice.  

For a topping or garnish- you can place thin slices 
of red bell pepper and scallions sliced thin.

Chop It Like It's Hot Let's Cultivate Food