Sunday, December 31, 2017

A Thai meal: drunken noodle and chicken satay

It's been a while since we've had Thai food. My pad thai and spicy basil beef are the regular Thai dishes in the house. But what better way to cook a couple Thai dishes when you just saw chef Jet Tila's video of Drunken Noodles and Chicken satay and you know you have most of the ingredients.

I tried to follow the recipe to the T so it would end up tasting how it should be. But knowing me, I am the queen of substitution (Tee-hee! In my house, in my opinion). I used cornstarch glass noodles instead of the wide rice noodles required for the traditional Drunken Noodle dish. And used regular vine tomatoes and bone-in leg quarters for the chicken satay. Those were what i had instead of the grape tomatoes and chicken breast. I also did not have the sweet soy sauce so I used low sodium soy sauce and added 1 T sugar to the whole sauce recipe. 

After making these dishes and tasting it-I never knew how I missed Drunken Noodles and chicken satay until today! 

Chicken Satay.

Peanut Sauce.

2 tbsp (30 ml) vegetable oil
1 tbsp (16 g) red curry paste, or more to taste
2 cups (490 ml) coconut milk
2 tbsp (30 g) chunky peanut butter, or more to taste
2 tbsp (30 ml) fish sauce
1/2 tsp rice vinegar
2 tbsp (30 g) sugar, or more to taste 


1 Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.

2 Stir in the coconut milk and bring it to a boil and cook for two minutes while constantly stirring. Be careful not to let it boil over. Add the peanut butter, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes. 

3 Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce, for one minute more, then remove it from the heat. An oily film will rise to top; skim it off if you wish.

Chicken Satay.


1 T (15 g) curry powder
1/2 T (8 g) pepper
1 T (15 g) salt
1 T (15 g) sugar
1 tsp garlic powder, or more to taste
1/4 cup (60 ml) coconut milk
3 leg quarters, bone-in; skin on. (Supposedly 2 lbs (900 g) chicken breast)
(optional if using leg quarters) 10-15 6-inch bamboo skewers, soaked in water


1 To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl. 

2 Slice the chicken against the grain into 2” inch square tiles about 1/4” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.

3 Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

Drunken Noodles:



4 T low sodium soy sauce
1 T oyster sauce
1 1/2 tbsp fish sauce
2 T sugar
1 tsp sriracha sauce
1 tsp minced garlic
8 Thai basil leaves, finely chopped 

Drunken Noodles

3 T cooking oil
3 garlic cloves, minced
2 serrano chilies, sliced thin (do not cut up if you do not want it spicy)
2 eggs
6-10 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups cooked glass noodles (rice or cornstarch or bean thread) at room temperature; drained.
1 cup Thai basil leaves, loosely packed
1/2 cup tomato chunks; remove pulp and seeds or use grape tomatoes, halved

Soak thinly sliced serrano peppers in 1 c water with 1 T salt. Remove from water soak when ready to use. Or throw in 2 whole serrano peppers #5 procedure.


1 Combine sauce ingredients in a small bowl and set aside. 

2 Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.

3 Add eggs in and lightly scramble until barely set.

4 Add shrimp and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.

5 Add sliced and soaked serrano peppers (or whole), fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. 

Serve hot!

Recipe heavily adapted from Jet Tila's website with substitutions stated above.

Monday, December 25, 2017

Mexican Christmas Dinner 2017

Maligayang Pasko! Feliz Navidad! Merry Christmas! Happy holidays, world!

Our simple Christmas dinner.

  Homemade baby! "Cheese chili relleno"

Out of the blue! Store bought "chicken tamales".

 Slow roast beef. Additional protein.

Mexican "Street corn on cob". I swear I could just eat only this today!

Just flan for dessert.

 Late upload: Macaroon balls and Cassava cake.

Friday, December 22, 2017

review: doritos wasabi flavored corn chips

It tastes like their yellow corn chips, dusted with wasabi powder. Honestly-I love it! Great as a side to your sushi lunch or dinner. Or just for munching! Don't forget a glass of tall, green iced tea.
photo by

Monday, December 18, 2017

Cranberry sauce bars

The sauce was a left over from the (Anthony Bourdain) cranberry sauce I made for thanksgiving. It was so good I decided to put it in the freezer. I knew I am going to do something out of it. Then I remembered I had them and it was a week before Christmas so I just thought I'll make some bars out of it and use it as the filling.

Wow! Absolutely holiday tasting snack (or breakfast!): fruity, tangy, sweet, crunchy. But after 24 hours in an airtight container, it moistens and gets soft but retains that same taste. Either way, you will love this bars!


Cranberry-Orange Sauce.

12 oz. bag of fresh cranberries
1 large orange and all (remove seeds)
1 cup granulated sugar (I added 2 tablespoons of sugar.)
Blitz in a food processor until sauce consistency. Transfer into a jar or bowl; cover with plastic wrap. Chill for 2 hours or overnight. Otherwise, chill everything (inc. sugar) before pureeing. You still have to refrigerate the sauce for at least 1 hour before using as filling for the bars. You want to let the sugars and acid set in.

CRUMB recipe.

Note: If you’re not having oatmeal in the crumb, use 3 cups AP flour instead of 2½ c. Or more oatmeal, lessen flour.

1 cup granulated sugar
1 teaspoon baking powder
2 ½ cups all-purpose flour
1/2 c oatmeal
1/4 teaspoon salt
Zest of one orange or lemon
1 cup (2 sticks) cold unsalted butter, cut into chunks
1 large egg

Combine everything in a large bowl. Set aside.

  1. Preheat oven to 375° F or 191 ° C. Using a 9 x 18 pan (quarter size), lightly brush or rub with melted butter or cooking oil. I also lined it with parchment paper-bottom and sides (optional).
  2.  Spread and flatten half of the crumb mixture on the bottom of the prepared pan. Stir cranberry sauce then equally pour the sauce on the crumb; lightly spread with a tablespoon or spatula. Sprinkle the last half of the crumb mixture on top of the sauce. 
  3. Bake in the preheated oven for 45 minutes or until sides are light brown. Cool completely before cutting into squares. 
  4. I think I made 24 squares out of the recipe but I am not sure. Lost track (grin). Just slice & cut them equally as you wish.
Hope you enjoy them!