Pandan Chiffon Cake

Pandan Chiffon Cake 

**remember with this cake..you need a nonstick tube cake pan or angel food pan and DO NOT PREGREASE the pan because the cake will not rise of you do.

Ingredients: 

8 egg yolks

1 1/4 C sugar

3/4 C veg oil

3/4 C coconut milk 

1 C cake flour

2 tsp baking powder 

1/4 tsp salt

2 tbsp pandan juice

2 tsp pandan essence 

1 tsp vanilla essence

(* You can use 3/4 tsp of pandan paste, in place of pandan juice and pandan essence. Although convenient, pandan paste definitely tastes more artificial, so stick with fresh pandan and pandan essence, if you can)

***1 tsp cream of tartar

Instructions:

Preheat the oven to 350 in my oven 

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.

Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.

Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.

Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter.

Bake at 350 in preheated oven, for about 55 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)

Once u take out the oven 

Flip the pan over for cooling...invert the cake pan

Shrimp Pad Thai

Shrimp Pad Thai

Ingredients: 

1 lb peel devein shrimp 

4 scramble eggs--set aside

1 pack pho or pad Thai Noodle (soak or lightly blanch...set aside)

1 teaspoon minced garlic

1 cup Pad Thai sauce 

4 Tablespoon sesame oil 

1/8 c brown sugar 

1/8 c fish sauce 

1/8 c rice vinegar 

1/8 c Sriracha 

1/8 c soy sauce 

(Mix all sauce in a bowl and set aside) 

1 cup bean sprout 

1 cup shredded carrots

Garnish: 

Lime wedge 

chopped cilantro 

Chopped green onion 

Crushed peanut 

Cook scramble egg --then set aside 

Taking shrimp and garlic n sauté with a little sesame oil .. Cook until pinkish then set aside 

Add some more sesame oil then add the noodles ..cook for about 1 minutes then add the sauce then add the eggs, carrots, shrimp, bean sprout ..toss together..cook for another 5 minutes then plate.. Garnish with chopped cilantro, green onion and crushed peanut. 

Squeeze some lime and add more Sriracha if you like it spicy enjoy!! 

Shrimp Bruschetta

During lent season I try to come up with as many seafood food items as possible. These shrimp bruschetta are perfect for appetizer during lent.  Easy to make and so flavorful. I got the idea from my sister in law. 

Ingredients: 

2 loaf of French bread (cut at an angle into 1 inch thick) 

1 pound peeled and deveined shrimp (chopped very finely) 

1 cup mayo 

1/2 teaspoon Tony Chachere's 

1/2 teaspoon pepper 

1 cup Mexican cheese mix 

Dried parsley 

Paprika 

Direction: 

Preheat oven to 350 

In a large bowl mix the chopped shrimp, mayo, Tony Chachere's, pepper together. 

Taking a teaspoon of shrimp mixture and spread it over the sliced bread. 

Sprinkle a little cheese, dried parsley and paprika on each sliced 

Bake at 350 for about 10 minutes or until golden brown. 

Serve hot 

                     Sliced bread 

                     Peeled Shrimp 

                     Finely Chopped Shrimp 

                 1 cup Mayo 

      Shrimp and Mayo mixture with tony 

                 Chachere's and pepper 

    Shrimp mixture spread on top of sliced bread 

              Sprinkle of paprika 

            Sprinkle of Mexican cheese 

            Sprinkle of dried parsley

                 Shrimp bruschetta 

Salmon Burger

Lent season is here so I have to come up with many seafood items to cook since we can't eat meat on Fridays. 

My daughter loves bake salmon but we never used up the whole salmon slab so I always try to find something to make to use up the extra salmon that we have. 

SALMON BURGER 

Ingredients: 

• 2 lb fresh skinless and deboned salmon, cut into small chunks
• 1/2 cup Italian bread crumb
• ½ lemon, juiced
• 2 TB finely chopped red onion
• 4 TB mayonnaise
• 2 TB dijon mustard
• 3 TB chopped fresh cilantro and parsley 
• 1 tsp salt or Tony Chachere's (I like the creole  taste) 
• 1/2 tsp pepper
• 3 tablespoon butter or olive oil

Instructions

1. Pour the bread crumbs in a large bowl. Add the finely chopped chunks of salmon to the bowl. I chopped mines finely with a knife.. If you prefer you can use a good processor and pulse it a few times.
2. To the salmon and breadcrumbs add the remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together.
3. Form the ingredients into hamburger patties.
4. In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 3 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly golden brown.
5. Serve wth hamburger buns. 
6. I like to dress mines with mayo, lettuce, tomato, ketchup, cilantro and Dijon mustard. 

Enjoy!! 

Bake Lemon Garlic Chicken

Ingredients: 

1 whole chicken (3lb---clean and wash and pat dry---set aside) 

1 Tablespoon Hidden Valley dried Ranch dressing 

1 Tablespoon garlic powder

1 Tableapoon onion powder 

1 Tablespoon Tony Chachere's

1 teaspoon crack black pepper 

(In a medium size bowl...mix all the seasoning together) 

1 stick butter 

***To make the skin really crispy lather the butter all over the chicken then sprinkle the seasoning all over the chicken. 

Stuff with 1 lemon (sliced in half...and take out any seeds) 

1 small onion 

4 cloves garlic 

**4 medium size potato (cut into 4) and lay on bottom of the baking pan. 

Lay the chicken on top of the potato. 

Garnish: 

chopped parsley

sliced lemon 

Baking Direction: 

Preheat oven to 400 

Cover the chicken for 45 minutes...then uncover and bast with the drippings then bake for another 45 minutes. 

Last few seconds...broil so the skin can get a nice crispy golden color. Keep a close eye...because you don't want to burn the chicken. 

Let your chicken rest for about 10-15 minutes before you serve. 

***depending on your oven you might have to bake longer

Serve with rice pilaf and potato