Recipe(tried): Chicken Panang Curry and Hot Milk Cakes with Strawberries and Cream

Hey Everybody!

It's been a while since I last posted and there has been many times I wanted to post but I have been quite busy in the backyard. I did promise myself that if I ran across "a keeper", I would definitely share the recipe.

I had attempted to make Chicken Panang Curry before and totally messed it up by including the entire 4 oz. can of curry! Ouch! So I tried again after I found this recipe on the Internet by Thai Pepper, which I assume must be a restaurant. Their version is smooth and very delightful. You must add more of the curry paste if you want it hot. I also added fresh string beans, sliced carrots and used lime zest instead of the kaffir lime leaves due to unable to get them. The result was as good as my favorite Thai Restaurant's version.

I served this with white rice and DH loved it! Surprise!!!! Here is the recipe...

THAI PEPPERS PANANG CHICKEN CURRY
(ingredients for 1 person) (It served 2 of us)

8 oz. white chicken meat, sliced in long flat strips
1 cup coconut milk (I used the entire can)
1 tsp. finely shredded kaffir lime leaves (I used 1 t. lime zest
1 tsp. red panang curry paste
1 Tbsp. sugar (I used 1 tsp.)
1 Tbsp. fish sauce
1 Tbsp. vegetable sauce
3 to 4 fresh slices bell pepper
1 bay leaf

Place pan on medium heat. Add the oil and 3 Tbsp. coconut milk, whisk together and bring to a boil.

Add the curry paste and cook til it is fragrant and some oil surfaces.

Add the chicken., when blanched, add the rest of the coconut milk. Season with sugar and fish sauce. When curry comes to a boil, add kaffir lime leaves and bell peppers. Taste and adjust seasonings. (I added string beans, sliced carrots that I had cooked in the bag in the micro.)

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Now for the best part of the meal, we enjoyed strawberries with real whipped cream over a delicious sponge cake. The whipped cream is vanilla flavor andthe cake is divine! It cn be found in Bon Appetit April 2008 issue.

HOT MILK CAKES WITH STRAWBERRIES AND CREAM
Source: Rozanne Gold, Bon App tit, April 2008
Makes 6 servings

"Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with berries and whipped cream." BA Mag.

(I made this in a 9x9 glass cake pan and it came out delicious!

Nonstick vegetable oil spray
2 extra-large eggs
2/3 cup plus 1/2 cup sugar
3/4 teaspoon vanilla extract, divided
1 cup plus 2 tablespoons self-rising flour
2/3 cup whole milk
5 tablespoons unsalted butter
1 pound large strawberries, hulled, thinly sliced lengthwise
1/2 cup chilled heavy whipping cream
1 tablespoon powdered sugar

Preheat oven to 425 F. Spray six 3/4-cup custard cups with nonstick spray.

Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla. Add flour and beat 30 seconds.

Bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.

Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes.

(DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.)

TO SERVE:
Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.

Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.

Remove warm or room-temperature cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.