Easy Thai Shrimp Curry

It seems forever since I made a homemade curry! We are a little spoiled here in New Haven as there are many good curry houses both Thai and Indian so I have been a little lazy in making one at home. I made curry more often when we were in west Michigan as, honestly, there weren't really any good authentic curry there so I had to make them at home a lot of times. But, it turned out well for us as I learned to make really good curry dishes so I am thankful for that opportunity and no regrets! You can check the search box and find 10 different curry versions on this blog - yes, that's how much we love curry!

Lumpia (Filipino Vegetarian Spring Rolls)

You may be wondering why I am publishing another Lumpia recipe when I already have 2 on this blog. Well, you may or may not know it - but there are actually many variations of Lumpia (Filipino Spring Rolls) namely: Lumpiang Sariwa (Fresh Lumpia - unfried with a crepe-like wrapping), Lumpiang Hubad (Naked Spring Rolls - as you may have thought - it's fresh Lumpia without the wrapping), Lumpiang Shanghai (not really from Shanghai but named after the Chinese city which is mostly made with a meat-filling), Lumpiang Ubod so-called because it's made with Ubod which is the heart of the coconut tree and lastly, Lumpiang Gulay or simply Lumpia which is this recipe.

Green Tea Chocolate Muffins

I am swamped with paperwork today. It's not fun. I've done this routine countless times before. But it's never an enjoyable experience; it's always tedious. I am talking about applying for a visa. Since I still have my Filipino passport, even though I am a permanent resident here in the US, whenever we travel abroad I still have to apply for visas (except when I am travelling around South East Asia where there is reciprocity agreement among neighboring countries so no visas are required).

Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave - CASSAVA CAKE. With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce - my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy. Go to any mall or market anywhere in the Philippines and you're sure to find cassava cake being offered on sale. We just love this delicious dessert so much!

Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they're not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa and South America. It is in fact a staple much like corn and rice in certain countries. This is what a cassava looks like. You can find these already frozen and grated at many Asian stores so it's very accessible now.  And certainly in the Philippines, you can find the tree all over the place.

Photo credit goes to Amada44 who contributed this photo to Wikipedia.

While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I've had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much. Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! ;)

For this version, I added a little ground cardamon which you probably won't find in any other usual cassava cake recipe but I thought it might work and wow it did! Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot. And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval. But if you can't find cardamom, don't worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavor. Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I'll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top. So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make  this! Enjoy!

Cassava Cake with Creamy Custard Topping

By: Manila Spoon
May 9, 2015



With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce - your taste buds will dance with joy with each bite of this favorite Filipino delicacy.

Ingredients

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 - 1/8 teaspoon ground Cardamom (optional but highly recommended)

For the Custard Topping 


• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

Instructions

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11).
2. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan.
3. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
4. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.
5. Cool completely before slicing. I promise this is a slice of heaven!

Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes

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Green Tea Cream Cheese Brownies

Hubby and I are both away from our respective families. His parents are in England while my family are all in the Philippines. Hence it's normal for us to often travel around the globe so we can visit our families. It is quite expensive to do that but we don't mind as we miss our family and always love to see them. Besides, it's a good excuse to travel to other countries either on the way or while we are in that particular continent.

Slow Cooker Red-Cooked Chicken

I love cooking Chinese food. It really is, next to Filipino cuisine, my favorite. Whenever I crave something with Asian flavors that means family dinner will have rice and a Chinese viand. Also, it's much easier to find ingredients for Chinese recipes nowadays as chances are you are within walking or driving distance from a Chinese store. However that is not often the case with my Filipino ingredients although of late many Asian stores now carry some of the basic Filipino must-haves for cooking. For this reason, Asian night means mostly Chinese night.

Corn and Spinach (Suam) Soup

When I was growing up, this was our fall back soup. When my Mom or our help either runs out of ideas or time to make something elaborate for dinner, you can be certain - Suam na Mais or Corn Soup would be on the table. Don't get me wrong, I never had any issues or bad feelings about this soup even though I have had this so many times. In fact, I actually miss it as my Mom (or our former helpers) are not here to make this soup for me. This time, I have to make it for myself and my family.

Chicken and Pork Adobo

To say that I love Adobo is an understatement! I live Adobo! The proof - this is my 4th version of this famous Philippine national dish and this may not be the last as I am always on the hunt for different versions of this Pinoy classic. This one is special though as this is my family's personal favorite.

Shrimp in Sour Soup (Sinigang na Hipon)

Living in an island archipelago surrounded by waters can have a lot of advantageous! For me this is the top reason - fresh seafood! So when I went back to the Philippines for a holiday, I asked my mom if she can cook for me Filipino dishes that all involve seafood especially shrimps and prawns which are my ultimate favorite. Of course, I was also thinking that I only have one shrimp recipe on the blog and it's about time I add another one, after all I am from the Philippines where shrimp dishes of different varieties truly abound.

Daing na Bangus (Milkfish marinated in Vinegar and Garlic)

Ok, so I admit I love to eat Fish for breakfast! My husband, and perhaps some of you, may think it's weird to eat fish early in the morning. I must admit it is a matter of taste and culture. In the Philippines and perhaps other parts of Asia, it is pretty common to have fish for breakfast. My parents eat fish for breakfast everyday. It is not only by choice but because they truly love it.

Lechon Paksiw (Stewed Roast Pork)

Happy 2015!!! It seems forever since I last posted here. Please pardon my prolonged absence as my family and I have been on a much needed holiday here in the Philippines. As of this writing, my family are already in the US although I am still here in Manila as I still have some business to attend to.

Ginisang Munggo (Mung Bean Soup / Stew)

With beans, spinach, tomatoes and meat this hearty and healthy soup is filling and delicious!

Mung Beans or locally called "munggo" is considered a staple food in the Philippines especially in the provinces. Just a small amount of mung beans with added meat (like chicken, pork, or shrimp) or even meatless truly goes a long, long way and can easily feed an entire family. I think that's why it's quite popular. Not only can it feed a lot of people - it is also quite cheap and also very nutritious! If you're abroad, you can find mung beans either in the Asian section of your grocery or in any Asian store.

Green Mango Smoothie

When it comes to tropical fruits - the Mango reigns supreme in the Philippines. I grew up with mango trees in our backyard. I have memories of my grandma smoking the mango tree. She would rake the dried leaves and twigs in our backyard into a pile under the mango tree and light a small fire - the purpose is to get the smoke up into the tree. Some say it's because the smoke drive the bugs away from the precious fruits that they love to nibble on. I don't know if this is scientifically true but that tree has always given us bag loads of mangoes. 

Slow Cooker Coconut Curry Beef Stew

Fall is the time to make delicious comfort food that will help us cope with freezing cold winter nights. I often experiment on different types and flavors of beef stew so all throughout the season we don't get tired of the same old, same old recipe. This time, I fancied something with a bit of an Asian kick. For convenience I used the slow cooker so it's just a matter of dumping all the ingredients in and then it's ready when we are.

Grilled Sausages with Peppers in Sweet Chili Sauce

My husband is British as you probably already know especially if you are a regular follower of this blog. That means, like most, Brits, he loves Sausages. So when summer comes, you can be sure we'll be grilling aplenty. Oftentimes, there are left-overs and we love it when that happens! The reason why? This recipe!

Keema Beef Curry

As you know, I am always trying new recipes, not only for my blog but so that my family doesn't get tired of the same old ground beef recipes that I seem to recycle many times over. I found this delicious Keema Beef Curry and thought I'll give it a try and give it our own spin as usual. My dear hubby, who is a huge curry fan, loved  it. We had an unexpected guest last night too so I served this to him as well. He confessed he ate a few servings and totally enjoyed it, too.

Nasi Goreng (Indonesian-style Fried Rice)

Oh, Fried Rice - whatever the style of cooking, seasoning or its origin, I totally love it! I think it is one of the most versatile side dishes and when some meat and vegetables are added, it can be a one-pot meal on its own right. Moreover, it is such a big money-saver as you don't waste left-over rice by throwing it away, you can use it and make a delicious dish out of it.

Green Curry Laksa

Laksa, a very popular dish in South East Asia and am pretty certain in other parts of the world, is essentially a coconut curry soup with noodles often with chicken or shrimp, bean curd puffs, fish sticks and sometimes bean sprouts for extra crunch! The flavor is amazing and complex - a little sweet, tangy, savory, creamy and definitely spicy-licious from all the wonderful spices added to it. It's the kind of food that hubby and I love - multi-dimensional in taste and truly satisfying.

Spicy Coconut Pumpkin Soup

Nowadays, I am in-love with anything that has coconut in it. Perhaps because I do miss my lovely island of Marinduque where we are surrounded by towering coconut trees. I have so many lovely memories of my childhood that involves this amazing tree and of course, it's delicious fruit. My parents own some piece of land in the barrio (small village in the outskirts of our town). Most of the land is devoted to rice fields but the mountainous areas are all covered with coconut trees. My parents have tenants who stay in the land either for free or for a very low rent and in return cultivate the rice crops among other things. Occasionally, we visited and to see how things were going, if the harvest would be plentiful as the rice that we ate then really came from these fields (well, when I was young I really didn't care for that but my parents did, of course.) For me, I was more concerned if we would either be able to ride the carabao (our beast of burden and really the farmer's best friend in the Philippines) during the visit and if they would be willing to give us some fresh coconuts straight from the tree. 

Chicken Adobo (Chinese Style)

If there is a dish that defines what Filipino cuisine is all about - it's adobo, the unofficial, national dish of the Philippine islands. There are as many versions of adobo as there are many islands in the Philippines. Perhaps not as many as 7,107 islands (the whole Philippine archipelago) but ask each Filipino family and each will tell you their own adobo recipe handed down from one generation to another differentiated not so much by the kind of ingredients they use but more on the style or technique in cooking the dish.