prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowlscoconut-curry-noodle-soup-8

2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish


  1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
  2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
  3. squeeze lime juice and add some scallions, saving some to top for garnish.
  4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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coconut tapioca dessert

March 19, 2017

prep time: 10 minutes      cook time: 25 minutes     total time: 35 minutes   yields 4 servingscoconut-tapioca-dessert-8

1 13.5 oz can coconut milk
1.5 c milk
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1/2 c mini pearl tapioca (90 grams)
1/2 c fresh strawberries, sliced (or fresh fruit of your choice – blueberries, raspberries, blackberries)


  1. add the coconut milk, milk, sweetened condensed milk, and vanilla extract to a small pot. stir and bring to a boil – watch it closely so the liquid doesn’t boil over. once it boils, immediately take it off the heat. let the mixture cool slightly, and put it in the refrigerator to chill. (this step can be done ahead of time.)
  2. in a pot, bring 4 cups of water to a boil. add the mini pearl tapioca (don’t add these before the water is at a full boil !) stir and bring it to a boil again. turn off the heat, cover it with a lid, and set your timer for 18 minutes. after 18 minutes have elapsed, the pearl tapioca should turn completely transparent, which means they’re fully cooked. strain the pearls, rinse them with cold water to prevent them from sticking, and set aside.
  3. divide the prepared coconut milk soup into bowls, then divide the pearl tapioca. top with your fresh fruit and serve !


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total time: 3 hours     makes 30 cookies

ingredients for cookie
2 sticks (1 c) of unsalted butter at room temperature
1 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 tsp kosher salt
3 c unbleached, all-purpose flour
dipping caramel (recipe follows)
1 c unsweetened shredded coconut
12 oz. chocolate chips


  1. in the bowl of an electric mixer, cream together butter and sugar. beat until light and fluffy. add in egg and beat until well incorporated, scraping down the bowl, if necessary. add in vanilla. beat until smooth. with mixer on low, add in salt and flour. mix until completely incorporated and dough is uniform. pull dough together and shape into a cylinder with a diameter of about 2.5 inches. wrap in parchment paper and freeze for at least 25 minutes.
  2. preheat oven to 350 degrees. slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. once you have made the desired amount of cookies, wrap up the cookie dough, freeze, and save for another time. use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. refrigerate for an additional 10 minutes. bake for 8 minutes, or until crisp. let cool completely.
  3. add coconut into the caramel. warm the caramel in the microwave for about 10 seconds if necessary. take cooled cookies and gently dip them completely in the caramel. place on a parchment paper lined baking sheet. freeze until set, about 5-10 minutes.
  4. melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. place the caramel coated cookies in the chocolate. use a fork to pull them out of the chocolate and place them on a parchment lined cookie sheet. use the chocolate still on the fork to drizzle stripes over the top of the cookies. refrigerate until set.

dipping caramel ingredients

1.5 c granulated sugar
4 T corn syrup (or honey)
6 T water
pinch of salt
6 T butter
6 T heavy cream (DO NOT use plain whipping cream)
1.5 tsp vanilla extract


  1. in a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. whisk until combined, and set over medium-low heat. swirl the pan every now and then to help distribute the heat. when the sugar dissolves completely, raise the heat to medium. when it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). as it is bubbling away, you want it to turn a deep amber color. when it does, remove from heat and, working quickly, use a spoon to scoop up a small amount of the candy and drop it into a small glass of water. if the bob turns hard like a lollipop, then it is ready. if the blob is still soft, put the pan back on the heat. keep testing until the candy is hard. remove from heat.
  2. whisk in butter, heavy cream, and vanilla. if the caramel isn’t smooth right away, return the pant to low heat and whisk until smooth.


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