Skip to main content

Color me Spicey!

My Panaeng Curry Pork Dish!
Well this week it seems I have been inspired to make spicy Asian dishes and I mean spicy lol. I just can't get enough of curry dishes. Anything spicy works for me and I am lucky enough to have a very willing guinea pig to help!

I was lucky enough to have access to a free trial of the Rouxbe cooking school, courtesy of the Cooking Club of America and having watched many instructional videos I happened upon this dish.

My first attempt was supposed to be my first proper Stir Fry, a Panaeng Curry with Pork. However if I am being truthful, during the cooking process it ended up looking more like a Green Curry dish than anything, but it all sorted itself out in the end. Having said that, it did still taste yummy non the less thank God, so not a complete wast!

My next attempt at an Asian inspired dish was a Sweet and Sour Chicken! recipe which was surprisingly easier than I thought it would be and actually turned out pretty well. Lets put it this way, I don't' have to worry about left overs!

So if you have time, check the recipes out and have ago. You can never have too many curry dishes if you ask me!

My Sweet and Sour Dish!
Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus.

Peter Ustinov


  1. I love all these spicy dishes! They look so good.

  2. Looks so good! I love curry dishes, too, but they can't be too spicy... I can't handle it. :)

    1. Lol I hear can always use less spice. I am about to post a quick recipe for Chinese curry that might be better for you if your not too keep on "too" spicy in the Indian food.


Post a Comment

Popular posts from this blog

Deviled Eggs - House Special!

Well I have to tell you that this recipe was cause of some contention in our home as this is my hubbies own personal recipe! However in the spirit of Memorial day weekend and "for the greater good", (Chant - the greater good - Hot Fuzz reference lol), I have permission to share; you are special indeed!

So for this recipe I used the following:

1 Dozen Eggs.
1 Tablespoon of Mayonnaise.
1/2 Tablespoon of Caesar Dressing.
1/2 Tablespoon of Ranch Dressing.
1 Teaspoon of chopped/minced Dill Pickles, reserve 1 teaspoon of   
1/2 Teaspoon of Mustard, we use yellow mustard.
1/2 Teaspoon of White Vinegar.
Salt and Pepper to taste.
Paprika for later, to sprinkle over finished Deviled Eggs.

Boil your eggs. When ready, pop the eggs into a bowl of iced water. This prevents the egg yokes getting that blueish color around the edges. Shell the eggs, then slice them in half. Pop out the yellow yokes into a separate bowl  and place your empty halved egg whites onto a tray. Cover these and place in…

Chocolate Iced Boxed Pie - Yummy!

Ok kids, there are many, many recipes out there for this and as you know like most recipes they range from easy to hard. Well that special someone loves Chocolate Ice Box Pie and so it was a must that I not only learn how to make it, but make it really, really yummy, just like Grand Ma made it lol! So I searched and searched and found a recipe that to me sounded too easy, so easy in fact that I just had to try it and see how it would go down!

Well I followed this really easy recipe to a T, and whalla, it made the most delicious pie ever, so much so that I even liked it and I don't do chocolate pies/cakes, although I do love chocolate lol! So here you go...give it a whirl and see what you think!

You will need the following...such a long list...NOT!

1 Pint of Vanilla Ice Cream.
1 Cup of Milk.
1 Large packet of Chocolate Instant Jello Pudding.
1 9" pie shell, of course if you have time, you can make your own pie crust.

Then you pretty much blend everything together. In a mixer, blen…

Tex Mex Night - Chicken Fajitas with home made Flour Tortillas!

Tex Mex is a big favorite in our house hold and so I thought what the heck, tonight I will go all out and try make everything from scratch. As I have just started this blog tonight AFTER I cooked dinner, I did not take pictures but I will in future so bare with me. Its all a work in progress as are my culinary skills! So I will use stock photos where possible for now, where fitting.
So earlier in the day, I got two boneless breast of chicken out that I had defrosted and I butterflied both of them. This made it much easier to cut in to thin strips. When I was done cutting the chicken up into strips, I placed them in a container, and added the following, mostly eyeballing as I went. You can use a plastic seal bag too if you like. Whatever works best for you.
Chicken Marination:
3 tbs of lemon juice and 3 tbs of lime juice - Enough to coat the chicken when all the spices are added. 1 tsp of Paprika. 1 tsp of Chili. 1 tsp of Cayenne pepper. 1 tbs of Ancho Chili Powder. 1 tsp of Garlic powder. 1 ts…