Week Five- Exploring cuisine of Southeast Asia


This week I made broiled tilapia with a coconut curry sauce and served it with brown rice. Not only was this my first time making Thai food, it was also my first time cooking fish; I’d say the dish was a complete success.

Seafood is a huge component of Thai cuisine, many people who live on the coast of Thailand make their livelihood through the seafood market. Flavor is also a large constituent in Thai cuisine; many recipes call for various spices, creating an aromatic component  to each dish. Thai cuisine also varies according to region, and each region tends to share correlations with surrounding areas. Some Thai dishes are also based from Indian and Laotian adaptations.


1 teaspoon dark sesame oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk
2 tablespoons cilantro
4  tilapia fillets
3 cups hot cooked white rice
1 lime

I used the directions from Food.com’s website:



Some other Thai dishes you may want to try:

  • Thai Spring Rolls


  • Pad Thai


  • Thai Pork with Peanut Sauce


  • Chicken Satay


  • Thai Tofu


  • Thai Cashew Chicken


  • Tom Yum Koong Soup


  • Red Curry Thai Shrimp


  • Thai Fish Cakes


  • Pad Se Eew


  • Gkai Kamin



Week Four- Experimenting with Brazilian street food


I decided to attempt Brazilian cuisine this week! Coxinha, a popular Brazilian street food, is essentially a chicken croquette. They turned out pretty well, not to mention they tasted delicious.

The cuisine of Brazil has been influenced by both European and African culture. Like many countries, the food of Brazil varies on a regional basis. Beef, chicken, and various types of seafood are common elements to many Brazilian dishes. Corn is also commonly used in Brazilian cooking as it is indigenous and easy to produce.


  • 1½ pounds chicken breasts ( I got mine pre-cooked from Publix)
  • 4-5 cups chicken broth
  • 1 carrot
  • 1 onion
  • 2 bay leaves
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 tablespoon lime juice
  • 1 8oz package of cream cheese, softened
  • 3 cups of flour
  • 2 eggs
  • 3 cups of very finely grated bread crumbs
  • Vegetable oil
  • Salt and pepper to taste


  • Add the carrot and one of the onions (cut in half) to a pot filled with chicken broth as well as the bay leaves.
  • Cook broth for 20 minutes, then strain and reserve broth.
  • Shred the chicken into very small pieces
  • Stir the softened cream cheese and lime juice into the shredded chicken.
  • Chop the second onion and the garlic. Sauté the onion and garlic in 3 tablespoons of butter until golden and soft.
  • Cooked onions and garlic to the chicken mixture and stir until everything is well mixed.
  • Bring the saved chicken broth to a boil in a saucepan, and gradually stir in the flour
  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.
  • Press a golfball size (about 1½ tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling.
  • Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.
  • Roll the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 30 minutes.
  • Fill a pot with enough oil to cover the coxinhas. Heat the oil on the highest stove setting. Fry the coxinhas until deep golden brown.


Some other Brazilian dishes you may want to try:



Empadinhas de Palmito










Moqueca de Peixe




Pao de Queijo


Week Three- An attempt at the food of France

This week I chose to attempt Flamiche, a puffy cake-like pastry with artichokes and cheese.

Unfortunately, it didn’t turn out as well as I hoped it would, but it still tasted like the real thing.

The cuisine of France has adapted over time. Originally heavily influenced by Italian culture, France has now developed its own indigenous flare to cooking. Cheese is a large component of French cuisine, hence why I used it in this week’s dish. French cuisine is well known for its rich sauces,  which can be based off a variety of things. A common French meal consists of three courses, however I only had the energy (and time!) for one.


  • 10½oz all-butter puff pastry
  • 1oz butter
  • 2 tablespoons olive oil
  • 3½oz mixed mushrooms, preferably wild, torn or sliced
  • 2 leeks, washed and sliced
  • 5½oz chargrilled artichoke hearts (drained weight), sliced
  • 3½oz gruyère (usually made with vegetarian-friendly rennet), coarsely grated
  • 4 tablespoons crème fraîche
  • 1 large egg, lightly beaten, plus 1 yolk
  • 1 teaspoon chopped sage plus 6 whole leaves


  • Roll out the pastry on a sheet of non-stick baking paper
  • Cut out 12in circle, transfer the pastry on its paper to a baking-sheet, place in fridge
  • Preheat the oven 400°F
  • Melt half the butter and half of the olive oil in a saucepan over a high heat.
  • Add the mushrooms, stirring occasionally, for a few minutes until golden, tip out into a large bowl.
  • Reduce stove heat.
  • Melt remaining butter in the pan and add the leeks and salt (to taste).
  • Cover the pan with lid and cook for 10 to 15 minutes
  • Add the artichokes and three quarters of the cheese to mushrooms
  • Beat the crème fraîche, beaten egg, nutmeg and chopped sage, and pour over the leek mixture.
  • Spread over the pastry
  • Scatter with the remaining gruyère, brush the border sparingly with the egg yolk.
  • Coat the sage leaves with the remaining oil and press on top.
  • Bake for 35 minutes, until golden brown and crisp.



Here are some other French dishes you may want to try:

Confit de canard


Salade nicoise




Tarte tatin


Chocolate souffle






Moules Frites