Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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Thai Tea & Clarified Thai Milk Punch

Thai Tea

Notes

Recipe taken from White On Rice Couple

Ingredients

  • 4 cups water
  • 12 grams loose black tea, or 4 black tea bags
  • ¾ cup granulated sugar
  • 2 anise stars
  • 1 green cardamom pod, smashed
  • 2 whole cloves
  • 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
  • ice

Directions

  1. Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
  2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
  3. Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
  4. You can make this ahead of time and have the organic Thai tea chilling in the fridge.
  5. Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Clarified Thai Milk Punch

Notes

Recipe taken from Reddit

Ingredients

  • 500ml Thai Tea
  • 200ml Añejo or Dark Rum
  • 150ml Ruby Port
  • 40ml Lemon Juice
  • 40ml Orange Juice
  • *85g Sugar (omit if using sweetened tea as from above)
  • 235ml Milk

Directions

Combine all ingredients (excluding milk) and then add into milk and rest in fridge until curdled. Strain through coffee filter and fine mesh stainless steel strainer. Pour over 1 large ice cube and garnish with dehydrated orange wheel.

Posted on » by Dino » Theme:

Chicken Satay with Peanut Sauce

Notes

Recipe taken from Damn Delicious.

Ingredients

  • ¼ cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 ½ teaspoons yellow curry powder
  • 1 ½ teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Directions

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2–3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12–15 minutes.
  7. Serve immediately with peanut sauce.
Posted on » by Dino » Theme:

Cheese-Stuffed Arepas

Notes

Recipe taken from FoodNetwork.com

Ingredients

  • Kosher salt 
  • 2 cups pre-cooked white corn meal, such as P.A.N.
  • 4 ounces part-skim mozzarella, cut into 8 cubes
  • ¼ cup vegetable oil, or as needed

Directions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Stir together 2 ½ cups lukewarm water and 1 ½ teaspoons salt in a large bowl.
  3. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  4. Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and ¼-inch-thick.
  5. Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and ½-inch-thick (see Cook’s Note).
  6. Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side, making sure the oil is hot for each batch (this actually took 12 minutes per side!).
  7. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.