Chocolate Mousse Pie

Chocolate is my absolute WEAKNESS. I've never been a fan of candy, but chocolate is another story.

This chocolate mousse pie is decadent, chocolatey, and isn't overly sweet because I use dark chocolate in my recipe. And since research shows that eating dark chocolate can be beneficial to your health, consuming this pie is practically like saving your life.

Seems legit.

INGREDIENTS:

5 ounces of chopped dark chocolate (may sub for semi-sweet)

4 egg yolks

1/4 cup of sugar

1 cup of heavy whipping cream

3 Tablespoons of prepared gelatin (see recipe below)

prepared whipped cream (see below)

TO MAKE THE GELATIN:


1 package of unflavored gelatin (about 2 1/2 teaspoons)

1/2 cup of hot water

TO MAKE THE WHIPPING CREAM:


2 cups of heavy whipping cream

1/2 cup of powdered sugar

2 tsp of vanilla extract

3 Tablespoons of prepared gelatin

YOU WILL ALSO NEED:

2 store bought chocolate crusts

INSTRUCTIONS:

1. Start off by chilling your mixer by placing it (along with beater) in your freezer.
2. Into a small mixing bowl, make your gelatin. Mix very well. Set aside and allow to cool down slightly.
3. Into a medium sized bowl, beat your egg yolks until lemon colored and thickened. Add in your sugar and beat until well combined.
4. Into a saucepan over medium heat, add in 1 cup of heavy cream and heat until hot (but not boiling). Take half of your hot cream and add it into your egg yolk mixture. This is called tempering. Using a wire whisk, whisk it just until combined. Carefully, add all of your egg yolk mixture + cream back into the saucepan and cook over low heat until thickened (about 5 minutes). Keep whisking and DO NOT BOIL. Remove from heat and stir in dark chocolate. Whisk until fully melted.
5. Pour chocolate mixture into a clean mixing bowl and stir in 3 Tablespoons of your prepared gelatin. Mix well.
6. Using your chilled mixer, pour in 2 cups of heavy cream. Beat on medium speed for 2 minutes and gradually speed up mixer. Once at soft peaks, turn mixer to low, and add in your powdered sugar, and vanilla extract. Turn mixture to medium high, and add in 3 Tablespoons of gelatin, and beat until stiff peaks.
7. Take HALF of your whipped cream, and fold it into your chocolate mixture. Place the other half of your whipped cream in the refrigerator for later use.
8. Divide your chocolate mousse evenly amongst two pie crusts, cover, and refrigerate for 4 hours.
9. Remove pie crusts from the fridge, and using the remainder of your whipped cream, frost the tops of your pies.

NOTES:

Make these a day ahead for the best, chocolate mousse pie eating experience. :) The pies will be set and ready to eat in about 4 hours, but I prefer to make these a day ahead!

Prahok Dipping Sauce with Steak

I have never met a Cambodian, nor an Asian person for that matter, that didn't love prahok! This stinky, spicy, and sour dipping sauce is a staple in all Cambodian homes! It's most often paired with slices of juicy steak, and a nice assortment of herbs and veggies of your liking.

INGREDIENTS:

1/2 to 2/3 cup of boneless prahok

2 Thai green eggplants

2 Red Thai chili peppers

1/4 tsp of chili flakes

1/2 a stalk of chopped lemongrass

2 cloves of crushed garlic

4 sawtooth coriander leaves

small handful of cilantro

4-5 sprigs of mint

1/4 tsp of msg

1 tsp of sugar

1/4 cup to 1/2 cup of boiling water

1-2 limes

YOU WILL ALSO NEED:
2-3 Sirloin steaks

Steak seasoning (may sub with a pinch of salt, pepper, onion, and garlic powder)

INGREDIENTS:

1. Start off by seasoning the top side of your sirloin with some steak seasoning. If your steak is cold, allow it to come to room temp (about 30 minutes) before frying. Work on your dipping sauce until your steaks are ready to cook.
2. Take your prahok and place it on your cutting board. Pound it with your butcher knife until it is mostly smooth, and made into a paste.
3. Flatten out your prahok, and place your crushed garlic and red chili peppers right on top of it. Continue to pound/chop everything with your knife, making sure that your garlic and peppers are finely grounded into the paste.
4. Continue using the same process by adding in 1 chopped Thai green eggplant (save the other chopped eggplant for later), 1/2 stalk of chopped lemongrass, cilantro, sawtooth coriander, mint, sugar, and msg.
5. Place your prahok mixture into a medium sized bowl, sprinkle in some chili flakes, and start off by adding in 1/4 cup of boiling water. Mix well.
6. Squeeze in 1 lime, mix well, and give it a taste check. Add more lime and water as needed for taste and consistency. (I ended up adding a bit more water, and half of another lime)
7. Into a hot skillet, drizzle in some oil. Add in your steak, seasoned side down, and cook for about 2 1/2 minutes. Season the top with more steak seasoning, flip your steak over, and cook for an additional 1 1/2 minutes, or until cooked to your liking. (My steak was thin, and I like my steak cooked "medium" so it was done in under 4 minutes)
8. Slice your steak and serve with your prahok dipping sauce! YUM!

NOTES:
*Leftover prahok may be kept in an airtight container in the fridge for up to one week. Add more fresh herbs as needed.

Beef Japchae (Stir Fried Korean Glass Noodles with Beef)

I love noodle dishes WITH A PASSION! I don't discriminate when it comes to noodles--they can be Cambodian-style noodles, Thai, Vietnamese, and in this case, Korean.

Japchae is one of my favorite noodle dishes, and homemade Japchae, is the only way to go!

INGREDIENTS:

12 ounce package of Korean Style Starch Noodle cooked according to packaging

2 carrots peeled and sliced into matchstick-sized strips

half of a red bell pepper sliced

half of an onion sliced

3 green onions cut about 1 1/2 inch wide

6 ounces of rehydrated shitake mushrooms (or any mushroom of your choice)

1 whole bunch of fresh spinach, blanched

3 large eggs lightly beaten and seasoned with a pinch of salt

12 ounces of thinly sliced tri-tip (or sirloin)

3 cloves of chopped garlic

sesame oil to taste

sesame seeds to taste

extra virgin olive oil

MARINADE FOR YOUR TRI-TIP:


1 Tablespoon of oyster sauce

2 teaspoons of black soy sauce

1 teaspoon of sugar

1/4 teaspoon of black pepper

pinch of salt

TO MAKE THE SAUCE FOR YOUR JAPCHAE:


1 Tablespoon of soy sauce

2 1/2 Tablespoon of dark soy sauce

1 Tablespoon of oyster sauce

1/2 Tablespoon of sugar


INSTRUCTIONS:

1. Cook your glass noodles, drain them in a colander, and then add a little bit of sesame oil to prevent the noodles from sticking together. Place noodles into large mixing bowl.
2. Blanch your spinach in boiling water for about a minute or two, or until leaves turn bright green. Drain in colander under cold water, and using your hands, squeeze out any excess water. Add a small pinch of salt to your blanched spinach and place into your large mixing bowl with the cooked noodles.
3. Marinade your sliced beef using the marinade listed above. If you have time, marinade your beef 1 hour before, or overnight if possible.
4. With your skillet on medium high heat, add in your lightly beaten eggs. After about 2 minutes or so, check to see if your eggs are ready to flip. Flip eggs over using spatula, cook for additional one minute or so, and place finished eggs on platter. Once cooled, slice into strips for garnish.
5. Into a hot skillet, drizzle in some olive oil. Add in your carrots, and cook until almost tender. Add in your red bell pepper, a pinch of salt, and cook for another 2 minutes, or until just softened. If your skillet looks dry, add in more oil as needed. Throw in your white onion and green onions, and cook for another minute or two. Place all of your cooked veggies into your large mixing bowl.
6. Into the same skillet, drizzle in more olive oil. Add in your chopped garlic and cook until fragrant. Add in your marinaded beef, and cook for about two minutes on medium high heat. Add in your mushrooms, and cook for another 2 minutes, or until beef is cooked to your liking. Place cooked beef and mushrooms into your large mixing bowl.
7. Into a small mixing bowl, make your sauce for your japchae, cover with saran wrap, and microwave for 1 minute. Stir, and then pour sauce onto your cooked noodles. Using gloves, mix well. Taste for seasoning. Finish off with a drizzle of sesame oil and sesame seeds. Garnish with egg slices and serve!

NOTE:

*You may start off by pouring half of the japchae sauce into your large mixing bowl, and then gradually adding more if needed. Also, I like to let the noodles sit for about 10 minutes before serving, to allow the sauce to fully soak into the noodles.

*This noodle dish can be made hours ahead!

Chicken Larb (Laap Gai)

I love Asian salad's of all kinds, and Laap Gai is definitely one of my favorites! If you've ever been to an authentic Laos or Thai restaurant, chances are, you've probably come across this minced meat salad on the menu.

My version uses freshly minced galangal and minced lemongrass to kick things up a notch. The Khmer girl in me, just wont allow me to make this recipe without it!

Give my recipe a go, and you will not be disappointed! :)

INGREDIENTS:

1 pound of ground chicken (may sub with ground pork)

1 tsp of fresh galangal minced

2 Tablespoons of fresh lemongrass minced

1/2 of a shallot sliced

4-5 sprigs of mint chopped

4 sawtooth coriander chopped

handful of cilantro chopped

half of a green onion chopped (green part only)

2-3 limes

1 Tablespoon of fish sauce

2 teaspoons of pahok/padek ( I prefer the liquid kind for this particular salad)

1/2 teaspoon of sugar

1/4 tsp of msg

1/2 teaspoon of dried chili flakes (or to taste)

2 Thai chili peppers finely chopped (or to taste)

1/4 cup of sticky rice/glutinous rice

You will also need:

extra virgin olive oil

a couple of Tablespoons of water

Garnishes:

sliced cucumbers

sliced jalapenos

romain lettuce

bean sprouts




INSTRUCTIONS:

1. Start off by dry roasting your sticky rice in a skillet on medium low heat. Stir the rice often, so that it browns evenly. This process should take about 10-15 minutes. Once done, place toasted rice in a mini blender or bullet, and process until ground. Set aside.

2. Take your ground chicken, and give it a little chop on your cutting board. This part is optional. I don't like huge chunks of chicken in my salad. :)

3. With your skillet on medium high heat, drizzle in some olive oil. Add in your ground chicken, a few Tablespoons of water, and cook until no longer pink, or completely cooked through.

4. Drain your chicken in a colander and place it back into the same skillet. (Make sure you've turned off your stove)

5. Add in your galangal, lemongrass, dried chili flakes, fish sauce, msg, and sugar. Mix well.

6. Transfer your chicken into a large mixing bowl, and add in your fresh herbs, limes, fresh chili, pahok, and mix well. Taste check for seasoning. Add your toasted rice powder (to taste) last. Toss again, and serve immediately.

Sticky and Sweet Chili Chicken

INGREDIENTS:

3 pounds of chicken wings

1 small shallot finely chopped

6 cloves of garlic finely chopped

a bottle of store bought sweet chili sauce

chili flakes (optional)

vegetable oil or peanut oil for frying

FOR THE FLOUR MIXTURE:

8 ounces of rice flour (may sub with all purpose flour)

1 cup of cornstarch

garlic powder

onion powder

black pepper

white pepper

salt

paprika

msg (optional)


INSTRUCTIONS:

1. Put your rice flour and corn starch into a brown paper bag. Add in your seasonings and mix well.

2. Place your chicken into the paper bag and toss to coat. Shake off the excess flour, and place your coated chicken on a wire rack.

3. Heat up your oil to 350 degrees. Fry your chicken in batches for about 7-8 minutes, being careful not to overcrowd your skillet. Drain your fried chicken on paper towels. Set aside.

4. On medium high heat, add in some oil, and cook your shallots until softened and brown. Add in your chopped garlic and cook until fragrant. Add in your chili flakes, if using.

5. Stir in your sweet chili sauce, taste for seasoning, and add 2 pinches of salt, if needed.

6. Turn the heat up, add in your chicken, and toss to coat in your sauce. Serve immediately.