Vivian Lee Profile - Allrecipes.com (13380357)

cook's profile

Vivian Lee


Vivian Lee
 
Home Town:
Living In:
Member Since: Nov. 2008
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Fruited Curry Chicken Salad
Spanish Flan
Curried Coconut Chicken
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Curried Coconut Chicken
I absolutely love this recipe. This was actually the first salty dish I've ever made and my parents thought I had a gift for cooking! The curry is creamy and of perfect texture. The coconut spices the whole dish up! My recommendations: If you're not sure what kind/brand of curry to use: Try McCormicks. I love their curry! Any other curry powder I used didn't have the same strong flavor as McCormicks. When I added all the sugar, my family considered it a little too sweet. Try adding a tablespoon at a time and tasting it to be sure you didn't add too much. Don't get sweetened coconut milk. Or buy very slightly sweetened coconut milk. If it is sweetened, add no sugar or less. Once I accidently bought sweetened coconut milk and added a lot of sugar...I had to add lots of milk to dilute the flavor which made the curry all watery.

2 users found this review helpful
Reviewed On: Dec. 26, 2008
Spanish Flan
Thank you so much for using my picture to represent such amazing recipe! My family, who prefers lighter, semi-sweet desserts, loves this altered recipe. :) Filling: I recommend using 4 eggs with and add 1/4-1/2 cup of milk to the mix. Add the whole can of evaporated milk. Add as much of the condensed milk you want depending on how sweet you want the custard to be, try to keep it light (remember there is going to be sweet caramel on top). I would add about 2/3rds of it. Caramel: The 1 cup of sugar for the caramel was a little too much (you'll get a lot of caramel leftovers if you do). I used about a little less than 1/2 cup of sugar. Once the sugar turns into a golden brown, turn off the heat and very quickly spread it over the bottom of the pan. Make sure it isn't to dark, it may taste a bit burnt that way. Cooking: I steamed the flan instead of baking it in the oven. Steaming the flan is actually much faster and quicker. Tastes just as good :) Fill a deep pan with 1 inch of water (make sure the casserole dish can fit in it) and be sure the pan can be covered. The total boiling time of the flan will take about 30-40 minutes. Every 5-10 minutes quickly wipe the lid of the pot to prevent too much water from dripping into the flan. Around 30 minutes, poke the mixture with a knife to see if it is firm enough. If there still any raw mixture, keep cooking it until the knife comes out clean. Have fun :)

13 users found this review helpful
Reviewed On: Dec. 23, 2008
 
ADVERTISEMENT

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States