tHAI pANANG CURRY

Panang curry is so underrated. It's sweet, spicy, and tangy, and you can literally put any kind of meat or vegetable in it. What makes panang curry is the use of Thai Kaffir leaves. You can find this in any Thai or Asian market in your area. Also, panang curry paste is ready for cooking. Today, I made panang curry with chicken, onions, bell peppers, and carrots for a well-balanced and hearty meal!

STEP 1: PREP

First thing to get out of the way is to cut our meat and vegetables!

1. Cut bell peppers, onions, and carrots into equal-sized pieces.

2. Roll up the kaffir leaves, and cut into small pieces

3. Pluck Thai basil out of the stem

4. Dice chicken breast into equal chunks

5. Set all the ingredients aside to prepare for cooking

Step 2: Cooking

Once everything is prepped, pull out a medium-sized skillet or pan to cook all our ingredients. Set the heat to medium-high, and follow the instructions below!

1. Throw in the curry paste and mix until fragrant

2. Add a splash of your coconut milk to loosen the curry paste, and mix.

3. Add your chicken next, and let it cook for about 3-5 minutes

4. Now add the rest of the can of coconut milk

5. Add 2 tbsp of sugar

6. 1 tbsp of fish sauce

7. 1 tsp pepper

8. 3 finely chopped kaffir leaves

9. about 3-4 Thai basil leaves

10. 1 Thai chili pepper

11. Let all this cook for 10-15 minutes and continuously stir until the chicken is cooked.

12. Add bell peppers, onions, and carrots,

13. let them cook for another 5 minutes or until the vegetables are soft.

    Remember to save some kaffir leaves, basil, and thai chilis at the end for garnish!

Step 3:Assembly

Once everything is ready, we will plate this to make it look nice and pretty for the baddies.

1. Scoop rice into a small circular bowl and pack it to retain its shape.

2. Place the rice in the middle of the plate.

3. Scoop the curry around the plate, almost making the rice look like an island surrounded by water.

4. Garnish with kaffir leaves and Thai chili peppers, and put two pieces of basil on top of the rice!

5. And enjoy!

   This is the best Thai dish, in my opinion. Next time you eat at a Thai place, try their panang curry; this is precisely how they make it!

I hope you guys enjoy this recipe as much as I do. If you have any questions, please feel free to DM me on Instagram @albuttlecooks or leave a comment on one of my YouTube videos @albuttlecooks! Also, if you want to see a live demonstration of this recipe, it is posted on both my Instagram and YouTube! Please check it out!

Rodeo Burger

I loved Rodeo Burgers from Burger King growing up; they were so simple yet delicious. Something about the combination of barbeque sauce, onion rings, a flame-grilled beef patty, and American cheese is just so damn good. The OG will always be good, but we can make it better. I will make it better by adding some bacon, butter leaf lettuce, and the best part, homemade chipotle barbeque sauce that is sweet, tangy, and spicy.

STEP 1: The sauce

1. Put all these ingredients into a blender or food processor

2. Half a can of adobo peppers with sauce.

3. charred serrano pepper, habanero, and half an onion (char in a pan with a little oil)

4. 1 tsp cumin

5. 1 tsp paprika

6. 1 tbsp salt

7. 1 tbsp olive oil

8. The juice of 3 limes

9. 1 tbsp sugar

10. 1 tsp oregano

11. 1 bunch of cilantro (top half only)

12. mix in 2 cups of your favorite barbeque sauce ( I put Kinders Extra Hot because I like mine spicy) ;)

Step 2: Cooking

1. First, cook the bacon. Put your pieces of bacon in a cold skillet. Set your heat to medium. Let it cook slowly until crispy, and then place it on a plate with a paper towel on the bottom. It will slowly crisp up as the oil dries up.

2. Wipe off the same pan, turn on the heat to medium high, and place your patties on the pan for 3-4 minutes on each side (it depends on how you like your burgers, personally, I want a medium to well done)

3. When your burger is almost done, place your cheese on top. I’d recommend going with just yellow or pepper jack cheese.

4. Toast your buns with a bit of butter spread on them in the pan

5. Also, air fry your favorite brand of onion rings (follow the box instructions)

6. Place aside for assembly.

Step 3:Assembly

Once everything is ready, we will assemble the burger in this order.

1. bottom bun

2. barbeque sauce spread on the bottom bun

3. butter leaf lettuce

4. burger patty

5. bacon

6. a dollop of barbecue sauce

7. onion rings

8. top bun

I hope you guys enjoy this recipe as much as I do. If you have any questions, please feel free to DM me on Instagram @albuttlecooks or leave a comment down on one of my YouTube videos @albuttlecooks as well! Enjoy!

Thai TEA Pancakes

Simple pancakes are dull; make Thai Tea Pancakes instead. I grew up drinking Thai tea and loved the idea of making it into so many kinds of desserts. Let’s start with pancakes! The base is a buttermilk pancake mixed with some Thai tea to give it a very orange and distinct look. Here is how to make it.

STEP 1: THE BATTER- MIX ALL DRY INGREDIENTS BEFORE POURING WET INGREDIENTS!

1. 1 ½ Cups of Buttermilk

2. ½ cup of Thai Tea (do not use the Thai tea with cream already!!!)

3. 1 tsp salt

4. 2 tsp baking powder

5. 1 tsp baking soda

6. 2 tbsp sugar

7. 2 eggs

8. 2 tbsp melted butter

   Step 2: Condensed Milk Syrup

1. Grab a small sauce pot

2. Turn on low heat

3. Add ½ cup heavy whipping cream

4. Half a can of condensed milk 

5. Stir until you get a syrupy texture

Step 3:Pancakes

1. Grab a nonstick pan

2. Medium to low heat

3. Let the pan heat up before you laddle in the batter

4. slice of butter on the pan

5. Ladle in the batter

6. When bubbles start forming on top, flip

You can plate the pancakes however you like. I put strawberries and a sprig of mint on top for presesnation. The pancakes would go with any fruit or other toppings! Enjoy.

Bulgogi sTEAK with cajun pasta

step 1: The Meat

Grab a food processor or blender, and put all these ingredients in a blender.

• 1/2 rough chopped onion

• 1 rough chopped spring onion

• 2 cloves of garlic

• 1/4 of a piece of ginger

• 1/4 cup of soy sauce

• 1/2 cup of brown sugar

• 2 teaspoon of black pepper

• 1 teaspoon of plum extract (this can be found at a Korean, if you can’t find it that’s okay just leave it out)

• 1 tablespoon sesame oil

• 1 tablespoon of any neutral vegetable oil

  Blend that all together until its all mixed together, it’s going to come out a little chunky and that’s fine. Pour it over your steaks and make sure it is completely covered before putting it in the fridge for about 1-2 hours. Make sure to fully pat down dry the steak and season both sides with salt and pepper. Cook to medium rare and let rest for about 6-8 minutes.

STEP 2: PASTA and sauce

Any kind of pasta you prefer would work with this recipe. I like using rigatoni because the wholes are a lot bigger than regular penne and that helps the pasta get more sauce in them.

1. Add water to a pot (follow box instructions for how much)

2. Once boiling add salt to taste

3. Add in pasta and cook to al dente (box instructions should tell you how long)

4. save about 1/4 cup of pasta water and drain the pasta in a strainer

5. Heat up a sauce pan on a medium heat

6. add 3 cups of heavy whipping cream

7. add 1 cup of parmesan

8. 1/4 cup of any Cajun seasoning

9. add pasta water and stir

10. Add noodles to sauce, and mix until the sauce is fully incorporated

step 3: plating

After all this effort you have to plate your lover’s food very nice and pretty for them. I don’t care what your plate looks like, make sure their plate looks nice. You can use my example of the picture above, make sure to top it with grated parmesan and parsley, in that order! Enjoy.