January 2019


Massaman Chicken Curry

January 12: National Curried Chicken Day

We tend to be creatures of habit, ordering the same old foods whenever we go out to our favorite restaurants. Highlander almost always orders massaman chicken curry at Thai eateries. He loves different kinds of chicken curry that we have several recipe versions posted on our blog for National Curried Chicken Day.

Massaman curry, in particular, is derived from an archaic word “mussulman” for Muslim, which influenced Thailand’s cooking style for this curry during the early centuries of trading between the Middle East and South Asia. Curry paste is first mixed with coconut milk or cream, making this dish slightly sweeter than other curries. A 2011 CNNGo reader’s survey even ranked massaman curry #10 in its list of the “World’s 50 Most Delicious Foods”.

Following the Thai way, cook massaman chicken curry for National Curried Chicken Day!

Recipe

(Adapted from Maesri)

Ingredients

  • 1 – ½ cups of chicken breast
  • 1 can (4 ounces) massaman curry paste
  • 2 cans (14 ounces each) of coconut milk, divided use
  • 1 large potato, peeled and cut into cubes
  • 1 small onion, chopped
  • ½ cup baby carrots (optional)
  • cilantro, fresh chopped (optional garnish)

Directions

Cut the chicken into bite-sized pieces. In a large pot, stir one can of coconut milk with the curry paste. Simmer over medium heat for about five minutes.

Add the chicken and the other can of coconut milk. Bring to a boil. Add the potatoes.

Stir in the onions and baby carrots. Cover and heat until the chicken is cooked through (around 30 minutes). Garnish with cilantro. Serve hot with steamed white rice.

Notes

  • Substitute the chicken for lamb, beef or other favorite meat/protein. Muslims do not cook pork in massaman curry.
  • Search our blog for other curried chicken recipes for National Curried Chicken Day.

Kona Coffee Shortbread

January 6: National Shortbread Day

Shortbread is of Scottish origin but the cookie is very popular in Hawaii as fundraising items, souvenirs and local snacks. Some Scots settled in the islands in the 18th century and have left their culinary and cultural impact. In fact, Hawaii’s last princess, Ka’iulani, was half Scottish on her father’s side (her Anglo name is Princess Victoria Cleghorn).

Several companies in Hawaii produce shortbread in a variety of traditional and tropical flavors and shapes. Kauai Kookie (the factory is a mandatory stop when we visit the island) and Maui CookKwees make round, stacked discs. Honolulu Cookie Company has its signature miniature pineapple shapes. There are other companies that do drop/scoop/mound shapes as well. We tried to copy Big Island Candies and the Cookie Corner with their simple rectangular-shaped flavored cookies dipped diagonally in chocolate.

This Kona coffee shortbread recipe fits in with our Highlander and Islander (HI) Cookery blog (a Scot married a local girl) and is appropriate for observing National Shortbread Day.

Recipe

(Adapted from Panera Bread)

Ingredients

  • 1 cup butter, softened
  • ¼ cup sugar, granulated white
  • ½ cup brown sugar
  • 2 tablespoons instant Kona coffee (or regular coffee), ground
  • 1/2 teaspoon salt
  • 2 cups flour
  • 4 ounces chocolate, melted

Directions

Cream the butter with the sugars. Finely grind the coffee granules to a powder then add to the butter mixture. Mix in the salt.

Gradually add the flour. Mix until a sticky but smooth dough comes together. Refrigerate for half and hour. Roll out to ¼ inch thickness between sheets of waxed paper. Refrigerate again to firm up the dough. Slice into rectangles (around 2 ½ by 1 1 ½ inches).

Place onto a lightly greased cookie sheet about two inches apart to allow for a little spreading. Refrigerate or freeze the baking sheet. Bake in a preheated oven at 300 degrees F for 20-25 minutes. Remove from the oven and let cool on the pan for about five minutes before transferring to a wire rack to cool completely. Line a baking sheet with waxed paper. Melt the chocolate in a bowl according to the package directions. Use a spatula to spread chocolate diagonally across the cookie, dipping the bottom and sides as necessary. Place on the prepared baking sheet. Continue dipping the rest of the cookies in chocolate. Refrigerate to firm up the chocolate. Serve at room temperature. When storing the cookies, place between sheets of small waxed paper to prevent the chocolate from sticking to other cookies.

Notes

  • We halved the recipe to share with another couple friend (also expatriates from Hawaii) when they visited us in Texas. The cookie dough is soft and needs to be kept cold when handling and rolling out. To minimize spreading, we freeze the cut cookies before placing them in the oven. Feel free to add finely chopped macadamia nuts in the recipe.
  • Learn more about Princess Ka’iulani from the Kaiulani Project website. 
  • Read highlights about the Scots in Hawaii from Coffee Times
  • Islander has attended the Hawaiian Scottish Festival and Highland Games to support Highlander’s clan. 
  • See a similar recipe for coffee and nut cookies on National Coffee Day on September 29. 
  • Search our blog for more shortbread recipes.