November 17, 2022


Coconut curry prawn is a beloved Southeast Asian dish that has captured the hearts and taste buds of food enthusiasts around the world. The dish is a combination of succulent prawns, rich and creamy coconut milk, and a variety of spices that come together to create a symphony of flavors that will tantalize your taste buds. As professional chefs, Kristen Kish and Leah Cohen have been perfecting the art of making coconut curry prawn for years, and in this article, we will explore the history of the dish, share some tips and techniques for making it at home, and highlight the nutritional benefits of this delicious delicacy.

Coconut curry prawn has become a staple in the cuisine of countries such as Thailand, Indonesia, and Malaysia, where it is often served with rice or noodles. The dish has also gained popularity in Western countries, where it is often served in high-end restaurants and enjoyed by food enthusiasts.

Coconut curry prawn is not only delicious but also packed with nutritional benefits. Prawns are a great source of lean protein and contain vitamins and minerals such as iron, zinc, and selenium. Coconut milk is high in healthy fats and contains lauric acid, which has been shown to boost immunity and improve heart health.

The spices used in coconut curry prawn, such as turmeric and coriander, have anti-inflammatory properties and are believed to help improve digestion and boost the immune system. The dish is also low in carbohydrates and gluten-free, making it a great option for those following a low-carb or gluten-free diet.

Not only is the dish flavorful and satisfying, but it is also packed with nutritional benefits that make it a great choice for any occasion. Whether you are looking for a comforting meal at home or a dish to impress your guests, coconut curry prawn

3 Tbsp - Oil
2-3 - Lemongrass Stalks
1/2 Cup - Minced Garlic
1/2 Cup - Sliced Shallots
3 lbs - Shrimp or Prawns
2 Cup - Sliced Bamboo Shoots ( -- This should be around $5 at your local asian store)
1 Cup - Sliced Carrots
2 Cup - Red Bell Pepper
3 Tbsp - Minced Palm Sugar (KETO Sub: Keto Brown Sugar )
1/2 Cup - Curry Paste (
1 Can (13.5 fl oz) - Coconut Milk (
1/4 Cup - Sliced Green Onions
1/4 Cup - Sliced Cilantro
1/2 Cup - Basil Leaves
1.5 Cups - Water
1 Tsp - Salt (or more for taste)
1 Tsp - MSG (Optional) (
1 Tsp - Red Pepper Flakes (Optional) (
1 Tsp - Fish Sauce (Optional) (

1. Add the oil to the pot on high heat and fry the aromatics (lemongrass, shallots, garlic) until slightly golden brown.
2. Add the carrots and bamboo shoots and fry it for one minute.
3. Add in the red bell peppers and fry for additional minute.
4. Add in the curry paste and stir until combined with other ingredients.
5. Add the palm sugar, salt, MSG, fish sauce (optional). Mix well.
6. Add the coconut and water then add in the prawns (or shrimp). Place the lid on the pot and stir occasionally to ensure the prawns are cooked on all sides.
7. Serve with the green onions, cilantro, red pepper flakes (optional) and basil as garnish.

- Most of these ingredients can be found at your local asian store. Fresh aromatics and herbs are hard to replace with dry alternatives. Support your local asian merchants and get to know them. 
- We recommend using MSG and fish sauce. The MSG is a flavor enhancer and fish sauce is aN umami bomb. We grew up eating these ingredients so food tastes differently if you don't use them, but the best thing about cooking from scratch is that you can choose to add them or leave them out. Choose wisely. 

November 16, 2022


Our picky eater approves this recipe. It's creamy and cheesy and single serve. The crispy exterior is a nice contrast to the roughly mashed potatoes inside. Of course the seasonings can be altered to fit anyone's taste.

NOTE: Our recipe calls for the mash to be frozen overnight, or at least 4 hours. Make this the day before you plan to serve for best results. :)

7-8 Whole - Yukon Potatoes (peeled and chopped to 2-3 inch thickness)
1 Stick - Unsalted Butter
1/2 Cup - Heavy Cream
1/2 Tsp - Salt
1/2 Tsp - Black Pepper ()
1 Tsp - Garlic Powder
1 Tsp - Parsley
2 Cup - Cheese (we used a taco mix)

1. Boil the potatoes until a fork can effortlessly break the pieces in half.
2. Strain out all of the water from the potatoes.
3. While the potatoes are still hot, roughly mash the potatoes then add the butter, heavy cream, salt, pepper, garlic powder, parsley, and cheese. Mix until combined and to your desired mash-ness (Did we just create a new word?). We like texture in out mashed potatoes so there are still some small bite-sized chunks in ours for textural contrast.
4. Scoop onto a parchment lined cookie tray to be frozen overnight (or 4 hours minimum).
5. Remove from freezer and place in airfryer. Air fry for 12-18 minutes at 450 degrees or until golden brown to your liking.
6. Serve warm.

November 15, 2022


This recipe is simple, customizable, and quick to make. You'll only need 6 ingredients (or three if you exclude seasoning). Here's the recipe and we hope you'll enjoy it as much as we enjoyed filming/eating them! INGREDIENTS 3 lbs - Uncooked Shrimp (we like the ones with the heads attached) 1 whole - Jalapeno (excluding the stem) 4 Cups - Flour 1 Tbsp - Salt 1/2 Tbsp - Black Pepper 1/2 Tbsp - Smoked Paprika 2 Gallon - Frying Oil (OK, 7 ingredients if you count the oil) INSTRUCTIONS 1. Pre-heat the frying oil to medium-high or high heat. 2. Mix the flour, salt, black pepper, and paprika. 3. When the oil is hot enough (skewer or bamboo chopstick will bubble when dipped in the oil), thoroughly coat the shrimp in the flour mixture, shake off excess flour, and gently drop them into the oil. Don’t put too many, just one layer of shrimp will do. Cook the shrimp until the shrimp is thoroughly cooked through but not over cooked. The shrimp will turn red when you cook them, and you can test the doneness of the shrimp by carefully checking the tail of one of the shrimp. 4. Continue batch cooking. 5. (Optional) In your last batch, you can add jalapeƱos to the oil to use as garnish in your plating. The green color adds a nice contrast to the red shrimp.

NOTES - We recommend using raw shrimp, but if you only have already cooked shrimp, cook them in even smaller batches in high heat so that the flour cooks but the shrimp isn't too overcooked. - If you don't like jalapenos, try frying some thai basil leaves. Fried basil leaves have a beautiful aroma that makes this dish feel even more special. Extra points if you coat the basil leaves in a thin wet batter first. - Make more than you think you need, cause these will go fast!

October 30, 2022





- 2 Cups - Powdered Sugar (

- 3 Sticks - Butter (Room Temperature)


1 Container - Cake Mix (additional ingredients to make it as defined on container: Oil, Water, Eggs) (


1/2 lb - Chocolate Melt (

10-12 oz - Black Sprinkles (

3-4 - Black Licorice Straws 

30-50 Individual - Star Sprinkles (Star Sprinkles at Walmart)

Food Coloring


1. Following the instructions on the cake mix box, make and bake the cake. Coloring the batter is optional. Allow the cake to cool before mixing with the frosting in the next step. 

2. Mix the butter and powdered sugar to make the frosting. Mix in the cake until you can form 1 inch to 1.5 inch balls. 

3. Dip lollipop sticks (we used skewers) into chocolate then poke it into the cake ball so that it goes past the middle of the ball, but not poking through the other side. Freeze the cake pops for 1 hour minimum. 

4. Melt the chocolate and dip the frozen cake pop until fully immersed. Quickly remove and spin/shake off excess then place directly into the black sprinkles. Ensure the whole cake pop is covered with the black sprinkles. 

5. Allow the chocolate on the cake pop to freeze over then draw eyes and add the arms (licorice cut to size) and attached to the cake pop with chocolate. 

6. Attach the stars onto the cake pop using chocolate as glue. 



The chocolate is like the glue in this recipe. Ensure you're using chocolate when inserting the stick to the cake. The melted chocolate will help keep the cake ball on the stick as you dip it into the melted chocolate. 

Ensure to freeze the cake pop for 1 hour. If you don't freeze the cake pop, it may fall into your melted chocolate. If that happens, you can retrieve the ball but the cake may leave crumbs in your chocolate and, depending on its size, may ruin your melted chocolate. 

After dipping in the chocolate, you should place it into the black sprinkles or the chocolate may freeze over since the cake pop is cold. Once it freezes over, it'll be difficult to melt and add the sprinkles. 

The black sprinkles should have a variety of shapes to give the soot sprites the illusion of a spikey body. 

For the recipe for the icing for the eyes see our sugar cookie recipe:

October 24, 2022




2 Cups - Flour (

1 Cup - Cane Sugar (

1 1/2 Sticks - Butter

1/2 Tsp - Baking Powder (

4 Tbsp - Corn Syrup (

1/2 Tsp - Salt

1/4 Cup - Milk

1 Large - Egg

4 Cups - Powdered Sugar (

Gel Food Coloring (5-15 drops or more) (


1. Preheat the oven to 350. 

2. Mix one stick of room temperature butter with the cane sugar and salt until combined. 

3. Add the baking powder to the flour and mix until combined.

4. Mix the sugar and butter mixture into the flour mixture. Add in the egg and the remaining 1/2 stick of room temperature butter. Combine until it forms a moldable dough. 

5. Between two parchment paper, roll the dough until about 1 cm thick. 

6. Using a cookie cutter, cut the cookies. Carefully place the cookies onto a parchment lined cookie sheet and bake in the oven for 8-12 minutes or until the sides of the cookies start to golden. Allow the cookies to cool before icing. The excess dough can be rerolled to cut more cookies. 

7. To make the lining icing, mix the corn syrup, powdered sugar, and about 4 tablespoons of milk. Mix until combined. Add more milk if the icing is too dry. The icing is ready when the icing holds its shape like a buttercream frosting. Note: Mixing by hand initially can minimize a powdery mess. 

8. Section off 1/3rd of the frosting into separate bowls and color with the food coloring. Place them in piping bags.

9. With the remaining 2/3rd of the frosting, add in 1 tbsp of the milk at a time to create the flooding icing. Once the desired consistency is achieved, separate and color as needed. Then place in piping bags.  

10. On the cooled cookies, outline the cookie with the lining icing then fill it with the flooding icing. Place aside until the icing is dried enough to allow adding eyes. To add eyes, put the white lining icing on the cookie then following with the black icing on the center of the white icing. 

11. Allow to dry for 24 hours to ensure the sugar is fully dried. 


October 13, 2022



These cuties are so easy to make. The recipe is very simple. There are only 4 ingredients (and water which is optional). You could do without the blue food coloring, but that makes the blood look darker and more convincing. INGREDIENTS: 2 Sheets (17 oz) - Puff Pastry 2 Cups - Sugar 1 Drop - Blue Food Coloring 8-10 Drops - Red Food Coloring 1 Gallon - Frying Oil INSTRUCTIONS 1. Spread out the puff pastry sheets--one on top of the other. If the puff pastry doesn't stick together well, you can brush some water between the sheets to help it adhere better. 2. Use a cookie cutter or a knife to cut desired shapes. We used a bottle cap to cut 2 inch circles. If you use a knife, you can make them squares (about 2 inches on each side). 3. Fry the dough in the oil until golden brown. They will puff up a bit. To help them along you can carefully help submerge them. 4. Remove from oil when they're fully cooked and place on a wire rack to cool and allow excess oil to drain. 5. In a clean pot, add in the sugar and turn the heat on to medium or medium-high to melt the sugar. 6. Add in 8 to 10 drops of red food coloring and one blue food coloring (NOTE: if the sugar has already melted, the liquid of the food coloring may cause the sugar to bubble, so take extra care to avoid burns). Mix until well combined and adjust color as needed. 7. Using a tong, dip one side of the cronut into the sugar glaze and place it back on to the wire rack to fully cool. Note that as the sugar cools, it will start to pull and create strings. You may need to slowly reheat the sugar. 8. They are ready to eat once the sugar is fully cooled and hardened.

October 10, 2022


The vibrant ube color goes great with the traditional pumpkin color. Our recipe starts with the creation of one batter and split into two, and the measurements sort of start to be intuitive. It's hard to mess up as the batter in these are more runny than others and overworking the dough is unlikely.

5 Tbsp - Ube Condensed Creamer (
2 Cup - Flour
1/4 Cup - Milk
1 Tbsp - Pumpkin Spice (
1/2 Cup - Sugar (
1 Stick - Butter
1 Tsp - Vanilla Extract (
1 Cup - Pumpkin Puree (aka canned pumpkin)
1/3 Tsp - Salt (
2 - Eggs
1/2 Tsp - Baking Powder (
1/2 Tsp - Baking Soda (

1. Mix flour, sugar, baking soda, baking powder, and salt together. This is our dry ingredients. Note: Usually, you'll beat the sugar in with the butter and wet ingredients, which should work in this recipe too, but to ease we just mixed all the dry ingredients together in this step.
2. Mix eggs, milk, vanilla extract, and butter together. Notice how the butter does not combine well with the other ingredients, that's OK. It will combine once the dry ingredients are mixed in. In a typical recipe, you'll be beating the sugar with the butter, but we're trying to make thing easier.
3. Mix in the 3/4 of the dry ingredients into the wet ingredients until combined. Don't over mix the batter or you'll get a tough bread. Stop mixing once the ingredients are combined.
4. Split the batter into two. You could split it in half. We split ours more like 40% for ube and 60% for pumpkin.
5. For the pumpkin batter, add in the pumpkin puree and pumpkin spice. Add in half of the remainder of the dry ingredients. Mix until combined.  
6. Add the Ube Condensed Creamer to the ube batter and the remainder of the dry ingredients. Mix until combined.
7. In a buttered, parchment lined loaf pan, alternate laying the batter into the pan. To ensure a good base, spread the first layer of batter throughout the bottom of the pan.
8. Bake at 350 degrees Fahrenheit for 12-18 minutes or until it passes the toothpick test (poke the middle of the loaf and if it comes out clean without batter, it's cooked through).
9. Allow the loaf to cool for 10 minutes and enjoy. 


September 08, 2022



2 Cups - Water

4 Tbsp - Olive Oil

2 Tbsp - Minced Garlic

4 Cups - Beef Chunks

2 Cups - Beef Broth

1 Tsp - Salt

1 Tsp - Black Pepper

1/2 Tsp - Rosemary

1 Whole - Bay Leaf

5 Tbsp - All Purpose Flour

2 Tbsp - Sugar

1 Tbsp - Tomato Paste

3 Tbsp - Worcestershire Sauce

3 Cups - Chopped Onions

3 Cups - Carrots (1 inch cuts)

3 Cups - Potatoes (we used red potatoes and cut them in half for quicker cooking)


1. Add olive oil to the pot and put a layer of the beef chunks into the pan. Don't overcrowd the pan or the meat will just sweat--you want the meat to have a good pan searing.

2. Remove the beef chunks and set aside. In the same pot, add some more olive oil, onions, garlic, and carrots. Cook until the edges of the onions start to turn golden.

3. Put the cooked beef chunks into the pot as well as the dry seasonings (black pepper, rosemary, salt, bay leaf, and sugar). Stir and cook for a minute. 

4. Add in the beef stock, water, worcestershire sauce, and tomato paste. Stir and cook for about 5-10 minutes on medium heat. Add the flour and stir well until the flour is fully dissolved in the broth. Continue to cook and stir occasionally.

5. Add the potatoes and continue to stir/cook until the potatoes are cooked to desired doneness. 

6. Serve with white rice. 



- Worcestershire sauce contains a good amount of vinegar. If you like a less tart stew, reduce the amount of this sauce. Consider using less tomato sauce too.

- Using a non-stick pot is great when pan searing, but a stainless steel pan works well too. When cooking the stew, lower the heat and stir often to prevent burning. 

- Ground beef or any other red meat can be substituted for the beef chunks. 

August 25, 2022



CHAPTERS 0:05 3 OCT-ALIENS & RICE 0:45 KEBOBS & RICE 1:06 KIMBAP, EGGS, & TOFU 1:41 SPAM MUSUBI 2:14 HOTDOG ROLLS 2:51 HAM & CHEESE 3:14 EVERYTHING NICE 3:42 BERRY SALAD & EGG 3:58 FURIKAKE RICE & EGG 4:25 COLD LUNCH, HOT DOG Most of the ingredients are listed below. If you've got a question, leave it in the comments and we'll try to get back to you within the day. - Octopus hot dogs are made with a regular hot dog, cut half way, then cut again lengthwise half-way to create the tentacles. We panfried them and as you cook them, the tentacles will naturally curl. - Furikake Rice Balls - Cooked white rice, rolled into balls and then coated with furikake. It's so simple and the kids love it. - Kimbap - Our kimbap contains items that we love. Eggs, cucumber, carrots, spinach, hot dogs, rice, and of course the seaweed wrap. You can literally put anything in the kimbap. - Musubi is made up of pan fried spam, rice, and the seaweed wrap. You can use the can spam can to shape the rice. Other items you can add to your bento boxes - Savory: String cheese, hummus and crackers, sweet potato chips, olives, and roasted squash. - Sweet: blackberries, apples, mango, pineapples, jicama, banana chips, and chocolate-coated almonds. - Fun sides: pretzels, popcorn, animal crackers, trail mix, freeze-dried fruits, and cookies!

August 12, 2022



  • 1/2 Cup - Chopped Green Onion
  • 1/2 Cup - Cubed Onion
  • 1/2 Cup - Minced Garlic
  • 1/4 Cup - Minced Lemongrass
  • 3-4 Cup - Shrimp
  • 1/4 Cup - Sliced Ginger
  • 1/4 Cup - Brown Sugar
  • 1/4 Cup - Cajun Mix
  • 7-10 Whole - Kaffir Lime Leaves
  • 2 lbs - Butter
  • 1/2 Cup - Chicken Boullion
  • 3 Tbsp - Paprika
  • 6-8 Cups - Crawfish

  1. In a large pot, melt the butter. 
  2. Once the butter boils, add the garlic, ginger, onion, lemongrass, kaffir lime leaves, and cook for a minute until the aromatics has seeped into the melted butter.
  3. Add the chicken boullion, brown sugar, cajun mix, paprika, and fish sauce. Mix until well combined. 
  4. Add the crawfish and shrimp. Continuously mix and cook until the crawfish is cooked. 
  5. Serve with rice and lemonade. 


  • Live crawfish is pricier but always better than frozen. If you buy live crawfish, throw out the dead ones (treat them like lobsters). Dead crustaceans will have toxins, throw them out and clean the living ones multiple times, they're dirty and you won't want any of that literal dirt in your food. Lastly, dead crawfish will have meat that is just mushy and you wouldn't want to eat it. Frozen crawdads have meat that might have that freezer burn feel in our mouth--just not desirable. 
  • Don't overcook the crawdads. Best to cook in smaller batches. One time, I let a friend cook the fresh crawdads I had spent a little fortune on and this friend kept adding beer, spices, lemons, etc after the crawdads were already in the pot, and it took so long for the concoction to boil again that the crawdad tails were actually tough to eat. If you are unsure, cook in smaller batches and take a larger crawdad out after its shell has changed to a bright red color and break it apart to see if the meat inside is fully cooked. 
  • Paprika makes this dish a little spicy. Lessen the spice if desired. Or if you want more spice, add some Thai chili peppers or garnish with some sliced jalapenos. 
  • Don't throw the sauce away. Place it on the table as the dipping sauce. The butter and aromatics can't be beat. 

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