Month: June 2015

Easy coconut cake

Very Easy Thai Coconut Cake

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Let me tell you about my love story with a Thai Coconut Cake. There is a little hole-in-the-wall Thai restaurant in Atlanta called Little Bangkok. My husband David and I have dined there for years. The owner happens to be one of my friends’ aunt. David and I love their chicken coconut soup, the curry duck, the pad thai, etc. The food is delicious so we rarely save room for dessert. One afternoon, I took my friend Rachelle there for her birthday. We ordered the Thai Coconut c=Cake to celebrate the occasion. She and I were planning to share a piece, but I think I ate it all before birthday girl could get to it. The cake was so moist that it basically dissolves in your mouth. The whipped topping was light and airy. The cake itself felt velvety and fluffy, with just a light hint of sweetness. It was truly addicting. In fact, I went back and ordered the entire cake. I’ve been back a few more times to order this little piece of heaven. …

Where have you been, Jelly Bean?

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Hey guys! I hope everyone is doing well. So, I have not posted any new blog post for the past 3 weeks, except for my recent interview with Chef Andew Miller. I actually have not been cooking. David has been working a lot on a new project (which I cannot wait to share, in due time) and he also has been managing the kitchen at NP#2. With my sister in school as well, I have no one to cook for. One of my very good friends had asked me to officiate her wedding in two weeks. I am so excited that she had asked me. I’ve been trying to lose some pork belly weight before the wedding. Lately, my diet has been mostly kale and almond butter shakes, steamed salmon summer rolls, and quinoa salads. All delicious and healthy! No weight loss yet though. 😦 I am currently working on a project of my own, but I will keep that hush hush until the official reveal day. There’s so much to look forward to and I am …

Chef Andrew Miller on Today’s Culinary Industry

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I am very fortunate to have known Chef Andrew Miller. Being a Chef for well over 30 years, Chef Miller is a wealth of knowledge in the cooking and hospitality world. I visited Chef at his current office at Gwinnett Technical College, where he is a Chef Instructor to aspiring culinary students. Chef’s office is a small museum of cooking manuals, kitchen tools, trophies, graduation certificates, and photographs of past employment places. Stood against a busy wall is a framed certificate of Guinness World Record for the largest pastry ever made, which Chef and seven other teammates still hold the title today. About six years ago, Chef Miller was my husband’s, David, culinary instructor at Le Cordon Bleu. The two kept in touch and once in a while, we would get to have dinner with Chef. Up until today, Chef continues to mentor his alumni such as David and the successful Jiyeon Lee of Heirloom BBQ and Sobban Restaurant. It is rare to see someone so passionate about his art and his students. David said Chef was …