East Moon Asian Bistro: Shimp Panang Curry

Shrimp Panang Curry 

          Tonight I had the pleasure of visiting the East Moon Asian Bistro at Kingstowne Center, Alexandria, Virginia. An impeccable atmosphere with towering Asian style pilers line the entrance of the bistro. With a family friendly atmosphere and a open sushi bar that displays the art that is sushi rolling. This bistro allows diners the choice of dining at the sushi bar while watching their sushi being rolled. 
         I ordered the Shrimp Panang Curry with a side of white rice that arrived in the shape of a heart with slices of oranges to accent the curry. The curry with rich tasting, with a hint of spice that sneaks up once swallowed. The curry was filled with asparagus, chunk tomatoes, sting beans and broccoli which complimented the rich, milky,  smooth yet mildly spicy curry sauce. The curry is tasty by should not be eaten as a soup as it is very rich in taste which can be over powering. Every Thai food lover should visit this Bistro and eat to your hearts desire, this restaurant also features all types of Asian cuisine, so the choices are endless and for a very low price of $10-$15. 

Want to make this meal? Follow the instructions below and enjoy!!! ^_^

Ingredients

1 TBS * Olive Oil
5 cup * sliced Onions
1 tsp * Garlic, powder or 1-2 Cloves, minced
16 oz * Shrimp (chicken, pork, beef or tofu can be used also)
1 can * Coconut Milk 
1 tbsp Panang Curry paste (or curry powder)
1tsp * 
1 cup * Red Bell Pepper - chopped 
1.5 C Asparagus Cut -fresh or frozen
(you can add any kind of vegetable you like)

Directions

Cook rice to be paired with curry.

Heat olive oil in skillet. 

Add Onions to oil and saute till softened. Add garilic and shrimp saute till shrimp turns pink, about 2 minutes.

Add coconut milk and panang paste/curry powder and stir in well. Add chopped red and green bell peppers and asparagus cut into big pieces about 3". (or as desired)

Simmer for a couple minutes Season to taste.

Serve over rice.

Puerto Rico: Tempo Italian Cuisine Restaurant

This delectable sight, Italian stuffed chicken breast was served to my travel companion at the Gran Melia Golf Resort Puerto Rico's Tempo Restaurant. The Tempo Restaurant boast of having "Italian cuisine that is sophisticated, yet familiar. A charming atmosphere prime for romantic evenings, intimate business dinners, and special occasions" .To say the least had it not been for the impeccable manners of my companion this taste bud insult would have found its way back to the kitchen that conjured its existence. I was unaware that chicken breast would be served in the likeness of a chicken thigh as you may notice the added appendage, had it not been for the taste experience I could have enjoyed this artistic creation. To make a list of  things that were right about this dish would be like jumping out of a plane once you take the plunge there really isn't much more to be said. On the other hand, a list of wrongs would be a climb to Mount Everest, long, arduous and a great insult to three (sight, taste and smell) of the five sense. 

This creation of Frankenstein had a wet news paper texture, lightly salted to compliment the added bone with just a hint of herbs and peppers. The stuffed ham was the best part of the dish its texture was similar to that of tire rubber with an overdue smell to complement its questionable freshness. This dish looked a million times better that it tasted and with a little training my 7 year old niece could make a better tasting Italian Stuffed Chicken breast. My advice to anyone venturing into the beauty that is Puerto Rico, native cuisine is the best cuisine there is, it is simple, fresh and has been eaten for centuries which means its well perfected. 

• Want to try your hand at making this dish? See Below for the recipe and instructions to create your own monster chicken with or without and added bone :-)    

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Ingredients:

1 teaspoon olive oil - divided

3/4 cup minced onion - divided

1/4 cup chopped prosciutto or lean smoked ham

1 tablespoon grated fresh Parmesan cheese

1 tablespoon dry breadcrumbs

1 1/2 teaspoon minced fresh rosemary - divided

4 skinned, boned chicken breast halves

1 cup low-salt chicken broth

1/4 cup dry white wine

1 clove garlic - minced

Rosemary sprigs 

Instructions: 

Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat. Add 1/2 cup of the onion and sauté 4 minutes. Combine the sauteed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside. 

Cut a horizontal slit through thickest portion of each chicken breast half to make the pocket. Stuff about 3 tablespoons of the breadcrumb mixture into each pocket. 

Heat the remaining 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; brown 6 minutes on each side or until chicken is done. Remove the chicken from skillet, set aside and keep warm. Add the remaining onion to the skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. 

Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.