Seow Like Meow

Monday, April 26, 2010

Guava Cake

Recipe by: (mod by J in blue)

Prep Time: 45 min
Cook Time: 30min
Serving Size: 8

Tools: 9" x 13" baking dish, mixer, pot, shrink wrap


1 pkg Yellow Cake Mix or Strawberry Cake Mix
1 1/3 cups guava juice
3 eggs
1/3 cup vegetable oil

1 8-ounce pkg cream cheese, softened
1/3 cup sugar
1 tsp Vanilla
1 small pkg Cool Whip, thawed

Guava Gel:
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch


  1. Bake cake according to package directions, substituting guava juice for water.
  1. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
  2. Add sugar and vanilla and beat in.
  3. Mix in 1/3 of the Cool Whip.
  4. Slowly fold in the rest of the Cool Whip 1/3 at a time.
  5. Refrigerate until ready to use.
Guava Gel:
  1. In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
  2. Make a paste out of the cornstarch and a small amount of water.
  3. Remove guava juice from heat and stir in the cornstarch mixture.
  4. Return to heat and bring back to a boil and boil for one minute.
  5. Cool in refrigerator.
  1. To assemble cooled cake, thickly ice the cake with all of the cream cheese mixture. You may layer it for steadier assembly.
  2. Glaze the top of the cake with guava gel.
  3. Refrigerate until ready to serve.

Tuesday, April 20, 2010

Horseradish Ham Cubes

Recipe by: Connie Tolley, Oak Hill, West Virginia, Taste of Home, Summer Appetizers 2009
(SH's mod in red)

Prep Time: 20 min
Cook Time: N/A
Yield: 5 dozen

Tools: Butter knife, toothpicks, plastic wrap

1 package (8 ounces) cream cheese, softened
2 tbs prepared horseradish (spicy horseradish)
1 tsp Worcestershire sauce
1/2 tsp seasoned salt
1/8 tsp pepper
10 square slices deli ham

  1. In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper.
  2. Spread about 2 tbs over each ham slice. Make two stacks, using five ham slices for each. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1" cubes.

Saturday, April 10, 2010

Supreme Chicken Curry

Recipe by: SH

Prep Time: 30 mins
Cook Time: 2 hrs
Serving Size: 4

Tools: Pot

6 chicken drumsticks
1/2 lbs chicken breasts, cut into 2" pieces
3 big potatoes

1 big onion (cut into 16 parts)
1 bulb of garlic (cleaned and crushed)
2" cinnamon stick
3 star anise

1 tbs red thai curry powder
1 tbs turmeric powder
1 tbs cloves powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs galangal powder
1 tbs garlic powder
2 candle nuts (pounded)
2 tbs sambal oelek

1 tbs fish sauce
2 tbs salt
2 tbs sugar

1 can coconut milk 400ml

  1. Heat up 1/2" oil in pot.
  2. Add ingredients B into pot and fry until fragrant, approximately 2 mins.
  3. Add ingredients C and mix well for 30 secs.
  4. Add ingredients A.
  5. Add water, just enough to cover all ingredients.
  6. Add seasoning D.
  7. Bring it to boil.
  8. Lower heat to medium low.
  9. Simmer for 1.5 hrs.
  10. Add coconut milk (ingredient E) and cook for another 1/2 hr.
  11. Serve with white rice.