birthday part deux: food

Unfortunately, due to the extreme decorating plans for the husband's birthday, I couldn't make him a homemade meal, like I wanted to.  So, the night of his birthday we ordered pizza and had homemade carrot cake.  However, tonight I decided to make him his birthday homemade meal (since I had a good amount of time to prepare).  The menu consisted of these delightful things:

SALAD SPRING ROLLS with sweet chili sauce

Rice noodles, lettuce, carrots, mango
PINEAPPLE FRIED RICE with tofu

YELLOW CURRY

I cheated and got the Trader Joe's sauce, but then mixed it with tofu, veggies, and chow-pai-yu

VEGGIE GYOZAS

Another cheat.  They were frozen.  I've never used a bamboo steamer before and got scared to try.

TERIYAKI TOFU STICKS

Tofu marinated with teriyaki sauce, then dipped in flour/egg/panko batter and fried.

COCONUT ICE CREAM WITH TOASTED COCONUT

This is what I'm really proud of.  Will make notes of it further down.

I forgot to take photos of the fried rice and yellow curry.  Plus, those weren't as pretty as these.

 

  

COCONUT ICE CREAM

For the coconut ice cream, I used the recipe from Quick & Easy Thai.  It turned out great and is probably the cheapest ice cream to make ever, and it's dairy free!!

Recipe:

4 cans (14 oz.) of coconut milk

2 cups of sugar

1 teaspoon of salt

Combine all ingredients in a sauce pan until boiling and sugar is dissolved.  Take off heat and let cool to room temperature.  Once cooled, cover and store in fridge until very cold.  Then, put it in your ice cream maker!  It's that easy!

I decided to jazz up the ice cream a little bit by adding toasted coconut to the top.  I took it one step further by making a sort of cookie.  This was my little invention (or not, I don't know, I made it up on the spot).

Put a thin layer of coconut into muffin cups.

Mix a small amount of melted butter and sugar and mix into each cup, covering all the coconut.

Bake at 350 for 12 minutes, or until you think it's toasted.

They turned out surprisingly well!