Catastrophic Cook

Noodlewave inspired Crispy Chicken Green Curry

Curry
2 13.66 oz cans coconut milk
1 4 oz jar Green Curry Paste
3 1/2 cups water
12 ounces eggplant (I used 3 small ones)
1/2 cup Thai basil
5 garlic cloves minced
3 carrots chopped into small cubes
1 cup peas
1-2 limes

Chicken
3 chicken breast sliced thinly
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
2 eggs
Breadcrumbs

Rice
2 cups jasmine rice
1 tbsp salt
2 tbsp oil
3 1/2 cups water

Bring one can of coconut milk to a simmer till it separates. Add the curry paste and mix well. Add 1/2 of the basil and the other can of coconut milk and the water. Peel and chop the eggplant and add in. Add 1 tbsp curry powder. Bring to a simmer and cook till the eggplant is soft. Add the other half of the basil and some salt and blend using an immersion blender. Add lime and salt to taste. Finally add in the chopped carrots and peas. Cook for a couple minutes and serve with rice and chicken!

For the chicken, I slice it thinly then mix it in with spices and eggs. Then dip it into the breadcrumbs or panko and fry till crispy and golden.

For the rice I rinse it and add it with the salt and water. Bring to a boil. Once the water is no longer covering the rice I mix in the oil and drop to the lowest heat and cover for 20 minutes.

* I air fried the chicken for my husband to make it healthier. Just drizzle with a little oil or spray and air fry at 400 for about 15-20 minutes or until internal temp is 165 F. Enjoy!

Sourdough can be very intimidating, but once you get a feel for it I promise you it’s just more time consuming than anything else. I’m going to post a series on feeding ratios and dough expectations so keep a lookout!

Simple Sourdough (2 loaves):

Prepare your starter the night before. I feed my starter a 1:10:10 ratio.

14 grams starter
140 grams flour
140 grams water. Cover and set aside for 12-16 hours.

The next morning, add 700 grams of water and mix it till frothy. Now add 1000 grams flour. Mix till it’s all incorporated and you have a shaggy dough. Set aside covered for 1 hour.

1 hour later you add 20 grams of salt and just pinch it in. Set aside for ten minutes to rest. Now do stretch and folds till dough is rougher to work with. About 2-5 minutes. Cover and set aside for an hour.

1 hour later do 4 stretch and folds and if you want you can also do a coil fold. Cover and set aside for another hour.

If your dough is bubbly, jiggly and pulling from the sides it’s time to cut it. If not repeat the stretch and fold and set aside for an hour.

Allow your dough to fall out of the bowl on its own. You don’t want to deflate it. Cut into to loaves and roughly shape and rest for 10 minutes. Flatten and stretch rested dough. Shape and pinch seams and place in a floured basket. Cover and allow to rise in the fridge for 12 hours.

Preheat your oven to 450 F with your Dutch oven in it. Flip your dough into parchment or on a silicone sling. Score it and place in the Dutch oven. I put a handful of rice underneath to prevent burning and a few ice cubes to help it steam. Cover and bake at 450 for 35 min. Uncover and lower heat to 400 and bake 20-30 min until nice and golden. Cool for at least thirty minutes before slicing. Enjoy!

Probably the best banana pudding I’ve ever had!

CUSTARD:
113 grams butter, unsalted
2 tablespoons non-fat milk powder
150 grams brown sugar
600 grams whole milk
1 teaspoon salt
100 grams granulated sugar
33 grams cornstarch
160 grams egg yolks (approx 8 large yolks)
2 tablespoons vanilla bean paste

CREAM:
250 g mascarpone cheese
200 g sour cream
100 g brown sugar
450 g heavy cream

5 bananas
1 bag Nila wafers

Start by browning butter with milk powder. Set aside. In the same pan put in the white sugar and allow it to melt till it’s amber in color. Add the milk. It’ll seize but will melt again. Bring this almost to a boil then remove. In a bowl mix brown sugar, egg yolks, salt, vanilla, and cornstarch. Slowly add milk caramel to temper. Pour into a pan and mix on medium low till thickened and bubbly. Add the brown butter and blend with an immersion blender. Cover with plastic wrap touching and refrigerate till cool. Once ready, mix all the cream ingredients and whip to soft peaks. Slowly add in caramel pastry cream. Once fully whipped and incorporated add bananas and cookies. Mix well and refrigerate for at least six hours. Enjoy!
Recipe from kassie mendieta || ibakemistakes I did a combo of her brown butter brown sugar and caramel one.

Brown Butter, Brown Sugar, Caramel Banana Pudding Matcha. And don’t worry, we drank it off the counter. 😂
Pudding recipe from kassie mendieta || ibakemistakes
Everything matcha linked in my bio

I don’t say this lightly...this might be my favorite cheesecake I’ve ever made. 🤎🍌

Instead of relying on overripe bananas, I roast them for a deeper, cleaner banana flavor. Then I pair them with homemade caramel, brown butter, and a buttery graham cracker crust to create the creamiest Banoffee Cheesecake.

There are a few extra steps, but every single one serves a purpose—and trust me, it’s worth it.

The full recipe is way too detailed to fit in a caption, so you can find it here:
🔗 **Recipe:** https://catastrophiccook.com/banoffee-cheesecake/

Save this one for the next time you need a showstopping dessert!

carameldessert brownbutter dessert baking homemade fromscratch catastrophiccook

Sourdough Ciabatta

650 g water
200 g active starter (at peak)
50 g olive oil
850 g bread flour
20 g salt

Mix the starter and water together. Add the flour, oil, and salt. Mix till shaggy. Cover for 30 minutes. Do 1 set of stretch and folds. Cover for another thirty min. Repeat till you’ve done 4 sets of stretch and folds over a 2 hour span. I also do a few coil folds during the 3rd and 4th set. Once you’re done with your stretch and folds cover and set aside for 4-6 hours tills it’s almost doubled in size. At this point you can cut and bake or you can refrigerate for 12 hours to develop more flavor and a better crumb.
Once ready to bake cover the surface of the dough in flour and the counter. Flip the dough and shape using wet hands. Cut with a flour dusted bench scraper and transfer to a parchment sheet. Preheat the oven with a metal sheet pan in it to 450F. Before baking place a metal pan with boiling water in the bottom of the oven. Transfer the parchment paper with ciabatta to the preheated sheet pan and bake for 18-25 min till golden brown. Cool before slicing.

*you can prep the amount of starter you need the night before by weighing out 10g unfed starter and adding 100g flour and 100g water to it. It’ll be ready to use in the morning.