YUMMY YELLOW RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour 2 - 8 inch round pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the egg yolks one at a time, then stir in the vanilla.
• Beat in 1/3 of the flour mixture, then 1/2 the milk, then 1/2 the remaining flour mixture, then the rest of the milk, and then finally the rest of the flour mixture. Mix until thoroughly combined but do not overmix. Overmixing can cause the gluten in the flour to overdevelop leading to a cake that rises too high and overflows the pan. If that does happen you can just trim away the edge though.
• Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Do not overbake.
• Cool 15 minutes before turning out onto cooling racks.

Steps:

• Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
• Add chicken and cook for about 2 minutes.
• Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
• Continue to simmer chicken for about 10 minutes, then add potatoes.
• Add other veggies about 5 minutes after potatoes.
• Total cooking time after adding chicken to pan is ~30 minutes.
• Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
• Notes on ingredients --
• Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
• Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).