this recipe, using pandan paste instead of pandan leaves since i couldn't find any at the asian grocery store. next time, i'll add a little more sugar, since paul said he's used to it being super sweet. personally, it was just the right sweetness for me.
i don't know why it looks a diff color here. lighting was weird, i guess!it was interesting to make, since i had no measuring vessels at my disposal except for a sippy cup with mL and oz lines. yes, a sippy cup.
to my surprise and joy, his mom had tried the khanom chan that i made and even took some to her workplace. she told him that she really liked it, and it was on point! even her thai co-workers liked it... holy crap i almost died of happiness lol. i love her :) she even said to make it again.
recipe and we made it together. yummy heart attacky goodness.
random food fact of the day (via wikipedia): "Oreo (developed in 1912) is very similar to the Hydrox cookie manufactured by Sunshine, which was introduced in 1908, leading to speculation that Nabisco obtained the idea from Sunshine. Having lost market share to Oreo for years, Hydrox cookies were withdrawn in 1999."
Hot Spinach Dip
makes (1) 8x4 or 9x5 loaf pan (think: 2 generous restaurant-sized appetizers)
- 2 Tbsp butter
- 2 large stalks of scallions, sliced thinly
- 3 cloves of garlic
- (2) 10oz packages frozen chopped spinach, thawed and thoroughly squeezed
- 8oz package cream cheese (reg or reduced fat), room temperature
- 8oz bag Italian blend shredded cheese
- hot sauce (I used Sriracha hehehe)
- pinch of nutmeg
- garlic powder
- salt & pepper
2. melt butter in a pan on medium-high heat and add scallions and garlic. sweat until fragrant, not browned! turn off heat.
3. in a large mixing bowl, add #1's mixture, spinach, cream cheese and shredded cheese, but reserve a handful of shredded cheese for topping.
4. add a few squirts of hot sauce, nutmeg, and garlic powder/salt/pepper to taste. mix well.
5. dump spinach dip mixture into a large loaf pan or other vessel, and sprinkle the reserved handful of cheese evenly on top. bake at 400F for 20-25 minutes until cheese on top is bubbling/browned. feel free to broil for the last 3-4 minutes for a crustier top, mmmmm.