Laney's Recipes

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Panthey Khow Suey


  • Garlic, sliced
  • Red onion
  • 1000 grams chicken, bone in. Can substitute lamb or pork
  • Shrimp broth cubes
  • Tomato paste
  • Cilantro
  • Spring onion
  • Egg noodles
  • Chickpea powder “besan powder”
  • Limes
  • Coconut milk
  • Chili powder
  • Oil & sesame oil
  • tamarind pulp
  • Turmeric

This recipe is taught to me by Pauline, who is my friend’s mother from Goa. The recipe is Burmese though.

Finished Product:

Let’s goooo!!!


Slice the garlic, salt the chicken. Set aside.

Sliced red onion in some coconut milk. Let it sit.

Toast the sliced garlic in some cooking oil.

Soak lime in water

Add your oil leftover from toasting the garlic to about two tablespoons of chili powder for a garnish.

Salt and sugar on your onions then fry them to caramelize.

Blend another set of onions, some tomato paste, garlic, cilantro stems, and one green chili to a purée. This is the base.

Put the purée into a pan with hot oil, add turmeric and more tomato paste

Soak tamarind in hot water. Pauline said these are to add a tart flavor, and you can use mango powder as a substitute. Add that to the pot.

By now you can add the chicken to the purée stuff.

Vinegar + fresh green chili + a little sugar as another garnish

To the pot add the shrimp/fish broth. Ideally we could add Knappie which is fermented prawn stock in bamboo, but we can’t get that. Add a little vinegar too.

Add more coconut milk to make it creamy. Then add the besan powder (corn flour is also an option) to thicken it a bit. Leave that to simmer for a while til the chicken is soft.

When you’re ready to eat, quickly boil your noodles.

Cowboy Caviar


  • 1 can black beans
  • 1 can black eyed peas

Note: they didn’t have EITHER of these at Tesco, so I just bought 2 cans of a random bean medley and it was still really good.

  • 1 cup of diced tomatoes
  • 1 jalapeño, diced
  • 1 cup corn
  • 1 avocado, diced
  • 1/2 cup red onion, diced
  • 3/4 cup (1 whole) bell pepper, diced
  • 1/3 cup cilantro
  • 1/4 cup lime juice (A LOT)
  • A dollop of honey
  • Little bit of chili powder and cumin

Salmon en Croute


  • Salmon
  • Butter
  • Garlic
  • Shallot/onion
  • White wine
  • 1 large package cream cheese
  • Spinach
  • Breadcrumbs
  • Parmesan cheese (shredded)
  • Puff pastry
  • 1 egg for egg wash

Start out with the butter, shallot/onion and garlic.

Next add wine, cream cheese, spinach, grated parmesan, and bread crumbs. I think we could have lived without the breadcrumbs.

Combine puff pastry, cream cheese mix, and salmon. Brush egg wash (1 mixed egg plus water) on top and make a crosshatch pattern with a knife.

Bake at 200 C for 30 or 45 minutes. Place on parchment paper.

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Fried Chicken


  • Chicken thighs
  • Buns
  • Flour
  • Pickles
  • 2 eggs
  • Full fat milk
  • Oil
  • Lemon
  • Mayonnaise
  • Tobasco
  • Paprika
  • Cayenne pepper
  • Salt & pepper

1. Dry the chicken with paper towels.

2. Put the chicken in a bowl and season with catenne, paprika, salt, pepper, and garlic powder. Mix that up with some tongs.

3. Mix 2 eggs with some full fat milk and a bit of lemon juice. (Should have been buttermilk, but that’s not available in our country.) Bathe the chicken in this mixture. Let it sit.

4. Heat a pan of oil. Very hot!

5. In another bowl put enough flour to sufficiently bread the chicken with the same spices used on the chicken. Mix.

6. Take the eggy chicken and bread it in the flour. Make sure it’s super covered. Throw it in the boiling hot oil.

7. While the chicken cooks 5 mins on each side, prepare the spicy mayo (mayo + cayenne + tobasco) and cut some pickles if necessary. Toast your buns.


Chicken Wings

  • Needed:

    • Chicken (wings and legs)
    • Spices (salt, pepper, cayenne pepper, paprika, cumin, garlic and onion powder etc.)
    • Olive oil

    First we laid out the wings and spiced them up.

  • Next we chose to heat them a bit in the skillet. Not super sure this was necessary
  • Finally, we baked them for about 30-40 mins. About 50 C.
  • Some of them we put a bit of BBQ sauce before baking.
  • Ideas for next time:

    • More salt
    • Go harder on the wet sauces
    • Plan ahead and marinate the chicken for a day or hours
    • Shake up the wings in a Tupperware with the rub to save dirty fingers

    Chicken Quesadillas


    • Onion
    • Chicken
    • Mexican shredded cheese blend
    • Hot sauce
    • Flour Tortillas
    • Tomato
    • Sour cream
    • Salsa

    I first boiled the chicken in salsa and shredded it. Marwan suggested small pieces rather than shredded though.

    Then, heat up a skillet (not too hot) and lay the tortilla in it. Optional to lightly grease he pan first with butter. Spread cheese over the entire quesadilla and the additional toppings on only half.

    When the cheese starts to melt a little, check underneath to see if the tortilla is the right amount of crispy. When it is, close the quesadilla and serve!

    Chicken Alfredo Pasta


    • 1/2 cup butter
    • 8oz cream cheese
    • 1 cup half and half (they didn’t have this in my grocery store so I used full cream mixed with regular milk)
    • 1/3 cup Parmesan cheese
    • Garlic powder, pepper

    Make the sauce separate in a pot on the stove. Let it all melt and stir.

    Simultaneously, sear your add ins. I used:

    • Chicken
    • Mushrooms
    • Red bell pepper
    • Onion

    Simultaneously make your fettuccini noodles. Mix it all up and serve!

    Crock Pot Shepherd’s Pie


    • 1.5 cups of frozen corn
    • 1.5 cups of frozen peas
    • 4 carrots, diced
    • Mushrooms, diced
    • 1000+ grams of stew beef
    • 2 beef broth cubes
    • 3 cloves of garlic, minced
    • 1 small box of tomato paste (6 tbsp)
    • A couple tablespoons flour
    • Oregano
    • Onion powder
    • Garlic powder
    • Salt
    • Pepper

    Combine all ingredients in the slow cooker on low for 6-8 hours.

    Serve with rice or mashed potatoes.

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