Wazzup Pilipinas!?
Valentine’s Day is the perfect excuse to indulge in a romantic dinner that transports you to the world’s most enchanting culinary destinations. Whether you’re craving the bold spices of Thailand, the decadence of rich chocolate, or the silky sweetness of a butterscotch dessert, you can craft a gourmet experience right from your own kitchen.
Inspired by the diverse dining experiences aboard a Norwegian Cruise Line (NCL) holiday, James Wierzelewski, Senior Director of Culinary Development & Operations at NCL, presents a trio of indulgent recipes designed to delight the senses and bring global flavors to your Valentine’s celebration.
From the savory-sweet harmony of Thai Cashew Chicken to the luscious Sinful Chocolate Obsession and the velvety Butterscotch Budino, these dishes promise an unforgettable dining experience for you and your loved one.
Thai Cashew Chicken: A Taste of Bangkok
Transport yourself to the bustling streets of Bangkok with this vibrant and flavorful dish, served at Sukhothai, NCL’s first-ever Thai specialty restaurant. The perfect balance of savory, sweet, and spicy flavors makes this a must-try for your Valentine’s feast.
Ingredients (Serves 5)
For the Chicken
4 cups marinated chicken thighs (see recipe below)
2 cups Thai stir fry sauce (see recipe below)
¾ cup canola oil
25 dried chilis
5 tbsp fresh garlic, minced
1 ¼ cups yellow onion, diced (1-inch)
5 tbsp scallions (green part only, 2-inch cut)
5 tbsp Thai chili paste
¾ cup red bell pepper, diced (1-inch)
¾ cup zucchini, sliced into half-moons (2-inch cut)
¾ cup cashew nuts
¾ cup chicken stock
2 ½ tbsp sesame oil
Instructions
Preheat the oven to 350°F and roast the cashews on a baking sheet for 8-10 minutes, stirring occasionally, until golden brown.
Heat the oil in a wok over medium heat, then add the dried chilis. Stir continuously until they puff up and turn maroon (about 1 minute). Remove and drain on a paper towel.
Turn the heat to high and add the marinated chicken in a single layer. Sear for 2 minutes without stirring until browned, then toss and cook until fully cooked through. Remove from the wok.
Lower the heat to medium and add the minced garlic. Stir until golden brown, then add the onions and cook for 1 minute.
Turn the heat back to high and add the bell peppers, zucchini, toasted chilis, chicken, Thai stir fry sauce, chicken stock, and Thai chili paste. Toss well for 1 minute until everything is heated through.
Turn off the heat and drizzle sesame oil over the dish. Add scallions and cashews, toss once more, and serve immediately.
Marinated Chicken Thighs
30 oz boneless chicken thighs, diced (½-inch)
⅓ cup Thai soy sauce
1 tbsp sugar
⅓ cup water
Instructions: Combine all ingredients and let the chicken marinate for 1 hour.
Thai Stir Fry Sauce
5 tbsp oyster sauce
2 ½ tbsp Thai soy sauce
1 ½ tbsp golden mountain sauce
1 ½ tbsp fish sauce
1 ½ tbsp granulated sugar
Instructions: Whisk all ingredients together in a bowl and set aside.
Sinful Chocolate Obsession: A Decadent Delight
This rich, indulgent chocolate dessert is perfect for satisfying your sweet tooth on Valentine’s Day. Topped with a silky ganache and garnished with nuts and berries, it’s a true showstopper.
Cake Ingredients
7 oz semi-sweet chocolate
3 tbsp butter
3 egg yolks
¼ cup sugar (separated)
3 egg whites
1 tsp rum
½ cup heavy cream
¼ cup toasted almonds, chopped
¼ cup chopped pistachios
Ganache Ingredients
4 oz finely chopped dark chocolate
½ cup heavy cream
Instructions
Melt the chocolate and butter together in a heatproof bowl over a double boiler.
Whip the egg yolks with half of the sugar until light and fluffy, then fold into the melted chocolate mixture.
In a separate bowl, whip the egg whites with the remaining sugar and rum until soft peaks form. Gently fold into the chocolate mixture.
Whip the heavy cream until soft peaks form, then fold into the batter along with the toasted almonds and pistachios.
Pipe or spoon the mixture into individual ramekins, cover with a cardboard disk, and freeze until firm.
To make the ganache, heat the heavy cream until simmering, then pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Strain and cool.
Unmold the frozen cakes, plate them with raspberry sauce, vanilla sauce, mint sprigs, whipped cream, and chocolate shavings. Drizzle with ganache before serving.
Butterscotch Budino: The Perfect Sweet Finale
This creamy, whiskey-infused dessert is the ideal ending to a romantic meal, with its deep caramel flavors and silky custard texture.
Ingredients
2 tbsp melted butter
½ cup light brown sugar
1 tbsp Scotch whiskey
1 cup heavy cream
1 cup whole milk
3 egg yolks
1 whole egg
Instructions
In a saucepan over medium heat, melt the sugar until it reaches a light caramel color, then remove from heat.
Stir in the butter until combined, followed by the Scotch whiskey. Mix well.
In a separate saucepan, heat the cream and milk until just simmering. Remove from heat and let steep, covered, for 30 minutes.
Whisk together the egg yolks and whole egg, then slowly temper in the warm cream mixture.
Strain the mixture and pour into serving glasses or ramekins.
Bake in a 300°F water bath for 20 minutes, rotate, and bake for another 20 minutes until the custard jiggles evenly.
Chill and serve with a scoop of chocolate gelato.
An Unforgettable Valentine’s Feast Awaits
This Valentine’s Day, transform your home into a five-star dining experience with these indulgent recipes inspired by world travel. Whether you’re savoring the spice of Thai Cashew Chicken, the luxurious richness of Sinful Chocolate Obsession, or the silky sweetness of Butterscotch Budino, each bite will take you on a delicious adventure.
So light some candles, set the table, and treat your special someone to an unforgettable evening of love, flavor, and indulgence.
Bon appétit and happy Valentine’s Day!
Ross is known as the Pambansang Blogger ng Pilipinas - An Information and Communication Technology (ICT) Professional by profession and a Social Media Evangelist by heart.
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