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Chef Abe Lopez of Sangria in downtown Allentown showed off some of his talent with his Coconut Curry Chicken, Fish Taco, and Molten Lava Cake recipes on 69 News at Sunrise

Coconut Curry Chicken

Curry Paste

1 can Thai coconut milk

4 oz coco Lopez

1 tablespoon green curry paste

Place all ingredients in a blender and puree. Set aside.

2 chicken breasts (coated in curry powder)

1 cup cauliflower

½ cup cherry tomatoes

2 tablespoons cilantro

1 cup cooked jasmine rice

¼ cup heavy cream

1/3 cup chicken stock

Sauté chicken on one side. While chicken is cooking add cauliflower and ½ cup of prepared coconut curry sauce.

Add remaining ingredients and serve over jasmine rice

Fish Tacos

Small taco shells

1 pound fresh white fish

2 small plum tomato

1 tablespoon cilantro

Juice of one lime

Pinch of chili flakes

Salt and pepper to taste

1 tablespoon canola oil

Sauté fish on high heat with the canola oil until translucent. Add tomatoes, cilantro, and the juice of one lime and a pinch of chili flakes. Place a small portion of fish filling in each taco shell and top with cilantro yogurt. Garnish with chopped romaine

Molten Lava Cake

½ pound semi sweet dark chocolate (70% cacao) ¼ pound butter

4 whole eggs

1 egg yolk

½ cup sugar

2 tablespoons flour

Pinch of salt

Teaspoon vanilla

Combine chocolate and butter in a bowl over a double burner and melt chocolate. In a separate bowl combine whole eggs, egg yolk, sugar, vanilla, salt and last sift flour into mixture whisk until smooth. Add melted chocolate to egg mixture combine well. Grease 6 aluminum tins and pour batter in molds and bake in a preheated oven at 350* for about 8 min.

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