Delicious Chicken Katsu Curry

Succulent, firm singed chicken thighs cut and presented with custom made Japanese curry, this Chicken Katsu Curry Recipe is on the table in less than an hour and inconceivably flavorful! This chicken katsu curry formula is fantastic. Simply extraordinary. Love from the outset taste.

 

What's more, far superior on the off chance that you decide to utilize hand crafted Japanese curry roux (this formula is SUPER simple). Be that as it may, don't stress, regardless of whether you use locally acquired, this Japanese chicken curry is so damn staggering.

 

The elements for this katsu curry are anything but difficult to track down at your neighborhood supermarket. Be that as it may, I have remembered joins for the formula card to buy a portion of the fixings on Amazon whenever wanted

 

 

Ingredients

• 2 eggs beaten
• 1 1/2 cups panko breadcrumbs
• 4 tbsp. flour
• 1/2 tsp. black pepper
• 1 tsp. salt
• 2 lbs. chicken thighs boneless & skinless (8 thighs)
• 1/4 cup cooking oil

 

Katsu Curry Sauce:

• 2 tsp. cooking oil
• 1 white potato peeled and diced
• 2 carrots chopped
• 3 cups water
• 6.5 oz. Japanese curry roux
• 1 small onion chopped
• 2 tsp. salt
• 2 tbsp. mirin
• 1 cup chicken stock

 

Instructions

 

1. Beat the chicken with a mallet until it's about 1/2" thick.
2. Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
3. Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
4. Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
5. Remove from heat, let cool slightly and slice into strips.
6. Serve the chicken with steamed white rice and Japanese curry sauce (below).

 

Katsu Curry Sauce:

 

1. Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
2. Add the potato, carrot, stock and water and bring to a boil.
3. Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
4. Add the curry roux, mirin and salt and bring to a boil.
5. Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.

 

 

 

 

 

source:https://www.wenthere8this.com

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Delicious Spice Velvet Cake

Welcome to my blog!!!, in this article I will share a homemade recipe, namely Spice Velvet Cake I highly recommend it to you for cake lovers I hope you guys like it

 

Flavor Velvet Cake. The delicate sodden surface of an excellent brand cake blend in a scrumptious, fragrant, softly spiced natively constructed cake finished off with earthy colored margarine icing!

 

 

 

Ingredients

 

• 1/2 tsp ground ginger
• ½ teaspoon baking soda
• 1½ tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1¼ cups all purpose flour, sifted
• 1½ cups cake flour, sifted
• 1/4 tsp ground cloves
• 2 tsp vanilla extract
• 3 eggs, large or extra large
• 1½ cups buttermilk
• 1/4 tsp ground nutmeg
• 1 teaspoon salt
• 1½ cups sugar
• ⅔ cup vegetable oil
• ⅓ cup vegetable shortening, at room temperature

For the Brown Butter Frosting

• 2 tsp vanilla extract
• 1 cup butter, browned
• 3 tbsp milk, approximately
• 4 cups icing sugar, powdered sugar

 

 

Instructions

1. Sift together both flours, baking soda, baking powder, salt, sugar, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

 

 

 

source:https://www.rockrecipes.com

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Easy Challah Bread

Can you actually have an excess of bread? I don't think thus, particularly when it's fragrant natively constructed challah bread. I love the radiantly glossy outside layer and delicate, marginally sweet inside! The chewy surface of this very much enhanced bread makes it so enticing straight from the stove.

 

Challah is an enhanced Jewish bread that is generally twisted and served on the Sabbath. Numerous things about the portion are emblematic; for instance, the twists speak to adore and solidarity. Its careful birthplaces are muddled, yet the vast majority concur that cutting edge rendition began in Eastern Europe during the fifteenth century.

 

Challah is made with olive oil rather than spread, and contains eggs, which increment the protein. You can make it more beneficial by subbing some portion of the bread flour for entire wheat flour; simply understand that it will make the bread denser and more gritty tasting. Look down to the lower part of the formula to peruse the sustenance realities.

 

 

 

Ingredients

• 2 teaspoons fine salt (10g)
• ⅔ cup water (150 ml)
• 5 tablespoons liquid honey (106g)
• ⅓ cup light-tasting olive oil (70g)
• 2 large eggs + 2 large egg yolks
• 3 teaspoons fast-action yeast (10g)
• 4 cups bread flour (500g)
• 1 large egg yolk, for glazing

 

Instructions

Making the Dough (25 minutes + 2 hours proving)

1. Warm the water to 115 F.
2. Place the bread flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each one with your finger.  Pour in the honey, olive oil, eggs, and yolks.
3. Gradually add the warm water as you mix on low speed with the paddle attachment of a stand mixer (or by hand), trickling in a little at a time to create soft, slightly sticky dough.  You may not need all the water.
4. Knead on medium-low speed with the hook for 5-7 minutes, until the dough is smooth, no longer sticky, and has a glossy sheen on its surface.  You may need to add a spoonful or two of flour to get the right consistency.  (Alternatively, it turn out onto a floured surface and knead for 10 to 15 minutes.)  Use the windowpane test to see if it's kneaded enough by pulling off a lump of dough and stretching it between the thumb and forefinger of each hand.  If it can stretch until it's translucent without breaking, it's kneaded enough.  If not, knead for a minute longer and check again.
5. Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap.  Set aside in a warm place until about doubled size, approximately 1 ½ to 2 hours.

 

Shaping the Challah (20 minutes + 1 hour proving)

 

1. Turn out the dough onto a lightly floured surface and punch it down all over to knock out excess gas.  Divide into 5 equal pieces using a bench scraper, weighing the pieces with a kitchen scale to make sure they are equal in weight.
2. Roll each piece into a rope about 20 inches long.  If you're having trouble rolling out the strands, let them rest for a couple minutes while you work on another strand.  This will relax the gluten, allowing them to roll out more easily.
3. Line up the 5 ropes side by side, then squeeze them together at the top to join.  Split the strands into two groups: a group of two on the left, and a group of three on the right.
4. Begin the braiding by crossing over the third strand from the second group and placing it beside the second strand in the first group.  Then, cross over the first strand from the first group and place it beside the first strand in the second group.  Repeat this process until the whole challah is braided, then pinch the ends to seal and tuck the ends underneath.  Gently pick up the loaf and place it on a lightly floured 11 by 17-inch cookie sheet.
5. Cover with plastic wrap and let it prove in a warm place until doubled in size, about 1 hour.
6. About 10 minutes before the bread is done proving, preheat the oven to 375 F.

 

Baking the Challah (30 minutes + cooling)

 

1. Beat the egg yolk with a little water to thin it, then brush it on the risen loaf.
2. Stack the tray of challah on top of another cookie sheet to help prevent the base from cooking too quickly, then bake at 375 F for 10 minutes.  Check the bread without opening the door, and if it's getting too dark, cover it with aluminum foil.
3. Lower the temperature to 325 F and bake for another 15-20 minutes.  The bread should be a rich golden brown and have an internal temperature of 190 degrees.
4. Let the loaf cool completely on a wire rack before slicing and serving to allow the crumb structure to set, about 1 hour.  Serve with salt or butter.

 

 

 

source:https://savortheflavour.com

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Vegan Chocolate Chip Cake

Veggie lover Chocolate Chip Cake Recipe. This Chocolate Chip Quick Bread is too simple and well known to everybody. Add occasional berries, make cupcakes, add a streusel for variety. Veggie lover Soyfree Nutfree Recipe. GF alternative Jump to Recipe

 

A basic vanilla cake player with chocolate chips or lumps blended in. Whats not to adore! Add berries, pineapple, apple, nuts or different options. Whirl in some nut margarine. Make it into cupcakes. Heaps of varieties. This cake isn't too sweet and more a fast bread. Add a debauched chocolate icing or icing for dessert!

 

Make this portion your own for breakfast. See GF and no oil choices in the formula notes. This snappy bread is Soft, Easy, utilizes not many fixings and is adaptable.

 

 

 

Ingredients

Wet:

• 1 tsp vanilla extract
• 1 cup (244 ml) non dairy milk , such as almond or soy
• 1 tsp apple cider vinegar or other vinegar
• 1/3 cup (66.67 g) unrefined sugar , use 1 tbsp more for sweeter
• 1 tbsp non dairy yogurt or applesauce or more non dairy milk
• a few drops of almond extract , optional but wonderful
• 1/4 cup (56 ml) oil (neutral such as organic safflower or canola) or use 3 tbsp applesauce to make oil-free

 

Dry:

• 1/2 cup (90 g) vegan chocolate chips , I like a mix of mini and regular size vegan chocolate chips/chunks/chopped up dark chocolate
• 1/4 tsp (0.25 tsp) baking soda
• 2 tsp baking powder
• 2 cups (250 g) of flour (I use a mix of unbleached all purpose(1.25 cups) and wheat(3/4 cup)
• 1/2 tsp (0.5 tsp) salt

 

Instructions

 

1. Line a 9 by 5 inch or smaller loaf pan with parchment or grease well. Preheat the oven to 360 deg F (182 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
2. In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture). At this point you can also toss in seasonal berries of choice.
3. Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
4. Add 1/3 cup chocolate chips and mix in. Pour the batter into a prepared loaf pan. Sprinkle the remaining chocolate chips on top. or top with a streusel of choice.
5. Bake for 50 to 55 mins.  Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month. See Tips above for troubleshooting.
6. To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffinsBake in a brownie pan, bake for 40 mins.

 

 

source:https://www.veganricha.com

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Garlic Honey Lime Shrimp

Garlic Honey Lime Shrimp - garlicky, sweet, tacky skillet shrimp with new lime. This formula is so acceptable and simple, takes just 15 mins to make.

 

I generally have a pack or two frozen shrimp that I can rapidly prepare for supper. Shrimp is so adaptable and flavorful, and this garlic nectar lime shrimp formula is no exemption. Shrimp is truly not that costly when they are on special.

 

For 1 lb pack of shrimp, you can get it for $6-$7 or less expensive. They are shelled, deveined, and prepared for cooking. You can utilize entire stripped shrimp (no tail-on) and they are less expensive.

At the point when you have great shrimp, all you require are some fundamental fixings: garlic, nectar, salt, cayenne pepper and spurts of new lime juice.

 

 

 

Ingredients

 

• 1 tablespoon olive oil
• 1 lb shelled and deveined shrimp
• chopped parsley
• 1/4 teaspoon salt
• 3 dashes cayenne pepper
• 4 cloves garlic, minced
• 3 tablespoons honey
• 1 tablespoon melted unsalted butter
• 1 1/2 tablespoons lime juice

 

Instructions

 

1. Rinse the shrimp with cold water. Drained and set aside.
2. Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

 

 

 

source:https://rasamalaysia.com

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Panko Crusted Salmon

Panko bread scraps are disintegrated bits of bread that are lighter and flakier than standard bread pieces. Frequently utilized in Japanese cooking. Particularly for broiling meats and fish.

 

This panko crusted salmon formula is for all my salmon cherishing peeps. These salmon filets are covered in a lemony garlic mayonnaise and prepared with a firm panko-parmesan hull. It truly doesn't get any easier or more flavorful than this.

 

Tip: you can without much of a stretch make this formula with an entire fish filet rather than little filet cuts. I just utilized more modest cuts since they look more respectable on the photograph.

 

 

Ingredients

• 3 tbsp sour cream
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp dried dill
• 1 cup panko bread crumbs
• 1 garlic clove grated or pressed
• salt & pepper to taste
• 2 lb salmon fillets
• 3 tbsp butter melted
• 1/2 cup grated parmesan cheese

 

 

 

Instructions

 

1. Combine the mayonnaise, sour cream, lemon juice, and garlic in a small bowl and set aside.
2. Season both sides of the salmon fillets with salt and pepper. Then transfer the fish to a rimmed baking sheet lined with foil.
3. Spread the mayonnaise mixture on top of each fillet.
4. In a separate bowl, combine panko bread crumbs, Parmesan cheese, dried dill, and melted butter.
5. Evenly spread the bread crumb mixture over the mayonnaise on each salmon fillet. Bake at 400 degrees Fahrenheit for 15-20 minutes. Cooking time may vary depending on the thickness of the fillet.

 

 

source:https://simplyhomecooked.com

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Crab Legs with Garlic Butter

These crab legs are steamed flawlessly, at that point threw in a delightful garlic spread sauce. A straightforward, yet fulfilling approach to appreciate new fish, and there's nothing more needed than minutes to assemble! Crab legs make for an extraordinary canapé or principle course alternative.

 

At the point when I'm longing for fish, I go to my number one plans which incorporate fish pasta, bacon wrapped scallops and this flavorful crab dish. In case you're a crab darling, you'll love this formula!

 

You can make this formula with one kind of crab, or with various assortments of crab. The most widely recognized sorts of crab incorporate Dungeness crab, snow crab, ruler crab, stone crab, and blue crab. Crab species and accessibility will in general shift contingent upon your geographic zone. Where I live, Dungeness crab are nearby to the locale, so that is the thing that I regularly use. Snow crab and lord crab are frequently discovered cross country, either frozen or recently frozen. You can't turn out badly here, so pick what is accessible, looks the freshest, and what is moderate to you.

 

 

 

Ingredients

 

• 2 tablespoons chopped parsley
• 1/2 cup butter
• 1 tablespoon minced garlic
• salt and pepper to taste
• 6 pounds crab legs Dungeness crab, king crab, snow crab or a combination of different types
• lemon wedges optional

 

Instructions

 

1. Place 3 inches of water in a large, deep pot over medium heat. Bring the water to a boil.
2. Crack the crab legs with a seafood cracker.
3. Place the crab legs in the pot and cover.
4. Cook for 5-7 minutes until crab is heated through. If you have raw crab, cook for 10-12 minutes until flesh is red/orange and opaque.
5. Drain the crab legs and cover to keep warm.
6. Melt the butter in the pot. Add the garlic and cook for an additional 30 seconds. Turn off the heat and stir in the salt, pepper and parsley.
7. Return the crab to the pot and toss to coat with the garlic butter. Serve immediately, with lemon wedges if desired.

 

 

 

https://www.dinneratthezoo.com

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