Monday, September 18, 2017

RECIPE: Fast & Easy Japanese Tonkatsu (Pork) Curry

If I have to pick what my family's favorite Japanese dish, it would be this! Once you've tried this recipe, Tonkatsu Curry is one of those comfort food that you will always keep making. I swear!

This recipe is a 2-step process. Each recipe can stand on its own and can be eaten separately. You can eat the curry with either rice or noodle, and the Katsu can be eaten as a sandwich filling, with rice, or noodles.

Make sure to watch the quick video below to help you along with your dish. 

1st Step: Japanese Curry

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Fast & Easy Japanese Curry
This traditional Japanese curry is a popular dish often served over white rice or noodle.
  • 2 tsp. Cooking Oil
  • 4-5 cloves Minced Garlic
  • 1 Medium-Sized Large Diced Onion
  • 2 lbs. Cubed Pork
  • 2 cups Large Cubed Carrots
  • 2 cups Large Cubed Potatoes
  • 4 cups Water
  • 240 grams (1 pack) Golden Curry
1) Heat up cooking Cooking Oil, and sauté pork and then onions. 2) Add potatoes, carrots, and water. Let it boil. 3) Add Golden Curry paste mix. Stir and sauce will slowly thicken. Simmer for 2 minutes. 4) Mix in minced Garlic.
Prep time: Cook time: Total time: Yield: 4-6 servings

2nd Step: Pork Katsu

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Tonkatsu (Pork Katsu)
Tonkatsu is also popular as a sandwich filling (katsu sando) or served on Japanese curry (katsu karē). Tonkatsu is sometimes served with egg on a big bowl of rice as katsudon.
  • 2 cups Cooking Oil
  • 4-6 Pork Cutlets
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 2 cups Flour
  • 4 Eggs
  • 2-3 cups Panko Breadcrumbs
1) Heat up Oil 2) Salt and pepper pork on both sides. 3 Consecutively coat each Pork Cutlet with Flour, Eggs, and Panko Breadcrumbs. 4) Fry in hot oil for about 5 minutes or until pork is golden and cooked.
Prep time: Cook time: Total time: Yield: 4-6 servings
Cut your cooked Pork Cutlet in strips and place on top of white rice, then top it with the delicious Curry Sauce. Enjoy!

Monday, September 11, 2017

RECIPE: Sotanghon (Vermicelli) Pancit Guisado

Pancit is Filipino's most favorite party food and mostly served during celebrations signifying long life. There are many kinds of Pancit made with different kinds of noodles. My noodle of choice is Sotanghon (Vermicelli). I love the delicate texture and glass like look to the noodle strands, but if not handled well can turn into a hard glued up mess so make sure to follow the instruction below.

My take on this Pancit Guisado is not like your standard Pancit. You can typically choose whatever meat or vegetables you'd like to use, and so I went ahead and used what's available in my refrigerator and pantry.

There are a couple of ingredients in here that you may not find familiar. All of these items are available at most Chinese / Asian markets. I also noticed that grocery giants like Mariano, Jewel, and Cermak Fresh Market around my neighborhood carry them, but I live in Chicago's Chinatown, and I suspect that they are catering to the Asian community so your location may not carry them.

You can also find them on Amazon. I linked them all below!
(NOTE: Any soy sauce brand will do, but I use the San-J Tamari, an organic and Gluten-Free Soy Sauce. See link below the recipe)

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Sotanghon (Vermicelli) Pancit Guisado
Pancit is Philippines' favorite party food and this recipe is made with the thin and delicate rice noodles called Sotanghon in Filipino (Tagalog) and also known as Vermicelli and cellophane noodles.
  • 4-5 cloves Garlic
  • 1 medium sized Onion
  • 1 lb. Cubed Pork Butt
  • 1/2 lb. Yau Choy
  • 1/2 lb. Snap Peas
  • 1/2 lb. Bean Sprouts
  • 8-10 mushrooms 8-10 Dried Shiitake Mushrooms
  • 300 grams Vermicelli Noodles
  • 3-5 tsp. Cooking Oil
PREP: Wash and soak to rehydrate Dried Shiitake Mushrooms in warm water for 30 minutes or until the caps are tender. Pinch Snap Pea ends and pull off the tough string that runs along the length of the pod. Cut up the Yau Choy and separate the stalks from the leaves. Heat up Cooking Oil, sauté the minced garlic and onion. Add the pork to brown, then add the Yau Choy stalks, Snap Peas, and Shiitake Mushrooms Cover to cook for a few minutes.NOODLE PREP: In the mean time, quickly prepare the Vermicelli noodles. Soak Vermicelli Noodles in boiling water for 2-3 mins. Separate strains with a fork, then strain and rinse with cold water and set aside. COOKING: On the wok, add the Yau Choy leaves and Bean Sprouts. Then, add the Vermicelli Noodles and mix well before adding Soy Sauce. Mix sauce well, and then add ground Black Pepper according to taste. Enjoy!
Prep time: Cook time: Total time: Yield: 5-6 servings


Thursday, June 29, 2017

Permission To Pause

I was running as fast as I can...and I stumbled. I'm slowly picking up the pieces and heading back up to walk straight again. Now that I'm given another chance to live a full life with my loved ones,  I am going to take every effort to live life as it should. I will find joy in every step of my days.

I will beat this!