Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
Remove the chicken and set aside.
Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
Add the curry powder and saute for 2 to 3 minutes until aromatic.
Add the diced tomatoes and continue sauteing the mixture.
Add the water and crumble in the chicken bouillon cube.
Add the yogurt and distribute it evenly. Place the chicken into the pot.
Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
When rushed, you may use ready to cook fried onion paste to save time.
Let's drain the firm tofu. Remove the tofu from the package. Wrap the tofu with a thick paper towel. Use a dish as a weight and let the tofu sit for 20 minutes. If the room temperature is high, let the tofu sit in a fridge.
Let's cut the vegetables. Remove the root end of the garlic clove. Crush the garlic clove with the flat side of a knife. Remove the skin and chop the garlic into fine pieces.
Slice the ginger thinly. Stack the slices on top of each other and cut them into fine strips. Turn the strips and chop across the ginger.
Remove the root ends of the garlic chives. Cut the chives in half and chop them into half inch pieces.
Here is the Chinese-style chicken stock powder. Pour hot water in the heatproof measuring cup. Stir and dissolve the chicken stock well.
Dissolve the potato starch in twice its volume of water.
After 20 minutes of draining, gently remove the paper towel from the tofu. Be careful not to break it. First, slice the tofu horizontally and divide into 2 blocks. Next, cut vertically across the tofu. Finally, dice up the tofu into 3/4 inch cubes.
Let's make Mapo Tofu. Heat up the pan and pour in the sesame oil. Swirl the pan to coat it with oil. Stir-fry the ground pork at hight heat while breaking it into small pieces.
When the pork is thoroughly cooked and the color of pork fat becomes clear, add chopped garlic and ginger and reduce the heat to medium. Stir-fry until aromatic.
Move the pork to one side and make an extra space on the pan. Put the doubanjiang and tian mian jiang directly on the heated surface and fry at low heat to increase the flavor. Stir constantly to avoid burning.
Mix the condiments and pork together and stir-fry until evenly browned. Add the sake and stir until the moisture is gone.
Add the chicken stock, soy sauce and sake to the mixture and stir lightly.
Put in the tofu cubes and gently spread them in the pan. Bring the sauce to a boil at high heat. When it boils, reduce the heat to medium low and simmer for two to three minutes. The tofu's moisture gets reduced and it will absorb the flavor of the sauce. This process will reduce the tofu's moisture and let the tofu absorb the flavour of the sauce.
Add in the garlic chives and gently stir with the wooden spatula. Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu. Lift the pan from the burner and pour in the potato starch while swirling the pan.
Gently mix the content by sliding the spatula away from you, otherwise the tofu easily breaks into pieces. Heat over high heat for around 30 seconds and it's ready to serve.
Turn off the burner and serve the Mapo Tofu in the bowl. Sprinkle on Sichuan pepper if you like the unique aroma and flavor.
After adding the potato starch, heat the Mapo Tofu well until thickened, otherwise it will get runny when served.
You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.
Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.
Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.
Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
Let's prepare the sauce. Combine the soy sauce, mirin, sake and grated garlic. Stir to mix.
Add the olive oil to a pan. Put in the coarsely chopped garlic clove. Turn on the burner and saute it on low heat. You can tilt the pan to submerge the garlic in the oil. When the garlic is golden brown, remove and set it aside.
Let's prepare the meat. Make numerous shallow cuts along the bottom of the steak. Then, make cuts perpendicular to the initial cuts, creating a grid pattern. Lightly season both sides of the steak with salt and pepper. You want to start with the meat at room temperature so take it out of the fridge 20 to 30 minutes prior to cooking.
Heat the pan on high heat. Remove the remaining garlic oil, leaving 1 teaspoon in the pan. Place the steak onto the pan. Cook the top side first so that you can present the beautifully browned side when served.
Brown the steak on high heat for about 1 minute and flip it over. Cook the bottom side on high heat for 10 seconds. Then, reduce the heat to low and cook for an additional 10 seconds. Remove and place onto a cooling rack.
Place the hot pan onto a dampened towel to slightly cool. If there are any burnt pieces, wipe them away with a paper towel. Then cover the steak with aluminum foil. Let it sit for about 5 minutes and allow the meat to reabsorb the juices.
Add the sauce to the pan. Reheat the pan and bring it to a boil. Stir to mix and reduce the garlic sauce until slightly thickened. Pour the sauce into a bowl.
Now, the steak has re-absorbed the juices. Cut the steak into smaller pieces. Allowing the meat to reabsorb the juices is important because it will help avoid losing the precious juices when cut.
Place the steak onto a plate along with the baby spinach and boiled mixed vegetables. Sprinkle on the fried garlic bits. Pour on the sauce and enjoy the delicious steak!
We used a cut from the bottom round but you can also use beef tenderloin or sirloin in this recipe.
Making the cuts on the bottom in a grid pattern will make the meat extra tender so everyone can enjoy the steak.