Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Almond Milk Recipe
| Drinks
Type: Almond Milk Free Cooking Recipe - Drinks Yes! Ingredients / Directions 4 ounces of sweet almonds6 bitter almondsOrange-flower water1 quart of water To prepare this Almond Milk Recipefirst blanch the almondsand grind them in a nut mill. Pound them in a mortar a little at a timead
[ read more ]
Citrus Soy Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 7/8 cup Japanese soy sauce 5 tablespoons lemon juice, strained 3 tablespoons fresh orange juice, strained Directions 1Combine the soy sauce, lemon juice and orange juice together in a glass jar. 2Shake well and refrigerate. This keeps for up to four weeks.View related video clips[tub
[ read more ]
Allegheny
| Drink Master
Cooking receipe to make Allegheny under category Drink Master. You may find some video clips related to this receipe below. 1 oz Bourbon 1 oz Dry Vermouth 1 1/2 tsps Blackberry-flavored Brandy 1 1/2 tsp Lemon Juice Shake with ice and strain into cocktail glass. Add a twist of lemon
[ read more ]
Triple Chocolate Raspberry Fantasy Recipe
| Cakes
Type: Triple Chocolate Raspberry Fantasy Free Cooking Recipe - Cakes Just do it! Ingredients / Directions First layer3 ounces unsweetened chocolate2 ounces semisweet chocolate1/2 cup(s) butter2 eggs1 1/4 cup(s)s brown sugarpacked3/4 cup(s) flour1/4 teaspoon baking powderSecond layer8
[ read more ]
Ingredients
8 eggs, scrambled separately (but do this after the meat’s fried)
Marinade
1 kg pork chop (or sliced chicken breasts)
15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons )
2 tablespoons soy sauce
1 teaspoon pepper
1/2 cup onion, chopped
For dredging
1 cup flour, as needed
3 eggs
1 cup panko, as needed
For frying
1 cup cooking oil, for deep frying, as needed
Stock
2 cups dashi stock or water
1/2 cup soy sauce
1/4 cup onion, chopped
1/4 cup leek, chopped
2 tablespoons rice wine or mirin
1 tablespoon sugar
Garnish
2 green onions, chopped
Serve with
8 cups steamed rice, cooked and each cup placed on a big bowl
Directions
1Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes –.
2Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
3Heat oil until it’s really hot and ready for frying. Fry each side of the meat until golden brown, drain.
4Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it’s shape.
5For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
6After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don’t cook too long or tonkatsu(the fried meat with breading) will lose it’s crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
7Garnish with chopped green onions.
8Dish is served. Enjoy!
View related video clips
[tubepress mode=’tag’, tagValue=’Katsudon Japanese Dish’]
