Chicken Tikka Masala (British National Dish) Olympic Games Party Recipe - Video Recipe

This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants.


http://www.youtube.com/watch?v=lLrICFYCy_w

London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)



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Chicken Tikka Masala (Butter Chicken Curry)

Difficulty: Easy
Time: 35min
Number of servings: 4
Calories per serving: 287Kcal

Ingredients:
2 pieces = 31.7g (1.1oz.) House Kokumaro Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) chicken breast
1/2 medium (100g=3.5oz.) onion
190ml salted tomato juice
100ml fresh cream
200ml water
20g (0.7oz.) butter
1 tsp. soy sauce
80g (2.8oz.) sweetened yogurt
2 tbsp. ketchup
4 servings cooked rice

Directions:
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup. Slice the onion.
2. Heat the butter in a frying pan and saute the onions on medium until soft and lightly browned.
3. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 minutes.
4. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread of course!

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_27.html
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Fudgy Cake Pops - Video Recipe

This video will show you how to make Fudgy Cake Pops using a Nordic Ware's Baking Pan which I bought in New York (at Sur La Table).


http://www.youtube.com/watch?v=NxsricbYehc

The new innovative two-piece pan design allows you to bake a dozen perfectly round cakes or brownies, easy and fun to decorate! Unlike crumbled up cake pops, the cake is very soft and fluffy. The texture you get is absolutely distinctive! So I recommend this pan if you want to make perfect and delicious cake pops :D



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Fudgy Cake Pops *I modified the recipe on the Nordic Ware package.

Difficulty: Easy
Time: 20min + baking & cooling & decorating time
Number of servings: 24 cake pops

Note:
1cup = 250ml or 250cc

Ingredients:
((Fudgy Cake Pops))
3/4 cup semi-sweet chocolate chips (or 2 bars Meiji Milk Chocolate)
1/2 cup (100g=3.5oz.) butter
1/2 cup sugar
3 tbsp. cocoa powder
2 eggs
3/4 cup flour (or 3/4 cup cake flour + 1 tsp. baking powder)
1/4 tsp. salt
((Decoration))
12 oz. chocolate bark coating (or 2 Meiji Milk Chocolate Bars)
Meiji Twinkle Chocolate
Meiji Sweet Pen Chocolate
Meiji Sweet Pen White Cream
sprinkles of your choice
24 lollipop sticks

Directions:
((Fudgy Cake Pops))
1. Preheat the oven to 170C (338F). Grease and flour pan.
2. In medium saucepan, over low heat, melt chocolate chips (or 2 Bars Meiji Milk Chocolate) and butter together. Stir until smooth. Remove from heat and pour into medium bowl.
3. Add sugar and mix until blended. Add eggs, one at a time, mixing well after each addition.
4. Sift in flour, cocoa powder, and salt. Stir until blended.
5. Spoon the batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. (Norpro 1 tbsp. scoop works perfect.)
6. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean.
7. Cool 5 minutes in pan, then remove cake pops from pan to cool completely. Trim the edges of cake pops, if needed.
((Decoration))
1. Melt chocolate bark according to package directions.
2. Dip lollipop stick into melted chocolate and insert into cake. Repeat with all cakes. Allow chocolate to cool to secure stick in place.
3. Dip cake pop in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. If you have a Styrofoam box, you can make them stand to set. Makes about 24 cake pops.

* I didn't have a Styrofoam box, so I coated and decorated the cake pops first (placed them on a parchment paper and set) before I insert the sticks into cakes.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_25.html
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Summer 2012 in New York
http://createeathappy.blogspot.jp/2012/07/summer-2012-in-new-york.html

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Healthy Pan-Fried Minced Cutlet (Menchi Katsu) - Video Recipe

"Menchi Katsu" is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it :D


http://www.youtube.com/watch?v=kWcPNQYviNY

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page :)
http://cookpad.com/recipe/536489



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Healthy Pan-Fried Minced Cutlet

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
A
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
B
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

Directions:
1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/blog-post_23.html
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It goes great with white rice and perfect for bento box :)

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