This tofu side dish is quite similar to Steamed Silky Soft Tofu dish I made some 6 years back (woah!). As the title of the post suggest, this one has additional ingredients like egg, dried shrimps and glass noodles. Hey hey, I always welcome variety on my dining table. This tofu dish is fairly easy to prepare and all you need to do after that is steam it. Come now…
Don’t cha love chicken katsu (チキンカツ)? I do! Imagine fried breaded thin slice of chicken… so tender and yummy. What’s not to like?
First thing first, what’s katsu? Katsu is actually the shortened name for katsuretsu. And yes, katsu/katsuretsu means cutlet or schnitzel. It’s a dish that’s famous worldwide, originating from Austria I believe. Different types of meat can be used to make katsu such as veal, pork, chicken, etc.
The most common katsu in Japan is actually tonkatsu which means pork cutlet. In this post I’ll share with you on how to make chicken katsu (also known as tori katsu). And yes, I use this recipe for making tonkatsu too. I’ve made chicken katsu twice so far and lovin’ it both times. One of the characteristics of a katsu is the thin slice of meat. Use a meat tenderizer/pounder to make the meat thinner and also so that they fry evenly. With the use of breadcrumb, you also want the outer layer to be crisp after frying. For this, I really recommend panko breadcrumbs and a method I learned from Just One Cookbook on how to achieve and maintain its crispiness; by double frying. Now I know why the Nyonya inchi kabin recipe requires frying twice. *always learning hehe
Financiers are small cakes originated from France. They are perfect for tea time snack. In my maiden financier bake, I had to cross two hurdles. One is learning how to make brown butter as this is the unique feature of financier. And two, I don’t own any financiers moulds. It was because of this two hurdles that I brood for very long time. Ya know, sometimes you just have to do it no matter what. So I learned how to make brown butter successfully. As for the financier moulds, I just use whatever moulds I have in my kitchen. Never mind they don’t look like the classic shape. With the two hurdles crossed, I realized making financiers is actually a breeze.
Have you heard of brown butter before? I’ve only found out about its existence a year plus back. Brown butter is known as beurre noisette in French. Beurre is butter and noisette actually means hazelnut. As to why hazelnut is involved, you need to read on to find out why.
When I read the process of making brown butter, it makes me excited and giddy with excitement. Can something be this good as the steps are so simple? I was also afraid. Afraid that I will turn it into burnt butter. Haha Now that I’ve made it twice with success, it’s actually not that scary after all. I can only &(#*$ my imagination.
Two weeks plus back I was at Isetan FoodMarket (supermarket) to grab few punnets of cherries that were on sale when I stumbled upon many many CAKES!!! The colorful cakes were oh-so-sparkling and calling “come and get me”. With eyes widen (am I seeing things? Nope!), I started doing few laps of victory dance (thank goodness only in my imagination). And when I unconsciously made an upward curve of my lips, yup the lure were successful.
I quickly noted that this Japanese pastry shop called Châteraisé シャトレーゼ has occupy the space previously held by Caffe Gino. And I found Caffe Gino has relocated to Royce’s location. Meanwhile Royce has shifted beside Miki Ojisan No Mise. I sort of have a faint idea (read from somewhere) that a new pastry shop has landed in KLCC but I didn’t know where. Turns out it was right here in at Isetan FoodMarket. Fyi Châteraisé at KLCC opened on 26th March 2016.