We have a little secret for you. We love watching Raina Huang on YouTube. In case you don’t know, she’s a foodie who goes across the map to wherever there’s a food challenge. Occasionally, she’ll do a cooking video. This one was for a curry mountain. She goes through step-by-step every ingredient of how it’s made.
Well, we didn’t use her recipe exactly because she used some green curry cubes from yamibuy. You need to plan your meals out 2 days in advance if you’re going to buy ingredients online in order to compensate for delivery time. We don’t get anything from websites. You never know what’s in those processed things without looking at the list of ingredients. We decided to switch gears and look up a Japanese curry recipe online. TasteofHome Curried Tofu with Rice.
We went on to get the chicken ready to be baked instead of fried in oil. There are many different things you can use for breading. We used Japanese style panko. We know, it’s just golden breadcrumbs, but for this recipe, it was our best option. This was our second time working with chicken. Our first time was a success. This time was satisfactory in that regard. We brought it up to 150 degrees and let it rest so it could rise to 160 on its own. Salmonella is REAL! Never serve or eat under-cooked meat!
The curry itself started out pretty chunky. We added liquids later and it started to turn out like gravy. None of this was what we had in mind. We weren’t that crazy about how the components turned out here. We put in the stock, onion, carrot and seasonings like it specified. This pasty and floury pepper-poisoning was not what we planned. I admit I went too heavy on the black pepper. (I tend to do that because I like REALLY spicy food!) We don’t know what went wrong with the rest.
When it came to leftovers, we found that the curry had just about festered overnight! This next picture almost deserves a warning before viewing. *BEWARE!*
Oh well, you can’t win them all. We did our best. Maybe we can re-visit this in our 50th post or something. I mean, we’re learning so much along the way about safety, timing, working with different ingredients and how to make flavor and spice combinations. This is just another step on the path to becoming better chefs. You’re right, Darling. I’ve got an idea for what we can do instead…TOFU!!