Tonkatsu Don (21 March 2010)

Making Tonkatsu is probably the most easiest thing to make on earth! Well it looks difficult but it is actually very simple and it looks impressive.

Hijiki has come out with a home-made Tonkatsu substitute sweet sauce that I will share with you later. Hope you will like it! The portion is for your reference only. You could adjust the amount of ingredients according to your preference /taste.

Making the Tonkatsu Don
Ingredients:

• Some salt & pepper (to taste)
  
• Some pork fillet (depending on how many you want to eat :D)
• Some plain flour
• 2 eggs used as coat (nothing is wasted, you could fry the remaining eggs for your Tonkatsu Don)
• Some Japanese bread crumbs
• Vegetable oil for frying
• Cooked rice placed in a bowl
  

Making the home-made Tonkatsu substitute sweet sauce
Ingredients:

• 4 Tbsp soy sauce
  
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp cornstarch
• 1 Tbsp Japanese sweet cooking sauce

Heat the contents on low heat stirring constantly and stop when everything has dissolved.

Preparation:

(1) Wash the pork fillet and sprinkle salt and pepper.
(2) Coat the pork with flour. Dip the pork in beaten egg. Cover the pork with bread crumbs.
(3) Fry the pork in hot oil for a few min.
(4) Drain and remove the pork and place them on a paper towel.
(5) Cut each Tonkatsu into small pieces.
(6) Fry the remaining egg.
(7) Place the Tonkatsu and egg into the ice bowl.

(8) After that, it is ready to be served by pouring the sauce onto the Tonkatsu!

Mocha Chocolate Mousse (9 March 2010)

I am going camping this weekend (Fri-Sun) with my schoolmates! Yippee Yay Yay!!! So I thought I'll make something on the weekday so as to stick to my initial plan of cooking something new at least once a week? :) Initially, I was a little worried as my internet was down. But everything's fine now! :)

Why did I choose to make this? Well, at first I wanted to make some glutinous rice ball (since I still have more than half a bag of it left!!! :D) but Hijiki wanted something sweet. Since I do have some coconut milk leftover from making the Thai Sticky Rice Dessert, well, might as well make use of it for making Mousse! Yummy! :)

Ingredients:

• 1 1/5 cup or 300g dark chocolate broken up
• 2/3 cup or 80g butter
• 1 cup of coconut milk (or fresh milk)
• 1 tsp coffee power, mixed with 1 tsp of hot water
• 4 egg yolks

Preparation:

(1) Melt and stir the chocolate, butter, coconut milk, and the coffee mixture on low heat.




(2) Thereafter, add in the egg yolks, one by one on low heat, stirring for 1 min.



(3) When done, pour the mixture into your lovely glasses and refrigerate for at least 2 hours.
(For me, I don't have any lovely glasses so I have to use normal cup. Arghh!!!)
(4) Before serving, you could top it up with any fruits for decoration and favor! :)

Thai Sticky Rice Dessert (without the Mango :D). (7 March 2010)

I have some glutinous rice leftover from making Porridge last week so I thought I might as well make some glutinous rice dish this week! :)

This dessert, one of my favorite, is usually served with mango, cut into bite-size pieces. You could use any other fruits that you may like. I have no mango at home so I am having it with Honey drew. :)

Ingredients:

• 1 cup glutinous rice
• Water (for washing and steaming the rice)
• Fruits cut into bite-size pieces
  

Marinate:

• 3/4 cup of coconut milk
• 1/4 cup of sugar (any)
• 1/2 tsp of salt

Heat the contents on low heat and stop immediately when all sugar are melted.

Salted sauce:

• 3/4 cup of coconut milk
• 1/4 tsp of salt
• 1 tsp of flour dissolved in a little bit of water for thickening.

Heat the contents on low heat stirring constantly and stop immediately until it reached to a boil. Note: I didn't go to this step because the rice itself without the sauce is nice enough :) Also, if you like to add a crunchy taste to your sticky rice, you could soak some mung beans until it softens and roast it on a saucepan :)

Preparation:

(1) Wash the glutinous rice (rice) with water until the water is no longer cloudy.
(2) Soak the rice with water and leave it overnight (or at least for 4 hours) so that the rice could absorb all the water that it could absorb. Usually it is 1 cup of rice with 1 cup of water.
(3) Remove the water from the rice and steam the rice for 20 to 30 minutes on high heat until the rice is chewy.
(4) When rice is cooked, pour the marinate over the rice and cover the rice with foil and let it seat for 30 minutes in the steamer.
(5) After that, it is ready to be served by pouring the sauce onto the rice!