This recipe for Filipino peanut stew gives my mother fits, which is why I added the 'my way.' Authentic or not, I like it.

A hearty Filipino stew with a rich and thick peanut sauce considered by most as the perfect comfort food as it has meat and veggies. Traditionally cooked using ox tail but for this recipe I used beef. Serve with a small portion of Bagoong or shrimp paste and white rice for the best experience.

Tonight's dinner of Filipino peanut stew was made by special request from my daughter. She actually asked for it yesterday, but because we already had a sushi feast ordered and on its way it had to be deferred to tonight. Normally I would've prepared beef kare-kare (short rib in particular; recipe posted previously). However, because time was short I used chicken thighs instead. Not as decadent, but so much faster. I also tried a few new techniques. First, to avoid the sauce turning runny from all the moisture in the leafy greens, I sauteed then first. Second, I also sauteed the eggplant ahead of time, to avoid them turning into mush and dissolving into the sauce. Third, I added some spices not normally used in kare-kare (and which would horrify my mother), on a hunch that they'd work. These were cumin, for extra earthy depth, and cayenne, for background heat. They worked brilliantly. The stew turned out delicious, and my little girl was happy. Perfect.

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TEMPE KARE is already common in Indonesia, but here I added vegetables such as carrots and cabbage that provide additional fresh flavor in the recipe. Moreover, in this recipe I grill the tempeh before cooking to give it a unique, smoky smell.KARI is the name for various types of food cooked with spices to have a sharp and peppery flavor. Kari is a cuisine of South Asian origin, mainly from India which has been extended to all countries in the Asia-Pacific region and Europe. Indonesia also has a similar cuisine (using a variety of spices and coconut milk), which even has been recognized by the international community.Rendang Padang and curry dishes such as curry chicken, curry brain, and curry goat is one type of curry with a hint of spice. Sate Padang also use the sauce, which is another form of curry. There are curry flavored snacks, eg. martabak and martabak Kubang, too. Instant noodles in Indonesia also have chicken curry flavor.Spices are used are lime leaves, lemon grass, galangal, bay leaves, nutmeg, turmeric, shrimp paste, cumin, coriander, and coconut milk.TEMPEH is a native Indonesian food made from the fermented soy beans or some other material that uses some kind of Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Rh. arrhizus. The preparation of this fermentation are generally known as "tempeh". It has high nutritional quality so the addition of tempeh to cereals and tubers improves the nutrition, like everyday dishes consisting of rice, corn, or Tiwul. (A piece of fried tempeh (50 grams) is sufficient to improve the nutritional quality of 200 g rice. A mixture of rice, tempeh, corn-soybean, cassava-tempeh, the ratio 7:3, is good enough to be given to children under five).

The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy!Video: https://youtu.be/YUcyTdiWCkkRecipe by: Homebasedchef

I love eating curry during the hot summer. I've been eating normal curry recently, but I wanted to try different one, so I made keema curry. This is my original recipe!The extra curry powder balances out the flavor of the tomatoes for a delicious, vegetable-packed curry. Adjust the amount of curry powder, and salt and pepper while tasting. That's the key. For 3 ~ 4 servings. Recipe by rira

So here's a spin on the earlier LeBlanc Curry I made a while back. It's basically the curry sauce without the meat, since the main meat is the katsu.

●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home.●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time.●The most important point it to cut up the ingredients to be skewered small.●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded.●It's more work to fry small skewers, but they definitely taste better.●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa

chicken stir fry .... southern style!!! definitely an Asian influence... and Oooo soooo yummy! !! the most time consuming thing is just prepping.. . the cutting up of the vegetables... I seasoned and cut up my chicken the night before and put it in a Rubbermaid container!!! :hungry :-)

This pizza has been popular with my kids ever since they were small, and even now that they are in high school. I guess this curry taste is soul food for Japanese people.You can also use curry powder instead of curry roux, but it will not thicken. This is all right for the pizzas, but it will be difficult to use as a filling for curry bread. I recommend using curry roux. Recipe by Koba

#curryChicken korma is one of the amazing recipes just because of the rich One of the most demanding recipes over any holiday just with five ingredients .