diff --git a/.vscode/markdown.code-snippets b/.vscode/markdown.code-snippets new file mode 100644 index 0000000..112ae77 --- /dev/null +++ b/.vscode/markdown.code-snippets @@ -0,0 +1,28 @@ +{ + // Place your cookbook workspace snippets here. Each snippet is defined under a snippet name and has a scope, prefix, body and + // description. Add comma separated ids of the languages where the snippet is applicable in the scope field. If scope + // is left empty or omitted, the snippet gets applied to all languages. The prefix is what is + // used to trigger the snippet and the body will be expanded and inserted. Possible variables are: + // $1, $2 for tab stops, $0 for the final cursor position, and ${1:label}, ${2:another} for placeholders. + // Placeholders with the same ids are connected. + // Example: + // "Print to console": { + // "scope": "javascript,typescript", + // "prefix": "log", + // "body": [ + // "console.log('$1');", + // "$2" + // ], + // "description": "Log output to console" + // } + "Cookbook Step Block": { + "scope": "md", + "prefix": "!cook", + "description": "Lazy way to insert a new step block", + "body": [ + "### Step $1", + "", + "$2" + ] + } +} \ No newline at end of file diff --git a/content/recipes/2025/01/15/pressure-cooker-japanese-curry.md b/content/recipes/2025/01/15/pressure-cooker-japanese-curry.md new file mode 100644 index 0000000..0fa204b --- /dev/null +++ b/content/recipes/2025/01/15/pressure-cooker-japanese-curry.md @@ -0,0 +1,121 @@ +--- +title: "Japanese Curry (Pressure Cooker)" +subtitle: +date: 2023-10-14T00:00:00-07:00 +draft: true + +tags: [Curry, Potato, Carrots, Apple, Japanese, Pressure Cooker] +categories: [Curry] + +cuisine: [Japanese] +course: [Lunch, Dinner] +image: thumbnail.jpg +--- + +Prep Time: **20 minutes** +Cook Time: **40 minutes** +Servings: **6 - 8** + +Original Link: [Link](https://www.justonecookbook.com/pressure-cooker-japanese-curry/#wprm-recipe-container-57082) + +## Augmentations + +- 1 Apple + - This will add a sweetness to the curry. + +## Ingredients + +- 3 onions (large; 2¼ lb, 1,005 g) +- 1 1/2 cups carrots (5 oz, 143 g) +- 3 Yukon gold potatoes (15 oz, 432 g) +- 2 cloves garlic +- 1 tsp ginger (grated, with juice) +- 1 1/2 lb boneless, skinless chicken thighs (see Notes for substitutions) +- 1/8 tsp Diamond Crystal kosher salt +- 1/8 tsp freshly ground black pepper + +### Curry Sauce + +- 1 Tbsp neutral oil (for cooking) +- 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water) +- 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux) +- 1 Tbsp ketchup +- 1 Tbsp soy sauce + +## Instruction + +### Step 1 + +Cut 3 onions in half and cut each half into 5 wedges. + +### Step 2 + +Peel 1½ carrots and cut into bite-sized pieces. +I use a Japanese cutting technique called [rangiri](). +This cut creates more surface area, which helps the carrots absorb more flavor and cook faster. +Tip: You can cut the vegetables slightly bigger to avoid a mushy texture. + +### Step 3 + +Peel 3 Yukon gold potatoes and cut them into quarters. +Soak them in water for 15 minutes to remove the excess starch. +Tip: Do not use russet potatoes since they would break down too easily. + +### Step 4 + +Mince 2 cloves garlic (I like this garlic press). +Then, grate the ginger with a microplane and reserve 1 tsp ginger (grated, with juice). + +### Step 5 + +Cut 1½ lb boneless, skinless chicken thighs into bite-sized pieces. +I use the [sogigiri]() Japanese cutting technique to create more surface area and flatten each piece so it cooks faster. +Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. + +### Step 6 + +Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot). +When the inner pot is hot, add 1 Tbsp neutral oil. + +### Step 7 + +Then, add the onion wedges, minced garlic, and grated ginger with juice. + +### Step 8 + +Add the chicken pieces to the pot and mix until just coated with the oil. + +### Step 9 + +Add the carrots and potatoes to the pot and mix well. + +### Step 10 + +Add 3 cups chicken stock/broth and use a spatula to press down the meat and vegetables into the liquid. +Then, place the cubes from 1 package Japanese curry roux (I combine half mild and half medium spicy packaged roux) on top of the other ingredients. +**DO NOT MIX!** Otherwise, the roux may sink to the bottom of the pot and burn while cooking. +For solidified homemade roux, place the cubes on top of the ingredients and do not mix. +For non-solidified homemade roux (that you just made), add it after pressure cooking is done. + +### Step 11 + +Cover and lock the lid. Make sure the Instant Pot‘s steam release handle points to Sealing and not Venting. +Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing. +Then, press the Meat/Stew button to switch to pressure cooking. +Press the “minus“ button to change the cooking time to 15 minutes. + +### Step 12 + +When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. +Slide the steam release handle to Venting to let out steam until the float valve drops down, OR let the pressure release naturally (this takes about 15 minutes). + +### Step 13 + +Unlock the lid. +(If you‘re using homemade curry roux, add it to the pot now and heat on Sauté mode for an additional 5 minutes until well blended into the stew.) +Add 1 Tbsp ketchup and 1 Tbsp soy sauce now. +Mix well, stirring to dissolve the curry roux and checking one last time that there are no undissolved chunks left. + +## Good Sides + +- Serve with Jasmine Rice diff --git a/content/recipes/2025/01/15/thumbnail.jpg b/content/recipes/2025/01/15/thumbnail.jpg new file mode 100644 index 0000000..cb3b333 Binary files /dev/null and b/content/recipes/2025/01/15/thumbnail.jpg differ diff --git a/static/images/favicon.svg b/static/images/favicon.svg new file mode 100644 index 0000000..affb693 --- /dev/null +++ b/static/images/favicon.svg @@ -0,0 +1 @@ +Book \ No newline at end of file