Recipe Guide

Burmese Chicken Satay Sticks Recipe only Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner, unlike the western world which snack food normally means processed rubbish in a fancy packet. So try and start making your snacks from something that is healthier than a packet of potato chips. INGREDIENTS 1 kg skinless chicken breast fillets MARINADE 2-3 Asian shallots, roughly chopped 4-5 garlic cloves, roughly chopped 4 coriander roots, finely chopped 3 cm piece of ginger, sliced 1 tablespoon roasted ground coriander 1 tablespoon roasted ground cumin 1 tablespoon roasted ground turmeric 1 teaspoon curry powder 2 tablespoons light soy sauce 4 tablespoon...

Japanese Katsu Chicken Curry Recipe only Japanese curry, called ‘kare’ in Japanese is a very popular meal both in Japan and abroad. Curry was introduced by the British over 100 years ago and adapted to Japanese tastes, so it’s quite different to the Indian curry you may be used to. Katsu curry is a combination of deep fried breaded pork or chicken katsu cutlets and a rich curry sauce. Easy to make and so very tasty! INGREDIENTS 8 skinless chicken thigh fillets seasoned plain flour for dusting 2 eggs, lightly beaten panko breadcrumbs oil for deep-frying 2 tablespoons peanut oil 1 onion, thinly sliced 1 tablespoon freshly grated, peeled ginger 2 garlic cloves, finely chopped 1 tablespoon curry powder 2 tablespoons plain flour 600 ml chicken stock 60 ml (1/4 cup) soy sauce 2 tablespoons honey 2 teaspoons rice vinegar 1 teaspoon garam masala METHOD 1. For the katsu sauce, heat oil in a frying pan over medium-high heat, add onion, ginger and garlic; saute until tender (3-4 minutes)...