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fullcravings · 2 days

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Coconut & Lime Cake

#coconut #lime #cake #food #dessert #baking #recipe #citrus #zest #summer #coconut oil #coconut milk #dairy free option #dairy free #glaze #coconut cream #anasbakingchronicles

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daily-deliciousness · 25 days

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Laksa noodle soup

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morethansalad · 2 months

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Mini Vegan Lemon Tarts

#vegan #desserts #tarts #lemon curd #lemon #coconut milk #vegan butter #cornstarch #turmeric #coconut sugar #whipped cream

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niftyrecipe · 1 year

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Thai coconut curry ramen

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atmeal012 · 2 months

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#dessert #coconut milk

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thelcsdaily · 9 months

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Shrimp in Coconut Milk (Ginataang Hipon)

I enjoy cooking and eating. I've got a delicious pescatarian Filipino comfort food with shrimp cooked in coconut milk. The way I make it and the things I use are determined by my mood. I used string beans, kabocha squash, and red bell peppers in this recipe. I wanted to keep things simple and fuss-free, so I went with peeled shrimp. I made it soupier than normal since I like it poured over steaming, sticky Japanese rice.

“I am not a glutton - I am an explorer of food” ― Erma Bombeck

#food #asian cuisine #filipino cuisine #pinoy food #shrimp dish #original photography #my photography #food photography #home cooking #home cooked meal #homemade #thelcsdaily #shrimp #hipon #coconut milk #ginataang hipon #comfort food

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brattylikestoeat · 9 months

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vegan-nom-noms · 25 days

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Vegan Blueberry Cheesecake Bars

March is Epilepsy Awareness Month!

My niece was diagnosed with epilepsy at just 5 months old. It's estimated that 65 MILLION people have it around the world.

If you can please donate to your favourite Epilepsy charity or research foundation. Mine is Epilepsy Action Australia.

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docecoelhinha · 1 year

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#matcha #coconut milk #kawaii aesthetic #kawaii #nails

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fullcravings · 20 days

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Robin's Easter Egg (SF)

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daily-deliciousness · 5 months

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One pan chicken meatballs in pumpkin curry sauce

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morethansalad · 2 months

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Sakura & Coconut Latte (Vegan)

#vegan #drinks #latte #valentine's day #coconut milk #sakura powder #coconut cream #cherry blossom syrup #💗

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simmeringstarfruit · 10 months

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Roasted Carrot Stew

A delicious savoury roasted carrot stew with earthy vegetables and aromatic fresh herbs. Perfect for a cold rainy day, this vegetarian soup recipe is inspired by the carrot stew from Zelda Tears of the Kingdom and Breath of the Wild.

Roasted Carrot Stew

This delicious carrot stew recipe makes 5-6 servings and takes about 90 minutes to make.

To reduce the recipe time to one hour, skip roasting the carrots and potatoes – just simmer them for 15-20 extra minutes during step seven. Enjoy!

Ingredients

¼ cup oil

1 – 1 ½ cups onion, diced

4 cups carrots, chopped

4 cups potatoes, diced

2 tbsp butter

1 – 2 tbsp flour

1 ½ cups coconut milk...

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#autumn recipes #Breath of the Wild #carrot #carrot recipes #carrot soup #carrot stew #coconut milk #creamy soup #dinner recipes #fall recipe #potato soup #potato stew #roasted carrots #soup recipe #stew recipe #stew recipes #Tears of the Kingdom #Vegetarian #zelda

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najia-cooks · 1 year

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[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

#Japanese #recipe #vegan recipes #vegan cooking #vegetarian recipes #yoshoku #carrots #potatoes #suon non chay #sườn non chay #apple #coconut milk #osata sosu #kare ko

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flybishnewz · 7 months

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