31/05/2026
MAY Cook with Love demo class at TECC.
Demonstrated 1st dish - Japanese Curry with chicken and a homemade Japanese curry roux from scratch.
For the second dish, with just 5 ingredients, with simple steps and keeping a lookout on temperature. It’s strike a perfect balance of milky, tangy and sweet, with a hint of warmth and bitterness from the deeply caramelised exterior.
Kare Raisu (Japanese Curry with Chicken)
Time: 1 hrs
Yield: Served 4
Ingredients
• 500g boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1¼ teaspoons salt, divided
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2½ teaspoons grated fresh ginger
• 1 garlic clove, minced
• 500g of potato, peeled and cut into ¾-inch pieces
• 2 carrots, peeled and cut into ½-inch pieces
• 2-2/3 cups chicken broth
• ½ Japanese Curry Roux Brick recipe
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 4 cups cooked Japanese short-grain rice
• 1 scallion, sliced thin on bias
recipe or pickled ginger or lemon wedges
Instruction
1. Marinate the chicken with 1 tsp. Heat up the oil until shimmering. Add the onion, remaining salt (1/4 tsp) and cook until onion is browned (8 min). Add ginger and garlic and cook until fragrant (30 secs).
2. Add chicken and cook until no longer pink. Stir in potatoes and carrots, add broth and bring to simmer over high heat. Adjust heat to gentle simmer and cook about 20 min until potatoes are just tender.
3. Add the curry-roux, soy sauce and Worcestershire and let the block dissolve, about 1 min. Stir gently, scraping curry from bottom and simmer until liquid thickens (3 min).
4. Serve with Japanese rice
Japanese Curry Roux Brick
Ingredients
• 1½ teaspoons sugar
• 1½ teaspoons ground turmeric
• 1/2 teaspoons ground coriander
• 1/2 teaspoons ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground fennel
• ½ teaspoon ground fenugreek
• ½ teaspoon garlic powder
• 4 teaspoon ground brown mustard
• ¼ teaspoon pepper
• 8 tablespoons unsalted butter
• 85g all-purpose flour
• 1 tablespoon white miso
Instruction
1. Stir in the sugar, turmeric, coriander, ginger, cardamom, cumin, cinnamon, fennel, fenugreek,garlic powder, mustard and pepper together in a bowl.
2. Melt butter over low heat, off heat and sprinkle the flour over butter and whisk until smooth. Return skillet to medium heat and cook until flour mixture is pale golden brown, 3 to 4 min. Remove the heated immediately whisk in spices. Add miso and whisk until very well combined.
3. Transfer the mixture to loaf pan and smooth into even layer. Refrigerate until fully set, about 30 min.
Basque Cheesecake
Time: 11/2 hours plus 2 hours cooling
Yield: Serves 8 to 12
Ingredients
• 7 large eggs, room temperature
• 397 grams sugar
• 1021 grams cream cheese, softened
• 35 grams all-purpose flour
• 230g heavy cream, room temperature
Instruction
1. Adjust oven to 218C. Process eggs and sugar in large food processor until mixture is frothy and pale yellow, about 1 min. Add cream cheese and flour and pulse until cream cheese is broken into large, even pieces, 8 to 10 pulse. Process until mixture is completely smooth about 2 mins. With processor running, slowly stream inn cream until fully incorporated, about 30 secs.
2. Transfer batter to prepared pan and place pan on rimmed baking sheet, bake until top of cheesecake registers 68C, 45 to 55 min (centre will be very jiggly). Remove cheesecake from oven and transfer to wire rack. Lets cheesecake cool in pan for at leat 2 hrs.
