Valrhona Chocolate

My best friend Lemon bought some Valrhona Chocolate last week from Simon Johnson and he finally brought it over for me to try. He had first heard about Valrhona when he worked at La Renaissance Café Patisserie in The Rocks. I had never heard of Valrhona before and was quite skeptical of how nice it could really be when it I found out it was $13.50 for a 70g bar. But when I tasted it, I could see why. Each chocolate had its own distinct taste. Even some with a difference of 2% cocoa made the chocolate taste quite different. Each chocolate is from a different region.

Jivara 40% Grand Cru 70g Bar $13.50

Valrhona’s Jivara is created using cocoa from Ecuador and is a smooth and mild mannered milk chocolate with added malt and brown sugar. The 40% cocoa content provides an easy eating milk chocolate with a creamy texture and light finish.

Manjari 64% Grand Cru 70g Bar $13.50

Manjari a 64% Grand Cru is created from a blend of Criollo and Trinitario beans from Madagascar. An aromatic bouquet of fresh slightly acid chocolate flavour, with intense hints of red fruits. A delight that works well with the pieces of preserved orange peel.

Caraibe 66% Grand Cru 70g Bar $13.50

Valrhona Grand Cru – Caraibe 66% is a blend of Trinitarios cocoa beans from the Caribbean Islands. The “grands crus” are created from beans grown in a given geographic region but on different plantations. It is gentle and fruity revealing delicate flavours of almond and roasted coffee.

Guanaja 70% Grand Cru 70g Bar $13.50

Valrhona Grand Cru chocolate – Guanaja – 70% cocoa – a blend of Criollos and Trinitarios cocoa beans from South America. Bitter dark chocolate revealing exceptional complexity and incredible length of flavour.

My favourite was the Manjari 64% Grand Cru. Although the Caraibe 66% Grand Cru has only 2% difference in cocoa, there was a distinct difference in taste. The 64% was slightly sweeter and also had a smoother texture in the mouth. Whereas I enjoyed the taste of the 66%, but it left a dry feeling in my mouth, which is what I don’t like about dark chocolate when there is too much cocoa. Which is also why I didn’t really enjoy the 70%. I found the 40% one too sweet, milky and creamy for my liking. I’m not a big fan of milk chocolate because of this.

Lemon also bought me a bar of 68% Le Noir Gastronomie bar to cook with. I was researching on the Internet last night and I found some recipes on their website. I don’t want to waste such an expensive chocolate so I decided to make the Molten Chocolate Lava Cake and Le Souffle from the Valrhona website. I will post up photos when I do get around to baking these desserts.

68% Le Noir Gastronomie 250g $28.50

Le Noir Gastronomie bar is made from a blend of Criollos and Forastero beans from South America and Africa. Used in chocolate desserts, this chocolate is well-rounded, powerful and has a slightly bitter taste.

Happy nom nom nom-ing!

Catalonia – Kirribilli, Sydney

Yesterday my best friend Lemon and I went to Kirribilli to have lunch. We went to a couple of cafes in search of all day breakfast so I could have eggs benedict, but there weren’t any. But then we saw this modern looking Spanish tapas restaurant and the menu looked inviting.

We sat outside as the weather was really nice. Only downfall was that we saw next to a tree and because it’s autumn, the tree was shedding its leaves. So once in a while a leaf would float down to our table. Miraculously none of them landed in our food or drinks.

We started our meal with a drink each. I had a mocktail, or as the restaurant liked to call it, a ‘mockery’. I had the Bitter Passion: Passionfruit, Lime , Spiced Syrup, Ginger Beer and Bitters $7.50.

Lemon went all posh on me and got a glass of Dona Paula ’Los Cardos’ Sauvignon Blanc, 2008 Mendoza, Argentina $9.50. I quite liked my drink, although I found it a little bit too sweet. But when the ice started to melt, the drink became slightly diluted and it tasted quite refreshing.

For our meal we ordered:

Pan con sobrasada: Chorizo paste spread over slices of crusty bread, topped with a triangle of quince paste and a sprinkling of mint/basil. The bread was nice and crunchy and there was just enough chorizo paste on each piece. It didn’t taste as fatty as chorizo normally tastes. The quince paste gave the dish a little bit of sweetness but I think it was more for aesthetics than taste.

Pimentón braised lamb with panisse and spring peas: Braised lamb in a tomato based sauce with peas and cubes of deep fried chickpea cake. The lamb was so soft in the sauce. Although I found it a little bit dry and did prefer some more sauce. But the panisse (chickpea cake) was delicious. The texture felt like polenta and I thought it was polenta while eating it. But on further research, I found out it was in fact a fried, chickpea flour cake. The recipes online seem easy enough. I wonder where I can find chickpea flour?

Suzuki Mulloway with gnocchi, basil pudding and guincale: Fillet of Suzuki Mulloway with fried gnocchi with basil puree topped with some slices of fried unsmoked Italian bacon. The fish looked like it had been fried but It also looked like it had been poached. The fish was cooked perfectly and you could still taste the freshness of the fish. The basil puree also added to the freshness and I thought it went well with the fish. The fried coating on the gnocchi gave it some flavour as sometimes gnocchi can be a little bit bland. I didn’t really like the guincale (friend unsmoked Italian bacon), maybe because all it looked like was a fried piece of fat. I tried some, but I didn’t think it was anything special so I gave my other piece to Lemon.

Pan con sobrasada, Pimentón braised lamb with panisse and spring peas and Suzuki Mulloway with gnocchi, basil pudding and guincale was part of a lunch special which was $35.

Crisp pork belly with mojo verde, roasted romaine, radish and tomato compote $17.50: Crispy pork belly with a herb puree, romaine lettuce, slices of radish and tomato compote. The crispy pork belly reminded me of Chinese roast pork belly with crackling (烧肉) but less fatty. The skin was nice and crisp, although I did look like I was attacking it when I was trying to break off a small piece. I found the roasted romaine slightly too oily but they were still crisp. The radish slices provided a little bit of pepperiness to the dish. The mojo verde (herb puree) and the tomato compote worked well to compliment the pork belly to avoid the dish being too oily and heavy.

While we were eating, a table of 4 people sat down. The waiter poured them some water, then after they looked at the menu they stood up to leave. The waiter had to take the glasses inside and wipe down the table. I thought that was a little bit rude. Unlike them, Lemon and I had walked around Kirribilli and stopped at various cafes and restaurants, looked at the menu before deciding to sit down or not. I personally prefer to make the decision whether to eat there or not before I’ve been seaten and served water. But that’s just me.

Overall I had another excellent time. The weather was great. The service was great. I didn’t feel like I was in a Spanish tapas restaurant, but maybe it’s because we sat outside, but the ambiance was great. For a Spanish tapas restaurant, I found the prices quite reasonable and we were so full after lunch. I think I will go back again next time I’m in Kirribilli.

Happy nom nom nom-ing!

Catalonia on Urbanspoon

Michel Cluizel Chocolate Degustation – William Blue Brasserie, North Sydney, Sydney

How many savory dishes incorporating chocolate have you tasted? For me, I would have to say none before. When I first saw this event I was quite intrigued into how chocolate could be used in savory dishes. Sure I had heard of celebrity chefs using chocolate in their recipes, but I had always thought of that as being ‘scandalous‘ (my boyfriend and my new favourite word)/weird. However, William Blue together with Michel Cluizel and Apromo Trading brought me an evening of chocolate indulgence.

The boyfriend and I were seated next to the window, which I didn’t mind as it allowed a more romantic atmosphere with no one to bother us. We were served a freshly baked roll and a cocktail which I didn’t know what it was but was happy to drink it. In front of us was the menu. This was on the inside of the menu:

“William Blue is delighted to present, in collaboration with Michel Cluizel chocolate and Apromo Trading, an evening of degustation. Tonight explores the myriad of uses for chocolate, and also highlights one of the most exquisite products available in Australia.

Since 1948, Michel has been preparing single origin plantation chocolates. Each is unique, drawing on the quality of soil, the rainfall, and the minerals that naturally occur in the area. You will find flavours ranging from black currants and caramel, to smoke and leather.”


Now after reading that, I was already drooling. Chocolate for every course? Oh yes! I couldn’t wait for the dishes to arrive. Head chef of William Blue Brasserie, James Ballingall (who I see around William Blue during my breaks) gave us a short introduction into Michel Cluizel’s chocolates and gave thanks to Apromo Trading. I found out that Michel Cluizels chocolates were sold in the David Jones Food Hall, so next time I’m in the area I will go purchase some. I’ve always had a love for chocolate. But it wasn’t until the most recent years where I’ve learnt to appreciate dark chocolate. The slight bitterness really brought an edge to chocolate. The delicate pieces of dark chocolate, slightly sweet but  with hints of bitterness from the cocoa, followed by a smooth texture in the mouth made me fall in love with it. I feel like some chocolate now. But I will continue this entry.

So the meal began. Each dish was accompanied by a wine. The dish is bold and the accompanying wine is underneath each dish.

[no photo because camera was acting up]

Deconstructed foie gras truffle, accompanied by Los Ancones, salted Shantilly, Campari citrus

Stonleigh Marlborough Sauvignon Blanc, 2009

Morel Mushroom and Villa Grancinda tortelloni noisette butter, soured hazelnuts and brussel sprouts puree

Seppelt Original Sparkling Shriaz, 2005

Breast of quail and Maralumi mole negro with crisp jicama and roasted cocoa nibs

Tamar Ridge Gewurztraminer, 2008

Green apple and Valvados granita


Double chocolate carbonnade of beef cheek, roasted garlic pommes purees, crisp enoki mushrooms

Young’s Double Choc Stout

Baby salad of beetroot, goat’s cheese, wild rocket and toasted walnuts

Smoked breast of duck, Concepcion and port glace, black cherry and confit leg springroll, arancini natura

Wynns Coonawarra Cabernet Shiraz Merlot, 2007

Mangaro dark chocolate and King Island cloth matured cheddar ‘truffles’, black pepper lavosh, macerated apricots

De Bortolli ‘Noble One’ Botrytis Semillon, 2007

Mangaro and Maralumi milk creme tian with peanut butter soil and strawberry concasse

Tea and coffee

My personal favourites were:

Morel Mushroom and Villa Grancinda tortelloni noisette butter, soured hazelnuts and brussel sprouts puree: The Morel Mushroom was imported from Europe, it’s quite a meaty mushroom. It did indeed feel like I was eating meat. The chocolate was very subtle and only a slight hint of bitterness was present.

Double chocolate carbonnade of beef cheek, roasted garlic pommes purees, crisp enoki mushrooms: The beef was so soft. You didn’t need a knife to eat it all all. It was weird how I could taste both the chocolate and the beef but they just complimented each other so well. It wasn’t too rich either. I could’ve eaten another serving it was so nice.

Mangaro dark chocolate and King Island cloth matured cheddar ‘truffles’, black pepper lavosh, macerated apricots: Personally, I don’t like cheese and I don’t eat it. I have this thing where if I eat dairy I get really sick. I think it’s lactose intolerance but I can drink milk in tea. But since the cheese was covered in chocolate I had to try it. It was absolutely delicious! You first can distinctly taste the chocolate, then when the chocolate has all gone, the saltiness of the cheese comes through. It didn’t taste like cheese at all. It was so *drool*. I might try and make something like this.

Special mentions:

Smoked breast of duck, Concepcion and port glace, black cherry and confit leg springroll, arancini natura: The duck was smoked with earl grey which I found quite interesting. But I don’t really like any dishes that have a ‘poo smear’ on it.

Absolutely favourite dish (of course, it’s dessert!):

Mangaro and Maralumi milk creme tian with peanut butter soil and strawberry concasse: So so so delicious! It was kind of like a panna cotta, but more dense. It was made with Madagascan milk and dark chocolate. 2 layers of milk chocolate tian with a thin layer of dark chocolate in the middle. Although it was quite dense, you’d expect it to be quite rich and heavy. Yet is wasn’t. It went down a treat. The strawberries on top also helped to cut down on the sweetness of the chocolate. And the peanut butter soil, which looked like breadcrumbs provided the nuttiness to the dish. Of course in a chocolate degustation, the dessert has to be the best dish and indeed it was. I think if I see the head chef around I will ask him how he made the tian. Absolutely delicious!

Favourite wine:

De Bortolli ‘Noble One’ Botrytis Semillon, 2007: It was quite sweet but they didn’t give us much so it was perfect. According to my best friend Lemon, I have good taste as this is once of the better dessert wines. I think I’ll try and find a bottle next time I’m in a alcohol store.

The boyfriend loved the Young’s Double Choc Stout so I gave him mine as well. I’m not much of a wine drinker, but I did take a sip of every wine that was offered. Apart from the dessert wine with I guzzled down.

During the meal I was messaging my friend Richard, who was supposed to come but was complaining that the menu didn’t sound appealing enough. He was having korean hotpot with his girlfriend and was saying how much cheaper his meal was. Eventually I got the boyfriend to send a message saying: “From the author of happynomnomnom: It’s not about the price, it’s about the symphony of flavours in the mouth. It’s about the whole experience of the meal.” Unfortunately I didn’t get a reply from him after that.

The overall experience of the meal was excellent. The service was great. The food was delicious. The ambiance was quite romantic and comfortable with the dim lighting. And I didn’t find the meal too expensive. $99 for an 8 course meal with matching wines. According to the head chef, this was the beginning of a series of degustations that will be happening at William Blue. I hope there is so I can try more new and exciting things.

Happy nom nom nom-ing!

Guylian Belgian Chocolate Cafe – The Rocks, Sydney

Guylian Belgian Chocolate Cafe

After dinner at Zia Pina last night. The boyfriend, Richard and I headed next door to the Guylian Belgian Chocolate Cafe. The boyfriend and Richard were talking to each other and completely walked past the cafe. I, on the other hand, was more excited and stopped to looked at the menu. We stepped inside and I felt like a little kid in a candy store (or in this case, chocolate store). It was so beautiful. The cafe was brightly lit and I could see rows and rows of cakes and pastries. The manager sat us down quite close to the cake and pastry display. I was so happy.

Variety of pastries and cakes

There’s so much to choose from

Look at the supply of chocolate behind the counter

The manager was quite nice in explaining their specials of the day and giving a description of what it was. It sounded yummy! But I was so happy just to be there that I allowed the boyfriend and Richard to choose something from the menu. They both agreed to order the Ice Cream Taste Pallet and the Chocolate Degustation Plate. First came the dark hot chocolate that came with the degustation plate.

There was a piece of dark chocolate in the cup, but the hot chocolate tasted and smelt like powdered drinking chocolate.

Next came the Ice Cream Taste Pallet. We each had a taste of all the flavours and agreed on which was was our favourite and we stuck to it. I had the chocolate, the boyfriend had the praline and Richard had the white chocolate & raspberry. We shared the espresso one.

Ice Cream Taste Pallet

$14

Top L-R: espresso, praline

Bottom L-R: white chocolate & raspberry, chocolate

Finally what we had all been waiting for arrived. The Chocolate Degustation Plate. It looked so deliciously yummy. So delicious that we didn’t know where to start. We nibbled away at the trio of chocolates first. Then we moved from left to right on the plate.

Chocolate Degustation Plate

$30

Left-Right:

1. Lemon Torte: Lemon cream, lemon gel & ganache, hazelnut roulade layer with genoise sponge

2. Opera my way: Chocolate cream mousse, espresso butter cream, layered with hazelnut dacquoise & chocolate sponge

3. Special of the day: Strawberry yoghurt mousse, coconut, berry gel & chocolate sponge

4. White chocolate & raspberry ice cream

5. Dark chocolate dip & fresh strawberries

They were all so gorgeous. I could see a couple walk by our table and the woman stopped to look at what we were eating. I love it when that happens because I do the exact same thing when something catches my eye. We were so full after eating dessert that we didn’t really mind the walk to the car. Overall I had a great experience at the Guylian Belgian Chocolate Cafe. I will indeed go back for another treat in the future. Although it was a little bit pricey, I thought it was well worth it for the combination of food, service and ambience. It isn’t the most value-for-money meal but I thought it was well worth it. Pop in for a little snack if you have a sweet tooth.

Happy nom nom nom-ing!

Guylian Belgian Chocolate Cafe on Urbanspoon

Zia Pina – The Rocks, Sydney



Yesterday the boyfriend invited our friend Richard out to dinner. After a hard day’s work, Richard was happy to oblige. After picking him up from his office, we drove down to The Rocks. Trying to find a parking spot wasn’t the most thrilling of things. I wasn’t very happy when the Indian lady in the spot in front wouldn’t move up 1m so I could fit into mine. She had 2m in front of her but was scared she couldn’t get out of her space later. But we ended up parking in that spot anyways. We made our way down to George St via those dark stairways that you find in The Rocks. We walked past Amo Roma that we had tried previously and vowed to never go back there again. A couple of doors down was this small, very cosy looking Italian restaurant. As we stepped in, it did feel like we had stepped into another world. Photographs and signatures of celebrities covered the walls. From my seat I couldn’t make out any of them though. I could, however, see some old-school kitchen containers.


All around me there were different groups of people having dinner. Old couples, work colleagues, families, friends. The atmosphere was very relaxed and comfortable. I scanned over the menu gave the tick to some items. Richard had insisted that we get the pepperoni pizza but agreed to compromise with a meatlovers.

Meatlovers: cheese, tomato, ham, cabanossi, hot salami, bacon, BBQ sauce
Large: $28

This pizza was my favourite but I did prefer if they had more sauce. I decided to let the boyfriend choose the second pizza since I had agreed with Richard’s decision and I was allowed to pick a pasta dish. He wanted the Vegetarian or the Four Seasons but Richard and I both shot him down. Or theory was, Vegetarian: ‘Why have a vegetarian when we can have meat?’ and Four Seasons: *screwed up face*. We finally agreed to have the Mexican.

Mexican: cheese, tomato, capsicum, onions, olives, anchovies, chilli, hot salami
Medium: $16

I felt a little bit ripped off since there wasn’t much difference in size, yet there was such a big difference in price. I suggest you get the medium if you go. Finally, I chose the Tortellini Alla Crema. The Gnocchi sounded delicious but I was won over by the tortellini.

Tortellini Alla Crema: ham, mushroom, cream
Entree: $14

The tortellini was quite nice. I found the sauce quite heavy and salty near one end of the dish though. It was a nice dish to share as I wasn’t under the pressure to eat it all myself. For the drinks, I ordered a lemon, lime and bitters. The boyfriend and Richard ordered James Squire pale ale. I thought my drink would be freshly made, instead it was a bottle of Schweppes lemon, lime and bitters. I did see 3 bottles of bitters sitting on their make-shift bar, so I was disappointed. I have made LLB before and it isn’t that hard to make.

The meal was just enough for the three of us with the thought of dessert next. However, one thing I must say was that the waiters seemed a bit rude and served everyone differently. A couple of very pretty girls came in, one was wearing quite a short skirt. There were seats downstairs but the waiter insisted they go upstairs. They opted for the seat next to us. I could see the waiter look disappointed as he signaled to another waiter that they were staying downstairs. From what I could see of the stairs was that they were very steep and open to peeping toms. I personally thought this was quite perverted. But throughout the meal, they were getting special attention from that particular waiter. The boyfriend had to flag down that waiter in order to get a glass of water.

Overall, it was an okay experience. The food was tasty, but for that price I could’ve gotten an even nicer pizza in Bondi. The ambience was great, but the quality of service let the restaurant down.

I have different expectations of things so you might be better off going to try it yourself. Personally, I don’t think I’ll be returning. Maybe someday when I’m in the area and I feel like some Italian I will go there. But you may have been here before and loved it. Don’t let my opinion change your mind.

Happy nom nom nom-ing!

Bittersweet Chocolate Mousse!

The boyfriend was kind enough to help me make bittersweet chocolate mousse the other night. I think I enjoy having an assistant in the kitchen. But only one who follows my directions precisely. I rarely allow the boyfriend to really help me in the kitchen because I get annoyed as I like things done exactly the way I want them to be done. But the other night was an exception.

I wanted to make an easy dessert that didn’t require many ingredients or much time. This bittersweet chocolate mousse recipe fits the bar perfectly as I only need 4 ingredients (it reminds me of that show 4 ingredients on Foxtel, but I don’t like that show). It didn’t seem to take much time either, and if you have someone helping you it’s a breeze.

Start off by breaking 400g of dark chocolate into a heatproof bowl. I used 50% cocoa dark chocolate but I did prefer it to be darker. Lindt has a great range of good quality dark chocolate. Place the bowl over a pot of simmering water (also known as a double boiler, make sure the bowl is bigger than the pot, but also make sure the bowl can still fit into the pot) and stir with a whisk until all the chocolate has melted and is smooth. Make sure the water isn’t touching the bottom of the bowl or the direct heat will burn the chocolate. Remove the bowl from the heat and allow for it to cool gently. Be careful when you touch the bowl as it may be very hot. While the chocolate is cooling, separate 6 eggs (make sure there is no egg yolk in the egg whites, but a little bit of egg whites in the yolks is fine). When the chocolate has cooled slightly, add the yolks in one by one. As the yolks are added, whisk vigorously (otherwise the yolks will start to cook and you’ll have scrambled yolks in your chocolate). If your mixture turns out clumpy at this stage, do not fret. It’ll all turn out fine and dandy in the next step. In a clean bowl, beat the egg whites until soft peaks form. Slowly add 4tbs of caster sugar (I only had icing sugar, so I just used that) and beat until the mixture is stiff and glossy. You can also tell when it’s done if you take a bit in your fingers and rub them, the texture should be smooth and not grainy. Stir half of the egg whites into the chocolate mixture until well combined. Add the remaining egg whites and fold through gently. Don’t beat the death out of it or you will lose the air that makes the mousse light and fluffy. Pour 300ml of thickened cream into the empty egg white bowl and beat until thick. Don’t whip it too much or it turns out like cream cheese. Fold the whipped cream into the chocolate mixture. Again, do it gently as the air inside the cream adds extra fluffiness. Spoon the mixture into ramekins/glasses/bowls, cover with cling wrap and refrigerate for 2 hours, or until the mousse has set. Then it is ready to serve.



I think next time I’ll make it with darker chocolate. But overall I didn’t think the mousse was too rich or too sweet. It’s nice if you have some strawberries next to you. One chomp of the mousse, one chomp of the strawberry. Also, a mug of tea is always nice with dessert. I use the hot spoon from the tea to eat the mousse and it slices through it quite cleanly. Yes, I am kind of playing with my food, but it was fun. If you ever don’t have much time on your hands but still want dessert after dinner, this is perfect. You may even happen to have all the ingredients coincidentally sitting in your fridge or your pantry.

Happy nom nom nom-ing!

Japanese Curry!

I made Japanese curry last night! The first time I made it was up in Gosford during the Easter break. I was so excited when everyone took that first bite and they loved it. My friend Tommy suggested that I make him some curry the other night and that got my mouth watering. Unfortunately he was busy last night so he didn’t even get to come over for dinner. But I made some for the boyfriend.

I drove to Northbridge Plaza where it was my one-stop-shop/plaza for my grocery needs. As I entered Tokyo Mart, I could feel the Japanese culture surrounding me. I always love going into Japanese supermarkets/shops/restaurants. It just seems so warm and inviting. There always so many exciting and interesting knick-knacks. But I tried to not get too distracted and made a bee-line for the curry sauce mix. There was so many choices compared to the small Japanese supermarkets in Artarmon. But I picked up the one that I had used the week before: S & B Golden Curry Mild Sauce Mix. Essentially there are 2 packets inside so you can either use 1 to make a small pot of curry, or both to make a bigger pot. Which is good because there is no pressure for you to use it all in one go if you’re only planning on making a small meal. I find it really easy to use. I also headed up to Woolworths to buy some vegetables and ingredients used to make chocolate mousse.

After my shopping adventure, I headed back to my boyfriend’s place. I managed to get 5 bags of groceries and a 5kg bag of rice up the lift with the help of the family upstairs. Thank you!

As I entered his apartment, the cooking adventure began. I placed everything on the kitchen bench and quickly got to work by prepping the vegetables. I diced 2 large onions and put them in a bowl. I then peeled and sliced 4 medium sized carrots, 4 medium sized potatoes and 2 small sized sweet potatoes into bite size pieces (approximately 2cm x 2cm) and placed them in a separate bowl. I then cubed 750g of gravy beef and set it aside. I personally prefer to prep the vegetables first then the meat. I find that it is more hygienic that way. Plus I don’t have to waste water in washing the chopping board over and over again.

Then the real cooking began. I stir-fried the beef with the onion in oil until the meat had browned slightly and the onions became transparent. Make sure to keep on stirring to avoid anything getting burnt. As the meat and onion cooks, the aroma is just divine. You just feel like taking the pot off the stove and devouring all right then and there. But you have to be patient and the result will be even better. After the meat and onion have browned slight, you can add all the vegetables and stir it around in the pot. Here you can add the boiling water. As I learnt from my boyfriend, I poured enough water into the pot to just cover the vegetables. Although the measurement doesn’t follow the instructions on the packet, the curry with turn out fine, don’t worry. Reduce the heat and cover the pot, leaving a small gap to avoid a bubbling overflow. Simmer for about 15 min and go do something productive, but nearby. I went to wash and cook some rice, then watch television. I went to check on the pot every 5 min. After 15 min, prick a carrot with a fork to see if it has cooked yet. If it has, add the S & B Golden Curry cubes and stir until completely melted. Simmer for a further 5 min, stirring constantly. Have a taste and see if it’s too salty or too thick. If it’s too salty or too thick, add some more water until the taste or thickness you desire. I found it perfect. Serve it over some fluffy rice.

I served the curry over rice with a side dish of some blanched green beans in soy sauce. I know my photography skills are bad, but it looked a lot better in real life. The boyfriend enjoyed it.
“The sauce is thick and it sticks to the rice. I can eat it with a pair of chopsticks which is a very good thing. It’s very nice and it’s what curry should be like.” – the boyfriend.

I was very happy with the result and think I will make it again when winter rolls around. I also made the boyfriend help me make bittersweet chocolate mousse. But that’s for another post. I hope people try making japanese curry as it is so easy and oh-so-delicious! But if you’re lazy, place this recipe in front of a loved one and hopefully they’ll make it for you.

Happy nom nom nom-ing!

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