PANKO BREAD CRUMBS (2 WAYS)

                        

Types Of Bread

Use no-crust white bread or whole wheat bread, it doesn’t matter. What matters is to use no-crust ones.

How To Get Panko Texture

I find that using my NINJA BLENDER is just amazing to get that coarse panko texture. The smaller jar (it comes with 2 jars, small and big) is just the perfect size since you need to blend in small amounts.

You can use chopper or whatever blender, really. Just put few pieces at a time into your blender and blend/pulse for a few seconds.

Don’t put too much because then you might get lumps of bread.

(OVEN SETTING) I recommend you to use the oven with fan on because it will dry the panko faster and more evenly.

(STOVE FLAME) Roast crumbs on low heat so it will be more crisp and do not change colour.

Ingredients

• 3 slices crustless white bread( make 1.5 cup measure)

Instructions

• Cut a slice of bread into 3 strips. Place in a blender and pulse for a few times until you get a coarse texture.
• Pour on a baking sheet with baking paper. Repeat with the rest of breads. Make sure to scatter them evenly on the tray.
• (1st option) Bake in a preheated oven with forced fan at 210ºF (100ºC) for 10 minutes. Remove from the oven and mix the panko well, scatter evenly and continue to bake for another 10 minutes or until the panko is dry and crispy.) Heat the pan and roast breadcrumbs on low heat for perfect crush and colour and stir continuously for 8 to 10 minutes
  

  

• (2nd option)  put a pan on stove and roast crumbs on low heat for atleast 8 to 10 minutes for perfect crust and colour stir continuously 
• Cool completely.

    How To Store

• Place in an airtight container, store at room temperature up to 3 months.

   Whole Wheat Panko

   Same steps all the way, just use whole wheat crustless bread 

                                                     

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curry paste

                                               

A guide to curry paste

    
    Ingredients

    125ml (1/2 cup) white vinegar
    80ml (1/3 cup) vegetable oil
    2 long fresh red chillies, deseeded, finely chopped
    4 garlic cloves, crushed
    1 tbs finely grated fresh ginger
    1/4 cup ground cumin
    1/4 cup ground coriander
    1 tbs freshly ground black pepper
    1 tbs garam masala
    1 tbs black mustard seeds
    1 tbs ground turmeric
    1 tsp ground cinnamon

Method
    

Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.

 Notes

 To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze. To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine.

Things to remember 

  Once you've mastered the pastes, adjust them to your taste - if you like things hot and spicy, just add extra 

  chilli or double up with your favorite spices. Then, all that's left to do is ... curry on

 Before you start on your pastes, follow these pointers.

Keep a wooden spoon just for curries. The wood absorbs flavors that can be released when you  maker  other dishes
To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.
To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.
When buying fresh coriander, look for a bunch that has long white roots at the base.
To freeze the roots, wash and dry, then place in a sealable plastic bag in the freezer for 1-2 months so they’re handy when you want to make curry.
For a hotter curry paste, replace 1 long fresh red chilli with 3 small ones, which have more kick, or simply keep some of the seeds in the chillies.