quettatonia

quettatonia 👁️‍🗨️⚗️

@quettatonia

homunculus alchemist vtuber

i'm a self-made self-taught homunculus alchemist looking for blue crystal. it's never too late to make a new you.
adults only please and thank you! nsfw and nsfw adjacent stuff may appear here.

i like fighting games, rpgs, and card games

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posts from @quettatonia tagged #recipe

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my jp curry recipe

i've never written this down anywhere so here it is. everyone who has tried this loves it.

ingredients, listed in order of when u need them (chop n grate everything ahead of time):

  • oil

  • 1-2 yellow onions, chopped

  • 3-4 carrots, chopped

  • 1-2 red skin yams, chopped [can use 2-3 gold potatoes if u prefer but i think its better with yam]

  • 3+ cloves of garlic [follow ur heart], minced or grated

  • 1 inch+ ginger [again follow ur heart], minced or grated

  • 1-1½lb (~500g) chicken or pork (i prefer getting a fatty piece of pork shoulder but whatever meat is good. for vegetarian version kabocha is awesome, 1 good sized one is probably enough), chopped. i recommend salt+pepper on the meat for 15+ mins before you start cooking

  • 4 cups chicken or vegetable broth

  • 1 fuji apple, grated

  • 1 tbsp honey

  • 1 tbsp salt

  • 1 tsp white sugar

  • 1 stick (8 tbsp) salted butter

  • ½ cup all purpose flour

  • 1.5 tbsp garam masala (i use Laxmi, but any blend should be fine, or you can make your own)

  • 1½ tbsp curry powder

  • 1½ tsp chili powder (more for More Spicy)

  • ¼ tsp cinnamon

  • 1½ tbsp tomato paste

  • a lil oyster sauce

  • a lil soy sauce

  • a lil fish sauce

  • (optional) 1 can of coconut milk if u want it creamier and thai curry-ish

steps:

  1. put oil in a soup pot over medium low heat, toss the garlic, ginger, and onions in. add the meat once the onions are cooked to your liking. once the meat looks cooked through, add the carrots and yam/potato and pour in the stock. give it a stir and crank up the heat on the stove to "high"
  2. once the stock reaches a boil, drop the heat so it's just simmering, then add the honey, salt, white sugar, and grated apple. set a timer for 20 minutes.
  3. CURRY ROUX: in a small fry pan melt the stick of butter down over medium-low heat. when it's fully melted, stir in the flour slowly. let this mixture cook and brown for a few minutes, stirring frequently. when you're satisfied with it, mix in the curry powder, garam masala, chili powder, and cinnamon. leave it on the heat while you do so for at least 30 seconds to roast the spices. this shit is gonna smell so good. take it off the heat and set it aside for now.
  4. when your 20 minute simmer timer goes off, scrape the roux into the big pot. you might need to scoop some stock into the roux pan to help liquify it. mix it in really well. add the tomato paste, a glug each of oyster, soy, and fish sauce (to your tastes). the curry will thicken after it's been off the heat for a little while.
  5. serve over white rice. it's good with some kewpie mayonnaise over the top.

it's really awesome as leftovers too... maybe better than the first day...? let me know if you end up making this

 
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