Recipe1

Tandoori chicken with curry dashi stock

Ingredients (2serving)

Chicken thigh: 300g Vegetable oil: 1 2tbsp

[AYogurt sauce]Plain yogurt: 80g Curry dashi stock: 1tbsp

1.Cut the chicken into 8 to 10 pieces. Put[A]into a plastic bag and knead well from the outside of the bag to mix.2.Add the chicken to a plastic bag and gently knead. Remove the air, close the bag, and place in the refrigerator for at least 2 hours.3.Heat oil in a frying pan over medium heat and lightly drain the chicken and fry it.

Recipe2

Salsa sauce with curry dashi stock

Ingredients (2serving)Tomato: 1 Onion: 1 2 Green Pepper: 1 Cucumber: 1 2

[Seasoning] Salt: 1 3tsp Lemon Juice: 1 2tbsp Curry dashi stock: 2tsp

A.Chop the tomato into bite-sized pieces, and finely chop the onions, peppers, and cucumbers.B.Mix the seasonings in a bowl, then addAand mix.

If you want to increase the spiciness, add Tabasco or chili oil.

Recipe3

Coleslaw with curry dashi stock

Ingredients (2serving)Cabbage Leaves: 5 Carrot: 1 4 Cucumber: 1 2 A pinch of salt

[Seasoning] Curry dashi stock: 1tsp Salt: 1 3tsp Vinegar: 1tbsp Olive oil: 3 4tbsp

A.Shred the cabbage, and julienne the carrots and cucumbers.B.Mix A in a heatproof container. Cover with plastic wrap and microwave for 1 minute and 10 seconds at 1000W. Allow to cool and drain well.C.Add seasoning ingredients to a bowl and mixD.Add B to C and mix.

Recipe4

Sauteed Potatoes and Pork in Curry Dashi

Ingredients (2serving)

Pork: 250g Potato: 300g A pinch of pepper Vegetable oil: 1tbsp Curry dashi stock: 1tsp Soy sauce: 1tbsp Green onion: As you like

A.Brown the pork first, then add the potatoes and fry until evenly coated with oil.B.Cover and steam over low heat for 2 3 minutes until meat and potatoes are cooked through.C.Add the curry dashi and soy sauce and saute until well coated.D.Add B to C and mix.

Recipe5

Hummus with curry dashi stock

Ingredients (2serving)

Boiled chickpeas: 300g(A)Olive Oli: 1 1 2tbsp(A)White sesame paste: 1 1 2tbsp(A)Lemon Juice: 1tbsp(A)Salt: 1 2tsp Olive oil (For Finishing): 1tbsp Curry dashi stock: 2tsp

1.Separate the chickpeas from the cooking liquid.2.Put the chickpeas from step 1 into a food processor and whip until they form a paste. Add(A)and blend, then add the broth from step 1 and whip further until smooth.3.Serve on a plate, drizzle with olive oil and curry stock.