Hiyashi Chuka

Saw one of my favourite "chef" runnyrunny999 preparing Hiyashi Chuka on YouTube, looks so tasty and attractive. Therefore I did it for my princes. I did not follow exactly as I was trying my best to do it at the easiest and fastest way. Haha...

Hiyashi Chuka

Ingredients:
150g Ham - thin strips
1 Japanese Cucumber - thin strips
1 stalk of Scallion - thin strips
3 pieces of Inari Age (Sweet Beancurd) - thin slices
2 Eggs - Omelette in thin strips
1 piece Dry Seaweed  - thin strips
510g Yakisoba (3 packets)
Yakisoba Sauce / Teriyaki Sauce
Sesame Seeds

Fried Chicken Bites
300g Chicken Meat - bite-size pieces
1 tbsp Mirin
2 tbsp Sake
1 tsp Sesame Oil
Pepper and Salt
4 tbsp Flour

Method:
1) Marinate all the chicken pieces for 20 minutes
2) Drain all the sauces from the marinate and coat them with flour and fry till golden brown
3) Cook Yakisoba in boiling water for about 15 minutes
4) Drain and soak them in ice water for 10 minutes
5) Drain and drizzle 1 tbsp sesame oil in the noodles

To Serve:
1) Grab a handful of noodles and place it on the middle of the plate
2) Arrange ham, egg, inari age, seaweed, scallion, lettuce, chicken pieces, cucumber around the noodles
3) Drizzle some Yakisoba sauce on it and sesame seeds on it
4) Serve

Seafood Risotto

Saw mussels and clams in Cold Storage and the price is super low. Half a kg of mussels only at $1.24 and 0.700kg of clams at $2.12. Cheap right!!! I did not use everything, i only use probably only 10 pcs each. Haha...

Wanted to do Seafood Paella, but I cannot find my saffron. Therefore did Risotto. I like the sweet taste of the seafood. Usually I would add cheese to it but today I left it out instead. There is no wine too, so I substitute with mirin. Oh I use Happy Call Pan for easier and faster cooking! Yeah!

Seafood Risotto

Ingredients:
12 Mussels
12 Clams
5 Tiger Prawns
1 Squid
5 slices of Ham - cut into inch sizes
1 Japanese Cucumber - small cubes
1 Carrot - small cubes
3 cloves Garlic
2cm thick Butter
300ml Chicken Stock
100ml water
8 tbsp Mirin
3/4 cup Arborio Rice
1 tsp salt
1 tsp Dried Basil
1 tsp Bay Leave - powdered in bottle kind
Some Coarse Pepper

Method:
1) Melt butter in heated pan
2) Add in garlic for 20sec and then ham for about 1min
3) Add in rice and stir fry for 1-2mins
4) Add in mirin and chicken stock and simmer
5) After 8mins, open HCP and add in cucumber and carrots then cover
6) After 8mins again, add in spices, mussels and clams then cover again
7) After 5mins, add prawns an squid, then cover
8) After 10mins, add salt and pepper
9) Serve

Note:
- In between cooking, do remember to stir them and mix well
- Cooking time varies as kitchen appliances, etc used are different. Hence test before serving
- Eat while its still hot, it does not taste good when its cool

Though the freshness in the seafood brings sweetness to the rice but to compare I would still prefer meat. Meat brings not only sweetness but the taste would definitely stronger.

My First Kimchi Fried Rice

I had always love spicy and sour food when Hubby hates sourness in food. Especially when we order fishball noodles or lor mee, Hubby is always without any vinegar but mine is full of vinegar.

Even for vinegar pig's trotters, I am that scary that I would use ratio of 2:1 or 3:1 of vinegar to water, best is that I even omit sugar. Wow... I am drooling while blogging. Haha...

Since I like kimchi and always heard others talking about how nice is kimchi fried rice, might as well I try it out.

Kimchi Fried Rice

Ingredients:
3 cups of Rice - cooked, kept overnight and oiled before frying
3 cloves of Garlic - chopped finely
3 Shallots - chopped finely
1 Carrot - in finely cubes
1 Japanese Cucumber - in finely cubes
1 packet of Shabu Shabu Pork - in bite-size pieces
5 Shitake Mushroom - soaked and slice in strips
4 tbsp Gogujang (Hot Pepper Paste)
3 tbsp Kimchi (Mild taste for Hubby's first try)

Methods:
1) Heat some oil in wok and fry the kimchi till fragrant then add in gogujang, fry for 1min and dish up
2) Fry garlic, shallots and mushroom till fragrant
3) Place in pork and stir fry till half cooked
4) Add in carrots and cucumber, fry for 1min
5) Add in kimchi and half the rice, stir to colour the rice
6) Add in another half the rice and colour them totally with the kimchi, stir fry for 3mins till fragrant
7) Add salt and pepper to taste
8) Serve

I love the colour of the of the carrot and cucumber with the kimchi colour. They are just so colourful. Hubby likes it as the taste is mild for him to suit his tastebuds. I love this rice but I prefer a stronger taste.

Ugly Pancake

My 2 boys ha always like pancakes but me and hubby is not a fan for it. Wanted to do Dorayaki but in the end did pancakes.

Pancakes filling is always either strawberry or banana, boring. Since I intend to do something to fill my boys tummy fully, I thought of adding cheesy hotdogs and cabbage to the pancakes.

But I am never good in cooking pancakes, they always turn out ugly. Can anyone please teach me?

Braised Chicken

Cannot wake up in the morning. Had a late night. Felt so bad not doing lunch for Hubby. Therefore I do up a simple dinner for Hubby.

Braised Chicken Noodles

Ingredients:
2 Chicken Thighs - cut into bite-sized
2 tbsp Dark Soy Sauce
2 tbsp Soy Sauce
2 tbsp Chinese Wine
5-8 small cubes of Rock Sugar
5 slices Dang Gui
5 slices Pao Shen
2 Cinnamon Sticks
3 Star Anises
3 Cloves
5-8 cloves of Garlic - flatten n removed skin
1 tsp Sze Chuan Peppercorns
Dash of Pepper
1 Honey Date
5 Red Dates
4-6 cups of Water
4 Hard Boiled Eggs
2 balls of Egg Noodles

Method:
1) Place all ingredients in a bowl and bring it to a boil
2) Place in all chicken and cook for 1 1/2 to 2 hours
3) Cook the noodles and drain off water
4) Serve the chicken on the noodles with egg

Hubby came back nearby to meet his friend so i brought it to him. So still lunch for him. Hubby says good! But still needs lots of improvement for myself.

Cordon Bleu Steamed Pork

Mind somehow in a blank of what to prepare for Hubby. Tired of frying, thus thought about steaming. When I was younger, mom always love to use Black Fungus to cook Chicken or Pork for us. Came in my mind of using Cordon Bleu since I have a bottle opened already.

Other than Cordon Bleu Steamed Pork, I did Assam Seafood too. Its been sometime since I last cook this dish.

Cordon Bleu Steamed Pork

Ingredients:
300g Pork Ribs
2 tbsp thinly sliced Ginger
4-5 Black Fungus - soaked and sliced to thinly strips
2-3 Shitake (Chinese) Mushrooms - soaked and cut thinly
1 tbsp of Water

Marinate:
2 tbsp Sesame Oil
2 tbsp Cordon Bleu
1 tbsp Oyster Sauce
Salt and Pepper
2 tbsp Corn Starch

Methods:
1) Cut pork into bite size pieces and marinate for 30mins
2) Place all ingredients in a plate and steam over high heat for 30mins
3) Serve

The fragrant reminds me of my childhood, mommy usually use just Shao Xing wine. Love it!

Assam Seafood

Ingredients:
2 pieces of Fishes
500g Prawns - de-shell and de-vein
20 Lady Fingers - cut diagonally
500g Chilli Paste
4-5 Dried Tamarind - wash and soak in water
500ml Water

Method:
1) Fry 1 tbsp of oil in wok
2) Pour in chili paste and lady finger and stir till fragrant
3) Place in fish and fry for 2mins and ad prawns for 1min
4) Pour in tamarind water and rest of the water, simmer for 8mins
5) Serve

Happy Meal

Its Saturday again! Had a late night, thus whole day was so "stoned". Did simple corn porridge for lunch and dinner did Happy Meal for the kids. They are so happy seeing it.

Earlier post I had bought some colouring for rice and today its my first time using it. They tasted so nice and sweet. To  go with it, I do a fry egg with tomato for the boys.

I did not notice that one of the teddy face is sad. Hubby was so alert to inform me. Hah! My both boys cleaned up the whole plate in their tummy. See their satisfying face.

The coloring of the rice was actually very simple. Let the rice cool down a little then add in the coloring to the separate portions of rice and mix them thoroughly. Ta Dah...

Home Traditional Delicacy

Was thinking of some nutritious food for my Hubby, something different. Then something struck me! My home traditional delicacy, Toufu in Green Chilli. This dish is passed on from my late Granny, all of us in the family loved this dish, that includes all my cousins too. This dish is so simple and tasty that we would need no more than this for our meals.

But for my Hubby today, I did more than one dish for him. I had prepared Ginger Chicken and Steamed Cod Fish in Herbs. He had been complaining no fish, and he never like fish with bones. Thus to pacify this over-age kid, I do his favourite Cod Fish for him.

Tofu in Green Chilli

Ingredients:
3 packages of Pressed Tofu (Firm Tofu) - chopped in quarters
5 Green Chilli - cut diagonally into inch size slices
2 tbsp of Silver Fish / Ikan Billies
2 tbsp Tau Cau (Fermented Bean Paste) - mine are finely minced type
1 tsp Garlic - finely chopped
Some Salt (optional)
100ml Water

Methods:
1) Saute the garlic till light brown
2) Add in the silver fish / ikan billies, tau cau and green chillies, saute till fragrant
3) Add in tofu for 30 seconds, add water and simmer for 15-20mins, add salt to taste
4) Serve

 

Chicken with Ginger and Spring Onions (Scallions)

Ingredients:
2 Chicken Thighs (de-boned and cut into bite-sized pieces)
Spring Onion / Scallions - chopped into inch sizes
Chinese Parsley - chopped into inch sizes
2 Chilli
2 Chilli Padi (bird-eye chilli)
2 tbsp Garlic - finely chopped
2 tbsp Ginger - finely sliced
1 tbsp Oyster Sauce
2 tbsp Sesame Oil
1 tbsp Hua Diao Wine / Shao Xing Wine
1 tbsp Dark Soy Sauce
Some Salt
100ml water
2 tbsp of Corn Starch (optional)

Methods:
1) Heat up 1 tbsp of cooking oil in the wok with sesame oil
2) Add in garlic, ginger and saute till lightly brown
3) Add in chilli and half the portion of spring onion / scallions and parsley, fry till fragrant
4) Add in chicken thighs and stir fry for 1min and add in the sauces, stir fry till meat cooks (about 2 mins)
5) Add in the water, salt, rest of the spring onion / scallions and parsley
6) After 2mins, add corn starch, cover and simmer for another 2mins - optional if you prefer the gravy to thicken
7) Serve

**Note: I did not have enough time to marinate the chicken as was a sudden idea to cook this dish. Alternatively, do marinate the chicken with 1 tbsp sesame oil, some corn flour, salt and pepper, 1 tbsp oyster sauce for 30mins. Then when you are cooking, need not add sesame oil to the cooking oil anymore. And even the corn starch near the end of the cooking can be skipped.
 **Note: You could replace chicken thighs with chicken breasts or pork, we prefer chicken thigh as it is more tender than breasts.

Steam Cod Fish

Ingredients:
1 piece of Cod Fish
3-4 pieces of Pao Shen
3-4 slices of Dang Gui
1 stalk of Dang Shen
1 Red Dates - my red date is huge, you may use at least 2-3 small red dates
1 tsp Gou Qi Zi
Some Salt

Methods:
1) Wash all herbs and steam them with 1 tbsp of water over high heat for about 20mins
2) Rub salt on both sides of the cod fish and place it on the same plate and steam for about 15-20mins
3) Serve

Sardine Wrap

My two princes slept over last night again. Honestly I find it so hard to sleep when they are here. My space is so tight and restricted, not even able to move my arms wide at all. The whole night I have to cross my hands to sleep.

You must be wondering why do they sleep with me. My brother-in-law, his wife and daughter is still staying with us at the moment as they house are not completed yet. Therefore my kids will have to squeeze with us in our little warmth room. Enough said. Let's see my first virgin simple sardine wrap receipe.

Sardine Wrap

Ingredients:
1 small can of Sardine
Half Lettuce - chopped into thin shreds
Half Carrot - chopped into thin shreds
Half Yellow Bell Pepper - chopped into thin shreds

2 Imitation Crab Meat
2 Taco Wrap

Methods:
1)  Divide ingredients into half
2) Wrap them in taco wrap
3) Use a toothpiece to secure the openings
4) Lightly pan fry for 1min with a little cooking oil (to prevent burnt)
5) Serve

Seafood Lunch

Prawns and Scallops for lunch and WaWa Vegetables. Learn it off YouTube and tried it out. But due to the rush of time, pictures did not turn out nice and there is no time to do presentation. Haha...

Prawns in Bacon / Scallops in Bacon

Ingredients
4 Tiger Prawns / 4 Scallops
4 slices of Bacons
Salt and Pepper

Method:
1) De-shell and de-vein the prawns
2) Rolled up the prawns in round
3) Wrap the bacon around the prawns and secured with a skewer or toothpick and season with salt and pepper
4) Pan fry the prawns on both sides till cooked
5) Serve

Had done omelette meat loaf from yesterday leftovers. I actually do sandwich with them.

Quick 20mins Dinner

Saw a clip on YouTube by a Japanese lady and got her idea of Microwave Meat Loaf. Was easy and fast.

Microwave Meat Loaf

Ingredients:
500g Minced Chicken Meat
50g Mixed Vegetables
50g Cheese
1 tbsp Milk
Dash of Salt and Pepper
3 pieces of Bacon - cut into small pieces

Method:
1) Mix all the ingredients in a large bowl
2) Use a microwavable loaf pan covered with cling wrap
3) Place the meat on a piece of cling wrap and place it into the loaf pan
4) Line it nicely and cover it with cling wrap
5) Place it in the microwave for 5mins under 500W.
6) Remove from the microwave and lightly pan fried it till golden brown
7) Serve

Cheesy Pasta

Ingredients:
200g Pasta
Tomato Puree
50g Cheese

Method:
1) Cook the pasta till soft and drained
2) Mix in the tomato puree
3) Place all into the pan loaf with cheese and microwave for 5-10mins
4) Serve

These 2 dish took me only 20mins to prepare and cook. And my kids love it.

Be the trend setter and get your friends to hop on board with #ChurpChurp! :)

Be the trend setter and get your friends to hop on board with #ChurpChurp! :)

Hokkien Mee / Sotong Mee

No! There is only one dish to show for this post. Wondering why there is 2 names? Let me tell you a story... tsk tsk...

Once upon a time... Hah! Its a plain joke. When I was young or even till now when I tell my kids about this dish, I always called it Sotong Mee instead of Hokkien Mee. Even now when people mentioned about Hokkien Mee, the first thing that comes to my mind is the Cze Char stall kind. That is why from young we tend to differentiate both by naming one as Sotong Mee the other as Hokkien Mee.

So after telling you grandfather story, now you already know what I am referring to already. Yes! Its Hokkien Mee aka Sotong Mee. Haha.

I always love the sweetness of the seafood and the crunchiness of the beansprouts with the smoothness of the thick bee hoon and soft yellow noodles with the flavour of the stock with "Zhu You Cha". (fried pig's fats - ok, I know its fatty but its super tasty).

I always wanted to do this dish at home, and finally I did.

Hokkien Mee aka Sotong Mee

Ingredients:
$1.00 Bean Sprouts (to be honest, auntie never tells me how heavy is the bean sprouts since young)
500g Yellow Noodles
500g Thick Bee Hoon
100g Cai Xin
2-3 Beaten Eggs
1 Fish Cake - sliced into bite-size slices
500g Prawns
4 Sotongs (Squid) - cut into small bite-size rounds
300g Pork Belly - cut into small bite-size pieces after scalding
2 Big Bones
300g Spare Ribs
Some Pigs Fats (uncle give me FOC, so not sure of how heavy it is. Haha)
Salt and Pepper
Some Sesame Oil to taste in Stock
4 Cloves of Garlic - chopped finely
2-3 Limes - cut half

Method:
Stock Preparation:
1) Blanched the Pork Bones and Spare Ribs and boil them for 2 hours, season with salt and pepper and some sesame oil
2) Fry the Pork Fats till its lightly brown, and hardened, dish up the oil and the fats separately
3) De-shell and de-vein the Prawns and place them in the stock
4) Slightly scald the Prawns, Squid and Pork Belly till cook in the stock and dish up to leave aside

Frying the Noodles:
1) Heat up the Oil from the Pork Fats in a wok
2) Saute the Garlic till light brown, add in the Fried Pork Fats
3) Place in the Bean Sprouts, Cai Xin and Fish Cake and cook for about 30seconds
4) Add in eggs and stir fry for another 10seconds
5) Place in the Yellow Noodles and Thick Bee Hoon for about 1 min
6) Place in the Prawns, Squid and Pork Belly and stir fry for 15seconds
7) Pour over the stock (amount depends on personal preference), stir fry for 15seconds and cover the wok for 1min and simmer under medium / low heat
8) Lift up the cover, slightly stir fry and dish up
9) Serve with a lime by the side

Note:
*Cook the noodles in batches so it will be easier to toss around in the wok
*The amount of stock over the noodles depends on the personal preference if you like it wet or dry

Good Luck!

Frustrated

I am unable to get the comment link / button in place. I had been trying hard but still in vain. Help!!!

Mee Hoon Kueh (Handmade Noodles)

I am missing the bee hoon kueh (handmade noodles) that I had done weeks back. It was my first attempt and I love it so much. Thick broth with "bouncy and chewy" kueh.

Hubby had 2 bowls and even my 2 princes asked for more. Shall do it soon again!

Ingredients for the Kueh:
500g Plain Flour
200g Corn Flour
1 tsp Salt
Some Pepper
Water (did not do a measure of it, but enough to make the dough just nice and tender)

Ingredients for the Soup:
15 pieces of Chinese Mushroom (Shitake Mushroom) - Soak and cut off the stems, then cut into small pieces
Fried Shallots
50g Dried Mermaid Fish
50g Dried Bian Yu (cannot remember the Eng name)
3 Pork Big Bones
200g Spare Ribs
2 tbsp Sesame Oil
1 tsp Salt
Some Pepper
1 tbsp Shao Xing Wine

Ingredients (Rest of them):
1 Bunch of Cai Xin
Hard Boiled Eggs (Optional)
Minced Pork (Marinated with recipe below)

Marinate for Minced Pork (Marinate for 30mins):
1 tbsp Oyster Sauce
1 tbsp Sesame Oil
Dash of Salt
Dash of Pepper
1 tbsp Corn Flour

Method:
A) Preparing the Kueh
1) Sieve both Corn Flour and Plain Flour with Salt and Pepper
2) Mix in water to form a dough and leave it to rest for 30mins
3) Split into small pieces and roll each piece flat (this is to prepare to tear-off to bite size pieces to cook)

B) Preparing the Broth
1) Blanch the Pork Bones and Spare Ribs
2) Drain to remove the grey foam and fill up with water to boil them again
3) Fried the Shallots till light brown and dish up
4) Use the same wok with the Shallots Oil, fry Mermaid Fish and Bian Yu till golden brown
5) Pour all Mermaid Fish, Bian Yu with the Oil in wok into the broth to boil
6) Add the Mushrooms, Cai Xin and Minced Pork in small balls after 30mins or an hour (depends on preference)

Preparing to Serve:
1) Dough: Tear the dough into bite-sizes and put into the broth
2) Dish them up and add Fried Shallots on them with a Hard Boiled Egg and Serve

Actually it can be a even simpler version. Just that I love my soup to be full of flavour and thick therefore there are so many ingredients.

Try it with your own version now!

Sunday's Meal for Hubby's Friends

Hubby invited his friends home on Sunday and asked me to cook for them. Haha, he actually asked me to cook without any worries. Usually he will ask me not to cook, as its too troublesome.

Since Hubby requested so of course I have to do my best. Tsk... Tsk...

Dishes I had prepared:
1) Fried Bittergourd with Egg
2) Fried Vege with Prawns (like the vege but not sure the name of it)
3) Squid with Glutinous Rice
4) Braised Pig's Trotter
5) Pork Chops - Hainanese Style
6) Fried Kai Lan

Wow. That is actually quite a bit. But good is that all finished!!! Yeah!!!

My 2 Boys

Some pictures of my handsome cheeky princes.

Look at the two gorgeous girls. My boys are "electrocuted" by them. So sweet and cute.

Simple Fishball Soup

Had to rush for Hubby's cousin's wedding on Saturday morning and evening as my both princes are invited to open the groom's car door and to march in for dinner. I was so sleepy and tired. Therefore decided to do a very simple fishball soup.

This is a very simple fishball soup receipe that anyone can do within 20mins. Or maybe even 10mins of prep. I love my soup to be full of flavour. Therefore I started cooking my soup alot earlier. It really depends on own preference.

Simple Fishball Soup

Ingredients:
1/2 packet of Bee Hoon (dried which you can get from any supermarket)
2 Pork Big Bone (can replaced with spare ribs)
Fried Shallots (I was too lazy, so I use those sold in supermarket)
One packet of Fishballs
One packet of Fish Cake
Half a Cabbage
300g of Minced Pork

Marinate:
1 tbsp Oyster Sauce
2 tbsp Sesame Oil
1 tsp Salt
Some Pepper

Methods:
1) Cook the soup with big bones
2) Marinate the minced pork for 30mins
3) Cut the cabbage and fish cake into bite-size pieces and place all in the soup to cook
4) Add the fishballs and fried shallots
5) Soak the bee hoon to soften it
6) Shape the minced pork into small balls and place it in the soup to cook
7) Drain and add in bee hoon to cook for at least 10mins to cook
8) Serve

Easy and fast. Tasty too.

Cooking at Mommy's Place

Mommy told me Brother wants to eat claypot rice today. And I am so lazy to dine out and thinking I had a claypot at home, therefore I suggested doing it at home. Lazy Piggy I am.
Thinking of doing claypot, definitely have to come along with stir fried vegetables with oyster sauce. This is my first time doing claypot rice, its a little wet but it was fragrant though.

We had some pork slices left over after Brother's steamboat session. To settle them, I used them to do katsu sandon. Its actually pork katsu sandwich. I was thinking since dinner would be late as we have to wait for Daddy and Brother, I will do the sandwich to satisfy my Princes' tummy first.

Claypot Rice

Ingredients:
4 Cups Rice
2 Pieces of Salted Fish
3 Chicken Thighs (Chopped into Bite Sizes)
200g Shitake Mushrooms
3 Stalks of Spring Onion
4 Chinese Preserved Sausage
Water

Seasoning:
2 Tbsp Sesame Oil
1 Tbsp Dark Soy Sauce - Depends on personal preference
2 Tsp Salt
Pepper
2 Tbsp Oyster Sauce
1 Tbsp Shaoxing Wine
3 Cloves Garlic, Minced
1 Tbsp Minced Ginger

Method:
1) Clean the chicken thighs and remove all the fats
2) Marinate the chicken thighs with the seasonings for 30mins or more
3) Soaked the salted fish for 20mins and cut them into small pieces
4) Soaked the shitake mushrooms till soft, remove stems and cut into slices
5) Remove the membrane on the sausage and cut the chinese preserved sausage into bite-sized pieces
6) Wash the rice clean and place them into the claypot
7) As soon as the rice is half cooked (about 8mins), mix in the salted fish
8) Then place chicken thighs, chinese sausage and mushroom on top of the rice
9) Cover the pot and simmer, then add a little water to the marinate leftover from the chicken thighs and pour in the rice
10) Cook for another 20mins or till chicken thighs are cooked
10) Dark soy sauce can be drizzle on the cooked rice according to personal preference
11) Cut spring onions and garnish on cooked rice

Pork Katsu Sando (Pork Cutlet Sandwich)

Ingredients:
2-3 Leaves of Lettuce - cut into tiny slices
1/2 a Tomato - cut into thin slices
Butter
Tonkatsu Sauce
24 Slices of Thin Pork
1 Egg - Beaten
Panko - Breadcrumbs
Flour
Salt and Pepper

Methods:
1) Place 4 thin slices of pork slices on top of each other in the shape of a pork cutlet shape
2) Season with salt and pepper
3) Rub some flour on both sides on the "cutlet"
4) Dip the whole "cutlet" in the beaten egg
5) Cover the whole "cutlet" with panko (breadcrumbs)
6) Heat oil, drop a little bit of panko to test the oil temperature
7) Place the "cutlet" in the oil and fry till golden brown
8) Bring it up and place it on paper towel to to absorb excessive oil
9) Spread butter on 2 slices of bread, place the lettuce and tomato and katsu on top of each other
10) Put tonkatsu sauce on top of the katsu (optional)
11) Slice to your desired sizes
12) Serve