Have you ever been to Curry House in California?


This is Katsu Curry from Curry House!


This is my take on Katsu Curry with Pork Tenderloin.

I don’t like sauce on the deep frys, made them all soggy so I separated them;) To deep fry these tenderloins, I mixed lemon zest w/ panko crumbs together, also added garlic in the oil (& of course, disregarded them when they began to turn brown). As for the sauce, I included carrots & onions, (additional sauce on the side). I even experimented with 1/2 white rice & 1/2 brown… but let’s just say I prefer plain old white rice way better.

Extra side – Tomato Clam Soup w/ Cauliflower.


I also love Curry House’s Crab & Shrimp Salad,which looks exactly like the following w/ a few additional pieces of crab meat & shrimps.


They became really pricy & portion got smaller & smaller. So I decided to make my own instead.


There was extra crab legs on the side, & here’s the basic salad dressing ingredients (the restaurant carries these bottle dressings as well. Ingredients are included on their labels too): Sesame seeds, white pepper, any kind of onions, vegetable oil, lemon juice, lemon zest, ponzu sauce, white vinegar, just a tiny touch of soy sauce. Grind them all together in a food processor, adjust according to your taste. It’s that easy!