May 6, 2020

Japanese dry curry

Persons

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Chicken amakara - sweet and sour with egg sauce

Ingredients

700g boneless, skinless chicken breasts - cut into bite sizes
60g katakuriko/potato starch

Ingredient A

2 tbsp cooking sake or cooking white wine
1 tsp white sugar
1/3 tsp fine salt

For the seasoning sauce

2 1/2 tbsp soy sauce
150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
2 to 3 tsp white sugar
2 tsp vinegar (apple cider vinegar)

For the egg sauce

2 egg - hard boiled and chopped
1/4 onion - finely chopped, soaked in water, then drained well
60g mayonnaise
1 garlic - grated
1 tsp white sugar
1/4 tsp fine salt

Instructions

1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
6. Uncover and cook them until both sides are nicely brown.
7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

March 26, 2020

Thai Yellow Curry with homemade paste

homemade yellow paste Thai Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the curry paste

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
3 to 5 fresh kaffir lime leaves (or 1 skin of lime)
1 to 2 dried red chili
2 tbsp curry powder
1 tbsp turmeric powder
2 tsp white sugar
50ml vegetable oil
1 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin seeds
400g pork belly
1 small size potato - cut into bite sizes
1/2 carrot - cut into small pieces
1/2 onion - sliced
1/2 red or green bell pepper - cut into bite sizes
1 tbsp vegetable oil
340ml coconuts milk
400ml water
1 tsp thai fish sauce
1 tbsp coconuts sugar or brown sugar

Instructions

1. In a small frying-pan, add coriander powder (1 tbsp) and cumin seeds (1 tbsp). Fry for a few minutes until they are fragrant and set aside.
2. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients (garlic, shallots, ginger, kosher salt, kaffir lime leaves, chili, curry powder, turmeric powder, sugar, oil, lemongrass, kapi) and also coriander powder and cumin seeds from #1.
3. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
4. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Set aside.
5. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #3 a few minutes until fragrant.
6. Add coconuts milk gradually and mix well, then add water.
7. Add the cooked pork, and vegetables (carrot, onion and potato, but not the green bell pepper yet). Bring it to a boil. Once it is boiling, then reduce the heat to low and simmer for about 10 min with the lid on.
8. Lift the lid, add fish sauce, coconut sugar (or brown sugar) and red bell pepper. Bring it to a boil.
9. Serve hot with steamed rice!

February 27, 2020

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Hayashi rice with pressure cooker - Hashed beef with rice

Ingredients

1 tbsp vegetable oil
2 garlic cloves - finely chopped
2 onions - sliced
550g beef (sliced, strips)
4 tbsp plain flour (T45)
15g (1 tbsp) unsalted butter
50ml cooking sake or cook white wine
500ml water
3 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp ketchup
2 tsp soy sauce
2 tsp sugar
2 tsp kosher salt

For the topping (optional)

some heavy cream
some aonori or parsley flakes

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
3. Pour the cooking sake and then water. Bring it to a boil.
4. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.
Serve hot!

January 23, 2020

Wiener Sausage Bread

Ingredients

190g bread flour (T65)
5g gluten flour
30g plain flour/cake flour (T45)
3.5g salt
15g sugar
100g milk
20g water
30g egg, sieved (keep the excess for brushing)
15g unsalted butter
3g dry yeast

For the topping

mayonnaise
ketchup
aonori or basil flakes

Instructions

1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. With a pastry brush, gently brush the surface with egg.
6. Gently place each sausage on the bread.
7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.

November 20, 2019

Menma topping for Ramen

Serving Size

1 jar of jam

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Ingredients

200g canned sliced bamboo shoots
1 garlic clove - finely chopped
1/2 tbsp sesame oil
150g water

For the seasoning

1 tbsp chinese chicken bouillon powder
3 tsp white sugar
1 tbsp soy sauce
1 tbsp mirin
2 tsp oyster sauce
1 tsp sesame oil
1 tsp onion powder (optional)

Instructions

1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
2. Reduce the heat to low and simmer for about 15 to 20 mins or until the liquids have almost evaporated.
3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!