Japanese Curry Rice or Chicken Curry Katsu Don

This is an All-Time Favourite of the household; even my my little precious Caitlin. A simple do which even Yuli my helper has mastered!!!

Ingredients:-

- 300g Chicken or Pork (cut into cubes)
- 1 large onion (cut into pieces)
- 1 carrot (cut into about 2x2 cm cube)
- 3 medium potatoes (cut into 2x2 cm cube)
- 750ml hot water
- 2 sticks of celery (cut into cubes)
- oil for frying
- Kokumaro Curry Sauce Mix (sold at Japanese stores or Cold Storage)

1. Use a medium-size pot.
2. Heat oil in pot and fry the meat for about 1 minute.
3. Pour int the onions, carrot and potatoes; and stir fry for about 2-3 minutes.
4. Add hot water and boil.
5. Then, simmer for about 10 minutes or until potatoes and carrots are soft.
6. Add the Kokumaro Curry Sauce Mix. The box comes in 2 separate packets. 1 packet serve for 5 people.
7. Cook until sauce thickens. But if you do find it a bit too thick for your liking; please add another 100-200ml of hot water.
8. Add the celery last and simmer for a while so that celery will still be crunchy.

If you prefer the Chicken Curry Katsu Don style whereby the chicken is fried with breadcrumbs; please go to my Breaded Chicken Chop in Mushroom Sauce recipe to get the recipe on breaded chicken chop. Once deep fried; slice the chicken chop and serve on a plate of hot rice and pour the curry sauce over.

Of course, whilst cooking using breaded chicken chop; you can omit the meat in the curry sauce mix.

Hope you will like this recipe as much as my family do.

Tuna Bake

I have made this dish a couple of times but not for a year now. So, since it's a public holiday today and I have time on my hands; decided to venture into this recipe. Hehehehehehe....and I must say; it tasted good.

Here's the recipe.....

Ingredients:-

- 200g short curly pasta
- 4 hard boiled eggs, roughly chopped
- 4 spring onions, finely chopped
- 1 tbsp chopped fresh dill (you may use the bottled ones)
- 1 tbsp lemon juice
- 110g butter
- 3 tsps madras curry powder (any curry powder may do)
- 50g plain flour
- 1 1/2 cups (375ml) milk
- 1 1/2 cups (375ml) cream
- 170g mayonaise
- 3 x 210g cans tuna, drained
- 2 cup (160g) fresh white breadcrumbs
- 1 clove garlic, crushed
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsps grated Parmesan

1. Preheat the oven to moderate 180 degree Celsius.
2. Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain well. Lightly grease the ovenproof dish.
3. Combine the egg, spring onion, dill and lemon juice and season in a separate bowl.
4. Melt 60g butter in a saucepan, add the curry powder and cook for 30 seconds. Stirr in the plain flour and cook for 1 min, or until foaming.
5. Remove from the heat, gradually stir in the milk and cream, then return to low heat and stir constantly until the sauce boils and thickens. Reduce to a simmer for 1-2 mins, then stir in the mayonaise.
6. Combine the sauce, cooked pasta, tuna and egg mixture and spoon in the prepared dish.
7. Melt the remianing butter in a frying oan, add the breadcrumbs and garlic, and cook stirring for 1 min or until the crumbs are golden and coated in butter.
8. Stir in the parsley and grated Parmesan, and sprinkle over the tuna mixture.
9. Bake for 15-20 mins, or until golden and heated through.

The recipe may look complicated but it actually isn't. You just need to work on one thing at a time. First sort out the eggs, then work on making the cream and then making the breadcrumbs.....

Here's the side of the tuna bake.....


Let me know how you like it!!