Japanese curry with chicken

If you like Japanese curry which is sweeter than normal curry, then this recipe is for you.

I bought this S&B japanese curry from cold storage. Each pack can make up to 8 servings. Per pack contains 2 block of curry (see picture 2). So if you have a smaller family, you will need just one block.

Ingredients : cabbage, carrots, potatoes and chicken.

I usually marinade the chicken with some salts and tumeric powder for at least half an hour and stir-fry them quickly to allow the flavor of the salt and tumeric powder to soak into the meat.

Scope out the chicken when it is 60% partially cooked.

Using a pot with half a litre of water (if you are using one block of curry), boil carrots, potatoes for about 15 minutes under medium fire until the potatoes are soft. 

Add in cabbage, Japanese curry cube and stir for another 5 minutes and add in the chicken,

Let it boil for another ten minutes and serve

Grilled squids

This is a very simple dish to make

Wash and clean the squids and cut them into pieces.

Marinade them with salt, minced garlic and tumeric powder for minimum half an hour.

Cut up two aluminium foil and apply oil on the part which you will put in a toaster oven.

Place the squids in the aluminium foil.

Toast them with 200 degree celcius heat for at least twenty minutes.

Korean rice cake - replaced with made-in-china rice cake

This is my first attempt of preparing Korean rice cake. It is successful but the gravy is too much!

I used freeze dried made-in-china rice cake as it is cheaper (S$4.50 at Yue Hwa, Chinatown) compared to S$10.00++ per pack from Korean supermarket.

I prefer a vegetarian style. Initially I wanted to use cabbage but the one in my fridge is long forgotten and have turned yellow, so i use an alternative - onions.

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Ingredients

4 clove of garlic - minced

some oil

3 onions - remove the skin and slice thinly

freeze dried rice cake - soak in water for ten minutes (i got the clue from other website too)

Korean red hot pepper

some brown sugar

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Instructions :

1) Mix the korean red hot pepper and some brown sugar with a little water to make it a smooth paste

2) stir fry minced garlic with some oil and after 20 seconds add in the onions. Continue to stir until the onions turned soft.

3) add a little water to the pan and add in rice cakes. Let it simmer for 2 minutes so that the rice-cake turn soft and chewy.

4) Add the red hot pepper paste and stir for another half a minute.
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Conclusion : the red hot pepper is really hot! If u want to go easy on the hotness, try adding more water but you may not have a flavorful taste.

It is quite easy to make - why are they selling at horrendous price with horrendous taste at those korean snack shop in shopping centers?

Herbal soup with prawns

I first tasted this soup in one of the Chinese restuarant in Suntec.

I used Si Shen tang soup pack and add prawns and some chinese wine in it.

The prawns should not be cooked for too long.

Teh Halia

I literally get addicted to teh halia the first time i drink it, so when i could find it in the supermarket I was very happy.

Unfortunately the powdered version isnt as sweet and spicy (strong) as the coffeeshop version so I have mixed it with ginger powder drink (which was neglected in my family for quite some time). The end result? Wonderful!

It might be too sweet for some of you.

I tasted ginger milk (ginger with milk) in one of the spa resort in Indonesia (Javana Spa) and I was also hook to the drink.

Coleslaw with Kraft's coleslaw cream

I gave up making coleslaw cream from scratch as it didnt give me the taste i want. Hence i have used Kraft's coleslaw cream instead. (it is relatively new in the market as a few years ago, i didnt see it in supermarket shelf)

Ingredients : shredded cabbage, red onions (sliced), shredded carrots, some black pepper and coleslaw cream.

For variation, you can add thousand island sauce with some SinSin garlic chilli sauce or use Heinz English Salad cream.

For those who are looking for more asthetic coleslaw, use some red cabbage and/or some red chillies and/or corianders.

Black pepper prawns

I am actually more familar with sambal orlek prawns, which you can find in Soup Restuarant. They use Kee's sambal orlek sauce.

This black pepper prawns use a made-in sarawak black pepper sauce. I just need to stir-fry prawns with some butter and oil until the shells turn crispy red and pour black pepper sauce over. The butter gives a rich taste to the black pepper

If you do not have black pepper sauce, sautee the prawn with a some butter and some oil, when the prawns are cooked and the shells turn crispy, add enough black pepper and a little corn starch and it is done.