Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.

OMURICE AND PORK CUTLET WITH JAPANESE CURRY

Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:

• 2 Servings Of Cooked Rice
• 2 Pieces of Butterfly Pork Cutlets
• 1/2 Cup of Breadcrumbs
• Oil For Deep-frying

Japanese Curry
• 3 Medium Potato, cut into 1" cubes
• 1 Medium Carrot, cut into 1.5 cm chunks
• 1 Medium Onion, diced
• 100g Of Pumpkin, cut into 1.5 cm chunks
• Half Chicken Breast Meat (optional), cut into chunks
• 1/2 Tablespoon of Cooking Oil
• 700ml Boiling Water
• 3 - 4 Cubes of Japanese Curry Sauce Mix

Omelette Skin
• 2 Eggs (55g each)
• 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?

Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.

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[Wordless Wednesday] Double Chocolate Loaf Cake Recipe

*For Double Chocolate Loaf Cake:-
- 100g 70% Dark Chocolate, roughly chopped
Add half add into the batter and use the remaining for toppings.

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[Wordless Wednesday] Corn Bread Muffins Recipe

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KNORR Stir-Fry Tom Yam Chicken

Recently I found some new Knorr recipes from the i-weekly supplement booklet and most of them look delicious and pretty easy to prepare at home. Since I am a Knorr supporter who always stock up quite a varieties of their products in my pantry, I decided to try out this Stir-fry Tom Yam Chicken which is a very eye-catching dish from their Facebook page.

After a quick Google, I found the related recipe from Philip's website (KeropokMan). And with the necessary ingredients here is my version of Stir-fry Tom Yam Chicken which my family agrees that it goes pretty well with steamed rice! Give it a shot if you are a Tom Yam lover as this dish is quick and hassle free.

Above are some of the Knorr Stock Cubes and Seasoning which I always stock up in my pantry. I just love to add in half to 1 of these stock cubes to enhance the flavour of our soup. Furthermore just a few weeks back, I also get to learn some quick and easy dishes using these stock cubes from Knorr new recipes by Chef Daniel Koh.

KNORR STIR-FRY TOM YAM CHICKEN
(recipe by Chef Daniel Koh)

Here is my version of Stir-fry Tom Yam Chicken using Chef Daniel's recipe and since I am using 1/2 portion of chicken (instead of chicken breast from original recipe) plus we prefer something less savoury I reduce the amount of stock cube to half instead of 1 cube. And also I added in more lemon grass and Thai basil leaves to achieve that unique fragrant of Thai dishes.

(Serves: 2-4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:

• 1/2 Portion of Chicken, cut into bite sizes
• 1/2 Cube Knorr Tom Yam Stock
• 250ml Hot Water
• 1/2 Tablespoon Knorr Hao Chi
• 1/2 Lime, sliced
• 1/2 Teaspoon Lime Zest
• 2 Stick Lemon Grass, cut into diagonal sections
• 4 Kaffir Lime Leaf, roughly tear
• 2 - 3 Whole Shallot
• 2 Garlic Clove
• 1 - 2 Small Chilli, sliced
• A Handful of Thai Basil
• 1 Tablespoon Coconut Milk, optional

Method:-
1. Season chicken pieces with Knorr Hao Chi, 1 teaspoon of cornflour, mix well and marinate for at least 5 minutes. Dissolve 1/2 Knorr Tom Yam Cube in 250ml of hot water and set aside.

2. Preheat pan with 1 tablespoon of cooking oil, saute chicken pieces for 2 minutes till slightly brown in colour.

3. Push them aside, add in lemongrass, onion, garlic and lime leaf continue to fry the mixture till fragrant.

4. Add in Knorr Tom Yam stock, bring the mixture to boil and let it simmer over medium low heat for 7 minutes before adding it lime slices and basil leaves, continue to simmer for another 3 minutes or till stock reduce to your desire consistency.

5. Lastly lace it with coconut milk, give a quick toss, plate and serve with steamed rice.


* Recipe adapted from Chef Daniel Koh's Knorr Stir-fry Tom Yam Chicken Recipe

Ingredients: (Original Recipe)
1 Piece Chicken Breast
1 Cube Knorr Tom Yam Stock (dissolve 1 Knorr Cube in 250ml of water)
1 Tbsp Knorr Hao Chi
1/2 Slice Lime
1/3 Teaspoon Lime Zest
1 Stick Lemon Grass, cut into small pieces
1 Lime Leaf, julienned
1 Tablespoon Chopped Onion
2 Slice Garlic
1 Piece Chilli Padi, diced
1 Stalk Basil
1 Tablespoon Coconut Milk

These are some of my collection of Chef Daniel's Knorr Recipes from iWeekly (I周刊). But if  you are keen to try out these quick and easy recipes at home, you could also view them over at Knorr Singapore Facebook page (here).

KNORR COOKOUT COMPETITION

Lastly for those who love to cook and has a family dish which you would like to share. I sincerely encourage you to take part on this Knorr Cookout Competition together with one of your family members and you might be the lucky one to walk away with the grand prize worth S$8000 to revamp your kitchen.  More detail can be found over at Knorr Singapore Facebook page here.

To Take Part:-
- Form a team of TWO with any one of your family member Cook up your family favourite dish using KNORR® products (within S$30.00)

- Closing Date for submission is 12 May 2013


Prizes:-
- 1st Prize : $8,000 worth of cash and voucher to revamp your kitchen
- 2nd Prize : $5,000 worth of cash and voucher to revamp your kitchen
- 3rd Prize : $3,000 worth of cash and voucher to revamp your kitchen
* Consolation Prizes x 2 : $1,000 Vouchers


*All opinions expressed in this post are my own and there is no monetary compensation received.

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[#LiptonMomentsSG] Lipton Moments Photo Campaign

Hello all Lipton fans as well as Instagramers and Facebook users! From now till 20 May 2013, snap and submit your Lipton Moments photos with hashtag #LiptonMomentsSG and be one of the weekly winner to win a spa voucher or walk away with the Grand Prize of 3D2N trip to Bali (for two pax).

There are no restrictions on the number of photos or Lipton theme (not necessary to feature Lipton product in it) to be submitted for this contest. But it would be great if it is something related to moment of positivity, happiness and good times spent with family or friends. Above are some sample photos of our #LiptonMomentsSG which I would love to share with you.

In order to be one of the weekly winner, you just have to follow the 4 simple steps shown below:-

1. Snap a photo of your "Lipton Moments" (you can find some inspiration at #LiptonMomentsSG)

2. Upload your photo(s) either through

Facebook @ Lipton Moments Contest (click on the link)

Upload your photo(s) using Lipton Moments Apps from Lipton Facebook Page

OR BY

Instagram.

Sample of the Lipton Moment photo submit through Instagram

3. Remember to write add interesting caption(s) and tag it with #LiptonMomentsSG to quality for the contest.

4. Prizes include weekly spa vouchers from Hyatt Hotel Singapore (worth SG$ 184.89 each) for the first 3 weeks, and a Grand Prize featuring 3D2N trip to Bali (worth SG$826.00 for 2 pax) in the fourth (last) week!

* Submission end on 20 May 2013 (2359 hours). Terms and Conditions of the Lipton Moments contest can be found here.

My Instagram entries posting as @CuisineParadise

I have submitted a few entries which you might be interested to take a look on how simple it is to join this contest. So hesitate, come join us and submit your #LiptonMomentsSG photos and stand a chance to win either the weekly spa voucher(s) or 3D2N Bail getaway trip. Good Luck everyone!!!!

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