THAI CURRY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
- Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
- Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
- Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.
TAIMEIKEN STYLE SPAGHETTI ALLE VONGOLE
Make and share this Taimeiken Style Spaghetti Alle Vongole recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Rinse enoki mushrooms thoroughly and cut off bottoms of stems.
- Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.
- Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.
- Add clams and sake. Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.
- Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients. Discard any clams that do not open during cooking.
- Transfer to serving bowls, garnish with green onions or shiso leaves.
Nutrition Facts : Calories 508.8, Fat 13.1, SaturatedFat 7.6, Cholesterol 40.7, Sodium 817.1, Carbohydrate 63.7, Fiber 3, Sugar 2.9, Protein 17.4
JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)
I love the idea of the mixture of curry in this traditional udon noodle recipe! If you haven't tried udon noodles: they are a thick noodle used in many Asian recipes
Provided by TishT
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
- Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Nutrition Facts : Calories 422.4, Fat 14.5, SaturatedFat 1.9, Sodium 2057.7, Carbohydrate 62.1, Fiber 3.9, Sugar 2.7, Protein 10.8
MALAY STYLE CURRY PUFF
This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.
Provided by brenda86
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- To make WATER DOUGH, place flour in a mixing bowl.
- Rub in shortening and add in the water.
- Knead into a smooth dough and leave aside to rest for 10 minutes.
- Divide into 12 equal portions.
- To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
- Divide into 12 equal portions.
- To make FILLING, heat pan with 3 tbsp oil.
- Fry all the ingredients till fragrant.
- Add water and fry till dry.
- Add water again and fry till dry and potato become soft.
- Cover the pan once in a while so that the potato will be cooked faster.
- Leave to cool.
- Next wrap oil dough inside water dough.
- Flatten the dough using a rolling pin to shape a thin circle.
- Add filling and seal the sides.
- Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
- *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.
NIKUJAGA - BEEF AND POTATO STEW
This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.
Provided by Chef Milt
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- You can have the butcher at the market slice the beef very thin.
- Start by sauting the onion and beef in the vergatable oil. Then add the Soy Suace, brown sugar and white wine. Layer the potatoes on top of the beef and onions and cover with the water. Bring to a boil and reduce heat to low. Cover and cook until the potatoes a tender. You can cook with the lid off for 10 minutes to get a thicker stew.
Nutrition Facts : Calories 306.4, Fat 20.3, SaturatedFat 7.8, Cholesterol 24.9, Sodium 519.7, Carbohydrate 25.4, Fiber 2.6, Sugar 9.6, Protein 5.1
CHICKEN KATSUDON
From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm
Provided by sa_randall
Categories One Dish Meal
Time 45m
Yield 1 bowl, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
- Cut the onion and mitsuba (Japanese parsley) into small pieces.
- Place flour in one tray and panko flakes in another tray.
- Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
- Crack the egg into a small bowl.
- Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
- Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
- Dredge the chicken in the flour. Shake off the excess.
- Then coat the chicken in the egg/water mixture.
- Afterwards, coat the chicken in the panko flakes.
- Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
- Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
- In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
- Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
- Remove from the heat and add the mitsuba to the top of the chicken.
- Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
Nutrition Facts : Calories 1138.1, Fat 9.2, SaturatedFat 2.6, Cholesterol 280.7, Sodium 1041.9, Carbohydrate 201.9, Fiber 7.6, Sugar 7.5, Protein 52.7
TAIMEIKEN STYLE CURRY DORIA
Make and share this Taimeiken Style Curry Doria recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a microwave/oven safe dish, place rice and half of the curry sauce, cover with a lid and then heat in microwave on high for 1 minute.
- Add butter and Parmesan cheese and mix well.
- Cover with remaining curry, top with shredded cheese and panko, and then place cracked open egg on top. Discard shell.
- Bake the dish for about 15 minutes, or until the egg is half cooked. The egg doesn't need to be entirely cooked. It will continue to cook on the table with the heat of the plate and other ingredients.
- Top with parsley for color.
Nutrition Facts : Calories 1069.6, Fat 29.8, SaturatedFat 16.8, Cholesterol 249.4, Sodium 740.1, Carbohydrate 163.5, Fiber 3, Sugar 0.7, Protein 31.4
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