Thursday, March 04, 2010

Japanese Curry Rice

I'm so frustrated!  Why is it that recently some of my pix when uploaded onto this blog becomes upside down? Including the one above, I rotate and rotate till I could get this straight! (*upset*).

Anyway, when I served this to Kimi, he said, "Pikachu again?"  Then I remembered I used this to cut Kimi's sandwich in the morning! Oops, sorry!  Again, too rush so I didn't decorate the face.

This is Kimi's first Jap Curry meal and he loves it!  He has tried a few mouthfuls some months back.  But I decided to try it today as a meal and we are so glad Kimi likes it cos hb and myself are big Jap Curry fans.  Now we have another fan!

I bought Vermont's Mild Curry and made Pork cutlet.  Kimi loves the cutlet cos it is so crispy.

  • 1 pack of Vermont Mild Jap Curry
  • Half yellow onion sliced
  • 1 large carrot cut in chunks
  • 2 potatoes cut in chunks
  • Water
  • 4 pcs of pork loin
  • Some plain flour
  • Some Panko (Nissin brand)
  • 1 egg beaten
  • Pinch of salt, pepper and sugar
  • 1 tsp of minced ginger
  1. Butterfly the pork loin and place it in 1 clean plastic bag.  Use a pestle and pound on meat till it has increased about 50% in size and the meat is flattened. This helps to break down meat fibre, making the cutlet tender.  Also a thinner cutlet reduces cooking time and the panko will not be over-burnt.
  2. Marinate and leave for at least 30mins.
  1. Heat some oil in a saucepan and let onions soften and caramalise, add in carrot and fry lightly.
  2. After 3mins, add potatoes and fry another 2 mins.
  3. Add water and bring to boil and add in the curry pieces. I used about 4 cubes.
  4. Add more water and let it simmer for 20mins.
  5. Remove from fire and set aside.
Pork Cutlet
  1. Heat oil in pan and reduce fire to low. Do not use too high fire cos it will burn the panko and the pork may not be cooked.
  2. Dust pork cutlet in flour, dip in egg mixture and then coat with panko
  3. Place into hot oil and let it cook on 1 side.  Once golden brown, turn over and let it brown.
  4. Remove and let it sit on paper towel to absorb excess oil
  5. Cool lightly and cut into slices.
  6. Serve with fluffy white rice.
  7. ENJOY!



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