Making Japanese Curry – From Scratch

Another part of the Young Family Dinner Challenge… Making a version of Inspired Japanese Curry with no Roux Cubes, no artificial flavorings seemed like a very long challenge.  I did my research and used the following ingredients for my Japanese Curry.

1 Pound of very very sinewy beef shank

A mix of Veggies – 1 Onion, Baby Potatoes, 3 Carrots, 20 Baby Carrots — Depending on Taste & Haricot Verts Beans quarter of a Pound & 3 Apples for the Sweetness & Sauce Thickness. Half a Pound of Chopped tomatoes – Skin Removed.

Curry Flavor – Tumeric Powder, Cumin Seeds, Mustard Seeds, Paprika, Saffron & Dark Chocolate.  I flavored as i went no measurement but roughly 2 heaping table spoons of each except for the saffron – Maybe 5 strands.

First up the beef: – Marintate with Pink Himalayian Salt and Black Kampot Pepper and lightly dust with rice flour.

Sear on High Heat with Rice Bran Oil until browned – Stir in Onions for 10 mins until softened.

Pour off the excessive Oil.  Now it looks like soup….

Add water and simmer with apples and chopped tomatoes. – Let Simmer for 2 Hours Low Heat stirring gently.

At this stage the apples should smash easily….

Add all the seasonings and stir to combine.  The color should now turn quite dark. Let simmer on the same low heat for another 2 hours – Try smushing the apples into the sauce after the 2 hours.  As it’s on low heat the cooking time is much longer.  I prefer the oven but this time i wanted to try using the stove which i thought worked perfectly fine.

Gently Heat – so it doesn’t burn and everything gently cooks….

Enter into the 5th hour.  Add Carrots and Potatoes – Always cut potatoes larger ad carrots smaller to ensure similiar cooking times.  Taste after almost done – 45 minutes – At this stage i add in brewers yeast for a darker flavor and color.  You can leave this step if you prefer and add in some chicken stock if you like.  I like my curries sweet and light.

It’s delicious – sweet, mild and you can taste the richness…. See the beef sinews?

Add in the baby corn and beans – 5 Minutes and close the lid, turn off gas and leave over night.

The Beef sinews becomes like a fatty expensive cut.  It melts and breaks in the mouth with a rich fatty mouth feel without the fat.  Really nice.

Enjoy Dinner – Young Family way…..

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Pan Seared Gravlax with Kampot Pepper & Carmelised Shallots

Delicious mixed with hot rice!!

Returning from a holiday from the Baltics my mom carried back with her a huge half salmon gravlax.  Since i had steamed some brown rice i felt eating it raw would match, it was a busy week and i didn’t grocery shop so my fridge was bare and nothing to pair it with.  So out came my trust pan, heated high and then a slash of rice bran oil, skin side down and flipped over. (My shallots were caramelizing 10 minutes earlier)  The skin was crispy and delicious.  Now with my previous trips to Cambodia brought back jars of kampot pepper, and yes it has a deeper aroma than normal peppercorns, and slices of lime for decoration and wedges for squeezing.  Luckily i didn’t salt the fish, i suspected that curing would mean it has quite a bit of salt into it and yes it was salty.  Great for mixing with hot rice though, but now i’m wondering how much salt does cured or smoked salmon have?  It doesn’t taste salty raw but when cooked all the brine just comes out!!  Interesting…  Yum….

Superb Eggy Brekkie…..

Comfort Food. Thick toast, crispy and runny yolky middle, crunchy bacon on the outside and a bit of lettuce and sprinkled cheese to bring it all together…

 

It really looks harder than it really is!!!  I brought a thick english loaf, buttered on both sides and start toasting it on a pan.  When one side is done, flip over and break egg into the middle.  I close the lid of the pan for a minute just until the yolk is set, i scatter the cheese, sprinkle the bacon and pop it to the grill just for a nice brown caramel on the cheese.  A sprinkling of shredded lettuce for a spot of green completes it.  It took me a total of 15 minutes to make a breakfast for 3, healthy wholesome start!  What’s important are fresh eggs, because it will hold together and not be so watery and seep everywhere.  Cheers!!!!  Happy Morning to all!