Katsu pork & curry sauce

Katsu pork:

  • 4 plain pork schinitzel
  • 1/4cup organic flour
  • 1 free range egg beaten
  • 1/4 cup panko breadcrumbs

Method

  1. Place flour in takeout container
  2. Beat egg and place in 2nd takeout container
  3. Place panko in 3rd takeout container
  4. Dip schnitzel one at a time into flour on both sides and shake off excess
  5. Then dredge in egg and then panko
  6. Place on tray cover with cling film place in fridge for 10 minutes
  7. Preheat oven to 180*c
  8. Spray schnitzels on both sides with cooking spray. bake on a wire rack sprayed with cooking spray over a foil lined tray to catch drips. Bake for the 20 minutes

Cook jasmine rice

  • 1/2 cup raw organic Jasmine rice
  • 1 cup boiling water

Method

  1. Place ingredient into a microwave bowl and cook on a high for 10 min. Do not drain
  2. Fluff with fork

Make curry sauce:

  • 1 diced organic onion,
  • 1 tsp organic garlic paste,
  • 1tb organic flour,
  • 1tb tikka masala curry powder,
  • 1/2tb turmeric,
  • 1tb shaox xing,
  • 1/2tb dark brown sugar,
  • 1 tb kecap manis,
  • 1 cup salt reduced chicken stock.

Method

  1. Mix together in saucepan with wooden spoon until thick and bubbling
  2. Serve over hot schnitzel
  3. Serve with steamed jasmine rice

Kimchi dim sum Nabe

Ingredients serves 2

  • 1 Green shallot sliced
  • 1/4 cup Wombok sliced
  • 1/4 cup Daikon sliced
  • 1 Carrot sliced
  • 6 Mushrooms
  • 6 Baked Dim sum
  • 4tsp Kimchi

Stock:

  • 1tb Sesame oil
  • 1 tb Sake
  • 1tb Sriarcha
  • 1tsp Raw sugar
  • 1tbs Chicken stock salt reduced
  • 1tb Dashi
  • 1tb Mirin
  • 1tb Dark soy
  • Pinch Sea-salt
  • 1tb Miso

Method:

  1. Bake dim sum sprayed with cooking spray in preheated oven 20-25min
  2. Bring stock to gentle boil in saucepan on stove top, stir well until sugar dissolves
  3. Place stock in to serving bowls keep hot
  4. Add the rest of ingredient to stock at table then top up with boiling water. Enjoy.

Korean Bibimbap

Ingredients serves 2 bowls

  • Use bibimbap Marinade (see asian sauces post for bibimbap sauce . Use 1/2 qty for 2 serves. )
  • 2 chicken breast fillets cubed
  • 2 free range eggs (*use organic if avail)
  • 1/2 cup organic basmati rice raw with 1 cup water
  • Organic vegetables as listed below :
  • 2 handfuls baby Spinach
  • 1 large Carrot cut into batons
  • 1 cucumber cut into batons
  • 1 stalk Celery
  • 1 cup leftover asian slaw #2

Method

  1. Cook rice in microwave with the water cook for 10 minutes by absorption method. (*dont drain, fluff with fork) when cooked place in middle of serving bowl as the egg will sit on it.
  2. Make marinade
  3. Cut ingredient as listed
  4. Place chicken in marinade in takeout container with lid. Marinate minimum 2hrs.
  5. Prepare remaining ingredients into bowl except egg.
  6. Cook chicken without marinade in non stick skillet.
  7. Place chicken in bowl.
  8. Wipe skillet with paper towel
  9. Spray skillet with cooking spray and cook eggs to be your liking. Place on top of the rice.

Leftovers