If you love Japanese curry as much as I do, then you will like this Hamburg Cheese Curry Rice. Inspired by a curry restaurant we visited in Tokyo recently, this dish will appeal to both young and old alike.
Japanese-style curry was inspired by the British during the Meiji era when India was under their colonial rule. Japan has since adapted the flavors and made it uniquely their own.
Instead of making the curry roux from scratch, pre-made instant curry blocks are widely available in all supermarkets, especially here in Singapore. The most popular brands are House Foods and S&B Foods. Japanese curry’s heat level is generally milder therefore, they are very popular with the kids too.
I found this brand – Zeppin at Tokyo’s Narita airport (Akihabara). The curry flavor is slightly more intense than the others I used before. Too bad I only managed to get one box.
Glico Zeppin curry roux.
Hamburg resembles a giant flattened meatball and I’m using my Better-than-Ikea Swedish Meatball recipe. You could definitely make the Hamburg patties and curry sauce in advance and warm them up before to serve.
Mention beef stew and immediately, a comforting image of soft chunks of meat with vegetables sitting in a bowl of rich, deeply flavored brown sauce comes to mind.
Contrary to popular belief, using cheap lean cuts of meat is not necessary ideal for making beef stews. When there is not enough fat marbling in the meat, they’ll just turn dry and leathery and will never ever become tender no matter how long you cook it. Trust me, I’ve seen my share of failed beef stew days. Nowadays, I generally stay away from packaged meat labelled as “beef for stewing” which has zero vein of fat.
Look for chuck with good ratio of fat marbling.
That being said, there is no need to invest in high quality meat either to make this perfect pot of fall-apart beef stew. You’ll just want to look for beef chuck that is well-marbled with a good amount of white veins of fat running through it. I popped by my favorite butchery and found these amazing inexpensive beef rib fingers.
Since the little one in the family is not a fan of celery, I kept the choice of vegetables to simply carrots and potatoes. Feel free to throw in other kind of root vegetables, peas or even mushroom.
Oh, this is a perfect dish to make a day ahead as the flavor develops even further the longer it sits. In fact, it is highly recommend that you do.
About a month ago, I’ve embarked on a 30 days-with-Huiji-Waist-Tonic Journey. Basically, I consumed a capful of the herbal tonic twice a day, for 30 days.
Now, prior to this post, I’ve definitely heard of Huiji Waist Tonic and had always associated it as “something good” for the waist (as the name suggests). And I was not wrong. It helps to alleviate backache and strengthen your waist, especially vital for working adults constantly clocking in long hours at their desks.
But that’s not all, there are more benefits you could enjoy from regular consumption of this very mild tasting, alcohol and sugar-free tonic:
√ Overcome fatigue, nourish vital energy and promote blood circulation √ Nourish and darken the hair naturally √ Suitable for confinement and breastfeeding moms to restore health and energy level √ Vegetarian and Halal certified √ Can be added to soups and dishes
You may wonder how a waist tonic could be of help with these symptoms. This is due to the use of 100% natural premium herbs that have medicinal and toning properties – Cordyceps, Duzhong, Dang Gui, Shouwu, Dazao and Ginseng.
I’m a huge fan of Korean food (as evidenced from the numerous Korean recipes) and guess what, today’s 2-ingredient Korean BBQ Ribs is just that. This is probably one of the easiest recipe I’ve ever come across but yet oh-so delicious too.
If you ever step into Korean supermarkets, you will often see different brands of marinade sauces for bulgogi, kalbi, etc. After trying out various brands, I’ve narrowed down my favorite to Beksul CJ brand. Oh by the way, this is not an advertorial post, meaning I’m not paid by CJ brand to write this.
Beksul CJ Brand mariange available in Korean Supermarkets and selected supermarkets.
In my opinion, there is absolutely nothing wrong in using store-bought sauces, especially if we are pressed for time in the kitchen. That being said, there are times when I would seek delight in making my own sauces from scratch too. But not today.
Some of you might wonder how to achieve that fall-off-the-bone texture for the pork ribs. Simply boil and simmer them about 1 – 1.5 hours in a lidded pot. Works every time for me. If you have a pressure cooker, it’ll only take about ¼ of the usual time.
You could prepare the pork ribs ahead of time and when you are about to serve, brush on the kalbi marinade liberally and grill them over charcoal or grill pan for a few minutes. How easy is that?
Many of us know marmite as being a British favourite. For the unacquainted, marmite is a yeast based spread, which is a by-product from beer making. Marmite is often portrayed as a topping for toast or as a sandwich filling which for some, is an absolute delicacy and must have. For many others, simply biting down on marmite toast is a skin crawling and hair raising experience.
Marmite being rather strong and pungent on its own, can be very off putting to many people. However because of its dark, treacly and haunting taste, it makes the perfect pairing when used as a marinade for chicken. The savoury echo of marmite along with other seasonings featured in this recipe can be regarded as paint, while the chicken is a blank canvas. In other words, mixing marmite and chicken produces an absolute work of art (and taste). Above all and most importantly, it is easy to make.
These earthy and saline bites of crispy Marmite Chicken Pops pair up amazingly with beer. For a more substantial treat, have this with rice and sliced cucumbers on the side for an utterly satisfying, and not to mention complete meal. So get your ingredients ready, start frying, and be prepared to be amused and amazed. For marmite haters, do not sneer at this dish until you have tried it. You will be absolutely converted.