curry Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/curry-2/ Wed, 27 May 2015 05:32:34 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Easy Japanese Curry https://www.budgetpantry.com/easy-japanese-curry/ https://www.budgetpantry.com/easy-japanese-curry/#comments Wed, 27 May 2015 05:27:41 +0000 https://budgetpantry.com/?p=5154 Japanese curry for dinner tonight? I have a thing for Japanese curry and tonkatsu.. sometimes this “thing” needs to be satisfied once a month! I used to have a phobia of boxed Japanese curry because it reminds me of my ex-Japanese boyfriend’s mom (I don’t want to be reminded). And Japanese curry and Miso soup were the only thing she made. I added a bit of fresh milk to this version, plus chicken fillet, chicken karaage, potatoes and carrots. So yummy! I used Golden Curry brand. I chose the MEDIUM HOT version but it’s not spicy at all. I have another box one-level up on the “spiciness” meter and I don’t think there’s gonna be much difference, but that’s typical for Japanese curry. I wouldn’t compare Japanese curry and the red and yellow curry in Singapore, Malaysia and Indonesia.. they’re just not the same things. I love both! This is the first time that I’m cooking Japanese curry at home and my only regret is that I hadn’t started earlier. It is a simply one-dish meal that can be cooked in a jiffy, although the paste is still processed, but so are our packaged laksa mixes and curry pastes. This saves me so much time as dinner can be ready in less than half an hour, plus the entire family loves it. I used frozen inner chicken fillet from Lebon for this dish, which can be bought at Giant supermarket and Cold Storage. I just bought two 1kg packets for $9.99 over the weekend (they’re on promotion at Giant IMM), then saw ONE packet selling for $12.50 at Cold Storage Plaza Sing two days ago. How can the price difference be so huge? I also added some chicken karaage pieces from CP which I air fried to crispy deliciousness in 12 minutes. Although I watch my diet most days, I stash frozen fried chicken because fried chicken and I have a special relationship. When I do eat chicken karaage, I limit myself to 3 pieces max (oh with mayo of course!) but no rice. In denial, I think. And fried chicken and curry? I would replace all the chicken fillet with fried chicken if I could. I can foresee Japanese curry appearing more often on my dinner table.. I’m also going to try the white stew mixes soon! Easy Japanese Curry (budgetpantry.com) Serves: 3-4 heartily Total cost per serving: $1.75 What you need: 1 package (100g) Golden Curry sauce mix 6 strips inner chicken fillet 3 medium potatoes 1 large carrot 1 medium red or yellow onion 100ml fresh milk (optional) 620ml water (use 720ml water if not using the milk) 1 tablespoon olive oil Steps: Chop all ingredients into bite size pieces. Heat up the olive oil and fry the onion til translucent, about 4 minutes. Add in the chicken, potatoes, carrot and water and bring to boil. Lower the heat and simmer for about 15 minutes. Add the entire package of curry mix and mix well. Add the milk if using. Simmer for another 5-10 minutes til thick, then serve with rice. How much I spent: $3.70 for curry mix $$1.80 for chicken fillet $$0.90 for potatoes $0.30 for carrot $0.30 for onion Everything else from my pantry

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]]> Japanese curry rice

Japanese curry for dinner tonight? I have a thing for Japanese curry and tonkatsu.. sometimes this “thing” needs to be satisfied once a month! I used to have a phobia of boxed Japanese curry because it reminds me of my ex-Japanese boyfriend’s mom (I don’t want to be reminded). And Japanese curry and Miso soup were the only thing she made. I added a bit of fresh milk to this version, plus chicken fillet, chicken karaage, potatoes and carrots. So yummy! I used Golden Curry brand.

Japanese curry

I chose the MEDIUM HOT version but it’s not spicy at all. I have another box one-level up on the “spiciness” meter and I don’t think there’s gonna be much difference, but that’s typical for Japanese curry. I wouldn’t compare Japanese curry and the red and yellow curry in Singapore, Malaysia and Indonesia.. they’re just not the same things. I love both!

This is the first time that I’m cooking Japanese curry at home and my only regret is that I hadn’t started earlier. It is a simply one-dish meal that can be cooked in a jiffy, although the paste is still processed, but so are our packaged laksa mixes and curry pastes. This saves me so much time as dinner can be ready in less than half an hour, plus the entire family loves it.

I used frozen inner chicken fillet from Lebon for this dish, which can be bought at Giant supermarket and Cold Storage. I just bought two 1kg packets for $9.99 over the weekend (they’re on promotion at Giant IMM), then saw ONE packet selling for $12.50 at Cold Storage Plaza Sing two days ago. How can the price difference be so huge?

Japanese curry2

I also added some chicken karaage pieces from CP which I air fried to crispy deliciousness in 12 minutes. Although I watch my diet most days, I stash frozen fried chicken because fried chicken and I have a special relationship. When I do eat chicken karaage, I limit myself to 3 pieces max (oh with mayo of course!) but no rice. In denial, I think. And fried chicken and curry? I would replace all the chicken fillet with fried chicken if I could.

I can foresee Japanese curry appearing more often on my dinner table.. I’m also going to try the white stew mixes soon!

Easy Japanese Curry (budgetpantry.com)

Serves: 3-4 heartily
Total cost per serving: $1.75

What you need:

1 package (100g) Golden Curry sauce mix
6 strips inner chicken fillet
3 medium potatoes
1 large carrot
1 medium red or yellow onion
100ml fresh milk (optional)
620ml water (use 720ml water if not using the milk)
1 tablespoon olive oil

Steps:

Chop all ingredients into bite size pieces.

Heat up the olive oil and fry the onion til translucent, about 4 minutes. Add in the chicken, potatoes, carrot and water and bring to boil.

Lower the heat and simmer for about 15 minutes. Add the entire package of curry mix and mix well. Add the milk if using. Simmer for another 5-10 minutes til thick, then serve with rice.

How much I spent:

$3.70 for curry mix
$$1.80 for chicken fillet
$$0.90 for potatoes
$0.30 for carrot
$0.30 for onion
Everything else from my pantry

The post Easy Japanese Curry appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/easy-japanese-curry/feed/ 2 Curry Pork with Potato https://www.budgetpantry.com/curry-pork-with-potato/ Tue, 02 Jul 2013 13:26:14 +0000 http://budgetpantry.wordpress.com/?p=50 Ok, I’ll admit it- I cheated on this dish by using Ayam Brand Red Curry Paste. It was too easy to be true! The picture above sucks though- there’s actually more curry gravy and the pork don’t look so pale in real life. HA.HA. Ok, I promise to take photos of my cooking using my super awesome Panasonic Lumix TZ-7 digital camera instead of my iPhone 5 (have you heard the story of me in a coach in Europe, zooming in to a household window ON THE HILL on the way to Switzerland, using this camera? ok, the recap is just another excuse for me to miss Europe but more on that later). Buy this thing: Serves 4 What I used: 250g lean pork Half packet Ayam Brand TRIM Coconut Milk (100ml) 3/4 bottle Ayam Brand Red Curry Paste 150ml water 1 potato 1 tsp olive oil Half an onion, sliced 1 tsp belachan (optional) 1. Fry onion in olive oil til fragrant, about 1-2 mins. 2. Add pork and cook for 2 mins, then add curry paste and potatoes. 3. Cook on high heat for 3 mins til fragrant. 4. Add coconut milk and water. 5. Cook til potatoes are soft and liquid is reduced and thick. 6. (optional) Add a teaspoon of belachan chilli. 6. Serve hot with rice. How much I spent: $2 for pork (I bought Pork Kee lean pork 2 packages for $7.95 from NTUC. Each package is vacuum divided into 2 so I’ve got 4 portions) $1.30 for 3/4 bottle of curry paste (I got 2 bottles for $3.50) $0.35 for coconut milk (2 x 200ml for $1.35. I used half a packet) $0.30 for potato Everything else from my pantry Total cost per serving: $0.99 ——————————————————————- Jason was full of (good) comments for the curry- he finished his entire bowl of rice, hardly surprising though- I wonder why I even brought it up *shrugs*. But really, the sauce was delightful and rich, and wonderfully tangy with the addition of belachan. The pork was tender and of very good quality even though it is frozen and not “fresh”. The cut is slightly thicker than shabu pork, not tough like some types of lean pork I’ve cooked with before. I’ll post a photo of the packaging when I cook Ginger Pork with Spring Onions next.

The post Curry Pork with Potato appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> July 2- Curry Pork

Ok, I’ll admit it- I cheated on this dish by using Ayam Brand Red Curry Paste. It was too easy to be true! The picture above sucks though- there’s actually more curry gravy and the pork don’t look so pale in real life. HA.HA. Ok, I promise to take photos of my cooking using my super awesome Panasonic Lumix TZ-7 digital camera instead of my iPhone 5 (have you heard the story of me in a coach in Europe, zooming in to a household window ON THE HILL on the way to Switzerland, using this camera? ok, the recap is just another excuse for me to miss Europe but more on that later).

Buy this thing:

red-curry

Serves 4

What I used:

250g lean pork
Half packet Ayam Brand TRIM Coconut Milk (100ml)
3/4 bottle Ayam Brand Red Curry Paste
150ml water
1 potato
1 tsp olive oil
Half an onion, sliced
1 tsp belachan (optional)

1. Fry onion in olive oil til fragrant, about 1-2 mins.
2. Add pork and cook for 2 mins, then add curry paste and potatoes.
3. Cook on high heat for 3 mins til fragrant.
4. Add coconut milk and water.
5. Cook til potatoes are soft and liquid is reduced and thick.
6. (optional) Add a teaspoon of belachan chilli.
6. Serve hot with rice.

How much I spent:

$2 for pork (I bought Pork Kee lean pork 2 packages for $7.95 from NTUC. Each package is vacuum divided into 2 so I’ve got 4 portions)
$1.30 for 3/4 bottle of curry paste (I got 2 bottles for $3.50)
$0.35 for coconut milk (2 x 200ml for $1.35. I used half a packet)
$0.30 for potato
Everything else from my pantry

Total cost per serving: $0.99

——————————————————————-

Jason was full of (good) comments for the curry- he finished his entire bowl of rice, hardly surprising though- I wonder why I even brought it up *shrugs*. But really, the sauce was delightful and rich, and wonderfully tangy with the addition of belachan. The pork was tender and of very good quality even though it is frozen and not “fresh”. The cut is slightly thicker than shabu pork, not tough like some types of lean pork I’ve cooked with before. I’ll post a photo of the packaging when I cook Ginger Pork with Spring Onions next.

The post Curry Pork with Potato appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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