Tuesday, 31 October 2017

[recipes + videos] Halloween Themed Food with Japanese Curry and Seafood Bee Hoon

Today let's create some cute and easy spread to spook your guest and family. This year our Halloween-themed recipes include creepy "purple blue" noodle and ghoulishly curry rice which can be done in less than an hour using common ingredients in your pantry.

So check out our step-by-step videos and recipes below and do enjoy your party with lot of fun and spooky food.



JAPANESE CURRY SET A
(with chicken karaage, omelette rice and salad)


Whenever we are in Japanese restaurant my boy's will definitely ordered their curry rice set with chicken karaage or ebi fried. So sometime at home I also replicated these two dishes or salmon teriyaki then served them in simple bento style.

Watch how we prepared this Japanese Curry Set.


(Yield: 2    | Preparation: 15 minutes    | Cooking: 20 minutes)

Ingredients:
3 medium potato, cut into thick slices
1 medium carrot, cut into thick slices
1 medium brown onion, sliced
150g pumpkin, cut into 1.5" cubes
2 Japanese Curry Cubes
1 tablespoon tomato paste, optional
1 teaspoon worcestershire sauce, optional
700ml water

Chicken Karaage
2 boneless chicken leg with thigh
1 teaspoon grated ginger juice
1/2 tablespoon mirin or cooking wine
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
dash of pepper
3 cloves of garlic, lightly pound

Omelette Rice
2 serving portion of cooked rice
3 eggs
50ml fresh milk/whipping cream
pinch of salt

Salad
2 serving of salad green
some cherry tomato
vinaigrette dressing

Method:
1. Trim the chicken leg, remove the skin and fats then cut into bite size. Marinate chicken with the mentioned ingredients above for at least an hour before cooking.

2. Lightly dust marinated chicken with potato starch then deep-fried till golden brown, remove and drained well.

3. To prepare the Japanese Curry you can follow the instruction shown on the box or as follow. Saute potato (rinse and pat dry) with oil till slightly brown, remove and set aside (this step helps to prevent the potato from breaking apart during simmering).

4. In the same pot stir in onion and carrot then cook a minute before adding potato and water. Bring mixture to boil, lower the heat and simmer for 5 minutes. Drop in pumpkin cubes and cook for another 5 minutes.

5. Stir in tomato paste and worcestershire sauce if using (these add a nice darker brown to the curry).

6. Lastly melt the curry cubes in a small bowl with some soup before adding it back to the pot, simmer for a minute then off the heat and set aside.

7. Arrange salad and chicken karaage on plate then make the omelette rice just before serving. You can refer to the video above on how to make the omelette topping.



JAPANESE CURRY SET B
(with breaded fish, fried veggie and chestnut onigiri)


Here is another similar curry rice set in Halloween themed which I served it with chestnut onigiri, breaded fish, assorted fried veggie and shoyu egg.

Watch how we prepared this Japanese Curry Set.


(Yield: 2  | Preparation: 15 minutes | Cooking: 30 minutes)

Ingredients:
3 medium potato, cut into thick slices
1 medium carrot, cut into thick slices
1 medium brown onion, sliced
150g pumpkin, cut into 1.5" cubes
2 Japanese Curry Cubes
1 tablespoon tomato paste, optional
1 teaspoon worcestershire sauce, optional
700ml water

Breaded Fish Fillet
200g Fish Fillet, cut into thick slices
1/4 teaspoon sea salt
1/2 tablespoon mirin or cooking wine
1/2 teaspoon grated ginger juice dash of pepper
1/2 cup panko/breadcrumb
1/4 cup cornstarch
1 beaten egg

Fried Mixed Veggie
a few wedges of pumpkin
a few fresh brown/shiitake mushrooms
couple slices of lotus roots

Chestnut Onigiri
1.5 cup of cooked rice
some roasted chestnut
1 tablespoon seaweed seasoning

Method:
1. Dust mixed veggie with cornstarch then deep-fried in hot oil till golden brown. Remove and set aside.

2. Season fish fillet for at least 5 minutes then lightly dust it with cornstarch, follow by beaten egg and panko. Using the same pot as the veggie deep-fried till golden brown drained well and set aside.

3. To prepare the Japanese Curry you can follow the instruction shown on the box or as follow. Saute potato (rinse and pat dry) with oil till slightly brown, remove and set aside (this step helps to prevent the potato from breaking apart during simmering).

4. In the same pot stir in onion and carrot then cook a minute before adding potato and water. Bring mixture to boil, lower the heat and simmer for 5 minutes. Drop in pumpkin cubes and cook for another 5 minutes.

5. Stir in tomato paste and worcestershire sauce if using (these add a nice darker brown to the curry).

6. Lastly melt the curry cubes in a small bowl with some soup before adding it back to the pot, simmer for a minute then off the heat and set aside.

7. Portion some of the cooked rice in a mixing bowl with chestnut and seaweed then mix them till combined. Using a onirigi mould or free-hand shaped the rice mixture into desire shapes.

8. Lastly arrange onigiri on serving plate together with curry, fried vegetables, breaded fish and etc.



SPOOKY SEAFOOD BEE HOON
(with prawn, squid and veggie)


Above is our Halloween theme Seafood Bee Hoon - 海鲜白米粉 inspired by the Sembawang style white bee hoon. In order to create a spooky feel, I coloured the bee hoon (aka rice vermicelli) into "purplish blue" using dried blue pea flower which soak in hot water. As for the decoration I also made some cutouts using pumpkin, carrot and black fungus to resemble bat and pumpkin.

Watch how we prepared this Spooky Seafood Bee Hoon.


(Yield: 4    |   Preparation: 10 minutes   | Cooking: 20 minutes)

Ingredients:
100g bee hoon, soaked till soften
10 medium prawns, trimmed
1 medium squid, clean and cut into thick slices
10 shelled clams
1 bunch (100g) of choy sum, trim
2 eggs
3 cloves garlic, minced
1-lire stock (500ml chicken stock + 500ml water)
fish sauce and pepper to taste
some halloween themed veggie cutout, optional

Blue Colour Bee Hoon
1 tablespoon dried blue pea flowers
200ml hot water
100g bee hoon

Method:
1. Add dried blue pea flowers into hot water and stand for 10 minutes then squeeze the flowers to extract the colour. Next add in bee hoon and soak for a couple of hours to dye it blue.

2. Scrub the clams and soak in salted water to get rid of sand and grit.

3. Heat up 1/2 tablespoon shallot/vegetable oil in a frying pan, saute half portion of minced garlic till fragrant then add in drained bee hoon and fry for a minute or two to dry it. Remove and set aside.

4. Next add in another 1/2 tablespoon of oil to saute the remaining garlic and vegetable stems on one side of the frying pan, then cook omelette (lightly beaten with drizzle of fish sauce and dash of pepper) on the other end.

5. When the egg is ready pour in hot chicken stock follow by bee hoon and seafood. Season mixture with 1 teaspoon of fish sauce and dash of pepper before adding the remaining vegetables. Cover and simmer for 2 minutes

6. Lastly arrange the vegetable cutouts on the bee hoon, cover and simmer for another minute until seafood is cooked. Off the turn, garnish with some fried shallot and serve immediately.

海鲜白米粉在新加坡可算是一道家喻户晓的美食,无论是在小贩中心或中餐厅都能吃到。虽然每家的煮法不同,吃起来味道也差不多但我还是最喜欢三巴旺白米粉独特的古早味。这次因万圣节我还特地用豌豆花把一半的米粉染成紫蓝色,和一些造型蔬菜点缀让这道菜呈现一些"恐怖"气氛。

(分量:4人份   | 准备: 10分钟   | 烹调时间: 20分钟)

材料:
100克米粉,浸泡至软化
10只中虾,修剪
1条鱿鱼,洗净切成厚片
10个蛤蜊
1束(约100克)菜心,切小
2粒鸡蛋
3瓣大蒜,切碎
1公升热汤(500毫升包装鸡汤 + 500毫升水)
鱼露和胡椒粉调味
一些万圣节主题的蔬菜

蓝色米粉
1汤匙干蓝豌豆花
200毫升热水
100克米粉

做法:
1. 将干豌豆花加入热水中放置10分钟,然后挤压花朵提取出颜色再把米粉放进水中浸泡几个小时染成蓝色。备用。

2. 蛤蜊用小刷子洗干净然后浸泡盐水吐沙。

3. 平底锅热1/2汤匙菜或红葱头油将一半的蒜末爆香。接着加入米粉翻炒一两分钟即可捞起。备用。

4. 锅里加1/2汤匙的油将剩余的蒜末和菜梗一起炒香。 然后在锅的另一端煎蛋。

5.鸡蛋煎好后,倒入热鸡汤,米粉和海鲜。用鱼露和酒调味后就可加入剩余的蔬,放上盖焖2分钟。

6.最后将米粉搅拌一下,摆上万圣节主题的蔬菜再焖2分钟即可上菜。

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