Showing posts with label spaghetti. Show all posts
Showing posts with label spaghetti. Show all posts

Monday, 6 January 2014

Hoshino Coffee - 星乃珈琲店

[Hoshino Coffee] Hoshino Spaghetti
Every time when I went to the Uniqlo outlet at Plaza Singapura (PS), I will always see people queuing outside Hoshino Coffee which is famous for their Japanese hand-dripped coffee and fluffy souffle style pancakes. So two weeks ago while we were in town doing some Christmas shopping we decided to drop their outlet at PS to have our lunch.

[Hoshino Coffee] My mum and aunt
Since this is a casual family lunch with everyone around waiting for the food; I just took some quick photos using my mobile phone. And here is my mum and my lovely aunty who dote me since I am a toddler. For me it is always so warm-hearted to see their closed sisters’ kinship throughout the years where they often keep each other in mind.

Friday, 17 May 2013

Omurice and Pork Cutlet With Japanese Curry

Curry (カレー) is one of the most popular dishes in Japan and it is often make into Curry Rice (カレーライス), Curry Udon (thick noodles) and Curry Bun. The ingredients used for Japanese curry are vegetables like onions, carrots, potatoes and meat such as beef, pork, and chicken. Sometime you could also find Katsu-karē / Tonkatsu (カツカレー) which is a breaded deep-fried pork cutlet served with curry sauce too.

For this recipe I have combined 3 of our family favourite such as Omelette Rice, Japanese Curry and Deep-fried Pork Cutlet into one dish and we just simply love this dish even though we are having it second time for this week.


OMURICE AND PORK CUTLET WITH JAPANESE CURRY


Although we have a mad rushing week but finally the mid-year school examination has ended (on Thursday) and now we can start counting down for June school holidays. And also since I could not help my kid to sit for the exam, all I can do as a mum is to prepare his favourite food to shower my love and encouragement to him during this stressful week.

I know there are many mothers out there sharing the same thoughts as me during this stressful exam month but I believe we would get it through and enjoy the sweet moments with our kid(s) no matter how good or bad they scored for the exam.  After all family support and love are also one of the greatest secret to score well too. 


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 25 - 30 minutes)

Ingredients:
  • 2 Servings Of Cooked Rice
  • 2 Pieces of Butterfly Pork Cutlets
  • 1/2 Cup of Breadcrumbs
  • Oil For Deep-frying

  • Japanese Curry
  • 3 Medium Potato, cut into 1" cubes
  • 1 Medium Carrot, cut into 1.5 cm chunks
  • 1 Medium Onion, diced
  • 100g Of Pumpkin, cut into 1.5 cm chunks
  • Half Chicken Breast Meat (optional), cut into chunks
  • 1/2 Tablespoon of Cooking Oil
  • 700ml Boiling Water
  • 3 - 4 Cubes of Japanese Curry Sauce Mix

  • Omelette Skin
  • 2 Eggs (55g each)
  • 2 Tablespoons of Fresh Milk

Method:-

For Japanese Curry:-
1. Saute diced onion with 1/2 tablespoon of cooking oil till soft and fragrance.

2. Stir in chicken breast (lightly marinated with 1/2 teaspoon each of light soya sauce, cooking wine, cornflour and dash of ground pepper) add cook for 30 seconds before adding in carrot and potato.

3. Give the mixture a quick toss, pour in 700ml of boiling water and bring it to boil. Lower the heat and simmer the mixture for about 7 minutes, add pumpkin and continue to cook for another 5 - 7 minutes until all the vegetables are cook to your preference.

4. Remove the pot from heat. Slowly stir in 3 - 4 cubes of Japanese Curry Sauce Mix till dissolved.

Tip:
~ I would advise you to taste the curry after adding the 3rd cubes and decide whether would you still like to add in either half/whole of the 4th curry cubes to suit your preference.

~ I use 2 curry cubes each from the above sauce mix so that the curry will taste better with the sweet and hot mixture, but you could also use just 1 type instead of two.

My boy loves this type of deep-fried pork cutlets which could be purchased from any of those Hainanese Scissor Cut Mixed Vegetables Rice Stalls in Singapore which cost around S$1.00 - S$2.00 each depending on it's size. For this quick recipe, I marinate the pork cutlet with egg and cornflour together with other seasonings and coat with a layer of dried bread crumbs before deep-frying it till golden brown.

You can find the recipe on how to make this deep-fried pork cutlet as well as how to use it to create dishes such as Hainanese Pork Chop Rice and Pork Katsudon at this post here.

For Omelette Skin:-
1. Lightly beat 1 egg with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle (refer to the photo label no. 4 above).

2. Remove the pan from heat spoon about 1 serving of cooked rice (1/2 cup) on the omelette (refer to the photo label no. 5 above). With a spatula, flip one side of the egg omelette over the rice mixture

3. Slide the wrapped omelette rice to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate.

4. Shape the omelette rice using kitchen paper towel and repeat steps with remaining portion of the rice and egg.

Depending on your preference, you could served the curry together with the omurice rice and pork cutlets or serve them in separate plates. For me, I love everything to be on the same plate and with decent amount of curry sauce to go with it. What about you?


Other than Omelette rice, you could also served the Japanese Curry with some cooked spaghetti or penne for quick meal idea. And if you have any interesting ways of pairing Japanese Curry, please do share with us by leaving your comments/suggestions in this post. Thanks.

Lastly, have a great weekend and hope you enjoy making this quick and easy Omurice with Japanese Curry for your family and loved ones too.


Friday, 16 March 2012

CP Ready Meals In 5 Minutes

Even though I might appear to be cooking often over at my recipe blog, I do have time where I just wanted to have some quick and easy meal while enjoying ME TIME watching my favourite TV programs or etc. Hence in order to have some ready meals that resemble home-style cooking, often I would pick up a few varieties of CP Ready Meal from the supermarkets.

As we know, CP ready Meal is with no preservatives added and they are ready for consumption just by simply popping the package into the microwave and cook for about 4 - 5 minutes. So for a chance from the usual hawker food, sometime we do enjoy having this quick dish especially during raining day or supper time.


CP READY MEALS


This is the new CP Chicken Green Curry With Rice which Thai food lover can now enjoy their favourite green curry anytime of the day with minimal fuss. This dish is prepared in an authentic home-cooked style with generous chunks of tender chicken meat, eggplants and fragrant Jasmine rice.

Although this "ready meal" cannot be compared with served in Thai restaurant but for the retail price at S$4.50, this could be something that you would like to stock-up in freezer for a hearty quick lunch/supper.


(Serves: 1 | Preparation: 30 seconds | Cooking: 4-5 minutes)

Cooking Instructions:
1. Remove the outer wrapper before reheating.

2. Using a fork, pierce the clear film on the food container for 3 - 4 times.

3. Cook in microwave for 3.5 minutes at 1,300 watt or 5 minutes at 800 watt.
Note:-
~ You do not need to defrost item before cooking.


If you prefer noodles than rice, perhaps you can try their hearty spaghetti. CP Spaghetti with Chicken Sauce will satisfy your palate with delicious al dente spaghetti enriched with flavorsome tomato-based sauce which includes lean minced chicken. I love the way it separate the sauce and noodles so as the texture of the noodles would not be affected by the sauce and we also can mix in the sauce base on our preference.

Other than this two new products mentioned above, there is also "Teriyaki Chicken with Rice" and "Stir-fried Chicken and Basil with Rice" all available at major supermarkets, Cheers or 7-11 outlets.

{Lunchbox} Aglio e Olio and Homemade Teriyaki Chicken

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Since this week is the March School Holiday break, I have more control over the timing and presentation while preparing our lunch menu. Here we have something different from our usual school day lunch where I spent an extra 15 minutes plating up the dish in cute lunchbox with appealing decorations.

I think most of the kids might not like green vegetables, sweetcorn or even root vegetables such as carrot or onion. So in order to get kid's enjoy their meal, as a parent we can make something appealing for their eyes using simple tools and decorations. With a flower food cutter and cute food picks I managed to come out with this quick and simple lunchbox which I am sure even the adults can't resists having some for themselves too.

Sometime back I have received these awesome Bento Accessories from Charlene's(missuchewy) mum whom bought them as a gift for my boy. Indeed these accessories comes in handy as well add bonus to my bento accessories collections too (read more HERE). Just for your information, you can get these cute items in Singapore Daiso depending on their outlet(s) and availability.


AGLIO E OLIO AND TERIYAKI CHICKEN


This is my quick and easy Aglio e Olio(kid's version) ready in less than 15 minutes time. I have hidden the blanched bok choy underneath the spaghetti to diverse the kid's attention on having greens in their meal, instead I decorate it with carrot flowers and a little knot of bok choy at the side.


Chinese version of this post and recipe is available at "宝贝的假日便当" link HERE.

(Serve: 1 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1 Serving of Spaghetti
2 Garlic Cloves, minced
1/2 Teaspoon of Dried Parsley, optional
6 Thin Slices of Carrot
1 Stalk of Bok Choy, trim into leaflet
1/4 Portion of Sweetcorn, optional
1 Boneless Chicken Maryland
1.5 Tablespoons of Mizkan Teriyaki Sauce


Method:-
1. Cook carrot and sweetcorn in boiling water(with pinch of salt and some oil) for about 5 minutes. Remove carrot after 2 minutes, rinse with water before using a flower shape cookie/food cutter to cut out the shapes.

2. Next use a drinking straw to stamp out small round shapes in the middle of the carrot slices in order to stuff in the corn kernel to resemble flowers.

3. Using the same boiling water blanched bok choy(I reserve the middle portion of the bok choy to act as a decoration instead of trimming all into leaflets)  for about 30 seconds, remove, rinse with cold water, drain well and arrange it at the base of the bento box.

4.With a new fresh pot of boiling water, add in pinch of salt and cook the spaghetti according to packet instructions till soften.

5. Meanwhile heat up another frying pan with 1 teaspoon of oil, saute the prepared chicken(marinate chicken with 1 teaspoon of cornflour, cooking wine, ground black pepper and dash of light soy sauce for at least 5 minutes) with skin-side down for about 5 minutes on medium low heat or till skin became golden brown.

6. Flip over and cook for another 3 - 4 minutes until meat is cooked through. Add in teriyaki sauce and simmer over low heat for another 1 minutes before removing pan from heat.

7. Rinse the pan, clean dry. Heat up 1/2 tablespoon of oil and saute minced garlic and parsley till slightly brown and fragrant. Stir in the cooked spaghetti, season with salt(optional) and toss till combined.


8. Lastly plate up the spaghetti and chicken into the bento box, decorate it with the prepared carrot flowers and serve immediately.


If too much fried food became one of your concern for your kid's diet, perhaps you could try this pan-fry/grilled Teriyaki Chicken which taste great with it's tender and juicy meat and it also makes a great combination with the bok choy underneath as well as the kid's version Aglio e Olio.

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