When East Meets West, It Is A New Cuisine….Japanese Curry Spaghettis

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INTRODUCTION

It was last night’s dinner and I wouldn’t have any luxury of time to take additional photos. Therefore, with the limited photos that I have taken, I will just share this extremely nice “one pot” noodle dish – JAPANESE CURRY SPAGHETTIS. I did not refer to any recipe when I cook this but before I cooked this, I have predicted that it would be a nice combination and this was confirmed by my wife after she took the first bite : “It is much better than spaghettis with tomato pasta sauce!”

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I have a post on Japanese curry potato pie yesterday and I have some leftover Japanese curry cubes. When I read Travelling Foodies’s Spaghetti with Bacon and Leeks (Ree Drummond), I told Ms. Yen Simpson (the blog owner) that I like pasta but I do not like the cooking time. She assured me that it is very easy to cook and took her only 8 minutes to cook the spaghettis. I concluded that I will try to cook the spaghettis again and it ended up that I was cooking spaghettis with the leftover Japanese curry cubes.

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Personally, I should say, this is a good combination. My kids were asking me when am I going to post this recipe in my blog because they wanted their cousins in Malaysia to try the spaghettis. They said that it was very nice. What they said were expected since they like noodles and Japanese curry sauce which was sweet and not spicy. That, however, should only be used as a reference and readers should try to prepare this and testify yourself if it is a nice combination.

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WHAT IS NEEDED

Servings: About 4-5 Adults

All measurements are estimated and you can always add or minus or even substitute the ingredients to suit your family’s taste buds.

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Must Haves

  • 400 grams of spaghettis (cooked using package’s instructions)

  • 2 medium sized onions (cut into small pieces)

  • 3 cups of water

  • 2 tablespoons of olive oil or cooking oil.

Optional and Substitutable

  • 20 grams of slightly sweetened cooking chocolate

  • 4 chicken franks (cut in slices)

  • 1 small carrots (cut into cubes)

  • 150 grams of cauliflower (cut into smaller pieces)

  • 1 small packet of fresh mushrooms

  • 150 grams of minced meat

  • Some coriander leaves or Chinese celery for garnish.

  • Seasonings for taste.

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STEPS OF PREPARATION

Cooking the pasta

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  • Cook spaghettis until desired texture and it is best to follow the instructions in the packaging to get best results. Every pasta will have different cooking time.

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  • After cooking, drain away the water and put it in icy cold water for 3-4 minutes. Drain again and set aside for later use. The purpose of this step is to make the pasta more chewy rather than soggy.

Preparing the Japanese Curry Sauce and Assembly the dish

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  • In a sauce pan, heat up some olive or cooking oil under high heat. Add in onion and stir fry until aroma start to emit. Add in broccoli, carrots, minced meat, chicken franks and mushrooms and stir fried for 1-2 minutes. Add in the water and let it simmer under medium heat for 2-3 minutes. Add in Japanese curry cubes or Japanese curry sauces and let it simmer for another 2-3 minutes.

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  • In order to “enhance” the colour and the sweetness of the curry, add in the cooking chocolate and let it melt into the sauce. Once the chocolate have melted, off the heat and add in some coriander leaves, if desired.

Theoretically, no condiment is needed but it is advisable that to take a spoon and taste whether the sauce suits your taste buds. Add additional seasonings if desired.

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Assembly of the pasta

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  • In a big serving plate, place some spaghettis on top of the plate and scoop some pasta sauce and place on top the spaghettis. Garnish with desired greens of choice such as fresh coriander leaves. Best served hot during meals.


CONCLUSION

This combination is fabulous and it is kids friendly. I do hope that readers can take a step out to try making the dish. If you can’t get ready made Japanese curry sauce, you can always used traditional curry sauce which can be slightly spicy. Remembers, the dish have full flexibility in the selection of ingredients that your family likes..

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This recipe was included in Page 65-66 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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An International Pie That Will Suit Everybody’s Taste Buds–Japanese Curry Flavoured Potato Pie

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INTRODUCTION 

As a Malaysian, I loved curry but I can’t cook curry that is spicy because I have to consider the palate of my kids. Beside curry, I loved curry puffs but I do not really like the filo type of pastry or pastry that requires deep frying… and… I like the type of pastry that is usually used to make apple pies or chicken pies.  Therefore, I have decided to make “curry pie” using Japanese curry cubes. 

When I first travelled  overseas donkey years back, I always craved for Malay or Nonya curries. However, most restaurants overseas did not sell these curries. The more popular curries was the Japanese curries. Initially, I never like Japanese curries because it was sweet and not spicy hot.

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I did not “touch” these curries for many years until very recently because of my kids. My kids liked curries but they can’t take the spiciness. When we cooked curry, they will fight for the potatoes. When they know there was a curry dish, before their meals, they would take a cup of cold water with them. During the meal, they would dip the curried potatoes in the cold water and ate them. At times, they would run around the dining table because the washed curried potatoes were still too spicy hot for them.

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Two three month’s ago, my kind neighbour gave us some Japanese curries that she cooked and I am very happy to see that my kids were eating happily and requesting for more. Since then, it was quite common for us to cook Japanese curries at home and personally, I have get used to the taste and fell in love with it. Bear with me, the next post will also be another Japanese curry post and I am sure you will like it.

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This recipe incorporated both the Western and Asian cuisines ingredients. It is a normal pie crust and you have full flexibility to shape the pie crust topping to your desired pattern. It is cooked with Japanese curry cubes which was not spicy such that it will be more acceptable to Western readers. To make it creamier like Western pie, I have added fresh cream and some parmesan cheeses. The potatoes and curry should be well liked by the Asian readers as it is very common that potatoes are used curry cuisines.

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WHAT IS REQURIED

For Potatoes Fillings (Make 8 tarts)

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  • 3-4 potatoes (boiled and cut into cubes)

  • 100 grams of cauliflowers

  • 60 grams of Japanese curry cubes (about 3 curry cubes depending on brand)

  • 1/4 cups of parmesan cheese (optional)

  • 1/2 cups of double cream or whipping creams (optional)

  • Pinches of salt and sugar

  • 1 1/2 cups of water

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For Pie Pastry

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  • 50 grams egg yolks (lightly beaten)

  • 250 grams plain flour (sifted)

  • 20 grams of icing sugar (optional)

  • 125 grams of chilled butter cut into cubes

  • 50 grams of icy cold water

  • 1 egg yolk for egg washing

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STEPS OF PREPARTION

Preparation of Potato Filling

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  • In a pot, put the water and curry cubes and bring to boil under high heat. Once boiled, turn to medium heat. Add cauliflowers and let it boil for 1-2 minutes. Add in potatoes cubes and boil for 2-3 minutes. Add in cream, salt, sugar and parmesan cheese. Boil for another one minute before off the heat. Let it cool and set aside for later use.

  • It is wise that you take some cooked curried potatoes and taste whether the fillings suits your taste buds. It have to be slightly high handed with your seasonings because this pie crust is not very sweet.

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Preparation of Pie Pastry and Baking The Pastry

  • Preheat your to 180 degree Celsius.

  • Beat together one egg yolk, few drops of cooking oil and 2 tablespoon of water. Stir well and sift into a container. Set aside for later egg washing.

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  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix. Add lightly beaten eggs and water, mix slowly until it become a dough.

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  • Have a clinging wrap on the table, place the dough on top of the clinging wrap. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.

  • Roll the remaining pie pastry into a flat piece, cut to small strips and set aside for later use.

  • Fill the pie tins with the curried potatoes. Place the dough strips on top of the curried potatoes in your desired pattern. (Initially, as I am unsure whether I have adequate dough to made a net pattern, therefore I have started the pie with this pattern. Subsequently, since I have some dough left, I have put additional strips to make it into a net pattern.)

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  • Use a brush to brush pie crust evenly and baked in the oven for 15 minutes .

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  • Take the pie out and perform the second egg washing. Wash thoroughly and bake for another 5 minutes.  Note that this step is optional but I like to do this for all my pastries. Should the pie have signs of burnt, lower the temperature by about 20 degrees and continue baking.

  • Transfer to the wire rack for cooling. Let it cool completely before take the pies out from the pie tins. 

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CONCLUSION

If you like curry puff, you will like this. The pies were prepared after taking into consideration the needs of both Asian and Westerner’s taste buds. Of course, if you like to make the curried potatoes using the local curry paste, it is definitely acceptable. If you like it spicy hot, add in some chilli paste… But I preferred the sweet Japanese curried potatoes with a mild taste of cheeses and creams.

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Hope you like the post today and cheers.

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