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Kare Pan - Japanese Curry Buns

Kare Pan - Japanese Curry Buns

I’m ashamed to say that I had very little input in the creation of this dish. I was working, sorry Sue. It took Sue most of the day as some of the ingredients are not available without Gluten. So she made them from scratch.

Ingredients - Gluten free Japanese Cake Flour mix:-

35g of Rice Flour
35g of Tapioca Flour
70g of Potato Starch
200g of Brown Rice Flour
1 Tsp of Xanthan Gum

Bun Ingredients:-

150g of Gluten free Bread Flour
75g of Gluten free Japanese Cake Flour (See above)
18g (2 Tbsp) of Sugar
2/3 Tsp of Salt
2/3 Tsp of Yeast
110g of lukewarm Milk
1 Egg, beaten
15g of Margarine

Filling Ingredients:-

300g of minced Beef or Pork
1 Onion, finely chopping
1 Red Chilli, sliced and de-seeded
½ Tsp of Cumin Seeds
1 Tbsp of Corn Flour
Oil to fry

Curry Sauce Ingredients:-

2 Tbsp of Curry Powder
1 Tsp of Garam Masala
2 Tbsp of Tomato Sauce
2 Tbsp of Worcestershire Sauce
2 Clove of Garlic, minced
1 Thumb of Ginger, minced
1 Chicken Stock Cube
300ml of Water
½ Tsp of Salt
Oil
Gluten free Breadcrumbs - for the coating

Filling Method:-


(1) Combine all the Curry sauce ingredients in a bowl and set aside.
(2) Heat a little Oil in a frying pan and fry the Cumin seeds and Chilli until fragrant.
(3) Add the Onion and fry over a low heat until softened.
(4) Remove from the pan and set aside.
(5) Add the Mince meat and fry whilst stirring until browned.
(6) Add back the fried Onions and also the Curry sauce mix.
(7) Cook on a medium heat for 5 minutes while stirring.
(8) Turn down the heat and add the Corn Flour mixed with a little water and stir in.
(9) Cook over a low heat for a further 5 minutes until the sauce thickens.
(10) Remove from the heat and allow to cool.

Building your Buns:-

(1) In a large bowl mix the Plain Bread Flour, Cake Flour, Salt and Sugar.
(2) Add the Yeast and pour in the warm Milk.
(3) Combine until you have a rough dough ball.
(4) Add the Margarine and knead until everything is combined.
(5) Place on a floured surface and knead until the dough is smooth in texture.
(6) Return to the bowl and cover with cling film.
(7) Leave in a warm place to prove, until it has doubled in size.
(8) Knead the dough again on a floured surface and then divide into 8 even pieces.
(9) Roll each portion into a ball in your hands.
(10) Allow to rest for 10 minutes.
(11) On a floured surface roll each ball out to about 6mm thick.
(12) Line a tray with Parchment.
(13) Fill each Bun with the cooled filling and seal well so the filling can’t escape.
(14) Form into thick sausage shapes.
(15) Heat a fryer to 160c.
(16) Dip each Bun in the beaten Egg and then roll in the Breadcrumbs until evenly coated.
(17) Fry each Bun individually for 2 to 4 minutes until golden brown and drain on kitchen paper.

Serve with a little stir fry and some dipping sauces of your choice. It’s a very long recipe, but they were really good.


 

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Chinese Braising Steak with Ginger

This is the 55th in our “100 Asian Recipe” gig. Yay we’ve broken the back of this little challenge. A lot of the recipes we’ve done have been ‘Street Food’ style and very quick. But this bit of Braising Steak for a little over £2 needed a more ‘Home Style’ slow cook method.

Ingredients:-

500g of Braising Steak, cut into large cubes
1 Onion, roughly chopped
20g of Ginger, sliced
2 Cloves of Garlic, sliced
A small bunch of Coriander, only the stalks., chopped
2 Tsp of Chinese Five Spice
6 Star Anise
1 Tsp of Black Peppercorns
50g of Brown Sugar
100ml Soy Sauce (Gluten free for us)
2 Tbsp Tomato Puree
500ml of Beef Stock
3 Tbsp of Oil

Method:-

(1) Heat a little Oil in a large frying pan. Add the Beef and fry until browned.
(2) Remove from the pan and set aside.
(3) Add the Onion, Ginger, Garlic and Coriander stalks to a food processor and chop to a paste.
(4) Add the paste to the frying pan.
(5) Add a splash of water and fry until fragrant. Adding more water in the paste begins to stick.
(6) Stir in the Five Spice, Star Anise and whole Peppercorns.
(7) Cook over a low heat for five minutes then add the Sugar, Soy Sauce and Tomato Puree.
(8) Return the Beef and stir in the Stock.
(9) Add everything to an oven proof dish and cover.
(10) Place in a pre-heated oven at 160c and cook for 2 ½ hours until the Beef is tender.
(11) Remove the Beef and keep warm.
(12) Add the sauce back to the frying pan and boil until it has reduced and thickened.
(13) return the beef and stir well.

We served ours over boiled Rice garnished with fried Ginger battons and sliced Spring Onions.

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Fish, Chips, Peas and Caper Sauce

OK it’s not quite conventional, but what exactly did you expect from us? Sue’s not a fan of flaky fish generally. But we’ve discovered that we are both very keen on Ray Wings. So when they appear with a Yellow Sticker, all is good!

Nobody needs a recipe for flouring and frying fish I hope? Chips? A but the sauce was something else!

Caper Sauce Ingredients:-

2 Spring Onion whites, finely chopped
½ Tsp of Crispy Cuttlefish and Chilli Paste
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Juice of 1 & ½ Lemons
1 Tsp Dried Parsley
1 Tsp Dijon Mustard
Butter
Salt & Pepper

Method:-

(1) Gently fry the Spring Onions in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley  and drizzle over the fish.

The Crispy Cuttlefish and Chilli Paste was an impulse buy from a Chinese Supermarket at (We seem to recall) £0.99 But it really packs a punch. We will be buying more when needed. But you only need ½ a teaspoon and this jar has lived in the fridge door for months now…... 

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King Prawn Curry

Taking advantage of the 3 for 2 offer on the Fish counter meant we had a pack of King Prawns. There had to be a Curry in there somewhere?

Ingredients:-

200g of Raw King Prawns
1 Tbsp of Oil
½ Tsp of Mustard Seeds
½ Tsp Black Onion Seeds
1 Onion, sliced
2 Cloves of Garlic, finely sliced
1 Tbsp of grated Ginger
¼ Tsp of Chilli Powder
¼ Tsp of Ground Coriander
½ Tsp of Turmeric
1 tin of chopped Tomatoes
1 Tsp of Tamarind Concentrate
Juice of a Lemon
50ml of Water
A pinch of Sugar
½ Tsp of Fenugreek
A pinch of Salt

Method:-

(1) Marinade the King Prawns in Oil, Chilli Powder, Black Pepper & Lemon Juice.
(2) Heat a large frying pan or Wok to a high heat. Add a little Oil then fry the Mustard Seeds, Black Onion  Seeds, and Fenugreek.
(3) Add the Onion and fry for a few minutes.
(4) Add the Ginger and Garlic and fry until fragrant.
(5) Add Chilli Powder, Ground Coriander and Turmeric. Stir in until the Onions are coated.
(6)Pour in the Water, Tomatoes, Tamarind and bring to the boil.
(7) Season with a pinch of Salt and a pinch of Sugar.
(8) Turn down and simmer.
(9) In a separate pan fry the King  Prawns until cooked through.
(10) Stir the King Prawns into the sauce.
(11) Serve over boiled Rice and garnish with chopped Coriander.

We had ours with a Coriander and Mint Raita, Lime Pickle, Relish and a few fresh made Poppadoms.

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Korokke recipe

Sue has been fishing for recipes in the darker corners of the Internet again! This recipe made enough for two meals for us, so we had an indoor picnic last night!

Ingredients:-

500g of Potatoes, boiled and mashed
1 Tbsp of Oil
500g of minced Pork
1 Onion, finely diced
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Shaoxing cooking Wine
½ Tsp of Sugar
50g of Self Raising Floor (Gluten free here)
2 Eggs beaten
2 Cups of Breadcrumbs (Gluten free bread wuzzed works well)
1 Carrot, finely diced
Oil to fry
Salt & Pepper

Method:-

(1) Boil and mash the Potatoes, leaving a few smalls chunks. Add to a bowl.
(2) In a pan fry the Onion and Carrot until the Onion is translucent.
(3) Add the minced Pork, season with Salt & Pepper and fry until the Pork is cooked and slightly browned.
(4) Add the Pork mixture to the mashed Potato and mix well.
(5) Add the Soy Sauce, Rice Wine Vinegar, cooking Wine and sugar. Mix in well.
(6) Divide the mixture into balls and then roll out slightly.
(7) Coat each Korokke in turn in Flour, Egg and Bread Crumbs.
(8) Fry in small batches and drain on kitchen paper.  

Serve with Tonkatsu Sauce. (Recipe Here)

“Korokke is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette” According to Wikipedia. The resemblance is clear, just with an add Asian twist. These are effectively street food to eat on the run, as it were and I’m sure they work remarkably well.

 

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Bun Tom Heo Nuong

(Vietnamese Shrimps with Rice Vermicelli)

This is essentially a room temperature (Ambient) Noodle dish with fried sea monsters over the top. Sounds dreadful? Not it was as far from dreadful as you can get! We used Atlantic Shrimps (3 for 1 offer, you know!) Which are similar to King Prawns but have a sweeter underlying taste.

Ingredients for the Shrimp marinade:-
 

Atlantic Prawns
1 Tsp of Fish Sauce
A few good grinds of Black Pepper
a Pinch of Turmeric


Ingredients for the Noodle Salad:-

Rice Vermicelli
3 Lettuce leaves, thinly cut
½ a Cucumber, thinly sliced
1/ a bag of Bean Sprouts
1 Carrot, finely sliced
Coriander, finely chopped
Mint leaves, roughly chopped
1 Tsp of dried Basil
3 Tbsp of Peanuts, roughly chopped

Ingredients for the Nuoc Cham (Dipping Sauce):-

¼ cup of Fish Sauce
½ Tsp of Garlic Powder
½ a cup of Warm Water
A dish of Chilli Sauce
50g of Sugar
Juice of a Lime

Method:-

(1) Mix the marinade ingredients and pop the Shrimps in it and place in the fridge.
(2) Cook the Rice Vermicelli according to the instructions on the pack.
(3) Rinse the Noodles with cold water, drain and set aside.
(4) Prepare the vegetables.
(5) For the dipping sauce add the Sugar to warm water to dissolve and then stir in the additional ingredients.
(6) Fry the Shrimps in their marinade until cooked and pink.
(7) Place the Lettuce, Coriander, Mint and Basil in your serving bowls.
(8) Top with the Noodles, Carrots, Cucumber, Bean Sprouts.
(9) Add the fried Shrimps.
(10) Pour over the dipping sauce and garnish with the chopped Peanuts.

We served ours with a soft centred Tokneneng each (Recipe here - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng) This flavour combination had a real wow factor!

 

  1. Hoisin Style Duck
  2. Korean Fried Chicken
  3. Chorizo & King Prawn Pizza
  4. Hoisin Duck Breasts

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