*Gasp* *sweep away the spider webs*
Can't believe I have abandoned this house for so long... again! Yes, life with 2 kids is like that when I don't have any helpers at home to do those long life chores...
It is not that I don't cook now. Just much lesser than before. Normally I only do simple steaming, cooking a big pot of soup to last the whole day or doing one pot dish like what I am sharing today.
Curry is my favorite but my boy can't take spicy food so I have literally cut out cooking a lot of spicy food since he started eating table food. That's why you can see the recipes here has altered so much since its inception where I used to share loads of spicy dishes' recipes.
Then I heard from some bento friends that Japanese Curry is not spicy at all and suitable for kids. These curry usually comes in cubes form and I was not a fan of using food cubes to cook but as curiosity kicks in, I decided to give it a try!
So, one fine day while I was shopping in the local Japanese grocer, I picked up a box of the recommended Japanese Curry (Vermont brand) taking the least spicy one...
.
.
Ingredients
.
Method
.
Normally there are English instructions given when you purchased this particular brand but other brands are in Japanese.
Can't believe I have abandoned this house for so long... again! Yes, life with 2 kids is like that when I don't have any helpers at home to do those long life chores...
It is not that I don't cook now. Just much lesser than before. Normally I only do simple steaming, cooking a big pot of soup to last the whole day or doing one pot dish like what I am sharing today.
Curry is my favorite but my boy can't take spicy food so I have literally cut out cooking a lot of spicy food since he started eating table food. That's why you can see the recipes here has altered so much since its inception where I used to share loads of spicy dishes' recipes.
Then I heard from some bento friends that Japanese Curry is not spicy at all and suitable for kids. These curry usually comes in cubes form and I was not a fan of using food cubes to cook but as curiosity kicks in, I decided to give it a try!
So, one fine day while I was shopping in the local Japanese grocer, I picked up a box of the recommended Japanese Curry (Vermont brand) taking the least spicy one...
.
.
Ingredients
- 500g Beef/Chicken/Pork cubes
- 2 bulbs Onions (I used the Bermuda Onions - big and bronze in color)
- 2 large Potatoes - cut into cubes
- 1 stick Carrot (large) - cut into cubes
- 850ml Water (put less if you want thicker sauce)
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Method
- Sauté the onions, carrot and potato cubes with some oil till light brown and add in the beef/chicken/pork cubes and stir for a while.
- Add in the water and let it simmer on low fire for about 20 minutes so the meat will be soften before you add in those curry cubes.
- Simmer for a further 10 minutes or so to let the sauce thicken and it is ready to be served hot with white rice. Yum~
.
Normally there are English instructions given when you purchased this particular brand but other brands are in Japanese.
