Japanese Curry with Pan Fried Pork Cutlet

Japanese Curry is another favourite dish of mine because it is easy to cook and freeze, budget friendly, and scrumptious. I use the medium hot curry roux cubes from Vermont Curry and pan fry some kind of protein to go with it (beef, pork, chicken, even tofu). This version is with pork cutlets—hope you enjoy!

Japanese Curry with Pork Cutlets Bento Lunch

Japanese Curry with Pork Cutlet, Bento Lunch Edition

Japanese Curry with Pork Cutlet

Japanese Curry with Pork Cutlet, Dinner Edition

Japanese Curry with Pan Fried Pork Cutlet

Ingredients, makes 4 portions
0.5 lb thin pork cutlets, fat trimmed off and sliced into rectangles
cornflour
1 egg, beaten
panko (Japanese bread crumbs)
salt and black pepper
vegetable oil

~110 g, Japanese curry roux cubes
1 potato, diced into bite-sized cubes
1 medium carrot, as above
1 medium yellow onion, as above
1 zucchini, as above
water
1 teaspoon, Worcestershire sauce, optional
0.5 teaspoon, runny honey, optional

Method
1. Dice vegetables into bite-sized pieces.
2. Set up separate dishes for the egg wash, the cornflour, and the panko.
3. Heat wok with 1 tablespoon vegetable oil on medium heat. Cook onions and carrots until fragrant. Then add potato and zucchini, cook for about 2-5 minutes.
4. As the vegetables are slowly cooking, prepare the pork cutlets. Marinate with salt and black pepper. Rub each piece with a thin layer of cornflour, then dip in egg wash, and then finally cover in panko.
5. When vegetables have softened, add 3.5 cups of water to wok and boil. After water has reached boil, lower heat so that mixture is just simmering and cover wok with lid.
6. Heat separate fry pan with 1.5 tablespoons of oil on medium heat. Fry pork cutlets by cooking on each side until nicely brown (about 5 minutes each side), then flip over. Add extra oil once you flip the cutlets so that both sides brown properly—the panko will char otherwise.
7. As cutlets are cooking, check on vegetables. When the potatoes are cooked through, stir in curry roux to the mixture. Optional—add Worcestershire sauce and honey for extra flavour. Simmer for another minute and then switch off heat, cover.
8. Serve pork cutlets with curry and short grain rice.

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Ginger Pork Cutlet

(edited and re-published) This Ginger Pork Cutlet really hits the spot when I’m craving for something salty and fragrant to go with rice.

Cooking cutlets is for me a little more involved. There’s the trimming of fat, the thinning of the meat to cutlet-thickness, and the pan-frying followed by sauce-making. But is it worth it? YES. Enjoy!

Homemade ginger pork cutlets

Homemade ginger pork cutlets

Ginger Pork Cutlet

Ingredients
6-8 pork cutlets, fat trimmed off (you can buy pork chops then slice them in half to as close to 1/4 inch thickness)
ginger,* 3-5 thin slices
light soy sauce, 2 teaspoons
rice wine, 2 teaspoons
rock sugar, 2 teaspoons
salt
cornflour
vegetable oil, 1 tablespoon

*A nice variation would be substitution of ginger with a trio of minced garlic, red chilli, and spring onion

Method
1. Mix soy sauce, rice wine, and rock sugar together. Add ginger slices to infuse. Set aside
2. Marinate pork cutlets lightly with salt, and then a thin layer of cornflour, for at least 15 minutes.
3. Heat oil in frying pain on medium heat.
4. Pan fry pork cutlets. When nicely browned on one side, flip, and add soy sauce mixture including ginger slices over cutlets, caramelizing the meat.
5. When other side is brown, flip cutlets back to cook away any juices that may have oozed from the meat. Pork needs to be cooked thoroughly before consumption.
6. Serve with white rice, or a light salad with sesame dressing.

Cucumber, Tomato and Feta Salad with Honey Mustard Dressing

Feta cheese was on sale the other day so I knew I had to buy some – I love salty and sharp cheeses! And as feta is practically synonymous with Greek cuisine, we enjoyed a Greek-style salad to go with cheeseburgers for dinner on Sunday. Didn’t have any lemon on hand so the dressing is honey mustard.

Salad with FetaCucumber, Tomato and Feta Salad with Honey Mustard Dressing

I mixed the following together in a large bowl:
finely chopped red leaf lettuce
chopped cucumber (cut into quarters)
grape tomatoes
crumbled feta
and minced red onion

(Perhaps what was missing is olives!)

For the honey mustard dressing, I whisked together:
extra virgin olive oil
rice vinegar
country Dijon mustard (= Dijon mustard mixed with mustard grains)
honey (the runny kind)

This is the approximate proportion of dressing ingredients I like:
5 olive oil, 2 rice vinegar, 3 country Dijon mustard, and 2 honey.

I hope that makes sense. For example, if you use a teaspoon to measure, then it’s 4 teaspoons olive oil to 2 teaspoons of rice vinegar, etc. Depends on how many portions you are preparing. I would use like a quarter-teaspoon amount as the basis.

Salad dressing is just oil, some kind of vinegar, some kind of salty-tangy, and some kind of sweet all mixed together. If you have balsamic vinegar, or rice vinegar, then you’re pretty much set.

Salad with Vietnamese-style dressing

saladviet2closeup

I love a good short-cut when it comes to cooking, but when it comes to salad dressing, I try where possible to make my own. Store-bought salad dressing is just never quite as good.

One day I’ll share how I make my own Honey Mustard, Caesar, and Thousand Island dressings but today – it’s salad with Vietnamese-style dressing. I love how it is sweet and salty with a tangy pungency that comes from the addition of fish sauce and freshly squeeze lime juice.

Back story: I deep fried a bunch of Malaysian/Nyonya style chicken over the weekend and wanted a sauce that would double as dressing for salad and dipping sauce for the chicken. Something really salty and flavourful, almost pickled. I remembered then the dipping sauce that one of the Vietnamese eateries near us serves (thank you LS for introducing me to Saiguette :P).

I looked at this recipe from Luke Nyguyen as a starting point, reducing the amount of rice vinegar but increasing the amount of lime juice. Sorry, didn’t get think to take a picture of just the dressing itself!

saladviet1Salad with Vietnamese-style Dressing

Ingredients (makes about 1/2 a cup)
4 tablespoons water
2 tablespoons fish sauce
1.5 tablespoons rice vinegar
1 tablespoon white sugar

2-3 garlic cloves, finely minced
1/2 teaspoon Chilli sauce (or 1 small red Chilli, de-seeded and finely minced)
2 tablespoons lime juice

Method:
1. Heat the water, fish sauce, rice vinegar, and white sugar in a small saucepan over low-medium heat just until sugar dissolves. Let cool.
2. In the meantime, mix garlic, chilli sauce (or fresh chilli) and lime juice in bowl.
3. Add the cooled fish sauce mixture to the bowl of garlicy, fragrant lime juice.
4. Taste – if it’s too salty, add more lime juice or a little bit of water.
5. Drizzle dressing over tossed crunchy vegetables like thinly sliced cucumber, carrot, onion, and a bit of tomato and cilantro leaves if you like. Also goes fantastically with grilled/deep fried meats.

Broccoli and Cheddar Cheese Quiche

quichebroccoli2

Second attempt at quiche! Broccoli and Cheese!

Instead of using half-n-half in the egg mixture as I did with my first ever quiche , I used whole milk and sour cream. I also toned down the nutmeg, dashing a bit of paprika, chilli powder, and more salt this time around.  I like my own version with sour cream more – the Broccoli and Cheddar Cheese Quiche tasted less eggy and creamier than the last one. Hope you enjoy!

quichebroccoli1

Broccoli and Cheddar Cheese Quiche

Ingredients (for 4 modest servings)
1 thawed deep dish pie crust (I used a store-bought one)
1 medium-sized broccoli crown, cut into small florets
1/2 yellow onion, minced
1 tbsp olive oil
1 cup sharp cheddar cheese, grated
3 jumbo eggs or 4 large eggs
1/2 cup milk
1/2 cup sour cream
1/8 tsp nutmeg (optional)
1/8 tsp paprika
1/8 tsp chilli powder
1/8 tsp ground black pepper
1/4 tsp salt, more to taste

Method
0. Preheat oven to 400 degrees Fahrenheit.
1. Saute onion and broccoli in olive oil in frying pan over low-medium heat. I like sauteeing the onions separately for a couple of minutes before adding the broccoli. Keep an eye on these vegetables as you do steps 2 and 3, making sure that they soften but don’t brown. Add a dash of salt. Take off heat when cooked.
2. Prick the base and sides of thawed pie crust with fork. Bake thawed pie crust in oven, 10 minutes or until it turns golden.
3. Beat eggs lightly until mixed, add milk and sour cream, beat lightly. Add nutmeg, paprika, chilli powder, black pepper and salt to mixture, mix.
4. Check pie crust, when done; let cool. Push down any bits that might have risen in the baking process. Turn oven temperature down to 325 degrees Fahrenheit.
5. When pie crust is cool, sprinkle a thin layer of cheddar cheese on bottom. Next, tip in broccoli and onion, arrange in pie so that vegetables are spread out. Pour in egg mixture, and then sprinkle top with cheddar cheese.
6. Bake in oven for 35–50 minutes until no longer wobbly or runny. This quiche took me 40 minutes to bake in a conventional oven.