This is a Japanese Curry and we love it! It’s excellent with any meat or fish. One thing we love about Curry is you can literally put anything in them. We like the S&B Curry Brand but they have many others. Each box makes 2 meals. You can also buy it in mild or hot flavour. We get the hot flavour. We don’t find it very spicy, I always add jalapenos and Thai Chili’s as well. You just need half the box mix Onion chopped Carrots chopped Potatoes chopped Roughly 2CUPS turkey or what meat/fish your using Then that’s where my leftovers come in handyAdd all your raw veggies, turkey, sauce pack and 6cups of water to a stock pot. Bring to boil and light boil down til nicely thickened.Bring to boil and light boil down til nicely thickened.
Takes about 20 minutes or so.We serve this with sticky rice. It’s delicious. Hope you enjoy it as much as we do. We can’t wait to hear what you think.
Worked with lots of Daikon this past week. 2TBSP each rice vinegar & soya sauce 1TBSP each sesame oil & cane sugar 2-4TBSP each garlic & ginger, minced 1/2TSP red pepper flakes Ground pepper 1/2CUP water Cornstarch/water mixture to thicken Half daikon sliced thinly about the size of toonie pieces. 1 carrot thinly sliced, 1 red onion thinly sliced and a half full of sliced napa cabbage
I boil my daikon about 15minutes until it turns translucent. Drain, set aside. Stirfrys come together fast. Throw everything in your hot wok minus the daikon, cabbage and cornstarch mixture. Stirfry high heat for about 3-4minutes. Stirring frequently. I then thicken this with my cornstarch mixture, throw on my daikon and cabbage. Stirfry just a couple minutes. Stirring constantly.
Lucky saids finally, I’ve been waiting all day! Sorry foods on the floor ?, it was only there for the picture lol
Package of thin rice noodles, cooked then I mix in 2TBSP of sweet chili sauce in the noodles. Package of Rice Paper Wrappers Shrimps, cooked sliced in half Carrots, green onions, & cucumbers all julienned Thai Chilis cut in half lengthwise (optional) Lettuce your choice roughly chopped The thing about these, they can be filled with literally anything so you put the veggies you prefer. Now prep your station and get everything ready to go. I find the rice paper container is excellent for dipping the wraps in water as it’s the same size. So I take the cover off and fill with water. We just dip in and dip out of the water. I can never roll these like the restaurants do unless we make them super small, but they still taste just as good. If you have never worked with these wrappers before it may take a few of them to make you get used to it. Lay out 1 soaked wrapper on your surface. I place the shrimps and Chilis on the bottom then place the rest of veggies and top with noodles. Wrap the top over then both sides on, then roll up.Served with these some homemade peanut sauce. We love these in our house. Nice and fresh tasting and as always full of flavour. Peanut sauce: 1/2CUP peanut butter 1TBSP each lime juice & rice vinegar 2TBSP each brown sugar & soya sauce 2TSP garlic chili sauce 3 garlic cloves minced 1TBSP ginger root minced 3TBSP warm water Mix all the above together, top with crushed peanuts!
Love my kitchen helper hehehe A package of thin egg noodles 1 onion sliced 2TBSP oyster sauce 1/4CUP soy sauce 1/2CUP water 2TSP sugar 1 pound of shrimps peeled and deveined, slice the back so they butterfly when cooked. (Could use chicken, beef, pork or fish also) 2TSP minced ginger & garlic 1TSP red pepper flakes 1/2TSP salt 2 tablespoons each sesame oil & vegetable oil 2-3CUPS mixed veggies (such as napa cabbage, sliced carrots, celery, and bean sprouts, water chestnuts, bamboo shoots, whatever you prefer) Thickener: Cornstarch and water mixture
Get your pan hot! Throw everything in minus cabbage and shrimps. Stirfry high heat stirring constantly about 3-4minutes. Then add in your cabbage.
Mix well. I thicken the sauce now with our cornstarch/water mixture. Then add in your butterflied shrimps. Stir fry just a couple more minutes til shrimps are donePeek a boo, I see you lol Remove your Stirfry from heat. Boil your noodles as per instructions. Just 2-3 minutes. Drain, rinse, and mix them into your Stirfry. Serve immediately
Whatcha got up there? Let me see, come on, closer, closer… Oh stinky ol shrimp. Nope Lucky isn’t a fan of shrimp hehehe. More for me yay haha. Although he’s still a trooper helping me out in the kitchen.We enjoyed this, excellent dish on Valentine’s Day! We can’t wait to hear what you think.
This was pretty delicious. Boneless turkey breast. I removed the skin and loaded top of breast with bread stuffing then put the skin back on. I used cooking thread and tied the skin tightly around stuffing and turkey breast. I placed it in a Dutch oven on a bunch of root vegs. Potatoes, carrots, celery, onions, dried cranberries, salt, pepper, thyme, sage, rosemary, 1CUP waterBake 350F covered for 1 and a half. Remove everything from pan and make a gravy with the drippings on the bottom.
