Skip to main content

Meat & Potatoes


Another Japanese dish. I didn't follow the cooking instructions at all but the dish turned out surprisingly ... good! Guess, I was either just lucky this time round or that the recipe is really robust enough for my messing around. (^.^)

I'll leave you with the proper instructions here. Enjoy!

=== Meat & Potato Stew ===
Ingredients:
* 4 - 5 med size potatoes
* 250g - 300g beef
* 2 med size onions
* 1/2 med size carrots
* 12 green beans
* A pinch of salt
* 1 pkt of noodle konniyaku
* 800ml - 1000ml dashi stock
* 1.5 tbsp curry powder
* 2 tbsp cooking oil

Sauce ingredients:
* 4 tbsp sake
* 2 tbsp mirin
* 4 tbsp sugar
* 3 tbsp soy sauce

Mise en place:
1. Peel potatoes and cut into bite size. Soak in water to prevent discolouration. Set aside.
2. Combine the Sauce Ingredients.
3. Thinly slice the beef and set aside.
4. Thinly slice the onions and set aside.
5. Peel and chop carrots into bite size.
6. Top and tail the green beans and put it in a pot of boiling water for 3 - 4 mins. Drain and set aside.
7. Put noodle konniyaku into a pot of boiling water for 1 min and drain. Set aside.

Directions:
1. Heat 1 tbsp of cooking oil in saucepan and add half of the potatoes and onions into the pan. Saute until the onions are soft. Add dashi stock.
2. Simmer for 8 - 10 mins until the potatoes are tender. Add Sauce Ingredients, curry powder, the remaining half of potatoes and onions, carrots, noodle konniyaku. Simmer for 15 - 20 mins.
3. In another saucepan, heat 1 tbsp cooking oil and saute the beef until it changes colour. Add to the simmering vegetables.
4. Stirring occasionaly, cook until the simmering liquid has decreased slightly. Add the par-boiled green beans and cook through.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to