Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Curry Chicken with Broccoli, Carrot, Potato, Onion and Baby Sweet Corn

Serve 4-6

Ingredients:

2 pcs Boneless Chicken Thigh
1 pc Broccoli
1 pc Carrot
1 pc Potato
1 pc Onion
1 pack Baby Corn
2 cans Curry with Coconut Milk Paste (small)
1 teaspoon Chicken Powder
1 tablespoon Oil
Ground Black Pepper

Method:

1. Cut all the ingredients into bite sized pieces.
2. Marinade the chicken with chicken powder for 20 minutes.
3. Heat the oil in the wok, stir fry the chicken until 80% done. Transfer it to a plate. Set aside.
4. Add all the vergetables into the wok, add curry paste and cook for 10 minutes.
5. Return the chicken into the wok with the vegetables, add a dash of black pepper and cook for 3 more minutes. Done.

Potato Salad in Japanese Style 日式馬鈴薯沙律

Ingredients:

1 pc Potato (Large)
1 pc Cucumber
1/4 pc Onion
Few slices of Carrot

Seasoning:

2 tablespoon Japanese Kewpie Mayonnaise
A pinch of Salt
A pinch of Black Pepper

Method:

1. Peel the potato then cut into bite size pieces. Steam it for 12 minutes until fully cooked.
2. Slice the cucumber, sprinkle a pinch of salt and mix it well. Set aside for 10 minutes. Then squeeze out the juice.
3. Shred the onion.
4. Mash the steamed potato, add cucumber, onion, carrot. Then mix well with the mayonnaise and black pepper. Serve.

材料:

馬鈴薯(大)1個
青瓜1條
洋葱 1/4個
紅蘿蔔片適量

調味:

日本蛋黃醬2湯匙
鹽少許
黑胡椒碎少許

做法:

1. 馬鈴薯去皮, 切細件, 然後隔水蒸12分鐘至熟透.
2. 青瓜切薄片, 灑少許鹽待10分鐘至出水, 然後揸亁水份.
3. 洋葱切絲.
4. 將蒸熟的馬鈴薯壓成泥, 加入青瓜、洋葱、紅蘿蔔、蛋黃醬和黑胡椒碎拌匀, 即成.