Go Inter: Japanese Curry with Low Fat Tonkatsu

In Thailand, "go inter" is a slang used when someone is working internationally or doing sth very international. You get what I mean?? I'm going inter today because I'm cooking Japanese Food. What I'll do now is Japanese Curry with Low Fat Tonkatsu. Why low fat? Because I'll not fry the tonkatsu, but cook it in the oven instead.


Ingredients:

The Curry

1/4 Cup of Cubed Potato

1/4 Cup of Cubed Carrots

1/4 Cup of Chooped Onions

Half Pack of Japanese Curry Cube

1 1/ 2 Cup of Water

Tonkatsu
3 Pieces of Pork Fillet
2 Egss, Beaten
1/4 Cup of All Purpose Flor
1/2 Cup of Bread Crumbs
Pepper and Salt



Directions:

Curry:

1. Heat potatoes, carrots and onions water. Boil the vegetables until they are cooked.
2. Add the curry cube and simmer for another 10 minutes.

Tonkatsu:

1. Toast the bed crumbs until turns golden brown.
2. Pound meat and sprinkle it with pepper and salt on both sides of the meat. (Do not pound it too thinly)
3. Put egg, flour, bread crumbs in 3 separate shallow trays. Spread flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Spread meat onto bread crumbs. Cover the meat with crumbs and press it a little. Repeat this processs on all slices.
4 . Heat the oven at 180 Degree Celcius. Cook both side for 10 minutes each.

NOTE: If you ask me, my verdict is the fried tonkatsu taste alot better (but also fatter)

Kaeng Jued Pak Kard Hor (Cabbage Roll Soup)

This is a good dish to start my day with. A hotel cabbage soup. Yummy!

Ingredients:

1 Head of Chinese Cabbage

100 Grams of Ground Pork

2 Mushrooms

1 Knorr Pork Soup Cube

1 1/2 Cup of Water

1 Teaspoons of The Three Musketeers (Check "The Three Musketeers Blog")

1 1/2 Tablespoons of Soy Sauce

Directions:

1. Boil the cabbage leaves, leave by leave, until the leaves are soften, but not overly cooked. The set aside to cool down.

2. Mix the ground pork with three musketeers.

3. Roll the pork into the cabbage leaves.

4. Heat the knorr soup cube in 1 1/2 cup of water. When boil, add the cabbage rolls.

5. Add the mushrooms an season with soy sauce (to taste).

Bon Apetit

Basic Thai Ingredients: The Three Musketeers

Basic Thai Ingredients: The Three Musketeers

The Three Musketeers that I'm referring to are coriander root, garlic and corn pepper grounded together . So you can relax now. We, Thai, do not eat Athos, Porthos and Aramis. The three musketeers is used to marinate meat for stuffing or for making meatballs.

Microwave Cooking: Kung Ob Woonsen (Prawns Cooked in Rice Vermicelli)

Cooking with microwave is very easy and fast. You can have a meal ready within a snap. And now, I'm going to show you how to cook a Thai dish using microwave oven.

Kung Ob Woonsen

Ingredients:

4 Prawns

1 Cup of Rice Vermicelli, soaked in water for at least 7 minutes

4 Mushrooms

2 Tablespoons of Smashed Black Pepper

3 Slices of Old Ginger

2 Smashed Coriander Roots

3 Smashed Garlic Cloves

1/4 Cup of Chinese Celery, Chopped

2 Tablespoons of Soy Sauce

1 Teaspoons of Seasoning Sauce

1 Tablespoon of Oyster Sauce

2 Teaspoons of Sesame Oil

2 Teaspoons of Sugar

2 Teaspoons of Vegetable Oil

1/4 Cup of Soup

Directions:

1. Mix the vermicelli, black pepper, soy sauce, seasoning sauce, oyster sauce, sugar, sesame oil and vegetable oil in a bowl and set aside.

2. Put the gingers, garlics and coriander roots in a microwavable pot (with lid). Microwave the ingredients for 1.30 minutes at High.

3. Then add the prawns and mushrooms to the mix and microwave for another 3 minutes.

4. Then add the marinated vermicelli to the prawns and microwave for 1.30 minutes.

5. Mix all the ingredients together and then add the celery and microwave for another 30 seconds.