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Japanese Vegetable Curry
Being a student studying overseas, japanese curry cubes is a must have in my pantry. It is so versatile and most importantly, easy and quick to whip up. You can find S & B Japanese curry cubes (or other brands) in any Asian supermarket in Australia, sometimes even in Woolworths too. There are different types of curry, depending on how spicy you can tolerate. I chose the HOT one, even then, it wasn't hot at all, well.. compared to Nasi Kandar. You can throw in meat, any vegies, potatoes, you name it. This was my dinner last night and this time I put in chicken breasts, onion, capsicum, caroots, potatoes. Ingredients: 70 gm of chicken breasts (cut into large cubes) 1 brown onion (cut into large wedges) 1-2 carrots (peeled, cut into cubes) 1 potato (peeled, cut into cubes) 1 green capsicum (deseed, cut into 2 x 2 cm piece) 1/2 tbsp oil 600 ml of water 1 tbsp dashi granules 1 cube of S & B Japanese curry cube Method: 1. In a heavy-based saucepan, heat up the oil. 2. When the oil is hot enough, add in cut onions. Fry until onion is almost transluscent. 3. Add in carrots and potatoes. Fry for a while, about 2 minutes. 4. Add in water and dashi granules. Stir well. 5. Lower the heat and let the food simmer for about 10-15 minutes (shown below). Allow the vegies to absorb all the dashi flavour.  6. After about 10-15 minutes, add in the capsicum. You add it last because you don't want the capsicum to be too mushy. 7. When the capsicum is almost done, add in the curry cube. From this point, ensure that the heat is low. Too hot will cause the mixture to stick to the pan because the cube makes the mixture thicken. 8. Simmer for about 3-5 minutes, stirring at all times to prevent the mixture from sticking to the pan. 9. Dish up and serve well with hot rice. Serves 3-4 
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