Dining with the Chef

Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings) (2012x29)

Fecha de emisión: Sept 10, 2012

Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal, a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish utilizes lots of Japanese healthy cooking ideas. Rika's bean curry [Ingredients] *Serves 4 1/2 onion 1/2 carrot 1 tomato 1 clove garlic 1 tbsp vegetable oil 1/2 tbsp curry powder 1/2 tbsp garam masala 1/2 tbsp cumin 1/2 tbsp coriander 1/2 tbsp dou-bang-jiang (Chinese chili beans paste) 400g ground beef and pork mixture 1/2 cup water 1/8 cup sushi vinegar 100g canned beans 1 tbsp soy sauce 1/2 bouillon cube, crushed 1/2 tsp salt [Method] 1. Cut the onion and carrot into small pieces. Cut the tomato into bite-size pieces and mince the garlic. Cook the onion, carrot, and garlic about for 10 minutes. 2. Using a spatula, stir the curry powder, spices, and dou-bang-jiang (or Chinese chili paste) together, and when they are fragrant, add the ground meat. 3. When the meat is nicely browned, crumble it and combine with the vegetables. Add the tomato and water, and cook until the water is almost gone--about 10 minutes. 4. Add the sushi vinegar, then beans, and season with soy sauce and bouillon. It's done after simmering for 5 to 6 minutes over low heat. Pour curry sauce into a dish of cooked rice. Avocado and tomato salad [Ingredients] *Serves 4 1/4 head of lettuce 1 avocado 1 tomato 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp sushi vinegar 1 tsp sesame seeds [Method] 1. Cut the lettuce leaves into 2 to 3 mm thick strips. Halve the avocado and tomato, and cut each into 7 mm thick pieces. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. 2. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. Sprinkle with the toasted sesame seeds, and chill in the refrigerator