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77377048300

DR- 3040 HSE VERMONT CURRY AMAKUCHI

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Code  DR-3040
Weight  125GM


BAR CODE: 77377048300
PACKING: 10X12




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Recipe - DR- 3040 HSE VERMONT CURRY AMAKUCHI
HOUSE VERMONT CURRY (AMAKUCHI / CHUKARA / KARAKUCHI)

AGE MOCHI CURRY (4 SERVINGS)
INGREDIENTS:
SHOYU 1TSP
CORN STARCH 1TSP
ONION HALF
MUSHROOM 2PCS
MOCHI 4PCS
CHICKEN 50G
VERMONT CURRY 1 SMALL CUBE
SPRING ONION
CARROT
JAVA CURRY 1 SMALL CUBE
KONBU DASHI

1. SLICE THE ONION, CARROT, MUSHROOMS AND CHICKEN.
2. PREPARE 500CC OF KONBU DASHI.
3. ADD IN THE ONION, CARROT, MUSHROOMS AND CHICKEN.
4. ADD IN THE VERMONT CURRY AND JAVA CURRY CUBES AND STIR.
5. MIX A LITTLE BIT OF CORN STARCH WITH WATER AND THEN ADD INTO THE CURRY SAUCE.
6. ADD IN THE SHOYU AND THEN TURN THE FIRE OFF.
7. DEEP FRY THE MOCHI. TAKE OUT THE MOCHI WHEN THEY BECOME SOFT AND PUT THEM INTO A BOWL.
8. HEAT UP THE CURRY AND THEN POUR THE CURRY ON THE MOCHI.
9. ADD SOME SPRING ONION AND IT IS READY TO BE SERVED.


CURRY TOAST (2 SERVINGS)
INGREDIENTS:
SLICED BREAD
2 ONION HALF
MIX PEAS 100G
VERMONT CURRY
2 CUBES SHOYU
1TSP KONBU DASHI SALT
1 PINCH BUTTER, SHREDDED CHEESE

1. FRY THE MIX PEAS AND ONION TOGETHER WITH A LITTLE BIT OF SALT AND OIL.
2. BOIL 3 SPOONS OF KONBU DASHI WITH 2 SMALL CUBES OF VERMONT CURRY.
3. ADD A KUTTKE BIT OF SHOYU AND STIR. TURN THE FIRE OFF WHEN THE CURRY HAS THICKENED.
4. MIX THE CURRY WITH THE FRIED MIXED PEAS AND ONION. MIX WELL.
5. TOAST THE BREAD. SPREAD SOME BUTTER ON THE TOASTED BREAD.
6. PUT THE CURRY MIX PEAS ON THE TOASTED BREAD AND SPREAD WELL.
7. SPRINKLE SOME SHREDDED CHEESE ON IT AND TOAST THE BREAD AGAIN UNTIL THE CHEESE HAS MELTED. SERVE WHILE HOT.


CURRY UDON (1 SERVING)
INGREDIENTS:
ONION HALF
MUSHROOM 1PCS
CHICKEN 50G
UDON (FROZEN) 1PCS
SHOYU 1TSP
FRIED TOFU 1PCS
HONDASHI 1PINCH
SPRING ONION
VERMONT CURRY 5CUBES
KONBU

1. SLICE ONION, CHICKEN AND MUSHROOM INTO THIN LONG PIECES.
2. BOIL 500CC OF KONBU DASHI WITH A LITTLE BIT OF HONDASHI AND SHOYU FOR FLAVOR
3. ADD 2 CUBES OF VERMONT CURRY.
4. ADD THE SLICED ONION, CHICKEN AND MUSHROOM IN AND BOIL UNTIL THEY ARE COOKED.
5. BOIL UDON AND FRIED TOFU IN ANOTHER POT UNTIL UDON IS SOFT AND DRAIN AWAY THE WATER.
6. PUT THE UDON AND FRIED TOFU IN A BOWL AND POUR THE HEATED CURRY SAUCE WITH INGREDIENTS ONTO IT.
7. ADD SOME CHOPPED SPRING ONIONS AND IT IS READY TO BE SERVED.


CURRY
INGREDIENTS (12 SERVINGS)
1 BOX HOUSE VERMONT CURRY SAUCE MIX (250GM)
500G MEAT OR CHICKEN
800G ONIONS
600G POTATOES
200G CARROT

1. CUT MEAT OR CHICKEN, ONIONS, POTATOES AND CARROT INTO BITE SIZE. SAUTE IN SAUCEPAN UNTIL LIGHTLY BROWNED. ADD 1400ML WATER AND BRING TO BOIL.
2. COOK OVER LOW HEAT FOR ABOUT 20 MINUTES, OR UNTIL CURRY THICKENS. SERVED ORVER COOKED RICE OR PASTAS. *WHEN USING HALF PACKET, PLEASE ADD HALF THE AMOUNT OF THE INGREDIENTS MENTIONED ON THE PACKAGE AND APPROZIMATELY 850ML OF WATER..


BEEF CURRY
COOKING TIME: 40 MINUTES
SERVINGS: 8-10 PERSON

INGREDIENTS
HOUSE VERMONT CURRY 1 PKT (250GM)
BEEF (BITE SIZE) 500GM
POTATO (CUBED) 5 PCS (600GM)
CARROT (CUBED) 1 PC (200GM)
ONION (CHOPPED) 5 PCS (600GM)
MUSHROOM 200GM
OIL 3 TBSP (39GM)
WATER 7 CUPS (1400CC)

1. POUR OIL IN HOT PAN AND STIR-FRY BEEF, POTATO, CARROT AND ONION. THEN ADD MUSHROOM.
2. ADD WATER AND BOIL UNTIL ALL INGREDIENTS ARE TENDER OVER MEDIUM HEAT.
3. TURN OFF FIRE. BREAK UP HOUSE VERMONT CURRY MIX AND ADD. STIR UNTIL CURRY MIX IS ENTIRELY DISSOLVED. SIMMER FOR 15 MINUTES OVER LOW HEAT.
4. SERVE OVER BOILED OR STEAMED RICE.



BROCOLI SHIMEJI MUSHROOM CURRY
COOKING TIME: 40 MINUTES
SERVING: 8-10 PERSON

INGREDIENTS
HOUSE VERMONT CURRY 1 PKT (250GM)
BROCCOLI (FLORETS) 260GM
ONION (CHOPPED) 4-5 PCS (600GM)
CARROT (BITE SIZE) 1 PC (200GM)
POTATO (BITE SIZE) 3 PCS (450GM)
BEEF (BITE SIZE) 500GM
MUSHROOM (SHIMEJI) 200GM
OIL 2 TBSP (26GM)
WATER 7 CUPS (1400CC)

1. BOIL BROCCOLI FLORETS FOR 1 TO 2 MINUTES AND DRAIN THE WATER AND SET ASIDE.
2. POUR OIL IN HOT PAN AND STIR-FRY BEEF, POTATO, CARROT AND ONION FOR 5-10 MINUTES. THEN ADD MUSHROOM.
3. POUR WATER AND BOIL UNTIL ALL INGREDIENTS ARE TENDER OVER MEDIUM HEAT.
4. TURN OFF FIRE. BREAK UP HOUSE VERMONT CURRY MIX AND ADD. STIR UNTIL CURRY MIX IS ENTIRELY DISSOLVED.
5. ADD BROCCOLI AND SIMMER FOR 5 MINUTES OVER LOW HEAT. SERVE OVER BOILED OR STEAMED RICE.