Itadakimasu - 2012/09/10 - Bean Curry

Sep. 10, Mon.
Rika's bean curry
Avocado and tomato salad
Shiratama-dango (Rice dumplings)

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.

Shiratama-dango (Rice dumplings)

[Ingredients] *Serves 4
150g mochi rice flour
3/4 cup water

1 tbsp green tea leaves
1 1/2 cups boiled water
5 tbsp sugar

[Method]

1. Bring water to a boil. Have ice water ready in a bowl. Knead the mochi rice flour by adding water little by little, until the consistency is firm, yet smooth and tender.

2. Make bite-size balls by rolling between your palms, flattening a little, and making a dent in the center. Cook the balls in boiling water, and when they float to the top, remove and plunge into ice water.

3. Place green tea leaves in a teapot. Pour boiling water into a bowl or another teapot and allow to cool a little, for 1 to 2 minutes. Transfer the cooled hot water into the teapot containing the leaves, cover, and steep for 90 seconds. Pour into a container, mix in the sugar, and chill in the refrigerator. Pour the green tea syrup onto to a bowl of shiratama-dango, and it's done.

---

  Dropped video frames
  
    Found average frame timing of 33 ms
  
        Line     Duration (ms)    Time window
  No missing frames
  
  Total frames: 50399
  

---

This video has no dropped frames so has been marked as CFR by removing the timecodes. It will play on the PS3.

Get updates through the Hello Fun Time FaceBook page.
part 1 of 1: http://www.mediafire.com/download.php?jkaan3ba6k666as