Gluten Free! Lupin Chicken Katsu

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This is my first Japanese recipe using my new super food – Lupin Flakes!

I use Australian sweet Lupin Flakes as the crumb in a well-known Japanese dish – Chicken Katsu  (Did you know that Katsu is from the English ‘Cutlet’ or the French ‘ Cotelette’?).

In this recipe, the Lupin crumbs are as crispy as Panko, and for a bonus, this Chicken Katsu is now gluten free as well as suitable for low carb diet.

As Lupin Flakes are slightly sweet (as it is a legume), I do not think that you need to make a separate sauce to go with this Chicken Katsu.

Try this recipe if you are on a gluten free or low carb diet, or just want try something new in a traditional Japanese cooking. Hope you like it 🙂

Ingredients (Serving for 2):

1 free range Chicken Breast

1 teaspoon of Dark Sugar

2 pinch of Sea Salt

Sea Salt and Black Pepper for seasoning

1 tablespoon of Corn flour (or your choice of gluten free flour)

1 Egg

1/2 cup of Lupin Flakes

Oil for Shallow-Frying

Method:

Preparation for Chicken Breast

  1. Firstly make chicken breast thinner and flatter. Lay the chicken breast flat . Slice lengthways down the middle to halfway through. From the bottom of the cut, slice out towards the side and fold out the flaps you have created, like a book, door or butterfly (whatever you want to call it). Cut it into half to make 2 even pieces.
  2. Rub dark sugar and 2 pinches of sea salt into the chicken breasts. Cover them with a plastic wrap and leave them for about 20 minutes (This method is to neutrilise of the smell of chicken, as well as to make the chicken breast moist).
  3. Pat-dry the chicken breasts with kitchen paper towels and season with sea salt and black pepper.

Crumbing

  1. Tip corn flour (or your choice of flour) onto a plate, beat an egg in a shallow bowl and tip lupin flakes onto a plate.
  2. Firstly coat the chicken breasts with the flour and shake the excess flour off. Secondly dip the chicken into the beaten egg. And then, press the chicken into the lupin flakes.

Shallow-Frying

  1. Heat oil to 180 °C in a large frying pan. Place the crumbed chicken breasts into the oil and cook for 2-3 minutes on each side or until they are cooked and become golden and crispy.
  2. Remove them from the oil and drain excess oil on a wire rack or kitchen paper towels.

Plating

Slice the chicken katsu into stripes and serve while hot.

 

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My Low Carb Recipe – Mushrooms on Tofu

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I like trying out my new ideas in the kitchen. My current mission is to expand my repertoire of low-carb recipes. This is just because of us trying to eat less, and sometimes without carbs, I feel that the dish does not give me the same level of satisfaction…. How can I fix this issue…?

And then, I had this idea! How about replacing bread with Tofu?!

Yes, tofu can be boring sometimes…, but it means it is versatile. Tofu is generally quite filling so that this “non-satisfaction” issue can be resolved.

My first recipe for this idea is everyone’s favourite breakfast – Mushrooms on Toast…, I mean…, on Tofu.

I made the mushroom saucier, so that you can eat light flavoured (sometime boring) tofu with sauce together. This dish is quite filling and satisfying, so we normally eat it as dinner.

This is a good dish which can accommodate most dietary requirements – Vegetarian and can be Gluten Free as well.

Hope you like it 🙂

 

Ingredients (serving for 3):

For Tofu

500g Classic Tofu

1 Tablespoon of Olive Oil

For Mushroom Sauce

1 Teaspoon of Olive Oil

2 cloves of Garlic – finely chopped

400g Button Mushrooms – cut into chunks

1 Onion – thinly sliced

2 pinches of Sea Salt

¼ Teaspoon of Thyme

1 Tablespoon of Balsamic Vinegar

1 Tablespoon of Japanese Soy Sauce (gluten free soy sauce as an option)

1 Teaspoon of Unsalted Butter

(Optional) Black Pepper for seasoning and any green garnish for presentation

 

Method:

For Tofu

  1. Cut tofu half to make it 1.5-2cm thick. Then cut each piece into 3 (total 6 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towels, and then place a flat plate or light chopping board on top of it. Leave it for 15-20 minutes. This is a process to remove excess water from the tofu.
  3. Heat 1 tablespoon of olive oil in a frying pan on high heat. Once the frying pan gets really hot, reduce the heat to medium and pan-fry the tofu until the surface becomes lightly browned and crispy.

For Mushroom Sauce

  1. Heat 1 teaspoon of olive oil and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion and sea salt into the pan. Stir them with a wood spoon for a minute or until the mushrooms are evenly coated with the oil.
  2. Add thyme into the pan. Turn the heat to low/medium and out a lid on. Keep cooking it for about 10 minutes or until juice from the mushrooms almost cover them.
  3. Add balsamic vinegar and soy sauce. Simmer for about 2- 3 minutes. Turn the heat off and add unsalted butter. Let it melt.

Plating

Place 2 slices of the tofu on each plate and pour the mushroom sauce over the tofu. Serve while warm. Seasoning with black pepper and some green garnish on top are an option.

Marinaded Vegetable and Bean Salad

This is a super easy and super humble recipe!

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In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.

I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.

If you make a big batch, it can be stored in the fridge for about 3-4 days.

If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂

Ingredients

1 Carrot – diced

3 stalks of Celery – diced

1 Onion – diced

1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)

For Marinade Liquid

100ml of Lemon Juice (about 1.5 lemons)

100ml of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce

Good quality Sea Salt and Black Pepper for seasoning

Method

  1. Combine all of the ingredients for dressing.
  2. Marinade all chopped vegetables and beans in the dressing over night.

New! Shepard’s Pie with a Japanese Twist

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We were receiving a few guests the other day. Some of them had never eaten my food before, however, rumor was apparently around that I was a good cook.

With a little bit of pressure and no knowledge of what they can/cannot eat, I decided to cook this dish. It looks like a normal standard Shepard’s Pie (which I believe everybody likes), but the inside represents my specialty – Japanese Cooking.

The original idea of this dish is from a Japanese Meat and Potato Stew called “Nikujaga”. I realised the ingredients for Nikujaga are very similar to Shepard’s Pie. Why can’t I combine them all together, I thought.

This new Shepard’s Pie with a Japanese Twist was well received by our guests and the dinner party was very much successful. If you would like to make something different for your dinner party, I certainly recommend this recipe.

Ingredients (Serving for 4, using 24cm round baking tray): 

For Mince Filling

150g of your favorite Mince (lamb, beef, turkey kangaroo etc…)

1/4 Teaspoon of Nutmeg

3 Teaspoons of Brown Sugar

3 Teaspoons of Cooking Sake

6 Teaspoons of Soy Sauce

2 Onions – chopped

2 Carrots – chopped

1 Red Capsicum – chopped

1 Zucchini – chopped

For Mash Potato

500g Potato – peel and cut in chunks

1/2 Tablespoon of Sugar

10g Unsalted Butter

2 Tablespoons of Milk

For Toppings

60g Parmesan Cheese

15g Breadcumbs

 

Method:

For Mine Filling

  1. Heat a small amount of oil (not included in the above ingredients) in a medium saucepan on medium/high heat. Once the saucepan gets hot, cook your choice of mince and nutmeg together, while breaking up the mince with a spatula or wooden spoon. In order to bring the best flavour out, please cook it very well. When the mince starts becoming brown, oil from the mince will come out. Even though the mince has become brown and looks cooked, please keep cooking until the oil has disappeared.
  2. Add brown sugar, cooking sake and soy sauce into the saucepan and then fry for 30 seconds to 1 minute. Add onion, carrot, capsicum and zucchini. Reduce the heat to low. Put a lid on and simmer for about 20 minutes or until the vegetables become soft and are well-cooked in the sauce.

For Mash Potato

  1. Boil potatoes from cold water for 10-15 minutes or until they become tender. Drain the hot water. Return the cooked potatoes into the same pot. Add sugar onto the potatoes and heat it over medium heat. Put a lid on and burn off the excess water from the potatoes while tossing the pot.
  2. Remove the pot from the heat. Mash with butter and milk.

Meanwhile, heat the over to 220 °C.

Construction and Baking

  1. Place the mince filling into a baking tray, and the  spread the mash potato over it. Top with parmesan cheese and breadcrumbs.
  2. Bake it for about 20 minutes or until the surface is coloured and the filling in the bottom is bubbling.

Serve while hot.

 

 

Big Salad – Larb Gai – Thai Chicken Larb Salad

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It is getting cold here in Australia. However, I still sometimes feel like eating salad…. Big Salad. Is there anyone feeling the same as me????

I would like to introduce my Thai Larb Salad recipe today for my friends who feel the same as me – feel like big salad during this cold weather. This Larb Salad is warm. Chili in the salad makes you warm too. Super simple to make as well. Healthy  – no oil involved.

Convinced? Try it. Hope you like it 🙂

Ingredients (serving 3-4):

 

For Salad

1 Carrot – grated

3-4 Spring Onions – chopped

1 Onion – thinly sliced

3 stalks of Celery – finely chopped

100g of Mushrooms (about 4 mushrooms) – sliced

300g of Cabbage (about 1/4) – thinly sliced

1/2 Cucumber – sliced

1 bunch of Coriander  – chopped

For Chicken

150- 160g of Chicken Mince

50ml of Water

50ml of Cooking Sake (or any cooking wine)

 

For Dressing

4 Tablespoons of Lime Juice

3 Tablespoons of Fish sauce

2 Teaspoons of Brown Sugar

1 clove of Garlic – finely chopped

1 red eyed Chili (or any of your preferred chili) – finely chopped

Method:

  1. For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
  2. For Dressing, mix all of the ingredients very well. Put it aside.
  3. For Chicken, boil water and cooking sake in a frying pan. Add chicken mince into it. Cook it while breaking it up with a spatula, until the chicken is cooked and the liquid has almost evaporated.
  4. Add the cooked chicken with the remaining liquid (from Method 3) into the salad bowl (Method 1). Add the dressing (Method 2) into it and mix all together.
  5. Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.

Vegan & Gluten Free! Roasted Capsicum and Lupin Dip

My new recipe using my new super food – Lupin Flakes! Today I would like to introduce a new flavour of my beloved Lupin Hummus – Roasted Capsicum Version!

Roasted Capsicum Lupin Dip_a little bit of soy

Roasted capsicum dip is so tasty and I always have to try not to eat it too much, due to the amount of cream cheese used in it.

So I thought, how about replacing it with something I do not need to feel too conscious about – Lupin Flakes!

The lupin’s subtle flavour complements the sweetness of roasted capsicums. Vegan and Gluten Free is certainly a bonus too. It lasts for about 4-5 days in a fridge.

Hope this new flavour of Lupin Dip can be a new addition of your repertoire 🙂

 

Ingredients

2 Red Capsicums (about 500 – 550g in total)

100ml Lupin Flakes

1 Tablespoon of Hulled Tahini

1 Tablespoon of Lemon Juice

2 cloves of Garlic – roughly chopped

0.5 Tablespoon of White Vinegar

0.5 Tablespoon of Extra Virgin Olive Oil

Sea Salt for season

 

Method:

  1. For red capsicums, cut each red capsicum into quarters. Remove the seeds and membranes. Place them skin side up on a greased oven tray. Grill them for about 15 minutes or until the skin has blackened and blistered. Remove them from the grill and wrap them with tin foil. Leave it for 10-15 minutes to make the skin loosen. Peel and discard the skin.
  2. For lupin flakes, place the lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin flakes a few times, and then drain off the water from the lupin flakes very well.
  3. Place the roasted red capsicums (Method 1), the cooked lupin flakes (Method 2), tahini, lemon juice, garlic, white vinegar and extra virgin olive oil into a food processor. Process until they become smooth (or you can use a hand mixer if you do not have a food processor).
  4. Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.

 

Spiced Carrot and Coconut Soup

Carrots, Onions and Potatoes are probably the most common vegetables to have in your kitchen. This Carrot Soup recipe can turn these “normal” veggies into a bit of a fun and exciting dish. I think that it is good to have this kind of dish in your repertoire.

It is getting cold here in Australia. This soup hopefully help you and your loved ones to warm up.

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Ingredients: (Serving 4-5)  

5 Carrots – roughly chopped

1 Onion – roughly chopped

1 Potato – roughly chopped

1 clove of Garlic

1 Bay Leaf – bend in half

700ml of Vegetable Stock

¼ Teaspoon of Cumin Powder

¼ Teaspoon of Turmeric Powder

¼ Teaspoon of Nutmeg

140mlof Coconut Cream

A pinch of Sea Salt

1 bunch of Coriander – roughly chopped

 

Method:

  1. Place carrot, onion, potato, garlic, bay leaf and vegetable stock in a pot. Heat it over medium heat and bring it to the boil. Once it is boiled, reduce the heat to low/medium and simmer it for about 30 minutes, or until the carrot becomes very soft and is breakable with a fork.
  2. Remove it from the heat and puree it with a hand mixer.
  3. Reheat it over a low heat. Stir cumin, turmeric and nutmeg into the puree. Add coconut cream. Season with sea salt. If the soup is too thick, add a little bit of water to make the soup your desired consistency.
  4. Top with coriander and serve while warm.