Guide
The first two weeks of "Schnitz und Drunder"
by Simon Balissat
Japanese curry with rice
15.4.2020
Translation: machine translated
I always cook live on YouTube and Facebook from 11am. You can find the shopping list and the recipe of the day on this page. Have fun cooking.
Shopping list
- Rice (Originario or Japanese rice)
- Curry powder
- Flour
- Butter
- Vegetable stock
- Onions
- Carrots
- Potatoes
- Silver onions
Recipe
Rice (Originario rice pudding or Japanese rice)
- Wash until the water is no longer milky
- Put 1.2 times the amount of water in a pan with the rice, bring to the boil with the lid on and then turn the heat down to low
- Leave to simmer for 10 minutes, NEVER REMOVE THE LID. Then turn off and leave to stand (at least 10 minutes)
Vegetables of your choice (carrots, potatoes, onions, etc)
- Peel and cut into bite-sized pieces
- Cook in vegetable stock until done
Sauce
- Melt 40 grams of flour, 40 grams of butter and 1 tablespoon of curry powder in a pan to form a paste
- Add the vegetable stock spoon by spoon and stir with a whisk until a creamy sauce has formed, similar to a liquid béchamel
- Mix the vegetables and sauce
- Serve with rice and silver onions
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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