curry and cake

It's John's birthday today!

I asked him what he would like to eat last night, and he said curry... and I remembered this wonderful little recipe where you can quickly thicken the curry by adding a Chinese "wheat flour tea" powder. I made it with that recipe and it worked! I added udon noodles to the curry and it was yummy.



I used canned carrots and potatoes in the recipe, so everything actually were actually done within half an hour (including the cook time on the udon.)

So this is my version of the recipe:

Heat up a little bit oil in the pan. Stir in half a can (regular size) of carrots and potatoes (sliced), then add half of an onion (sliced). When all the veggies seem heated, add 2-3 tablespoons of curry powder and stir well. Remove the veggies from the pan and set aside on a plate.

With the same pan (don't need to rinse), stir in sliced (or shredded) meat (I used pre-cooked chicken breast fillets... lazy me :p ) until cooked. Add water (as little as a cup, or as much as to make "curry soup.") and bring to a boil. Add cooked udon noodles, and allow everything to simmer for a few minutes.

Add 1 teaspoon salt, sugar, and a little more curry power to taste.

If you'd like a thicker curry soup for your udon noodles, then add a few tablespoons of the "wheat flour tea" powder to it... the liquid would magically thicken and the spices and nut flavors from the powder make the curry flavor more dynamic. If you don't know what this "wheat flour tea" powder is or where to get it, you can thicken the curry by sprinkling some flour and spices to it.

Sprinkle some shichimi before serving. Yumminess!

And of course I made John his favorite pumpkin cake! He got to it before I was able to take a picture of it... so here's a photo of last year's cake:



Happy Birthday, John!