Deep-Fried Curry Bread -- ???????? Kare Pan カレーパン
I haven't eaten a kare pan, or Japanese curry bread, in many years. So let's change that, shall we, and make a batch at home? Yes, let's do it! #karepan #currybread #emmymade ????????
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This video is NOT sponsored. Just frying kare pan! ????????
My dough recipe is adapted from Apron:
Japanese Curry Recipe:
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:
Vermont Curry (Amazon affiliate link):
Kobenstyle saucepan (Amazon affiliate link):
Slim butane burner (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
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EASY DIY Japanese Curry Bread (CURRY PAN RECIPE)
The easiest way to make this Japanese Curry bread at home.
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INGREDIENTS:
4 slices bread
2 blocks Japanese Curry roux
1/8 white onion, chopped
4 tablespoons ground beef
2 tablespoons frozen vegetables
1/2 cup water
8 tbsp flour
4 tbsp water
DIRECTIONS
Saute onions until translucent. Add in ground beef and cook until no longer pink. Add in frozen vegetables and water. Bring to a boil. Turn down heat and add in curry roux. Stir until curry roux has melted. Bring to a slow boil one more time before taking it off the stove. Let curry cool.
Combine flour and water in a bowl and mix well to make a paste. Cut crusts off bread. Place 1-1 1/2 tbsp of curry into the center of the bread. Dip spoon into flour mixture and brush onto the edges of the bread. Roll up carefully sealing the edges with your fingers. Dip the bread into flour mixture, coating all sides. Then dip into panko bread crumbs. Deep fry until crispy and golden brown. Drain on paper towel.
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#curry #bread #pan #japanese #japan #recipe #diy #fried #food
Beef Madras and Naan Bread. Delicious Curry Cooked on a Campfire. Making Naan Bread. Making Ghee.
In this video, I head out to the woods with my faithful companion Maggie, to do a bit of cooking. On the menu this week is curry - a belting beef Madras with Naan bread.
After setting up a tarp to protect us from the rain (that never materialised) and collecting firewood, I start preparing this mornings feast. First job is making the Naan Dough, then making ghee, an important ingredient needed for today. With these made, it’s time to focus on the main event - my favourite curry, a Madras.
I can genuinely say that this was the best curry Ive ever made and beats many I have had from restaurants over the years - heat from the chilli, sweetness from the onion and tomato and a delicious sourness from the ginger and lime - add to that a deep and rich flavour from the spices and the silkiness from the ghee - a delightful curry, accompanied by lightly charred naan bread to mop us the gravy.
If, like me, you love a zingy curry, this give this a go!
I hope you enjoy the video.
Thanks for watching!
Recipes
***Naan Bread***
1 cup plain flour
1/2 cup wholemeal flour
1/2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tbsp oil
1/2 cup thick yogurt
Ghee
All oil and yogurt to the dry ingredients and mix well into a slightly sticky Dough
Put aside to rest for at least a 1/2 hr.
Cook in a very hot heavy bottomed pan for about 30 seconds on each side.
Brush with ghee.
Dunk into your favourite curry.
***Beef Madras***
1 tbsp garam massala
1 tbsp ground cumin seeds
1/2 tbsp ground coriander seeds
1 tsp turmeric
1 tsp chilli powder
400g diced beef
2 onions, finely chopped
3 cloves of garlic, minced
3cm of ginger, minced
400g tinned tomatoes
Stock cube or pot
Water
Ghee
Limes and coriander to serve
Dry toast the spices to unlock the flavour.
Fry onions in ghee in a heavy pan or dutch oven until softened.
Add the beef and fry until browned.
Add the minced garlic and ginger, and the spices and fry for two or three minutes.
Add the tomatoes, the stock cube and enough water to cover and simmer for about an hour until the gravy has reduced down and thickened.
Serve with lime wedges, coriander and naan bread.
A woodland setting is optional, but greatly enhances the enjoyment!
Contact me at:
simonablokeinthewoods@gmail.com
Or by mail at:
Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
UK
Facebook - Simon, a bloke in the woods
Instagram - simon_a_bloke_in_the_woods
Music:
Laugh and cry By The Mini Vandals
Leaning on the everlasting arms By Zachariah Hickman
A Timeless Recipe of Delicious Curry Chicken Bun Since 1980 – Lucky King Bun
A Timeless Recipe of Delicious Curry Chicken Bun Since 1980 – Lucky King Bun
Location:
Lucky King Bun好运面包王 (Lukut, Port Dickson)
4366, Jalan Besar Lukut, 71010 Port Dickson, Negeri Sembilan
Business Hours:
11am-5pm (Tuesday Closed)
Contact:
06-6512 392
PLACE ORDER HERE
…………………………………………………………………………………………………………………….
Lucky King Bun好运面包王(Seremban2)
No.28 & 29, Jalan MPK6, Medan Perdagangan Kepayang, 70200 Seremban, Negeri Sembilan Malaysia
Business Hours:
11am-3pm (Tuesday Closed)
Contact:
06-6311 755
PLACE ORDER HERE:
…………………………………………………………………………………………………………………….
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Malaysian Flatbread (Roti Canai) with Red Lentil Curry Dip - Food Wishes
Sometimes the “food wishes” I get take years, or even a decade, before they make an appearance on the channel. Other times, as was the case with this amazing Malaysian Flatbread (Roti Canai), they are granted almost instantaneously. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Malaysian Flatbread (Roti Canai), follow this link:
You can also find more of Chef John’s content on Allrecipes:
JAPANESE CURRY BREAD BUNS (Kare Pan) | Vegan Recipe
Crispy on the outside with a light and chewy dough on the inside! Filled with satisfying savoury Japanese curry with potatoes, carrots, onions, and bell peppers—but you can get creative with your veggies (or even tofu) of choice! These are usually cooked by frying to a golden brown crisp, but can also be baked!
Full curry bun recipe on blog:
Tofu Katsu:
Japanese S&B Curry Cubes (Mild):
Japanese S&B Curry Cubes (Medium Hot):
Music from Austin Chen:
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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.
Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
NutriBullet:
Non-stick pan:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
#vegan #curry #japanese #bread #veganrecipes