Curry Mayo Sauce

From Sensations, by Sam Leong.

Ingredients

1. Mayo, 6 tsp
2. Sweetened condensed milk, 3 tsp
3. Curry powder, 1 tsp
4. Lemon juice, 1 tsp

Instructions

1. Combine all ingredients.
2. Refrigerate for 30 min until cold.

Japanese Fish and Chips (Panko fish fillet, baked sweet potato furikake fries, kewpie aioli and mushy edamame peas)

Panko fish fillet, baked sweet potato furikake fries, kewpie aioli and mushy edamame peas. 

Panko Fish Fillet

Adapted from Maldon and Fiona's Japanese Cooking.

Ingredients

1. Fish fillet
2. 2 tbsp rice wine vinegar
3. 100g plain white flour
4. 2 eggs, beaten
5. 250g Panko breadcrumbs
6. Oil, for frying
7. Pepper and salt, to taste

Instructions

1. In a bowl, coat the fish in rice wine, pepper and salt.
2. Dredge the fillet in the flour, dip it in the beaten egg and coat it in the breadcrumbs.
3. In a pan, heat the oil to about 175C. If you do not have a thermometer, check by dropping a piece of breadcrumb into the oil; if the breadcrumb sizzles, colours and floats to the surface, the oil is ready.
4. Fry the fish in the oil for about 3 minutes until crisp and golden. 
5. Remove the fillet from the oil and place onto kitchen towels to drain excess oil.

Baked Sweet Potato Furikake Fries

Adapted from Cookie and Kate.

Ingredients

1. Sweet potatoes
2. 1 tbsp furikake seasoning
3. Sesame oil, for coating

Instructions

1. Preheat oven to 218C. 
2. Peel sweet potatoes and cut into chunks.
3. In a bowl, drizzle the sweet potato with sesame oil, then add the furikake seasoning. Mix well to coat the fries evenly.
4. On a baking pan lined with parchment paper, lay out the fries.
5. Bake for 15 min, then turn over the fries, and continue baking for 10-15 min until the fries are evenly baked, crisp and golden.

Kewpie Aioli

Adapted from Lisa G Cooks and Cooking Channel TV. Makes about 1 cup.

Ingredients

1. 1/4 tsp sesame oil
2. 2 tbsp rice wine vinegar
3. 1 tbsp soy sauce
4. 1/2 cup Kewpie mayonnaise
5. Black pepper, to taste

Instructions

1. In a bowl, combine the oil, vinegar, soy sauce and mayonnaise together. Mix well.
2. Season with black pepper.
3. Cover and put in the refrigerator until ready to use.

Mushy Edamame Peas

Adapted from Food Network.

Ingredients

1. 3 cups frozen edamame, shelled
2. 1/4 cup olive oil
3. Salt, to taste

Instructions

1. In a pan, boil edamame in heavily salted water for about 20 min until edamame is soft.
2. Reserve 1 cup of cooking liquid and drain edamame.
3. In a blender, puree the edamame, 1/2 cup cooking liquid and olive oil until smooth. Add more water if necessary.
4. Season with salt to taste.

Kewpie Butter

Adapted from The Moonblush Baker

Ingredients

1. 200g salted butter, softened
2. 100g kewpie mayonnaise

Instructions

1. Using a stand mixer, whip butter on high speed, until light for about 5 min. 
2. Scrape down sides, then fold in mayo. 
3. Place in a long rectangle on a sheet of cling film and roll up to seal in a sausage shape. Place in the fridge to set.