Japanese curry rice is another favourite after work recipe which I love recreating all the time. This mildly spiced curry is just awesome!

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Love a plate of delicious "pimped up" Japanese curry? Then, this is the recipe to try. I cook Japanese curry whenever I need a quick meal. It is my little secret to a fast and appetizing dish. Preparing the dish is very simple. With some vegetables, curry roux and meat, I was really happy with the outcome. However, after a while, it got a little dull. Although it was good, I wanted the dish to reach another notch of deliciousness!

I tried experimenting by adding wine, spices and cameralizing onions to prepare this dish. Lo and behold, it definitely made a huge lot of difference! Above all, adding grated apple sweetened the dish naturally. It also helps to thicken the curry while adding some texture to the gravy. I especially love the taste of this dish after deglazing the pot with some red wine. If you prefer, substitute with chicken stock or water instead.

Of course, Japanese curry rice has to be eaten together with fukujinzuke (pickled vegetables). It makes the dish even more amazing. The crunchiness of the fukujinzuke makes the taste so much more exciting. If you love the dish the way I do, top it up with a hard boiled egg.

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The idea behind Nyonya Cooking:

Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.

Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking

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