Japanese Chicken Curry Rice Combo

Had this wonderful combo in Osaka and really love it! It's not hard to make it at home :-)

Portion for: 2-3 people
Preparation time: 15 minutes
Cooking time: 30 minutes

What you need?
(for Curry)
Japanese Curry Cubes (as per packaging instructions)
1 Medium Onion (diced)
3 Garlic Cloves (chopped)
1 Carrot (diced)
1 Chicken Fillet (diced)
1 tbsp Cooking Oil
1 cup Chicken Broth

(for Omelette)
2 Eggs
1/4 cup Milk
Salt
Pepper
Cooking Oil

(for Tomato Sauce)
1 small can Tomato Puree
1 tbsp Water
Sugar to taste

(Others)
1 cup of Japanese Rice
Some Cabbage (shredded)

How to cook?
1 Cook rice in rice cooker.
2 Fry Onion & Garlic in a medium pot. Put in Carrot and Chicken Fillet until partially cooked. Pour in Chicken Broth and cook for around 10 minutes. Remove pot from fire and blend in Curry Cubes. Set curry aside on small heat.
3 Mix Eggs, Milk with Salt & Pepper in a medium bowl with a fork. Heat Oil in a saucepan. Pour in Egg mixture and cook omelette till half-runny. Arrange omelette in serving plate.
4 In a saucepan, heat up Tomato Puree with Water and Sugar. Pour cooked tomato sauce at the side of omelette.
5 Scoop cooked Rice onto plate.
6 Pour Curry onto rice. Serve with Cabbage as side vegetable. Happy dining!

Seafood Claypot Rice (a.k.a simple Paella)

Just love Paella. Let's make it with claypot!

Portion for: 2-3 people
Cooking time: 30 minutes

What you need?
(for the Rice)
1 cup of Rice (rinsed)
1 medium Onion (chopped)
3 Cloves of Garlic (chopped)
1 big Tomato (diced)
1 knob of Butter
1 1/2 cup of Chicken Broth or Water

(Seafood)
8 medium Prawns (cut legs and antennae with scissors)
1 Squid (de-skinned & sliced)
6 medium Mussels

(Garnishing)
Some Parsley (rougly chopped)
Lemon Wedges

How to cook?
1 In a claypot, melt Butter, toss in Onions, Garlic then the chopped Tomato. Pour in Rice, Chicken Broth and 2 Prawns. Cook for around 10 minutes until Rice are partially cooked.
2 Arrange other seafoods onto the cooking Rice.
3 Cover the claypot and cook for another 5-8 minutes.
4 Mix in chopped Parsley. Serve each portion with freshly squeezed juice from the Lemon wedges.