Derek's Experimental Web Journal
     
  This isn't really an academic blog at all. It just basically records the life and times of Derek J Corbett as he undertakes his PhD.
     
  Sat, 05 Mar 2005
 
 
01:31 - Pork Sang Choy Bow
Sang Choy Bow is a chinese dish. It's basically spicey pork mince wrapped in a lettuce leaf or served on rice. If you get the spices right it can be very tasty indeed! This recipe should be enough to make two serves. Of course this recipe is very flexible and you can add more vegetables into the mix if you like

Ingredients:
250g of Pork Mince
1 tablespoon of Soy Sauce
1 tablespoon of Fish Sauce
1 clove of crushed Garlic or 2 teaspoons of Garlic Powder
1 Shallot finely chopped
1 Green Pepper finely chopped
1/4 of a brown Onion finely chopped
A handful of mushrooms finely chopped
Chili Sauce
Chili Powder
Seasame Oil
Cooking Oil
4 Lettuce Leaves or 2 Serves of Rice

Method
1. Spread the mince thinly on a plate or in a bowl, add the vegetable ingredients on top of the mince (apart from the garlic and brown onion).
2. Add the fish sauce, Soy Sauce, Garlic Powder, chilli powder and a few drops of seasame oil ontop of the vegetables.
3. The knead the mince and vegetables until the vegetables are evenly distributed throughout the mince.
4. Put the mince aside and fire up the fry pan. with a few drops of seasame oil in cooking oil fry up the brown onion and garlic clove.
5. When the onion is transparent and soft add the mince.
6. Simmer with occasional stirring for 5 minutes.
7. Add a tablespoon of Chili Sauce and stir through, simmer for a further 3 minutes.
8. Drain the excess oil to one side of the fry pan, and the scoop out the mince into a bowl.
9. Sang Choy Bow is best served in lettuce leaves so wrap the mince in 4 different lettuce leaves and enjoy.
10. Alternatively you can have it on rice, like Chinese Chili Con Carne.
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  Mon, 21 Feb 2005
 
 
19:16 - Chicken and Mushroom Yaki Soba
This probably isn't a very accurate Yaki Soba recipe. For starters I don't have any soba noodles. But at least I hope it keeps with the spirit of the whole fried noodle thing. This is by far the best thing I have cooked in Germany, and possibly the best thing I have eaten. You might notice a bit of a theme of late with Chicken, Mushrooms, and Shallots occurring a lot. Well think of them as "Theme Ingredients" or better yet, I just happen to have a bit of stock pile of them.

Ingredients:
1 Chicken Breast Fillet
1 Handful of Mushrooms
1 Shallot
1 Packet Mi Goreng Noodles
500ml of Water
Teriyaki Sauce
Soy Sauce
1 Teaspoon Garlic Powder

Method
1. Chop the chicken breast fillet into manageable slices and add a splash of teriyaki sauce on top. Chop the white part of the shallot into small shallot circles. Julienne the mushrooms.
2. Add a touch of sesame oil and then a drop of regular oil to the bottom of your fry pan. At the same time start 500ml of water boiling in a pot.
3. Add the shallots to the fry pan and fry them for about a minute.
4. Add the chicken to the fry pan, and at the same time add the noodle cake to the boiling water. The noodles should take about 3 or 4 minutes to cook, in this time the chicken should be browned on the outside.
5. Strain the cooked noodles and add them with the mushrooms to the fry pan.
6. To the fry pan mix add a dash of soy sauce the garlic powder and the seasoning that comes with the Mi Goreng noodles. Which is bumbu powder, chili powder, dark soy sauce and garlic.
7. Fry the mixture until the mushrooms look cooked, whilst moving the ingredients round the pan with a spatula or some big chopsticks.


8. Garnish with the thinly sliced remainder of the shallot.
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19:13 - Chicken and Mushroom Soup.
This was the first proper meal I cooked myself in Germany. With no oven and a broken microwave, one's cooking tecnques are pretty much limited to whatever you can do on a cook top. A good soup is better than cold cuts anyday. Ingerdients:
1 Chicken Breast Fillet
1 Potato
1 Handful of Mushrooms
1/2 Teaspoon of Vegetable Stock
1/2 Teaspoon of Chicken Stock
500ml of Water
1 Shallot

Method
1. Start by cutting the chicken up into manageable pieces, cut up the white tip of the shallot into small white circles and cut the potato into smallish chunks that won't take too long to cook. Julienne the mushrooms.
2. Add a touch of oil to the bottom of a skillet and begin frying the shallot pieces for about a minute.
3. Add the chicken, and fry it until it is browned on the outside.
4. Add the potato chunks, vegetable and chicken stock, and finally the water.
5. Bring the mix to a boil with stirring. Add the mushrooms, and then leave to simmer for about 10 minutes.
6. Garnish with the thinly sliced remainder of the shallot.
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19:09 - Pizza Udon Ramen
Sorry this is a pretty strange recipe and turned out a bit odd. But I wasn't sure what to do with the remains of some turkey salami I had in the fridge, and it seemed like a good idea at the time. Also I had just been to the Asian Grocery store in Aachen and picked up a few essential ingredients. You might notice the ingredients are a bit salty. But hey! Pizzas are salty.

Ingredients:
1 Handful of Salami
1 Handful of Mushrooms
1 Shallot
1 Packet of vacuum packed Udon Noodles
500ml of Water
Fish Sauce
Hot Chili Sauce
Soy Sauce
1/2 Teaspoon Chicken Stock
1 Teaspoon Garlic Powder

Method
1. Chop the Salami into sections. Julienne the mushrooms. Chop the white part of the shallot into small shallot circles.
2. Add a touch of oil to the bottom of a skillet and begin frying the shallot pieces for about a minute.
3. Add the Salami, and fry it until it starts to smell like a pepperoni pizza.
4. Add the chicken stock, a whack of fish sauce, however much hot chili sauce you want, a dash of soy sauce and the garlic and finally the water.
5. Bring the mix to a boil with stirring. Add the mushrooms and Udon Noodles and then simmer for about 10 minutes with stirring.
6. Garnish with the thinly sliced remainder of the shallot.
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  Thu, 06 Jan 2005
 
 
23:26 - Indonesian Kentucky Fried Chicken
I had randomly acquired a packet of Kobe Tepung & Bumbu Perendam Kentucky Original Style Fried Chicken Seasoning, which according to the packet is from Indonesia. I bought this packet of seasoning on one of my many shopping expeditions to Thai Kee Supermarket in Chinatown. The main reason I think I was originally interested in it was it's blatant breach of trademark. However here is the recipe for cooking Indonesian Style Kentucky Fried Chicken.

Ingredients.
1/2 a Kilo of Chicken (Preferably Chicken Thighs)
1 Packet of Kobe Kentucky Original

Method
1. Cut chicken into smallish pieces and perforate them with a sharp fork.
2. Season chicken with the Marinade mix included in the packet. The Marinade is called Bumbu and comes in powdered form, to which you add about a cup and a half of cold water and dissolve the mixture with stirring before adding the chicken. The chicken is left to marinate for 30minutes, or preferably overnight in te refrigerator.
3. The second package you get in your Kentucky Original Kit is the Seasoned flour, this comes in the big foil bag. Pour the flour mix onto a plate and then evenly coat the moist chicken pieces in flour.
4. After you have coated all yuor chicken pieces in flour, place them in a sieve. Use this sieve to dip the floured chicken pieces into water for a second and then drain immediately. I added my left over marinade to the water, for that extra Bumbu flavour!
5. Repeat this coating proceedure 3 times.




6. And now the healthy party... Deep fry your chicken pieces in hot oil at medium heat until done and the chicken pieces are crispy and brown.




The Kentucky Packet.


So this was actually a surprisingly accurate approximation at KFC, I think the Colonel would be proud.



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  Sat, 13 Nov 2004
 
 
16:00 - $1.50 Meal
So taking a break from my usual "haute cuisine" style recipes, here is a recipe which is reasonably healthy and extremely cheap. I guess whether or not you would like this recipe depends alot on whether or not you like sardines. Personally, I rather like sardines so long as they are the ones that have no salt added and are canned in spring water instead of brine or oil. At the moment I have Brunswick Canadian Sardines, which are pretty tasty.

Ingredients.
1 Can of Sardines (90c)
1 Packet of Mi goreng noodles (40c)
1 Tomato (20c)
A dash of Dark Vinegar
Black Pepper
Chilli Sauce

Method.
1. Boil 400ml of water.
2. While you are waiting for the water to boil slice up your tomato, and put a splash of dark vinegar on each slice and then add pepper to taste over all the slices.
3. Add the noodle cake to the boiling water and let it simmer for 2 minutes.
4. Drain the can of sardines of excess liquids, and then add the sardines to the noodles and let the noodles and fish simmer for another minute.
5. Drain the noodles and fish, and add the Mi goreng seasoning and mix in the noodles and fish through in a bowl.
6. Add chilli sauce to your noodles and fish to taste, and enjoy your tomato slices as a side dish.

Well there you go, not the world's most fantastic recipe, but exceedingly cheap and nutrious.

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  Mon, 01 Nov 2004
 
 
17:39 - Homemade Yoshinoya Beef Bowl
Yoshinoya Beef and Chicken bowls were a staple diet of my friends Dave and Kahne when they lived in Japan. The times I have visited Japan I have also enjoyed Yoshinoya. It is however a very simple meal to make. Basically Beef strips on top of seasoned rice. So here is how to make it.



Ingredients:
200grams of (or however much you want to eat) Beef Strips
1/4 of a White Onion
3 Cloves of garlic
1 Packet of Seasoning
1/2 a cup of Rice

Method:
1. Start by setting up your rice to cook in a rice cooker, so that it will be ready when yo uare done with the beef.
2. Make sure your fry pan is hot and then add the seasoning powder, the sliced onion and crushed cloves of garlic, along withabout 50ml of water.
3. Mix this together.
4. When the water starts to steam add in your beef and cook to taste, or at least browned on the outside. If you want to add other vegetables to the mix such as mushrooms or capsicums or cabbage, now is the time to do it.
5. When the beef is done, scoop your rice into a bowl and add the beef onion and vegetable mix on top.

Photos of seasoning packet and finished product to come soon.

Because this recipe is so basic you can change it to suit your tastes in many ways: the type of meat you use, the seasoning you use, any extra vegetables you add to the mix. This is probably the reason why Yoshinoya has become so popular not just in Japan but around the world.

...Update....
It just came to my attention that the day before I posted this recipe, Yoshinoya opened it's first Australian restaurant in Surry Hills.
43 Oxford Street, Surry Hills, NSW 2010 Australia, to be precise. The restaurant has 46 seats and is open from 11:00 to 23:00 daily. A regular Yoshinoya Beef Bowl will set you back $4.40 and a large $5.40.
So if you are interested to know what the authentic item is like, and you live in Sydney you can now check it out.

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  Mon, 20 Sep 2004
 
 
10:52 - Hot and Sour Crab and Sweet Corn Soup
Ok. I just wrote this recipe. So it may or may not work, I'm just about to go out and get the missing ingredients and then I'm goin gto try and cook this recipe and we'll see what happens.

Ingredients
4 cups chicken stock
200g crab meat
One Handful of Cooked and Peeled Prawns
1 200g Can of sweet corn
1 tablespoon each of garlic, ginger and fresh red chili paste
1 tablespoon soy sauce
1/2 tablespoon white pepper
3 Eggs
3 tablespoons cornstarch
100g of bamboo shoots (1/2 a can)
100g of water chestnuts (1/2 a can)
1 large mushroom sliced
splash of white vinegar
1/2 teaspoon seasame oil
Eshallots


Method:
1. Bring Stock to a simmer.
2. Add soy sauce, corn, crab, mushrooms, ginger, garlic and chili paste. Simmer for 10 min.
3. Add pepper, vinegar, bamboo shoots, water chestnuts and prawns. Simmer for 5 minutes.
4. Mix cornstarch with 3 tablespoons water and add.
5. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let it stand for 10 sec. before stirring in the sesame oil.
6. Serve with a garnish of chopped eshallots.
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  Sun, 19 Sep 2004
 
 
23:28 - Soup Verdict
Wow. I really think this is just about the best soup I have ever tasted, and certainly the best soup I have ever made. I can only imagine how good it would taste with real crab meat (as opposed to tinned), or possibly lobster instead. However next time I make this, I think I will use less pepper and more garlic.


The Ingredients that would go into the soup, all lined up.


Simmering along nicely.


The Finished Product.

Altogether this recipe made enough soup for 3 servings, which was what I was aiming for.

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  Fri, 13 Aug 2004
 
 
15:04 - Okonomiyaki!!!
Okonomiyaki is a really great dish. It's healthy easy to cook and extremely tasty. The first time I had it was in Shibuya, Tokyo, where 2 Japanese friends cooked it for me on the Tepan. I have also had good Okonomiyaki in Kyoto. And cooked it a few time for friends.

Ingredients:

1/2 cup flour
1/2 cup water
1 egg
Chinese 5 Spice
Japanese Togarshi
A quarter of a chinese cabbage
Half a carrot
2 Spring Onions
150g pork mince
6 mushrooms
10 small prawns
1 Squid
Seaweed Flakes
Bonito Flakes
Okonomi Sauce
Japanese Mayonnaise
Sweet Soy Sauce

Method:

1. Fry the pork mince in a few drops of seasoned oil (sesame oil is good), until the mince is browned. This takes about 3-4 minutes.
2. Dice the squid and then fry it until tender. This takes about 3-4 minutes.
3. Cut the Chinese cabbage into small pieces, but not too thin.
4. Slice the spring onions.
5. Grate the carrot.
6. Slice the mushrooms.
7. Mix the flour egg and water together in a bowl, season the mixture with Chinese 5 five, Japanese Togarshi, a little sweet soy sauce and Okonomi Sauce.
8. To this mixture add the vegetables, the Chinese cabbage, the sliced spring onions, the grated carrot and the sliced mushrooms. It may seem like there is too much cabbage in the mixture, but don't worry you need a lot, it sticks the whole thing together.
9. Add the fried pork mince to the mixture.
10. Stir this mixture thoroughly for at least a minute until everything is well mixed.
11. This mixture is enough for 2 okonomiyaki cakes. These can either be cooked serially in a fry pan, or in parallel on say a BBQ.
12. Lets assume we have a BBQ, place a little oil on the hotplate. And use your mixture to make two roughly equal circles of about 8inches in diameter.
13. To the face up side place the prawns and fried squid piece into the mixture.
14. It takes about 5-7 minutes to cook each side. When a side is cooked it will turn light brown. The side you have placed the squid and prawns on is referred to as the eating side.
15. When it is ready, flip the okonomiyaki cakes this usually requires 2 spatulas.
16. Cook the eating side again until light brown. Then flip the okonomiyaki cakes so the eating side is face up.
17. While okonomiyaki cakes are still on the hotplate liberally apply okonomi sauce to the eating side, this is easier if you have a brush.
18. Decorate the top with patterns using the Japanese Mayonnaise.
19. Add a healthy sprinkle of seaweed flakes.
20. And as the piece de resistance, add the bonito flakes, while the okonomiyaki cakes are still on the hot plate they will dance with the heat.
21. Take the okonomiyaki cakes off the hot plate and serve.


Pictures to come soon!

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  Mon, 19 Jul 2004
 
 
22:36 - Tonkatsu
While I was on a bit of a roll writing up these recipes (I should actually be writing a paper on LASDP for a conference). I decided to write up tonights dinner which is actually a bit of a deviation away from the chicken trend of the last few meals. It is called Tonkatsu . Which is just a funky Japanese way of saying pork schnitzel. In the past my attempts at schitzel haven't been all that successful. But this actually worked!

Ingredients:
2 Pork Cutlets
Salt
Pepper
Flour
An Egg
2 Slices of bread, metticulously aged a month due to general apathy toward bread
Some Chinese Cabbage
A Tomato
Shallots
Italian Salad Dressing

1. Score the pork cutlets with a knife and the sprinle salt and pepper on both sides.
2. Pour flour on both sides of each pork cutlet. This probably works better if you have sifted the flour first. Just make sure the cutlets are evenly an lightly covered in flour.
3. Cut the crusts off you slices of bread and turn the remainder into crumbs with a knife, the thinner you get the crumbs the better the results.
4. Beat an egg.
5. Dip the pork cutlets in the beaten egg make sure both sides of the cutlets are nice and eggy.
6. Coat both sides of the pork in bread crumbs, not too thickly, and make sure the crumbs stick well on both sides. This is really the tricky part. If they aren't sticking well consider refrigerating them for 10minutes.
7. Fry the pork in a mixture of canola and seasame oil in a pan for about 5minutes on each side.
8. While the pork is frying shred several cabbage leaves and slice the Tomato and shallots. Place the cabbage in the bottom of whatever it is you plan on eating your dinner out of (I suggest a shallow bowl) and the place the tomato slices on top. If you like italian salad dressing (and I do) add this to yuor vegetable mix.
9. Take the pork out of the fry pan when it is done. And place on some paper towel to absorb the excess oil.


Two golden Tonkatsu medallions

10. Cut your Tonkatsu in strips and serve over you salad. And Shallots as a garnish and enjoy!
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21:59 - Japanese Style Chicken and Mushroom Curry
Ok So this recipe actually comes from the back of a packet of S&B Golden Curry (Hot). But it is good. And while the curry itself is not actually that hot. I did manage to set of the fire alarm while cooking this meal. Despite having a degree in Chemistry The fact that oil is combustible somehow escaped me.



Ingredients:
2 Boneless Chicken Thigh Fillets
1 Pack of S&B Golden Curry (HOT)
2 Mushrooms
A Bit more than half an Onion
Shallots
Rice

Recipe:
1. Halve your chicken fillets, so you have approximately 4 pieces of meat.
2. Chop up about three quarters of an onion, or more if you really like onions
3. Get organised for a change and start cooking yourself about 3/4 a cup of rice in your rice cooker.
4. Place some oil in the bottom of a sauce pan, and cook your chicken and onion until the onion is transparent and the the chicken starts browning on the outside. This should take only about 3minutes.
5. Add about one and 3/4 a cup of water to the mixture and bring to a boil. After the mixture has boiled add the mushrooms (which you should have sliced already) to the pot. The original recipe says to reduce the heat and let the mixture simmer covered until the meat is tender. But I prefer hard quantifiers on time so lets say 10minutes.
6. S&B Golden Curry stuff comes a bit like chocolate, but more I guess now I think about it like gold bullion. So you have to break off one bar of curry mix from the block (each block has 5 pieces) . The original recipe says to crumble it into the pot. But this didn't really work for me so I just cut it up finely with a knife and then sprinkled it into the pot.


Your mixture should now go brown and look like curry.

7. With stirring let the mixture cook for about another 5minutes.
8. Your curry should now be ready. Serve it over rice sauce and all and garnish with shallots.


And Enjoy.


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21:35 - Teriyaki Chicken
Alot of my cooking has been inspired by the simplicity of Japanese cooking. Basically because I don't have hours to spend in the kithcen but I want something at the end of the day that is not only edible, but actually tastes good. Of the Japanese meals I know how to cook this is the easiest.

Ingredients:
(Again for one person only)
2 Boneless Chicken thigh Fillets
Teriyaki Sauce
Mi Goreng Noodles
OR
Rice
A Tomato
Shallots
Mushrooms

Recipe:
1. Cut the Chicken fillets in half so you have 4 pieces of meat. Marinate them in adequate Teriyaki sauce. They say, "The longer you marinate them the more flavour they absorb!" I say, "Any longer than about 5minutes and you are really wasting your time!"
2. During this period of time you will have preheated your oven to 220C.
3. Place the Marinate Chicken pieces sauce an all into a baking dish. If you haven't gone absolutely crazy with Teriyaki sauce this shouldn't pose a problem. Just as a note though the chicken shouldn't be swimming in Teriyaki Sauce.
Option. If you like things a bit spicy you can season your chicken with Japanese Red Pepper otherwise known as Togarshi.
4. Cook chicken for 12 minutes on each side.
5. While the chicken is cooking, slice the mushrooms and shallots and dice the tomato.
6. Also cook either the rice or the noodles, which ever you picked at the beginning. If you are doing Mi Goregng noodles they take about 6 minutes to cook.
7. When the chicken has 10minutes to go add the mushroom slices to the baking dish
8. When the Chicken is done serve it over either the rice or the noodles in a bowl.


It looks a little plane with out the garnishings

9. Add the Mushroom, Tomato and Shallots to garnish and enjoy.



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21:13 - Southwest Style Chicken
So I guess this is the kind of chicken they might eat down in Minto or Campbelltown, or maybe in Albuquerque.. Regardless it is a pretty good meal.

Ingredients:
(For one person, obviously for more people multiply the quantities listed here by the number of people yuo wish to feed)
2 Boneless Chicken Thigh Fillets
A Healthy amount of Garlic (in paste form)
Some Houmos
Pepper
Mexican Seasoning
A Tomato
Half a Red Onion
Some Jalepeno Peppers
Some Chilis

Recipe:
1. Start by Cutting the chicken thighs in half, so you should have 4 decent sized pieces of chicken.
2. Mix a table spoon full of garlic paste with about 2 table spoonfuls of Houmos in a small bowl season this mixture by adding pepper and mexican spice to it.
3. Coat your 4 pieces of chicken evenly using this mixture.
4. While you having being doing all this you will have of course preheated the oven to 220C.
5. Place your coated chicken pieces on a lightly greased baking dish and lightly sprinkle with mexican seasoning. Then place the dish in the oven for 12minutes.
6. After 12 minutes use tongs to turn the chicken pieces over, again adding mexican seasoning on top.
7. While you wait for your chicken to cook it is now time to play with the other ingredients. Dice the Tomato and the half onion and chop the jalepenos and chillis fine, and mix according to taste. I'm a big fan of hot food so lots of jalepenos and chillis! Should look like a mexican salsa.



8. When the chicken is cooked place it on a plate and then put your salsa mix on top of the chicken.

BeforeAfter


9. Enjoy with yuor favourite beverage.
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13:36 - A Million and One Ways to Cook Chicken Thighs
Why Chicken Thighs? Well they are cheaper and tastier than Breast Fillets. For about $10 you can get a pack of 8 thigh fillets, which is good for about 4 dinners. One Fillet isn't quite enough for a meal 2 is about right.
The best way to store thighs until you want to cook them is by placing 2 in a zip lock bag And sticking it in the freezer.
When it comes to defrosting them it is a matter of putting them on defrost in a microwave for about 7minutes.
So coming up over the next few bits are some recipes I have developed for Chicken thigh fillets.

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  Tue, 30 Mar 2004
 
 
21:31 - Experimental Cooking
So I finally got around to cooking myself some food. Here are the results.
Meal 1
Name: Teriyaki Veal Strips on Vermicelli garnished Tomatoes and Radishes

Ingredients:
Kikkoman Teriyaki Sauce
Veal leg steak
Strange korean Rice Vermicelli
1 Tomato
2 Summer Radishes

Instructions:
1. Vermicelli is the 3 Minute variety so just add boiling water and leave for 3 minutes
2. Soak the Veal in Teriyaki marinade for a while, or until you get hungry.
3. Resist the urge to drink the Teriyaki sauce by washing the remaining sauce down the sink.
4. Cut the Veal into thin strips
5. Cut The Radishes and Tomoatoes into equally thin strips
6. Stir Fry the Veal in a wok with Seasame oil and canola oil mixed together, this will be a quick process 2 maybe 3 minutes.
7. Tip the water out of the vermicelli.
8. Place the cooked strips of veal on top.
9. Arrange Tomatoes and Vermicelli artisticly.
10. Eat.

Verdict:
Not bad... although, could use a few snow peas, also the radishes tend to overpower the flavour of the meat. Next time I will use unflavoured Vermicelli.


Teriyaki Veal.


Meal 2
Name: Teriyaki Veal Schnitzel

Ingredients:
Kikkoman Teriyaki Sauce
Veal leg steak
Wholemeal Flour
A Slice of Bread
1 Egg

Instructions:
1. Again soak the veal in teriyaki marinade. I'm still not sure how long to do this, or how much marinade to use. But I guess longer and more might be the answer?
2. Once the soaking is done again just rinse that delicious sauce down the sink (such a waste).
3. Take an egg and beat it.
4. Take the Veal and spread flour all over it, so it is white. I used wholemeal flour so it was a bit chunky in places, but still good.
5. Pour the beaten egg over the top of the floured up veal.
6. Realise you have forgotten about the bread, quickly turn the bread into breadcrumbs and add it to the eggy floury veal. I think the smaller the bread crumbs possibly the better.
7. Try to get an even constitency of eggy bready goo allover the steak.
8. While you are doing all of this you should have been heating up your frypan with some sesame and canola oil in it.
9. Place the Veal in the fry pan, and fry one side.



10. This goes on for about 3-4 minutes, pick the veal up with tongs and watch as the bread and flour and egg batter falls off a bit.
11. Try to resuce the batter, but also cook the other side for about another 3-4 minutes.
12. Flip the veal again, and this time give up on the batter, it will have all fallen off the steak.
13. Put the batter to oneside and cook it as an egg and bread teriyaki flavoured hash. Cook the steak as you would cook a steak.
14. When the steak and hash are both a golden brown cooked sort of colour, take the out of the pan and put them on a plate with some mixed vegeatables you would have been cooking as well.
15. Eat.

Verdict:
Well several people told me that teriyaki schnitzel would not work and at least one person questioned if in fact veal should be marinated in teriyaki. But I say it wouldn't be experimental cooking without experiments! The batter hash tasted surprisingly good like a more solid more flavoursome scrambled eggs. And the veal steak tasted ok as well. Maybe next time I will just not try to adhere the batter to the veal and instead cook it separately. I guess the teriyaki sauce just makes the veal slippery enough so that the flour won't stick to it properly or prehaps I was using the wrong cut of veal or maybe i beat the eggs to hard? who knows. But it tasted ok.


Teriyaki Veal Schnitzel.

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