My Favourite Curry Recipe

Glico Japanese Curry

If you know me, you’ll know that I frickin’ love curry. Indian, Japanese, Thai… Curry is just an all around winner in my book! I often post videos when I make curry over on my snapchat (add me – lovelyghost). Accompanied with rice, it’s a hearty and filling meal that’s great for chilly days and works well for leftovers for the next few days. Compared to other curries I’ve tasted, this one is a bit more savory and not as spicy.

I’ve used a few different types of curry paste blocks, but I found that the ones from Glico are my favourite. I buy the ‘hot’ flavour which isn’t spicy, and this is coming from someone who can’t do spice at all! I often add pepper to the recipe. It also works great without meat – I often make vegetarian curry.

Keep in mind that the smell is pretty strong… your clothes will probably end up smelling like curry so make sure to pop open a window and turn on your fan!

This recipe makes about 4 servings, and takes about 40 minutes to prep/cook.


  •  1 box of Glico Japanese Curry (Hot) – I only use about 4 cubes of curry. It’s a pretty well known brand and I think most Asian supermarkets carry it!
  • Vegetables (lots lots lots!) You can use whatever I want, but here’s generally what I use.
    • Half a large onion, diced
    • 1 green pepper, diced
    • 1 red pepper, diced
    • A handful of frozen green beans
    • 1 head of broccoli
    • 1 large potato, diced and cubed
    • 1 carrot, sliced
    • Half a box of mushrooms, chopped up into very small pieces
    • Sometimes I’ll chuck in a bunch of frozen Asian style veggies.
  • 1 large chicken breast (diced) , or about 500g of ground beef
  • A bit of vegetable oil
  • Salt / pepper.
  • Rice (to serve)


The first step is optional, but I like doing this for a pop of spice. Take your diced meat and rub on a thin layer of pepper (I also use texmex seasoning sometimes). Make sure to really work it in! Set it aside.
Pop 2 pots of water on the stove and bring to a boil. Add a dash of salt. Put in your potatoes and boil on medium for about 15 mins or until soft. In the other pot, boil your broccoli and frozen veg on low heat!
Place a large pan on medium-low heat. Add a dash of vegetable oil and pop in your onions. Saute them until they are start turning golden. Add in your meat and and cook thoroughly!
Add in the peppers, mushrooms, green beans, and carrots. Turn up the temperature to medium/ high heat and saute for a few minutes until meat is beginning to brown. 
Until this point, it’s pretty much your basic stirfry recipe.
It’s looking pretty colourful right now! Next, take your box of curry – I’m using the hot variety from Glico. You’ll find little paste blocks inside… It almost looks like chocolate (but definitely doesn’t smell like it!)
Now, this is up to preference. I break off about 4 – 5 blocks, which is about half of the package. I like my curry to taste fairly strong. I would recommend using about 2 – 3 blocks and testing how rich you like the flavour from there.
Add in your frozen veg and potatoes – let them sit and cook with the rest of the vegetables for a minute. Take a bit of the potato water and add about 2 cups to your stirfry.
Break up your curry blocks and scatter them around! They’ll slowly begin to melt into the water, creating a thick sauce.
Cover with a lid and let it simmer as the mixture reduces a bit. It should be quite thick.
Serve up your rice and top with a few heaped spoonfuls of curry! It will be nice and hot…dig in!
And there you go! ~Sachie’s Specialty Curry~, aka one of my favourite meals to make. I don’t make this too often because it is quite rich, but so tasttttyyy!!Save it for cheat day 🙂
Have you tried Japanese style curry before?



3 Favourite Cooking Blogs

image credit – desert for two
I have discovered most of my favourite cooking blogs between 2 – 3 in the morning. Why, you ask? My sleep schedule is permanently messed up and I spend the early hours of the morning perusing blogs (so don’t be surprised if you see a comment or email response from me so early!) I always happen to stumble across recipe and food blogs, prompting a panicky and utterly naughty two hours past midnight snack.
I typically save some of the most drool-inducing posts for later creation. Here are some of my current favourite recipe blogs! I can attest to the 10/10 score on the deliciousocity meter (totally legit), and that these talented ladies can cook up some lovely dishes! 

Dessert For Two

The past year has seen my love for baking skyrocket! Dessert For Two is essentially my dessert bible – each portion is measured for two servings – an absolute godsend, if you ask me! A portion for myself now….and one for later. (Kinda defeats the point, but whatever, it works!) There are tons of recipes to choose from. I tried Christina’s original small-batch brownies and they tasted delicious! She recently posted a slow-cooker crème brûlée recipe which looks amazing, I may have to try that soon because I absolutely adore crème brûlée! She posts non-dessert recipes as well, but let’s be real, we’re all there for the sugar.
(image credit – skinny taste)

Skinny Taste

Skinny Taste is a blog I discovered through Bloglovin’ Food, and features different meals that are low on calories but seriously deliver on taste – a great blog to counter Dessert For Two, hehe! I recently made this Broccoli Cheese and Potato Soup and managed to consume it before I could take any photos! It’s creamy and flavorful without overloading on salt, which is something I noticed amongst many cheese soups. The author also posts meal plans, which are extremely helpful if you’re into that type of thing!

(image credit –  smitten kitchen)

Smitten Kitchen

I…have a thing for broccoli, okay? It just tastes so damn good on everything! This photograph was actually quite triggering, as I stumbled upon it at about 1AM and then promptly entered a fit of desperate hunger. I managed to calm myself down, but set off for the proper ingredients the next day. These broccoli melts are fantastic! Crispy bread, soft topping, and cheese are united to create the ultimate combination.

Next: Strawberry, Lime, and Black Pepper Popsicles

What are some of your favourite cooking blogs? Do you have any favourite cookbooks or online recipes?



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Festive Gingerbread Man Recipe with Icing!

I don’t know what it was about this Christmas season, but I’ve had the urge to bake cookies.

My mother and I stopped off at Richtree for tree. I haven’t had gingerbread cookies in ages, and the glass jar with iced gingerbread men immediately caught my attention. I suddenly had the urge to make my own cookies. I found this one on allrecipes (one of my favourite resources for recipes!) It is flavoured with orange rind which tastes lovely, and takes the edge off the spices.
I modified this recipe a bit because I like a bit of a spicier cookie and didn’t have dark corn syrup… you can find the original recipe here.

The original recipe says it makes 60 servings – I used a medium size cookie cutter and it made about 30 medium cookies.


  • 1 cup butter, softened
  • ½ cups white sugar
  • 1 egg
  • ½ tablespoons orange zest
  • ½ tablespoons golden corn syrup
  • ½ tablespoon fancy molasses
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt


Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll dough out to ¼ inch thick. (The dough will be quite wet so really make sure you flour the surface!) Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

Cookie Icing

Now, part of the fun of making gingerbread cookies is icing them…right? I had a thin icing tip for my first batch, great for intricate snowflake designs and such. Unfortunately, my dad threw it out, so I had to use a thicker tip for my second batch. Wehhhh.
Anyway, here’s another cookie icing recipe from allrecipes. You can view the original recipe here, but I found it to be a bit too dry so I had to modify it a bit. If you find it too wet for your liking, just add more icing sugar to balance it out.


  • 1½ cup confectioners’ sugar 
  • 3  teaspoons milk 
  • 2 teaspoons golden corn syrup 
  • ¼ teaspoon almond extract 
  • Assorted food coloring 


In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, pipe icing, or paint them with a brush. 
I also melted a small bowl of chocolate chips as icing, as well as Christmas coloured sprinkles. Bulk Barn was also selling little edible silver balls which worked really well on the Christmas trees.

I’ve made this recipe twice now and I absolutely love it! After the essence has been added, the icing smells quite strongly of almond. Don’t worry – the scent will fade to a subtle note. The icing itself has a light almond flavor that isn’t sickly sweet.
I hope you all have a wonderful holiday season. Let me know if you try out this recipe. You can check out the rest of my recipes here.


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    Japanese Shu Cream Puffs | Recipe

    Hello lovelies!

    If you follow me on twitter, you might notice that I’m really getting into baking lately! (I blame the Food channel.) I got super addicted to the Great British Bakeoff earlier this year….later followed by Cupcake Wars, and Spring Baking Championship. Now that I have a bit more time on my hands, I’ve been trying out some recipes!

    I made Japanese shu cream puffs, with a little bit of a twist! I’ve used this recipe before and and it never fails.

    This recipe is from little japan mama – a blog about japanese food, recipes, and travel! Very cute.

    The difference in my recipe is that I did not make the pai-shuu crust. I also added a heaping tablespoon of instant espresso powder and some hot chocolate powder to the puff batter to give it a little bit more flavour! This resulted in a slightly bitter pasty, which compliments the egg custard.

    Keep reading!

    You can find the recipe with metric cups, grams, and celcius temperatures here.

    You can find the main recipe page here.

    Cream Puff Pastry (Choux)

    4 oz butter (regular, salted)
    1 cup water
    1 1/2 cups plain flour, sifted
    5 eggs
    pinch salt

    Custard Cream:

    1/2 cup flour
    1/2 cup sugar
    4 egg yolks
    3 cups milk
    30g real butter
    Vanilla extract

    Make the custard cream first – a few hours before making the puffs. This allows the custard to cool.

    Custard Cream
    1. Using a whisk, Combine flour and sugar, 
    2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and vanilla extract.
    3. Stir over medium heat, till it thickens (Often scraping the bottom). When it’s thick and bubbles start to blob up, remove from heat.
    4. Stir in 30g real butter
    5. Allow to cool with plastic wrap on surface to prevent a “skin”. Refrigerate until cold.

    Cream Puff (Choux) Pastry
    1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and…
    2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
    3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

    4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.
    5.  Place discs of Pai-Shuu Crust Dough on top.
    6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.
    7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.

    These are super yummy and easy to make! You just have to be careful cooking the eggs over heat as to make sure you don’t scramble them. 

    You can check out more japanese recipes over at Little Japan Mama’s blog! I know I’ll definitely be looking at new recipes! 😀

    Have you tried shu cream puffs before? Have you had custard pastries? What have you baked recently?

    I would love it if you could follow me on Bloglovin!

    Thanks for reading!


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