Dinner Idea: Japanese Curry With Margheritine Soup Pasta, and Veggie Fritter

Dinner idea: Japanese curry with pasta soup, veggie fritter, and an orange - Photographed by Acik Mardhiyanti / Acik Mdy

Hi, all of you, how you doing? I hope you are doing fine, stay calm, stay strong, and do not panic buying and hoarding. Remember, there is anybody or someone who needs food, paper products, and other stuff. Do not let other people or family or your neighbor hungry. Please..., please..help each other, we are strong together, and we can make through this bad/ worst situation together. There is a light after the storm, hang in there! 💪👊

So, today I am going to share one of my idea for dinner. Yes, I wrote Japanese curry and veggie fritter before, but in this article, I will show you how to make veggie fritter with another source, and make Japanese curry with another ingredient. Because usually, I use Japanese tempura batter to make veggie fritter. You know what, we can make the veggie fritter with another ingredient. Sounds good, huh? Let's check it out!

1. Veggie fritters

Ingredient:

• 8 spoon of flour- I use Tesco flour

Tesco flour - Photographed by Acik Mardhiyanti / Acik Mdy

• a half of carrot - cut into a small slice
• a bunch or handful of cabbage
• Some spring onion
• 5-7 gram of salt
• 3-4 gram of garlic powder
• 3-5 gram of onion powder
• 2 1/2 gram of crushed red pepper
• 1 gram of black pepper powder
• 150-200 ml of water
• About 200 ml of canola oil

These are what you do:

• Pour the flour in a bowl
• Put all of the vegetables, and also spring onion
• Add salt, garlic, onion powder, black pepper powder, crushed red pepper
• Pour water and mix them well
• Prepare the pan and pour canola oil. Turn on the stove on medium or medium-low flame

Prepare the pan with canola oil - Photographed by Acik Mardhiyanti / Acik Mdy

• Wait a few seconds, then start to fry the veggie fritter

I use soup spoon - Photographed by Rdz

• Fry the veggie fritter until cooked or golden brown. Turn off the stove

Photographed by Rdz

• Take aside and place the veggie fritter on kitchen pepper

Photographed by Acik Mardhiyanti / Acik Mdy

2. Now make Japanese curry with soup pasta

Ingredient:

• Some carrot or half of carrot - cut as you wish
• 2 red potatoes - cut as you wish 

Carrot and red potatoes for the Japanese curry with soup pasta

• 50-75 gram of margheritine soup pasta

Tesco Margheritine soup pasta, tofu, and curry sauce - Photographed by Acik Mardhiyanti / Acik Mdy

• 1 block of tofu
• 3 block of curry sauce

3 block of curry sauce - Photographed by Acik Mardhiyanti/ Acik Mdy

• Some spring onion - cut it
• 1000 ml of water
• Butter
• Nori

Nori - Photographed by Acik Mardhiyanti / Acik Mdy

These are what you do:

• Boil margheritine soup pasta for about 10 minutes. Drain and take aside
• Fry the vegetables with butter for about 2 minutes in medium-low flame

Butter - Photographed by Acik Mardhiyanti / Acik Mdy

Add the carrot and potatoes - Photographed by Acik Mardhiyanti / Acik Mdy

• Pour water, add the tofu, and soup pasta. Bring to boil
• Add curry block, stir them well. Let it cook for about 3-7 minutes
• Add nori and spring onion. Stir them for about a few seconds then turn off the stove

Japanese curry with margheritine soup pasta - Photographed by Acik Mardhiyanti / Acik Mdy

3. Prepare dinner:

• Pour Japanese curry with soup pasta

Japanese curry with margheritine soup pasta - Photographed by Acik Mardhiyanti / Acik Mdy

• Arrange some veggie fritters

 Veggie fritters - Photographed by Acik Mardhiyanti / Acik Mdy

• And add fruit - yes don't forget to eat fruit

4. Lemon tea

• Cut 1 lemon into a slice
• For me, I prepare 2 bottles
• Each bottle with 700 ml of water
• Add the lemon
• Put in the fridge whole night
• Drink it in the next morning
• Pour 1 -2 teaspoon of honey then mix them together - honey is just an option

Lemon tea - Photographed by Acik Mardhiyanti / Acik Mdy

Well, what do you think? Looks great and tasty. I like Japanese curry. See you in another article. Stay safe and have a nice day ✋😊

Note:

• Written by Acik Mardhiyanti / Acik Mdy
• Photographed by Acik Mardhiyanti and Rdz
• Do not copy this article without permissions
• Do not reuse these photographs anywhere else without permissions