Japanese Curry Bread (kare-pan)

20160525-200031-72031622.jpgSoft bread with crispy exterior and a curry beef filling that’s packed with spices. Yumm..
This bread is coated with panko breadcrumbs and then fried to perfection.

Kare-pan or Japanese curry bread. I love this bread so much that I took a bread making class just because this bread is on the menu. Yes, I just learned on making this yummy beef curry filled bread from a cooking school by a Japanese chef. So I guess, legit right?

Anyway, What’s important on making this Japanese curry bread is the curry powder itself.. Suuper important.

“Use the best quality Japanese curry powder that you can find, this will determine all the flavours in this kare-pan”

Said the chef in his thick Japanese accent.

20160525-201147-72707335.jpgSo this was the curry powder used to make this Japanese curry bread. But you know, just find the best one you can find because I got a feeling that this one is imported straight from Japan.

20160525-202835-73715124.jpgThe dough itself got a heaping spoonful of curry powder.

The curry bread’s dough was made by hand. Combine every ingredients in and mix. Then there’s a lot of kneading and smacking the dough to activate the gluten.

Then proof the dough, let that yeast do their work.

20160526-234711-85631110.jpgMeanwhile the curry bread dough is proofing, make the filling.

This one is a dry curry filling instead of the creamy Japanese curry. Still pipping hot when I took the picture. The steam blurred my lens a bit.

This curry filling consist of mince beef, courgette, potato and onion. But you can use other veggies you got like carrots, eggplant, mushroom, or edamame beans/ peas maybe? Just put vegetables that you think fits.

Anyway this filling is a bit too much for the bread so you will most probably get left overs. My suggestion, either half the filling recipe but you might risk on having too little filling on your curry bread later on, or just make it as the recipe says, and for any leftovers, cook it with pasta or topped some rice with the delicious beef curry filling! It’s always better to have more than too little when it comes to this sort of stuff.

20160527-000111-71030.jpgOnce you curry bread has been proofed, weigh them then portion them into rounds of even pieces.

Let proof a couple more minutes under a damp towel.

20160527-000332-212216.jpgHere is the step by step on how to fill and make the Japanese curry bread (hand model by my lovely personal instructor and the chef’s trustee sous chef)

First thing first, flatten the dough then fill a reasonable amount of beef curry filling in the middle.
Pull the top and the bottom part of the flattened dough, then start to seal the top. Pinch the seam to make sure the kare-pan is sealed.

It’s easy like 1,2,3! Yep, just like do, re, mi.

20160527-002855-1735227.jpgThis is how the Japanese curry bread should look like after bring shaped. Like dumplings!

20160527-003041-1841359.jpgNow that you’ve shaped all the kare-pan. You got a bunch of sweet potato shaped bread lined, it’s time for the coating!

20160527-003709-2229887.jpgThis one is just a simple egg to breadcrumb kind of coat.

Oh and also you might find it waaay easier if you keep one hand for the dry coat and the other just for the wet coat. Seriously, makes a lot less of a mess.

20160527-013157-5517049.jpgThen all is left to do is to fry them in a hot oil until golden brown, perfectly crispy!

20160601-005851-3531755.jpgOh I love this bread. Seriously, the curry filling and the soft bread and the crispy outside is sooooo addictive. Seriously, I could eat more than 3 breads in one sitting (luckily my conscience take over).

20160601-010113-3673787.jpgI mean.. Look at those filling and the yellow bread and the golden brown crust?!

Top tip, this curry bread don’t last very long (about 2-3 days max in room temperature), so if you want to make a bunch of it and store it, don’t put it in the fridge, put it inside the freezer instead. It will prolong the life of the bread. I would say for another 2-3 weeks more but not sure since this bread didn’t even last more than 3 days before getting devoured.

But still. The first and second day I store the curry breads just on the counter top but on the second day the inside started to get sliiiiiiightly slimy before getting preheated. So I chucked them inside the freezer but then they were gone the next day..

Anyway I just microwave them to preheat the curry breads. Around 30 seconds to 1 minutes depending on your microwave.

20160601-011133-4293353.jpgHave a good one everybody!


Japanese Curry Bread (Kare-pan) Recipe
Makes about 10 pieces of bread

The Curry Bread
• 300 g bread flour
• 6 g instant yeast
• 30 g white sugar
• ½ tsp salt
• 1 tsp good quality Japanese curry powder
• 150 ml warm water (around 70-80°C)
• 30 g egg (crack, beat the egg then weigh it. Use the left over for the coating)
• 45 g unsalted butter

Beef Curry Filling:
Adjustable to your liking
• ½ piece of onion
• 1 piece of a medium size potato
• ½ of a zucchini
• 180 g minced beef
• 2 tbsp unsalted butter
• 1 tbsp curry powder (or adjust if you’re not a big fan of spices)
• Salt & Pepper to taste

• 1 large egg + leftover egg from the bread
• Panko breadcrumb to coat (around 2 cups or so)
• vegetables oil to fry (you can use canola or other deep frying oil)

How to make:
The curry bread
1) If using a stand mixer, just mix the dry indredients then slowly add the wet ingredients. With a dough hook, knead until dough is no longer sticky and stretchy. Around 5-8 minutes on high speed.
If not, in a counter top or a bowl, mix the flour, yeast, sugar, salt and curry powder until combined. Make a well in the middle then pour in the warm water, egg and butter. Mix everything together until combined.
2) Once combined, start kneading the dough by smacking it to a counter top then fold the dough, then smack it again, then fold. Do it for about 10 minutes until the dough is no longer sticky and becomes super elastic. You would know by when you poke the dough it will make a slight dent then spring back up.
3) Rest the ball of dough in a bowl then cover with a damp kitchen towel to proof in room temperature for 1 hours or in a warm oven at 70°C or 158°F for 30 minutes.

Beef curry filling
4) Peel the onion then finely chop them.
5) Peel the potato then cut them into small dices.
6) Cut the zucchini into the same size of the potato.
7) Melt the butter over a medium heat. Once heated, add in the onion, sautée for about 2 minutes, then the potato, another 2 minutes, lastly the zucchini. Cook for another 5 minutes then add in the minced beef. Cook until the meat is brown then add the curry powder and season with salt and pepper.
8) Transfer to a plate then let cool.

Filling, coating and frying the bread
9) Once the bread dough has been proofed, punch to deflate the dough then portion into even pieces. Mine makes 574g of dough then I divide it by 10 so around 57-58g per pieces. Round the pieces of dough then rest them under a damped kitchen towel for around 15 minutes.
10) Take 1 ball of dough then roll it into a disk (preferably more of an oval shape), fill with a tablespoon or so of the cooled beef curry then take the sides, stretch them a little bit, join them together then pinch to seal it. Continues with the other pieces of dough.
11) Prepare the coating station. Dip a bread into the egg then heavily coat it with the breadcrumbs. Continue to do so to the other pieces of breads.
12) Rest the bread, meanwhile, heat the cooking oil until the temperature is about 160-180°C. Fry them a couple of a time being sure not to overcrowd the pan until golden brown.
13) Serve the Kare-pan while hot.

Red Velvet Monkey Bread

20160210-171915-62355860.jpgValentine is coming!!! Yeaay time for more red-pink-purple themed dessert.

I love making a themed dessert, and for valentine I came up with this red velvet monkey bread filled with cream cheese and drizzled with cream cheese strawberry yogurt for good measure.

Ow yeah it does sounds awesome. And there’s a secret ingredient on it that will makes this extra fluffy.

20160210-172611-62771095.jpgYep! Sweet potatoes. Don’t believe it? Wait ’till you try and make some.

Usually, potatoes or sweet potatoes are used in making a fluffy yummy doughnut and I thought, why not make it into a monkey bread?

So boil or roast the sweet potatoes then go ahead and mash them until smooth.

Remember to mashed the sweet potatoes first then weigh it into the exact amount.

20160211-163455-59695266.jpg And for the rest of the ingredients are
Flour, mashed sweet potates, coco powder, butter, egg, yeast, salt, sugar, warm water and red food colouring.

20160211-163653-59813561.jpgFirst thing first is to activate the yeast, pour in half of the warm water (mine has already been mixed with the food colouring) and a tablespoon of sugar. Leave it until it started to bubble.

20160211-163844-59924115.jpgNext, combine the flour with the coco powder, salt and sugar in a big bowl.

Once combined, rub in the butter into the flour.

Next add the mashed sweet potatoes and continue to roughly mix it in.

Make a well then pour in the warm water, food colouring and activated yeast.
Knead the dough until it no longer sticks to the bowl (it might be still a little tacky).

20160211-164601-60361706.jpgRub some oil (I use vegetable oil) all over the dough just to prevent it from sticking to anything.

20160211-164921-60561374.jpgLet it proof for about 1 hour in room temperature or 30 minutes in a warm place until it has doubled in size.

20160211-165714-61034986.jpgNow on to the cream cheese filling.

Suuuper simple. Just mix together softened cream cheese, icing sugar and vanilla extract.

20160211-184731-67651598.jpgWhisk them until all smooth and creamy!

Put in the fridge until ready to use.

20160211-184844-67724887.jpgNow on to the assembly!

We got the red velvet bread dough, cream cheese filling, melted butter and the coating sugar.

Oh, also don’t forget to butter your cake pan so you can get it out easily.

20160212-185552-68152020.jpgTake a piece of the dough, put a small dollop then try your best to wrap the cream cheese.

And yes you WILL messed up the first ones but you’ll get the hang of it.

20160212-185834-68314767.jpgCoat the bread pieces with the coating sugar.

The coating sugar is super simple to make too, just mix skimmed milk powder, vanilla powder and icing sugar then add 3 drops of red food colouring. Then just mix everything the best that you could, I found that by rubbing them together is easier. You may get some lumps, just sift them to get rid of it.


Take some coloured sugar then mix it with milk and vanilla powder.
Or just use regular granulated sugar and mix.
I just don’t want the red colour to fade by the white powder.

20160212-185951-68391617.jpgThrow the pieces to the pan. I put some dollops of cream cheese filling in between and drizzle a bit of butter on top.

20160212-190126-68486375.jpgThis one is missing something… Something sweet.. Cheesy.. And yummy..

Oh yea by the way this is why buttering a generous amount of butter on the pan is important, I had a bit of trouble getting my monkey bread out since there are some cream cheese filling poking out.

20160212-190932-68972632.jpgYup! It needs a yummy sweet icing.

This one is made from the leftover cheese filling, mix with a bit of strawberry yogurt to balance out the sweetness and a bit of milk to thin it down.

20160212-193811-70691467.jpgOw yeah, this is the money shot 📷

Drizzle drizzle.. Loads and loads of it!

20160212-204504-74704929.jpgLook at that vibrant colour!

Perfect to share with your love ones.. ❤️

20160213-093532-34532460.jpgAnd the bread pieces are soft with the smooth cream cheese inside.

Oh yeah, this one could be my valentine.

20160213-093717-34637357.jpgI love how the red pops out and make it extra special.

And that oozing cream cheese icing…

20160213-213232-77552431.jpgTake a piece and share it with your love ones!

20160213-213404-77644390.jpgIn case you’re wondering the inside looks like, here you go! Fluffy and soft bread. Well it is a bit hard to rip the bread with one hand and take a photo with the other one.

20160213-213736-77856779.jpgHappy valentine and have a good one everybody! ❤️


Red Velvet Monkey Bread with Cream Cheese Yogurt Icing
Makes 30cm bunt pan size monkey bread

Sweet potato bread dough ingredients
• 500 g bread flour
• 75g sugar
• ½ tsp salt
• 1 tbsp coco powder
• 7 g bread yeast
• 175 ml warm water (around body temperature)
• 50 g unsalted butter
• 300 g mashed sweet potato
• 1 large egg
• 2 tsp red food colouring

Cream Cheese filling & icing ingredients
• 250 g cream cheese (at room temperature)
• 150 g icing sugar (i)
• ½ tsp vanilla extract
• 100 g icing sugar (ii)
• 2 tbsp yogurt (I used strawberry flavour)
• 1 tbsp milk

• 50 g butter (melted)
• 50 g milk powder
• 150 g icing sugar
• a pinch of vanilla powder
• 5-7 drops red food colouring OR pink coloured sugar

How To Make
1) Activate the yeast by pouring half of the water into the yeast and add 1 tbsp of sugar into it. Leave it until bubbly.
2) In a large bowl, mix the flour, the rest of the sugar, salt and coco powder until all combined.
3) Rub in the butter just until it has roughly incorporated.
4) Add the mashed sweet potatoes and roughly combine it.
5) Make a well in the middle then pour in the activated yeast, the rest of the warm water and the food colouring. Knead until the dough has come together and becomes soft.
6) Oil the bowl then let the dough proof in it for at least 1 hour in room temperature or 30 minutes in a warm oven (around 70°C).

7) Make the cream cheese filling by whisking together the cream cheese, icing sugar (i) and vanilla extract until smooth. Set aside around ½ a cup of the cream cheese filling for the icing. Put in the fridge for about 30 minutes – 1 hour to harden it a bit.

8) Make the coating sugar by mixing the milk powder, icing sugar and vanilla until combined then add the food colouring and rub the sugar and colouring together until it changes colour, sift any clumps (or leave it, it doesn’t matter).

9) Coat the pan with generous amount of butter.
10) Punch back the dough, take a bit of it, flatten it then put a little dollop of cream cheese in the middle. Pull the sides of the dough to the top then seal it. Dip the ball of dough into melted butter then the coating sugar. Put it into the buttered pan, repeat until the dough has all gone.
11) Bake at a preheated oven at 180°C or 360°F for around 30 – 40 minutes depending on your oven. Let cool slightly before removing it from the pan.

12) Make the cheese icing by mixing the cream cheese filling with icing sugar (ii), yogurt and milk.

13) Once slightly cooled, take it out of the oven then drizzle the top with cream cheese icing.

Salmon Pesto Cream Soup with Bread Bowl

20160111-140138-50498883.jpgFirst thing first, Happy new year everybody!!! This is the first post of 2016.

Although this is not a festive new years theme food, but why not (still) celebrate the new year?

Anyway, this food is more rustic and comforting since it’s still the winter time (or rainy season in my case). A great winter warmer meal that’s great eaten in the cold days.

This soup is actually a last minutes dump everything I got kinda soup since i’ve made the bread bowl but haven’t decided what will goes inside, and once I opened my fridge, turns out i don’t have that much of a food supply.
And yes, this post is mostly about making the bread bowl from scratch.

Let’s get started on the bread bowl, shall we?

20160112-210252-75772675.jpgFirst, dump all the dry ingredients which are flour, yeast, sugar, salt and wheat in a working surface then mix it together until all has combined.

Well of course you can mix it in a bowl but I just feel like making this in the counter is easier.

20160112-210342-75822456.jpgNext, make a well in the middle and pour in the warm water, butter and egg, mix until all incorporated.

Now I am making a wholewheat bread bowl, but if you want, you can just omit the wheat bran to make regular white bread bowl.

20160112-210417-75857356.jpgKnead the dough until the gluten developed, you can tell by when it’s no longer sticky, and when you poked the dough, it will spring back.

20160112-210450-75890196.jpgNow it’s time to let the yeast do their work! Let it rest for about 1 hour in room temperature or 30 minutes in a warm oven at about 70°C.

20160112-210536-75936751.jpgSplit the dough into the desired size.

I just weigh them in total then split it into two.

Put on a baking tray lined with parchment paper then let it rest for 10 more minutes in warm place until it rise again.

20160112-210946-76186170.jpgOnce risen, bake in the oven.

This is the most important part! Spray water all over the bread after 10 minutes of baking. This form a crusty crust that makes a good barrier so that the soup won’t leak, also makes it better because it’s crispy!

20160112-221717-80237969.jpgNow on to the soup.
As I’ve said before, I don’t really have the step by step pictures of how to make the soup because this post is more about the bread bowl, well actually also because I made a base soup then decided to add something more and went scavenging on my fridge and totally forgot to take pictures if it.

Anyway, to make the soup, cut the onion and zucchini into little dices.

20160114-191050-69050584.jpgNext, sauté them butter, then add the flour. This will thicken the soup later.

Cook until the flour has dissapear

20160114-191214-69134723.jpgAdd in milk bit by bit. If you put it all at once, it might make the soup goes lumpy because the roux (the butter and flour mixture) haven’t completely absorbed the milk.

Next thing is to add the pesto.
I made my own pesto because I have a basil tree on my garden, and every time as it has grown too high that it started to bend, I just make it into pesto! Maybe I’ll post the recipe sometimes in the future.

Then, put the salmon pieces in. It will take a little time to cook so just cook it for an additional 3 minutes.

20160114-191346-69226466.jpgCut the top of the bread,hallow out the inside to make the bowl, then pour in the hot soup straight into the bread bowl!

You got yourself a great winter warmer soup!

20160114-191555-69355195.jpgDon’t throw away the bread insides. You can use it for coutons, bread pudding, bread crumbs, stuffings and many more really.

20160114-192127-69687516.jpgAhh.. What’s a better way to go through a cold winter day with a bowl of warm soup. Seriously, I think soups are my most preferred dish.

Maybe my favourite.. But I don’t like to say that a particular food is my favourite because, how can you have a favourite?!? Food is love, and love does not choose…

Okay I’m talking gibberish right now. Sorry.

20160114-192357-69837581.jpgAnyway, I hope 2016 is a bigger and better year.

I haven’t made my new year resolution. Don’t think I’m gonna this year. Because I know me (and most probably every person that make resolutions), I’ll be super optimist and write every resolutions that comes in mind not thinking about wether it’s achievable or not, then completely forget about it 2 weeks later.

20160114-192446-69886660.jpgOne thing that I hope that I can do this year is make a youtube account of the video step by steps from this blog.
Well for me, it is easier and more fun to learn something from watching the step by steps. That’s why I can binge watch youtube for a good amount of time.
I don’t have the camera yet so I guess it has to wait. And in case you’re wondering, I still take pictures of this blog with my phone.

20160114-192555-69955176.jpgHave a good one everybody!


Salmon Pesto Cream Soup with Bread Bowl
Make 2 servings

Bread Bowl Ingredients:
• 300 g bread flour
• 6 g instant yeast
• 30 g sugar
• 1 tsp salt
• 30 g wheat bran
• 150 ml warm water (around body temperature/36°C)
• 1 small egg
• 45 g unsalted butter

Salmon Pesto Soup ingredients:
The ingredients that I didn’t put any measurements on is adjustable to your liking
• 30 g butter
• Onion
• Zucchini
• 30 g plain flour
• 600 ml milk
• 50 ml cream
• Pesto
• Salmon pieces

How to make:
1) To make the bread bowl, combine flour, yeast, sugar, salt and wheat bran in a bowl or counter. Make a well in the center.
2) Put warm water, egg and unsalted butter in the well then mix everything until combined.
Start beating (if using a mixer with a dough hook) or kneading (if done manually) until the gluten in the dough is developed, you can tell by the look of the dough that it’s soft and smooth, no longer sticky and when you pressed the dough with you thumb, the dough will spring back.
3) Put the dough in a bowl, cover with a damped tablecloth then rest it on a warm counter for an hour or in a warm oven (temperature of 70°C or 158°F) for 30 minutes.
4) Once proofed, punch the dough to inflate then weigh the whole dough (mine was 628 g), cut into 2 pieces (314g each) then shape it into a ball.
Put them on a lined baking tray, and let it proof for another 10 minutes in room temperature.
5) Bake them in a preheated oven at 100°C or 212°F for 10 minutes, spray the whole bread with water then bake them some more at 180°C or 360°F for another 30 minutes.
6) Once baked, let cool, cut off the top part then hallow out the inside of the bread.
7) To make the soup, cut the onion and zucchini into dices.
8) Sauté the cut veggies with some butter until slightly cooked then add in the flour, cook until the flour has gone.
9) Pour in the milk little by little adding more once the milk has all absorbed by the roux (butter and flour mixture), once all the milk has been incorporated, add in the cream, keep stirring until thickens.
10) Add the pesto then the salmon, cook for about 3 more minutes.
11) Pour the hot soup into the bread bowls then serve!