關於 simple squash recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Korean squash pancake is an very simple and quick cuisine. Let's try it out.

Ingredients:

Korean Squash ................ 1 Pcs
Flour ................................. 3 Tbsp
Corn Starch ...................... 2 Tbsp
Water ................................ 1/4 Cup
Salt ................................... 1/4 tsp
Black Pepper ..................... 1/4 tsp

YouTube: @Chris Wong Private Kitchen Cooking Channel
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By 我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel

Preparation:

1. Seasoning the Korean squash with a pinch of salt for 5 minutes.

2. Add the flour, corn starch, salt, pepper, Korean squash, water together and mix well.

3. Heat up a pan of oil. Add the batter and cook well until golden brown on the edges.


材料：-
櫛瓜(切幼條)........1個
麵粉......................3湯匙
粟粉......................2湯匙
水..........................1/4杯
鹽..........................1/4茶匙
胡椒粉..................1/4茶匙

做法：-

1. 下少許鹽與櫛瓜條拌勻，待5分鐘。
2. 將鹽、胡椒粉與麵粉、粟粉混合，然後與櫛瓜條拌勻，加入水拌勻成櫛瓜煎餅麵糊。
3. 熱油鍋下櫛瓜煎餅麵糊鋪平，煎至兩面金黃便可。

A simple but nutritious healthy rice dish with popular ingredient in the autumn season which is butter squash. You will love how this dish turn out and how yummy it taste.

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I made this curry and rice inspired by Manga/Anime (Rokuhoudou Yotsuiro Biyori).

The curry is from scratch using curry powder (no roux). Light, refreshing, and enhances the flavor of vegetables. Increases your appetite in hot summer! Instead of deep frying the veggies, I steamed them in a frying pan. Very simple yet delicious.

This type of curry is called "Dried Curry" in Japan. It is very thick, easy to eat, and satisfying! Give it a try 😉

---------------------------------
Japanese Summer Vegetable Curry (Rokuhoudou Yotsuiro Biyori Inspired Recipe)

Difficulty: Easy
Time: 30 min

Ingredients:
((Dried Curry))
300g (10.6oz.) ground beef and pork mixture
3 tomatoes
1 onion
1 tbsp. grated ginger
1 clove grated garlic
2 tbsp. curry powder
2 tsp. garam masala
1 tsp. Salt
2 tbsp. soy sauce
((Vegetables))
Kabocha (Japanese squash)
Okra
red bell pepper
asparagus
lotus root
eggplant
zucchini
((Others))
cooked rice
olive oil or cooking oil

Directions:
((Dried Curry))
1. Finely chop the onion. Grate ginger and garlic together.
2. Drop the tomatoes into the boiling water. Remove them after 30 seconds, when the skins begin to peel. When they become cool enough to handle, peel then dice.
3. Heat olive oil or cooking oil in a frying pan. Stir-fry onion, ginger, and garlic on low, until they turn golden. Caramelized onion adds extra sweetness to curry.
4. Add ground beef and pork mixture and cook until no longer pink. Mix in curry powder. Add the diced tomatoes and cook on medium high until the water is almost gone. Season with garam masala, salt, and soy sauce then cook for about 3 minutes. Be careful, you will lose the flavor of garam masala if you cook too much at the end.
((Vegetables))
1. Wrap Kabocha in a plastic wrap then cook in microwave for 2 minutes, then slice. Cut Okra, lotus root, and eggplant, then soak in water to remove the bitter taste and avoid the color change. Rub Okra with salt to smooth out the hairy surface, then peel the stem (you don't want to cut it off to keep the seeds in). Peel away the tough outer layer of asparagus if needed.
2. Heat olive oil in a frying pan, then steam-cook all the vegetables for about 3~5 minutes.
((Finish))
1. Serve the dried curry over the rice. Arrange the cooked vegetables.

レシピ（日本語）
https://cooklabo.blogspot.com/2018/08/Japanese-Summer-Vegetable-Curry.html
---------------------------------

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