August 31, 2024 • 5 mins
Chicken katsu with green salad
Ingredients:
230g Panko Crumbs Sun Valley – $3 for 400g $2 1tbl (20g)
Sesame seeds $1.55 – 100g 31c
4 eggs 66c an egg $2.64
500g chicken meat $7
½ head lettuce $1.50
½ Cup chopped mint $2.30
1 tbl Worchester sauce $2.60 for 250ml 16 c
1 tbl mustard $3.90 for 200g 30 c
1 tbl soy $3 for 500ml 9 c
1 tbl tomato sauce $5.40 for 270ml 30 c
1 Lemon $1
Existing Ingredients:
4-6 portions of leftover cooked rice
salt and pepper
1 cup of oil
Directions:
- Add chicken, salt, pepper and panko crumbs, into the eggs and mix well
- Heat a little oil over a medium heat.
- Fry the chicken for about 8 mins until fully cooked. Some of the bits will get crispy. That’s a good thing.
- Next mix the Worchester sauce, mustard, soy and tomato sauce.
- Mix the lettuce and cucumber with the sesame seeds and lemon
- Lay the salad and chicken on the rice and serve! Drizzle with the sauce and enjoy.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News TALKSEDB Now.
Speaker 2 (00:13):
Mike Vander Allison. We've given him a couple of weeks off.
Hasn't had a holiday in about ten years, he told us.
We've given him a couple of weeks off. And ganiche
Raj is going to join us this morning because a
couple of weeks ago we had Ganeshe on to talk
about the Humble Yum Yum project, his work teaching people
to cook nutritious meals on a budget. It was very popular,
and so today he's back to share one of those
recipes with us.
Speaker 3 (00:33):
Good morning, good morning, Thank you so much for having
me on this beautiful day.
Speaker 2 (00:37):
Well, we had a lot of feedback and people were
very interested in the recipes, and somebody did text to say, hey,
you know, like at the supermarket you can pick up
one of your Humble Yum Yum recipes and for twenty
dollars you can feed four people, which is pretty awesome.
Speaker 4 (00:52):
Thank you so much.
Speaker 3 (00:53):
I mean, this is exactly what the plan is is
for people to feel like, oh I can do this
for twenty bucks. It's not a big deal, you know,
That's what I'm trying to do is get people to
feel relaxed with this, do it more and hopefully you
save some money in your little bit happy now.
Speaker 2 (01:07):
Chicken cut suit is very popular at the moment. The
kids love it as well. So you've got a little
chicken katsu recipe for us with a green salad. Talk
me through it.
Speaker 3 (01:16):
Okay, So this is one of those perfect recipes to
say global food that doesn't cost the world, which is
one of our little yum yum sayings, and.
Speaker 4 (01:24):
This is perfect for that.
Speaker 3 (01:26):
You know, people often get intimidated by food that's not
from their backyard, and this is so simple. We're using
chicken that's readily available. I used half a kilo. That's
seven bucks. You can still do that pancoke crumbs and
eggs and literally you just combined the whole thing in
one go. You just crack the eggs, chop the chicken,
(01:46):
put the panco in.
Speaker 4 (01:47):
Fried all up.
Speaker 3 (01:48):
You've had some rice left over, and then you make
a little green salad on the side with some fresh
cucumber and some fresh lemon. The sauce is magic. I
have taught so many people that sauce this is like
your magic home cut suit, one tablespoon Worcester, one tablesman mustard,
one tablespoon soy, one tablespoon tomato sauce, and you mix
(02:08):
it all up and you're like, Wow, did I just
make my own cutsu?
Speaker 2 (02:12):
You did?
Speaker 4 (02:14):
You did? You did?
Speaker 3 (02:16):
And the cost of it is something I really wanted
to do. And I've sent the recipe through to you
guys because I want people to understand how I came
up with my little number, right, and and you know,
the math is important here because we're talking about saving money.
So this comes in at just under eighteen bucks and
four people.
Speaker 2 (02:33):
And it's great because the recipe I'm looking at you've
actually put the cost of everything beside it I had,
which this is these people, Yeah, it is possible, Hey,
this is this might be It's a very naive question.
I've only ever had cutsu chicken, But can you use
katsu for other protein?
Speaker 4 (02:50):
Thank you for this beautiful segue. I appreciate it.
Speaker 3 (02:54):
I think that's exactly right that people thinking no, but
you've nailed it, you Frans, You've nailed it.
Speaker 4 (02:59):
That's the thinking. We need what you got left?
Speaker 3 (03:01):
You want to do some port, Maybe there's some pork
chops on special. Let's do some pork cutsu And with fish,
what's interesting with fishes if you went for something a
little firmer, like the blue cord that we have in
New Zealand, which is so abundant with so lucky. The
whole planet admires us for having this firm blue cod fish.
We take it for grander sometimes, but that is perfect
(03:21):
for this recipe where you bind it with the eggs
and the panco when you fry it. Cauliflower don't don't
don't call me names, but if you're one hundred percent vegetarian,
I would got cauliflower. Do you know.
Speaker 2 (03:34):
It's taken me probably four decades to come to love
the cauliflower, but I am loving what you can do
with it now.
Speaker 3 (03:43):
It is a very powerful and versatile I think versatility
with it because you can make cauliflower steaks, you can
make califlowers soup, you can make cauliflower rice, you can florettes.
Speaker 4 (03:53):
You know, there's so many It can be a.
Speaker 3 (03:55):
Sauce and it's not usually the thing that supermarkets very well,
you know what I mean. We're not talking about cauliflower
as much as we are other things.
Speaker 2 (04:05):
No love what you can do with it. But you've
got in this recipe four to six portions of leftover
cooked rice. Now, we've got to be careful with our
leftover rice, don't we.
Speaker 4 (04:14):
We do?
Speaker 3 (04:15):
And I usually try to use mine by day three.
That's really do you know what I mean? I'm like,
I'm getting, I'm getting. And that's good too, because what's
great is like you see the rice in the fridge
and it inspires you to try and use it up
with something. You know, you don't want anything to go
to waste. Most people don't. Most people I don't know.
Speaker 4 (04:32):
Well, let's put it so.
Speaker 3 (04:33):
I think everybody I've ever met, through doing shows or teaching,
everybody wants to do the right thing. It's just sometimes
people are tired, you know, life gets over you. So otherwise, yes,
please cooked rice, leftover rice. In fact, this is also
perfect for leftover noodles.
Speaker 4 (04:52):
Do you know what I mean? All we're doing is creating.
Speaker 3 (04:54):
A base to absorb all the beautiful stuff that's happening
on top.
Speaker 4 (04:57):
And that all I did was use rice.
Speaker 2 (05:00):
And how hating that? Reheting that rice. We've got to
do that, don't we?
Speaker 4 (05:05):
We do?
Speaker 3 (05:06):
Do?
Speaker 4 (05:06):
So?
Speaker 3 (05:07):
I think you know the rise. Reheating depends on how
much you've got. I mean, some people hate microwaves. I
am a practical human. Sometimes I just need to put
something in for twenty seconds and so yeah, microwaves are
really easy to get that moving.
Speaker 4 (05:23):
And I deal with a lot of busy people, so
speed is a big thing.
Speaker 2 (05:27):
Ginnish, We're going to put this recipe up on our
website newstalksib dot co, dot m Z. But where can
people find your recipes from the humble yum Yam.
Speaker 3 (05:36):
Well, the Humble yum Yam is available on YouTube, on Facebook,
on Instagram, and on TikTok. So wherever you get your recipes.
Speaker 2 (05:46):
I love it. Hey, thank you so much for filling
in for your friend Mike. We really appreciate it.
Speaker 1 (05:51):
For more from the Sunday Session with Francesca Rudken, listen
live to News Talks it Be from nine am Sunday,
or follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudkin
from News TALKSEDB Now.
Speaker 2 (00:13):
Mike Vander Allison. We've given him a couple of weeks off.
Hasn't had a holiday in about ten years, he told us.
We've given him a couple of weeks off. And ganiche
Raj is going to join us this morning because a
couple of weeks ago we had Ganeshe on to talk
about the Humble Yum Yum project, his work teaching people
to cook nutritious meals on a budget. It was very popular,
and so today he's back to share one of those
recipes with us.
Speaker 3 (00:33):
Good morning, good morning, Thank you so much for having
me on this beautiful day.
Speaker 2 (00:37):
Well, we had a lot of feedback and people were
very interested in the recipes, and somebody did text to say, hey,
you know, like at the supermarket you can pick up
one of your Humble Yum Yum recipes and for twenty
dollars you can feed four people, which is pretty awesome.
Speaker 4 (00:52):
Thank you so much.
Speaker 3 (00:53):
I mean, this is exactly what the plan is is
for people to feel like, oh I can do this
for twenty bucks. It's not a big deal, you know,
That's what I'm trying to do is get people to
feel relaxed with this, do it more and hopefully you
save some money in your little bit happy now.
Speaker 2 (01:07):
Chicken cut suit is very popular at the moment. The
kids love it as well. So you've got a little
chicken katsu recipe for us with a green salad. Talk
me through it.
Speaker 3 (01:16):
Okay, So this is one of those perfect recipes to
say global food that doesn't cost the world, which is
one of our little yum yum sayings, and.
Speaker 4 (01:24):
This is perfect for that.
Speaker 3 (01:26):
You know, people often get intimidated by food that's not
from their backyard, and this is so simple. We're using
chicken that's readily available. I used half a kilo. That's
seven bucks. You can still do that pancoke crumbs and
eggs and literally you just combined the whole thing in
one go. You just crack the eggs, chop the chicken,
(01:46):
put the panco in.
Speaker 4 (01:47):
Fried all up.
Speaker 3 (01:48):
You've had some rice left over, and then you make
a little green salad on the side with some fresh
cucumber and some fresh lemon. The sauce is magic. I
have taught so many people that sauce this is like
your magic home cut suit, one tablespoon Worcester, one tablesman mustard,
one tablespoon soy, one tablespoon tomato sauce, and you mix
(02:08):
it all up and you're like, Wow, did I just
make my own cutsu?
Speaker 2 (02:12):
You did?
Speaker 4 (02:14):
You did? You did?
Speaker 3 (02:16):
And the cost of it is something I really wanted
to do. And I've sent the recipe through to you
guys because I want people to understand how I came
up with my little number, right, and and you know,
the math is important here because we're talking about saving money.
So this comes in at just under eighteen bucks and
four people.
Speaker 2 (02:33):
And it's great because the recipe I'm looking at you've
actually put the cost of everything beside it I had,
which this is these people, Yeah, it is possible, Hey,
this is this might be It's a very naive question.
I've only ever had cutsu chicken, But can you use
katsu for other protein?
Speaker 4 (02:50):
Thank you for this beautiful segue. I appreciate it.
Speaker 3 (02:54):
I think that's exactly right that people thinking no, but
you've nailed it, you Frans, You've nailed it.
Speaker 4 (02:59):
That's the thinking. We need what you got left?
Speaker 3 (03:01):
You want to do some port, Maybe there's some pork
chops on special. Let's do some pork cutsu And with fish,
what's interesting with fishes if you went for something a
little firmer, like the blue cord that we have in
New Zealand, which is so abundant with so lucky. The
whole planet admires us for having this firm blue cod fish.
We take it for grander sometimes, but that is perfect
(03:21):
for this recipe where you bind it with the eggs
and the panco when you fry it. Cauliflower don't don't
don't call me names, but if you're one hundred percent vegetarian,
I would got cauliflower. Do you know.
Speaker 2 (03:34):
It's taken me probably four decades to come to love
the cauliflower, but I am loving what you can do
with it now.
Speaker 3 (03:43):
It is a very powerful and versatile I think versatility
with it because you can make cauliflower steaks, you can
make califlowers soup, you can make cauliflower rice, you can florettes.
Speaker 4 (03:53):
You know, there's so many It can be a.
Speaker 3 (03:55):
Sauce and it's not usually the thing that supermarkets very well,
you know what I mean. We're not talking about cauliflower
as much as we are other things.
Speaker 2 (04:05):
No love what you can do with it. But you've
got in this recipe four to six portions of leftover
cooked rice. Now, we've got to be careful with our
leftover rice, don't we.
Speaker 4 (04:14):
We do?
Speaker 3 (04:15):
And I usually try to use mine by day three.
That's really do you know what I mean? I'm like,
I'm getting, I'm getting. And that's good too, because what's
great is like you see the rice in the fridge
and it inspires you to try and use it up
with something. You know, you don't want anything to go
to waste. Most people don't. Most people I don't know.
Speaker 4 (04:32):
Well, let's put it so.
Speaker 3 (04:33):
I think everybody I've ever met, through doing shows or teaching,
everybody wants to do the right thing. It's just sometimes
people are tired, you know, life gets over you. So otherwise, yes,
please cooked rice, leftover rice. In fact, this is also
perfect for leftover noodles.
Speaker 4 (04:52):
Do you know what I mean? All we're doing is creating.
Speaker 3 (04:54):
A base to absorb all the beautiful stuff that's happening
on top.
Speaker 4 (04:57):
And that all I did was use rice.
Speaker 2 (05:00):
And how hating that? Reheting that rice. We've got to
do that, don't we?
Speaker 4 (05:05):
We do?
Speaker 3 (05:06):
Do?
Speaker 4 (05:06):
So?
Speaker 3 (05:07):
I think you know the rise. Reheating depends on how
much you've got. I mean, some people hate microwaves. I
am a practical human. Sometimes I just need to put
something in for twenty seconds and so yeah, microwaves are
really easy to get that moving.
Speaker 4 (05:23):
And I deal with a lot of busy people, so
speed is a big thing.
Speaker 2 (05:27):
Ginnish, We're going to put this recipe up on our
website newstalksib dot co, dot m Z. But where can
people find your recipes from the humble yum Yam.
Speaker 3 (05:36):
Well, the Humble yum Yam is available on YouTube, on Facebook,
on Instagram, and on TikTok. So wherever you get your recipes.
Speaker 2 (05:46):
I love it. Hey, thank you so much for filling
in for your friend Mike. We really appreciate it.
Speaker 1 (05:51):
For more from the Sunday Session with Francesca Rudken, listen
live to News Talks it Be from nine am Sunday,
or follow the podcast on iHeartRadio.
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