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Sake-Shochu-Manual.today Curry
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Benefits 4Wellbeing Glossary ReachUs Curry rice
Materials for 4 servings 2 cup uncooked rice 1/2 pound choice of meats from beef, pork and chicken, or seafood like shrimp 2 onion, chopped 1 large carrot, chopped 1 or 2 potato, chopped to 1/2 inch cubes 1 apple chopped, optional 2 tablespoon butter 2 to 4 clove garlic 1 teaspoon shredded ginger 2 tablespoon curry powder 4 tablespoon all purpose flour 3.5 cup water 4 bullion cube (5 gram each) 1 tablespoon chutney or jam 1 tablespoon Worcester Shire sauce 1 teaspoon soy sauce Cooking · Cook rice as written in how to cook rice. · Cut meat to thin slices, and tenderize meat using one of the methods in tenderization. (For an example, add ¼ teaspoon of baking soda and 1 teaspoon of water, mix, and leave at room temperature for a few hours.) · In a cooking pan, sauté ginger, garlic and onion, carrot, potato and meat at high heat for 4 minutes. Add curry powder, chutney (or jam), bullion cubes, butter, and mix. Add 3 cups of water. Add flour after dissolving in ½ cup of water. Mix well gently. Continue heating gently for 30 minutes, or until everything becomes well cooked. · After heat is turned off, add Worcester Shire sauce and soy sauce, and mix. · Coriander, turmeric, cumin may be added at the final stage if more spicy taste is desired (not more than 1/2 teaspoon each) |
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