like wind Posted July 21, 2007 Report Share Posted July 21, 2007 Hello to all, I like to cook (but don't have a kitchen )I'm now interested in curries. NOT that maggie instant curry...Do you guys have any receipt on curry?Feel like wind, roaming free... Quote Link to comment Share on other sites More sharing options...
Baloo Posted July 24, 2007 Report Share Posted July 24, 2007 eh... if you dun have a kitchen, you can forget about cooking any curry or whatever... you won't even be able to boil an egg... Quote Link to comment Share on other sites More sharing options...
Baloo Posted July 24, 2007 Report Share Posted July 24, 2007 but for the sake of posting, curries from scratch is really about what you like in it.for me, the lazy man, i use a curry powder mixture base from earthern pot.according to my mudder, (haha... dun knock her ok? she is as good as cooks come leow... ask anyone who tried her cooking )earthern pot curry powder is closest to her own reciepie... which is good enough for me...just follow the instructions except to use NO coconut milk or any other milk...just heat oil, fry in shallots till fragrant, add in curry powder, stir fry till mixed, and add small amt of water (one rice bowl) and put in the chicken/mutton. stir fry mixing thoroughly under low heat but still boiling the sauce gently... add water if too dry... and stir fry till the meat is cooked to your satisfaction... it's a dry sauce curry, like rendang... and it's quite delicious...to assemble your own curry mix is too much of a hassle these days when others have 'perfected' the formula and selling it in prepacked packs...the personal touch and finnesse is when you fry in your own shallots and chilli to 'tune' the 'spiciness' and 'hotness' of the curry. and your skill to stir fry the meat till cooked without making it hard carbon (overfry) or raw (undercooked)enjoy! Quote Link to comment Share on other sites More sharing options...
Buaya Posted July 25, 2007 Report Share Posted July 25, 2007 Where to get good curry powder or paste?? I always feel like cooking my own curry... My mum uses bottled curry pastes when she cooks curry for special occasions... but I always think we can do better... Quote Visit me @ http://ibuaya.blogspot.com Link to comment Share on other sites More sharing options...
Baloo Posted July 25, 2007 Report Share Posted July 25, 2007 already stated in my post above...the brand is Earthern Pot it's in powder form sachets. read the label for relative weight of meat per packet... and you will need to moderate accordingly. Quote Link to comment Share on other sites More sharing options...
mature53 Posted July 1, 2010 Report Share Posted July 1, 2010 I knew the wet market next to Block 13, Old Airport Road, there is a famous stall selling all type of curry paste, u can order to suit ur taste. Quote Link to comment Share on other sites More sharing options...
tookidooki Posted July 28, 2010 Report Share Posted July 28, 2010 Well, I get my spices and curry powder from a indian lady stall in Teban Gardens. For a small market, Teban Garden is quite well stocked.Just perfected a simplified dry curry crab recipe the other day and turned out delicious, just like the ones in Muthu's curry...yay! Quote Link to comment Share on other sites More sharing options...
老猫与蛇 Posted December 6, 2010 Report Share Posted December 6, 2010 For me, I suggest to h Japanese curry. You could easily get the Japanese curry cube/ roux at Japanese convenient store.Plz refer to the video below:http://www.youtube.com/watch?v=2Uz2JjVhA9othe chef is teaching to add banana into the curry! but i m always using apple, it is more than enough.It might be as simple as abc if u just follow the instructions. Quote Link to comment Share on other sites More sharing options...
Guest Keefey88 Posted December 6, 2010 Report Share Posted December 6, 2010 Apart from using the earthern pot curry powder and preparation method as suggested, there are 6 additional spices that would make the curry even more heavenly. They are:bawang merah (skinned whole shallots)Ginger (smashed/flattened)cinnamon stickstar aniselemon grass (smashed/flattened)sambal chilly (for added spiciness)these are to be fried till fragrant before adding your curry paste. adding these will bring on a typical peranakan taste and style to your curry....... Enjoy!!! Quote Link to comment Share on other sites More sharing options...
darkflame Posted December 15, 2010 Report Share Posted December 15, 2010 I nearly burnt down my kitchen cooking curry. :oops: Apart from using the earthern pot curry powder and preparation method as suggested, there are 6 additional spices that would make the curry even more heavenly. They are:bawang merah (skinned whole shallots)Ginger (smashed/flattened)cinnamon stickstar aniselemon grass (smashed/flattened)sambal chilly (for added spiciness)these are to be fried till fragrant before adding your curry paste. adding these will bring on a typical peranakan taste and style to your curry....... Enjoy!!!You sound like a cooking expert. Are you one? Quote I'm always running after you. You are my ideal. You are me. Link to comment Share on other sites More sharing options...
Guest Keefey88 Posted December 18, 2010 Report Share Posted December 18, 2010 Well, I would not shamelessly lay claim as a good cook... But there again, it's a title that many has bestowed upon me... So perhaps I'm not that modest afterall... Hahaha... Quote Link to comment Share on other sites More sharing options...
qedcwc Posted December 18, 2010 Report Share Posted December 18, 2010 Which type of curry? There's difference between the curry that is added with coconut milk (Malay version) and the authentic Indian curry, which does not use coconut milk at all.I requested my mother to cook Indian curry during the recent Deepavali and she cooked in such a way that the viscous gravy was so tasty! Indian curry is basically cooked by cooking potatoes until they 'melt' to form the gravy. The trick my mum employed was that she used US potatoes which 'melt' easily. She cooked so much that the leftover we used it to go with roti canai (roti prata) I bought from outside for breakfast! :thumb: Quote "You like who you like lah. Who cares if someone likes the other someone because of their race? It's when they hate them. That's the problem."Orked (acted by Sharifah Amani) in SEPET (2004, directed by Yasmin Ahmad) Link to comment Share on other sites More sharing options...
Guest Curry lover Posted February 17, 2012 Report Share Posted February 17, 2012 Which type of curry? There's difference between the curry that is added with coconut milk (Malay version) and the authentic Indian curry, which does not use coconut milk at all. I requested my mother to cook Indian curry during the recent Deepavali and she cooked in such a way that the viscous gravy was so tasty! Indian curry is basically cooked by cooking potatoes until they 'melt' to form the gravy. The trick my mum employed was that she used US potatoes which 'melt' easily. She cooked so much that the leftover we used it to go with roti canai (roti prata) I bought from outside for breakfast! Can ask mami for the recipe? Quote Link to comment Share on other sites More sharing options...
qedcwc Posted February 17, 2012 Report Share Posted February 17, 2012 Can ask mami for the recipe? Hahaha.... u cook for me to taste can? Quote "You like who you like lah. Who cares if someone likes the other someone because of their race? It's when they hate them. That's the problem."Orked (acted by Sharifah Amani) in SEPET (2004, directed by Yasmin Ahmad) Link to comment Share on other sites More sharing options...
Guest curry lover Posted February 18, 2012 Report Share Posted February 18, 2012 Hahaha.... u cook for me to taste can? No problem. Quote Link to comment Share on other sites More sharing options...
sgpboyboy Posted February 20, 2012 Report Share Posted February 20, 2012 No problem.ke ke can include me ... i love curry too Quote Link to comment Share on other sites More sharing options...
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