990923curry

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September 23: Men's Cooking Class No.13: Spicy Curry　　　by Mie

As I got a chunk of juicy Tasmanian beef, Ken tries spicy beef curry dish he learned at the school the other day.
The first thing to do is to "polish", not mere "wash", rice before set it in the electric cooker.

Frequent close-look at the cooking instruction may not always guarantee tasty dishes, Ken. The ingredients of the day, from back left: raisins, sliced onion, Garam Masala, potato, butter, curry powder, starch, chopped garlic and ginger, soy sauce and salt, ground carrot, black pepper, and beef chunk.

Beef chunk is cut into large blocks and peppered and salted.

The beef block is browned in a pan with small amount of salad oil. The beef is then taken out of the pan and stocked in a bowl for a while.

In the same pan, butter is melted for roasting garlic, ginger, and sliced onion. After the color of the sliced onion turns translucent, starch and curry powder are added. Roast them patiently on a low flame so as not to be scorched.

A sufficient mixing will make the ingredient damped. Ken is soaked with sweat on his forehead, as he has to constantly mix the ingredient upside-down from the pan bottom to prevent them from scorching. Further mixing will turn the ingredient to be dried out. Finally, bouillon is added.

After simmering for a while, remove harshness and put the beef block, ground carrot, and potato.

Boil the ingredient down to a proper consistency by frequent mixing upside-down from the pan bottom to prevent them from scorching. The kitchen is already filled with mouth-watering aroma. I want to eat it as soon as possible, indeed.

This is the result of the day. Homemade pickles (right) Ken made a few days ago is served as well. On the left is a cup of Rasshie, a kind of cold drink made from milk and yogurt. The main dish was too spicy for me, but it was so tasty. The cold drink cools down my hot tongue. The curry will become mellower and tastier tomorrow. I am expecting for it!

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September 23: Men's Cooking Class No.13: Spicy Curry　　　by Mie
	As I got a chunk of juicy Tasmanian beef, Ken tries spicy beef curry dish he learned at the school the other day. The first thing to do is to "polish", not mere "wash", rice before set it in the electric cooker.
Frequent close-look at the cooking instruction may not always guarantee tasty dishes, Ken. The ingredients of the day, from back left: raisins, sliced onion, Garam Masala, potato, butter, curry powder, starch, chopped garlic and ginger, soy sauce and salt, ground carrot, black pepper, and beef chunk.
	Beef chunk is cut into large blocks and peppered and salted.
	The beef block is browned in a pan with small amount of salad oil. The beef is then taken out of the pan and stocked in a bowl for a while.
In the same pan, butter is melted for roasting garlic, ginger, and sliced onion. After the color of the sliced onion turns translucent, starch and curry powder are added. Roast them patiently on a low flame so as not to be scorched.
A sufficient mixing will make the ingredient damped. Ken is soaked with sweat on his forehead, as he has to constantly mix the ingredient upside-down from the pan bottom to prevent them from scorching. Further mixing will turn the ingredient to be dried out. Finally, bouillon is added.
	After simmering for a while, remove harshness and put the beef block, ground carrot, and potato.
	Boil the ingredient down to a proper consistency by frequent mixing upside-down from the pan bottom to prevent them from scorching. The kitchen is already filled with mouth-watering aroma. I want to eat it as soon as possible, indeed.
This is the result of the day. Homemade pickles (right) Ken made a few days ago is served as well. On the left is a cup of Rasshie, a kind of cold drink made from milk and yogurt. The main dish was too spicy for me, but it was so tasty. The cold drink cools down my hot tongue. The curry will become mellower and tastier tomorrow. I am expecting for it!