Sunday, August 20, 2006
Sunday, August 13, 2006
Curries of all Kinds
One thing most Asians have in common is the delectable curry. Oh how I love curries of all kinds. Thai, Indian, Japanese, Singaporean, Vietnamese, Malaysian, etc. I've tried them all and each one has a distinct taste. All are very delicious and that's why I love it.
I never used to particularly like curry. My mom made hers usually with chicken, potatoes and onions in a very huge pot. Most of the time, that meant that a party was going on, and we'd eat it with bagette bread. Never with rice. I started to experiment with curry last year when I flew to Japan. Japanese curry was a foreign commodity from India, which explains the unusual spiciness. Native Japanese cooking has more gentle and subtle flavor, so when I had the curry there, it felt out of place, however it is a staple in their culture.
My teacher took my group to a curry place near the trainstation and I ordered croquette curry that was HEAVENLY. When I got back to America, I instantly got hit with the unbearable craving for it! I had no idea where to get it since most Japanese restaurants did not serve it. I found out Mitsuwa had the dish for 5.75 with tonkatsu and immediately just had to eat it. After that, Vic showed me to an Indian buffet where I had Indian curry, then I ventured to Thai curry, and then to the Malaysian and Singaporean versions.
Today I handmade my own soymilk and made Singaporean Curry.
Soymilk
First you must soak the beans over night. The morning after, put 1/4 of the beans in a processor and enough water to submerge. Liquify it and put the paste into a large bowl. Repeat until you use up all the beans.
Pour the paste into a little cloth bag. My mom had to sew me one because we lost the old one. It kinda looks like a mini pillow case. Make sure to rinse the cloth in water first. Add in all the soy paste and two cups of water and put into a large bowl. You then squeeze, roll, and twist to get the milk out of the paste. Keep adding water inside the bag until the beans have no more milk to give.
Pour the milk into a pot and heat til it boils (you MUST stir or else it'll burn). Once it boils, immediately turn off the stove. Add in a packet of vanilla sugar and two cups of granulated sugar. Let cool and you have your own soy milk.
Curry
You'll need:
1 jar Yeo's Singaporean Curry for Chicken
1/3 cup coconut milk
1/4 of an Onion
1 Japanese yam
1 Chicken breast
First peel and cut the the yams into 1/2 inch cubes and boil for 10 minutes. Take the yams out of the water into a bowl.
Cut the chicken into cubes. Quarter the onions. Put both into a pan with olive oil and let saute until the chicken is brown on all sides. Add in the yams. Saute for an additional 5 minutes. Add in half of the jar of curry and let it coat everything in the pot. Then add in the coconut milk. Mix and let simmer. Voila, now just get a bowl of rice and chow down!
I never used to particularly like curry. My mom made hers usually with chicken, potatoes and onions in a very huge pot. Most of the time, that meant that a party was going on, and we'd eat it with bagette bread. Never with rice. I started to experiment with curry last year when I flew to Japan. Japanese curry was a foreign commodity from India, which explains the unusual spiciness. Native Japanese cooking has more gentle and subtle flavor, so when I had the curry there, it felt out of place, however it is a staple in their culture.
My teacher took my group to a curry place near the trainstation and I ordered croquette curry that was HEAVENLY. When I got back to America, I instantly got hit with the unbearable craving for it! I had no idea where to get it since most Japanese restaurants did not serve it. I found out Mitsuwa had the dish for 5.75 with tonkatsu and immediately just had to eat it. After that, Vic showed me to an Indian buffet where I had Indian curry, then I ventured to Thai curry, and then to the Malaysian and Singaporean versions.
Today I handmade my own soymilk and made Singaporean Curry.
Soymilk
First you must soak the beans over night. The morning after, put 1/4 of the beans in a processor and enough water to submerge. Liquify it and put the paste into a large bowl. Repeat until you use up all the beans.Pour the paste into a little cloth bag. My mom had to sew me one because we lost the old one. It kinda looks like a mini pillow case. Make sure to rinse the cloth in water first. Add in all the soy paste and two cups of water and put into a large bowl. You then squeeze, roll, and twist to get the milk out of the paste. Keep adding water inside the bag until the beans have no more milk to give.
Pour the milk into a pot and heat til it boils (you MUST stir or else it'll burn). Once it boils, immediately turn off the stove. Add in a packet of vanilla sugar and two cups of granulated sugar. Let cool and you have your own soy milk.
Curry
You'll need:
1 jar Yeo's Singaporean Curry for Chicken
1/3 cup coconut milk
1/4 of an Onion
1 Japanese yam
1 Chicken breast
First peel and cut the the yams into 1/2 inch cubes and boil for 10 minutes. Take the yams out of the water into a bowl.
Cut the chicken into cubes. Quarter the onions. Put both into a pan with olive oil and let saute until the chicken is brown on all sides. Add in the yams. Saute for an additional 5 minutes. Add in half of the jar of curry and let it coat everything in the pot. Then add in the coconut milk. Mix and let simmer. Voila, now just get a bowl of rice and chow down!
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