Saturday, July 7, 2012

I Want To Cook Myself Some Chicken Curry!

Want want want want want want want…

Kari ayam Jepang agak beda dengan Kari Indonesia yang menonjolkan  santan atau Kari India yang menonjolkan rasa pedas. Kari Jepang biasanya mengutamakan isi.

  1. Cut the ingredients…
    1. Cut peeled 2-3 pcs. potatos and a carrot into bite-size wedges.
    2. Cut an onion 1cm width.
    3. Finely chop a piece of garlic.
    4. Keep the cut potato in water for 5 minutes.
    5. Also cut 500 grams of meat, beef or chicken thigh, in my case, into bite size.(*1)
  2. Warm up olive oil in a deep pot and put potato, carrot and onion,and stir-fry, using wooden paddle, till the surface have been coated with oil and get transparent.
  3. Then add garlic and meat and keep stir-frying till surface of meat have been cooked.
  4. Add 1/2 cup of red wine and 1.5 litre of water.
  5. Once it's boiled, remove foam patiently.
  6. Once you have been sick and tired of endless removal, add 2pcs. Bouillon cube.
  7. Cover the pot with a rid, and simmer over 1 hour with low heat, or pressurize for 25 minutes, using pressure cooker if available and you have no hesitation.

  8. Once the foods have been tenderly cooked, add curry cubes (whole amount from a package) and keep simmering with low heat till the cubes are completely desolved.
  9. Turn off the burner, cover the pot with a rid and keep it overnight in fridge or as it is, if your kitchen is cool enough - OMG(*2).
  10. Cook something quickly (oops, I should have menthioned this at sequence #7 ) or simply call for pizza (or sushi?) delivery for tonight, if no energy left.
  11. Have a good sleep, dreaming about the curry. zzz...
  12. Reheat it in next morning in case the curry has been kept in room temperature.
  13. Reheat before serving and serve it with freshly steamed rice.
(*1)If you are thinking about freezing remaining curry, better cut the ingredients smaller, as freezing may destroy their texture, especially potato.
(*2)Of course you can enjoy curry rice right after cooking, but keeping overnight in a safe way is highly recommended, as I believe the taste absorbs into meat and vegetables much better this way.

Masanao Shinohara's Chicken Curry Recipe on Cooking With Dog

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