I always curious how japanese made their curry thick and brown?
in my country, curry is yellow and not really thick (it use coconut milk but still aqueous)
so i search for the recipe and found that they use "curry roux", it's an instant curry powder...
you may find it on your supermarket or hypermarket
but on my small hometown, there's nothing!
so i
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NO, you don't have to wait it's cold. i said, "For me, it's the best if you wait until the vapor is gone. It softened the stink and taste of leeks"... but if you want to eat it with the flavour of leek, it's up to you...
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onigiri? bukannya gampang bgt tuh? cm tinggal ditambah garam (atau vinegar/cuka klo km mau)trus di bentuk n di hiasin rumput laut yg lembaran itu kan? km salah di mananya? lol recently i'm being very active at cooking.
brownies kukus is the next target (since no amanda here T___T)
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in my family, it's normal to have a "rough breakfast" lol
at first they are so negative to this curry, but in the end they eat all up! LOL
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