Pork curry empanada


Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the other night. See, the last time Speedy came home with bags of chicken curry empanada from Kowloon House, we were very disappointed. Apparently, Kowloon has changed the recipe and the chicken curry empanada is now so sweet it can be served as dessert. I promised myself I'd … [Read more...]

Curried pork, spinach and rice casserole


Early this month, I agreed to take part in a project called "World's best curry powder" which aims to create a curry powder "with a taste that will appeal to taste buds whether you live in Copenhagen, New York or Tokyo. A global taste profile..." ┬áThe project proponent, Danish chef Alex Toft Nielsen, says that the panel that will help create this global taste profile will … [Read more...]

15-minute ground pork and vegetable curry


The thing about cooking with fresh ingredients is how the preparation time seems to be just as long the actual cooking time, if not longer. Take this ground pork and vegetable curry dish -- peeling, trimming and cutting the vegetables took twenty minutes; the actual cooking time was likewise twenty minutes. In the end though, the seemingly tedious job of prepping the … [Read more...]

15-minute shrimp curry


Summary: Vacuum-packed shelled and deveined shrimps, and curry paste in a jar, conveniently available in groceries and supermarkets, were used in this dish. Preparation time was reduced to a mere five minutes. Cooking time was ten minutes for a total of 15 minutes. … [Read more...]

Beef curry on a shoestring budget


If you need to stretch your meat, cut them into smaller pieces. Add vegetables that go well with the meat and -- presto! -- you've doubled the amount of the cooked dish. It's something I learned from two women.When Speedy and I were newly married and living with his family, I had the surprise of my life the first time that I ate kare-kare prepared by my mother-in-law. … [Read more...]

Fresh herbs in my lamb curry


Lamb curry is almost always associated with India where it most probably originated. But lamb curry also figures prominently in Southeast Asian cooking, particularly in Indonesia where it is known as Gulai Korma, Malaysia and Thailand. In the Southeast Asian versions of the dish, fish sauce (patis) is used as seasoning.We had lamb curry for lunch yesterday and I used … [Read more...]

Green curry paste: how hot do you want your food?


Curry powder is a familiar item in the supermarket. It is even sold in repacked pouches in most vegetable stalls of wet markets. Filipinos are not only familiar with the dish known as chicken curry; most love it. And that includes me. Chicken curry is one of the three dishes that my mother knew how to cook so you can just imagine how often my brother and I had it in our … [Read more...]

Beef curry

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A rich meal with a thick sauce for a cold night. Finally, the weather had been friendlier these past few days; it rains most nights. And eating rich dishes like beef curry does not leave that feeling of indigestion.Stewing beef is best for this dish. Personally, I prefer brisket or short ribs. While some cooks prefer to add the curry powder towards the end of cooking … [Read more...]