I'm going to have to try some these. Here's my contribution:
:bounce: Opo-Opo's Sparkling Curry: :bounce:
Serves about two to three.
Prep time: About 15 minutes.
Cook time: Around 2 hours depending on how you like it.
Total time: For me around 2 hours and 15 minutes, but this can vary and I will explain why.
Ingredients:
-Chopped stew beef.
-2 to 3 cups of chives.
-A batch of green bananas. MUST BE GREEN!!!
-1 box of golden curry instant curry mix.
-A bottle of sweet rice oil.
-A bottle of soy sauce.
-2 cups of water.
-1 or 2 table spoons of garlic salt.
-Cream or whole milk.
Preparation:
1. In a medium to large size pot, poor a little of the sweet rice oil in just enough to cover the bottom. Heat the pot on a high setting.
2. Once warm, dump all the meat you have in, and poor the sweet rice oil in again until it covers about two thirds of the meat. Stir steadily for about 5 to 7 minutes.
3. When the meat begins to change color, poor in the soy sauce just enough to turn the oil into a very light brown color. Soy sauce goes a long way, and pouring in too much can make the meat taste way too salty.
4. Keep stirring for another 8 to 10 minutes. *Note: I like my meat very rare, so you may wish to cook the beef a bit longer than me, but keep in mind that the meat will continue to cook some after applying other ingredients so you don't over cook it.
5. Once the meat is ready lower the setting to about half of what you have it on, and pour in 2 cups of water. If it begins to boil heavily, lower the setting further to just below boiling or at a very soft boil.
6. Put in the chives and and stir steadily until they have softened.
7. Once done, open the instant curry, and put the contents into the pot. Wait a bit for it to soften, then slowly stir the curry until it is equally distributed throughout the entire pot.
8. After stirring, set the setting to a simmer, and begin chopping the bananas into round slices. Once done, just dump them in and raise the temperature back to where you had it.
9. Now pour and mix in either rich cream or whole milk until the curry takes on a shimmering quality. I don't know why it does this, but it does.
10. Stir steadily and put in a tablespoon or two of garlic salt. Again like the soy sauce, garlic salt goes a long way, and too much of it can overpower the flavor of the dish.
11. Once the salt has dissolved into the curry, but the setting back down to a simmer and put the lid of the pot back on. Let it cook there for about another hour and fifteen minutes. *Note: This is how long I usually do it, however it should be mentioned that curry taste better the longer is cooked so you may wish to leave it there longer than me. I'm just impatient when it comes to food.
12. Once ready to eat, you may eat it as is or scoop it on top of sticky white rice or noodles. I like it with rice the best. It also taste good to dip French bread in.
:bounce: Opo-Opo's Sparkling Curry: :bounce:
Serves about two to three.
Prep time: About 15 minutes.
Cook time: Around 2 hours depending on how you like it.
Total time: For me around 2 hours and 15 minutes, but this can vary and I will explain why.
Ingredients:
-Chopped stew beef.
-2 to 3 cups of chives.
-A batch of green bananas. MUST BE GREEN!!!
-1 box of golden curry instant curry mix.
-A bottle of sweet rice oil.
-A bottle of soy sauce.
-2 cups of water.
-1 or 2 table spoons of garlic salt.
-Cream or whole milk.
Preparation:
1. In a medium to large size pot, poor a little of the sweet rice oil in just enough to cover the bottom. Heat the pot on a high setting.
2. Once warm, dump all the meat you have in, and poor the sweet rice oil in again until it covers about two thirds of the meat. Stir steadily for about 5 to 7 minutes.
3. When the meat begins to change color, poor in the soy sauce just enough to turn the oil into a very light brown color. Soy sauce goes a long way, and pouring in too much can make the meat taste way too salty.
4. Keep stirring for another 8 to 10 minutes. *Note: I like my meat very rare, so you may wish to cook the beef a bit longer than me, but keep in mind that the meat will continue to cook some after applying other ingredients so you don't over cook it.
5. Once the meat is ready lower the setting to about half of what you have it on, and pour in 2 cups of water. If it begins to boil heavily, lower the setting further to just below boiling or at a very soft boil.
6. Put in the chives and and stir steadily until they have softened.
7. Once done, open the instant curry, and put the contents into the pot. Wait a bit for it to soften, then slowly stir the curry until it is equally distributed throughout the entire pot.
8. After stirring, set the setting to a simmer, and begin chopping the bananas into round slices. Once done, just dump them in and raise the temperature back to where you had it.
9. Now pour and mix in either rich cream or whole milk until the curry takes on a shimmering quality. I don't know why it does this, but it does.
10. Stir steadily and put in a tablespoon or two of garlic salt. Again like the soy sauce, garlic salt goes a long way, and too much of it can overpower the flavor of the dish.
11. Once the salt has dissolved into the curry, but the setting back down to a simmer and put the lid of the pot back on. Let it cook there for about another hour and fifteen minutes. *Note: This is how long I usually do it, however it should be mentioned that curry taste better the longer is cooked so you may wish to leave it there longer than me. I'm just impatient when it comes to food.
12. Once ready to eat, you may eat it as is or scoop it on top of sticky white rice or noodles. I like it with rice the best. It also taste good to dip French bread in.
