Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 >I tried the coconut chicken soup and didn't like the taste of ginger in it. Without the ginger it tastes bland. Has anyone come up with a variation they like that isn't too bland? > >Thanks, > >Jafa I have a similar recipe I've made for years, which uses curry. My family likes curry more than ginger, as a flavoring. I cook the curry in a dry pan until fragrant, then add oil and sautee some onions. Then add coconut milk, salt, and meat and cook. It can be thinned for soup, or made thicker for a saucy kind of thing to put over rice. You can use any meat: the original recipe used shrimp. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 Heidi- >I cook the curry in a dry pan until fragrant, Curry paste? What kind? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 --- In , Idol <Idol@c...> wrote: > Heidi- > > >I cook the curry in a dry pan until fragrant, > > Curry paste? What kind? Since she uses a dry pan it must be curry _powder_. Which brand of curry powder do you use Heidi? A different blend of spices can be used by each manufactuer, and so one curry powder can differ radically from another. Many of them that I've seen also include ground ginger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 - I took a dry pan to mean a pan with no liquid added besides the curry. I've heard of cooking curry powder in oil, but not by itself. >Since she uses a dry pan it must be curry _powder_. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 - BTW, I love how you knock me for asking a question, then ask the very same question. >Since she uses a dry pan it must be curry _powder_. Which >brand of curry powder do you use Heidi? A different blend >of spices can be used by each manufactuer, and so one curry >powder can differ radically from another. Many of them that >I've seen also include ground ginger. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 --- In , Idol <Idol@c...> wrote: > > I took a dry pan to mean a pan with no liquid added besides the > curry. I've heard of cooking curry powder in oil, but not by > itself. Yeah, you can dry roast ground spices in an oil-free pan. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 --- In , Idol <Idol@c...> wrote: > - > > BTW, I love how you knock me for asking a question, then ask the > very same question. I didn't think I was knocking you. I was just answering your question about whether Heidi was referring to a curry _paste_ or a curry _powder_. I would have waited for Heidi to answer it herself, but given the cooking method described, I was sure that she meant a powder, and I wanted to further ask for myself which brand of powder she uses, which is not the same question as what kind of paste she uses. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 >>I cook the curry in a dry pan until fragrant, > >Curry paste? What kind? : No, curry powder. I don't know the brand -- it was in a big plastic jar from our local Indian restaurant. Cooking spices in a dry pan is a great way to draw out their flavor. Makes the kitchen smell good too. Just put the powder in a dry pan and move it around a little. " Dry pan " cooking seemed weird to me when I started, and DON'T use a nonstick pan for it. I use the dry pan method for heating tortillas too, and for roasting dry chilis. Roasting seseme seeds too, but you have to cover them with a screen because they pop. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 Heidi wrote: << No, curry powder. I don't know the brand -- it was in a big plastic jar from our local Indian restaurant. Cooking spices in a dry pan is a great way to draw out their flavor. Makes the kitchen smell good too.>> ----- I used to cook with curry powder. a few years ago I came across a recipe which required whole spices to be gently dry-roasted THEN pounded in a pestle and mortar... the resulting flavour and aroma were so much better that I never again used pre-mixed/ground curry powder... have found some whole turmeric recently. will buy some as soon as I finish my current stock of ground turmeric. Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 >----- I used to cook with curry powder. a few years ago I came across a recipe which required whole spices to be gently dry-roasted THEN pounded in a pestle and mortar... the resulting flavour and aroma were so much better that I never again used pre-mixed/ground curry powder... have found some whole turmeric recently. will buy some as soon as I finish my current stock of ground turmeric. > >Dedy I'd bet they really are good that way! I can't see me doing it in my current state though. I do roast chili peppers and grind them, and I know what you mean, no comparison ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 Heidi wrote -- I'd bet they really are good that way! I can't see me doing it in my current state though. I do roast chili peppers and grind them, and I know what you mean, no comparison ...>> Heidi, for me, using the pestle and mortar is a form of therapeutic excercise :-) I'm sure using an electric coffee/spice grinder will give the same results in a fraction of the time... Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2003 Report Share Posted December 31, 2003 >Heidi, >for me, using the pestle and mortar is a form of therapeutic excercise :-) I'm sure using an electric coffee/spice grinder will give the same results in a fraction of the time... > >Dedy And, a lot of it is " learning curve " . I found it VERY time consuming to make kefir the first time (laugh!). When you watch good cooks, say on the Iron Chef, they are grinding salt, deboning fish, etc. and still making an umpteen course dinner in an hour ... -- Heidi Quote Link to comment Share on other sites More sharing options...
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