Tanesei Trading › *DR-1967 HOUSE CURRY POWDER (CURRY POWDER)

Recipe - *DR-1967 HOUSE CURRY POWDER (CURRY POWDER)
CURRY-FLAVOURED GRILLED MEAT INGREDIENTS FOR 4 PERSONS INGREDIENTS PORTION SIZE 400 G BEEF RIB MEAT (THINLY SLICED) --- (A) --- 1/2 TBSP CURRY POWDER 2 TEASPOONS 21 G GABAN (21 G) MINCED GARLIC 1 TBSP WHITE SESAME SEEDS 4 TBSP SOY SAUCE 1 TBSP SUGAR 1 1/2 TBSP SAKE 1 TBSP MARMALADE A PINCH OF SALT A PINCH OF PEPPER 2 TSP SESAME OIL --------------- 1 BAG BEAN SPROUTS 2 GREEN PEPPERS 2 OR 3 OF CABBAGE LEAVES 1 TBSP SALAD OIL METHOD. 1. COMBINE (A) TO MAKE SAUCE AND DIVIDE 1:2; HEAT 2/3 OF THE SAUCE IN A MICROWAVE OVEN FOR ABOUT 1 MINUTE TO MAKE DIPPING SAUCE. 2. ADD THE BEEF TO THE REMAINING 1/3 OF THE SAUCE IN (1) AND MASH. 3. REMOVE THE ROOT OF THE BEAN SPROUTS, CUT THE PEPPERS LENGTHWISE INTO 6 EQUAL PIECES AND CUT THE CABBAGE INTO CHUNKS. 4. HEAT SALAD OIL ON A HOT PLATE (OR FRYING PAN) AND PLACE THE BEEF FROM (2), BEAN SPROUTS, PEPPERS AND CABBAGE FROM (3) ON THE PLATE. 5. SERVE THE GRILLED VEGETABLES IN (4) WITH THE DIPPING SAUCE IN (1). CURRY-FLAVOURED SMOKED SQUID WITH GREEN ASPARAGUS INGREDIENTS FOR 4 PERSONS INGREDIENTS PORTION SIZE 100 ML YOGHURT 2 TSP CURRY POWDER 1/2 TSP SALT 80 G SMOKED SQUID 2 GREEN ASPARAGUS METHOD OF PREPARATION 1. <MAKE CURRY YOGHURT SAUCE> ADD CURRY POWDER AND SALT TO PLAIN YOGHURT AND MIX WELL. 2. CUT THE SMOKED SQUID INTO BITE-SIZED PIECES. 3. CUT OFF THE TOUGH BOTTOM PART OF THE GREEN ASPARAGUS, BOIL AND SLICE DIAGONALLY INTO THIN STRIPS. 4. DRESS (2) AND (3) WITH THE SAUCE FROM (1). DRY CURRY WITH CLAM INGREDIENTS FOR 4 PERSONS INGREDIENTS PORTION SIZE 2 TBSP CURRY POWDER 1 SMALL ONION 2 SMALL CANS (140G) PEELED CLAMS 1 SMALL CAN (80G) SLICED MUSHROOMS, CANNED 1 SMALL CAN (250G) WHOLE CANNED TOMATOES 1/2 TSP (42G) SPECIALLY SELECTED FRESH GARLIC 2 TBSP WHITE WINE 1 TBSP SALAD OIL A PINCH OF SALT METHOD OF PREPARATION 1. FINELY CHOP THE ONION. DRAIN THE WATER FROM THE TOMATOES AND CHOP THEM ROUGHLY. DRAIN THE MUSHROOMS AND SET ASIDE. DRAIN THE CLAM, RESERVING THE LIQUID. 2. HEAT SALAD OIL IN A PAN, FRY THE ONION AND GARLIC FROM (1), ADD THE TOMATOES FROM (1) AND FRY FURTHER. 3. ADD WHITE WINE, CURRY POWDER AND THE JUICE FROM TWO CANS OF CLAM FROM (1) AND COOK UNTIL THICKENED. 4. ADD THE SCALLIONS AND MUSHROOMS FROM (1) AND COOK, SEASONING WITH SALT.