Comments on: cooking Chinese curries in Australia as in Chinese restaurants? http://munchbrothers.org/2009/cooking-chinese-curries-in-australia-as-in-chinese-restaurants/ Food Lovers exploring restaurants, recipes, cooking utensils and reviewing restaurant shows like Ramsay's Kitchen Nightmares. Thu, 06 Oct 2011 01:00:11 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: jenny_agnes_05 http://munchbrothers.org/2009/cooking-chinese-curries-in-australia-as-in-chinese-restaurants/comment-page-1/#comment-9619 jenny_agnes_05 Sun, 15 Feb 2009 03:02:59 +0000 http://munchbrothers.org/2009/cooking-chinese-curries-in-australia-as-in-chinese-restaurants/#comment-9619 use a cook book ro there are some sites in the net where they tutor you on how to cook!<br><b>References : </b><br> use a cook book ro there are some sites in the net where they tutor you on how to cook!
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]]> By: Dee http://munchbrothers.org/2009/cooking-chinese-curries-in-australia-as-in-chinese-restaurants/comment-page-1/#comment-9618 Dee Sun, 15 Feb 2009 02:37:59 +0000 http://munchbrothers.org/2009/cooking-chinese-curries-in-australia-as-in-chinese-restaurants/#comment-9618 Here is a Chinese curry recipe from Gloria Bley Miller using the dry roasting technique: 1/2 spring chicken 1 onion 2 teaspoons cornstarch 1/2 teaspoons sugar dash of pepper 2 tablespoons of water 2 to 3 tablespoons of curry powder 1/2 cup of stock 1/12 teaspoon salt 1. Skin and bone chicken; then cut into thin slices. Slice onion 2. Blend cornstarch, sugar, pepper and water to a paste. 3. Put curry powder and onion in dry pan and stir over low heat until curry odor is pungent (about 2 mins). Add chicken and stir-fry briefly to coat with curry. 4. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 mins). 5. Stir in cornstarch paste to thicken sauce. Serve at once Is this what your looking for???? I'm sorry if it's not the correct thing...<br><b>References : </b><br> Here is a Chinese curry recipe from Gloria Bley Miller using the dry roasting technique:

1/2 spring chicken
1 onion
2 teaspoons cornstarch
1/2 teaspoons sugar
dash of pepper
2 tablespoons of water
2 to 3 tablespoons of curry powder
1/2 cup of stock
1/12 teaspoon salt

1. Skin and bone chicken; then cut into thin slices. Slice onion
2. Blend cornstarch, sugar, pepper and water to a paste.
3. Put curry powder and onion in dry pan and stir over low heat until curry odor is pungent (about 2 mins). Add chicken and stir-fry briefly to coat with curry.
4. Stir in stock and salt and heat quickly. Then cook, covered, over medium heat, stirring once or twice until done (2 to 3 mins).
5. Stir in cornstarch paste to thicken sauce. Serve at once

Is this what your looking for???? I'm sorry if it's not the correct thing…
References :

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