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其他網誌   美食 (飲食 » 綜合)
2014年10月10日



Burmese curries may not be as complex as Indian ones, but they are just as delicious and also quite unique in taste. Unlike Indian curries, Burmese do not use curry powders and they generally use less spices too. Additionally ingredients more common to Chinese cuisine (like soy sauce, sesame oil, and rice noodles) are part of Burmese cuisine, whereas they are never seen in the recipes of Indian cooks. To accompany the curry, noodles are preferred in Burmese cookery but in Indian rice is most common 4Gwindowsphone.



Curries in Burmese cooking are made with a sauce base consisting of turmeric, ginger, chili, onion, and garlic. I came up with this recipe by combining two types of Burmese curries: potato and beef curry and pumpkin and beef curry. Traditionally the pumpkin curries call for whole pumpkin pieces, but I like substituting pumpkin puree for the pieces to create a creamier currier. (Doing so also means that this curry may be enjoyed year round.) The result is a fantastic complex burst of flavours that you're going to love.



If not pressed for time I recommend that you allow the curry to simmer for a total of 40 minutes or longer. The beef will become very tender and fall apart easily, additionally the flavours will come together better and yield a tastier curry. Remember that when it comes to stews longer simmering time allows the all of the flavours to meld into each other nicely cloud backup.



The recipe calls for fresh chili but in a pinch ground red chili powder or red pepper flakes may be used.  •• The pumpkin puree can be homemade or out of a store bought can. But it is very important that it be plain, un-spiced and unsweetened — not the same as ones used for pumpkin pie Digital Signage.




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