2018-08-13 – Nikon D3300
house on the river, Pak Beng, Laos
🎵 (youtube) GirlAudio «Doctor Who»
recently distracted by the difference between South Asian curries (masalas) and Japanese curries – and while of course the flavor profiles are different, what stood out to me was the opposite approach to cooking each of them – South Asian curries you start out with the spice mixtures and fry them up first then add your ingredients and liquids and thickeners (ex. yogurt) – Southeast Asian follow a similar process, starting out with a fresh curry paste and frying it up in coconut oil, add your ingredients, and then add coconut milk – in contrast, Japanese curries start with browning any meat, then adding the rest of the ingredients and water and simmering like a stew – after everything is cooked, the Japanese curry is added and allowed to melt/dissolve in the pot where it acts as the thickener
➡️ the day after
⬅️ the day before
⬅️ the month before
⬅️ the season before
🔗 rss