And so continues the series on *Chinese vegetarian cooking!
Today's cook was your's truly and on the menu was a lovely yellow curry:
In the curry there was: garlic, ginger, salt, curry, green bell peppers, potatoes, mushrooms, tofu and finely chopped parsley on top. :) To create this dish took about an hour's time, but as I greatly enjoy cooking (it's like a form of meditation for me) the hour passed quite quickly.
Here is an aerial view of the masterpiece:
It turned out just as I had imagined it would. I was happy with the taste, the smell, the texture, the appearance and the full stomach afterwards. :) Hoorah!
So as always I leave you with a few questions:
Are you into curries? Have you made a curry of your own before? Want to make a curry together?
*Chinese vegetarian cooking. You may be thinking as you get to the end here that a curry is not a Chinese dish. You would be wrong. China does have curries and they exist mostly in the Southern provinces, perhaps having traveled up from further Southern countries like Thailand, Laos and Vietnam. All of the Chinese curries I've had at restaurants have been bland and boring so I prefer to make my own at home!
4 comments:
Could you post the recipe for the yellow curry? It looks great. I, too, find cooking to be a form of meditation.
Yep, I'll be happy to. Just in a bit of a rush now so will post it tomorrow when I have some time. I'm curious as to whether you are a new friend, old friend or family member?
So to finally answer your question:
For the curry first you'll want to chop up the tofu and fry it in a small amount of oil in a wok until it turns a golden brown. The (chopped) potatoes I decided to chop up and boil for a few minutes to soften em up a bit.
All the other ingredients:garlic, ginger,green bell peppers, potatoes, mushrooms,and corriander I chopped up. Except for the garlic and ginger which was in chopped quite fine everything else was chopped into larger pieces.
I then in a pan warmed up a little oil in the pan and added the garlic and ginger, then adding the green peppers, waiting a few minutes and adding the mushrooms and frying together at low heat for a few minutes. In a side pot I boiled about 2 cups of water and when it came to a boil I added in all the ingredients from the wok. I let everything boil together for one minute or so and then added in the curry spice (store bought packaged deal...) adding also some salt and finally the already boiled and set aside potatoes and tofu. I let all of those sit and blend together at low heat for a few minutes. When everything was ready to serve I added the corriander for colour, smell and taste.
It sounds like a lot of work but it didn't take me all that long. It all depends on how fast you can move in the kitchen!
An old friend, Kerri Wheatley. I like blogs and there was a link to yours on facebook once a few months ago. Thanks for the recipe, by the way.
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