What’s the best way to make a good curry?
I love to cook, but your mission, should you choose to accept it is:
I want a recipe and complete cooking instructions to make a Chinese style curry pork, egg fried rice and BBQ Chinese style spare ribs. After I acquire all the ingredients (that you tell me what to buy) I want to make it ‘all’ within ONE hour for my tea today Saturday 1/3/8. If it works, I will give you 10 points and you will always be my friend – for a long time anyway – I promise! If it doesn’t, I will stalk and taunt you all weekend (what’s left of it)! I want a medium curry, not one that blows my head off, but not a weak one either – you know? a curry that you know you’ve had and it makes you sweat a bit! The spare ribs meat has got to roll off the bone and dissolve in my mouth as I suck the meat off the bone rather like the ones I get from my local Chinese take-away and it’s all got to taste EVER SO NICE!
Good luck, now feed me GOGOGOGO!
WOW – I’m feeling hungry already. Thanks
CURRY PORK
1 sm. boneless pork loin roast (2 1/2 lbs.)
1/2 c. orange marmalade
2 tbsp. lemon juice
1 tsp. curry powder
2 tsp. Dijon-style mustard
1 tsp. coarse Kosher salt
1 tsp. coarse black pepper
Chopped parsley for garnish (optional)
Place pork into a shallow roasting pan. Mix marmalade, lemon juice, curry powder and mustard. Roast at 325 degrees for 1 hour, basting with the orange mixture every 10 minutes during the last 30 minutes. Remove roast from oven when meat thermometer reads 155 to 160 degrees. Sprinkle with the salt and pepper and parsley, if desired. Slice to serve, removing any string first. Spoon pan juices over the servings. Good served with steamed basmati rice, green vegetable in season and a fresh tomato salad.
EGG FRIED RCE
2 large eggs, lightly beaten
2tsp sesame oil
1 tsp salt
2 tbsp/1fl oz/30ml groundnut oil
enough long-grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
¼tsp freshly ground black pepper
2 tbsp finely chopped spring onions
Method
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add groundnut oil and, when it is very hot and slightly smoking, add the cold cooked rice. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.
SPARE RIBS
2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup water
pinch of red cayenne pepper
In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).
Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.
Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it’s barbecue weather, simmer 15 minutes, then finish slowly on grill – basting frequently with liquid from pan).
Make a gravy:
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)
Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Perfect Shrimp Fried Rice Recipe – Chinese Food
