Massaman curry is a curry that was influenced by the type of food Malaya. Muslims call this type of soup that was always in a Thai Massaman curry, sweet relish recipe in the traditional Muslim salty savor it .
Massaman curry in southern Muslims. Of cooked beef is comprised of central Thailand. Massaman curry is made. Mix coriander powder, cumin, cayenne pepper is ground into a powder, cayenne pepper and Indian spices. Then bring the oil and stir fry the onions. The Massaman curry in Malaya - Java is the cinnamon, clove oil and shallots and stir until fragrant. Then add coriander powder, cumin, chili powder, cayenne pepper, India, and stir to combine. In addition, turmeric powder, roasted coconut and bamboo shoots, Chinese lily.
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Ingredient
* 400 grams of chicken (cut into pieces)
* Coconut milk 1/2 cup
* 2 tablespoons sugar
*Salt 1/2 tbsp
* Onion, 2 tomatoes (cut into small pieces)
* 1 cup sweet potatoes (peeled and cut into large pieces)
* Massaman curry paste 1 tbsp
* 1 tablespoon tamarind juice
* 1 cinnamon stick
* Cashew nuts 1/4 cup
* 1 teaspoon ground cardamom
* 2 a bay leaf
(Other than beef. The meat is more like chicken, lamb, etc.)
Garnish massaman chilli pastes
11 Dried seed beads carved
20 head of red onions
Soi 20 heads of garlic
2 tablespoons minced lemongrass
Galangal, sliced 1 tsp
9 Chopped coriander root
Salt 1 tsp.
1 tablespoon shrimp paste
15 pepper seeds
nutmeg the 1/2 teaspoon
nutmeg flowers1/2 teaspoon
Grains, seeds, coriander seeds 2
5 cloves flowers
Cinnamon 1 inch long
How to cook Massaman curry
1. Cut roughly chopped dried pitted. The soft water, squeeze dry, add salt, pepper, onion, garlic, galangal, lemon grass, pounded until homogeneous.
2. Add shrimp paste and remaining spices. I pounded down the well. Plate and set aside.
how to cook massaman curry
1. Wash chicken thoroughly. Cut into rectangular pieces, about 1-1 1/2 in the juice, coconut cream 3 cups skim milk 4 cups.
2. Potatoes with pineapple. Peeled and cleaned. Cut into pieces small enough for beauty.
3. Roasted pepper, the cumin, coriander, cardamom seeds, Monday Monday, flowers, cloves and cinnamon to yellow. Pound for pound, then scoop up the chili, onion, garlic, lemon grass, galangal, coriander root, salt and dry them thoroughly. Then I pounded with spices into a well prepared.
4. Simmer chicken with coconut milk, skim the soft rot. Add the cream to the pan and boil it. Then remove the onion pastes and stir into the sauce, then dip the chicken in the pot to boil the chicken. Boil the sugar, tamarind juice, peanut taste to fit me boil until moderately thick water.
5. With potato, pineapple, cardamom, bay leaf and a few minutes to heat up.
Massaman curry is a trick to cooking the meat is not cooked too much. The soft texture when cooked, not hard to leave it on the pan. Or lift the container to allow the heat to break down after the gas has penetrated deep into the meat itself.
The Massaman curry is really tasty. The device ever. I have to leave it 3-4 hours or overnight. Then gradually heated to serve with steamed rice. Who would want me to eat with the application of spaghetti noodles, bread or anything like it, but if we keep in the fridge, freezer space left free for the hot water to fill it. If the store several days could go a little further down the food tastes like, but the experience is comprised of the remains.
Straightforward and simple to prepare materials. I want to taste the many flavors of its own. A short period of time. A moment like this. Your readers need to try to do my own work to show the Massaman curry. The people that I've done with the cooperation will be (i) General Thai food value is not surprised at all if it becomes a meal in the world.
credit picture from http://www.panyathai.or.th
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