整咖喱 咖喱

bearbear

整咖喱, 落椰奶定椰槳?定無所謂架??

low_B

For me, I use 椰奶, but I think both is ok

bubblesalt

椰槳 would smell better and make the sauce thickger,  椰奶 will make the sauce thinner, so depends on which you are making.  If Japanese style then I guess 椰奶, if Chinese style then 椰槳 I think

somewhereintime

原帖由 bubblesalt 於 2009-1-29 19:18 發表 [url=http://www.loyaukee.com/forum/redirect.php?w can you use goto=findpost&pid=62562&ptid=6103][/url]
椰槳 would smell better and make the sauce thickger,  椰奶 will make the sauce thinner, so depends on which you are making.  If Japanese style then I guess 椰奶, if Chinese style then 椰槳 I think ...

They are the same thing, the coconut cream is thicker, almost like wax.
The best available coconut milk is the frozen one from Thailand, almost camparable to the real fresh one.
Then you can try the bottle one or the carton one. I seldom use the one in can especially for desserts,
they smell and taste like metallic, for baking, I use dehydrated coconut powder exclusively because I can
sieve the powder with flour; how can one possibly use coconut milk in angel food cake or sponge cake?

sheep

咖喱 以經fusion左
落乜都無所為喇
落辣椒油都有呀

somewhereintime

Indian and Pakistani curries do not contain coconut milk, only Malaysian, Singaporean,
Thai, Indonesian  curry use coconut milk for cooking liquid.
Japanese curry is no- brainer,  you just add curry brick to anything you can dream of,
it contains thickener, seasoning and MSG, way too sweet for me. No , you do not add
coconut milk to Jap curry, it is HONEY YOGURT FLAVORED. Yes, you can add chilli oil
to curry.  I know many Indian chefs and they do not use curry powder at all, just their very own blends of Masala

sheep

深哥 你個curry又用乜料?

原帖由 somewhereintime 於 2009-1-29 22:31 發表
Indian and Pakistani curries do not contain coconut milk, only Malaysian, Singaporean,
Thai, Indonesian  curry use coconut milk for cooking liquid.
Japanese curry is no- brainer,  you just add curry b ...

somewhereintime

When I worked in the hotels and restaurants in HK, we would make  huge pots of curry base, wet ingredients  included Lemongrass,  chilli,  garlic,  shallot,  ginger, onion, pineapple, apples, oranges
Dry ingredients included Candlenuts, fennels, fenugreek, cumin, coriander, curry leaves, chili powder, turmeric, cassia, peppercorns etc. Then we pack them into big pails.
To use, simply dilute them with chicken stock and thicken with roux and peanut butter.
For condiments:  Mango Chutney, raisin, coconut, sambal, chutney, pappadam.
That is the way they used to serve the Officers at Royal British Navy, Far East Fleet where I
worked in the 60's

[ 本帖最後由 somewhereintime 於 2009-1-29 23:00 編輯 ]

sheep

好
你出咖喱
我出肚泥載

starbug

强烈介紹, 買日式咖喱, 乜都唔駛搞.