Saturday, October 27, 2012

Vermont Curry


I like to curry but not brave enough to try those rich spicy type. I cook Vermont Curry which this is with a slight of touch of apple and honey taste it is edible to Olivia.

Vermont Curry

Serving: 6 adults 
  • 500g meat (beef, pork or chicken or vegetarian)
  • 4 medium of onions (approx. 400g to 600g) *subject your preference
  • 4 medium potatoes (approx. 600g)
  • 1 medium carrot (approx. 200g)
  • Salt, black soy sauce, corn flour and oyster sauce for marinate purposes
  1. Cut the meat and vegetables stated above into cube or bite size.
  2. Marinate it with pinch of salt, oyster sauce, blakc soy sauce and corn flour. Leave it about 15-30 minutes
  3. Fry the onion and cook the meat into lightly browned, add water of 700ml and bring to boil.
  4. Cook over low to medium heat about 20 minutes, or until tender.
  5. Remove from heat, break the curry cube into small pieces and cook about 20 minutes, or until the curry thickens.
  6. Serve with rice or pastas.


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