So had the wok out again, and opened up a bag of chop suey veggies like the ones i used last week and used about half a bag, enough for 2 meals, and stretched some kebab so a 400g bag will eventually have given 6 meals
But to the suey!
Started the wok of at low heat, last time I burned the curry paste and ruined the wok (I returned it for a new one) and slowly increased the heat while mixing the curry & oil
Added 2-3 tblspoons of oil, a tblspoon of Massaman curry paste and stirred it until it was dissolved and looked like sauce
Then I added the meat and cooked it through and got it all covered in the curry mix
I now added the veggies
Half a bag of chop suey mix
A large handful of white beans
50-100 grams of grated Chinese radish (daikon)
2 teaspoons of soy sauce
I let it all cook through and then added a deciliter of water with half a beef stock cube and half a chicken stock cube dissolved in it
Let it all simmer and reduce until there is very little "sauce" left
I must say the radish/daikon tasted a lot better grated instead of the big chunks
But to the suey!
Started the wok of at low heat, last time I burned the curry paste and ruined the wok (I returned it for a new one) and slowly increased the heat while mixing the curry & oil
Added 2-3 tblspoons of oil, a tblspoon of Massaman curry paste and stirred it until it was dissolved and looked like sauce
Then I added the meat and cooked it through and got it all covered in the curry mix
I now added the veggies
Half a bag of chop suey mix
A large handful of white beans
50-100 grams of grated Chinese radish (daikon)
2 teaspoons of soy sauce
I let it all cook through and then added a deciliter of water with half a beef stock cube and half a chicken stock cube dissolved in it
Let it all simmer and reduce until there is very little "sauce" left
I must say the radish/daikon tasted a lot better grated instead of the big chunks
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