關於 white curry powder ，我們在網路上蒐集到這些相關的討論、資訊與評價

❤️ 𝐑𝐄𝐂𝐈𝐏𝐄: 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 ❤️
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What's Cooking Tonight? Here's a good recipe for you to help prepare meals quickly & efficiently on a busy day with 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫! 👩‍🍳👩‍🍳
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Auntie Lilly got a special request from my beloved son to cook his favourite rich & creamy spicy chicken dish for him - 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐧𝐜𝐡𝐨𝐫 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧. This is a delicious & aromatic dish cooked with lots of fresh curry leaves & garlic with a dose of 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫! 😋😋
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𝐀𝐮𝐧𝐭𝐢𝐞 𝐋𝐢𝐥𝐥𝐲'𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐅𝐚𝐦𝐢𝐥𝐲 𝐅𝐚𝐯𝐨𝐮𝐫𝐢𝐭𝐞 𝐃𝐢𝐬𝐡 ~ A very easy dish to prepare with few ingredients including Chicken, Curry Powder, Turmeric Powder, Curry Leaves, Garlic, Coconut Milk & last but not least the smooth 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫. 🐔🌿🌶️
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Nothing beats this bite-sized crispy pan-fried chicken dish in a rich, spicy & buttery sauce to go along with a piping bowl of white rice. This one is a keeper. Watch My Step-By-Step Video On Reel Now! 🍛🍛
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𝐑𝐄𝐂𝐈𝐏𝐄: 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
✅ 2 Chicken Thighs Or Breastmeat (Boneless & Cut Into Bite-Sized Pieces)
✅ 2 Tbsp Anchor Butter
✅ 2 Tbsp Minced Garlic
✅ 3-4 Stalks Curry Leaves
✅ 3 Tbsp Curry Powder
✅ ½ Tbsp Turmeric Powder
✅ 200ml Coconut Milk
✅ Pinch of Chicken Stock Powder
✅ Salt & Pepper (to taste)
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𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞
✅ 2 Tbsp Curry Powder
✅ ½ Tbsp Turmeric Powder
✅ Pinch Of Chicken Stock Powder
✅ ½ Tsp Pepper
✅ ½ Tsp Salt
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𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
𝐓𝐨 𝐏𝐫𝐞𝐩
▪️Combine chicken & marinate well in a bowl. Marinade for a minimum of 2-3 hours in the fridge.
𝐓𝐨 𝐂𝐨𝐨𝐤
▪️Pan-fry the chicken until deep golden brown. Dish up chicken, drain & set aside.
▪️Heat wok & add butter.
▪️Fry garlic, curry leaves & curry powder (1 Tbsp) till fragrant.
▪️Pour in coconut milk. Stir well, bring to a boil.
▪️Add in salt & sugar to taste.
▪️Add chicken & let it cook thoroughly.
▪️Stir to coat chicken pieces evenly in the sauce.
▪️Serve immediately & best eaten with white rice.
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Anchor Food Professionals Malaysia-Brunei
#FollowMeToEatLa
#DairyliciousMY
#AnchorDairyMalaysia
#SmoothLikeAnchorButterChallenge
#AuntieLillyKitchen #AuntieLillyCooking
#EveryoneCanCook #FollowMeToCookLa

<3 Restoran Penang Corner 槟岛之恋 <3
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Foodgasm On A Sinful Sunday Tasting some of the Penang's Flavours right here in Restoran Penang Corner in Kepong. If you have been hungering to taste Penang hawker food lately, fret not! 😋😋
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Guilty pleasures trying out Penang's style authentic Penang White Curry Mee, Char Kuey Teow, Penang Pork Noodles & dessert was the Ice Kacang.🍜🍜
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Among all the dishes I tried, I liked the Penang Pork Noodles best. Penang version is different from KL-style. The pork bone soup was flavourful, very 'ching' & sweet with the mee hoon soaking in the porky goodness of the soup. 🍖🍜
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My Pork Noodles comes with mixed pork slices, minced pork patty & meatballs too. You'll definitely enjoy the freshness of the pork as they seasoned it with tapioca powder & meat tenderizer to give it extra softness.🥰🥰
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Well, as for the Authentic Penang White Curry Mee, it was cukup lemak in a sweet & creamy santan broth comes with unique pork blood, fresh cockles, pork ball, brown cuttlefish & taufu pok. Penang-style White Curry Mee lets you add your chilli paste to your liking & of course the more the spicier la & also it enhances the flavour of the dish. 🌶️🍜
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The Char Kuey Teow also quite good too ~ Full Of Wok Hei, not oily & comes with a generous portion of Taugeh. 😉😉
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I will definitely come back for more, heard that on weekends, they also offered rocking good Penang Prawn Noodles & Asam Laksa! Great place to eat - The Perfect PIT STOP for Penang Hawker Food!👍👍
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LOCATION:
RESTORAN PENANG CORNER
3 Lorong Antoi
Kepong Baru
52100 Kuala Lumpur
Opens at 8am Closes at 2-3pm
Google Map https://goo.gl/maps/DBLK2m6u5GZQpE1S8
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#FollowMeToEatLa
#RestoranPenangCorner
#penang
#penangfood

Vegan and packed with protein, this Spiced Black Chickpeas by @beyond_the_pill is bursting with flavors! Black chickpeas have higher fiber content compared to white chickpeas, and they also have low GI. It’s such an exciting #meatless meal! 🌱

Ingredients
2 cups black gram or chana
2 medium onions, finely chopped
4-5 cloves garlic, finely chopped
3-4 green chilies, chopped
3-4 tbsp gram flour (besan)
1 tsp whole cumin seeds
1 tsp coriander cumin powder
8-10 curry leaves (I didn’t find it so didn’t add any, but makes a great addition)
1 tsp chili powder
1 tsp turmeric powder
2 tbsp tamarind chutney
3-4 tbsp oil
Salt to taste
1/4cup fresh chopped mint leaves
½ cup fresh chopped cilantro leaves
Lemon wedges for garnish

Method
Wash and soak black chickpeas for 3-4 hours or overnight.
Pressure cook the beans for 30 minutes in 6 cups of water and some salt.
In a large pot, on medium heat, add oil. Add in cumin seeds, then finely chopped garlic and onion and sauté until golden.
Add in all dry spices except gram flour. Mix well.
Add in gram flour and quickly mix so it does not burn. Next, add black chickpeas and mix well.
Stir in tamarind chutney and add boiled potatoes. Add fresh mint and cilantro leaves if you like.
Let it cook on low heat until gravy thickens.
Ready to serve. Enjoy it with rice or with some chips!

冷凍パイシートを使ったカレーパンのレシピをご紹介します！
パン生地を使わず、パイシートで美味しく作れるのでとってもお手軽です♪
たくさん作って揚げたり焼いたり、2つの楽しみ方もオススメですよ♡
ぜひ、チャレンジしてみてくださいね。

サクサクカレーパン
8人分

材料：
サラダ油　大さじ1
玉ねぎ （みじん切り）1/2個
鶏むね肉 （角切り）680g
塩　小さじ2
黒コショウ　小さじ1
クミン　小さじ1
カレー粉　大さじ2
カイエンペッパー　小さじ1/2
じゃがいも （角切りにして茹でておく）中2個
冷凍グリーンピース150g
冷凍にんじん　120g
牛乳　480ml
薄力粉 （打ち粉用)　少々
冷凍パイシート （解凍しておく)　4枚
卵液　1個分

作り方：
1. カレーパンを焼く場合、オーブンを180°Cに予熱する。揚げる場合、大きな鍋にサラダ油を半量入れ、180°Cになるまで加熱する。

2. フライパンにサラダ油大さじ1、玉ねぎ、鶏むね肉、塩、黒コショウ、クミン、カレー粉、カイエンペッパーを入れる。玉ねぎが柔らかくなるまで10分ほど炒める。

3. じゃがいも、冷凍グリーンピース、冷凍にんじん、牛乳を加え、よく混ぜる。じゃがいもをつぶしながら10分ほど煮込み、とろみがついたら火からおろして30分冷ます。

4. 作業台の上に薄く打ち粉をし、解凍したパイシートを軽く伸ばす。

5. ワイングラスのフチで円形を8個くり抜く。

6. 円形の真ん中に(3)を大さじ1のせ、半分に折る。フチ部分を押さえ、折ってひだを作る。

7. カレーパンを焼く場合、金網をのせた天板に(6)を並べる。卵液を刷毛で塗り、きつね色になるまで15分焼く。

8. カレーパンを揚げる場合、加熱した油に(6)を入れ、5分揚げる。

9. 10分程冷ましたら、完成！

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Curry Puffs 2 ways
For 8 servings

Ingredients:
1 tablespoon vegetable oil
1/2 medium white onion, diced
1 1/2 lb chicken breast(680 g), cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
1/2 teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas(150 g), cooked
1 cup frozen carrot(120 g), cooked
2 cups whole milk(480 mL)
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking

Preparation:
1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.

2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.

3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.

4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.

5. Using a wine glass, cut out 8 circles from each pastry sheet.

6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.

7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.

8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.

9.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Something totally strange and new to my kids to try. We googled Siput Gonggong and it said Barking Snails. hahahaha.. So my kids calling them Barking Snails!

Here are the ingredients for Kum Heong:
. Loads of curry leaves
. Chopped garlics
. Cut onions
. Chili Padi (I didnt put for this video as my kids cant handle too spicy yet)
. shredded ginger
. Spring onions for garnishing
. dark soya sauce
. curry powder
. oyster sauce
. white pepper
. cooking wine - u can use any drinking wine too

Are you enjoying all my fashion and cooking videos so far?
Everything I wear, can be purchased online or send us whatsapp for special order. Whatsapp Ray at 0122940298.

Have a safe fun cooking MCO.

父の日にオススメ♪豪華なカレーのレシピをご紹介します！
ルーにはエビがたくさん！生クリームが入って濃厚な仕上がりに。
ライスは大葉が香るジェノベーゼを混ぜ、最後にネクタイを飾りました。
お父さんに感謝の気持ちを込めて、ぜひ作ってみてくださいね♪

父の日カレー
2人分

材料：
■エビトマトカレー
むきエビ　200g
しめじ　1パック
玉ねぎ　1個
おろしにんにく　小さじ1/2
おろししょうが　小さじ1/2
バター　20g
カレー粉　大さじ1
Aトマト缶（ダイス）200g
A水　100ml
A塩　小さじ1/2
生クリーム　200ml
白ワイン　大さじ1
塩　適量
黒コショウ　適量

■ジェノベーゼライス
温かいごはん　お茶碗2杯分
大葉　10枚
市販のジェノベーゼソース　大さじ1
塩　適量
黒コショウ　適量

バジル　適量
ハム　適量
スライスチーズ　適量

作り方：
1.エビトマトクリームカレーを作る。むきエビは洗って背わたがあれば取り除く。玉ねぎは縦4等分に切ってから横薄切りにして、しめじは石突を落として小房に分ける。

2.フライパンを熱してバターを溶かし、玉ねぎ、おろしにんにく、おろししょうがを入れて中火で10分炒める。しんなりしたらしめじを加えて炒める。

3.しめじがしんなりしたらカレー粉を加えて炒め、なじんだらA加える。たまに混ぜながら弱めの中火で10分煮て、むきエビ、生クリーム、白ワインを加えさらに5分煮る。塩、黒コショウを加えて味を調える。

4.ジェノベーゼライスを作る。大葉はみじん切りにする。ボウルに温かいごはんを入れ、ジェノベーゼソース、大葉、塩、黒コショウを加えてさっくり混ぜる。

5.ハムとチーズで襟とネクタイを作る。

6.器の中央にセルクルを置き、(4)を詰めて型抜き、(5)をのせて周囲に(3)をよそい、バジルを散らして完成！

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Special Curry for Father’s Day
Servings:2

INGREDIENTS
◆Shrimp tomato curry
200g peeled shrimp
1 pack shimeji-mushrooms
1 onion
1/2 teaspoon grated garlic
1/2 teaspoon grated ginger
20g butter
1 tablespoon curry powder

A
200g canned tomatoes (diced)
100ml water
1/2 teaspoon salt

200ml heavy cream
1 tablespoon white wine
Some salt
Some black pepper

◆Rice with pesto
300g steamed rice
10 perilla leaves (aka shiso)
1 tablespoon pesto sauce
Some salt
Some black pepper

Some basils
Some sliced hams
Some sliced cheese

PREPARATION
1. For shrimp tomato curry: Rinse and devein shrimp. Cut the onion into thin slices. Remove the stem of the shimeji, then break into small pieces.

2. Heat butter in a pan. Cook onion slices, grated garlic, and grated ginger over medium heat for about 10 minutes. When onion slices soften, add shimeji into the pan.

3. When shimeji is cooked, add curry powder and mix. Add ingredients A into the pan, simmer over low-medium heat for 10 minutes. Stir when needed. Add shrimp, heavy cream, and white wine, then simmer for 5 more minutes. Season with salt and black pepper.

4. For rice with pesto: Chop shiso leaves. Mix warm steamed rice with pesto sauce, chopped shiso, salt, and black pepper.

5. Make a tie shape with sliced ham and cheese.

6. Using a mousse ring, shape the rice with pesto (4), Place the tie (5) on top. Spoon some shrimp tomato curry (3) around the rice. Sprinkle it with some basils.

7. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network