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Lets cook Curry Sinkie
- Thread starter Muthukali
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Me dunno how 2 cook...i oni noe how 2 eat...2 show sub port me being eating curry ebery meal since last week...cb lah eat until boey pung sai...haizzz...:(:p
buay pang sai, eat more banana la.......
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wtf she talks like a nigger
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Wu leh...i eat alot of goreng pisang...got count onot har??
i also dunno, think yes la... dont eat the wrong pisang hor.....
<iframe width="560" height="349" src="http://www.youtube.com/embed/fNOx713DWwo" frameborder="0" allowfullscreen></iframe>
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[h=1]World's most expensive curry defies the credit crunch at £2,000 a portion[/h]By DAILY MAIL REPORTER
Last updated at 12:16 PM on 1st June 2009
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The world's most expensive curry has been launched despite the credit crunch - and costs £2,000 a portion.
The Samundari Khazana curry, meaning Seafood Treasure, is a mix of caviar, sea snails, a whole lobster and even edible gold.
The posh nosh is being served up at upmarket London eatery Bombay Brasserie.
Enlarge
£2,000 price tag: The Seafood Treasure curry
Head chef Prahlad Hegde said the huge price tag will still be snapped up, despite the recession.
[h=4]More...[/h]
He told The Sun, 'There are still people out there with money to spend and this curry is a real experience.'
Chef Prahlad Hegde adds truffle and gold to the curry
The chef prepares the dish with Devon crab and white truffle, while his assistant painstakingly presses gold leaf to half a cherry tomato filled with Beluga caviar.
He then places four sea snails - abalone - which cost almost £300 a kilo, into a sizzling pan. Another chef coats an £80 Scottish lobster in gold, while a third deftly hollows out four shelled quails' eggs before filling them with more caviar.
'The idea is from a basic Indian recipe I got from my mum but we are using the finest ingredients in the world,' said Mr Hegde.
'The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour,' he added.
The five tiny shavings of truffle cost £90 - that is £19 each - while the shimmering, edible gold is priced at £1,000 for just 10g.
The curry has been created to coincide with the DVD launch of Oscar-winning flick Slumdog Millionaire, which is set in India.
[h=3]Explore more:[/h]
Read more: http://www.dailymail.co.uk/news/art...redit-crunch-2-000-portion.html#ixzz1V5RD40yU
Last updated at 12:16 PM on 1st June 2009
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The world's most expensive curry has been launched despite the credit crunch - and costs £2,000 a portion.
The Samundari Khazana curry, meaning Seafood Treasure, is a mix of caviar, sea snails, a whole lobster and even edible gold.
The posh nosh is being served up at upmarket London eatery Bombay Brasserie.
Enlarge
£2,000 price tag: The Seafood Treasure curry Head chef Prahlad Hegde said the huge price tag will still be snapped up, despite the recession.
[h=4]More...[/h]
He told The Sun, 'There are still people out there with money to spend and this curry is a real experience.'
The chef prepares the dish with Devon crab and white truffle, while his assistant painstakingly presses gold leaf to half a cherry tomato filled with Beluga caviar.
He then places four sea snails - abalone - which cost almost £300 a kilo, into a sizzling pan. Another chef coats an £80 Scottish lobster in gold, while a third deftly hollows out four shelled quails' eggs before filling them with more caviar.
'The idea is from a basic Indian recipe I got from my mum but we are using the finest ingredients in the world,' said Mr Hegde.
'The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour,' he added.
The five tiny shavings of truffle cost £90 - that is £19 each - while the shimmering, edible gold is priced at £1,000 for just 10g.
The curry has been created to coincide with the DVD launch of Oscar-winning flick Slumdog Millionaire, which is set in India.
[h=3]Explore more:[/h]
Read more: http://www.dailymail.co.uk/news/art...redit-crunch-2-000-portion.html#ixzz1V5RD40yU
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- Apr 1, 2011
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Devil's Curry recipe
Hedy Khoo | The New Paper | Tue Dec 28 2010
Be prepared to go through culinary hell just from pounding and frying the paste.
Singapore, December 26, 2010
A GOOD curry, like an exciting tumultous love affair, is unforgettable but not for the faint-hearted.
There is no fixed formula for success, but aim for a defining kick of spiciness.
Try this devil’s curry-inspired version, with a sour tang from liberal splashes of vinegar – much more palatable than acidic jealousy over a hot lover.
But be prepared to go through culinary hell just from pounding and frying the paste. Take it as a great way to work your biceps and give vent if you didn’t get the gift you wanted yesterday.
Up the quotient of chillies and put on your most angelic smile. You may just be able to make your partner cry from the heat, if not out of guilt.
INGREDIENTS
CURRY
3 pork bones, browned
½ chicken, chopped
1/4 roast duck, chopped
200g roast pork
200g sausages, pan-fried
3 potatoes, chopped, fried
3 green chillies, 3 red chillies, 6 chilli padi
1 tsp black mustard seeds, toasted until they pop
3 onions, quartered
4 shallots, sliced
20g old ginger, julienned
200ml canola oil for rempah
3 tbsp canola oil for browning chicken
4 tbsp canola oil for curry
2 tbsp dark soya sauce, 1 tbsp white rice vinegar, 1 tbsp Worcestershire sauce for marinating chicken
SEASONING FOR CURRY
2-3 tbsp Worcestershire sauce
100-150ml vinegar
1 tbsp light soya sauce
1-2 tbsp Coleman’s Mustard Powder
1.5-1.7 litres water
REMPAH (grind into fine paste)
8 fresh red chillies
30 dried chillies (soak for half an hour in hot water, then toast lightly or fry without oil to bring out the flavour.)
6 chilli padi
1 rice bowl of shallots, peeled
10 cloves of garlic, peeled
50g galangal, peeled 50g
old ginger, peeled
30g fresh turmeric, peeled (wear gloves when peeling or your fingers will get stained a bright orange.)
1 tbsp belacan
10-12 candlenuts
3 tsp salt 2 tsp sugar
3 kaffir lime leaves
3-4 tbsp grapeseed or canola oil (to be added during the blending process)
METHOD
Marinate chicken.
Heat 200ml oil. Fry rempah over medium to low heat until browned and the oil separates and starts to seep to the surface.
Fry for at least 20 minutes. For best results, fry for 40 minutes. Stir constantly to stop the paste from sticking and burning. Once done, set aside.
Heat 3 tbsp of oil and brown the chicken, then set aside.
Reserve the remaining liquid from the marinade to add later.
Heat 4 tbsp of oil. Saute the julienned ginger, the shallots and white onion.
Add the chicken, mustard seeds and rempah. Fry for five minutes, turning constantly.
Add the sausages and fresh chillies.
Add 1.5 litres of water, depending on how thick you want the curry sauce to be.
Bring to a boil and cover for 15 minutes, then add the roast duck and roast pork.
Add a little more water if needed. Cook for 15 minutes more, then add the seasoning.
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yummy yummy
lianbeng used to like muthu's curry at race course road at little india but nowsday standards drop liao some more so expensive.:(
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I like drinking curry like Chinese laksa and Indian mutton soup. Most other curries are meant to be toppings or dips. Anyway a good curry is a good curry.
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sama sama. sometimes I asked for plain laksa & go with rice, like curry porridge. taste great!
lianbeng last time used to eat curry fishhead at civil service club at dempsey road in old cmpb dem shiok man - smoking head n burning tongue fire blowing hot.
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