I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It stills smells fresh after 10 weeks. Can it be kept for that long? Why (not)?
I would suggest 4-6 weeks. I buy all natural, preservative free green curry paste all the time. The packaging suggests refrigeration once opened up to one month. Most foods without the help of preservatives don't last much longer than a month under refrigeration. The curry paste may not spoil per se, but the quality does degrade significantly. Green curry paste is naturally very strong in the odor department, so it can smell fresh long after it is. I'd bet that if you compared it to a freshly made batch you'd tell the difference.
Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I added the onion paste there wasn't much oil left and it didn't get fried. Now the dish tastes too oniony, and is almost unpalatable. I thought I could fix it by boiling the hell out of it, as onion turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help. This is what I did - Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?
I have several recepies which call for cracking coconut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on reading the recipes again I realized that I was not making it correctly. My more recent attempts at starting with coconut milk have resulted in it being more poached than fried, still nice but I feel that I am missing something. As far as I can tell if you simmer the cream for long enough the oil should separate out and you are able to fry in it. But I can't seem to get this to happen. Am I being
Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge. It's not "dry", but it's dry enough to be extremely firm when I take some out of the jar with a teaspoon. I'm wondering how long it will last - since it's mostly salt and is very, very thoroughly cooked when used, I'm thinking it will last quite a few months, but would it last a year?
I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags. How long can I keep the bag for before it "goes bad"?
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see whether I could end up with curry ketchup, but I think the taste was off. The colour was close though. I know "curry powder" is a spice mix that can differ, but is curry ketchup really just ketchup with curry powder added? Or do they mean a bit of a real curry (the dish)? Or are there other differences? Is it possible to make curry ketchup with regular ketchup?
, and the third is very mysterious to me. It is a thick, dark (nearly black) chunky "paste" (ok, to chunky to be a paste, but I don't have a better word for it... 'jam' maybe?). It is clearly made primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask