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DnF, I think you put another thai curry for the burmese one. Burmese curries have WAY more turmeric. They're using curry powder, and thai curry paste. And they say it's a thai dish.  Khao Soi is Thai. If you want a Burmese one, check out this one: https://www.youtube.com/watch?v=Zjn3jRGOU4Q Burmese food doesn't use a lot of varied spices. It's mainly turmeric, lots of coconut, a bit of ginger, garlic, shallot, and cilantro (from time to time), fish sauce (as you like it) or salt, and that's about it. You can tell a Burmese recipe that's using meat, because they'll marinate the meat itself in turmeric, then add a boatload of turmeric to the hot fat, and then do anything else. It's also a hella oily food. They use a LOT of oil to cook with. You can tell that a Burmese dish is done when enough water has evaporated off that the fat separates out to the top. When you see the fat come back, you know it's done cooking. dino. fucked around with this message at 16:02 on Apr 13, 2014 |
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Apr 13, 2014 16:00
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In the south of India, curry just means something dry-cooked/stir fried with spices in. So this is potato, chayote, and collard greens curry.
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Apr 13, 2014 22:28
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Do what Julia does. Blanch it in a pot of boiling water. Then, strain it through. Then squeeeeeeeeeeze out all the liquid. THEN chop it up finely, and sautee it in fat. You'll never have slimy spinach again.
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Apr 22, 2014 23:44
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