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Making Curry 
Jul. 24, 2010 1:03 pm 
Updated: Jul. 30, 2010 4:41 am
     So last night some good church friends of ours had us over for dinner. The menu was a tossed Italian salad with balsamic raspberry vinaigrette, watermelon, homemade chicken curry over brown rice, and some haupia pie (a popular dessert here in Hawaii. Haupia basically means coconut.) It was a pretty darn good curry, and it was her second time attempting it, and for that she did a great job! She wasn't a big curry eater before this attempt, which makes me think that on my first upcoming curry-making attempt, I will be a giant success. Lord knows I have eaten enough curry to know what it's supposed to taste like! :P
     In fact, I have eaten so much of it that I fully expect to turn INTO a bowl of curry at some point.
     Back to my point. (I do have one.) I am mentally and physically gearing up for the attempt. Pushups, pullups, etc. And buying curry powder. Here is where I have encountered my first road block. Do I buy powder or paste? Which brand? Which country's paste? I am making Thai curry, since I despise any curry but Thai..Perhaps that narrows down the choices. We shall see. I will post the results!
     I do know I like a nice thick curry sauce, so I will definitely be adding either some flour or some cornstarch during the last few minutes of cooking to thicken it up a bit. Fresh basil is always a great addition! And to round out the chicken which I will be using, I will add chunks of potato, onion, and carrot. It's so good that way..
     Personally, I like to cry when I eat my food. (That's how hot I like it.) Which brings me to my next dilemma. Where does the heat in spicy curry come from? I suspect it comes from the powder/paste itself, but if it's still not spicy enough for my liking, what do I do then? I have a feeling Tabasco isn't gonna cut it in this instance :P
     Well, I will be making it in the next couple of weeks, and I will be updating with the results! (And photos, assuming it isn't a complete failure, which it won't be.)
     That's right, I said it won't be a failure. "Never apologize!" ~Julia Child. "Always be upbeat and positive about a new kitchen adventure!" ~me
                                         Till later!
                                               ~Emma <3
Miss C 
Jul. 30, 2010 4:41 am
I think Bangkok Chef in Nuuanu might still sell Thai curry paste - they expanded their restaurant side so I'm not sure if they still have the grocery section. I didn't buy curry there- I bought mine at the supermarket (forgot the name) in Waipahu-anyway, it's the Asian grocery store located next to Saver's and Max of Manila restaurant. I much prefer Japanese- style curry using the curry block- so fast and easy. I prefer to get my Thai curry from a good Thai restaurant because the one time I made Thai curry- it just didn't turn out for me.
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Detroit, Michigan, USA
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Kapolei, Hawaii, USA

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Baking, Asian, Italian, Mediterranean, Healthy, Dessert, Gourmet

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About Me
I'm a fun person in her twenties who loves to cook for her friends and family.
My favorite things to cook
I love baking. My specialties are sourdough bread, muffins (both breakfast and dessert), cakes of all kinds, and soups.
My favorite family cooking traditions
It was just me and my mom while I grew up. We were poor as church mice. Cooking cheap (aka soups) became a necessity. Fortunately, I have yet to meet a soup I don't like. Actually, scratch that. I HAVE had some bad experiences. Okra stew comes to mind..But for the most part, I love any and all food and food loves me.
My cooking triumphs
My first loaf of bread with my mom when I was seven!
My cooking tragedies
Making this Filipino dessert for my friend. After hours trying to assemble it and get it right, I mistook what was supposed to be the filling for what was supposed to be the outside. And I tried to assemble and bake it that way. It was awful, and I may..or may not..have shed a tear or two.
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