Emmy Pan Poulsen’s
Taiwanese Curry
潘靜漪的台灣味咖哩醬
April 20, 2019
Springville, Utah
Ingredients:
Chicken breasts (4 to 6 pieces depending on the size
of the chicken and the size of the pot
you are going to use for this dish) or pork tenderloin
(I use Costco’s pork sirloin tip roast in this curry dish
quite often because I almost always have this tip roast in our freezer for
other Taiwanese dishes I make).
Butter ( two tablespoons).
Onions (one, diced).
Carrots (4 to 6, diced).
Curry powder, according to the taste.
Corn (I use our garden frozen corn, a quart bag).
Peas (I use our garden frozen peas, ½ quart bag).
Mushrooms ( 2 cans).
Potatoes (4 to 6 big potatoes. Boochie and Richard love potatoes so I usually put a lot of potatoes in this dish).
Chicken broth (a can or two).
Chicken bouillon (1 to 2 tablespoons).
Coconut milk ( a can).
Heavy cream (1 cup or 1 ½ cups).
Salt.
Pepper.
Rock sugar ( You will be able to buy rock sugar at any Asian market).
Granulated sugar could do the job too.
If you are using granulated, put one tablespoon in the pot).
Before I start cooking, I “season” the chicken first.
This procedure is important because it “tenderizes” the chicken.
Add a little bit of water to the chicken and mix well.
Then add a little soy sauce, granulated sugar, olive oil
(or any kind of oil), rice wine (optional), and curry powder (a tablespoon),
and cornstarch to the chicken.
Mix well.
Let the chicken sit at room temperature for 10 minutes or so in the winter.
( In the summer, after all the ingredients are mixed in with the chicken.
Put the chicken in the fridge until you need it.)
Turn the stove on to medium high or high.
Add butter to the pot.
When the butter is melted, add rock sugar (4-6 pieces), onions, and carrots.
Cook for 3 minutes or so before you add curry powder
( 2 tablespoons or more if desired).
Stir well.
At this point, the mixture is kind of dry.
Quickly add chicken broth to the pot. When the liquid in the pot comes to a boil,
fill the pot ½ full of water.
Add potatoes.
Cook 10-15 minutes or so.
When the onions, carrots, and potatoes are soft, add mushrooms and corn.
Add coconut milk and heavy cream.
Add chicken bouillon, salt, and pepper.
When the sauce comes to a boil again, add the seasoned chicken.
Let the chicken cook until done.
Add peas.
Taste the soup.
Sometimes a little salt or chicken bouillon or “this and that” is needed.
In Taiwan, this dish is made to eat with steamed rice.
(I come from a rice eating country,
and thus I am very picky about rice.
If you are interested in knowing what kind of rice I buy in America,
feel free to let me know.)
Sometimes I mix udon noodles or rotini pasta with this curry
sauce.
They are as good as steamed rice.
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June 26, 2019
Minhsiung, Taiwan
這個英文咖哩食譜會出現完全是為了杰倫的媽媽Heather Smith!
要不然沒事哪個台灣人會寫英文食譜呢?😹
(三月的時候我敦親睦鄰做了一大鍋咖哩醬送了半鍋去隔壁隔壁的杰倫家跟他們分享!
然後吃完他們愛上, 就跟我要食譜了!)
本來我的計畫是:
哪一天我出了一本道地"英文版"台灣食譜...要將這個食譜放上去!
(我好像想多了!😹)
現在將這英文食譜放上我的blog是因為杰倫媽媽在美國的今晚做了這道菜,
然後全家將這道菜吃個精光,
然後杰倫媽媽留messenger私訊問我:
"可不可以將這食譜公布在她的部落格裡?"
(當初我用Google Docs跟她分享這個檔案, 所以也只有她的email帳號看的到我的食譜!)
這樣她還是可以用自己的文字在自己的天地好好地跟她的朋友談論我這個另類的"台灣奇蹟!"😸
英文食譜放上剛好大家可以順便學一下英文也挺不錯的!
(我媽做菜的名言就是:
"這個加一點, 那個加一點"這樣!😆)
都馬是憑感覺的!
(我果真是我媽的女兒!)
所以變出這個英文食譜我應該也算是一個人才吧:
因為把"我的感覺"變成"英文字"真的不簡單!
(甩頭髮中...😎)
這可不是隨便甚麼人都做得到的喔!
😸
