Today's Menu 2 #1
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Onion Cumin Seeds Tomato Juice Curry Roux Garam Masala Vegetable Oil Water |
1 1 teaspoon 1 can 3.5 oz 1/2 teaspoon 1 tablespoon 3 cups |
1. Chop onion.
2. Heat a tablespoon of vegetable oil with a teaspoon of cumin seeds in a pan over medium heat.
3. Add chopped onions and cook until transparent.
4. Add 1 can of tomato juice and 3 cups of water. When it boils, turn down the heat and add curry roux.
Ingredients
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Thin Sliced Pork Flour Beaten Eggs Bread Crumbs Worcestershire Sauce Lemon Juice |
8.75 oz As desired 2 eggs As desired 2 tablespoons 1/2 tablespoon |
1. Season the pork with salt and pepper. Coat the pork with flour, beaten eggs and bread crumbs in this order.
2. Heat cooking oil in a pan and fry the pork until golden brown.
3. Slice the fried pork, place in a bowl, add Worcestershire sauce and lemon juice, and mix.
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Shrimp Garlic Olive Oil Bay Leaf Chili pepper Mayonnaise |
14-16 pieces 1 clove 1 tablespoon 2 leaves 3-4 pieces 2 tablespoons |
1. Wash shrimp in salt water, peel shells off and remove back veins. Season with salt and pepper.
2. Smash a clove of garlic and heat in 1 tablespoon of olive oil over medium heat.
3. Add bay leaves and chili pepper until aromatic.
4. Add shrimp and cook until the color changes.
Curry Topping
