Red, yellow, white, green, the colors of the sauce shows the difference of the ingredients and how hot the sauce is. The common kinds of the sauce contains Turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, clove, coriander seeds and other hot spices. In the cooking area, the hot sweet spice and the special tempting aroma of this sauce are able to magically cover the fishy stink or raw meat smell. For the nutritional value, while expediting the exudation of the saliva and the gastric juice, it can increase gastrointestinal peristalsis, raise appetite and promote blood circulation.
various types of powder spice and curry
Promoted firstly through Southern and Southeastern Asia till 17th century and widelyspread by the European colonists, CURRY had became a popular, various, useful and delicious sauce all over the Europe and Asia.
Indian Curry
Indian Curry is the originator of all kinds of curry. Traditional Indian curry contains cloves, fennel son, coriander seed, mustard son, turmeric powder and chilli. Due to the strong taste of the spices used in making curry powder, there are always coconut syrup added during the cooking process to make the taste rather thicker than heavy.
In addition, since England originally took the cooking techniques from India, the curry over there in fact has very similar flavor as traditional Indian curry.
Thai Curry
In a result of the additional spices like lemongrass, fish sauce and bay leaves added in the formula, Thai curry are in a class of their own. There are many kinds of curry are widely used in Thai recipes. The red Thai curry is the favourite type of curry in Thailand. Since the red curry sauce is added, it appears supplementary red. The green Thai curry contains extra coriander and lime skin which makes them appear the fresh green color is usually cooked with sea food to reduce the raw fishy taste and smell of the cuisine. But it is so spicy that it makes people tear up sometimes.
Malaysian Curry
Banana leaves, shredded coconut and coconut milk are commonly added into Malaysian curry which makes it mild and soft. In Malaysia, local newly-made curry always provides the tempting smell and flavor to laksa noodle and curry bread which are the most popular curry cuisines there. Putting noodles into the hot curry soup with yellow bean sprouts, cockles, chicken, long beans, okra makes a perfect bowl of laksa while curry bread is just a simple dish as you just need to put the cooked curry chicken into the bread. (Since Singapore is close to Malaysia, the curry kinds over there are similar to those in Malaysia beside they has less hot pepper which makes it even milder and more acceptable. )
Japanese Curry
Curry was not spreaded to Japan till the time of Meiji from Europe. However, the original heavy spicy types changed dramatically to more exquisite, delicate, lighter and sweeter(due to the additional concentrated pulp) ones in a very short time period. Though Japanese does not contain as much spice as the Indian types which makes it not as various, it is more convenient to use and can actually be directly poured on rice and noodles as a tempting delicious top.(Japanese curry is also called European style curry since French roux is added as a thickening material. Moreover, Taiwan curry has the similar quality as Japanese curry which is usually yellow and has a smell of cumin.
Facts
There are not a lot of places serves good curry dishes with acceptable prices in Atlanta, but fortunately, we got a restaurant which is pretty well-known for its Asian curry dishes settled in Tech Square: Tin Drum. So I went there with my friends twice this week during dinner time, and tastes four of the six curry cuisines on the menu: Masaman Curry, Japanese Katsu, Thai Green Karee and Tikka Masala.
Masaman Curry
$7.45
Steamed chicken; carrot; potato; avocado; cashew; onion and steamed rice.
An amazing fragrant and sweet feeling is produced while chewing the crispy cashew and soft rice together with the red curry soup.(I'd rather say it's a curry soup not sauce because it is rather the juicy and thin type.) The chicken is delicate and full of the tender flavor of the spices: sweet, hot and a little bit sour. The only one little piece of avocado is definitely the best part of this cuisine: creates a standing-out bright green in the red soup while having a great tender and melting taste with the creamy flvor in the curry soup. This cuisine has the highest price, but it absolutely worths it as it will never get your tone tired of tasting its fantastic flavor.
Overall: Excellent
Japanese Katsu
$6.95
Panko breaded chicken; yellow curry; carrot; potato; onion; jalapeno and steamed rice.
Traditional Japanese yellow curry dish with way too much onion and way too little potato. The onion is sour, sweet but too droopy and has such a great amount that produces a strong but bad taste to the dish, tough the potatoes are perfectly cooked and flavored with a soft texture. The good part of the chicken is that surface of it is crispy and spicy, however, the inside is just plain and dry. Mixing the rice with the top, yellow, dry and dull tastes are all you will get.
Overall: Poor
Thai Green Karee
$6.95
Steamed chicken; curry, peppercorn, bamboo, green bean and steamed rice.
Covered with the yellowish white curry top, under which is the light green of the vegetables, white steamed chicken and rice, Thai Green Karee is a healthy Thai cuisine with a refreshing look and smell. As stiring and mixing everything in the plate, the smell of curry dances and lingers. Taking a spoon-full from the plate, suddenly, the plainness in mouth disappears. The steamed chicken is very tender and soft as the time of cooking is well controlled. Everything in the plate is tasty and fragrant as the flavor of the curry sauce is seeped into it.
However, the green curry sauce is not as hot as it should be, also, it is a little too greasy for people to eat it all.
Overall: Good
Tikka Masala
$6.95
Steamed chicken; creamy Indian curry; tomato; cilantro and steamed rice.
The Indian curry really does stimulates your taste buds. But it is not always a good thing. In addition to the strong, hot flavors of the red curry, there is a weird sweet-salty mouth feel in this sauce which is not pleasant to eat. The chicken is delicate but totally filtered with the weird taste that makes it hard to be pleased with it. It is hard to tell what is in this sauce, there is tomatoes create the sour and sweetness, cilantro makes the tempting aroma and something unknown in the curry sauce that makes it so special and odd. If you are not too used to all kinds of curry, this is not a good choice to experience the magic of the spices. Overall: Okay
In summery, curry is a great sauce which can magically creates tons of different flavors. However, to really enjoy it, one should carefully choose the specific type for himself!
(pic (http://i253.photobucket.com/albums/hh71/Stellare_photo/keema-curry.jpg)fromhttp://planetbye.blogspot.com/2009_06_01_archive.html)
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