Obsessed with Curry

by: Wei Chin

Taipei Taiwan: Gourmand Press 2002, Paperback
ISBN: 986-7785-01-0

Reviewed by: Jacqueline M. Newman
Winter Volume: 2006 Issue: 13(4) page(s): 26

Number 15 in the 'All-Flavored Dainties' series, this book focuses on curry, a spice blend of hot and sweet curries. It discusses that curry came to China, probably with the Portuguese through Macao. That it is now quite popular, as this Chinese/English book can attest. Curry also came into Chinese traditional medicinal thinking and they believe it stimulates the appetite, increases digestion and appetite; releases sweat, and removes toxins from the body.

The tasty recipes provided run the gamut from piquant to sweet to sour. They show that many countries besides China have adopted this complex blend of spices. There are forty-five of them, some highlighting other cuisines at least in name. However, all are made Chinese style, and with Chinese taste be they meat, noodles, seafood, snack, or vegetable dishes. After the recipes are four color photographs and bi-lingual words about sixteen spices commonly found in curry powders and pastes.

Every recipe has a full-page color photograph and a bit of information, usually a sentence titled: PS. They can make you delight enjoying the world of curries, even become obsessed with it!
Mashed Potatoes with Curry
Ingredients:
2 potatoes, peeled and cut into cubes
1 Tablespoon sugar
1/2 cup onions, minced
2 Tablespoons fresh cilantro, minced
2 chili peppers, seeds removed, then minced
1 teaspoon vegetable oil
3 pounds finely minced or ground pork
1 Tablespoon yellow curry powder
2 teaspoons salt
1 teaspoon ground white pepper
1 egg, beaten until lemon yellow
1 cup flour
1 cup breadcrumbs
12 cups vegetable oil
Preparation:
1. Steam potatoes until soft. Remove them and add the sugar, the minced onion, cilantro, and chili pepper.
2. Heat the oil and stir-fry the pork until no longer pink, then mix in the curry powder, salt, and pepper. Add this to the potato mixture, and allow it to cool. When cool, roll into ten balls.
3. Coat the balls with flour, then dip them into the beaten egg. Next, coat them with the bread crumbs.
4. Heat the one-and-a-half cups of oil and deep-fry the potato balls until golden. Drain on paper towels, then put them into a bowl. Serve.

Flavor and Fortune is a magazine of: