แกงกูรูหม่า ไก่ แพะ Curry legendary Kru Ma 200 Years ago in the Bangkok

                                                        

                                                            Chicken, goat curry guru Ma

                                             Curry legendary Kru Ma 200 Years ago in the Bangkok.

Ma Chicken, Curry Goat Curry guru with a long history of several hundred years. A complex process. Now rarely, if found to be still not perfect like antique. With the problem of truncated or cut some off. Another cost of doing so is high. It takes a long time to marinate the meat. Second, they need to know how to lose fat. In addition, the musty smell of meat or food ingredients that taste and indispensable. See the sauce

Some of you may be wondering no surprise that curry is actually two hundred years arguments are asking you to consider a Cub Fan's of other have also been experimenting curry from the telling. Told through the past four generations. Current is the fourth generation of the family. The most important step is to make a troublesome time for many reasons. It is proof But if you do this manually. No arguments will follow later. 

The hot weather is not suitable because the curry is not easy. There are many people in the past say that. This curry is quite hard overnight In private, this problem seems to come from certain components. Tips for making curry is fragrant, delicious taste better on the experiences of parents kitchen.

 

Chicken or goat, 5 kg

Curry Guru Ma 1.25 kg

   Cloves, cardamom

   Cinnamon

   Turmeric

   Ginger

   Pepper

   Onion creek - Pentium action.

   Little cumin 

1000 cc milk

Small onion fried in oil (Sprinkle layers as heat) 400g.

Salted butter 1 kg

Cashew nuts (Sub-mixed spices) 50 seed pairs.

Sliced ​​onion isolated two characteristics: 1. Rectangle 2. Similar orange segments 1 kg

1 kg tomatoes

The big 3 lemons

Milk (Haa be mixed or not) 1 kg

Potatoes, boiled, cooked 1/2 kg

Capsicum - red and green, as well as a handful 1/4 kg

Mint leaves 3/4 kg

Coriander 3/4 kg

Vinegar 1/2 liter

Brown sugar 1/2 kg

Grain of salt, 1/2 kg

1 kg cucumber

1 kg of lettuce

Garlic 20g

Rice roti bread

200 Years ago in the Bangkok  

 One. Clear savory meat. This was certainly not the Clearing savory meats as appropriate for each area of ​​the country is easily seen to be a chicken with salt. The other meat dish clearing out the need to use may depend on the component instance, if the meat is very fishy. Spices need to be tailored to different.

 Two. Fired mango, onion, spices and seeds. This latter would not tell Or no real knowledge Spices and mango seeds must be roasted before blending spices. This may be used as an aid to rapid microwave.

. 3 small onion In order to place a layer Of course, this was not done Or omitted

4. The selectivity to mature first. I added the soup

Five. Boil potatoes until done

6th., Mint with coriander Prepared to make more sauce. Leaves of parsley isolated part. Sprinkle curry kept putting forward

7th. Container to marinate meat and animal fermentation time. There are also important Cook the ancients Chefs have the ability to see and capture knowledge from meat. When marinating meat How many hours should be spent This does not take into account the meat to cook it. This is the kind of meat animals, young animals conclusions and recommend the correct container and ferment at least two hours in the evening.

Eight. Practice into the spice shop.

 Method 1. Located pot soft heat. Bring milk mixed with lemon juice into the pot.

              Two. Salted butter in a pan. With onion turns down a small alley.

              Three. Put onion, sprinkle a thin layer one. If the rest of the spices sprinkled into compost, it can be possible.

               4. The spices marinated meat on a certain level. But do not put out Sprinkle coconut cooked down with onion.

                Five. Onion, cut into a shape similar to orange segments and sprinkle with fried shallots.

                6th. Put the potatoes into the pot, the next step is a step closer to the final order before the meat marinated with until then.

                7th. Were mixed curry paste over a low heat, add tomatoes, red pepper, is the latter.

How green pepper sauce  

                One. Chopped coriander leaves and leaf roller mold position thoroughly. Or sub thoroughly pounded

                Two. Dissection green capsicum. If you want to put in chili is not spicy sauce. If spicy is not put out.

                 Three. Prepare garlic modest Thoroughly pounded

                 Four. Distilled vinegar well

                 . 5 white sugar crystals

                  6th. Leading 1-5 in the mix if it wins. Not impact or affect the vinegar.

                   7th. Cucumber slices cut a small alley.

                   Eight. Lettuce, cucumber or onion have sailed south.

                   9th. Prepared roti bread eaten with curry guru Ma. Initially, until the meat is eaten curry bread Patchouli.