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Fast Guide to Serving Yummy Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

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Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

We hope you got benefit from reading it, now let's go back to autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms recipe. You can have autumn-winter exclusive - taro yam curry with chinese cabbage and mushrooms using 16 ingredients and 8 steps. Here is how you cook it.

To prepare an extraordinary Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms, below are the materials required:

  1. Provide 1 box of Instant curry roux.
  2. Take 1/4 head of Chinese cabbage.
  3. Provide 1 of pack Shimeji mushrooms.
  4. Take 1 of pack King oyster mushrooms.
  5. You need 1 of Carrot.
  6. Take 1 of Onion.
  7. Get 220 grams of Thinly sliced pork belly.
  8. Provide 8 of Frozen taro root (or fresh).
  9. Get 1 bunch of Green asparagus.
  10. Get 3 of cm Garlic (tubed).
  11. Use 1 of Consomme bouillon cube.
  12. You need 1 tbsp of Sake.
  13. Take 1/2 of to 1 teaspoon Miso.
  14. Prepare 1 tsp of Soy sauce.
  15. Take 1 tbsp of Cooking oil.
  16. Get 1 of amount instructed on instant curry packaging. Water.

After readying the ingridients, next you are ready to cook your tasty Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms by following the guidances below:

  1. Chop vegetables into bite-sized pieces..
  2. Chop meat into similar sized pieces..
  3. Heat oil in pot, and stir-fry onions until translucent..
  4. Add meat and brown..
  5. Add all vegetables except for the asparagus. Next, add water, consomme bouillon, sake, and garlic..
  6. Dissolve the miso paste (about 2 tablespoons) in the stew from Step 5..
  7. When the ingredients are cooked, add the miso from Step 6, soy sauce, and asparagus, and boil briskly..
  8. Dissolve the curry roux. Bon appetite..

Vegetables that are fresh taste better. Handle all vegetables carefully because: A ll this month my good friend Trupti of "The Spice Who Loved Me" is hosting Winter Food Swing where we are invited to cook with our family or friends. I found it very interesting and delightful as my hubby K is a big help in kitchen. For us cooking is not just chopping vegetables and boiling them. Thus a wise decision was made and the carrot and sweet potato soup was followed by the Bok Choy and mushroom money pouches: The oyster mushrooms and one of the variant of Chinese cabbage called Bok Choy that came together into small pockets of wheat starch skin to give it an appearance of small cute little green money pouches.

Recipe : Autumn-Winter Exclusive - Taro Yam Curry with Chinese Cabbage and Mushrooms

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