Simple Way to Prepare Anthony Bourdain Dry Curry (with Lots of Chinese Cabbage)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dry curry (with lots of chinese cabbage). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Dry Curry (with Lots of Chinese Cabbage) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Dry Curry (with Lots of Chinese Cabbage) is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook dry curry (with lots of chinese cabbage) using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):

1. Make ready 600 grams Chinese cabbage
2. Take 2 Onions (small)
3. Prepare 100 grams Carrot
4. Prepare 1 clove Garlic (minced)
5. Prepare 1 piece Ginger (minced)
6. Get 500 grams Combined ground beef and pork
7. Make ready 2 tbsp ＊ Curry powder
8. Get 1 tsp ＊ Natural salt
9. Get 3 cubes ＊ Curry roux (medium-hot, crushed finely)
10. Get 3 tsp ＊ Cumin powder
11. Get 1 ＊ Nutmeg
12. Prepare 1 tsp ＊ Coriander powder
13. Make ready 1 ＊ Soup stock cube
14. Prepare 1 piece ＊ Bay leaf
15. Make ready 1 tsp plus Garam masala
16. Take 1 tbsp Flour
17. Make ready 1 Salt and pepper
18. Take 2 tbsp Vegetable oil
19. Make ready 1 tbsp Miso

Instructions to make Dry Curry (with Lots of Chinese Cabbage):

1. Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
2. Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
3. First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
4. Turn the heat higher and stir-fry the minced meat well, until browned.
5. When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
6. Add Chinese cabbage and onions. Stir-fry while mixing roughly.
7. Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
8. After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
9. Taste, and season with miso, garam masala, salt and pepper.
10. Dish it up, and serve. I recommend you top it with baked tomatoes.
11. The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.

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