well-temperedforum.groupee.net The Well-Tempered Forum Off Key Some things just don't come out as you hoped|
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That Scarlatti nut. Minor Deity  |
...steamed bok choy with soy sauce and Market Spice "Hot" curry powder.
It tastes like steamed bok choy and curry powder. No real marriage of the flavors going on. So, maybe I've found the one thing that just doesn't work with curry. It seemed like a good idea at the time.
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Beatification Candidate |
I can't tell you the number of times in my life I've said that. |
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Techno-Stud Beatification Candidate  |
Bok choy is a little too delicate for curry, if you ask me.
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That Scarlatti nut. Minor Deity |
I usually just use a dash of soy sauce and a drizzle of toasted sesame oil. But I had already had sesame oil on my salad, so I was looking for something different. And I always keep three or four varieties of curry powder on the stove.
I guess it coulda been worse. I could have opened the fridge and grabbed the jar of salsa.
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Investment-grade Member |
Speaking of bok choy, there's a help yourself buffet restaurant near where I work. You pile everything into a plastic container, the cashier weighs it, and you pay by the weight. I noticed that it was mostly Orientals who helped themselves to the bok choy. This Anglo, never having tasted bok choy until about a year ago, decided to try it and liked it. They spicen it up and it tastes good that way. Wish I knew the recipe.
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Lord Emperor Mom Gadfly  |
Bok choy aside, soy sauce and curry powder don't seem to go together to me.
I could see bok choy and some kind of meat, maybe chicken, in a mild curry sauce made creamy with a bit of plain yogurt. But if I tried it, I might well find myself saying, "It seemed like a good idea at the time..."
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Beatification Candidate |
I love bok choy. It was a staple of my diet (in stir fry).. when I was on my diet.
I'm going back on my diet soon. Hmm, I think it's time I reported on my weight |
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Popularity Seeker |
good..
i was hoping this wasn't a thread about bodily functions. we eat bok choy all the time.. it's an excellent vegetable staple.. sliced into salads or and oriental 'inspired' soup (at the end so it doesn't actually cook). |
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knitterati Gadfly  |
Mmmmm, bok choy. Not with curry, though.
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Foregoing Practicing to Post Beatification Candidate  |
I can see where a few judicious Indian spices might work OK with bok choy. Maybe sizzle some mustard seeds and curry leaf (that's a specific fresh leaf), garlic, and then add the bok choy. Or maybe a pinch of asafetida or ground fennel, or cayenne. Pinches! as if you were using Western herbs, not Indian style.
But full-on curry powder, hmm, maybe no.
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well-temperedforum.groupee.net The Well-Tempered Forum Off Key Some things just don't come out as you hoped