Curry, serve it smooth

I know bringing your own lunch to work in Taiwan is kinda rare -- especially in this part of the country where eating out (and cheap) is what most people do. BUT like I said, if I don't get good food, I get cranky. And so Curry has become one of my favourite recipes, cuz a big pot of it can last for about 4 meals, and variation is just as easy.

I'd been making Curry the same way for god knows how many years because Food Network Canada doesn't really teach Japanese-style curry rice. I'd start by heating the oil with some curry powder, and add in onions later. This way, it gives the Curry a hint of spiciness, which is a good balance to the sweetness of Japanese curry roux. And since I decided to take my cooking seriously, I Googled "Curry" "好吃" and "Recipe". Along came some real good tips, and by summing it up and slightly modifying it for single gals or living-on-your-owns, here's the recipe -- without the measurement. (Because I don't really have a gauging machine at home, and I always cook by feeling it out.. takes time I know, but I've never really gone awfully off track before!)

Ingredients:

• Garlic (couple gloves)
• Onion
• Carrot
• Potato
• Butter
• Sugar (Powder or Brown -- I'm not a big fan of Powder, though)
• Curry powder
• Curry roux of your choice
• Extra Virgin Olive OilWater
• + Meat of your choice

How to make it:

1. Heat the extra virgin olive oil at medium with some curry powder
2. Add in coarsely diced onions & garlic into the curry-infused oil and cook until soft and tender and brown-ish
3. Add in water, enough so it submerges all onions for about 3cm
4. Add in chopped potato & carrots and bring the water to a boil and turn it down to simmer
5. Keep on simmering the veggies for about 15-20 minutes till it softens
6. Remove from heat and let it set for 5 minutes
7. Add in butter & curry roux and stir till both melt
8. Add in a small amount of sugar for smoothness

With the curry sauce done, actually you can do whatever with the meat. Slightly season and flour the meat and sautee them in a frying pan. Just remember, don't mix the meat into the sauce, so the sauce stays "pure" and smooth.