I cooked a pot of Japanese curry on Sunday and it was my dinner for one day and bento for 2 days!Yesterday I brought curry rice to work and today it is curry udon.
Some pointers:
(1) There is no need to sautee your meat as suggested on the packaging. Add the meat last and it'll be very tender. Otherwise, you'll be chewing rubber!
(2) Adding some fruits such as mango and apple cubes to your curry before serving makes a lot of difference! Your curry tastes 3x better with mango!
(3) When you want to bring curry bento, pack your rice/ udon separately. Mix them only when you want to eat your bento.
(4) If you are bringing curry udon, make sure your containers are not filled to the bream. Otherwise, how are you going to mix the udon to the curry?
(5) Get a spill free container (shopping time!) if you want to bring liquid stuff. Tupperware is good. Otherwise, I recycle plastic containers. It is not environmental friendly but it saves me from the washing. Japanese curry is not exactly a healthy dish. High fat content (that means delicious~~).
(6) I didn't bother to heat up my udon and curry but they taste good even when they turned cold!
2 voices:
adding mangoes! wow! thanks for the tips. Thanks!
You are getting so pro in this girl!
*clap clap clap*
Who knows? Maybe next time there will be a program called "Angie Can Cook, so Can You."
*wink*
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