Recipe of Award-winning Dry Curry (with Lots of Chinese Cabbage)

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When you go on a diet one of the first things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping a food journal makes it possible to determine the foods you are eating as well as the foods you are not eating. For example, after keeping a food journal for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down will help uou recognize the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

Be as specific as you can while you write down what you take in. You should do more than just write down "salad" into your food journal. You must list all of the components within that salad as well as the type of dressing on it. You also need to write down the amount of of the foods you are eating. "Cereal" will not be adequate however "one cup Fiber One cereal" is okay. Dont forget that the more of something you consume, the more calories you are going to take in so you need to list out the measurements of what you eat so that you will know exactly how many calories you take in and will need to burn.

What sort of feelings are you in whenever you eat? Write it down! This helps you to demonstrate whether or not you turn to food as a reaction to emotional issues. It may also identify the foods you select when you are in certain moods. Many people will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets go back to dry curry (with lots of chinese cabbage) recipe. To make dry curry (with lots of chinese cabbage) you need 19 ingredients and 11 steps. Here is how you cook it.

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

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