When I first started cooking curries, the frying of the paste 'until fragrant and oil separates from the paste ' was a puzzle. No matter how long I fried it, no oil appeared. So I had to resort to guess work as to when the paste is considered ready. One day I decided to try out the gas bbq wok burner to fry the paste and voila - oil did start coming out of the paste.
This is the sequence of frying the spice paste for my satay sauce.



Pic 1. The paste is fried in 2 Tbsp of oil.
Pic 2. After a few minutes of frying, the oil is slowly absorbed.


Pic 3 . The paste is getting dryer.
Pic 4. No trace of oil is seen. It would appear at this stage that I am dry frying the paste.

The paste is now ready for the next stage of cooking. Note the change in colour and texture.
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