Don't throw it away! Here's how to save almost stale curry so it stays delicious

foto: shutterstock.com

Sometimes, without realizing it, the curry that was just cooked in the morning already tastes a little sour or smells in the afternoon.

Brilio.net - Gulai is a dish made from coconut milk that is rich in spices and has a distinctive taste. However, because of its high coconut milk content, gulai is more susceptible to spoilage if not stored properly. Sometimes, without realizing it, the gulai that was just cooked in the morning already tastes a little sour or smells in the afternoon. It feels a shame to throw away food that can still be saved.

If the curry starts to show signs of being almost stale, there are a few tricks you can do to freshen up this dish. With the right method, the curry can still be enjoyed without reducing its deliciousness. Here are the steps you can try!

How to save almost stale curry
photo: shutterstock.com

1. Heat in a frying pan

- Pour the curry into a clean pan. Avoid using a pan or container that has been used before without washing it, because it can speed up the rotting process.
- Turn on low heat and let the curry start to heat up slowly.

2. Add a little baking powder

- Baking powder can help neutralize the sour taste that appears due to the natural fermentation process of coconut milk.
- Use a measure of about 1/2 teaspoon of baking powder per 1 liter of curry.
- Stir until the baking powder is completely dissolved in the curry sauce.

3. Bring to a boil and cook for 10 minutes

- After the baking powder has dissolved, increase the heat until the curry boils.
- Cook for 10 minutes while continuing to stir so that the sauce does not curdle.
- This heating process will help kill bacteria that grow in food.

4. Check the Aroma and Taste

- After re-cooking, taste a little of the broth.
- If the sour aroma is still there, you can add a little salt and sugar to balance the taste.
- When the taste and texture have returned to normal, the curry is ready to be served again.

To prevent the incident of the almost stale curry from happening again, here are some storage methods that you can apply:

- Use a Clean Container: Store the curry in a clean, tightly closed container before putting it in the refrigerator.
- Avoid Dipping Dirty Spoons: Use a clean spoon every time you take the curry to avoid speeding up the rotting process.
- Don't Leave It at Room Temperature Too Long: Once cooked, immediately separate some of the curry that will not be consumed immediately and store it in the refrigerator.
- Reheat Properly: When reheating curry, only reheat the portion you are going to eat to maintain its quality.

If you want to make your own curry at home, here is a simple curry recipe you can try.

Material:
- 500 grams of beef/chicken/fish
- 500 ml thick coconut milk
- 500 ml thin coconut milk
- 3 bay leaves
- 2 stalks of lemongrass, bruised
- 3 lime leaves
- 2 cm galangal, bruised
- 1 teaspoon salt
- 1 tablespoon brown sugar, grated
- Enough oil for frying

Ground spices:
- 5 shallots
- 3 cloves of garlic
- 3 candlenuts, roasted
- 1 cm ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric powder
- teaspoon of pepper powder

How to make:
1. Heat oil in a frying pan, saute ground spices until fragrant.
2. Add bay leaves, lemongrass, lime leaves, and galangal, stir well.
3. Add meat, stir until it changes color.
4. Pour in the thin coconut milk, cook until the meat starts to become tender.
5. Add thick coconut milk, salt, and brown sugar, stir well.
6. Cook over low heat while stirring continuously so that the coconut milk does not curdle.
7. Once cooked, remove from heat and serve warm.

(brl/tin)