foto: YouTube/Silvia Norman
Brilio.net - Gulai is identical with the yellowish spiced coconut milk sauce that is appetizing. When served, it looks so beautiful, especially if it is served with pieces of cabbage, tomatoes, spring onions, and sprinkled with fried onions. Although classified as a simple menu, gulai can look like a restaurant dish when served properly.
You can cook curry with a variety of protein choices, such as chicken, fish, beef, lamb , boiled eggs, tofu, and many more. For those of you who like spicy food, just add more chili to make the taste even more intense. Eaten with warm rice? Guaranteed to be addictive!
However, many people are reluctant to cook curry because they think the process is complicated and time-consuming. One of the biggest challenges is ensuring that the coconut milk does not curdle . Many people think that curry must be stirred continuously so that the sauce remains smooth. In fact, there is a simple trick that you can try to keep the curry perfect without having to stir it continuously.
A netizen named Silvia shared a surefire tip to keep the coconut milk in the curry from curdling easily even if you are busy with other activities. The secret is not in the ingredients, but in the cooking technique. With the right method, the curry you make can remain delicious and have a perfect texture without the hassle of stirring it constantly.
"Sometimes we have other activities, such as praying or other things, so we don't have to stand for long stirring the curry," said Silvia, quoted by BrilioFood from YouTube Silvia Norman.
photo: YouTube/Silvia Norman
So, before you want to leave the curry, the stove flame must be reduced first. In addition to preventing coconut milk from breaking, using very low heat when cooking curry also prevents it from burning. Later, when checked again, the curry can be stirred and the flame can be increased again.
photo: YouTube/Silvia Norman
How, the trick is really simple, right?
7 FAQs About Gulai and Coconut Milk:1. Why does the coconut milk in the curry curdle?
Coconut milk can split due to the temperature being too high or improper stirring, causing the oil and water to separate.
2. How do you prevent coconut milk from curdling when cooking curry?
Cook over low to medium heat, avoiding sudden boiling, and gradually add the last coconut milk while stirring gently.
3. Can I use instant coconut milk for curry?
Yes, but choose quality instant coconut milk and add a little water to make the texture more natural.
4. What should you do if the coconut milk has already curdled?
You can add a little water or new coconut milk, then stir slowly over low heat so that the texture blends again.
5. Are there any additional ingredients that can prevent coconut milk from curdling?
Some people add a little rice flour or tamarind water to help stabilize the coconut milk.
6. How long should the curry be cooked so that the spices are completely absorbed?
About 3045 minutes on low heat so that the spices can be absorbed without damaging the texture of the coconut milk.
7. Can the curry be stored for the next day?
Yes! Store in a closed container in the refrigerator, then warm over low heat when ready to eat so that the coconut milk remains stable.
(brl/tin)
