★ Excellent ★ Ultimate Curry! (o ^ ^ o) ♪

★ Excellent ★ Ultimate Curry! (o ^ ^ o) ♪

Water useless! It is a curry using all the essence of Yo, A, and Wa! Why not come to the end of the unusual taste of Yamaki careful! (o ^ ^ o) ♪

Posted by Eiliy

Hello, friends! Welcome to this page, I will introduce you something about ★ Excellent ★ Ultimate Curry! (o ^ ^ o) ♪
Here is the material and deatils about the ★ Excellent ★ Ultimate Curry! (o ^ ^ o) ♪ , I hope you can use it make a delicious food and have a good time!

Material
1、★ Chili oil
1、★ Chili oil 2 tablespoons
2、★ Olive oil
2、★ Olive oil 2 tablespoons
3、★ garlic
3、★ garlic 1 piece (grated)
4、★ Ginger
4、★ Ginger 1 piece (grated)
5、★ Onion
5、★ Onion Half (grated)
6、★ By McClue
6、★ By McClue 10 sheets
7、★ Garan-
7、★ Garan- 2 pieces
8、★ Lemongrass
8、★ Lemongrass Two
9、✰︎ SB curry powder (red can)
9、✰︎ SB curry powder (red can) 2 tablespoons
10、Kumin
10、Kumin 1 tablespoon
11、✰︎ Garam Masala
11、✰︎ Garam Masala 1 tablespoon
12、✰︎ coriander
12、✰︎ coriander 2 tsp
13、Wolf claw
13、Wolf claw 5 bottles
14、◆ Coconut milk
14、◆ Coconut milk 600cc
15、◆ Butter
15、◆ Butter 15g
16、◆ Noodle soup
16、◆ Noodle soup 1 tablespoon
17、◆ Consomme cube
17、◆ Consomme cube 1 piece
18、◆ Sugar
18、◆ Sugar 1 tablespoon
19、◆ Salt
19、◆ Salt 1/2 teaspoon
20、onion
20、onion 1 piece
21、Dumplings (large)
21、Dumplings (large) 1 piece
22、Chicken thigh
22、Chicken thigh 300g
Details
1、Put the ingredients of ★ in the pan and fry it until the smell comes out.
1、Put the ingredients of ★ in the pan and fry it until the smell comes out.
2、Dry the salmon ingredients slowly in a frying pan over low heat. When the scent comes out, put it in the pot and fry it.
2、Dry the salmon ingredients slowly in a frying pan over low heat. When the scent comes out, put it in the pot and fry it.
3、◆ Put the ingredients. After boiling, add 3 cm square of onion, chopped dumplings, and chicken of any size you like.
3、◆ Put the ingredients. After boiling, add 3 cm square of onion, chopped dumplings, and chicken of any size you like.

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