“I actually struggled through teaching myself to cook because I’m completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.”- Simon Helberg
Location: Taipei, Tai Wan
Recipe Style: Dinner
Cuisine: Japanese, Indian, British
British empire “on which the sun never sets”, who brought curry, one truly magical art of cookery which combines many spices and herbs, from India subcontinent to the rest of the world. Some people might despise pre-made curry powder/paste this “modern” invention, but without it, curry would have never had such a strong impact on Japanese and south-east Asian cuisines.
Sadly I didn’t get any chance to have a taste of curry while growing up in China during the olden days, but it doesn’t make me love curry any less. It was kind intimidating though the first time when I visited an authentic Indian restaurant and ended up ordering the good old butter chicken for myself. On the contrary, dining in a Japanese curry house has always been a pleasant experience, “zick zack” your order is ready in no time. There are literally hundreds and thousands of Japanese curry houses alike in Japan alone. They are also extremely trendy outside of Japan, like COCO Curry House in Taipei. (In our video, we were sitting at the food court of eslite bookstore in Taipei. By the way, this bookstore runs for 24 hours a day, which is amazing.)
Here is a recreation of the exact curry rice which we had in COCO Curry House in Taipei earlier this year: Pork/Lamb Onion Curry Rice
I have also tried to make my own curry paste before, but trust me it’s so much quicker and easier when using pre-made curry blocks. There are many different brands out there, but I use S&B, simply because it’s the only one I could find in the Asian market here in Karlsruhe (Kim’s Laden). Apparently, it’s also the oldest Japanese company who exports curry blocks overseas. It has mild, medium and hot 3 different varieties. After trying all of them, the hot one came out the best.
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