Hi,

I need help with a recipe for making Kare Udon which I have attached
as pdf files. I have frozen black tiger prawns and frozen squid tubes.
Does the recipe assume I'm using cooked prawns as I've never used raw
ones. How do I know when the prawns are cooked? Sorry I'm a complete
novice.
What are squid tubes anyway I don't even know.

Also can I use normal Indian Madras curry powder. I tried looking for
a Chinese or Japanese curry powder and I couldn't find one.

Many thanks for your help!

Sorry forgot the url for the recipe!

http://tinyurl.com/6xy2jm

Many thanks!

On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
> wrote:

>Hi,
>
>I need help with a recipe for making Kare Udon which I have attached
>as pdf files. I have frozen black tiger prawns and frozen squid tubes.
>Does the recipe assume I'm using cooked prawns as I've never used raw
>ones. How do I know when the prawns are cooked? Sorry I'm a complete
>novice.
>What are squid tubes anyway I don't even know.
>
>Also can I use normal Indian Madras curry powder. I tried looking for
>a Chinese or Japanese curry powder and I couldn't find one.
>
>Many thanks for your help!

You can use Madras curry powder. It has essentially the same
ingredients as Japanese curry powder, coriander, cumin, cardamom. A
squid is referred to by its two major parts. The tentacles and the
body, which is also referred to as the tube, because it is hollow and
you can stuff it if you want. The recipe assumes raw prawns and squid,
thawed, not frozen. Peel the prawns first, then when you add them to
the pan or wok cook them until they are pink all over. When the prawns
are done so is the squid. Only takes a couple of minutes. Don't over
cook, or the squid will take on the texture of rubber bands. This
actually looks like a good recipe.

On Wed, 16 Jul 2008 19:06:56 -0400, Ramone >
wrote:


> You can use Madras curry powder. It has essentially the same
> ingredients as Japanese curry powder, coriander, cumin, cardamom.


How does Madras curry powder differ from ordinary Indian curry powder?
I know that the ingredients and their ratios can vary by brand, but is
there a fairly general difference between the two?

--
Ken Blake
Please Reply to the Newsgroup

Ramone wrote:
> On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
> > wrote:
>
>> Hi,
>>
>> I need help with a recipe for making Kare Udon which I have attached
>> as pdf files. I have frozen black tiger prawns and frozen squid tubes.
>> Does the recipe assume I'm using cooked prawns as I've never used raw
>> ones. How do I know when the prawns are cooked? Sorry I'm a complete
>> novice.
>> What are squid tubes anyway I don't even know.
>>
>> Also can I use normal Indian Madras curry powder. I tried looking for
>> a Chinese or Japanese curry powder and I couldn't find one.
>>
>> Many thanks for your help!
>
> You can use Madras curry powder. It has essentially the same
> ingredients as Japanese curry powder, coriander, cumin, cardamom. A
> squid is referred to by its two major parts. The tentacles and the
> body, which is also referred to as the tube, because it is hollow and
> you can stuff it if you want. The recipe assumes raw prawns and squid,
> thawed, not frozen. Peel the prawns first, then when you add them to
> the pan or wok cook them until they are pink all over. When the prawns
> are done so is the squid. Only takes a couple of minutes. Don't over
> cook, or the squid will take on the texture of rubber bands. This
> actually looks like a good recipe.

After peeling the prawns, its good to use a sharp knife to help you
remove the narrow black strip on the outside curve of the prawn - thats
all the stuff the prawn was excreting. Its a little tedious, but the
prawns are cleaner for it. You could also salt & pepper them before
adding them.

Ian

On Wed, 16 Jul 2008 22:36:37 -0400, " >
wrote:

>Ramone wrote:
>> On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
>> > wrote:
>>
>>> Hi,
>>>
>>> I need help with a recipe for making Kare Udon which I have attached
>>> as pdf files. I have frozen black tiger prawns and frozen squid tubes.
>>> Does the recipe assume I'm using cooked prawns as I've never used raw
>>> ones. How do I know when the prawns are cooked? Sorry I'm a complete
>>> novice.
>>> What are squid tubes anyway I don't even know.
>>>
>>> Also can I use normal Indian Madras curry powder. I tried looking for
>>> a Chinese or Japanese curry powder and I couldn't find one.
>>>
>>> Many thanks for your help!
>>
>> You can use Madras curry powder. It has essentially the same
>> ingredients as Japanese curry powder, coriander, cumin, cardamom. A
>> squid is referred to by its two major parts. The tentacles and the
>> body, which is also referred to as the tube, because it is hollow and
>> you can stuff it if you want. The recipe assumes raw prawns and squid,
>> thawed, not frozen. Peel the prawns first, then when you add them to
>> the pan or wok cook them until they are pink all over. When the prawns
>> are done so is the squid. Only takes a couple of minutes. Don't over
>> cook, or the squid will take on the texture of rubber bands. This
>> actually looks like a good recipe.
>
>After peeling the prawns, its good to use a sharp knife to help you
>remove the narrow black strip on the outside curve of the prawn - thats
>all the stuff the prawn was excreting. Its a little tedious, but the
>prawns are cleaner for it. You could also salt & pepper them before
>adding them.
>
>Ian

Also, the recipe doesn't state to do this, but cut the tubes into
rings, about a half inch wide.

Distorted Vision wrote:

> Also can I use normal Indian Madras curry powder. I tried looking for
> a Chinese or Japanese curry powder and I couldn't find one.

Japanese-style curry mixes come in flat boxes, about 4 x 8 x 1" in
with plastic ice-cube type trays inside. They're a compressed paste
instead of a powder.

At least that's how I've always seen them in the stores here in the
U.S. S&B is a common brand.

-sw

On Jul 16, 7:06 pm, Ramone > wrote:
> On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
>
> >Also can I use normal Indian Madras curry powder. I tried looking for
> >a Chinese or Japanese curry powder and I couldn't find one.
>
> >Many thanks for your help!
>
> You can use Madras curry powder.

Well of course he can, but it would be curry udon, not kare udon.
Japanese curry is much milder and sweeter than Indian curry. BTW
Japanese curry is often available in wet form, in foil packets.

Tippi wrote on Thu, 17 Jul 2008 09:25:21 -0700 (PDT):

> On Jul 16, 7:06 pm, Ramone > wrote:
>> On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
>>
> >> Also can I use normal Indian Madras curry powder. I tried
> >> looking for a Chinese or Japanese curry powder and I
> >> couldn't find one.
>>
> >> Many thanks for your help!
>>
>> You can use Madras curry powder.

You'd have to carefully adjust the amount of Indian curry powder to get
the result you want but, anyway, you might have to do that for an Indian
recipe. Among many variants of Madras, you will find hot, medium and
mild. That being said, I've seen Japanese curry powder in my favorite
*Chinese* supermarket.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 17 Jul 2008 09:25:21 -0700 (PDT), Tippi >
wrote:

>On Jul 16, 7:06 pm, Ramone > wrote:
>> On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
>>
>> >Also can I use normal Indian Madras curry powder. I tried looking for
>> >a Chinese or Japanese curry powder and I couldn't find one.
>>
>> >Many thanks for your help!
>>
>> You can use Madras curry powder.
>
>Well of course he can, but it would be curry udon, not kare udon.
>Japanese curry is much milder and sweeter than Indian curry. BTW
>Japanese curry is often available in wet form, in foil packets.

No it's not. It's Kare Udon. Even in Japan, curry powder has no
recipe, just like vegetable soup. You can get Japanese curry powder
that tastes exactly like Madras.

My local Chiense supermarkets sells S&B Golden Curry Sauce Mix. Can I
use this?

Many thanks!

http://www.amazon.com/S-Golden-Curry.../dp/B0002IZD0M