Late-night curry rice, beef pho dip, and celebrity-approved chirashi made the music festival a hit this August.

Simon Furness, 57, used to get Chinese takeout five times a week, and his daily diet included half a loaf of bread, two cans of soup, a 12-inch pizza, three bags of candy, and kebob meat, he told ...

For the Curry: 2 tbsp olive oil 1 lb boneless, skinless chicken breasts (cubed) 1 small onion (diced) 3 cloves garlic (minced) 1 red bell pepper (sliced) 1 yellow bell pepper (sliced) 1 tbsp curry ...

T his is the corner shop many neighbourhoods would kill for. From the same owners as hit Japanese cafe Ima Asa Yoru, this is a treasure trove of artisan soy sauce, yuzu kosho, Melbourne-made curry ...

3. Stir in the coconut milk and soy sauce. 4. Add the cooked rice and mix well, ensuring the rice is evenly coated with the curry mixture. 5. Toss in peas or vegetables, cook for another 2 minutes. 6.

4 chicken thighs or chicken breast 3 large eggs 12 tablespoons of flour 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 6 cups panko 6 cups of oil ...

Connect with the Southeast Missourian Newsroom: For corrections to this story or other insights for the editor, click here. To submit a letter to the editor, click here. To learn about the ...

McKinnon’s Stir-Fried Curry Rice Cakes use a generous 4 ounces of paste, but you can experiment with different amounts depending on what brand you’re using or what you’re pairing it with.

Stir in garlic, ginger, bay leaves, fennel seeds, coriander seeds, turmeric, peppercorns and curry powder. Cook until fragrant, about 2 minutes. Add stock and coconut milk, and just bring to a boil.