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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
The definitive Thai food encyclopedia — history, technique, 650 pages
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
The definitive Thai food encyclopedia — history, technique, 650 pages
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In a medium-sized pan saute/fry onion with butter. When onions feel soft, add in mustard seeds, cook 30 seconds, add in cumin pwdr, coriander pwdr and turmeric pwdr. Mix spices. Drop carrots in pan and saute/fry. Put the lid on for 5 min. Add in cabbage. Mix all the vegetables together. Add in cinnamon pwdr, salt, and chili pwdr. Put the lid on. Wait for 5 min. Turn over mix in pan. Make sure the spices do not stick to the bottom of pan. Put the lid back on and leave it another 8 min. If you want curry to be softer, keep the lid on longer after cooking. Serve warm or possibly hot.