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A 3-in-1, trio or three-in-one, is a fast-food dish consisting of chips, boiled rice (or egg fried rice), and curry sauce served in a single foil tray or plastic container. [4] It became popular in Ireland as a dish from chip shops and Chinese restaurants in the early twenty-first century. [ 1 ]
Steamed white rice smothered in a mess of curries and braised gravy Hainanese curry rice is a Singaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied by curry chicken , pork chop , chap chye (braised cabbage) and kong bak (braised pork).
Gok Cooks Chinese is a six-part Chinese cookery programme presented by Gok Wan. Over the course of the series he teaches home cooking of typical quick and healthy Chinese meals, often with the help of his father. The show was broadcast on Channel 4 in the United Kingdom in 2012. [1]
Rice and curry dinner comprises the following: A large bowl of rice, most often boiled, but frequently fried. Sometimes kiribath, rice cooked in coconut milk, is served. A vegetable curry, perhaps of green beans, jackfruit or leeks. A curry of meat, most often chicken or fish but occasionally goat or lamb; Dhal, a dish of spiced lentils.
Other recipes featured on the channel include egg drop soup, hot and sour soup, tangyuan soup, congee, Chinese steamed eggs, rainbow chicken vegetable stir fry, chow mein, chow fun, ginger egg fried rice, zongzi, Kung Pao chicken, and char siu.
Shrimp pasta, Buffalo falafel bites, chicken gyros and more make weeknight cooking quick and fun. Kevin Curry, Elena Besser and Priyanka Naik share easy 30-minute meal ideas Skip to main content
Curry was popularized in Korean cuisine when Ottogi entered the Korean food industry with an imported curry powder in 1969. [61] [62] Korean curry powder contains spices including cardamom, chili, cinnamon, and turmeric. [63] Curry tteokbokki is made of tteok (rice cakes), eomuk (fish cakes), eggs, vegetables, and gochujang, fermented red chili ...
The series originated in Calgary, Alberta, Canada from 1978 to 1982 as a daily syndicated cooking show, Yan Can, for 250 episodes [1] until Yan moved to San Francisco, California, United States in 1982 starting Yan Can Cook on PBS . [2] [3] Yan also wrote several cookbooks which serve as companions to these various television series. [2]