Taiwanese Curry Rice
Yellow and Sweet Nostalgic Curry Loved in Taiwanese Student Cafeteria
Description
A sweet curry rice distinct from Japanese curry, using turmeric-heavy yellow 'Taiwanese curry powder', simmering pork and potatoes, and thickened with potato starch.
Restaurants serving Taiwanese Curry Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork
- Potato
- Carrot
- Onion
- Taiwanese curry powder
- Potato starch
Instructions
- [Authentic Recipe]
- Cut pork (or chicken), potatoes, carrots, and onions into bite-sized pieces just like Japanese curry.
- Heat oil in a pot, fry ingredients well.
- The Taiwanese way: instead of commercial roux, add a few tbsp of 'Taiwanese curry powder (strong turmeric yellow, mild spice)', mixing with oil to release aroma.
- Add water, simmer until ingredients soften.
- Season with a little soy sauce, sugar, and white pepper, finishing 'much sweeter' than Japanese curry.
- Finally, add 'potato starch slurry' to create a 'gooey thickness' like Chinese gravy.
- Serve rice on a flat plate, pour the yellow curry to finish.
Learn more Spice, substitutes, tips
Key spices
Turmeric and Cumin(Mild)
Substitutes at Japanese supermarkets
S&B Red Can curry powder (make it a bit milder)
Pairing
Top with Pai Gu(Fried pork chop)
Trivia
[For Families] Curry brought during Japanese rule evolved uniquely in Taiwanese homes and school cafeterias. Lacks the rich demi-glace feel of Japanese curry roux; features a chunky yellow roux close to 'Chinese gravy' using potato starch. A nostalgic, comforting taste.
Eating tips & etiquette
[Unique Eating] The huge staple in Taiwan is placing 'Pai Gu (Fried pork chop)' or 'Ji Pai (Fried chicken)' on the curry to eat it like a hearty Katsu Curry!
Allergen
Wheat, Pork, Soy