Flavor Flave – Easy Curry Fried Noodle Recipe

Knorr Flavour Pots

I certainly thought that when I started sharing recipes from home, I would tell people to cook a meal with the most number of processed cheats possible. -Untrue

Knorr has launched a seasoning paste that claims no artificial flavour enhancers, colours, or preservatives.  All you do is pop it in to your dish or sauce and you have a perfectly Knorr-flavoured dish.

I am a real purist when it comes to food, our goal in the household is to keep ingredient lists down to raw ingredients, and if it’s processed (crackers, breads, or sauces & noodles), then try to keep the ingredient list from 5-10 ingredients.  There are few instances that I would agree with a product like this.

But we are talking about a big change in behaviour among some of the population that habitually don’t have time, skill, or desire to cook. Sometimes all three are lacking and this can be discouraging.

So here, I am proposing the 4 instances I think would be ok to have assistance:

1) Time poor: there’s a trend of financially-rich, but time-poor people, who feel the resource of time is scarce for so many in our populations.
2) Knowledge & skill: ability to cook and work with flavours takes time to learn
3) Replicability: all things constant, (we aren’t talking economics here) you like your dish to taste as identical as possible, kind of in a wholesome but awesome manufactured-homey way. Same every time!
4) You would like to build a repertoire of exotic ingredients, like curries and black pepper sauces.

IMG_1843

I came back late from yoga last night, S was studying and I had an idea for curry sauce noodles.  We do have all the spices one would need for curry (garam masala, madras curry powder, turmeric, etc) but “who’s got time for that?” I thought.  I need an idea that will be surefire winner.  It’s 7:30 and I need no trials or mistakes for the curry.

Here is what I came up with.
[amd-zlrecipe-recipe:5]

Pros: Allows beginner cooks to worry about all the chopping and other ingredients while building up to the flavouring bit.

Cons: There are already items on the market that are identical to this, take for example the Glico curry cubes used for Japanese curry.  I would find it difficult for consumers to build a new habit of using flavour pots but maybe if you’re inclined to learn and you’re tired of failing.

IMG_1841 IMG_1844 IMG_1846

 

If you don’t cook or don’t know how, you must be convinced to start somewhere.
Just don’t be afraid to fail.

Disclaimer: information here is based on personal experience and pots were provided by Knorr.

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