Having Tako Katsu burger again. Yum.
Dinner of the day
– Thai glass noodle salad (yum woon sen)
– Stir-fry celery
– Salted egg chicken
– Apple, white fungus with almond in honey water
I bought a pack of curry leaves for the salted egg chicken but I only need a sprig of it. Haha. So I did a search online on how to store the rest of it.
- Wash the leaves thoroughly
- Remove the leaves from the stalk, place the wet leaves on a kitchen towel and gently pat them with the towel to remove excess water.
- Place the leaves on a large tray and spread them in a single layer. Place the tray in a cool shade inside your home and leave them to dry. Cover with a thin cloth if there is dust.
- Depending on the weather, the leaves will dry in 2-3 days. It is important to dry them in shade to retain as much flavour. Sun drying is faster but will result in loosing most of the flavour and aroma.
- Once dried, store the dry and crisp curry leaves in an air-tight container and use it whenever needed just like fresh curry leaves. You can also pack them and send them as gifts to your family and friends who live outside India!
- Dried curry leaves will crumble very easily, so store them in a big container.