Japanese Curry Sauce

Name: Japanese Curry Sauce
Yield: 1
Ingredients: 1000.0ml Filtered Water; 70.0g Knorr Demi Glace Brown Sauce Mix 1KG; 60.0g Corn Oil; 50.0g Yellow Onion (diced); 20.0g Fresh Garlic, chopped; 20.0g Ginger Paste; 25.0g English Curry Powder; 2.0pc Bay Leaf; 30.0g Sugar; 30.0g LP Sauce; 50.0g KNORR Tomato Ketchup - 4 x 3.3 kg; 10.0g Knorr Chicken Stock 1KG

This Japanese-Western fusion sauce is so versatile, you can serve it on pasta, chicken chop, steak or with rice!

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Base Sauce

Filtered Water 1000.0 ml
Knorr Demi Glace Brown Sauce Mix 1KG 70.0 g

Aromatic

Corn Oil 60.0 g
Yellow Onion (diced) 50.0 g
Fresh Garlic, chopped 20.0 g
Ginger Paste 20.0 g
English Curry Powder 25.0 g
Bay Leaf 2.0 pc
Sugar 30.0 g
LP Sauce 30.0 g
KNORR Tomato Ketchup - 4 x 3.3 kg 50.0 g
Knorr Chicken Stock 1KG 10.0 g

Western

Fusion

Main Course

Beef & Lamb

Rice

Noodle

This Japanese-Western fusion sauce is so versatile, you can serve it on pasta, chicken chop, steak or with rice!

...

Preparation

Base Sauce
Bring water and Knorr Demi Sauce Mix to boil. Simmer for 3 minutes. Set aside
Aromatic
1. Saute onion, garlic, ginger, curry powder and bay leaf with corn oil till fragrant.
2. Add LP sauce, tomato sauce, sugar and Knorr Chicken Stock.
3. Simmer for 5 minutes and keep warm before serve.