Description

OTTOGI Curry Powder Hot 100g/1kg

Founded in May of ‘69, Ottogi’s first product was the Ottogi Curry and the first Korean made curry powder. Since then, Ottogi has improved to enrich the same great taste, with traditional, authentic spices that still remain true to Ottogi’s history.

All over the world people love curry and it come in all sorts of different styles and flavors. In South Korea there is a Korean take on the more commonly found Indian Curry Powders you might find back home. They are a little more watery and softer. The Ottogi Curry Powder Hot is made from an authentic blend of tropical spices that bring a well-known rich flavour. With a soft texture & traditional quality taste that is well preserved, the OTTOGI Curry Powder Hot features a rich yellow colour from turmeric, is very soluble and easy to prepare. OTTOGI Curry Powder Hot still has a place in the spice drawer as it can add a unique and spicy taste to a variety of recipes. OTTOGI Curry powder Hot can be used to season roasted vegetables, pureed soups, hummus, egg salad, and even popcorn. It will give an ordinary recipe a touch of warmth and depth. 100g is in the Sachet, so it is convenient to use for everyday meals. The 1kg is suitable for use in several guest dinners or food services industry even, which covers 50 people in a single 1kg package.

Rice Pilaf with Raisins and Veggies

• 3 cups chicken broth
• 2 tablespoons OTTOGI Soybean Oil
• 4 stalks celery, chopped
• ½ large onion, diced
• 4 green onions, white and green parts separated and sliced
• 3 cloves garlic, minced
• 1 teaspoon OTTOGI Curry Powder Spicy
• ½ teaspoon salt
• 1 ½ cups uncooked white rice
• ½ cup golden raisins

1. Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
2. Heat Oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
3. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
4. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
5. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.