Description

OTTOGI Curry Powder Medium 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.

OTTOGI Curry Medium still has a place in the spice drawer as it can add a unique taste to a variety of recipes. Curry powder 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.

Medium spiced for comfort, the Ottogi Curry Mild 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 Medium curry features a rich yellow colour from turmeric, is very soluble and easy to prepare. 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.

Sweet Potato Pancake

• 1 pound sweet potatoes, peeled
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons white sugar
• 1 teaspoon brown sugar
• 2 teaspoons OTTOGI Curry Powder 
• 1 teaspoon ground cumin
• 2 eggs, beaten
• ½ cup OTTOGI Soybean Oil for frying
• ½ cup milk

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.

2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.