This dish became one of my favourite after living sometime in Hungary. When I was in Singapore, I didn't used to 'to know' how to appreciate this dish. To me, this dish was totally fatty, very sinful after eating. Now, it is not the same.

Csülök is how they called it in Hungarian. 

I made this today simply with two spices: cloves (szegfűszeg in Hungarian) and garlic powder. With a fresh pork knuckle is enough to give it good flavour, but of course add a pinch of salt to top it off. Leave them in the HappyCall pan, simmer it until tender. That's it. Just such a pleasure and satisfying to eat it in the winter cold season. Following is a video of Rulka, a Russian and German fusion recipe.

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This dish became one of my favourite after living sometime in Hungary. When I was in Singapore, I didn't used to 'to know' how to appreciate this dish. To me, this dish was totally fatty, very sinful after eating. Now, it is not the same.

Csülök is how they called it in Hungarian. 

I made this today simply with two spices: cloves (szegfűszeg in Hungarian) and garlic powder. With a fresh pork knuckle is enough to give it good flavour, but of course add a pinch of salt to top it off. Leave them in the HappyCall pan, simmer it until tender. That's it. Just such a pleasure and satisfying to eat it in the winter cold season.

Following is a video of Rulka, a Russian and German fusion recipe.

DelishPlan provides tasty recipes and useful resources to help busy people put dinner on the table faster and easier than they ever thought possible!

Green curry is one of the most popular curries in the world and while it’s possible to buy premade green curry paste, it will never taste as good as your own freshly made curry paste.

Using a pestle and mortar, you first need to pound the chillies, lemon grass, galangal and lime skin into a fine paste. This may take a while but be patient as the longer you do it, the better it will taste!

Add the garlic, shallots and coriander roots and keep pounding together.

Add the remaining ingredients one at a time and pound until the mixture forms a smooth paste. 

Remember, for as long as possible.

Alternatively, you can use a food processor or blender to grind or blend the ingredients into a paste. But you have to bear in mind that the flavour won’t be as good if you take this short cut. Add cooking oil, as needed, to assist the blending if you decide to go this route. 

Now that you have your paste check out this green curry recipe and make your own fantastic curry. You can also find many more authentic Thai recipes that are really easy to follow as long as you find the right ingredients