To be completely honest, despite visiting South Korea 11 years ago, I had never actually stepped foot in Busan until this trip. Coming here for the first time, my takeaway might surprise you: to me, it felt like just another city in Korea with a change to seaside backdrop. Perhaps it was the specific pacing and activities of our tour itinerary, but it didn't completely reinvent the wheel for me. That said, Busan still offered some incredibly unique sights and massive modern infrastructure right against the ocean. From riding the iconic Haeundae Blueline Park beach train to sipping coffee 100th floor in the sky. If you're curious about what a first-timer's structured Busan tour looks like, here is an honest breakdown of how we spent our day checking out the ultimate views of Busan in two days. Check out our YouTube Premiere today 18 May 2026 at 4pm of Songdo Cloud Trail Riding the Rails: Haeundae Beach Train to Cheongsapo One of the highlights of the structured tour was expe...
When you look at the Curry Mixture, you must be wondering why extras when Garam Masala has it all. Here is Mister's reply: to make it more flavourful and fragrance. Enjoy.
Serving: 2 pax
Ingredients:
3 hardboiled eggs
8 Chicken Wings
Red Onions, chopped
Tomatoes, diced
Minced ginger and garlic
Curry Leaves
Plain Yoghurt
Ghee (for frying purpose)
Curry Mixture:
Garam Masala Powder
Turmeric Powder
Coriander Powder
Chili Powder
Fennel Powder
Cumin Powder
Salt and Pepper
Method:
1. Heat the oil and fry the hard-boiled eggs.
2. Add 1 tbsp of curry mixture and continue frying it for the mixture to blend with the eggs. (Note: Do not let it charred as the taste will be bitter) Set aside after frying.
3. Add 2 tbsp of Ghee in the same pan. Then add 1-2 tbsp of chopped onions and fry.
(Note: The more onions, the more fragrance. And do not let it charred.)
4. Add diced tomatoes and fry together till it softens and fragrance.
5. Add 1/2 tbsp of minced ginger and minced garlic, and a pinch of salt. Mix and fry till fragrance.
6. Add in curry leaves, a pinch of grinded five spices and half portion of curry mixture. Mix and fry till almost dry then add some water. Fry till the oil and water separated.
(Note: Do not let it charred.)
7. Add in chicken and some water, mix and fry till the mixture blends with the chicken.
8. Add in a bowl of water and let it boil.
9. Once boiled, add in 1/2 tbsp curry mixture, the eggs and fried shallots, cover the pan and let it simmer for 20 mins.
10. At 10 mins mark, stir it and add plain yoghurt. Mix and fry well, don't let it charred.
11. Add in curry mixture and salt to taste.
(Note: Don't need to use all mixture and add according to your preference.)
12. Continue to simmer till time is up.
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Tip(s):
1. You can use a portion of the curry to cook rice.
Method: To have Curry Rice, get the amount needed and cook the usual way you do for plain rice. If the rice turns out a little moist than usual after it is done, just let the heat do the job by putting it to Warm mode (if you have that on your rice cooker). Remember to stir the rice after it is cooked to prevent sticking to the pot.
2. You can cook your rice over the stove.
Method: Fill a pot with water almost to the brim, add in your preferred cup of rice and start boiling. On high heat at first till it boils, turn to low heat. Remember to stir to prevent sticking to the pot. Once it is cooked to the right texture (you will see the amount of rice growing), turn off the heat and use a sieve to separate the rice then throw the water away. Let it dry before tucking in.
3. You can have it with bread, instant prata or noodles.
Method: If you are having with noodles, I suggest you cook the noodles separately before adding into the curry. Because you remove the starchiness from the noodles. Actually you just need to put in the cooked noodles into the curry and mix it, there you have it. Easily absorbs the curry taste.
Updated - Enjoy the videos I made on Briyani and Curry making.
