Blood and curry – it doesn’t sound like an obvious union, does it? South East Asia, land of creative, improbable, unapologetic food opportunities, begs to differ. This area of the world is notorious for putting every usable part of a food source, whether it be animal or not, to very good use.. And, trust us, blood itself has many useful attributes when it comes to food preparation.
From a culinary standpoint, using blood in this situation isn’t terribly strange. When exposed to gentle heat and treated with care, it can add wonderful body to a dish. If taken a bit further, it acts as a natural, minimally processed thickening agent. This age old technique, though falling out of fashion, can still be seen the world over, especially in areas still holding fast to culinary culture.
THE RED CELLAR 