How can I make it in the house?
Does anyone know exactly how they make it in the chinese takeaways?
Does anyone know exactly how they make it in the chinese takeaways?
Chinese curry sauce
Let's be honest John, for a guy who wants to be a celebrity chef the offers haven't exactly come flooding in.
Homebargins have an excellent Chinese curry sauce powder, just add water in a saucepan and stir for a little bit. Tastes pretty much exactly the same as takeaway.
Oh just looked through the comments again - it is the Mayflower brand I am talking about!
Oh just looked through the comments again - it is the Mayflower brand I am talking about!
Originally Posted by Harry Bushmayer:
“Are you saying it tastes exactly the same?”
“Are you saying it tastes exactly the same?”
I would say that many places do use the powder.
Chippies use it.
I use Maykway
http://www.maysanfoods.co.uk/products.php
If you wanted to make it from scratch then a basic version would be 4 or 5 spices with added cornflour. Turmeric for the colour.
Originally Posted by Harry Bushmayer:
“Are you saying it tastes exactly the same?”
“Are you saying it tastes exactly the same?”
Tastes better than my local take away.
Don't use Maykway though as it's crap in my opinion.
Find a Farmfoods and stock up on Mayflower, it's the business.
I likes Asda Fresh Tastes Chinese Curry Sauce:
http://images.mysupermarket.co.uk/Pr.../45/247445.jpg
3 for £3. Asda also do Chinese Curry paste.
http://images.mysupermarket.co.uk/Pr.../45/247445.jpg
3 for £3. Asda also do Chinese Curry paste.
I was looking at the curry sauces in my local Chinese supermarket just last week. If there is one near you, pay them a visit, very cheap too.
This curry sauce is the closest ive tasted to a chinese if not better http://groceries.asda.com/asda-estor...5&startValue=1 mayflower tastes as good as this but no messing about with powder and mixing it just throw it in, large jar for 90p brill
I use the GOLDFISH CHINESE HOT & SPICY CURRY PASTE SAUCE
http://compare.ebay.co.uk/like/32096...ype=pla&crdt=0
i picked the one above at random. You can get then at Chinese supermarkets, very cheap and taste the same as the takeaways, in fact i read somewhere that this is the paste some of them use. They do 3 different one's as far as i know, the above, a regular less hot and a Madras. I use them all the time, 1 small tub lasts me a couple of weeks.
http://compare.ebay.co.uk/like/32096...ype=pla&crdt=0
i picked the one above at random. You can get then at Chinese supermarkets, very cheap and taste the same as the takeaways, in fact i read somewhere that this is the paste some of them use. They do 3 different one's as far as i know, the above, a regular less hot and a Madras. I use them all the time, 1 small tub lasts me a couple of weeks.
I have a recipe for making it yourself, it's nice although you might need to add more hot water if you prefer a less lumpy sauce as it does tend to be quite lumpy, I usually just heat it a little longer until it's smooth:
2 tbsp Plain Flour
2 tbsp Vegetable Oil
2 tsp Medium Curry Powder
Small Amount of Garlic (either a clove or a few tsp garlic powder)
3 tsp Chilli Powder
2 tsp Chinese Five Spice
400ml Beef Stock (boiling water)
Put the flour and the curry powder in a bowl and mix together.
Heat oil in a saucepan with garlic and chinese five spice.
Remove from heat and add the curry and plain flour and mix.
Put back onto the heat and add a small amount of the beef stock until it forms a paste. Add Chilli Powder.
Continually adding Beef stock a little at a time. Continue heating until you form a lumpless sauce.
Advise you to cook a few hours in advance if you're using it for chicken curry, leave it to cool down and then slowly stir it into the chicken when it's cooked.
2 tbsp Plain Flour
2 tbsp Vegetable Oil
2 tsp Medium Curry Powder
Small Amount of Garlic (either a clove or a few tsp garlic powder)
3 tsp Chilli Powder
2 tsp Chinese Five Spice
400ml Beef Stock (boiling water)
Put the flour and the curry powder in a bowl and mix together.
Heat oil in a saucepan with garlic and chinese five spice.
Remove from heat and add the curry and plain flour and mix.
Put back onto the heat and add a small amount of the beef stock until it forms a paste. Add Chilli Powder.
Continually adding Beef stock a little at a time. Continue heating until you form a lumpless sauce.
Advise you to cook a few hours in advance if you're using it for chicken curry, leave it to cool down and then slowly stir it into the chicken when it's cooked.
