Thank you so much for sharing your recipe, I found your curry sauce Thursday & made yesterday. Excellent very good, I have been cooking chinese food for many years, at times equally as good as Chinese takeaway. I have never been able to master the Chinese curry sauce from scratch I have now thanks to you.
Hi Melissa, thank you so much for your comment and for sharing your experience. That’s awesome, I’m so happy this has worked for you. Absolutely made my day 😊🫶
The only.ingredients that might not be vegan ,could be the Orange, often they are sealed sprayed with.an animal fat base , to add to the preserving... So just be carefull. Often I put mine in hot water, and scrub them...
Wow!! I've tried loads of different recipes over the years and none of them have come close to the 'old school' curry sauce I've been searching for that is such a rarity these days. This one absolutely nails it. Thank you.
Thanks Dave. I’m trying to preserve my family’s legacy and this is something I remember my grandfather and my dad making in their restaurant when I was a child. I’m very happy that people are liking it 😊
lovely stuff lau i use alot of shop bought chinese curry paste ..love it cooked with a fried onion and green pepper maybe a couple of green chilles and poured over chips or rice ...yum...and yeah fantastic as a mushroom curry or chicken/beef/prawns...anyhoo id really like to try this
Thanks for sharing another great video, especially since it’s from many generations! I never knew you add apples and oranges to make curry. I’ve noticed your camera quality is amazing too 👍
You’re welcome! I feel food is very strongly connected to family. Some of my best memories are family gatherings which involve home cooked meals. It’s important that I learn as much as I can about my family’s recipes as it connects me to the past and the legacy of my grandparents who sacrificed so much for future generations. And thank you, I’ve been trying out new filming techniques 😊
@@pattiboychannel311 You’re welcome! This is a 2 part recipe because it’s showing how to make the concentrate and the second video demonstrates how to use it to make actual curry dishes. My biggest tip is when it comes to making the actual dishes, is to taste as you make so you can adjust seasoning and sweetness to make it right for you. Let me know how it goes for you 😊
I love Chinese curry...this was fascinating to watch. I make my own Chinese curry base in a slightly different way. Watching your video I exclaimed WTF so many times I lost count...but the end result is the same. As you say, this is industrial amounts. Seeing you add 1 litre of oil was mind blowing. I'm going to try this style. I think I may add the powdered spices earlier though...added to the warm oil it may bring out the flavour but with ultra caution not to burn the, and then add the flour. Infusing the oil with the aromatics was very interesting. What an amazing video. So interesting. I freeze my Chinese curry concentrate...one big spoonful per storage box, which is enough to make a curry sauce for two.
@@DrCrabfingers Thank you so much for your feedback. I always knew there was a risk with this video in terms of people being overwhelmed by the quantities but I wanted to keep true to my family’s recipe. Also, as making a curry like this can be quite an undertaking, it makes sense to make a large batch that you can freeze. Thanks again for watching and sharing your thoughts. Always much appreciated 😊🫶
Definitely going to have a go at this. 40 years ago I got addicted to egg fried rice & Chinese chip shop curry sauce from a takeaway in Sheffield city centre. It was £1.10 for a good sized portion. I now live in a part of Spain where finding Chinese ingredients is a challenge. But this is basic pantry stuff I already have. Thanks for the inspiration.
I hope this lives up to your expectations. It’s definitely worth tweaking to suit your tastes. Please let me know how it goes when you make it. And thanks for your comment 😊
@@ChowWithLau Thanks! I will try tweaking. Like you with your grandfather’s specific recipe, I am trying to recreate a particular memory. Keep going with your RUclips channel!
@@alwoolhouse6255 Food always seems to connect us to the past and each other. It’s a special thing. I’m taking a break but I will definitely continue with my channel. Thank you ☺️
Hi Michael - wow that’s great! Try to make sure that you get a mild curry powder otherwise it comes out quite hot. And don’t be afraid of the quantities - this recipe makes a huge amount. I haven’t had a chance to work out how to scale it down yet. 1 ladle of the resulting concentrate makes around 4-5 servings of curry. You can freeze the concentrate I little batches to thaw out as needed. Hope this works for you 😊
Hi. I made this but I think I put in too much flour and not enough curry. In any event, I will try next again with less flour and let it simmer longer 🙂 I did LOVE the story and bond you explained with your mother. I'm first generation Polish and I wish I got more recipes from my parents before they passed but they NEVER measured once! LOL Thank you for sharing you families recipe and memories!
Hey! Thanks for your feedback. These curries need experimentation because there are lots of variations in some of the ingredients like the curry powder. Food is one of those things that connects generations and is very special for that. When I asked my mum for this recipe she could only give me approximate amounts as like your parents she never really measured anything. All done with experience and muscle memory. Thank you for watching and your message - means a lot to me 😊♥️
@@michelle_moran1968 the kind that tastes salty. Lol. Just kidding. It’s a good question seeing as how there are so many typed IE sea, kosher, table. Etc. in general I use kosher for cooking but I can’t speak for him. 😊
wow, this guy got cooked more than the flour in the curry by comment police jeez give the guy a break !! i think the foundation paste came out great . remember he was going by what his mother told him on the phone!! my mom and her sisters never used measurments neither!!! cooked from muscle memory and feel, the way they were taught by their mom, it was the way it was done back then, BTW I'm 57 .. anyhow i am rambling.. great job on the paste, plus i believe that the oil will preserve the curry alot longer in the freezer too for the large amount he made, enough curry paste to feed a family of 4 or more every week for a year !! well done young man, u did ur mom n grandpa proud >> tks a new subscriber ☘️👍
@@gerrymcgrane8278 Thanks Gerry. The internet can be a rough ride, and to be fair I’m ok with it (I have to be really or else I’d just curl up and cry in the corner). To be fair I quite enjoy a joust with some of my more opinionated ‘fans’, and I like to think that I give as good as I get. Also, the vast majority of comments across my videos are pleasant, but certain videos do attract more negative attention for some reason. However, it means a lot when people like your good self call out others for being unnecessarily rude. It’s nice to know that there are people out there that have my back. It makes a big difference. Thank you 🙏 Ps I’m glad you enjoyed the video. I hope I did my family justice. I don’t know what my grandfather would have made of all this RUclips malarkey, though 😅
I recognize every single ingredient and its flavor from my local Chinese restaurant. It's so good! Awesome video explaining what it takes for us idiots who just enjoy food lol
Thanks for your comment my friend 🙏🙏🙏 There’s nothing wrong with patronising your local restaurant. I love cooking but sometimes it’s nice to let someone else take the strain and also to taste someone else’s recipes. All good 👍 😊
This looks absolutely amazing - thank you so much for sharing both the recipe and associated tips. Your delivery and personality is spot on and I have subscribed after watching just this one video and am looking forward to many more. I really would love to try this recipe but have a question please. Sadly, there are no Chinese supermarkets where I live in rural Portugal and creamed coconut is not available either - would coconut milk be a good substitute? If so, would it still be the same amount by weight (200g) or less because it's not solid?
@@samanthafox2664 Thanks Samantha - what a lovely comment! 😊 Im really happy you like my channel. Coconut milk should work as it will add the creaminess we’re after. Im not so sure of the quantities - I would probably use double the amount as the creamed coconut is more concentrated. In a recipe like this the quantities don’t have to be exact so if you don’t get it spot on, it won’t ruin the curry. It’s one of those ones where you can adjust it each time you make it to get it right for you. Hope that helps and thanks again for reaching out ❤️
@@samanthafox2664 You’re very welcome 😊 Just in case you didn’t know, there is a follow up video to this to show you how to actually turn the curry concentrate into an actual curry dish. Please come back to let me know how it goes
@@froggass You certainly can do. I tend not to use msg in my videos because I don’t tend to use it at home, and it’s not something that many people have in their cupboards. Also, when you control what ingredients go in your own food, it usually doesn’t need anything to boost the flavour. But like I said, I don’t have any problem with people using msg. Hope that clears it up for you 😊
Great recipe, I've added it to my favourites. I've noticed your curry is a lot darker and redder than the Chinese curries you get in takeaways or the curry paste you can buy. Do you know if that's because the takeaway but the mass produced curry, rather than making their own?
@@Zooumberg Thanks buddy, I’m glad you like the recipe. It’s a tricky question to answer as the landscape of Chinese takeaways and restaurants in the UK has changed hugely over the last 10-20 years. You probably already know this but most Chinese takeaways were run by people who came over from Hong Kong in the 60s and 70s. Everything used to be hand cooked, but these days many of them are owned by people from mainland China, here to make a fast buck and leave. So a curry recipe - much like my grandfather’s - would be unique to each establishment. Not to say that they were wildly different from each other, but there were always variations. If other establishments all look and taste the same i would say that it indicates buying in mass produced curry. It’s a bit sad really. Apologies for the long winded answer, but I wanted to give some context.
@ChowWithLau no, no. I love a comprehensive answer. If you knew me personally you'd know I'm a complete and utter geek. That is I go out of my way to learn as much as I can about a subject I'm interested in. So thanks for the long answer it's appreciated. I never thought about Hong Kong people coming over as opposed to mainland Chinese. Funnily enough, I've been watching videos emerging from China of older Chinese people's behaviour not being the best when they go to other countries. It's explained in these videos that growing up during the Great Leap Forward is grab everything they can. So I suppose Hong Kong residents didn't have that political stance imposed upon them. Even the younger mainland Chinese can't stand it. But I think I'm going of on a tangent right now lol.
@ Yeah, back in the 60s/70s mainland Chinese weren’t really permitted to leave the country. Hong Kong was very different being that it was a British Colony, so many came over from there including my family. Over the last 20 years or so, China has become more relaxed with their citizens so they have had more mobility. Mainland Chinese people have a reputation of being rude, disrespectful and arrogant. Even in Hong Kong the locals there are sometimes quite resentful of their presence. However, i have witnessed that the younger generation seems to have a bit more decorum, perhaps because they’ve travelled as students and gained a more rounded view of the world.
@@ChowWithLau Did you see that video with Brendan Kavanagh? The Chinese Govt. officials trying to get Brendan Kavanagh to stop live streaming? It caused a lot of fury. It was even in the news. ruclips.net/video/UAMsqimxI0U/видео.html The Chinese Govt, isn't as hard line as with Mau and the Great Leap Forward. That is why the younger Chinese aren't as in it for themselves as under Mau. That is why I believe they're a lot more respectful of others. I can't say the same as for the officials from the Govt.
1-2 weeks usually. After making it get it down to room temp as fast as you can and then straight into the fridge. If you freeze it it’ll last a minimum of 6 months. Hope that helps
@@michaelallison8568 Hey no worries! Happy to help! It all depends on what your budget is. You can use an inexpensive cut like flank steak but you might want to ‘velvet’ or tenderise it. There’s a short video on my channel that shows how to do this and it can turn tough meat into melt in your mouth meat. My usual go to beef is rump steak as I love the flavour and it’s reasonably priced. The velveting can work on this too though. If you’re looking for something a bit special then ribeye or sirloin steak is very good. However I think that maybe a bit of overkill 😅 Thanks for your questions and please let me know how it goes for you 😊
@@darrenstokes1236 You’re welcome! I can’t always remember to give accurate measurements in the videos as I don’t script them so I always make sure they’re in the video description. Hope this recipe works well for you 😊
Hi Michael, thank you for the video, bless your Grandad ❤. I attempted to make it but feel it wasn't thickening during the flour adding stage, so think I put too much flour in, it's got taste but also flour in the background, any advice to save it my friend? Otherwise it may be wasted 😢 Thank you though I did enjoy attempting it. Thanks
Thank you Gareth - I hope my grandad would be proud. Just in case you’re not aware m, this part of the recipe is to make the base concentrate for the curry. This makes a lot of curry but you can use a little and refrigerate or freeze the rest. If you search my channel there’s another video which shows you how to make Chinese chicken curry and that recipe shows you how to use the concentrate. Hope that helps and thanks for reaching out 😊🫶
I haven’t tried that myself, but I’m sure it would work ok. My only worry would be what the flavour of the olive oil would do to the curry. If you try it, let us know how it turned out. Thanks for your question 😊
@@ChowWithLau thank you for your kind and fast response ☺️☺️ i will try to make your recipe with fresh coconut cream ☺️ i’ll let you know how will it turn out sir ☺️ Thank you so much!
Thank you! The chilli powder I used was just marked ‘chilli powder’. Cayenne is probably just fine. Obviously the hotter the powder, the hotter the curry. You can definitely choose one that suits your palate. Hope that helps 👍
Hi Danny, the paste is grainy at this stage as it is the concentrated curry. When you actually come to make the curry sauce it should become a lot smoother as you add water, stir and cook it out. Hope that helps and thanks for watching the video and sharing your experience 😊🫶
@@dannycreedon1915 You’re welcome! I always get excited when people are using my videos 😊 Couple more tips for you - be very sparing with how much paste you use as a little goes a very long way. If in doubt, use less than you think and if it’s not enough (to get to the right consistency) then add more but little by little. And keep tasting as you go as this takes quite a lot of seasoning ie salt to bring out the flavour. Again keep adding and tasting. I don’t know where you stand on msg but if you’re not against it and don’t have any known reactions to it, it might be worth adding a little. That is a recommendation, not a requirement. Good luck and please let me know how it goes 😊
Hi Lau, I made a chicken curry for my family last night using your curry paste recipe which I made last week and I must say that it was fantastic, added salt and sugar as you recommended and it completely changed the taste. My family was very impressed! Thank you so much for the time and effort that you put in to make this video. I look forward to making more of your recipes in the future. Cheers from Ireland 🇮🇪👍
Thanks buddy - that means a lot 😊 I feel I’m slowly getting there. There’s no magic wand - just work, effort and the love of making these videos. Comments like yours really help 👍👍👍
Hey thanks for passing on your family’s recipe 😊 I really miss Chinese food as I really struggle to get gluten free versions (I have coelaic disease) so I’m trying to make my old favourites myself. Have you got any experience using gluten free flour for thickening or corn starch?
loved this recipie. i got all the ingredients to make this, except the staranise which i couldnt find anywhere :/ but i will use fennal seeds i guess as a substitute?
Yeah it super charges flavour! I did some research and made a video about it if you want to check it out. It gets some bad press but a lot of it is misinformation.
2 Questions please? 1. How much did all the ingredients and oil come to? 2. What industry was your Mum and you in, that you mentioned? I use Goldfish curry paste
Hi Ritchie, I didn't cost this recipe up because some of the ingredients I already had. However I would say you're looking at about £15 or $20 if you had to get everything from scratch. Don't forget that this is a 'commercial' sized quantity and I would estimate it makes 30-40 full servings. I still have half of this batch in my freezer! My mum owned a takeaway/takeout business before she retired and I worked there as a kid. I'm actually a pro photographer. I haven't used that paste. Is it good? Thanks for your questions :)
@@rectify2003 I’m in the Midlands. I can remember when I was very young when my grandfather took me into London China Town to buy supplies. It was very different then. It was like a meeting point for all the HK born Chinese. Walking through China Town he would stop every few minutes to chat to people he knew from back home. That was before Asian supermarkets. It’s changed a lot since then.
Hi Lau, i have been making Chinese type curry for many years and Indian, the game changer is replace the sugar with a table spoon of Heinz tomato sauce, it does change the colour slightly, and i use soy sauce in place of the salt. please try it.
Hi Allen, that sounds great. I must try it sometime. Ketchup is widely used in my recipes. Being as this is my grandfather’s recipe I wasn’t going to alter it for this video, however. Thanks for watching and your feedback 😊
Just tried to make this for first time, doubled the amount 2liters veg oil and a kilo of plain flower it didn't thicken so added all the rest of ingredients, was all paste on the bottom of the pan but just tasted of flour, not blaming your recipe I normally make indian, any ideas what I've done wrong. Thanks
Thanks for your feedback,Ian. And for being honest and respectful - it’s much appreciated. First of all, just in case you missed it in my babbling (😅), this recipe is for the curry base concentrate, not the finished curry. The second part ie the actual curry dish recipe can be found in my channel (search Chinese chicken curry). It’s got my ugly mug on the thumbnail of that too. This concentrated base can be stored in the fridge (for about a week) or frozen for 6+ months (ice cube trays are ideal) and needs to be cooked out and diluted to make the final curry dish. Please let me know if this helps. And I apologise for any confusion, I had to split it into 2 videos as otherwise it would have been a really long video. Thanks again 😊
Also - if it didn’t thicken, maybe try keeping the heat on gently and stirring. It’s a bit like a roux so it might take a bit of cooking out to thicken.
It doesn’t really matter if they are sour or sweet - it adds a fruity note to the curry. Hope that helps. Please let me know how it goes when you make it 😊
Wonderful recipe! though tbh i'mm confused by the nutmeg, I laways thought it was star anise. and surely you used way too much paste. best to thicken via cooking for half an hour, no? this way the flour does it's true work and the paste will provide you with more servings.
Thank you! I’m not an expert on this recipe - this is my grandfather’s method passed down through my family and relayed to me by my mother. I’m sure that different people have variants on this recipe and that’s the beauty of cooking - it’s something that connects you with your family through generations. This is part of my family’s history in a dish 😊
For freezing we use silicon icecube moulds, you quickly learn how many you need to use. I will point out that the more you cook out the flour and the darker it gets the less it thickens the curry gravy, just like a roux. We also add MSG to our base curry, please feel free to piss and moan about it and prove you are sheep not doing your own thinking and research. Our personnel favorite use is coronation chicken with this as the curry part, much better than the swill from the supermarkets. Thanks for the video, great to see it done right and not the lazy easy half arsed way, God bless one and all.
Hi Wolfman, thanks for your feedback. The ice cube mould idea is genius! MSG is always a contentious issue. I made a video about it based on research & my own experience, both personal and from people who I’ve spoken over the years coming into my mum’s takeaway. I’d be fascinated to get your opinions on my take. If you’re interested search my channel - it’s the only video I’ve made about msg. Thanks again for your comment and I’m glad you like the recipe 😊🫶
Looks amd thinks hmmm deeper pot and electric whisk 😂. Question have you ever cut the ingredients into smaller bits ? Therefore more surface area and more taste into the oil. Or just a case of nope thats not gonna work
Yup! That was quite an effort 😅 I was following my Grandad’s recipe to the letter (via my mum) - I wanted to keep it original for him. However, at the same time it couldn’t hurt to do what you suggested. If you try it, let me know how it goes 😊👍
This is NOT a pedantic comment, I'm truly only pointing this out because at least one person has previously commented that they struggled with the flour measurements.. You say you have put 28 heaped spoons of flour, but you count "23,24.......27,28" so, if you haven't just cut and edited it out, 25 and 26 were missing, so the original base paste had 26 flours in it. Sorry this is wordy, but I really wanted to emphasise I'm not being a lil turd, I am genuinely trying to help folk follow along with your grandpa's recipe. I shall be doing so too sorry I'm late to the show! (Only a year or so!)
Hi Mandie, don’t worry, I don’t think you’re being pedantic at all. I might have lost count to be honest 😅There’s quite a lot of latitude for error here because we’re making the concentrate which is the important bit. The recipe was always done with ‘feel’ rather than exact measurements which is why I was just adding flour until it looked right. It’s one of those recipes where you need to make it a few times and fine tune it as you go. My method should get you into the right ballpark though. I may re-visit this at some point and see if I can make it more precise. Thanks for your comment 😊
Phew! Thankyou! I appreciate that the paste is important, which is why I wanted to clarify the flour amount, due to watching children's TV with my children I was counting along in my head with you like some sort of weird Mr Tumble episode hehe, so my comment was less a "you made a mistake, you wally" and more just pointing out the fact it might be 2 spoons of flour less for future viewers XD xx
@@mandieanderton1800 No worries, you develop a thick skin when you’re a RUclipsr 😅 I can normally tell when people are being rude and that definitely wasn’t you. Ahhhh I can remember the days of watching Mr Tumble endlessly! Bringing back memories now. The amount of flour you put in affects how thick the paste (and therefore your curry) so it’s not absolutely crucial to get the quantities perfect. It’s definitely worth experimenting and getting it right for you 😊
Koan vong and ziangs kitchen, have made there versions different to this one. Are they very similar at the end? Will freezing this effect the taste or quality when reheating? Also can you use sunflower oil instead of vegetable oil? Thx
Thanks for an excellent question! I would say that Koan Vong’s versions more similar in ingredients in that he uses fruit which will give his curry a rich, fruity note of flavour. The way he makes it seems unusual to me though as he doesn’t seem to cook it through before he makes each curry sauce. Ziang’s method is more similar to my grandfather’s in the way it is made but they don’t use any fruit. I’m sure it’s nice but it wouldn’t have the same flavour. Everyone has a different way of doing these recipes because they are passed down through generations so everywhere you go will give you something different. I’ve always loved my grandfather’s recipe 😊
@@ChowWithLau thank you for replying, I look forward to trying this recipe. If I freeze it, will it taste the same? Is there anyway you could do a video on how to make egg fried rice and chow mein without soy sauce as I'm not able to consume it, and have been wondering which alternative ways there are to still enjoy two of my favourite dishes. thx, your videos are well explained which is awsome.
@@haroonbaz5647 You’re welcome! Freezing the concentrate will not affect the flavour or quality of the curry. When you say you can’t eat soy sauce, is that because you’re gluten intolerant/coeliac? If so you can use tamari soy sauce which is gluten free 😊
@@haroonbaz5647 I done some research. From my research the alcohol is in very small amounts - 1.5-2% by volume which considering we use very small amounts is usually negligible. However I understand if you still can't consume this. In this case I would leave out the soy sauce completely and add salt to replace the saltiness. I can't think of a substitute for soy in this situation. The salt should still make the dish taste nice. Sorry I can't help any further.
He is correct it is a Roux. I-2 fat to 1-2 flour. Adding it all at once will make sure the flour mellows out at an even pace. And yes do not add water Lau.
I tried this recipe from your video as exactly per instructions. The paste was very dark. Almost no flavour. I will need to stick to mayflower powder for now.
Yeah the concentrate itself doesn't give off it's flavour until you add quite a lot of salt and some sugar when you make the final dish. Then it completely transforms. How much salt depends on your own taste - I recommend adding small amounts until you get it right for you. It takes a bit of a leap of faith because the first time I made it I had the same thought as you but try adding in the salt. A little msg wouldn't hurt either. Thanks for your honest feedback - always appreciated.
@@ChowWithLau I will try again. I noticed the lack of curry smell you get from your local takeaway places once I cooked it all. ? Are they adding something else.
@@mcampbell10777 Difficult to pin that one down as different takeaways will have different recipes for curry. Mine smelt very similar to what I can remember from my childhood. I do know that way back then people used lard rather than veg oil (or similar) and that does have an effect on smell and taste. Apart from that I’m not sure though.
@@ChowWithLau I tried without the oil Stock instead. I added Malaysian curry powder, 5 spice, chilli powder, turmeric, chicken stock salt and sugar cornstarch and plain flour with better results apart from the grainy texture. Correct smell and taste a tad spicy just the grainy part to fix. Thanks for the reply. Appreciated.
Sorry @@mcampbell10777 I missed this comment initially. I’m glad you got it to work for you. Interesting use of the stock, I’ve not seen that done before. Thanks for your feedback 😊
@@darrencullen9148 Gotcha. That’s how my grandad did it in the 60’s and that’s what I’m showing. It’s been passed down my family over the decades. Most Chinese takeaways/restaurants back then had similar recipes. These curry recipes are generally based on Malaysian curries. Hope this clears it up for you 😊👍
On a similar vein, with such strong flavours, will the oranges and apples actually come through in the taste. I ask from a cost cutting perspective. Or, would using pulped/zipped apples/orange peel cooked down into the sauce rather than being removed, make any difference. Anyway, looks great, and will try it, though the idea of using a whole litre of oil makes my waistline just cringe at the very thought. Cheers though. Looks tasty :-)@@ChowWithLau
@@sonofbadbill9501 You’re right, there’s no way that you’ll actually taste the apple or the orange - it’s just that the flavours will just build the layers of flavour that good curries have. Adding pulp, cores,orange peel is absolutely fine. Because they add to the base flavours, they don’t have to be premium ingredients. And yes there’s lots of oil in it (as there is in most curry recipes) but don’t forget this recipe makes a large batch of extremely concentrated curry which will make you many portions. It will freeze and last for months. Best thing to do is to store it in small containers so you can just get out what you need without defrosting the whole thing. Check out my other curry recipe to see how you can use it. Hope that helps and thanks for your question 😊
Hi Kevin, thanks for your comment. Glad you like the video. I’m probably not making it clear because a lot of people are commenting on quantities. Just to clarify, this recipe is for making a base concentrate which will produce many, many portions of curry dishes - my estimate would be 30+. It’s exactly how my family have made it since the 60’s in restaurants and takeaways. Because it’s quite an undertaking to make, you can make a big batch of concentrate like this, use what you need and freeze the rest. This should last you the best part of a year. And that’s why the quantities of everything seems huge. It’s also easier to cook at this scale so you can get the big flavours in. Hope that clears this up for you. Thanks again for your feedback - always welcome 😊🫶
I would, but I won't as the vegetable oil is so bad for you and gives me indigestion, but thanks anyway, you could change the oil to lard much better for you!!
I’ve read research in this and I know where you’re coming from in terms of the vegetable oil. However, from what I’ve read (and I only really know from a U.K. perspective), vegetable oil is safe as a cooking oil but very bad for you in processed food as it becomes trans fats. Lard is good - especially for flavour - but as with most things, moderation is key. Thanks for sharing your thoughts. People often just are rude and abrasive and it’s nice to have a grown up discussion instead 👍🫶
just looking at that table top of ingredients,it looks like he knows what he's doing.all around the world,in the millions of jobs and positions,I can't believe the amount of idiots who haven't got a clue what they are even doing or even thinking!never mind saying!
@@johnnyfortube 1) It’s a curry. All curries contain quite a lot of oil. 2) This is a batch recipe. It makes upwards of 20 portions so the amount of oil per serving is normal - for a curry (see point 1). 3) A plate of oil?!?! Where on god’s green Earth did you get that unit of measurement from? Thanks for watching, but please pay attention 🫶
That has to be the most disgusting Chinese curry sauce I ever seen. Everthing boiling in cooking oil 24 spoons of flour? Same recipe boiling your ingredients in water. Strain. Add chicken stock and corn starch to thicken. So need for cooking oil. 😮
If you watch the video properly, this recipe is for making a concentrated base. Essentially you make it up and refrigerate/freeze the bulk of it only using a very small quantity each time you make a curry. That is when you would add your stock etc. Curries by definition are heavily oil based so this is fairly standard. Of course you would never consume that much oil in one go.
@@steveb5584 Thanks for your feedback. This is not meant to be a tik tok hack. This is a documentation and demonstration of how my grandfather made curry in his restaurant. For that reason I’m not changing it or attempting to make it ‘easier’. I’m not going to call this recipe ‘advanced’, but it certainly takes a bit more thought, care and yes, time.
Thank you for your insightful feedback - honestly it’s all welcome. However you can see how long every video (it’s always clearly advertised) so you can choose what length of video appeals to you. So why complain about a video you’re never going to watch? Seems to be a waste of time for someone who obviously values their time. I’m honestly trying to work out your logic. Anyway thanks for your comment and I hope you chill out soon 👍❤️
That amount of time is completely reasonable for creating a recipe. And the fact something seems 'simple' doesn't mean it doesn't take time, not understanding your logic here. Not sure either what constitutes 'simple' to you. Noone forces you to watch this video and it's insulting to the person who's made the video.
Thanks @@yvonne1778 I completely agree. It's funny to complain about a video's length when you can see from the caption how long it is. I think some people just like to moan about things. Thanks for having my back 😊
@@nigelhaines7900 Thanks Nigel. I know I can’t please everyone but it’s great to know that most people appreciate what I’m trying to do. Believe me it really helps 🙏🙏🙏
brown half teaspoon of msg at the beginning with quarter sliced onion.makes a massive difference to the curry.also better to toast your flour and cook it out with the oil for 45 min.but good tasting recipe
A herd of corn flour, you say? Majestically crossing the Serengeti, stalked by hungry prides of peppercorns and crossing seething rivers full of ravenous croissants? Thank you for this 🙏🙏🙏
It’s really hard to tell online, and you’re probably a nice person in real life, but your opening comment was a little rude. I’d rather be a friend, even if you have a criticism of my video.
And that probably works. But my recipe is one that’s been passed down through my family and is how it’s mostly done in Chinese restaurants and takeaways in the UK. It’s similar to a roux base which you can make different types of sauces. Don’t forget this is just to make a base concentrate that will create many, many curries. I do like the idea of adding bananas though, for the extra creaminess.
This recipe is for the base concentrate not for the finished dish. Thats why it doesn’t look like a takeaway curry…yet. Hope that clarifies this for you.
Thank you so much for sharing your recipe, I found your curry sauce Thursday & made yesterday. Excellent very good, I have been cooking chinese food for many years, at times equally as good as Chinese takeaway. I have never been able to master the Chinese curry sauce from scratch I have now thanks to you.
Hi Melissa, thank you so much for your comment and for sharing your experience.
That’s awesome, I’m so happy this has worked for you. Absolutely made my day 😊🫶
The only.ingredients that might not be vegan ,could be the Orange, often they are sealed sprayed with.an animal fat base , to add to the preserving... So just be carefull. Often I put mine in hot water, and scrub them...
Wow!! I've tried loads of different recipes over the years and none of them have come close to the 'old school' curry sauce I've been searching for that is such a rarity these days. This one absolutely nails it. Thank you.
Thanks Dave. I’m trying to preserve my family’s legacy and this is something I remember my grandfather and my dad making in their restaurant when I was a child.
I’m very happy that people are liking it 😊
Fabulous - thank you. You've made your mum proud.
That’s very kind of you- thank you 🫶
Absolutely love this! We love Chinese cuisine and I’m making a banquet when I go home for Easter for my parents and my teenagers
Thank you ❤
That’s great! Please come back and let me know how it goes 😊
Excellent! Thanks mate.
You’re welcome buddy! Thanks for watching 😊🫶
lovely stuff lau i use alot of shop bought chinese curry paste ..love it cooked with a fried onion and green pepper maybe a couple of green chilles and poured over chips or rice ...yum...and yeah fantastic as a mushroom curry or chicken/beef/prawns...anyhoo id really like to try this
@@sheepunit7966 One of my favourite comfort food recipes. Let me know when you get round to trying it 😊
Thanks for sharing another great video, especially since it’s from many generations! I never knew you add apples and oranges to make curry. I’ve noticed your camera quality is amazing too 👍
You’re welcome! I feel food is very strongly connected to family. Some of my best memories are family gatherings which involve home cooked meals. It’s important that I learn as much as I can about my family’s recipes as it connects me to the past and the legacy of my grandparents who sacrificed so much for future generations.
And thank you, I’ve been trying out new filming techniques 😊
very good information
@@PaulCarpenter-ij5nk Thank you! 👍
Made this last night. Had the vid on in the kitchen and made sure I was all set. Fantastic recipe. Thank you, Lau. Subscribed.
@@tpsvaughan4978 That is so great! Thank you so much for sharing this. I’m so happy this has worked for you 🙏🙏🙏🫶
Incredible recipe mate your grandfather would be proud 🙂
Thanks Jacob, I hope so ❤️
Great video, really enjoyed, looked delicious, now on my list to have a go at given the opportunity.
Thanks Dougie! Let me know how it goes for you 😊
Justcame across this one buddy. Definitely gonna give one a try. Made many dishes you have made and they never fail. Thank you.
@@pattiboychannel311 You’re welcome!
This is a 2 part recipe because it’s showing how to make the concentrate and the second video demonstrates how to use it to make actual curry dishes. My biggest tip is when it comes to making the actual dishes, is to taste as you make so you can adjust seasoning and sweetness to make it right for you.
Let me know how it goes for you 😊
@@ChowWithLau thank you buddy
@@pattiboychannel311 You’re welcome!
I love Chinese curry...this was fascinating to watch. I make my own Chinese curry base in a slightly different way. Watching your video I exclaimed WTF so many times I lost count...but the end result is the same. As you say, this is industrial amounts. Seeing you add 1 litre of oil was mind blowing. I'm going to try this style. I think I may add the powdered spices earlier though...added to the warm oil it may bring out the flavour but with ultra caution not to burn the, and then add the flour. Infusing the oil with the aromatics was very interesting. What an amazing video. So interesting. I freeze my Chinese curry concentrate...one big spoonful per storage box, which is enough to make a curry sauce for two.
@@DrCrabfingers Thank you so much for your feedback. I always knew there was a risk with this video in terms of people being overwhelmed by the quantities but I wanted to keep true to my family’s recipe.
Also, as making a curry like this can be quite an undertaking, it makes sense to make a large batch that you can freeze.
Thanks again for watching and sharing your thoughts. Always much appreciated 😊🫶
This looks so tasty, thanks for sharing.
You’re welcome! Thanks for your comment 😊
looks delicious................... cheers, Michael!
@@Wayne_Jourdain Thank you! Glad you like it 😊🫶
Thanks ....great ....thanks to mum!
@@josephinemurphy9421 Thanks Josephine! I’ll pass on your message 😊🫶
Thanks Lau for the recipe, Michael Tan from Malaysia
@@TanLiat You’re welcome! 😊
Can you replace the coconut cream powder with something else?
I’ve never tried but you could try almond milk.
Are you allergic to coconut?
@@ChowWithLau no nut i can only find cocos milk but not in powder form.. can i just use cocos milk instead om the powder version?
@@jimmysrandomness Yes, coconut milk will be fine 👍
Definitely going to have a go at this. 40 years ago I got addicted to egg fried rice & Chinese chip shop curry sauce from a takeaway in Sheffield city centre. It was £1.10 for a good sized portion. I now live in a part of Spain where finding Chinese ingredients is a challenge. But this is basic pantry stuff I already have. Thanks for the inspiration.
I hope this lives up to your expectations. It’s definitely worth tweaking to suit your tastes. Please let me know how it goes when you make it.
And thanks for your comment 😊
@@ChowWithLau Thanks! I will try tweaking. Like you with your grandfather’s specific recipe, I am trying to recreate a particular memory.
Keep going with your RUclips channel!
@@alwoolhouse6255 Food always seems to connect us to the past and each other. It’s a special thing.
I’m taking a break but I will definitely continue with my channel. Thank you ☺️
Well here we go, gonna try this all the way in California, i miss a chip shop curry so much
Thanks for the video!!
Hi Michael - wow that’s great! Try to make sure that you get a mild curry powder otherwise it comes out quite hot. And don’t be afraid of the quantities - this recipe makes a huge amount. I haven’t had a chance to work out how to scale it down yet. 1 ladle of the resulting concentrate makes around 4-5 servings of curry. You can freeze the concentrate I little batches to thaw out as needed. Hope this works for you 😊
Watching this video fed my heart and soul, can't wait to make it and feed my tummy too hehe
That’s such a lovely comment. Thank you! Please let me know how it goes if you make it 😊🫶
Hi. I made this but I think I put in too much flour and not enough curry. In any event, I will try next again with less flour and let it simmer longer 🙂 I did LOVE the story and bond you explained with your mother. I'm first generation Polish and I wish I got more recipes from my parents before they passed but they NEVER measured once! LOL Thank you for sharing you families recipe and memories!
Hey! Thanks for your feedback. These curries need experimentation because there are lots of variations in some of the ingredients like the curry powder. Food is one of those things that connects generations and is very special for that. When I asked my mum for this recipe she could only give me approximate amounts as like your parents she never really measured anything. All done with experience and muscle memory.
Thank you for watching and your message - means a lot to me 😊♥️
ruclips.net/user/liveBXkAGcll_7c?si=1yPA8r2pN-CGZgyR
What kind of salt is used?
@@michelle_moran1968 the kind that tastes salty. Lol. Just kidding. It’s a good question seeing as how there are so many typed IE sea, kosher, table. Etc. in general I use kosher for cooking but I can’t speak for him. 😊
wow, this guy got cooked more than the flour in the curry by comment police jeez give the guy a break !! i think the foundation paste came out great . remember he was going by what his mother told him on the phone!! my mom and her sisters never used measurments neither!!! cooked from muscle memory and feel, the way they were taught by their mom, it was the way it was done back then, BTW I'm 57 .. anyhow i am rambling.. great job on the paste, plus i believe that the oil will preserve the curry alot longer in the freezer too for the large amount he made, enough curry paste to feed a family of 4 or more every week for a year !! well done young man, u did ur mom n grandpa proud >> tks a new subscriber ☘️👍
@@gerrymcgrane8278 Thanks Gerry. The internet can be a rough ride, and to be fair I’m ok with it (I have to be really or else I’d just curl up and cry in the corner). To be fair I quite enjoy a joust with some of my more opinionated ‘fans’, and I like to think that I give as good as I get. Also, the vast majority of comments across my videos are pleasant, but certain videos do attract more negative attention for some reason.
However, it means a lot when people like your good self call out others for being unnecessarily rude. It’s nice to know that there are people out there that have my back.
It makes a big difference.
Thank you 🙏
Ps I’m glad you enjoyed the video. I hope I did my family justice.
I don’t know what my grandfather would have made of all this RUclips malarkey, though 😅
IT'S amazing! I never had this dish before. Thanks for the receipt 👍🙂
Hi Lena - you’re welcome! 😊
he is just trolling
I recognize every single ingredient and its flavor from my local Chinese restaurant. It's so good! Awesome video explaining what it takes for us idiots who just enjoy food lol
Thanks for your comment my friend 🙏🙏🙏
There’s nothing wrong with patronising your local restaurant. I love cooking but sometimes it’s nice to let someone else take the strain and also to taste someone else’s recipes. All good 👍 😊
This looks absolutely amazing - thank you so much for sharing both the recipe and associated tips. Your delivery and personality is spot on and I have subscribed after watching just this one video and am looking forward to many more. I really would love to try this recipe but have a question please. Sadly, there are no Chinese supermarkets where I live in rural Portugal and creamed coconut is not available either - would coconut milk be a good substitute? If so, would it still be the same amount by weight (200g) or less because it's not solid?
@@samanthafox2664 Thanks Samantha - what a lovely comment! 😊 Im really happy you like my channel.
Coconut milk should work as it will add the creaminess we’re after. Im not so sure of the quantities - I would probably use double the amount as the creamed coconut is more concentrated. In a recipe like this the quantities don’t have to be exact so if you don’t get it spot on, it won’t ruin the curry. It’s one of those ones where you can adjust it each time you make it to get it right for you.
Hope that helps and thanks again for reaching out ❤️
@@ChowWithLau Ah, bless you. Thanks so much for your reply, that's so kind and I appreciate it. Will definitely be giving this a go soonest.
@@samanthafox2664 You’re very welcome 😊
Just in case you didn’t know, there is a follow up video to this to show you how to actually turn the curry concentrate into an actual curry dish.
Please come back to let me know how it goes
@@ChowWithLau Oh yes, I watched it straight after x
Fab - let me know before you make it. I have a couple of tips that might help 😊
omg i have to try this i do love a Chinese curry
That’s great! Let me know how it goes for you if you make it.
Thanks for your comment 😊👍
Don't you use MSG in Malaysian/Chinese curry dishes?
@@froggass You certainly can do. I tend not to use msg in my videos because I don’t tend to use it at home, and it’s not something that many people have in their cupboards.
Also, when you control what ingredients go in your own food, it usually doesn’t need anything to boost the flavour.
But like I said, I don’t have any problem with people using msg.
Hope that clears it up for you 😊
How much curry powder in this recipe please?
Hi Richard, 250g of curry powder 👍
I'm allergic to coconut just wondering if I didn't use would it change everything
You could use almond milk and maybe almond powder to help thicken. Hope that helps 😊
@@ChowWithLau Thank you will try and let you know, looking forward to it let you know thanks
Work of art♥️
Thank you! 🫶
I swear I could smell the ginger when you crushed it ❤
There’s nothing quite like it!
Thank you for watching. I hope you enjoyed the video 😊🫶
Now that looks like a nice curry sauce
Quick and easy recipe paste
Cheers 😁👍
You’re welcome! Glad you like it 😊👍
Great recipe, I've added it to my favourites.
I've noticed your curry is a lot darker and redder than the Chinese curries you get in takeaways or the curry paste you can buy. Do you know if that's because the takeaway but the mass produced curry, rather than making their own?
@@Zooumberg Thanks buddy, I’m glad you like the recipe.
It’s a tricky question to answer as the landscape of Chinese takeaways and restaurants in the UK has changed hugely over the last 10-20 years.
You probably already know this but most Chinese takeaways were run by people who came over from Hong Kong in the 60s and 70s. Everything used to be hand cooked, but these days many of them are owned by people from mainland China, here to make a fast buck and leave. So a curry recipe - much like my grandfather’s - would be unique to each establishment. Not to say that they were wildly different from each other, but there were always variations. If other establishments all look and taste the same i would say that it indicates buying in mass produced curry.
It’s a bit sad really.
Apologies for the long winded answer, but I wanted to give some context.
@ChowWithLau no, no. I love a comprehensive answer. If you knew me personally you'd know I'm a complete and utter geek. That is I go out of my way to learn as much as I can about a subject I'm interested in. So thanks for the long answer it's appreciated.
I never thought about Hong Kong people coming over as opposed to mainland Chinese.
Funnily enough, I've been watching videos emerging from China of older Chinese people's behaviour not being the best when they go to other countries. It's explained in these videos that growing up during the Great Leap Forward is grab everything they can. So I suppose Hong Kong residents didn't have that political stance imposed upon them.
Even the younger mainland Chinese can't stand it.
But I think I'm going of on a tangent right now lol.
@ Yeah, back in the 60s/70s mainland Chinese weren’t really permitted to leave the country. Hong Kong was very different being that it was a British Colony, so many came over from there including my family.
Over the last 20 years or so, China has become more relaxed with their citizens so they have had more mobility.
Mainland Chinese people have a reputation of being rude, disrespectful and arrogant. Even in Hong Kong the locals there are sometimes quite resentful of their presence. However, i have witnessed that the younger generation seems to have a bit more decorum, perhaps because they’ve travelled as students and gained a more rounded view of the world.
@@ChowWithLau Did you see that video with Brendan Kavanagh? The Chinese Govt. officials trying to get Brendan Kavanagh to stop live streaming? It caused a lot of fury. It was even in the news.
ruclips.net/video/UAMsqimxI0U/видео.html
The Chinese Govt, isn't as hard line as with Mau and the Great Leap Forward. That is why the younger Chinese aren't as in it for themselves as under Mau. That is why I believe they're a lot more respectful of others.
I can't say the same as for the officials from the Govt.
How long will the curry paste last in the fridge for?
1-2 weeks usually. After making it get it down to room temp as fast as you can and then straight into the fridge.
If you freeze it it’ll last a minimum of 6 months.
Hope that helps
@@ChowWithLau Thank you :)
@@ChowWithLau buzzing to try this... sorry, one last question... what beef cut would you use for a beef curry?
@@michaelallison8568 You’re welcome 😃
@@michaelallison8568 Hey no worries! Happy to help!
It all depends on what your budget is. You can use an inexpensive cut like flank steak but you might want to ‘velvet’ or tenderise it. There’s a short video on my channel that shows how to do this and it can turn tough meat into melt in your mouth meat.
My usual go to beef is rump steak as I love the flavour and it’s reasonably priced. The velveting can work on this too though.
If you’re looking for something a bit special then ribeye or sirloin steak is very good. However I think that maybe a bit of overkill 😅
Thanks for your questions and please let me know how it goes for you 😊
How many grams of mild madras curry powder? Not mentioned in video
250g. I always leave the ingredients list in the video description 😊
Thankyou
@@darrenstokes1236 You’re welcome! I can’t always remember to give accurate measurements in the videos as I don’t script them so I always make sure they’re in the video description. Hope this recipe works well for you 😊
Hi Michael, thank you for the video, bless your Grandad ❤.
I attempted to make it but feel it wasn't thickening during the flour adding stage, so think I put too much flour in, it's got taste but also flour in the background, any advice to save it my friend? Otherwise it may be wasted 😢
Thank you though I did enjoy attempting it.
Thanks
Thank you Gareth - I hope my grandad would be proud.
Just in case you’re not aware m, this part of the recipe is to make the base concentrate for the curry. This makes a lot of curry but you can use a little and refrigerate or freeze the rest. If you search my channel there’s another video which shows you how to make Chinese chicken curry and that recipe shows you how to use the concentrate. Hope that helps and thanks for reaching out 😊🫶
Do I have to buy sweet or sour orange and apple 🍏 too let me know.
No - any apples and oranges will be fine 😊
Would EV olive oil be an okay substitute for the rapeseed oil?
I haven’t tried that myself, but I’m sure it would work ok. My only worry would be what the flavour of the olive oil would do to the curry.
If you try it, let us know how it turned out.
Thanks for your question 😊
@@ChowWithLau Okay, thx :)
You’re welcome. Let me know how it works out if you try olive oil
Hello.. what if there is no available creamed coconut block in our place, can i use the fresh coconut cream instead? Thanks😊
Yes, that would work. You might have to experiment with quantities to get the right flavour for you.
Thanks for your question 😊👍
@@ChowWithLau thank you for your kind and fast response ☺️☺️ i will try to make your recipe with fresh coconut cream ☺️ i’ll let you know how will it turn out sir ☺️
Thank you so much!
@@urdujaloresca4931 You are welcome! And I would love to know how it turns out for you 😊
wouldnt it be easier if cut the coconut block into smaller bits brfore adding, but looks great base though
@@jeffpiper7430 Hi Jeff, yeah you’re probably right. I’ll bear that in mind next time.
And thank you, glad you like the vid 😊
Great vid.. When you say chilli powder do you mean cayenne powder?
Thank you!
The chilli powder I used was just marked ‘chilli powder’. Cayenne is probably just fine. Obviously the hotter the powder, the hotter the curry. You can definitely choose one that suits your palate.
Hope that helps 👍
💜💜💜👍👍👍 many thanks for the video💜💜👍👍👍
You're welcome! :)
How much curry powder...?
250g of mild madras curry powder. All ingredients are listed in the video description.
Hope that helps 😊
Hi Lau, I’ve just made the paste but it’s very grainy, am I doing something wrong? Thank you for the video! 👍
Hi Danny, the paste is grainy at this stage as it is the concentrated curry. When you actually come to make the curry sauce it should become a lot smoother as you add water, stir and cook it out.
Hope that helps and thanks for watching the video and sharing your experience 😊🫶
And @dannycreedon1915 please let me know how it eventually turns out 😊
Great, will do Lau, I’ll be using it at the weekend. Thank you very much for your swift reply, much appreciated!
@@dannycreedon1915 You’re welcome! I always get excited when people are using my videos 😊
Couple more tips for you - be very sparing with how much paste you use as a little goes a very long way. If in doubt, use less than you think and if it’s not enough (to get to the right consistency) then add more but little by little. And keep tasting as you go as this takes quite a lot of seasoning ie salt to bring out the flavour. Again keep adding and tasting.
I don’t know where you stand on msg but if you’re not against it and don’t have any known reactions to it, it might be worth adding a little. That is a recommendation, not a requirement.
Good luck and please let me know how it goes 😊
Hi Lau, I made a chicken curry for my family last night using your curry paste recipe which I made last week and I must say that it was fantastic, added salt and sugar as you recommended and it completely changed the taste. My family was very impressed! Thank you so much for the time and effort that you put in to make this video. I look forward to making more of your recipes in the future. Cheers from Ireland 🇮🇪👍
Very nice
Thanks William! I’m very grateful my mum passed this recipe down to me 👍
This is amazing... look forward to seeing your other recipes.
Thanks Kenneth, I usually put out 2 videos a week so hopefully others will tickle your fancy 😊
Would msg as well as salt work for that real deep flavour
Hi Chris, yes it would work well. I’ve actually just made a video about msg if you’d like to check it out?
Thanks for your question 👍
You deserve more views bro
Thanks buddy - that means a lot 😊
I feel I’m slowly getting there. There’s no magic wand - just work, effort and the love of making these videos. Comments like yours really help 👍👍👍
Hey thanks for passing on your family’s recipe 😊 I really miss Chinese food as I really struggle to get gluten free versions (I have coelaic disease) so I’m trying to make my old favourites myself. Have you got any experience using gluten free flour for thickening or corn starch?
Hi Holly, you’re welcome! I’m glad you like them 😊
I mostly use corn starch for thickening but potato starch works very well too. Hope that helps 😊
@@ChowWithLau thanks so much 😁
@@HollyR46 You’re welcome 😊
loved this recipie. i got all the ingredients to make this, except the staranise which i couldnt find anywhere :/ but i will use fennal seeds i guess as a substitute?
That's great! Fennel seeds would work, as would anise seeds (which are a bit stronger). Please let me know how it goes! 😃
Hi I love your videos, may I ask what brand of curry powder you used?
Hi Jamie - thank you! I use Rajah mild madras curry powder. Hope that helps :)
My local takeaway uses Eastern Star curry powder, Wing must be doing something right, I've been going there for the last 40 years.😂
How much curry powder
250g - I always put the ingredients in the video description 😊👍
Wheres the cassia bark lol only kidding, looks good bro
MSG rather than salt ?
Damn! Forgot that 😅😉
MSG definitely a good option. If you’re using msg then you can reduce the amount of salt. I would never use one completely over the other though 😊
@ChowWithLau MSG is like a drug, addicted straight away lol but I use both as well bro
Yeah it super charges flavour! I did some research and made a video about it if you want to check it out. It gets some bad press but a lot of it is misinformation.
2 Questions please?
1. How much did all the ingredients and oil come to?
2. What industry was your Mum and you in, that you mentioned?
I use Goldfish curry paste
Hi Ritchie, I didn't cost this recipe up because some of the ingredients I already had. However I would say you're looking at about £15 or $20 if you had to get everything from scratch. Don't forget that this is a 'commercial' sized quantity and I would estimate it makes 30-40 full servings. I still have half of this batch in my freezer!
My mum owned a takeaway/takeout business before she retired and I worked there as a kid. I'm actually a pro photographer.
I haven't used that paste. Is it good?
Thanks for your questions :)
@@ChowWithLau Your We,come
It sounds like you are in the Uk and are a BBC?
British Born Chinese?
@@rectify2003 I am indeed! :)
@@ChowWithLau I love Win Yip in Wembley
I have no idea where you are, I can spend hours in that store, and they also have a restaurant
@@rectify2003 I’m in the Midlands. I can remember when I was very young when my grandfather took me into London China Town to buy supplies. It was very different then. It was like a meeting point for all the HK born Chinese. Walking through China Town he would stop every few minutes to chat to people he knew from back home.
That was before Asian supermarkets. It’s changed a lot since then.
In withs food you are using vetsin?
Sorry I don’t understand your question. Can you try again?
Hi Lau, i have been making Chinese type curry for many years and Indian, the game changer is replace the sugar with a table spoon of Heinz tomato sauce, it does change the colour slightly, and i use soy sauce in place of the salt. please try it.
Hi Allen, that sounds great. I must try it sometime. Ketchup is widely used in my recipes. Being as this is my grandfather’s recipe I wasn’t going to alter it for this video, however.
Thanks for watching and your feedback 😊
I will give it a go and gonna put base in ice cube tray so I can use without defrosting it all yeahhhh thanks I let you know
That's great! Hope it works well for you😊
Just tried to make this for first time, doubled the amount 2liters veg oil and a kilo of plain flower it didn't thicken so added all the rest of ingredients, was all paste on the bottom of the pan but just tasted of flour, not blaming your recipe I normally make indian, any ideas what I've done wrong. Thanks
Thanks for your feedback,Ian. And for being honest and respectful - it’s much appreciated.
First of all, just in case you missed it in my babbling (😅), this recipe is for the curry base concentrate, not the finished curry. The second part ie the actual curry dish recipe can be found in my channel (search Chinese chicken curry). It’s got my ugly mug on the thumbnail of that too.
This concentrated base can be stored in the fridge (for about a week) or frozen for 6+ months (ice cube trays are ideal) and needs to be cooked out and diluted to make the final curry dish.
Please let me know if this helps. And I apologise for any confusion, I had to split it into 2 videos as otherwise it would have been a really long video.
Thanks again 😊
Also - if it didn’t thicken, maybe try keeping the heat on gently and stirring. It’s a bit like a roux so it might take a bit of cooking out to thicken.
@@ChowWithLau thanks for your reply
You’re welcome. Hope it helped
Do I have to buy sweet or sour 🍊 let me know?
It doesn’t really matter if they are sour or sweet - it adds a fruity note to the curry. Hope that helps. Please let me know how it goes when you make it 😊
Thank you♥️
You’re welcome! 😊
Was your grandfather a chef old style ?
He was 😊
Thanks
You're very welcome! :)
Wonderful recipe! though tbh i'mm confused by the nutmeg, I laways thought it was star anise. and surely you used way too much paste. best to thicken via cooking for half an hour, no? this way the flour does it's true work and the paste will provide you with more servings.
Thank you!
I’m not an expert on this recipe - this is my grandfather’s method passed down through my family and relayed to me by my mother. I’m sure that different people have variants on this recipe and that’s the beauty of cooking - it’s something that connects you with your family through generations.
This is part of my family’s history in a dish 😊
God bless your Granddad. 🙏
Thank you. I hope he would be proud 🙏🙏🙏❤️
For freezing we use silicon icecube moulds, you quickly learn how many you need to use. I will point out that the more you cook out the flour and the darker it gets the less it thickens the curry gravy, just like a roux. We also add MSG to our base curry, please feel free to piss and moan about it and prove you are sheep not doing your own thinking and research. Our personnel favorite use is coronation chicken with this as the curry part, much better than the swill from the supermarkets. Thanks for the video, great to see it done right and not the lazy easy half arsed way, God bless one and all.
Hi Wolfman, thanks for your feedback. The ice cube mould idea is genius!
MSG is always a contentious issue. I made a video about it based on research & my own experience, both personal and from people who I’ve spoken over the years coming into my mum’s takeaway. I’d be fascinated to get your opinions on my take. If you’re interested search my channel - it’s the only video I’ve made about msg.
Thanks again for your comment and I’m glad you like the recipe 😊🫶
Looks amd thinks hmmm deeper pot and electric whisk 😂. Question have you ever cut the ingredients into smaller bits ? Therefore more surface area and more taste into the oil. Or just a case of nope thats not gonna work
Yup! That was quite an effort 😅
I was following my Grandad’s recipe to the letter (via my mum) - I wanted to keep it original for him. However, at the same time it couldn’t hurt to do what you suggested. If you try it, let me know how it goes 😊👍
This is NOT a pedantic comment, I'm truly only pointing this out because at least one person has previously commented that they struggled with the flour measurements.. You say you have put 28 heaped spoons of flour, but you count "23,24.......27,28" so, if you haven't just cut and edited it out, 25 and 26 were missing, so the original base paste had 26 flours in it. Sorry this is wordy, but I really wanted to emphasise I'm not being a lil turd, I am genuinely trying to help folk follow along with your grandpa's recipe. I shall be doing so too sorry I'm late to the show! (Only a year or so!)
Hi Mandie, don’t worry, I don’t think you’re being pedantic at all. I might have lost count to be honest 😅There’s quite a lot of latitude for error here because we’re making the concentrate which is the important bit. The recipe was always done with ‘feel’ rather than exact measurements which is why I was just adding flour until it looked right. It’s one of those recipes where you need to make it a few times and fine tune it as you go. My method should get you into the right ballpark though.
I may re-visit this at some point and see if I can make it more precise.
Thanks for your comment 😊
Phew! Thankyou! I appreciate that the paste is important, which is why I wanted to clarify the flour amount, due to watching children's TV with my children I was counting along in my head with you like some sort of weird Mr Tumble episode hehe, so my comment was less a "you made a mistake, you wally" and more just pointing out the fact it might be 2 spoons of flour less for future viewers XD xx
@@mandieanderton1800 No worries, you develop a thick skin when you’re a RUclipsr 😅 I can normally tell when people are being rude and that definitely wasn’t you.
Ahhhh I can remember the days of watching Mr Tumble endlessly! Bringing back memories now.
The amount of flour you put in affects how thick the paste (and therefore your curry) so it’s not absolutely crucial to get the quantities perfect. It’s definitely worth experimenting and getting it right for you 😊
Koan vong and ziangs kitchen, have made there versions different to this one. Are they very similar at the end?
Will freezing this effect the taste or quality when reheating?
Also can you use sunflower oil instead of vegetable oil?
Thx
Thanks for an excellent question! I would say that Koan Vong’s versions more similar in ingredients in that he uses fruit which will give his curry a rich, fruity note of flavour. The way he makes it seems unusual to me though as he doesn’t seem to cook it through before he makes each curry sauce. Ziang’s method is more similar to my grandfather’s in the way it is made but they don’t use any fruit. I’m sure it’s nice but it wouldn’t have the same flavour. Everyone has a different way of doing these recipes because they are passed down through generations so everywhere you go will give you something different. I’ve always loved my grandfather’s recipe 😊
@@ChowWithLau thank you for replying, I look forward to trying this recipe. If I freeze it, will it taste the same?
Is there anyway you could do a video on how to make egg fried rice and chow mein without soy sauce as I'm not able to consume it, and have been wondering which alternative ways there are to still enjoy two of my favourite dishes. thx, your videos are well explained which is awsome.
@@haroonbaz5647 You’re welcome! Freezing the concentrate will not affect the flavour or quality of the curry.
When you say you can’t eat soy sauce, is that because you’re gluten intolerant/coeliac? If so you can use tamari soy sauce which is gluten free 😊
@@ChowWithLau it's due to the fermentation, its possible that some alcohol is present. Tamari too, I didn't used to know.
@@haroonbaz5647 I done some research. From my research the alcohol is in very small amounts - 1.5-2% by volume which considering we use very small amounts is usually negligible. However I understand if you still can't consume this. In this case I would leave out the soy sauce completely and add salt to replace the saltiness. I can't think of a substitute for soy in this situation. The salt should still make the dish taste nice. Sorry I can't help any further.
Subscribed
Thanks buddy!
@@ChowWithLau Your Welcome
I’m in the Uk same as you
@@rectify2003 Cool! Glad to have you on board 👍😊
It is handy to make your own curry sauce and you have stored theming a jar when need for cooking.👍
Definitely! Thanks so much for watching 😊🙏🙏🙏
Hu, can you freeze such curry in seperate lots please?
@@rabtipur yes you can. It stays good for months 😊
He is correct it is a Roux. I-2 fat to 1-2 flour. Adding it all at once will make sure the flour mellows out at an even pace. And yes do not add water Lau.
Thanks for that 👍
Do you know vetsin
I had to Google that - I know it as MSG - mono sodium glutamate. I don’t use it in my cooking but I know it can help with flavour
But how in what food?🙈🤷♀️🤷♀️🤷♀️🤷♀️
@@wilmathompson4676 You can use it in nearly anything - you use it a bit like salt
@@ChowWithLau thank you👌👌👌👌👌
@@wilmathompson4676 You’re welcome! 😊
I tried this recipe from your video as exactly per instructions. The paste was very dark. Almost no flavour. I will need to stick to mayflower powder for now.
Yeah the concentrate itself doesn't give off it's flavour until you add quite a lot of salt and some sugar when you make the final dish. Then it completely transforms. How much salt depends on your own taste - I recommend adding small amounts until you get it right for you. It takes a bit of a leap of faith because the first time I made it I had the same thought as you but try adding in the salt. A little msg wouldn't hurt either. Thanks for your honest feedback - always appreciated.
@@ChowWithLau I will try again. I noticed the lack of curry smell you get from your local takeaway places once I cooked it all. ? Are they adding something else.
@@mcampbell10777 Difficult to pin that one down as different takeaways will have different recipes for curry. Mine smelt very similar to what I can remember from my childhood. I do know that way back then people used lard rather than veg oil (or similar) and that does have an effect on smell and taste. Apart from that I’m not sure though.
@@ChowWithLau I tried without the oil Stock instead. I added Malaysian curry powder, 5 spice, chilli powder, turmeric, chicken stock salt and sugar cornstarch and plain flour with better results apart from the grainy texture. Correct smell and taste a tad spicy just the grainy part to fix. Thanks for the reply. Appreciated.
Sorry @@mcampbell10777 I missed this comment initially. I’m glad you got it to work for you. Interesting use of the stock, I’ve not seen that done before. Thanks for your feedback 😊
Absolutely 💯 no need for them ingredients chow lad
Not sure what you’re saying there buddy
@@ChowWithLau apples and oranges in a Chinese curry , nah pal
@@darrencullen9148 Gotcha. That’s how my grandad did it in the 60’s and that’s what I’m showing. It’s been passed down my family over the decades. Most Chinese takeaways/restaurants back then had similar recipes.
These curry recipes are generally based on Malaysian curries.
Hope this clears it up for you 😊👍
On a similar vein, with such strong flavours, will the oranges and apples actually come through in the taste. I ask from a cost cutting perspective. Or, would using pulped/zipped apples/orange peel cooked down into the sauce rather than being removed, make any difference. Anyway, looks great, and will try it, though the idea of using a whole litre of oil makes my waistline just cringe at the very thought. Cheers though. Looks tasty :-)@@ChowWithLau
@@sonofbadbill9501 You’re right, there’s no way that you’ll actually taste the apple or the orange - it’s just that the flavours will just build the layers of flavour that good curries have. Adding pulp, cores,orange peel is absolutely fine. Because they add to the base flavours, they don’t have to be premium ingredients.
And yes there’s lots of oil in it (as there is in most curry recipes) but don’t forget this recipe makes a large batch of extremely concentrated curry which will make you many portions. It will freeze and last for months. Best thing to do is to store it in small containers so you can just get out what you need without defrosting the whole thing. Check out my other curry recipe to see how you can use it.
Hope that helps and thanks for your question 😊
I really want to make this, as I cheat and buy Curry sauce from my local Chinese
You should! It takes a bit of work but once you've made a batch you can freeze it and it will last months 😊
@@ChowWithLau Yep, I will put a smaller batch in ice cube trays
@@rectify2003 Perfect! That's actually such a good idea!!! I might use that if that's ok?
@@ChowWithLau Yes, of course
Sounds/ looks nice but a lot of salt and sugar !! Surely no need for so much ?
Hi Kevin, thanks for your comment. Glad you like the video.
I’m probably not making it clear because a lot of people are commenting on quantities. Just to clarify, this recipe is for making a base concentrate which will produce many, many portions of curry dishes - my estimate would be 30+. It’s exactly how my family have made it since the 60’s in restaurants and takeaways. Because it’s quite an undertaking to make, you can make a big batch of concentrate like this, use what you need and freeze the rest. This should last you the best part of a year. And that’s why the quantities of everything seems huge. It’s also easier to cook at this scale so you can get the big flavours in.
Hope that clears this up for you. Thanks again for your feedback - always welcome 😊🫶
@@ChowWithLau understood ty very much
You’re welcome! This recipe was given to me by my mum and she doesn’t do conventional measuring 😅
I would, but I won't as the vegetable oil is so bad for you and gives me indigestion, but thanks anyway, you could change the oil to lard much better for you!!
I’ve read research in this and I know where you’re coming from in terms of the vegetable oil. However, from what I’ve read (and I only really know from a U.K. perspective), vegetable oil is safe as a cooking oil but very bad for you in processed food as it becomes trans fats.
Lard is good - especially for flavour - but as with most things, moderation is key.
Thanks for sharing your thoughts. People often just are rude and abrasive and it’s nice to have a grown up discussion instead 👍🫶
500 to 550 grams of flour.
Tip - So not burn this, as burning it will mean game over and the whole thing will taste nasty and burnt
Absolutely! Yeah you can’t bring it back if you burn it. Thanks for this - definitely worth keeping in mind 👍👍👍
Be ok if he gave proper measurements
just looking at that table top of ingredients,it looks like he knows what he's doing.all around the world,in the millions of jobs and positions,I can't believe the amount of idiots who haven't got a clue what they are even doing or even thinking!never mind saying!
Thanks buddy. All I’m trying to do is share my family’s recipes. What you have written means a lot.
Thank you
@@ChowWithLau good man!good man.i'm hoping to cook that next month,all being well.china!what an amazing culture eh!
Great! Please let me know how it goes
A plate of oil , hmm very health
@@johnnyfortube
1) It’s a curry. All curries contain quite a lot of oil.
2) This is a batch recipe. It makes upwards of 20 portions so the amount of oil per serving is normal - for a curry (see point 1).
3) A plate of oil?!?! Where on god’s green Earth did you get that unit of measurement from?
Thanks for watching, but please pay attention 🫶
That has to be the most disgusting Chinese curry sauce I ever seen. Everthing boiling in cooking oil 24 spoons of flour?
Same recipe boiling your ingredients in water. Strain. Add chicken stock and corn starch to thicken.
So need for cooking oil. 😮
Or flour
If you watch the video properly, this recipe is for making a concentrated base. Essentially you make it up and refrigerate/freeze the bulk of it only using a very small quantity each time you make a curry. That is when you would add your stock etc.
Curries by definition are heavily oil based so this is fairly standard. Of course you would never consume that much oil in one go.
You should have put the powders in much earlier… I lasted 15 minutes.. 15 minutes of my life I’ll never get back
@@steveb5584 Thanks for your feedback. This is not meant to be a tik tok hack. This is a documentation and demonstration of how my grandfather made curry in his restaurant.
For that reason I’m not changing it or attempting to make it ‘easier’. I’m not going to call this recipe ‘advanced’, but it certainly takes a bit more thought, care and yes, time.
Oh no, too much flour.
Too much oil
@@rogersallabank3924 Not for the quantity of curry that this recipe will make
I'm bored now
k
26 minutes for a simple curry sauce, wtf. This Guy got no life. I will look for another Curry RUclips Video with 3 Minutes lengths!
Thank you for your insightful feedback - honestly it’s all welcome.
However you can see how long every video (it’s always clearly advertised) so you can choose what length of video appeals to you.
So why complain about a video you’re never going to watch? Seems to be a waste of time for someone who obviously values their time.
I’m honestly trying to work out your logic.
Anyway thanks for your comment and I hope you chill out soon 👍❤️
That amount of time is completely reasonable for creating a recipe. And the fact something seems 'simple' doesn't mean it doesn't take time, not understanding your logic here. Not sure either what constitutes 'simple' to you. Noone forces you to watch this video and it's insulting to the person who's made the video.
Thanks @@yvonne1778 I completely agree. It's funny to complain about a video's length when you can see from the caption how long it is. I think some people just like to moan about things. Thanks for having my back 😊
@@ChowWithLauwell said i agree with what you say
@@nigelhaines7900 Thanks Nigel. I know I can’t please everyone but it’s great to know that most people appreciate what I’m trying to do. Believe me it really helps 🙏🙏🙏
brown half teaspoon of msg at the beginning with quarter sliced onion.makes a massive difference to the curry.also better to toast your flour and cook it out with the oil for 45 min.but good tasting recipe
@@MIKEBAMBOOO Thanks for your tips! 🫶
I don't think this 🤡's has herd of corn flour 😂🤣😂
A herd of corn flour, you say? Majestically crossing the Serengeti, stalked by hungry prides of peppercorns and crossing seething rivers full of ravenous croissants?
Thank you for this 🙏🙏🙏
@@ChowWithLau 😂🤣😂
@@ChowWithLau if you'd added two bananas and a litre of coconut milk you wouldn't have needed all that flour
It’s really hard to tell online, and you’re probably a nice person in real life, but your opening comment was a little rude. I’d rather be a friend, even if you have a criticism of my video.
And that probably works. But my recipe is one that’s been passed down through my family and is how it’s mostly done in Chinese restaurants and takeaways in the UK. It’s similar to a roux base which you can make different types of sauces.
Don’t forget this is just to make a base concentrate that will create many, many curries.
I do like the idea of adding bananas though, for the extra creaminess.
Ong you said the best curry sauce recipe like takeaway curry:::::🧏♀️ it don’t look like curry sauce from takeaways at all
This recipe is for the base concentrate not for the finished dish. Thats why it doesn’t look like a takeaway curry…yet.
Hope that clarifies this for you.
Ahh okay thank you 🙏🏻 looking forward to cooking this :)) ❤
@@Echoshoots You’re welcome! Let me know how it goes when you do.
Thanks for replying 😊🫶
Will do thank you again ❤
@@Echoshoots You’re welcome! 😊🫶
This looks so tasty, thanks for sharing.
You’re welcome! Glad you like it 😊