Ziangs: How to Make Chinese Takeaway Curry Paste by Takeaway Owners
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- Опубликовано: 2 окт 2024
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Hey there, quick question: If I were to add coconut milk to this paste, how much should I use and when would be the best time to add it please? Or would you not recommend adding any at all? Great vid as always... your mum is such a sweet lady too!
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
Ziang's Food Workshop first time I’ve watched your show, I’m now hocked. PLEASE PLEASE why can’t you sell your own curry I would buy it in a flash. I can’t make it truly I have lost the use of one hand Thank you . good luck with your video.
Thank you for sharing this wonderful curry paste recipe. I love how you and your lovely mum present these videos.😊
Thanks :) me and mum get on very well, always have done :) really amazing to read comments like this! thankyou :)
Did you know that when you cook celery, it releases natural MSG! Celery is awesome, use it.
I'm allergic to msg
@@hellohandsome9875 that’s great buddy
@@theshape7214 really?
That’ good to know, Thank you.
@@hellohandsome9875 I think I replied to the wrong person
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
Ziang's Food Workshop love your videos! I wish you could sell this paste, I would definitely buy it! :)
Can i ask where can see the recipe?
Found your book in your shop will order pay day . Do you have any wild garlic recipes please.Give your mum a hug from me .
Hey guys i made this curry resipe from your book which seems to have a lot more ingredience for the amount of oil used in this resipe. I had to keep adding oil but i didnt seem to work as well as this resipe which i cooked also and it came out perfect...should yer resipe in the book say 2ltrs ?
Thank you I’ve found it x
In Cajun food, we cook flour in oil (or butter or another fat) to form a paste like this called roux and cook it until it's the color of chocolate, then add vegetables (celery, onion, and bell pepper). It's the most important part in making foods like gumbo and etouffee
Thank you for your comment Ziang! I never thought of pausing the video lol - silly me! You got a lovely mum! She has a beautiful smile! Ishall watch some more ofyour videos when i get time, as i do love Chinese food! Rosina Lock
No worries took me awhile to think of it too lol and thank you :) mum is amazing :)
Must add you have me completely hooked I have a Chinese friend with a restuarant and food not as good as yours.
Keep up the great work
this is brillant to hear, means soooo much!
also this isn't even our best recipes, later on we will start showing you how we do it, but for now we want people to have the basics.
No msg needed while making the paste?
No that’s added when making the paste into sauce
Thanks for the reply. I've been trying to crack chinese takeaway food for over 20 years and thanks to you guys I've achieved it. Awesome
Glad we could help, these really are secrets of the trade that are secrets for no reason, 99% of people will just buy a takeaway even when they know how to do it them seleves because its nice not to cook sometimes, I see no harm in telling people :)
@Mark K thanks you :) we are a new channel and very happy with the growth we are seeing :) maybe one-day we can do this full time, but until the I'll just cry myself to sleep lol
Thanks for sharing the secrets of great Chinese curry , thanks Ivan
Hi, thanks for sharing your videos. Have followed your curry paste recipe and used it to make a chicken curry, while it tastes great, the curry sauce is quite gritty even after putting through sieve. Whats the cause and what's the remedy?
P.S. your mums a legend! 👍
Thats a great question, normally its quality of spices, the better quailty spices will not be gritty
How much curry powder did you use in the recipe? Please and thankyou.
500g 😊
Thanks Chin and Choo!
I made the curry sauce last night and tried it today, using prawns. What can I say! The most authentic ' takeaway' sauce ever. If that's the taste you like,then this sauce is for you. Love it
Mick Johnson
Thank you so much :)
How much curry powder did you use. Please Thanks.
not sure you'll get this after 4years but how much curry powder do you put in as id like to try and make your recipe? love the videos, tried a few and they all taste great...thanks
Just been trying to find out myself. It's 500g , they've put it in a comment further up
@@ChrisSmith-kl6zq thanks for that....best of luck if you try making it yourself.....
@@ChrisSmith-kl6zq Thanks! I needed an answer to that..
"don't forget to stir and smile", she's lovely
She is the best :)
It's not a great batch of cooking until you argue 🤣🤣
What is the key spice that is used in 99% of all Chinese take away curry sauce and has a really savory and delicious smell and taste ????
I have been going crazy here for years trying the get that same savory taste and smell like my local chippy's curry sauce - They also use Eastern Star curry powder too which I managed to get from eBay, but it smells and tastes NOTHING like the curry sauce I get from my local chippy - I know that they tweak it heavily with something but WHAT is it that they all use ???????????? - What makes that delicious smell and taste ? WHAT IS IT ????????? - I think it is some Singapore spices ?????? but which ones ????? - PLEASE TELL US ! PLEASE !!
I know MSG is one of the ingredients all chippies use in just about all their food but its the key ingredient in their ALL their curries that I want to learn about.
Thumbs Up - Great video ! :)
That's is a huge question and with out tasting your local it's hard to say, have you used msg?
@@ZiangsFoodWorkshop Hi, Yes, I've used MSG but that's not what's making that really tasty smell - It seems that lots of Chinese people/businesses are using this same key spice or it may be a special cooking sauce that is brought from China and added to the curry (I can also smell and taste it in Singapore fried rice when I order it) but it is not in the special friend rice which gives me a big clue that it is something to do with Singapore cooking.
It's like as if almost all Chinese takeaway shops use this special spice/ingredient/cooking sauce AS STANDARD in their curries and in most of their Singapore dishes but I am really tormented trying to work out which ingredient it is ? - that creates that really savory and delicious smell that I always seem to smell whenever I walk in to my local Chinese takeaway shop and it is VERY potent in their curry sauce too ! :)
I do not like the sweet fruity curry that some Chinese takeaways sell, IT IS THE SAVORY CURRY SAUCE that I want to know how to make so when my Local Chinese takeaway is closed I can make my own at home, but when I am in a hurry or just too lazy to cook and wash up everything afterwards, I can just buy the same curry sauce from my Chinese chippy :)
I have also bout lots of this curry sauce from my local Chinese chippy and kept it in the freezer but this is a big mistake and it get ruined once frozen and defrosted.
The closest to savory Chinese "chippy curry" that you can buy off the shelf is the Mayflower brand ready made "full bodied" curry sauce (Also sold as a beef or chicken curry too) by Farmfoods or Cool Trader (Now called Heron foods)
You pose the same question as me and i have also researched for years to no avail, to be honest i doubt they will ever tell us, every paste i made as fallen short of the mark so i wont be bothering until i see an ingredient i have not seen being used before
@@freddyroberts2316 I still haven't found it yet, but I suspect it is definitely something Singapore they all use in their savory curries.... I am currently going the Singapore route, Its all trial and error until you get the right spice (or combination of spices) that achieves that same identical smell and taste.
Google "Genuine Chinese Curry Sauce" and you will see small yellow bags of this stuff which is in powder form that you have to mix with cold water and bring to the boil then gently simmer for a short time until it thickens, they are very similar to the real savory Chippy curry sauce only the flavour is not as strong but its not bad either.
You can buy this online (expensive with postage) or at Cool Trader shops (£1).
Also Mayflower make a Chinese curry which is ready made and is in a liquid form (frozen in sachets) which can be found online or in Cool Trader & Farm Foods stores.
The search continues ....
@@BITTYBOY121 My sister in law used to work in a chinese restaurant kitchen washing and peeling and what not, i asked her to bring me a curry back, it was so delicious i cant tell you and that is were my quest began. I asked her to get me the recipe and she came back and said it was mayflower curry mix but they put there own things in the sauce, they wouldnt share what of course, rather than make a paste again i think i will use the mayflower mix as a base and try your singapore route regarding sauces and spices. I know what you mean about that distinctive smell and taste but i could never get to the bottom off what it is exactly, but i wont give up for sure, if i have any luck i shall let you know
Hey thanks for your great channel I made this paste yesterday and my neighbours commented on the delicious smell ! It’s in the pan and has the layer of oil on top now how long shall I leave it out on the counter (not in fridge) before I transfer it to fridge for storage ? Also when I transfer it to a storage container from pan does it matter if oil gets mixed up as I’ll have to spoon it out
Leave the oil, it helps preserve it
Thank u so much i have been searching for this for yonks. I love u 2. U young man are hilarious u have the most cheeky cute laugh n smile i could imagine u being a right laugh at school assembley. Adore u both so glad i am a new subscriber. Love to ur gorgeous mumma. Xxx
What an amazing comment! That just made my day :) thank you 😊😊😊😊
Love your channel, love your Mum and the banter between you. Purchased my Ziangs cook book and all my ingredients from you and all set to go, Thank you for uploading these helpful videos can’t wait to get started.
Awesome :) hope you like the book
I love the way your Mum and you make each other laugh :)
Great recipes too.
Thanks, we have a blast making these videos 😊😊😊
The loveliest thing about your videos is seeing the relationship with your wonderful mum.....you're a lucky young man🙏
Yes I am, mum is actually amazing :) and thanks for commenting it helps boost the channel loads :)
Love you pair and hope to see more from you, Thank you for your time put into these videos.
Thank you for the lovely comment and for watching :)
Just used the last of my curry paste....3 years later
My Ziangs Chinese cookbook arrived today. Been out buying ingredients for making my own curry paste to your new recipe. Can you verify that it is 150g of whole cardamom. It just seems rather a lot. Please advise.
Great book.
Have a great Christmas 🎄
Yes whole cardimon :)
I really enjoy watching you guys, you are both so loveable and, together, are just awesome! Keep sharing those secrets. This is going to cost me an arm and a leg from America but i'm going to give it a go!
You do not say how much curry powder to use in making the curry past can you please tell me how much is needed many thanks Lewis
400g
I am struggling to believe how much work goes into making the curry sauce... I will never take curry sauce for granted ever again lol... amazing... think I’ll just go collect my curry sauce and try making a few dishes to go with it lol 😂
hahahahah yeah, take a whole day when you're cooking a massive pot of the stuff
This looks good I’m going to give this a try. Some Chinese takeaways curry taste like aniseed and it’s overpowering so I think I would leave star anise out too 😃
We have another one who h we consider the best :)
might sound totally thick as sh*t but what do you do with the paste to make it a sauce ?? ... i'm guessing water?
Got another video explaining that 😊
I have just ordered my second batch my family and I LOVED this paste , it was so flavoursome and affordable. Definitely the best Chinese curry paste on the market thanks so much (I also loved the satay sauce,great for noodles)😊❤❤
Thank you ☺️
looks great. I wish you guys would tell me in OZ's fl oz and cups, tea spoon, ect.....English imperial please
Is there a curry paste to buy that you would recommend for those of us less talented than you and your Mum?
No but we are planning on making ours
Shoo and Chin nice one guys , my curry was really good , happy days
I Adore your wee mummy, she’s so sweet and follows along with whatever you say, god bless her. You’re a lucky man, treasure her, enjoy your little Rants at each other. You can see the love between mum & son. I’m going to try making this curry paste next Saturday 27th April for a family gathering. Any advice on spice level? We all like our curry towards the spicy side, but not too hot. Spicy enough that you can taste everything but not burn your mouth out.
Michelle. North Of Ireland🇮🇪
😊😊😊😊
Thanks for the recipe. Always wanted to know how to be make this. Chinese curry is my favourite from the Chinese! 👍😄
Glad you're liking our content :)
Thanks for sharing. Need to add any salt & sugar. How long do the curry paste last if kept in the fridge
You two should be on television with your own cookery show,you are brilliant.x
Lol we’ve tried, no one is interested 😂😂😂😂
@@ZiangsFoodWorkshopI’m interested!! ❤
I was wondering how much curry powder to use please
400g
I've made my base oil tonight. Was going to make the paste but was quite short on the cardamom and fennel so had to order some. Hopefully this coming Friday I will be in the kitchen making the paste and then the following week I'll make a nice chicken curry but will add some chilli, I like my curry very spicy 😋 👌
Let us know how you get on
Can you please show us how to make takeaway gravy thanks
Already made and is in our past videos
Oh my days just waited 2 days to try my curry sauce after making the paste and it was amazing!
hahah amazing :)
Could you add creamed coconut to this version? If so how much?
How do I make the Red, Hong Kong, Beef Curry, please, its simply amazing but there do not seem to be many Chinese chip shops that actually do it.
Having me first attempt at cooking this at the weekend. Will the paste be ok left out for 2 days to mature at room temperature, just concerned with the warm temperatures at the moment!
Can’t wait to try this, I may have missed it but what was the quantity of curry powder used in the recipe please? Thank you
300 grams of curry powder on one liter of oil Andy.
Thanks for sharing! Btw, love the relationship with you and your mom, such good vibes.
Thank you, me and mum have always been close as weve nearly always worked together
I made this yesterday think it turned out OK but I have a question you said leave it to mature for 2 days do I put it in a tub in the fridge or leave it out the fridge please help
In a cool dry place, the key to making it is in the making a scuba eye out of it video
I managed to make a note of the ingredients and quantities as the video was running but you didn't give the amount of Eastern Star needed.
400g
Love you both x
Hi guy, love the videos, I am going to try your recipes but can I make this curry paste recipe without the litre of oil? Can I use less oil or substitute something else with less calories?
Yeah l, you can use less oil, or wed we'd suggest cook it the same and let it separate, then take the oil off
@@ZiangsFoodWorkshop Thanks very much, excited about making these, going to try your chicken balls and fried rice tonight, thanks for the videos, you're both legends :-)
Im gonna be trying this today and will be trying gluten-free flour. Is this anything you have done before, substituting wheat flour for a gf mix, potato, rice flour mix etc?
I’ve tried buck wheat, which I think is GF
😂 brilliant Channel 🙌🏻👏🏻
Thank you :)
Thank for this fab video but I can’t find how much curry powder in the recipe.
400g
omg that is A LOT of hard work, I think I might just order it at the local LOL
Yeah it’s not easy
Sorry to ask. Love your shows, but as I watch more of your stuff I wonder:
You often say "other restaurants do this" and "other restaurants do that"
It makes me wonder:
- do you takeaway guys all share recipes? I wouldn't be telling my competition my recipes lol
- did your mum work this out herself? And if she did, wow! But then how do the other takeaways work out their own recipes and get it all similar?
Only reason I ask is, I try to work out this recipe stuff myself and I would never have a hope in a month of Sundays lol
Anyway, loving you both. You do great together - not only for us, but just the lovely way you are together it's totally amazing
And we all need some "Choo-Choo" in our lives lol
Keep up the good work and I'll enjoy going thru your back catalogue now that I've found you guys ❤️👍
Remember I’m a 5tb gen chef and 3rd gen takeaway owner, my mum was passed hers down my my grand parents, and no one shares, hence why they can be so different from place too place
Hi is there a curry paste I can buy in the shops that tastes the same as what you have made? Thanks x
Gold fish madras last comes close but there isn’t anything like the real thing
Thank you, i cannot wait to try this at home! my mouth is watering so much!!!
No worries :)
Have tried a couple of your recipes now and they are great, especially the beef in black bean, better than most restaurants we’ve had it in. One question on this curry sauce, your ingredients at the end list that you use star anis and cloves, would you put these hard spices in at the beginning with the cinnamon stick?? Will be definitely trying, thanks.
I’m with the oil like in this version
ruclips.net/video/DbrQX9Ev3ZA/видео.html
Iv just made this and it smells amazing is it suppose to be this cardamon’y lol
Hey Chin and Choo
Loving your vids, but love Chinese take away curry even more (sorry, not sorry :) )
Are there any ready made curry pastes/powders on the market that work? there's a lot of work you guys are putting into this recipe and I just don't have the time for it.
I used to think Mayflower was close but it just isn't, I then tried Goldfish and that's closer, but still no cigar.
Any suggestions?
Gold fish madras is the closet in our opinion
@@ZiangsFoodWorkshop madras for a Chinese Curry, who knew!
thanks, I'll give it a whirl
I'm back!
I've tried the Goldfish Madras, smells great, tastes of flour and not much else - I followed the instructions on the pack (just add water).
Should I be doing something different?
I've watched your vid on making curry sauce and chips, I see you cook off the paste in oil first, and add other ingredients later (MSG, sugar). Should I be doing that?
Hi guys! Love the video. Does this paste need to be kept in the refrigerator?
No but will last months in the fridge
I really enjoyed, how you simplified the cooking, you're so easy to understand and I appreciate the love and respect, you both have for each other, I wish my mother was still around!
Thank you very much and best of luck for your shop and business!
I'm fairly certain that you will both succeed!
Thank you :)
Hi guys, great energy in your vids, what quantity of eastern star curry powder did you use in this recipe?
Regards.
Ill put the recipe list up on our blog tomorrow
Hi 🙋🏻 Chin & Choo , love your YT show’s 👊👊 what variation would you do to this paste if this is a basic one ☝️
Awesome paste BTW 👍
We just posted the best version in our shorts channel Ziangs #Shorts 😊
@@ZiangsFoodWorkshop big hugs for you guys 😍
Have I missed what you did with the first part of the recipe ,I didn't see you add it in thanks
Which Rajah curry powder do others use for this? Mixed madras cp or mixed masala cp? I can’t use eastern star as it contains wheat so I need a gluten free alternative.
Madras
@@ZiangsFoodWorkshop Thanks for the reply! I look forward to trying it!
Hola how about showing us how to do Duck Hong Kong Style 👍👍👍
Hi. Brilliant instruction videos, I have been trying to produce the takeaway taste for about twenty years and these posts are a godsend.
However, unless I have missed it, you don’t give the curry powder quantity in this post.
500g :)
Is 500g to much for this or not
I tried doing this 3 times now . I've followed your video used all the ingredients. Only thing I did different was use madras curry powder .
My 3 attempts failed there was no tast at all !?
Which I find strang ?
God knows why ?
There is a reason we say the ingredients you NEED to use, it’s chemistry… any way the paste is bland, the flavour comes when making into the sauce, adding the coconut block, salt and msg, we show you this in the beef curry video
Thank-you for your time and the effort that you both do in making these Video's also love the Fact that you take the time to answer the question that you are asked , not many do answer questions.
No they dont, but we love this channel, we do this for the love
I am so curious, how tall are u and ur mum? There is about 1.5 foot difference between u two and so I would like to know how tall u both are? I can guess if I know one or the other, and so how tall actually are u, 5,10? 6 foot? 6,2?, 6,5?
5 ft 10 mum is tiny lol
Just to say, for some reason my paste didn't freeze until I covered it....don't know why...
It will be difficult to freeze as there is no water and oil doesn’t freeze in freezer temps
I love your mummy. Big hugs x
She's awesome:)
I just wanted to ask how long does it keep? I made it a few months ago and have kept in in an airtight container, using it every so often. I would like to make a curry tonight be im not sure if it's OK to use?
Months :)
What great videos and I'm very keen to try this one but couldn't hear how much curry powder to use..... help me out please.
500g
I’ve just found you. I can’t believe that it’s so simple. Thank you! Xxx
😊😊😊😊😊😊
Lovely; well done you two xx
Ahhhh , that could be a problem then , I have cooked everything ready to mix, but I’m struggling to get hold of the eastern star, is there anything I could substitute, I do have a Chinese curry powder mix it says it’s authentic ,just I’m doing Chinese curry for the family on Wednesday, thanks for your reply .
The video didn't say how much curry powder 😞
400g of eastern star curry powder
u two are so cute - can we see u cooking vegan options?
Definitely!! we're thinking maybe have a separate channel, so that vegans don't have to see meat dishes pop up on there feed
I successfully did part 1 of your paste from your cookbook but I think I've fudged part 2. I couldn't source cardamom powder today so I substituted with nutmeg instead. I followed the rest of the steps but before adding the flour to thicken I gave it a quick taste and it was bitter as hell. I'm now thinking the oil may not have been hot enough to begin with and I took too long to add everything else? Or, the nutmeg was just a bad shout??
On a plus note, I made the chicken chow mein tonight and it was banging!!
Once I nail this paste I'm looking forward to making loads more from the book, it's awesome!!
It’s always bitter until you make it into sauce also nutmeg isn’t a good sub for cardamom
@@ZiangsFoodWorkshop thank you so much for replying. I'm now thinking that scrapping all my hard work may have been a mistake 😕 at least I know now and I won't bother with a substitute in future recipes.
I'm currently watching your other video for the best curry paste and I'm really tempted to go for that one next time. The coconut, pineapple and banana sounds amazing!!
Also, great work on all your content, I've been binge watching for days now and can't believe I'm around 4 years late to this little party! You and your mum are a couple of legends for sharing the generations of knowledge. It's like a dream come true for me.
Happy cooking, happy eating 🙂
Thank you for sharing your tips. I remember my grandmother telling us similar tips that you've shared here as well! God bless!
No worries, so nice to hear family teaching family too :)
Hi folks thanks for vids 1 question how much curry powder thanks Tom
500g
Hi what oil do you use to make this paste please? I'm definitely going to purchase my ingredients from your shop. Do you have a website please.
Thank you.
P.s you and your mum are amazing. Keep doin what you're doing. Your food looks delicious.
It's always vegetable oil as olive oil etc burn at high temperatures
@@loucos3686 Thank you. Knew it wasn't olive oil but didn't know if it was sunflower or vegetable oil or sesame oil.. Always got all of them in anyway so I'll try it with vegetable oil.
@@mandyayranci885 ha, yeah I'd imagine sunflower would be absolutely fine too but sesame oil is more often used as a finishing flavour and I think it'd add too much of its own flavour to this. Not to mention much more expensive!
@@loucos3686 yes it definitely would as its a very strong flavour.. I use olive oil in majority of my cooking but sometimes it's a No no with certain recipes.. Thanks for your reply.
Just seen this and Louise is 100% correct veg oil
What happened? You were on a very low heat to remove the moisture then next frame your pan was blazing?🤣
Can't remember lol
How much eastern star curry powder do you use ??? its the only one you didn't give a quantity for..
400g
Hi chin and mamma choo just made your curry past followed your instructions but was very thick had to add abit extra oil to loosen it up abit as it was to thick to stir was this OK to do and should it be dark brown in colour and smells more like Indian curry lol should it be like this.
Either way, I'm still gonna try it as takeaways I have. The curry is light brown any pointers please
Love your videos
Yeah it will smell like that and that’s odd, never heard it was too thick before, normally but people asking if the oil was right as it seem too much
I measured everything correctly 1 lt of oil but when it came to putting in curry powder and flour like in your video mine was twice the thickness of yours but after putting in a little bit more oil it loosened it up abit and then looked like yours but more dark brown
should it be like a thick runy past when done please
Thanks for any help
Thank you for sharing. Where can I get a spoon like the one your mum is using?
They don’t sell them anymore 😭
Love the video how much curry powder did you use
400g
Hi I want to make this tonight but couldn’t find how much curry powder you used?
400g :)
🥰🥰🥰🥰❤❤
Really enjoyed that was looking for how to make a really good Chinese curry as its a family favorite
Wow this is really amazing! It's so interesting how different cultures make curries and curry pastes. This is like a spiced roux, and this gives me some inspiration for a Puerto Rican style gumbo 💓💓💓
We to be honest the Chinese don't really eat curry, this was invented to compete with Indian takeaways that's started popping up in the mid 70s, but yeah it's completely different to most curries
@@ZiangsFoodWorkshop Oooooh, ok interesting. I'm not very knowledgeable about Chinese cuisine hahaha but I'm a curry freak 😆
Can't ask on Facebook because I'm in the middle of yet another ban, but can I ask, is it green cardamom you use in the recipe? I have everything else in except for that so want to make sure I get the right one. It's blimmin dear!
yeah its green :)
@@ZiangsFoodWorkshop excellent, cheers. Thought it would be. This one has a much more manageable amount than the best curry paste 😬. I have some in but not enough, lol
Any suggestions on how to go about making a gluten free version of this paste?
The base curry powder even has wheat flour in it so not sure what I'd substitute that with 🤔
Any tips greatly appreciated 😎
You can sub the curry powder for madras :)
@@ZiangsFoodWorkshop Perfect, I must have a look 👍🏻
Thanks again for these videos, they're great 😎
How many grams or curry powder did you use in this recipe? What is the ratio to flour?
500g curry powder
I realise that this video is from 6 years ago but if this is vacuum sealed would it be shelf stable alternatively how would you recommend storing this paste.
Yeah would last about a year
@@ZiangsFoodWorkshopcool then I will give it a go. Thanks for the idea.
V good but the background music doesn’t help. !!!!!
this video is 4 years old and our 3rd ever video, we have changed since then :)