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 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
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
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
I have both of your books now. The first one for my birthday, which you very kindly signed. (Richard) The second one I received yesterday for Christmas. Wishing you and mum a great Christmas an new year.
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
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.
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)😊❤❤
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!
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🇮🇪
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
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 😃
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
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.
This is the real deal. I coaxed the recipe out of a Chinese restaurant chef before and this was the exact process he described. Thanks for putting this on video guys. Its a tricky looking dish but I will have a go someday!
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
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 ?
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!
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 😋 👌
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
Hi this is a great base sauce as Chin says, other ingredients that you can experiment with is, star anise, clove, dried orange peel, and coconut, but even that’s not exhaustive. It’s as it says a base. You can add chilli on top of the curry powder but in my humble opinion it’s best to leave the heat of the base lower and then when you’re making your curry up you can add fresh chilli all you want but you can still do a mild curry if you wish. You can put in but you can’t take it out! Just go steady with the addition of other aromats and enjoy. Also, use the msg, soy sauce and extra sugar at the point of cooking your chicken, pork, beef, seafood, and veg yum Thankyou for this gem. As to when the flour is cooked out I find texture and taste my guidance, but how to put that in words I must admit I’m stumped. Experience goes a long way. Enjoy. Xx
Thanks Dave :) and yes, its so hard to explain when its ready as timing doesn't work as its different every time, the only way to nail it is to do it over and over again.
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!
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
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 😂
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
Stumbled onto this page a while back... but only just started watching... great videos.. I use a different recipe that takes a few mins to make, but it's quite watery, think I need to put some time in and try this way
Great vids guys,gona visit my Chinese supermarket this wk end and buy lots of ingredients you guys have got me back in to Chinese cooking again after a long break,realy exited to start cooking for my friends all the best,and keep those vids rolling.
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?
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.
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 😎
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 🎄
Thanks Chin/Choo for sharing your basic curry paste method and fun style video. Catering Eastern Star has always posed a problem for the home cook. 10kg - £40. Lasts quite awhile.😊
Chin, please makes sure we Yanks can get get some of that curry powder when you do! Hahaha! (Actually I’d probably split a full tin with anyone else here stateside). Enjoying the channel tremendously. Choo, you’re a star! 😎. Edit: C&C, it just hit me that basically you’re making a curry roux, I learned how to cook in New Orleans and a good mahogany colored roux easily takes as much time as that spent by you both making your base paste.
Geo E. Thats excatly what we're doing, the base of a curry bechamel 😊😊 that tub must of cost a fortune in shipping to get state side! If you ever want us to get you another let us know 😊
Chin! Actually I wasn't able to find a tin or distributor here in the States, and yes shipping was appalling from the UK (God Save the Queen!) so when you open your website I'll be looking for it on there! I think a 22 pound tin of curry powder would be enough to last me a lifetime or two but it would definitely get used up fueling a few rugby teams with massive amount of curry! As you know a béchamel uses butter/milk as its base but a good ole New Orleans roux is based on lard and in your case yours is based on oil...Regardless your comment about "Do not Splash this on yourself" is spot on as its pretty much food grade napalm! ;)
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.
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! 👍
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?
@@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 :-)
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!
@@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
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?
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 .
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
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
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.
@@ZiangsFoodWorkshop thank you for the prompt reply. Iv brought your book and can’t wait to try the recipes especially the curry paste one as all the family love a Chinese curry. I have been using Khoan Vong recipe off RUclips and it’s very nice so I’m looking forward to seeing how this one compares
Can't wait to try this recipe and the Sweet n Sour Sauce recipe. I always though the takeaways and restaurants used a powdered mix where they add water and het up.
Hi, I recently made this and it turned out great so thank you so very much guys for sharing! I have one question if someone could help me. Can you freeze the paste so to keep it longer? Cheers
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
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!
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 :)
"don't forget to stir and smile", she's lovely
She is the best :)
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 :)
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 :)
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
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
I have both of your books now. The first one for my birthday, which you very kindly signed. (Richard) The second one I received yesterday for Christmas. Wishing you and mum a great Christmas an new year.
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.
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 😊😊😊
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 ☺️
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
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.
Thanks for sharing the secrets of great Chinese curry , thanks Ivan
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 :)
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!! ❤
Absolutely agree
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 :)
Oh my days just waited 2 days to try my curry sauce after making the paste and it was amazing!
hahah amazing :)
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🇮🇪
😊😊😊😊
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 😊😊😊😊
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 :)
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 😆
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 :)
Just used the last of my curry paste....3 years later
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
It's not a great batch of cooking until you argue 🤣🤣
No msg needed while making the paste?
No that’s added when making the paste into sauce
😂 brilliant Channel 🙌🏻👏🏻
Thank you :)
This is the real deal. I coaxed the recipe out of a Chinese restaurant chef before and this was the exact process he described. Thanks for putting this on video guys. Its a tricky looking dish but I will have a go someday!
Yes we've owned takeaways in our family and friends for over 60 years! We know what they don't want you to know so we are here to tell you :)
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
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
When you say ages in the fridge? How long we talking ?
Ages
Aaaaaaaaagggggggeeeeeessssss
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!
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
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 :)
I've just watched again and realised the 1st part is to season the oil thank you
Thanks for sharing. Need to add any salt & sugar. How long do the curry paste last if kept in the fridge
looks great. I wish you guys would tell me in OZ's fl oz and cups, tea spoon, ect.....English imperial please
I’ve just found you. I can’t believe that it’s so simple. Thank you! Xxx
😊😊😊😊😊😊
Really enjoyed that was looking for how to make a really good Chinese curry as its a family favorite
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..
Shoo and Chin nice one guys , my curry was really good , happy days
Aw you two are so nice! It's good to see generations doing things together. Recipes look great toox
Thank you :) me and mum have always work together:)
@@ZiangsFoodWorkshop You now have one more subscriber!
@@rebeccameaney9292 thank you :) we really appreciate it 😁😁😁😁
I love your mummy. Big hugs x
She's awesome:)
Thank you, i cannot wait to try this at home! my mouth is watering so much!!!
No worries :)
I Love the Chinese people and their food and culture.I had to put food first its my passion but your culture is beautiful.
Food is life :) and thank you :)
Have I missed what you did with the first part of the recipe ,I didn't see you add it in thanks
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 😊
Hi this is a great base sauce as Chin says, other ingredients that you can experiment with is, star anise, clove, dried orange peel, and coconut, but even that’s not exhaustive. It’s as it says a base. You can add chilli on top of the curry powder but in my humble opinion it’s best to leave the heat of the base lower and then when you’re making your curry up you can add fresh chilli all you want but you can still do a mild curry if you wish. You can put in but you can’t take it out! Just go steady with the addition of other aromats and enjoy. Also, use the msg, soy sauce and extra sugar at the point of cooking your chicken, pork, beef, seafood, and veg yum
Thankyou for this gem. As to when the flour is cooked out I find texture and taste my guidance, but how to put that in words I must admit I’m stumped. Experience goes a long way. Enjoy. Xx
Thanks Dave :) and yes, its so hard to explain when its ready as timing doesn't work as its different every time, the only way to nail it is to do it over and over again.
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!
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
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
How much curry powder did you use in the recipe? Please and thankyou.
500g 😊
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
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
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.
Lovely! I can't wait to make this! Yummiliciousness ahead! Thanks for sharing!
No worries, hope it works out for you :)
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
Stumbled onto this page a while back... but only just started watching... great videos.. I use a different recipe that takes a few mins to make, but it's quite watery, think I need to put some time in and try this way
😊😊😊
Could you add creamed coconut to this version? If so how much?
Thank you for sharing. Where can I get a spoon like the one your mum is using?
They don’t sell them anymore 😭
Great vids guys,gona visit my Chinese supermarket this wk end and buy lots of ingredients you guys have got me back in to Chinese cooking again after a long break,realy exited to start cooking for my friends all the best,and keep those vids rolling.
this comment has just made our day! thanks so much and let us know how you get on :)
Cheers you guys and thank you verry much for replying all the best.
@@bran756 No worries we always reply :)
Love the video how much curry powder did you use
400g
wow super cool a big thank you to your mum keep it going
Thanks and we will :)
@@ZiangsFoodWorkshop same to you
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 :)
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
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 😎
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 :)
Thanks Chin/Choo for sharing your basic curry paste method
and fun style video. Catering Eastern Star has always posed
a problem for the home cook. 10kg - £40. Lasts quite awhile.😊
lol yeah it doesn, will be selling in small quantities on our web site is up (hopefully soon)
Chin, please makes sure we Yanks can get get some of that curry powder when you do! Hahaha! (Actually I’d probably split a full tin with anyone else here stateside). Enjoying the channel tremendously. Choo, you’re a star! 😎. Edit: C&C, it just hit me that basically you’re making a curry roux, I learned how to cook in New Orleans and a good mahogany colored roux easily takes as much time as that spent by you both making your base paste.
Geo E. Thats excatly what we're doing, the base of a curry bechamel 😊😊 that tub must of cost a fortune in shipping to get state side! If you ever want us to get you another let us know 😊
Chin! Actually I wasn't able to find a tin or distributor here in the States, and yes shipping was appalling from the UK (God Save the Queen!) so when you open your website I'll be looking for it on there! I think a 22 pound tin of curry powder would be enough to last me a lifetime or two but it would definitely get used up fueling a few rugby teams with massive amount of curry! As you know a béchamel uses butter/milk as its base but a good ole New Orleans roux is based on lard and in your case yours is based on oil...Regardless your comment about "Do not Splash this on yourself" is spot on as its pretty much food grade napalm! ;)
Hi Mom! This looks gorgeous guys!
Thank for this fab video but I can’t find how much curry powder in the recipe.
400g
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.
omg that is A LOT of hard work, I think I might just order it at the local LOL
Yeah it’s not easy
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!
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
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
Thanks to you both! Love all your recipes.
Steve Mackins thankyou 😊😊
Hello from Canada 🇨🇦 I’m a new subscriber to your channel and I thank you so much for sharing your wonderful recipes. You guys make a perfect team 🥢
Welcome and hope we can help!
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 :-)
I was wondering how much curry powder to use please
400g
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
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
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 .
I so much like your channel. The recipes are so delicious. Yes would to meet your Mom. She is so sweet. Xx
Mum is amazing :)
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
Hi guys! Love the video. Does this paste need to be kept in the refrigerator?
No but will last months in the fridge
Iv just made this and it smells amazing is it suppose to be this cardamon’y lol
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
Hi thankyou for sharing your fantastic food. Was wondering can you freeze this paste ?
Yes you can!
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.
Great video thanks for sharing this, been looking so long for a proper curry recipe🤗
No worries
Lovely; well done you two xx
Could I use East end madras powder instead of Eastern star as I have loads of this at home
Yeah it but the same but it works ok
@@ZiangsFoodWorkshop thank you for the prompt reply. Iv brought your book and can’t wait to try the recipes especially the curry paste one as all the family love a Chinese curry. I have been using Khoan Vong recipe off RUclips and it’s very nice so I’m looking forward to seeing how this one compares
Hi folks thanks for vids 1 question how much curry powder thanks Tom
500g
Can you please show us how to make takeaway gravy thanks
Already made and is in our past videos
Would Schwartz curry powder be ok to use ? Thanks
No we say only the brands we mention
@@ZiangsFoodWorkshop ok thank you
Can't wait to try this recipe and the Sweet n Sour Sauce recipe.
I always though the takeaways and restaurants used a powdered mix where they add water and het up.
some really really really cheap places will, but not many :)
but sweet and our is always made in house as its so easy
Hi, I recently made this and it turned out great so thank you so very much guys for sharing!
I have one question if someone could help me.
Can you freeze the paste so to keep it longer? Cheers
Yes but it will keep for at least 3 months in an air tight container, we’ve had batches last a year if the oil is keep on top on the fridge
@@ZiangsFoodWorkshop excellent that's great to know, and thank you very much for getting back to me!