Chinese curry sauce recipe?

Bongedone

danz0l wrote: »

Thanks guys. I had a curry last night from the local takeaway and really investigated the ingredients.

It appears they use frying steak in the beef curry and add mushrooms and raw cut onions but couldn't see anything else added. They stir fry it in god knows what oil (anyone any ideas ??) and then add the concentrate, likely the goldfish brand. I long to reproduce that flavour as i truly love the taste so i'm certainly going to give it a go.

First i must track down the cheapest way of getting that Goldfish Brand Chinese Curry Concentrate. I can't remember where i saw it for £1.20 chardonnay so i'll try and track it down. What put me off was the £5 delivery charge although i guess if you bulk the order it would work out in the end.

I hope someone can come up with an authentic takeaway recipe but if not we can all trial and error to get that "near as" taste from home.

The Chinese generally use ground nut oil as it can carry a high temperature and is flavourless.

The beef would have been marinated in: -

1tbsp Dark soy sauce
1tbsp Chinese cooking wine (I use vodka as I find English dry sherry alters the flavour)
1tbsp Corn flour (seals the meat when it hits the oil and also helps thicken some thin sauces)

danz0l

Aha thats perfect, thanks Bongedone, now we are getting somewhere

danz0l

OK im going to give this a try but can anyone recomend a good online retailer for the following :-

Goldfish Chinese Curry Concentrates (Hot & Spicy)
Dark soy sauce
Chinese cooking wine
Ground Nut Oil

I was going to use Wing Yip http://www.wingyipstore.co.uk but can't work out if this concentrate http://www.wingyipstore.co.uk/display-product.php?ref=80379&searchStr=curry&returnaction=searchresults is keejays goldfish brand (they look almost identical).

Anyone any ideas ?

danz0l

OK we decided to jump on a few buses to Swansea and visit a local Chinese supermarket to get the ingredients for my attempt at a takeaway curry.

We got the Goldfish Chinese Curry Concentrates (Hot & Spicy) for £1.50, Dark Soy (530ml) £0.90p, Chinese Cooking Wine (600ml) £2.98, Groundnut oil (had to get that in tesco but managed to get a 1L) £1.35, Sesame oil (684ml) £2.35 and Long Grain Cooking Rice (4kg, again from tesco) £1.95.

We picked up some Welsh rump steak that should be enough for two curries £3.74.

Granted it was a lot to outlay but we have enough of the basics now to make a great many curry and other dishes.

We was really impressed with the staff in the Chinese supermarket and it was a real experiance seeing the range of products they sold and how cheap things were.

So now i have everything i think i need to make beef curry with egg fried rice the way my local takeaway does.

As per Bongedone suggestion i intend to marinate the rump today and likely use it tomorrow in my first attempt at recreating my favourite dish. We'll report back on what we used, how we did it and how it all tasted. Wish us luck

Bongedone

I look forward to hearing what it is like.

MiasMommy

danz0l wrote: »

OK we decided to jump on a few buses to Swansea and visit a local Chinese supermarket to get the ingredients for my attempt at a takeaway curry.

We got the Goldfish Chinese Curry Concentrates (Hot & Spicy) for £1.50, Dark Soy (530ml) £0.90p, Chinese Cooking Wine (600ml) £2.98, Groundnut oil (had to get that in tesco but managed to get a 1L) £1.35, Sesame oil (684ml) £2.35 and Long Grain Cooking Rice (4kg, again from tesco) £1.95.

We picked up some Welsh rump steak that should be enough for two curries £3.74.

Granted it was a lot to outlay but we have enough of the basics now to make a great many curry and other dishes.

We was really impressed with the staff in the Chinese supermarket and it was a real experiance seeing the range of products they sold and how cheap things were.

So now i have everything i think i need to make beef curry with egg fried rice the way my local takeaway does.

As per Bongedone suggestion i intend to marinate the rump today and likely use it tomorrow in my first attempt at recreating my favourite dish. We'll report back on what we used, how we did it and how it all tasted. Wish us luck

My mum used to own one, I could find out a recipe, although few things, one the beef is usually cooked already they fry the onions mushrooms and beef first and the curry suace is usually cooked in a different pot then poured over the beef/onions and mushrooms, The curry sauce is cooked in bulk its usually 2 different pastes followed by cocunut milk and 5 spice powder and some other powder cant rem, this is whicked One of the pastes I think is Madras curry paste.

HTH

danz0l

OK guys we had takeaway (at home) tonight and it was almost perfect.

We marinated 220g rump steak (cut into bit size pieces) in the fridge over night

The marinate
2 tbsp Dark soy sauce
2 tbsp Chinese cooking wine
2 tbsp Corn flour

We also cooked 300 grammes of Long Grain Rice, cooled and popped in the fridge.

Today i cut up two large onions into chunks and around 6 closed cupped mushrooms, quartered.

I lined the wok in ground nut oil then fried the onions until just soft. Added the mushrooms and continued frying for around 2 to 3 minutes.

We then added the beef and continued to stir fry at high temperature. Finally we added some frozen peas (as many as you like) and 60ml of pre-made chicken stock. Cooking for a further two minutes.

We mixed up the goldfish Chinese Curry Concentrates as per instructions and poured over the curry, stirred and set aside (on a very low heat to keep warm).

For the rice we heated up a large frying pan and stir fried the pre cooked rice (the one we cooked last night) then added two beaten egg with added 2tsp Seasme oil and 1tsp salt. Fried at high heat until egg was cooked and served.

The meal was pretty good but the only downside was that because the beef had been marinated it was hard to really see if it was cooked. It was cooked through (i checked some by cutting) but unfortunately was a bit tough (is it possible i over fried it ??).

The curry sauce was more UK than Welsh takeaway style (which i prefer) as they use red curry around here. It tasted fab and really tasty and apart from the beef was a huge success.

We even made homemade oven scallops by cutting new potatoes in slices, then tossing in olive oil, mixed herbs and a small amount of curry powder.

Any ideas on why my beef was tough ?

Bongedone

Did you cut the beef into thin strips or chunks ?

I generally fry the beef off 1st then take it out to relax whilst doing all the other stuff. Chuck the beef back in at the end. You may have been unlucky and got a tough bit of steak.

danz0l

Hi Bongedone. The rump looked very lean with little to no fat so its unlikely it was that.

I cut the beef into bit size chunks (i guess around 1 cm by 1cm squared).

As i say that was the only bad part of the meal and was a shame on something that turned out near perfect otherwise.

I'll try the fry and set aside method next time but with beef i tend to overcook as i don't like pink. How do i know when its nearly done with the marinate on and is it possible to over fry ?? If so would that make it tough ?

Bongedone

Yes you could easily over fry it. If you cook the beef on its own 1st you will be able to tell as the cornflour caramelises on the surface of the beef. It should only take a few minutes at high heat.