Chinese curry sauce recipe?

danz0l

Right i'll do that then and give it a go.

Its likely i over fried it and that made it slightly tougher

Thanks as always.

gingababe

We bought a ready made curry sauce from farm foods frozen which was very good & when we went back in to buy some more we spotted a powered curry sauce that you add water to & that was a lot spicier
Very nice worth trying.....
I don`t buy take away curries anymore I make my own.
Hope that help
Ginga

Bongedone

Post on this thread next time you try. I need to go and get some of that curry next time I go to the Chinese supermarket.

skintscotslass

Hi there, just to add, get the wok really hot before you add the oil. I was watching Ken Hom on Saturday Kitchen yesterday and he was saying that we Brits are too scared of a really hot wok. Also, he said never use the sesame oil for stir frying as it's meant for flavouring and it cant handle high temperatures, although I'm sure it'd be fine for your rice. And never use ready peeled/chopped ginger. As if we would on OS!!

danz0l

I used ground nut oil for the wok and made sure it was slightly smoking before frying the onions.

I was going to use peanut oil which i purchased at the Chinese supermarket as they had no groundnut, but managed to get a large bottle in tesco cheap so went with that.

I highly recommend the curry paste as it tastes delicious.

Should i be keeping this in the fridge once opened as it doesn't say on the container ???

We also found a great site that shows how to cook a great many chinese takeaway dishes. It was here i got the idea to use chicken stock with the curry paste mix and it really tasted fantastic.

http://www.chinese-food-recipe.co.uk

Hope that helps someone too.

I'll report back here next time i cook the curry. The great thing is this dish is so adaptable, i mean it could be pork, chicken, anything really. I would taste equally nice without any meat added so is possibly suitable for vegetarians too /

danz0l

skintscotslass wrote: »

Hi there, just to add, get the wok really hot before you add the oil. I was watching Ken Hom on Saturday Kitchen yesterday and he was saying that we Brits are too scared of a really hot wok. Also, he said never use the sesame oil for stir frying as it's meant for flavouring and it cant handle high temperatures, although I'm sure it'd be fine for your rice. And never use ready peeled/chopped ginger. As if we would on OS!!

The sesame oil was mixed in with the beaten egg for the egg fried rice and then fried using groundnut oil. I didn't realise sesame oil was for taste though but it did taste fantastic

Funny enough it was a very slight adaption of a ken hom recipe (omitted the spring onions)

Egg fried rice

Ingredients
2 large eggs, lightly beaten
2tsp sesame oil
1 tsp salt
2 tbsp/1fl oz/30ml groundnut oil
Enough cooked and cooled rice for your needs (75g per serving is recommended)
¼tsp freshly ground black pepper

Method

1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add groundnut oil and, when it is very hot and slightly smoking, add the cold cooked rice. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer. Serve at once.

A handy tip i found on another recipe site is to keep your cooked rice in the fridge for as long as possible (covered over with cling film obviously). This makes sure the rice doesn't stick to each other when fried and it seemed to work very well.

Also make sure you keep the rice moving when introducing the egg as you want small egg bits and not scrambled egg

It was so nice we are having the egg fried rice again tonight with a slow cooked chicken (our first attempt at slow cooking).

Bongedone

danz0l wrote: »

I used ground nut oil for the wok and made sure it was slightly smoking before frying the onions.

I was going to use peanut oil which i purchased at the Chinese supermarket as they had no groundnut, but managed to get a large bottle in tesco cheap so went with that.

I highly recommend the curry paste as it tastes delicious.

Should i be keeping this in the fridge once opened as it doesn't say on the container ???

We also found a great site that shows how to cook a great many chinese takeaway dishes. It was here i got the idea to use chicken stock with the curry paste mix and it really tasted fantastic.

http://www.chinese-food-recipe.co.uk

Hope that helps someone too.

I'll report back here next time i cook the curry. The great thing is this dish is so adaptable, i mean it could be pork, chicken, anything really. I would taste equally nice without any meat added so is possibly suitable for vegetarians too /

Peanut oil is groundnut oil.

http://en.wikipedia.org/wiki/Peanut_oil

danz0l

Ah well i have a huge stock then LOL

skintscotslass

Ken Hom is fab! I am thinking about buying a flat bottom wok. I am a bit scared of a hot wok tho!! Prefer to do my curries slowly. I've discovered a Chinese supermarket near work and it is great. How big was your tub of curry paste? I bought a 1 kg tub of massamam curry paste and I think it was 2.75 I've shared it out amongst the family and there was sooooo much. I think it was the only paste that didnt come in a half kilo tub! I usually keep pastes in the fridge once opened.

nibs

danz0l wrote: »

I love chinese takeaway, most particularly beef curry and special fried rice and long to save money and cook my own.

What i have found out is that most use Goldfish Brand Chinese Curry Concentrates for the curry sauce and I'm trying to track down a good online supplier (we don't have any Chinese supermarkets here) that can deliver at a reasonable price. I've found the concentrate as low as £1.20 but postage costs £5 so that kinda defeats the object.

So my questions to anyone in the know are does anybody know where i can order some of this concentrate cheaply (with delivery) of the internet and what makes up a typical Chinese takeaway beef curry ?

Thanks guys.

Have just bought some Goldfish Brand concentrate at Tescos in their oriental section. It's £1.25 a tub. Am making curry tonight so hope its as good as you say !:j