Chinese food

Pretani

kwaichi wrote: »

CHINESE TAKEAWAY CURRY SAUCE

As a lot of you would like to know how to make the curry found in Chinese takeaways - here is the secret.

Add the following:
Garam masala powder
Termeric powder
Sugar
Water
Oil
Sweet and sour sauce

Is it necessary to add Sweet and sour sauce? What can you substitute that with as I don't want to make 2 sauce to get curry sauce.

also, could you make this in large quantities and freeze?

kwaichi

MrsE wrote: »

:beer:
Told you it would go down a storm;)

I'm not sure if I can keep up lol. I love MSE! :j

MrsE_2

kwaichi wrote: »

I'm not sure if I can keep up lol. I love MSE! :j

How about Mee Goring;)

freakyogre

Hiya,

Please could you post the recipe for prawn/sesame toast? I LOVE the stuff, but have never attempted to make it.

Thank you so much


Eek! Sorry, I didn't see someone had already requested this on the first page

kwaichi

chika wrote: »

Wow thanks for this. Can you tell me how to make prawn toast - I've tried a few recipes and it never works! Thanks

freakyogre wrote: »

Hiya,

Please could you post the recipe for prawn/sesame toast? I LOVE the stuff, but have never attempted to make it.

Thank you so much


Eek! Sorry, I didn't see someone had already requested this on the first page

Please let me know where you are going wrong chika. This is one of the easiest things to make and is one of the easiest money spinners for restaurants.

PRAWN ON TOAST

Firstly grab about 500g of fresh Prawns, remove the shell and take out the black gut on the spine then chop into small pieces.
Finely chop up 1 large Spring onion.
Lightly beat 1 egg white.

Add into a mixing bowl with:

1 tablespoon of cornflour
1 teaspoon of Sesame oil
1 teaspoon of dark Soy sauce (I recommend Kikoman C000039)

Mix in really well and rechop anything that's too big (you could alternatively pop everything into a processor with a coarse blade)

Toast 10 slices of bread in a toaster or grill and then spread the mixture onto each slice (If you have made too much mixture then toast more bread) The mixture should stay on if you lift the bread, if not then try spreading it in harder or use less mix.

Get a jar of sesame seeds and evenly coat all your mixture bits on the toast. Press it a little if they do not stick easily (and use a little more sesame oil to act as a glue if this does not work).

Heat up half a litre of peanut oil in a deep fat fryer and dunk the toast in when the oil is hot. The hot oil should seal the mixture and sesame seeds in.
It is ready when the sesame seeds change colour to a dark brown colour.

Drain on some kitchen roll/ clean teatowel/ oil drainer

You can make the mixture in bulk and freeze for a later date to fry. You can also make up the toast and freeze for frying later too. That is common practice in Takeaways and restaurants. The thing to look out for when buying from a restaurant or takeaway is the amount of mixture included. It is often disguised by the amount of sesame seeds.

pinksleepybear

Do you have a recipe for beef ho fun (dry) please?

Cullumpster

our chinese does a curry sauce that is bright red and delish do you know what this is ?

jimmyboy420

stormbreaker wrote: »

Recipe for Shredded Chilli Crispy Beef please?

This please! Wow there recipes are making me hungry!

mouseymousey99

Thank you so much for doing this - if you are not laid up by now one more quickie...
when I make a stir fry - albeit beef or pork, I cut the meat very thinly (& buy good quality) but - its always as tough as old boots...what am I doing wrong please?
Many thanks

Butterfly_Brain

Ooh what a great thread! Could you tell me how to make Chicken chinese style and the batter for chicken /pork balls please x