the takeaway secret

babs2008

nibs wrote: »

saw this in my local THE WORKS bookstore today for £1.99

I made the big macs yesterday and the sauce was spot on :j

I got it in the York retail outlet for 99p last Sunday :j
Haven't tried any of the recipes yet, but hope they're as good as it all sounds.

Dawning

Has anyone tried the Chicken Korma using less sugar? I want to try it but 3 tbsps of sugar per serving is a lot.

So far tried a few recipes and loved them.
Thanks to the OP for recommending the book.

Alton_Towers

Did the char sui roast pork yesterday and it was lovely. I used loin of pork and trimmed the fat off and served it with the egg fried rice and some stir fry veg, yum!

flea72

Dawning wrote: »

Has anyone tried the Chicken Korma using less sugar? I want to try it but 3 tbsps of sugar per serving is a lot.

So far tried a few recipes and loved them.
Thanks to the OP for recommending the book.

korma is a sweet curry, so if you omit/cut down the sugar it wont have the same taste, but whos to say, you wont prefer it with less sugar, so i would just give it a try. maybe cut out the sugar totally and substitute the coconut powder and cream with extra creamed coconut, as its alot sweeter than the powdered version, so one might cancel out the other

for me, i dont like to add salt when cooking, so tend to omit it from every recipe (unless there is a specific reason for its use, other than taste, ie bread). as yet, i cant say ive noticed the recipes are lacking the addition of it

F

elf06

Dawning wrote: »

Has anyone tried the Chicken Korma using less sugar? I want to try it but 3 tbsps of sugar per serving is a lot.

So far tried a few recipes and loved them.
Thanks to the OP for recommending the book.

I normally love korma but I did this recipe with the sugar and found it way too sweet. Would deff leave it out next time!

flea72 wrote: »

korma is a sweet curry, so if you omit/cut down the sugar it wont have the same taste, but whos to say, you wont prefer it with less sugar, so i would just give it a try. maybe cut out the sugar totally and substitute the coconut powder and cream with extra creamed coconut, as its alot sweeter than the powdered version, so one might cancel out the other

for me, i dont like to add salt when cooking, so tend to omit it from every recipe (unless there is a specific reason for its use, other than taste, ie bread). as yet, i cant say ive noticed the recipes are lacking the addition of it

F

It is a sweet curry but the sugar in this particular recipe makes it too sweet ( in my opinion) however it may make a difference if you use unsweetened coconut in the cooking. My coconut powder doesnt say whether it is sweetened or not (and to be honest I didnt think about it) but next time I will deff be leaving out the sugar.

Sunnylooloo

Sorry don't really hang about much on these threads but had a quick read through and I think this book is a must buy for me!

I think I will order myself the book and let you know how i get on! I love cooking and I love takeaways! could be a match made in heaven

anguk

Dawning wrote: »

Has anyone tried the Chicken Korma using less sugar? I want to try it but 3 tbsps of sugar per serving is a lot.

So far tried a few recipes and loved them.
Thanks to the OP for recommending the book.

I've made it loads of times and only use 1tbsp of sugar, the first time I made it I used the full amount of sugar but found it way too sweet.

elf06

Well beef chow mein was delish!! Had a small amount of quick fry steak so used that instead of the sirloin it says but it was lovely. I'd deff make it again - would say its enough for 2 people with prawn crackers although I used about half the amount of beef and ate the lot (in my deffence I didnt have any lunch today)

sukimia

Well I made the doner kebab meat last night and left it in the fridge overnight, tokk it out today and thinly sliced it then wrapped it in foil to re-heat in the oven. Made a salad with lettuce, onion, cucumber and tomato. Also made the red sauce and it was totally AMAZING :T

DH loved the thought that 'we' knew what went into it and the fact that it wasn't at all greasy. :beer:
Tasted exactly like the ones we used to get (many moons ago) from the local takeaway.

Not sure what to make next but im hoping it will be just as good.

Thanks OP for the recommendation. :beer:

boltonangel

Waxy_Bean wrote: »

Ooo - this book looks good. Are many of the recipes milk/egg/nut free? My son is allergic to those ingredients and I don't want to shell out if I find I can't make much from it, and from what I've gathered these are recipes you should follow to the letter to get the takeaway taste rather than subsituting other ingredients.

Thanks in advance.

i'm allergic to milk and nuts nd have been all my life (i'm 27 now) i used to be allergic to eggs but for some reason grew out of it when i was 10?!
i struggle with most recipe books but i have managed to adapt the ones in this book by replacing regular milk for soy or even a drop or two of water or soya chocolate for one recipe etc etc.

as another poster has said i wish my mum had had this book when i was younger - i too was never allowed fish from the chippy!

vegan recipe books are a good way of experimenting without dairy - i just add chicken to most of the recipes!!!!! :rotfl: