what's missing from all your recipes is an ingredient which youl'll find in most chinese foods which makes things taste delicious... monosodium glutamate. once you've added this to your chinese curry sauce, im sure you'll hit the nail on the head unfortunately its amazingly bad for you. T
re:curry sauce debate
Very good and thanq for the curry sauce discussion..it is a recipe I have been looking for for a long time..Paul and Mamta very good but you can get many of those recipes anywhere..wether it has a personal touch or not..what I want is a recipe NOT with curry powder in it BUT the ingredients of the powder..Askcy well done yours is the nearest..can I ask where you got it from??
The problem is that most take-aways use curry powder, often Madras Curry Powder, sometimes Chinese Curry powder, and not individual ingredients. You can easily look up for the recipes of these curry powders on the net.
chines curry sauce
mamta - true a lot of take aways do but some pride themselves on using authentic ingredients. ..tronic yes I have used the recipes and am adjusting..ie use 1/2 teaspoon fennel.not 2 teaspoons.apple if used later so doesnt go to mush etc etc..so far my hubby loves...but still not got quite right..as he could distinguish all the flavours as you know chip shop and chinese is a unique flavour...but certainly not as indian can tell which spice is used.. but am gettin there
I havent tryed this yet but im going out shoping today to get ingrediants:
8 cm/3 in fresh turmeric root
1 large onion or 5 shallots, finely chopped
3 tablespoons chopped galangal
3 tablespoons chopped fresh coriander roots
3 tablespoons chopped garlic
3 tablespoons sliced lemon grass
3 tablespoons chopped fresh yellow or red chillies or 12 dried red chillies,(depends on how hot you like it.)
soaked in hot water for 10 minutes
3 tablespoons lime juice
1 tablespoon ground coriander
3 teaspoons ground cumin
1/2 teaspoon black peppercorns
2 teaspoons dried shrimp paste
2 teaspoons salt
125 ml/4 fl oz/1/2 cup peanut oil
Scrape any tough skin off the turmeric root and chop it roughly. There should be about 4 tablespoons. Put into blender container with onion, galangal, coriander roots (well washed), garlic and lemon grass.
Adjust number of chillies according to how hot they are and the desired result. Using gloves, discard seeds and central membrane for less heat and roughly chop the chillies.
Add chillies, and if dried chillies are used, some of the water in which they soaked. Add lime juice and blend to a purée. Add coriander, cumin, peppercorns, shrimp paste and salt to blended mixture.
Heat oil in a wok and on low heat fry the paste, stirring constantly, for 5 minutes or until fragrant. Allow to cool. Bottle and store in the refrigerator.
The one I have on this site is from a friend who used to own several Chinese take aways and restaurants. Unfortunately, or fortunately for customers, different Chinese restaurants have slightly different way of making it, and the recipe will need tweaking, to suit your taste.
Try this one: Curry Sauce like the Chinese Takeaway
pisshead
Unregistered User
(4/20/04 10:12 am) Reply
very good Cy
I made both curries. The one from Ton Hong tasted like a lot of chip-shop curries that I have had but personally don't really like, too dark and definitely not worth 8 hours ). AskCy's is far superior in my humble opinion. I didn't use a whole can of coconut cream/milk (about a third to half) and next time I'll try a little less chilli powder (altho it was a heaped teaspoon ) and I'll add some ginger at the start too. Thanks Cy
Pisshead
Unregistered User
(4/20/04 11:09 am) Reply
Re: Thai Yellow Curry Paste
Thanks for posting that one Tronic
How did you go with it? I LOVE thai food!!! Mmmmm
Chineze and indian good vindaloo will go well after cider and chineze after guinness.. lol
Still not got perfect curry been trying now for over 30 years..
Chinese Curry
Hi, I am the one that posted the curry recipy it sounds as if you made it right, but you need to mix it with stock and you will need to add salt, MSG and soy sauce. Use about 3 or 4 ounces of paste to a pint. Regards Paul.
yours is the nearest..can I ask where you got it from??
)
and I'll add some ginger at the start too. Thanks Cy
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