Chinese Curry paste. New updated takeaway version скачать в хорошем качестве

Chinese Curry paste. New updated takeaway version

Hi Guys. This paste is used in just about every takeaway. Each will have their own individual secret recipe which they will never show you unfortunately. Having worked in many now for over a decade this is more or less how it’s done. This recipe can be halved but to be honest I don’t think many will make it with the amount of work that’s involved but trust me it’s quite therapeutic. This lets you see the whole process .Very little seasoning is used when making the paste and only fully seasoned when making the final sauce per video. Takeaways all do the same. In a way it’s similar to an Indian base sauce. The seasoning is always added when making the final curry and this base ( paste ) is the exact same. At the beginning I over judge the amount of ingredients and then realised I would need a bigger pot, thankfully I had one so transferred from the small pot to the bigger one . Every measure is weighed exactly . You can season the sauce whichever way suits, this is just basically how I season it . Don’t use an expensive flour for the roux. Most takeaways will use the cheapest possible and that’s normally Lidls plain flour 70p per bag. It’s their biggest seller, catering mainly for the Chinese. They will also use the more expensive one like Green Dragon for dishes that require a batter which is a far better quality but the cheap stuff is fine for this . It may sound like a lot of oil but if you compare this to the 40 litre version takeaways this less than a third in comparison. Most of what I’ve made will be sold on to family and friends, hence the large amount. It roughly will make about 80 curries. Thankfully it can be frozen and has a shelf life of six months or more. Full written recipe 3 . 75 litres vegetable oil 3 X 1.5 kg bags plain flour 500 grams celery 500 grams leeks 850 grams onions 186 grams garlic skin on 97 grams root ginger 263 grams carrots 288 grams sliced orange 214 grams Granny Smith apples 15 grams dried Birds Eye chilli 2 tbls cardamom pods 8 cloves 1 piece of cinnamon bark 2 boxes creamed coconut 150 grams salted butter 200 grams rahga medium curry powder 500 grams Malaysian curry powder 2 tbls cumin powder 2 tbls 2 tbls Salt 2 tbls MSG 2 tbls Sugar Method Add the oil to the pot and heat then add all the veg . Have the gas on halfway. When the veg is golden brown and fully cooked remove the veg until all your left with is the oil. Don’t let the veg turn black or burn. Turn the gas back on but keep it on the lowest setting possible. Now gradually add the flour until you have a thick and creamy sauce. Add the rajah curry powder following by the Malaysian curry powder and finally the remainder of the ingredients, spices and seasoning etc You have to continually stir the paste to cook out all the flour and spices until you have a creamy paste. What I done was take a break every so often then go back to it . It can take about 45 minutes. Adding a small amount of oil near the end can speed up the process. Takeaways will do the same. Best of luck guys whoever takes this on . I can’t wait to make it again to be honest . I definitely enjoyed it . Some will be asking if it would be okay just to use the madras curry powder which is fine but then you would have change some of the ingredients to compensate. The main ingredient in Malaysian curry powder is turmeric and that’s why you don’t have to add extra turmeric, also it’s aromatic in flavour compared to madras curry powder which is a lot different. If using madras only you would have to use turmeric for colour also more star anise and cloves would be required. My advice if your planning to make the paste then try and source the proper ingredients. If you can get your hands on Malaysian curry powder then it’s pretty straightforward. There are loads of brands out there to choose from . They are all aromatic in taste. The one I used in the video cost about £15 , obviously it’s a massive amount but you don’t have to go down that route. It should be available somewhere in smaller amounts. Ebooks and burner My E-books are NOW £5.99 each.This is the link for the books Volume 1 https:// payhip.com/b/DXFWV Volume 2 https:// payhip.com/b/hqpKL If anyone is interested in the burner this is the link https://amzn.to/4hvToEh #chinesecurrypaste