I've just been looking at the most popular recipes links (on this site) and it would appear the one way out in front is for Chinese Curry Sauce like you get from the takeway (1) !

Its not surprising really as the recipe is almost a secret art and is generally made from a block of concentrate bought in bulk by the takeaways. This makes it almost impossible to just go out and buy something that is the same unless you know a supplier etc.

Most of the recipes you find by Googling bring up recipes that use premade packet mixes or general "curry sauce powder" etc. This is ok as long as you can find the same packet mix available in your area, so your results will be the same/similar to the authors.

This is one of the reasons its taken me so long to make a decent recipe for the Chinese Curry Sauce (like you get at the takeaway and chippy) without using any packet mixes so anyone should be able to get the basic ingredients no matter where they are and make it almost identically !

My version -

Chinese Curry Sauce like you get from the takeaway (2).

I made this the other week and everyone that had it said it was just like the ones they get from the takeways and chippies around us !

The best thing about all of this is some of the best recipes for the quirky sauce that it is are on MamtasKitchen which in the most is Indian Cuisine ! LOL

Steve

Another odd one is "self raising flour how to make it" but I suppose that happens when people start making a recipe and then realise its sunday evening the shops are shut, I've already mixed the butter and eggs and now spotted I've only got plain flour in the cupboard.....so on goes the computer "how do I make self raising flour"

Steve

Surely it is just adding half a teaspoon of baking powder per cup of plain flour? - a mixture of bicarbonate of soda and cream of tartar.

The bicarb is also used by Chinese to tenderize chicken "like you get from the takeaway!"

Like everything else there is a recipe on here for it ! Self Raising flour how to make it

didn't realise bicarb was used to tenderise?.. I know cornflour is used to give it that smooth silky texture !

Steve

why would you want to tenderize chicken (even more), Those 7 week old birds are the most tender of them all, nothing to do all that time, certainly not running around putting on (tough) leg muscles! Unless they aren't really chicken, you here stories, don't you!

Sounds like someone is pulling someones (tough) leg!

LOL...

you know maybe I shouldn't admit it on here but once while making gravy for a roast chicken I reached in the cupboard to get the tub of arrowroot (it was a phase I was going through..lol).. anyway it happened to be the same sort of tub as the baking powder !... next minute I had foaming gravy all over the place ! :-0

Steve

but did the bird seem more tender? LOL

SOmetimes, mistakes take us on journeys we would otherwise not have undertaken. This is not true just in cooking, but in my scientific studies as well, some of my greatest leaps forward have come about by mistakes, in a way its thinking outside the pentangle!!

Indeed we learn from our mistakes but in this case, fizzy gravy volcano's aren't going to catch on! LOL

Steve

Steve - isn't foam/froth very trendy in some of the fancier restaurants? Although never seen the point of it myself. You could be onto a gravy-train winner here!

LOL...