How to make UK Takeaway Style Chinese gravy sauce...E-book available.

Patreon: www.patreon.co...
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
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Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
Ingredients
Half a large onion sliced
6 star anise
2 inch piece of cinnamon bark
8 cloves of garlic skin on
1 inch piece of root ginger sliced
500 ml of vegetable oil
Method
Deep fry the veg in the oil until the onions are golden brown
Next remove the cooked veg until all your left with the aromatic oil
Let the oil cool and then start adding plain flour until you have a thick paste
Roughly about 300 grams..Add a bit at a time until you basically have a roux
To make up one portion sauce use..All measures are level..Use measuring spoons
400ml water..(Takeaways will normally use aromatic pork stock..They will boil up pork ribs with aromatics and use this instead of water..It makes for a an even more flavoursome sauce but this is optional)..Pork stock is not something you will always have to hand
One tbls of the paste and one tsp
1/2 tbls dark soya sauce
1 tsp light soya sauce
1 tsp oyster sauce
1/2 tsp chicken powder
1 tsp MSG
1/2 tbls brown sugar
Add Sarsons gravy browning for colour..(Morrison's)
This amount will make about 10 portions
Shelf life about 6 months..Longer if chilled
The oil makes an excellent preservative..
ABOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob. Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference. The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about..
#howtomakeukstyletakeawaychinesegravysauce
#chinesetakeawaygravysauce..#chinesegravy

[@pedro-tp3nd]

Hi m8, Fellow scot here, just thought i would drop you a line to say i really appreciate your channel and content and the no-nonsense approach to your videos, very well done.

[@ukchinesetakeawayrecipesbyalex]

Thanks Pedro much appreciated..

[@barryfalconer3061]

Hi Alex... Made this today and the wife absolutely loves it. As she said, "It's to die for". Keep up the good work mate :)

[@ukchinesetakeawayrecipesbyalex]

That's brilliant Barry great to hear

[@lornagunn-niska4524]

As a Scottish wifie living in Minnesota, I craved the gravy....this was even better than anticipated, thank you so much!!

[@ukchinesetakeawayrecipesbyalex]

Always happy to help thanks pal..

[@trishnish7741]

I’m heading to Texas when the gates open to the uk. So glad I got this recipe, I love gravy n chips 👍🏽😆

[@CHASMO51]

excellent recipe Alex, made it for the first time last night, spot on. thank you.

[@ukchinesetakeawayrecipesbyalex]

That's great Chas pleased about that..

[@Iazzaboyce]

That looks really good! Here's my not so good easy version: Fine chop some ginger and garlic and chuck into a pan of boiling water. Bung in some Bisto gravy granules (red tub) and whisk. Add a a few shakes of soy sauce, a teaspoon or two of brown sugar, a splash of vegetable oil and a teaspoon of MSG. It works.

[@ukchinesetakeawayrecipesbyalex]

Sounds great..Good luck with it..I'll mention the Bisto to the chef in my own takeaway but would possibly chase me lol

[@sitihasniah8201]

Thanks for the recipe. It turned out brilliant and the hubs loved it. Just like the takeaway he said. :)

[@ukchinesetakeawayrecipesbyalex]

That's fantastic Siti few pleased it turned out ok for you and not forgetting your hubby..

[@paradisepaddy]

Always loved this with a few chips. Had no idea was made like that, thanks Alex. R-R-r-r-oot ginger.. class 👍

[@ukchinesetakeawayrecipesbyalex]

Thanks for that Paddy

[@thegreathim6062]

I moved from Manchester to Blackpool and I have been trying to find a Chinese that makes this Cravey but alas there is none. But now I can make my own! Thanks Alex.

[@ukchinesetakeawayrecipesbyalex]

Thanks mate I appreciate that, hope it all goes well for you 👍

[@xsparklinggemzx]

Ooooo thanks 🙏 il deffo be trying this sometime this week looks great

[@ukchinesetakeawayrecipesbyalex]

Thanks very much Levi..

[@philc3912]

The base oil is pretty similar to your takeaway oil but probably more concentrated - more garlic and star anise. You can make a batch of the oil then add flour to a small amount as required with a teaspoon or two of chinese five spice with the other ingredients you used, comes out pretty close to the gravy many takeaways put on chicken and beansprouts and special fried rice. Saves making a large batch of roux in one go but then again the premade roux should last months and probably improves in flavour over time.

[@ukchinesetakeawayrecipesbyalex]

That's exactly what it is Phil..Aromatic oil or water is a big thing in Chinese cuisine and comes in many forms especially soups..The origins are always the same but tweaked in different ways..Making a gravy is just one of them..Well spotted Phil..

[@thomasmcdougall8059]

Brilliant I'm gonna make this tonight good to see a good Scottish video I'm from the Glasgow area 👍

[@ukchinesetakeawayrecipesbyalex]

CheersThomas and welcome aboard..I'm based in Lanarkshire but i have the G69 postcode..Always been Glaswegian from day one..Cheers pal..

[@moorwalks]

You can tell by the look that it's going to be gorgeous... Thanks for this.

[@ukchinesetakeawayrecipesbyalex]

You welcome Bryan thanks for that..

[@masonknives92]

Many thanks Alex, much appreciated!

[@ukchinesetakeawayrecipesbyalex]

Thanks again Paul..

[@rickychatt]

Man I love all you recipes this one tastes class and with the chicken balls and salt chilli chips

[@ukchinesetakeawayrecipesbyalex]

Thanks Matrix much appreciated..

[@bushcraftybert113]

Definitely making this the weekend,

[@ukchinesetakeawayrecipesbyalex]

Hope all goes well for you Bert

[@allankirkwood4301]

Thanks Alex

[@ukchinesetakeawayrecipesbyalex]

No probs Allan..

[@sharondavis1669]

Hi Alex luv ur recipes... I must admit I was a bit nervous when you making the pasta mixture... Thought all you was using was 2 cups of oil and flour for ur gravy. Lol. 🤭 I learn sum new everyday Thanx!

[@ukchinesetakeawayrecipesbyalex]

Thanks Sharon just hope it turned out ok for you.

[@linakoh4206]

Thank you I’m new to your channel got to know you through Da Malat YT channel so glad I found your channel look forward to this journey with you and keep safe too 🥰👍🏻

[@ukchinesetakeawayrecipesbyalex]

Thanks Lina yeah i noticed they are using my recipe for salt and chilli chips which is a compliment i think lol..Anyway Lina nice to have you onboard..

[@mrdeafa25]

I tried to say 'rrrrroot ginger' like you but just can't do it. Great recipe as usual Alex, thanks very much mate.

[@ukchinesetakeawayrecipesbyalex]

Awe thank you Mr Deafa I appreciate that

[@lamebear6669]

Bit worried as I ended up having to use way more flour than 300g as it was still runny. I ended up using around 400g ish. I tried the paste on its own and it just tastes of flour 😐😶

[@ukchinesetakeawayrecipesbyalex]

Youve not done it right Lorna..It's kinda hard to see what your doing wrong with me not being there Youve definitely added too much flour I've had a lot of success with other people who have made it...The paste should be runny and not too thick..You have to roughly guess the amount of flour by just adding a bit at a time.After a few hours or the next day the runny consistency sets like tablet..So if you think it's too runny It's not..Basically youve added too much flour..Have a look at the video again it might help..My measures in the video is an estimated guess..Don't weigh anything just use your eye..The secret is the less flour the better..Once it completely cools down the runny consistency will be thick..At the moment it's the best I can do without actually being there..Thanks

[@danielhassan2786]

I'm going to try and make this in the next few days ☺

[@ukchinesetakeawayrecipesbyalex]

Good luck with it Daniel..Most have had great success with it..Cheers pal.

[@TheRobbojnr1984]

Hey Alex, love the channel and make the food all the time. The one thing I’ve struggled with is the gravy, I can’t seem to get the flavour as strong as my takeaway. Any ideas?

[@ukchinesetakeawayrecipesbyalex]

You just to experiment with it Mark..This is the recipe from my own takeaway..Every takeaway makes it different..Add MSG chicken stock sugar soya sauce oyster sauce..These are just a few things to enhance it more..

[@TheRobbojnr1984]

Thanks Alex will give them a go

[@AdventuresandLifestyle]

I've done it again - i clicked to start watching you making a chinese dish and now my tum is hungry again :-( Brilliant film - you should be on Global TV :-) just on the side - i thought i recognised your voice ? Do you have brother, who has Executive Shaving in Glasgow? Both your voices are so similar its uncanny - thats where i get my shave gear from! Another great production Alex.

[@ukchinesetakeawayrecipesbyalex]

Thanks mate again for the compliments..My voice is typically Glaswegian and just might sound the same but not related in anyway....It's possibly the same when i hear a Liverpool accent i think they're all related, but probably not lol

[@AdventuresandLifestyle]

@@ukchinesetakeawayrecipesbyalex Thanks Alex - just had to settle for cornflakes and toast tonight :-( Great videos & will steadily work through them. No need to reply - know your busy doing the comments like myself! thks m8

[@alanbain3141]

Sir that is class

[@ukchinesetakeawayrecipesbyalex]

Thanks Alan much appreciated..

[@duncanmit5307]

💜💜💜💜💜💜💜 many thanks for the video..... Always good too learn new skills......💜💜💜💜💜💜💜💜

[@ukchinesetakeawayrecipesbyalex]

So nice of you thanks..

[@truth4004]

I'm looking to make a gravy from mostly oyster sauce. I'm addicted to it. I'm gonna use green onion, and a spoon of oil, a spoon of flour, like 1/4 cup water. 1/4 cup oyster sauce and see how that goes. lol For mashed potatoes. Your sauce looks good though.

[@ukchinesetakeawayrecipesbyalex]

Sounds great mate..Yeah that might work out ok..Let me know how it all turns out..Cheers pal..

[@truth4004]

@@ukchinesetakeawayrecipesbyalex Well I had to end up adding more water because it was a bit salty. lol. But pretty good. Ty. I'll try your way. :D

[@ukchinesetakeawayrecipesbyalex]

It's always good fun experimenting. My own is typically what's served in Glasgow takeaways and possibly in England but not exactly sure..It's an acquired taste and is always sold as an extra with chow mein, chips and chicken fried rice..Believe it or not it outsells curry sauce in Glasgow.It's included in just about every order..I work in one and they go through loads of the stuff..When you get a wee chance have a go at my own..Many have tried and love it..Cheers pal..

[@tracymuckle8512]

I decided to buy MSG on your recommendation and try it and it makes a world of difference! For this one what do you mean ''chicken powder'?

[@ukchinesetakeawayrecipesbyalex]

Thanks Tracy.Takeaways also use chicken powder to season a lot of dishes..The main ingredient is MSG but also contains extra flavourings..It's completely different from stock cubes and can enhance most dishes

[@tracymuckle8512]

@@ukchinesetakeawayrecipesbyalex Thanks, I found some on Amazon so I'll be trying this next. Your recipes are easy to follow and I haven't copied one yet that's not been smashing! Cheers

[@rab4147]

Hi Alex I noticed you put the garlic cloves in whole would crushing them not release more flavour?

[@ukchinesetakeawayrecipesbyalex]

It's entirely up to yourself Rab, the skin eventually loosens within a few minutes and the garlic turns to mush with the lengthy cooking process and then you squeeze every last drop out at the end in a sieve to capture every last drop of flavour,it's what the takeaways do. All the recipes you see on my channel are not mine,they are all copied from the takeaways ive worked in Rab that's why i know so much by watching the pros and what i've learned i basically share with you guys right down to the last detail.Working in a takeaways has it's advantages Rab,it's heaven to me but as i said you can peel and chop the garlic if you want it will make no difference. Cheers Rab.

[@BrainDamageComedy]

u have a wok burner in the backyard! lucky man. i need one.

[@ukchinesetakeawayrecipesbyalex]

Thanks mate,Been using it now for the last five years or so.Authentic takeaway Chinese food on your own doorstep,can’t beat it,cheers pal

[@BrainDamageComedy]

@@ukchinesetakeawayrecipesbyalex i'll be watching many of ur vids and using many of your recipes.

[@ukchinesetakeawayrecipesbyalex]

Thanks for that mate much appreciated.

[@BrainDamageComedy]

thank u 👍👍

[@rab4147]

Hi Alex I noticed you put the garlic cloves in whole would crushing them not release more flavour?

[@martinmcnally2780]

Hi mate, love the gravy! Quick question is it better just chill the roux or freeze it? How long would it last?

[@ukchinesetakeawayrecipesbyalex]

Hi Martin, I’ve always chilled it in an airtight container and can last about 6 months. The oil acts a preservative so it’s highly likely it will go off . You might be able to freeze it but haven’t tried that yet. The easiest way is to freeze a small amount then try it the next day. If it works then just freeze the rest. Hopefully some of that will help Martin cheers pal 👍

[@jamesfoo8999]

1:37 caramelised onion and garlic, I'd eat that not throw it :D

[@ukchinesetakeawayrecipesbyalex]

so would i lol and i did, waste not want not, cheers mate

[@jamesfoo8999]

@@ukchinesetakeawayrecipesbyalex haha excellent !

[@ukchinesetakeawayrecipesbyalex]

Thanks James.

[@barryfalconer3061]

Hi Alex, what is chicken powder? Is that the powder made by Knorr?

[@ukchinesetakeawayrecipesbyalex]

It is Barry..You can buy it online or any Asian Chinese supermarket..

[@joekingaudits2225]

It seems chinese takeaways use english gravey granules on there chips egg fried rice and gravey. Just bland taste. Yours seems like it has more flavour. Are you suppose to keep the heat low enough as to not burn the onions or does it matter if they get burnt. I know you need them brown but would lower slower frying cause more flavour?

[@ukchinesetakeawayrecipesbyalex]

Hi Joseph try not to completely burn them if possible. They darken and appear burnt sometimes when ready..Best just to brown them if not sure..Bsically all your are doing is releasing the sugars from the onions..Burnt is not ideal..I've only ever tried this sauce in Glasgow.My English neighbours might as you say may use gravy granules but something tells me i don't think so..At the end of the day it doesn't matter what part of the country they come come from they are all Chinese and sauces are normally their forte..and also just keep everything on a low heat..Cook them slowly..Hope some of that helps Joeseph..Thanks pal..

[@francesmunro9666]

Hi Alex watched this again daft q does the oil just need to be like warm not cooled I defo making this thanks Alex how do you store rest if paste thanks Alex sorry for nipping your head x😂👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Hi Francis as soon as it's ready just leave it for about ten minutes or so,luke warm or if you want completely cold it makes no difference and then add the flour..Store the paste in the fridge in an air tight container..The next day it will resemble thick toffee..It has a long shelf life stored that way,a year or so..Thanks Frances x

[@francesmunro9666]

@@ukchinesetakeawayrecipesbyalex awe thanks Alex x👍🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Kehua800]

I hope this works I live outside the UK and I miss that thick tarn chines gravy sauce

[@ukchinesetakeawayrecipesbyalex]

I've been making it for years and it works for me but maybe not for everybody but for most it does..Cheers pal.

[@Kehua800]

@@ukchinesetakeawayrecipesbyalex Defo will try soon, moving into a new apartment next month will try then. I hope its just like that take always I used to have back in Scotland thick black Chinese gravy. or fired rice chips with gravy!! Thank you for the video will let you know soon

[@stevebehan4003]

Ok Alex so this is not curry sauce like Godfish it’s a gravy yea, and as you don’t use much does it freeze well or keep in fridge for what ever time period it lasts .thanks 👍

[@ukchinesetakeawayrecipesbyalex]

It's been sold in Glasgow takeaway's for over a decade now Steve..It's not a curry sauce because there is no curry powder..It's completely different to our own British gravy.It's aromatic sweet and savoury in flavour..If you've never tired it before then it might be alien to you.Once made it it can be stored in an air tight container and kept in the fridge for up to six months.That's how long i had been using it cheers Steve.

[@stevebehan4003]

@@ukchinesetakeawayrecipesbyalex looking forward to trying thanks Alex 👍

[@rossdonnell147]

That’s a revaluation bud!! Wow! How long does the Roux keep for?

[@ukchinesetakeawayrecipesbyalex]

Thanks Ross,at least we 4 or 5 months as long as it’s stored in the chiller,cheers Ross

[@pamelan8657]

How long will the roux keep? Can it be frozen in an ice cube tray for future use? I found pork stock cubes in my local Asian super market, would that be a good substitute for water? I live overseas and really miss a Glasgow takeaway, when I get back it’s the first thing I go for 😁 Can’t wait to try this

[@ukchinesetakeawayrecipesbyalex]

Hi Pamela you want to inject as much flavour as possible into the roux ,the pork stock cubes are perfect.You can freeze the roux into individual portions and then just use when needed.Thanks Pamela .

[@pamelan8657]

@@ukchinesetakeawayrecipesbyalex FANTASTIC!!! Thanks Alex, just bought your book, tried making the fried rice which was a great success. I’m desperate for a chicken chow mein with gravy. That’s my favorite as soon as I arrive back to Glasgow, for a visit.

[@paulrooney712]

Glasgow Chinese Gravy is the Bollocks cheers for the recipe Alex I've got a video for Glasgow Kebab Sauce if you want it always happy to share my Recipes mate 👍👍

[@ukchinesetakeawayrecipesbyalex]

That’s brilliant Paul thanks. I actually worked as a chef in an Indians for many years in my local takeaway. The transition was a lot easier for me going from Indian to Chinese that’s why I picked it up quite quickly, Cheers Paul 👍

[@paulrooney712]

kzbin.info/www/bejne/n5XNeqN9epumf7s

[@ukchinesetakeawayrecipesbyalex]

Thanks for that Paul I’ll try that one also looks great. I had an Indian KZbin channel well over ten years ago. In those days I couldn’t afford a phone but I had this small camera that I used which was basically crap and the quality of the videos are also crap . I’ve came on leaps and bounds since then. it’s good to see who you actually are now,well presented video, anyway Paul this is the scaled down recipe from the Indians I worked in at the time, The first part is kebab sauce and at the end cream is added to make pakora sauce, this is how we made both in the takeaway cheers mate kzbin.info/www/bejne/p5PCmKaCpNKAq68

[@garydsketch]

Are you able to store the cooked sauce or just the roux? Thanks!

[@ukchinesetakeawayrecipesbyalex]

You can freeze the ready made sauce also, thanks.

[@ukchinesetakeawayrecipesbyalex]

Just make up one big batch and then saves you having to prepare it all the time.That's how it done in takeaways, they have massive pots of sauce just gently simmering away and sell loads of it on a nightly basis.Recipes vary with every takeaway but the same principles apply and always a roux.

[@garydsketch]

@@ukchinesetakeawayrecipesbyalex Thanks so much mate!

[@carlsmith1634]

how long will the paste keep for ? can you freeze it in portions or is frisge the best?

[@ukchinesetakeawayrecipesbyalex]

It has along shelf life in the chiller up to 6 months or more..I've never tried freezing it so not sure..I'm still using it after 8 months..

[@crfgunclub]

Still fancy this on a roll an sausage 😋😛

[@ukchinesetakeawayrecipesbyalex]

I'm sure it would taste ok..It might even catch on..

[@crfgunclub]

UK Chinese Takeaway Recipes by Alex Wilkie used to get it on a roll in springburn shopping centre 25 year ago it was nice 😅😂🤣

[@JSGH205]

Do you store the oil or the roux? Either way how do you store please

[@ukchinesetakeawayrecipesbyalex]

The roux once made will solidify resembling tablet and can be stored in the chiller for up to six months or more..Thanks Julie..

[@trishnish7741]

Hi there. Thanks for yer vid. Would love to know how long the roux keeps for?

[@ukchinesetakeawayrecipesbyalex]

At least six months possible longer.As long it's stored in an airtight container it should last a while..

[@trishnish7741]

@@ukchinesetakeawayrecipesbyalex Thanks Alex.

[@trishnish7741]

And store it in the fridge??? Also could you tell me the importance of msg in Chinese cooking? My body reacts quite bad to it so wondering is there an alternative? Equally would the alternative be to leave it out?

[@richardbeattie5575]

Can the paste be kept in fridge and how long would it keep good? Great video

[@ukchinesetakeawayrecipesbyalex]

Hi Richard..A year down the line and i was still using it.Keep it in the fridge and before every use just have a wee look..If it smells ok and no fungus is present then your good to go.

[@richardbeattie5575]

@@ukchinesetakeawayrecipesbyalex great il be trying this for sure. Thanks very much

[@maryj4738]

Thanks now I know

[@ukchinesetakeawayrecipesbyalex]

Thanks Mary.

[@allankirkwood4301]

Made your Chinese gravy sauce,after a week or two noticed oil has surfaced to the top can the oil be used

[@ukchinesetakeawayrecipesbyalex]

I keep mine in the fridge..If kept that way it should resemble tablet.Like a type of white paste...I've never seen oil float to the top..The oil is important..What i would do is just mix it through and see how it goes.The sauce also can be frozen..Hope that helps a bit Allan..

[@ukchinesetakeawayrecipesbyalex]

As soon as you add the flour to the oil you have to immediately turn off the gas..If you cook it after adding the flour oil will float to the top..This might have happened Allan but it's just a guess..

[@johnodonnell7329]

It's handy to freeze it in an ice cube tray then it's easy to use.

[@stevo150580]

Hi Alex, how long will the paste keep for in the fridge

[@ukchinesetakeawayrecipesbyalex]

I was still using it after about after 6 months.The shell life is pretty good..Oil is a great preserve and has an ability to stop the moisture from entering any of the ingredients,also it stops the process of oxidation i think that's why it last so long..After a few days it will resemble tablet and can be cut into squares.Hope some of that helps Stephen.

[@markmcnally2044]

I've seen a few Chinese gravy recipes. They start off with the aromatic oil. I'll have to try this one definitely. I normally just buy a tub of gravy paste from chinatown and add browning cos the missus is vegetarian. Would you say that adding meat stock and oyster sauce is the norm in takeaways?

[@ukchinesetakeawayrecipesbyalex]

Like any gravy it needs a stock..This is exactly how it's made in few of the takeaways i've worked in..Some will also add hoisin sauce..Building flavours is the main objective in making this sauce..Some takeaways will probably use a different recipe but aromatic oil is always the base

[@markmcnally2044]

@@ukchinesetakeawayrecipesbyalex Thanks Alex

[@brummiesteve3825]

Great recipe..How long does it keep before it goes off

[@ukchinesetakeawayrecipesbyalex]

The one i made lasted me a year Steve chilled..It's not something i make all the time that's why it took me so long to use it all..Cheers Steve.

[@brummiesteve3825]

@@ukchinesetakeawayrecipesbyalex 👍

[@jacquelinewatson3479]

Hi I would love to make your gravy it looks fab,can you thicken it using cornflour slurry instead of flour

[@ukchinesetakeawayrecipesbyalex]

Hi Jaqueline as long as you can get it to the right consistency shown in the video then it should be fine..Both plain flour and cornflour all act as a thickener..Whatever you use the flavour will still be there..You might need to use more cornflour though but not really because i haven't used it..

[@jacquelinewatson3479]

Thanks for reply if you have to use the same amount I will stick to flour it was more for diet reasons thanks again

[@ukchinesetakeawayrecipesbyalex]

No probs Jacqueline..I'm the exact same always looking for ways minimise calories..

[@jacquelinewatson3479]

UK Chinese Takeaway Recipes by Alex Wilkie Hi Alex can I ask if the oil is hot or cold when adding the flour to make the paste,I did it as you said but my paste was was thin,when I added the flour it was still quite hot

[@ukchinesetakeawayrecipesbyalex]

@@jacquelinewatson3479 The oil should be cold..Just add more flour until it forms a paste..It's really quite easy at that point..Don't be frightened to add more flour..You can add as much as you want..It won't alter the flavour..Just keep adding more until it thickens

[@Big-Seggie]

Hi Alex, I've just made the paste up but doubled your recipe. Didn't realise how much it would make! Could this be frozen?

[@ukchinesetakeawayrecipesbyalex]

I should have said Craig in the description it makes loads..2 tablespoons of the paste is plenty for one portion..It basically goes along way..It's fine to freeze so don't worry about it..Just divide it up into smaller portions when freezing..Let it defrost naturally after that..Don't defrost it in the micro.Hope some of that helps Craig..

[@Big-Seggie]

Thanks mate, just made some up and it's great!

[@charlottemorrissey8840]

How long does the paste mixture last?

[@ukchinesetakeawayrecipesbyalex]

If stored in an airtight container it should last about a year..The oil acts a great preservative that prevents spoilage by isolating the food from air, providing a seal that can delay oxidation, deterioration and moulding. Hope that helps a bit Charlotte

[@sharonsfella]

How much browning Alex ?

[@ukchinesetakeawayrecipesbyalex]

Just a wee tad John it goes a long way,just adjust to suit.

[@richardbeattie5575]

Coukld gluten free flour be used ok?

[@ukchinesetakeawayrecipesbyalex]

Yes absolutely Richard..It will still act as a thickener..

[@richardbeattie5575]

@@ukchinesetakeawayrecipesbyalex great thank you for the reply.

[@The_Oracle_of_time]

How the bloody hell did you figure this out!

[@ukchinesetakeawayrecipesbyalex]

I didn't work it out Paul the chef from my takeaway worked it out for me lol..Take care pal..

[@KushMaster5]

@@ukchinesetakeawayrecipesbyalex Alex, shrimp foo yung video?

[@jamessisson3703]

Alchemy

[@DStenhouse]

GET IN MA BELLY! 😂

[@ukchinesetakeawayrecipesbyalex]

It would give me great pleasure if i could personally deliver to your belly..The most annoying thing about cooking all this food that i can't share it with anyone..I would feed the world if i could get the chance. Cheers pal...

[@mummyd1990]

Fandabbydozi.

[@ukchinesetakeawayrecipesbyalex]

Cheers Billy,,

[@marymolloy8454]

Hey wait a minute, you’re no chinese!! 🤪

[@ukchinesetakeawayrecipesbyalex]

I'm Glaswegian Mary..Born in Lanarkshire 65 years ago..I'm just the delivery driver..I pinch their recipes..

[@marymolloy8454]

UK Chinese Takeaway Recipes by Alex Wilkie Hi Alex, I’m Scottish born chinese! I love your cooking skills! I thought your recipes looked Scottish/Chinese cause far better than Chinese food down south! 😋

[@ukchinesetakeawayrecipesbyalex]

Thanks Mary..I haven't a clue how to cook authentic Chinese food only takeaway style..Yeah your right the style of food is a lot different from down south..

[@maxdiamond55]

Great stuff Alex, just perfected the egg fried rice. This is just what I was looking for to compliment. Thanks.

[@ukchinesetakeawayrecipesbyalex]

Thanks Max yeah the two compliment each other.