Ziangs: THE BEST Chinese Takeway CURRY SAUCE recipe!!!!

[@troystar31]

i absolutely love you guys. what a relationship you and your mum have, you've been bought up so well xx

[@donny121able]

2nd of your videos I watched. I was scared at first thinking that the sauce was all oil, an amazing technique to flavour the oil, a new skill learnt. Didn't realise how much time goes into making Chinese curry sauce. I made a recipe which is simple, dry fry flour, curry powder and spices, add a block of butter, fry and then add boiling water. Works well. But I know for a fact this will destroy mine. Will be trying next week. New subscriber. Thanks for sharing the knowledge.

[@ZiangsFoodWorkshop]

Thanks and yes it’s so deep in flavour and texture, if you try it let us know how you get one :)

[@Shah2]

I'd like to try the simpler version. Yours sounds great...care to share a recipe? Thank you in advance

[@donny121able]

@Shah2 I don’t measure ingredients, but here’s how I make it: In a wok, dry-fry some flour (no oil). This step removes the raw flour taste. Keep the flour moving constantly, and once it’s heated through, give it a few extra minutes of frying. Add your spices to the flour and fry for about 30 seconds, still keeping everything moving. Next, add a good chunk of butter-it has to be butter. Fry the mixture for another minute or two, being careful not to burn it. Quite a bit of Butter is used. At a guess, I would use a cup of flour to half a cup of butter (maybe a little more butter if anything) Pour in boiling water straight from the kettle, enough to achieve a gravy-like consistency. The mixture should bubble vigorously, combining the ingredients and thickening as it cooks. Simmer for a few minutes, then taste. If it still tastes floury, continue simmering a little longer. For quickness, you can use a curry spice blend and some chilli for heat, but feel free to experiment with different spices. Sometimes, I fry vegetables or meat in a separate pan and add the sauce to it. Sorry, I don’t use measurements-just go by feel. Don't forget to season with salt, once cooked you can add extra spices if you want to adjust the taste but I find it best when it's spiced at the beginning. It takes little time to make and is probably a lot easier than I have made it sound. Hope it works for you...

[@DIYFixer]

Just finished making a batch of this i never thought that i cud get anywhere near the flavour or quality of my local Chinese restaurant which i love and ive been trying recipes from all over the Net for at least 15 years and failed so many times this is unbelievable its so much more than i was expecting, i thought that it would taste something like those pots from asda's which aren't that bad but not perfect chin and choo thank you -you both are master chefs and to any one that is worried that they cant do it its easy accept for the stirring which kills your rist but its worth it thank you💯👌

[@ZiangsFoodWorkshop]

Imagine making massive 100 ltr vats of it lol and we are teaching people how takeaways do it as takeaway owners :) no lies, no bs, just truth :)

[@morgan1985uk]

My mrs is already annoyed that the feeezer is full of Indian curry base gravy. I wonder what she's gonna say when she gets home and the fridge is full of chinese curry sauce paste🤔. Great video! I've been using goldfish brand base but this looks amazing. Thanks guys

[@bobby6308]

i also have a frezzer shelf full of indian bas gravy and now just found this video, im gonna have the same problem, not enough room! lol

[@morgan1985uk]

@@bobby6308 will you have an angry mrs too?

[@workslob]

I'd get rid of the wife lol

[@tonyhurlstone7474]

Lol...same here mate 👍

[@Mike-os6qd]

😂😂😂Me too. I’m a Base Gravy Hoarder😱👍

[@PotatoPirate123]

When I used to get Chinese curry sauce as a teenager it was so nuch tastier than now - the one across from my parents' house was GORGEOUS, and I still remember it to this day. It's now kind of 'flat' and almost bland at all the places I've tried over the past few years. I wonder if a lot of them are now using a shortcut method instead of this method.

[@ZiangsFoodWorkshop]

They use bought in paste and we did a video on how they use it :)

[@Tampo-tiger]

Totally agree. Looking at all the flavour-building ingredients in Ziang’s sauce, it’s no wonder other shops’ sauce is too bland. My local one, Ocean, in Chandlers Ford Hampshire was absolutely incredible, plus his use of tastier thigh meat, flash- scorched Spanish onion and mushroom, and a few sweet peas made it perfect, but they sold up and went travelling. Now nobody makes decent curry around here so I’ve given up trying new places. I hope HK Chinese take-aways aren’t starting to die out. It has been one of the best things about the UK for a long time, but something’s not right. Thank goodness for places like Ziang’s.

[@SuperFurry68A]

Chin and (the adorable) Choo, thank you so much for sharing your takeaway secrets with us. You're both absolute dynamite and a lot of fun to watch. I can't think of a better pairing of mother and son on KZbin. You guys absolutely rock. We've always loved a Chinese takeaway in my family. It was often a late Saturday night treat for us when we were kids back in the 80s and remains so for me to this day. My 4 year old daughter has literally spent the whole day begging me for a Chinese takeaway this evening. My father spent months experimenting on how to make a proper Chinese takeaway curry sauce but he never quite got there. I wish he were stilll around to see your videos, as he would've been an instant subscriber! I'll be trying your curry sauce recipe for sure, to see if I can capture that takeaway magic.

[@ZiangsFoodWorkshop]

Sorry for your loss :( and hope we can help :)

[@pauloliver1035]

A great recipe again, thank you :-) . Also, I hate waste and love extracting flavour so, added about 4pints of water to the strained spices and veg brought to boil and simmered for about an hour. makes an amazing fragrant stock. There is also a layer of oil on the top that can be skimmed and used for other things...

[@keegan773]

Best advert is you two tucking into the chips and curry sauce at the end. Mmmmmmm

[@ZiangsFoodWorkshop]

They were awesome 😂😂

[@richm4100]

Got my curry paste in the post, made it today with the beef prep and turned out just like the Curries i usto get as a kid in the 80s! It is the best!

[@ZiangsFoodWorkshop]

This means so much to read, thank you ❤️❤️

[@iPaddeh]

Loved this video, so crazy to see how much effort goes into making it!

[@ZiangsFoodWorkshop]

Thanks ☺️

[@FlavoursbyMariem]

The way you prepare and present is absolutely gorgeous. so rich and very appetizing dish. Beautiful video.

[@loucos3686]

Lmao at the Kate Nash reference. Me and my daughter sing along to that doing the accent. Love that bit of it 😂

[@berreywx]

Thanks!

[@ZiangsFoodWorkshop]

OH MY!!!!!!! THANK YOU! NO ONE HAS EVEY GIVEN US $10! honestly, thank you!!!

[@bicivelo]

I love your mom!! Her laugh is so contagious! My parents were from Poland and their broken English was very similar ! :-) Can't wait to make the sauce as well!

[@ZiangsFoodWorkshop]

awesome! I have mates that are polish! because we worked in kitchen together I now only swear in polish, sperdola culva ma maya hahahahaha

[@bicivelo]

@@ZiangsFoodWorkshop HAHA! That' hilarious!!! Na Zdrowie! Cheers! or Literally "To your health!

[@leeball4585]

As Alan Partridge once said: "Two questions - How are we going to eat and what floor's the restaurant on?" "The answer is The Chinese Way, and Level 42"

[@mrjonnyburkecovers]

Lol. Love AP and level 42

[@bockerwright4132]

Abso-bloody-exactly.

[@geoffduke1763]

That's amazing seeing how much work goes into creating your curry sauce, thanks for sharing!

[@joycesimpson1299]

I ordered some of your curry paste which arrived yesterday. I thought i would give it a try tonight....ive got one word to say AMAZEBALLS!!!! it was fantastic. Will be buying some more. The best curry ive had for years. Thankyou so much and keep up your great work 💜

[@ZiangsFoodWorkshop]

Thank you that means a lots, the curry is something we’re very proud of :)

[@helpme6827]

Any chance you can put the list of ingredients up please and how much thank you looks amazing can't wait to try it xx

[@Gooophus]

Amazing, thank you for this! I’m watching on mobile and wasn’t able to see if there was a full list of ingredients anywhere. Do you have a list? Cheers!

[@brianfarrell3987]

although some would harrumph at the amount of time, effort and ingredients required, it's always so worth it in terms of satisfaction and the amount of end product. I routinely make base gravies for curries and one pressure cooker, one stock pot, a hand blender and a bunch of ingredients gives you the basis of probably over 20 BIR style curries. It's all so worth it. This curry sauce looks epic.

[@jamesspooner5487]

do they taste as good as the takeaway Brian? interested in BIR curry making

[@brianfarrell3987]

@@jamesspooner5487 very much so, James. Check out Latifs Inspired, Al's Kitchen, Julian Voigt/Curry Academy for good base recipes

[@itsawinnerfereal]

As soon as the lady said "we are making de best curry paste." and the confused son said "deepest". I instantly subscribed, I thought to myself I'll have some of that authentic banter.

[@ZiangsFoodWorkshop]

😊😊😊

[@allyk3015]

look awesome!! totally did not expect citrus fruit in there. must try one day. thanks for sharing

[@damiana5268]

Ive been looking for a good curry video and finally found it. Thanks for demystifying curry sauce 😂 everyone else ive seen uses cubes but dont explain what is the cube. Thank you for sharing a homemade version. Ive watched all the videos you 2 have made on the topic and now im ready to dive in and learn a new dish. I never wouldve thought to fuse the roux oil beforehand. Much appreciated

[@ZiangsFoodWorkshop]

😊😊😊

[@pastryshack551]

Your mum looks very good like a sister

[@dandiesel9966]

Didn't realise that much ingredients and work went into making a Chinese curry paste/sauce. Today I learnt!

[@chloeskinner9436]

Just stumbled on your channel looking for a recipe like this. Oh my gosh your mum is the sweetest!!! You guys are awesome, looking forward to learning more from you both

[@maxinebabbage7686]

Def going to do this I love curry sauce thanks guys great as usual 🥰

[@ChickenNugNugz2]

How much paste does a takeaway go through? Would you just make a weekly batch and work through that then start again or do you do a huuuuuuuuge batch to last weeks because of how long it takes ?

[@ZiangsFoodWorkshop]

We make batches in massive pots, like 50ltrs at a time, this will last between 3-6 months feeling on how busy

[@guillaumesandmayer7053]

You two are top sorts, the silly shenanigans are truly beautiful, quantifiably speaking and equally delicious with your creations (recreations?) and hilarious antics a la Mother & Son ensues..

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@ace69ner]

You guys are amazing and I love watching over and over again. Keep up the great vids.

[@ZiangsFoodWorkshop]

Thank you 😊

[@jerryadams3688]

You both are simply the best. Living in Germany I miss going to the Chinese Takeway (The taste here is not the same) Your recipes are always spot on from what I remember from my childhood, please keep posting your videos 😊😊😊

[@martinw8553]

Thank you for this recipe, it’s FANTASTIC! I’ve been looking for a good way to make this for a while. The pastes you buy in Chinese supermarkets are full of so many E numbers. 👍👍

[@Logicalx]

You mention Kate Nash, and low and behold that song played today on my playlist.

[@infallibl]

Years of not understanding why take away curry tasted so deep and full of flavour..To know its quite a process to make it is interesting as hell as a grown man.. lol

[@Chef2866]

Takeaways use powder bought from wholesalers, they don’t make it

[@dbanksey216]

Superb, thankyou for showing us this version.

[@NeilTaylor1]

Here in Hong Kong, that sauce is usually served with a roti and makes a delicious starter. Unless you're having a local curry of course, which is equally delicious.

[@jamie1901]

Thanks for the Recipe Both can't wait to try it, does it matter if I can't find the lime leaves? can't find them anywhere?

[@ZiangsFoodWorkshop]

Not at all

[@jamie1901]

Thank's again Both I've finished cooking the curry paste and Had to try it right away!, It was better than my local Takeaway 100% I'm now letting it Mature for 24hrs And cant wait to see how it tastes properly You guys are Awesome!

[@ecoakley46]

Definitely going to try this. Looks enjoyable/interesting to do so 👍

[@DJohnners]

Hi guys,...must admit I didn't bother with the lengthy flavoured oil. Made a chicken curry dish and it was delicious!. I used coconut flakes as I couldn't get the coconut block (next time will use coconut milk)...t'was a bit grainy!. I fried garlic, onions, red peppers and mushrooms. Then added marinated chicken (oil, chilli, salt n pepper). Next added the curry paste for a few minutes, added peas and hey presto! Chinese chicken curry! Thank you for the curry recipe 😎 ps..I make a lot of Indian curries but this is my 1st attempt at Chinese curry...absoluly fabulous!!

[@sakurakuro2417]

Your mum is adorable! Thank you for this upload i lurve curry sauce (not thin). Can't wait to try it, just wish i had all the ing's right now to do it. Plus, added bonus of toasting the flour before use will be tried when making a roux for future sauces. Love Lion Head Meatballs and now i can make them with a tasty curry sauce. 😊🥰

[@ZiangsFoodWorkshop]

You are so welcome! and mum is the best :)

[@sheepbaba]

That looks like a Level 42 Curry Sauce!!!😋Much more complex than I imagined. The takeaways around here don't make that much effort, lol

[@grahamcharlton861]

Looks fantastic guys,well done brilliant video as usual

[@rsa420]

I like mine medium not to thick but defo not on the thin side. That looks proper yummy another one for the future

[@alexandermiddlehurst6312]

Got the paste kit from your store, and loving this companion video! Will be doing it this week 👌

[@chrissimpson2573]

Which non stick wok are you using at the end please?

[@Lee1978R]

I’d like to buy a batch of that curry sauce and eat it for every meal lol 🤤🤤😍👍🏻

[@LeJimster]

wow, thats a lot of ingredients and effort to make the humble chinese curry paste.

[@Carlostype]

Didn't realise so many ingredients and effort was required, awesome 👍

[@lawryyx2640]

Great vids! When will your cook book be available again?

[@ZiangsFoodWorkshop]

It's up for pre orders now www.chinandchoo.com/shop should be get to us and be shipped out mid dec

[@robertdavies8617]

Can I use mild madras curry powder instead of eastern curry powder

[@ZiangsFoodWorkshop]

Yes you can :) it Will different but still epic

[@robertdavies8617]

Thank you

[@robertdavies8617]

Hi, I have made the curry paste to the recipe and added mild madras curry powder, it seems a bit grainy, is this down to the madras curry powder

[@marimundu8111]

Uuh! Just found this video and channel. You both are really nice! I will follow you waiting for more vegetarian//vegan dishes. Thanks for sharing this recipe! I'm going to try it today

[@st4167]

Brilliant video ! Easy to follow , I must give it a try ! This week , tomorrow , YEAH tomorrow ! When I come back from the gym ! I do 5 hours of gym then I watch cooking recipe's ? I know it's sick ! but it's because I love cooking ! Mostly for others !👍

[@mrwriter86]

Placed my first order on your website. 3 tubs of the curry sauce! If it’s anything like the 80’s and 90’s curry then I’ll drive down and kiss you myself! I’ll give it a try before I dedicate my time to making some from scratch, but it looks great! Thanks for all your videos, been a long time watcher and love the insight. All the best!

[@ZiangsFoodWorkshop]

😂😂 really hope you like it!

[@TheMissingnut]

Hi like your curry base recipe. Where can I get the written version. Thanks

[@ZiangsFoodWorkshop]

In our cookbook

[@chrishewitt4220]

Wow.... you guys are still here! I thought you'd gone... so glad I found you again!

[@ZiangsFoodWorkshop]

No we do weekly videos, every Wednesday :)

[@ryankelly5524]

You guys would have THE BEST takeaway ever

[@jay22098]

sooo much time and effort, and ingredients... how does it compare to ready made curry from the chinese supermarket?

[@ZiangsFoodWorkshop]

If it was just a bit better we wouldn’t bother showing you

[@elleb3478]

Amazing! Can’t wait to try this, and it’s vegan friendly 🥰 A satay sauce recipe next would be amazing

[@emmawiles9297]

@ZiangsFoodWorkshop where are the list of ingredients please for this Curry Sauce.

[@johnbrown7689]

Is there a list of ingredients and QTY needed ?

[@chezzie9646]

I really must give this a try, but I’m also lazy… 😂 I need to set aside some time to do it. Great stuff Chin & Choo 👍

[@ZiangsFoodWorkshop]

Please do it’s awesome 😎

[@gordyrampling7632]

Brilliant! Defo giving this a go. Cheers.

[@Anteater23]

Do all takeaway make their own curry paste?

[@WareBare]

I very much doubt it

[@GoonerJak22]

hi guys. i cannot find the cockerel brand tom yum in your store in fact i can't find it anywhere not even on amazon. any ideas where i can get it? thanks.

[@ZiangsFoodWorkshop]

Massive shortage world wide of it

[@Jamie-D7840]

I have made this curry paste and tried it out and it is amazing thanks so much but it is slightly to spicy is there anyway I can make it a bit milder at this stage 😊

[@ZiangsFoodWorkshop]

Yeah just don’t add the chilli powder :)

[@Jamie-D7840]

@@ZiangsFoodWorkshop I already have ops is there anyway to make it milder when making the curry sauce can I add anything to help ?

[@juniperberry6391]

omg i love curry sauce..i cant find ur ready made curry paste on ur website...do u sell it or in powder form?

[@ZiangsFoodWorkshop]

We don’t sell it yet, but willl be hopefully

[@leeclark7151]

When you add water to the paste to make a curry do you use cold or boiling water? Thx 😊

[@ZiangsFoodWorkshop]

Cold :) and thanks for the comment, helps loads, make sure to like if you haven’t already, as it helps grow the channel :)

[@leeclark7151]

@@ZiangsFoodWorkshop ok thanks. I’ve got some of your paste from the online store and I’ve made your Singapore chow mein a few times. I added a teaspoon of Jimmys satay to it today which definitely took it up a level. Beef and mushroom curry next.

[@soundtech2914]

Mmmmmm curry sauce and chips, looks yummy, I love your video's and I have your cook book, fantastic, well done Chin and Choo. Xx

[@youllthankmelater]

Thank you. This looks incredible. Can it be done with gluten free flour?

[@ZiangsFoodWorkshop]

Yes 👍

[@susannerook4736]

I was going to ask this question, I'm so glad you can, now I've got to make.

[@gavindaborn6280]

Looks amazing definitely gonna give it a go

[@PHealey1981]

Love you guys btw. Brilliant content! 👊🏻

[@Itonwise]

Where can I find a link to your curry paste ?

[@ZiangsFoodWorkshop]

It’s only sold on www.ziangs.com

[@cazzzzzy]

How much is your cook book and when will you have some back in stock?

[@ZiangsFoodWorkshop]

It will be up for pre order tomorrow for £18.99 normal price when in stock is £19.99

[@nicholasselway2729]

Do you sell the curry paste already made

[@ZiangsFoodWorkshop]

Not yet but will do soon

[@traveller4738]

Could you use a slow cooker to make this?

[@ZiangsFoodWorkshop]

Yeah if you wanted to

[@murray203]

Fantastic recipe, it looks delicious and those chips sounded extra crispy I'm hungry now lol

[@stephenmcnally8583]

You need to be on prime time BBC One with a whole series of shows. Can someone please contact the BBC with great haste. Hopefully this will be the end of supermarket versions of Chinese food.

[@ZiangsFoodWorkshop]

Hahaha thanks we did actually have interviews with TV producers but nothing has come of it, sadly I don’t think we will ever get that chance

[@jhdore]

Excellent! I love a project recipe that’s going to keep you in a staple ingredient for the next year. Does the paste freeze ok? if so, I’m tempted to get a bunch of silicone ice cube trays and make useable units.

[@ZiangsFoodWorkshop]

Yes it freezes fine :)

[@skinbad1]

That face you pulled after putting the chilli flakes on top of the sauce was incredible 😂

[@ZiangsFoodWorkshop]

hahah

[@markboyer4221]

Hi ..Is the 500g of flour the green dragon make or any make ? .. many thanks..

[@ZiangsFoodWorkshop]

Any but I’m using the green dragon

[@ZiangsFoodWorkshop]

Plain not self raising

[@paulchatterton3600]

Hi just visited your online shop to order curry paste it's saying out of stock where can I get some from thanks in advance 😊

[@ZiangsFoodWorkshop]

It’s sells out with in hours of going back on sell, it’s should be in again end of this week, best is to sign up to the email so you don’t miss out, but it sells so fast that some people still miss it, it’s hand made and as we all have full time jobs on top of making content etc getting round to making online store products is so difficult

[@mrm8839]

Really interesting to see this. Love the style of the videos.

[@ZiangsFoodWorkshop]

Thanks 😊

[@Nierolim]

this is really interesting thank you? im wondering what you would replace the banana with if like in my case you cant eat bananas thank you.

[@ZiangsFoodWorkshop]

I'd just add more pineapple

[@Nierolim]

@@ZiangsFoodWorkshop oooh excellent thank you so very much ill remember that.

[@papalazarou72]

Good morning. Attempting the paste today. What temperature should the oil be at when doing the 1st stage? And could I get away with letting the oil sit for 4 hours before adding the other ingredients or is 24 hours vital for flavor?

[@ZiangsFoodWorkshop]

100c and it’s chemistry so recommend tines for best results

[@travisvideokid]

Do you guys have a recipe video for chunky satay sauce?

[@ZiangsFoodWorkshop]

No sorry not yet

[@kwakgreen]

The best curry house for me was the winner house Nottingham, not there anymore they sold up. my fav is still EGG FRIED RICE CURRY SAUCE AND CHIPS.

[@andrewevans853]

Also my favourite

[@candjim]

Cheers guys. I really do enjoy your content.

[@paulinegraham5869]

Looks wonderful guys. I’ve already worked with and tweaked your ‘basic’ curry sauce recipe to taste amazing (in my families opinion!) and we’ve had a cracking chicken curry tonight! I’m intrigued by the use of basil here - is it traditional basil or Thai basil? Can’t wait to try this!

[@ZiangsFoodWorkshop]

Normal everyday basil :)

[@armuk]

out of interest, what are the tweaks you've made?

[@ageoflistening]

Really looking forward to receiving this in the post tomorrow. Just got our email through stating the delivery times. 💕 My son loves this. Thank you so much for all your hard work.

[@charliegrant2270]

Great recipe and the smell of the oil when cooking was NOM NOM NOM😁. Now the paste is made it too smells and tastes fantastic. Thanks for that. Questionn, what make of induction hob were you using on the video? Cheers

[@robertandrewbain]

Really appreciate the effort and content. I came to say you guys should sell a kit on your online shop, low and behold I found the "Chinese Curry Paste KIT 725g" when going in for some Eastern Star. Arriving soon and can't wait to try it. I must admit, I'm a bit sceptical about the fresh herbs, particularly mint. MINT? In a Chinese curry? I'm going to trust the process and I'll let you know how I get on. Love the wholesome Mum and son vibes you guys have, you need your own T.V. cooking show, it would be super popular!

[@ZiangsFoodWorkshop]

Please try it, it doesn’t taste minty, but add a level of flavour

[@robertandrewbain]

@@ZiangsFoodWorkshop I have the made the paste using the kit. I have some observations. When I added the fresh herbs paste the mixture went very dark. When I look at this recipe vs the volume of the curry kit, both call for 30g each of fresh coriander, mint, basil, however the kit uses almost half the volume of spices and oil as this recipe. Is this a mistake on the kit instructions? I followed the recipe to the letter and it's good but it's not exactly what I'm looking for. Maybe it's a Scotland vs England thing but what I'm looking to reproduce is less strongly curry flavoured. More mellow if you will. It's lighter in colour to this and if you leave it overnight, it turns to jelly. I tried a cornstarch slurry (didn't have potato starch) to see if thickening a thin (less concernrated) sauce would get me there but that didn't work. I wonder if they're using a different curry powder up here. It's definitely not madras, I've tried Rajah, TRS and East End pastes using Madras powder and it tastes too strong and is the wrong colour. I'm open to the possibility of it being me not getting it right but I followed the video closely. Nothing tastes bitter or burnt and I believe I cooked the paste out correctly. It looks smooth and doesn't produce a grainy curry like I've done in the past when I've undercooked the final stage. On a positive note, the beef prep works wonders, I didn't even freeze it - cutting thinly against the grain and the marinade alone made it as tender as I would hope for.

[@arkonite]

This is exactly why I am a channel member, for quality content ! Another cracking video guys, just need a gravy video now 😁

[@ZiangsFoodWorkshop]

Thanks :) 😊😊😊😊

[@Ilovemydog4idemt]

Will you post a video for the gravy sauce as well please?!

[@taffydavis471]

This looks amazing! I will definitely save this recipe for the future! Will be moving to Romania with my Romanian fiancé soon! And they don't have Chinese food over there lol so i will definitely have to make myself as we love Chinese cuisine! Especially the curry sauce!!

[@ZiangsFoodWorkshop]

Hope you have a great life out there! :)

[@isyt1]

Love this with chips and onions

[@bockerwright4132]

Most of our takeaways around here have two curries on their menus, a normal one and a Singapore curry. The Singapore curry has a deeper flavour than the normal one and usually a darker sort of redish colour. How is the Singapore curry sauce made? Would they use the same sauce as a base and add something else in? I can't find anywhere that shows how its made 🙏

[@armuk]

the addition of curry powder is the main difference in the singapore versions

[@chriscollins1704]

I'm backing watching you again. I usually cook BIR curry but sometimes there's nothing like a Chinese meal. "A succulent Chinese meal"

[@amandahugandkiss8011]

Looks boom yummy! 🤤😋🤩 Allergic to banana though, what would you advise to sub it with? Thx

[@nickgorrell5600]

Hey guys, if you wanted to make a nice spicy sauce what sort of chillies would you tend to use and how many. When would you add the? Thanks

[@ZiangsFoodWorkshop]

Really depends on flavour you want

[@nickgorrell5600]

@@ZiangsFoodWorkshop I tend to use a lot of Kashmiri chillies when I’m doing Indian foods because of their Smokey flavour, I use those round chillies quite a lot when I just want a mild heat without much flavour change, the frozen red or green chillies when I want a good heat blast (adding naga chilli for a nice hot experience, although they do have add a distinctive flavour) I’ve not used Thai birds eye chillies much, would they be the recommendation here or Szechuan pepper maybe? I.e. what do yous guys suggest?

[@johnnyblunder]

Thanks for the recipe, ingredients can be hard to come by locally to make your own.