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

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[@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😱👍

[@troystar31]

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

[@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 :)

[@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 :)

[@loucos3686]

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

[@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!

[@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]

😊😊😊

[@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.

[@keegan773]

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

[@ZiangsFoodWorkshop]

They were awesome 😂😂

[@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...

[@FatNorthernBigot]

I didn't realise the sheer amount of oil in a Chinese curry. It's my favourite dish, and now I know why I'm so hefty. 🤣 Looks delicious.

[@FlavoursbyMariem]

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

[@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

[@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 :)

[@xenu-dark-tony]

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.

[@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 :)

[@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

[@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

[@Logicalx]

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

[@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]

❤️❤️❤️

[@Lee1978R]

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

[@geoffduke1763]

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

[@allyk3015]

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

[@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!

[@iPaddeh]

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

[@ZiangsFoodWorkshop]

Thanks ☺️

[@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]

😊😊😊

[@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

[@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 ❤️❤️

[@LeJimster]

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

[@dandiesel9966]

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

[@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. 👍👍

[@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 😎

[@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.

[@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 !👍

[@maxinebabbage7686]

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

[@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 :)

[@dbanksey216]

Superb, thankyou for showing us this version.

[@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 :)

[@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

[@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

[@skinbad1]

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

[@ZiangsFoodWorkshop]

hahah

[@grahamcharlton861]

Looks fantastic guys,well done brilliant video as usual

[@elleb3478]

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

[@ryankelly5524]

You guys would have THE BEST takeaway ever

[@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.

[@ace69ner]

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

[@ZiangsFoodWorkshop]

Thank you 😊

[@KOMHuntTV]

10:11 🥔 Trolls on your channel

[@Carlostype]

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

[@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

[@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!!

[@murray203]

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

[@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!

[@alexandermiddlehurst6312]

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

[@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

[@pastryshack551]

Your mum looks very good like a sister

[@mellowyellow1984]

My favourite Chinese takeaway has been taken over and I’m absolutely gutted, the family that owned it has been there for donkey years. There chow mein was on point and I’ve never been able to find another takeaway local to me that could match it. Sad times 🥺🥺

[@zeez9053]

Typical as we go into the future most things get worse🤘👍🇬🇧❕

[@marksutton2860]

I feel your pain brother!

[@Beruthiel45]

We've been getting take-out for over 30 years at the same local Chinese restaurant. They changed hands 3 times but the menus always stayed great. They closed when the first Covid lock down happened last year and never reopened. So sad. 😥

[@mellowyellow1984]

@@Beruthiel45 it’s gutting isn’t it. I’ve had it once since the new owners and what we usually have was nice bar the chow mein (and that’s my favourite part of having a Chinese takeaway) gutted is an understatement. Felt like crying 🤣🤣

[@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?

[@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"

[@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

[@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!

[@gordyrampling7632]

Brilliant! Defo giving this a go. Cheers.

[@rsa420]

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

[@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 :)

[@oconnell88]

I'll never moan about the cost of a pot of curry sauce being £2 anymore now I've seen how much prep work goes into it

[@davey6024]

Mate im pretty sure there is no way that they would serve that up to us English. That level curry is for when they have the relatives over from China. we just get served curry powder mixed with water 🤣

[@PHealey1981]

Love you guys btw. Brilliant content! 👊🏻

[@40yearoldvirgil15]

Omg watching some of your previous recipes I'm salivating 😋🤤 Could you do some dishes with tofu by any chance? Your mums adorable 😊

[@ZiangsFoodWorkshop]

We have afew already on the shorts channel

[@ZiangsFoodWorkshop]

kzbin.info/door/5gUb-ctGEPISsfp3f_lpaA

[@40yearoldvirgil15]

@@ZiangsFoodWorkshop awesome thanks. Getting some great ideas off the vids I've watched 👍

[@candjim]

Cheers guys. I really do enjoy your content.

[@darrena2625]

I'm off to my local asian grocery for my monthly stockup so I'll be sure to get the extra ingredients I don't already have (thank you for the rest from your online store....like the plug ? ;) ) and I'll be set for a year's worth of curry sauce, unless my mates taste it and pinch a load like last time. Thank you both. Keep 'em coming :)

[@ZiangsFoodWorkshop]

Or buy from us, we are actually cheaper than most high street stores even with postage added

[@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

[@julielayzell1762]

Absolutely love watching you and your mum! I’ve made this from your TikTok recipe, the smell that came off the oil process was amazing! One problem I have, I only bought 150g of your curry sauce so was 75g short and it has spice but not a lot of flavour? If I buy more of your curry powder can I add it to the paste when heating it for the sauce? Or should I start it all again?

[@ZiangsFoodWorkshop]

Yes but I’d toast it off on a low heat in a dry pan for about 7-8 minutes to cook it out before adding it to the paste :)

[@julielayzell1762]

Thank you so much, I’ll do that when we next have it, can’t wait til you start selling yours on the website 😋

[@ZiangsFoodWorkshop]

❤️❤️

[@yvonnemitchell371]

Any chance of a Mongolian beef recipe? The foo young will probably kill me. I can't stop making it. Thanks for the recipe, it is delicious.

[@gavindaborn6280]

Looks amazing definitely gonna give it a go

[@mrm8839]

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

[@ZiangsFoodWorkshop]

Thanks 😊

[@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

[@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 :) 😊😊😊😊

[@ralph17p]

Damn. I am so going to make this. I normally buy the solid blocks of Chinese curry paste, but this looks so much better.

[@deancioffi145]

感谢您对中草药和成分正宗组合的惊人见解。酱汁神圣催眠，令人垂涎三尺。

[@ZiangsFoodWorkshop]

You are welcome ❤

[@julieross5778]

Hi chin, this process is amazing. Who'de thought so many different components are in this paste. Deffo trying this x thx to you and mum for all yr brilliant videos x do you do the curry leaves on the website x you said I must eat so many lemons lol

[@ZiangsFoodWorkshop]

Thanks 😊 and no we don’t, there super hard for us to source in qualities to sell :(

[@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

[@chrissimpson2573]

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

[@davepoole5582]

Love the show mate. And the food looks ace.

[@breachofthepeace1829]

Chin I’ve made this and it’s great. You’re right about the msg, it really needs it to taste authentic. I also add sugar (I’m sorry) and for chilli we like sriracha as it adds some sourness like how our local one tastes. All the best

[@ZiangsFoodWorkshop]

I add a Touch ID sugar myself :)

[@breachofthepeace1829]

@@ZiangsFoodWorkshop I forgot to add. The left over oil I’ve been using in other curries like the Shan Biriani packs and I’m making a lamb keema tonight. It really adds some extra depth.

[@paulreynolds9003]

Wow, didn’t realise that much work went into a curry sauce. Looks fantastic mate.

[@ZiangsFoodWorkshop]

Thanks 😊

[@heycallumj]

Glad I ordered some eastern star this week!

[@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.

[@amandahugandkiss8011]

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

[@blackmarya]

Does the flavour of the coriander come through strong in this? Tastes like soap to me 😅 dried coriander doesn't seem to though, can I use dried?

[@pauloliver1035]

No, it doesn't overpower, in fact its hardly noticeable, but not tried without so better to leave as is. It's a great recipe

[@blackmarya]

Paul Oliver ok thank you 😊👍

[@johnnyblunder]

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

[@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.

[@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

[@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

[@philipatkinson7039]

A lot of faffing about but worth it in the long run. You've just earned a new subscriber and I'll be definitely giving this a go instead of buying the goldfish brand 🤤😋👌👍

[@blackadder1966]

I'll try this one next time, I have your eastern star curry powder here in Australia.

[@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

[@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

[@MistressMitra]

🥰🥰🥰🥰yum!!!! I’m hungry already

[@earlofmeme]

If I can only get dried lime leaves how much, in grams, do I have to use instead because 15g dried leaves sort of looks excessive compared to how much you used in the video?

[@ZiangsFoodWorkshop]

You need free to render the oils out the leaves

[@doncavanagh7243]

Looks awesome thanks