The Original Chinese Curry Paste NEW

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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
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
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
There is enough paste for about 20 portions..The paste in the video was made about a year ago stored in airtight container in my chiller..It has has an extremely long shelf life..If you eat more than 20 curries a year then this should ideal..The paste actually matures with age
The next day a layer of oil will form on top..This must be removed and can be used to flavour other things like noodle dishes etc..If left it will mix with the paste and your curry will be far too oily so it's important it's removed..Others will say leave the oil i recommend not too..It has to be removed for storing long term..The oil eventually will seep into the paste and be unusable..
This video is basically just to coincide with my recent chicken curry recipe. Some slight editing changes but not much...
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..
2 litres vegetable oil
600 grams onions
2 bulbs garlic with skin on
100 grams of root ginger
10 star anise
3 piece's of cinnamon bark..Morrisons own brand..
3 spring onions
8 bay leaves
600 grams Malaysian curry powder or just use Rajah mild madras curry powder. Some takeaways will also use this
400 grams pure creamed coconut
1/3rd cup of MSG..Available to buy online or from you nearest Asian store
1/4 cup salt
1/4 cup sugar
1 tbls chilli powder
1/2 cup turmeric
1 kg of plain flour
Method
Use a large pot and heat up your oil and then add all your veg
When the the onions are golden brown remove from the heat..Takes about 40 minutes
Next remove all the veg until all you are left with is the oil
Heat the oil back up again and then add all your spices
When it starts to boil turn the gas back down and then add your flour a bit at a time until you have a thick a paste
Next heat up your creamed coconut in a small container..Place it in the microwave until it melts
Add this to your paste and stir through
Keep the gas on it's lowest setting and every so often stir the paste to prevent it from sticking
A layer of oil will be present once fully cooled..
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