im not a fan of prawns, but im deffo gonna give it a try ahha man i have so many things to try now
Looking for Asian/foerign foods
- Thread starter RagnarMan
- Start date
is that just msg?
pabloescaban
VIP Member
Yes, you can get it in any Asian or Chinese supermarket, some mainstream supermarkets do little tubs of it under the name Knorr season-all, its in the salt and pepper, vinegar and other condiments aisle
i heard its highly addictive though is that true and its bad for you isn't it?
pabloescaban
VIP Member
It's not addictive, well no more addictive than salt or anything else along those lines.
The jury's out on whether it's bad for you, I suppose having it for every meal isn't gonna do you any favours but a few times a week won't do any harm, you only use a pinch, not spoonfuls
i suppose the same applies to anything though really doesn't it even the healthies foods can become trouble if you consume more than you should
pabloescaban
VIP Member
Oh yes, a mate of mine ate so much salad, he had lettuce growing out of the top of his head, it was just the tip of the iceberg
glowinthedark
Member
Try the curry secret on fb lots of curry recipes and links to other sites.
pabloescaban
VIP Member
I posted three replies to this thread in September and all three have been deleted.
@RagnarMan quoted one in post #16 but there were others, all related to rice/Asian food.
Why were they removed?
@RagnarMan quoted one in post #16 but there were others, all related to rice/Asian food.
Why were they removed?
They should be showing for you now?
I'm not entirely sure why they were deleted looking at them. I'll update you later. Likely a mistake.
pabloescaban
VIP Member
Yes they're all there, thanks, I didn't know how many I'd posted but thought it was strange they all got removed, cheers
Over the last year I've started getting into making my own curries in a big way. First of all using this YouTube account Al's Kitchen then going down the BIR method using base gravy which is how the restaurants cook curries. I was sick of paying money for sub standard curries and then there's the hygiene aspect not knowing what's in your food so decided to get into it properly.
For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.
A base gravy I made just before Xmas.
You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.
A few curries I've made this year.
This is the Chasni I mentioned above on Al's kitchen YouTube channel.
Garlic chilli chicken using base gravy. Also available on Al's channel.
Pathia.
And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.
For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.
A base gravy I made just before Xmas.
You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.
A few curries I've made this year.
This is the Chasni I mentioned above on Al's kitchen YouTube channel.
Garlic chilli chicken using base gravy. Also available on Al's channel.
Pathia.
And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.
Those look amazing. I use a book called "The Curry Secret" that has the same method.
Thank you.
If anyone wants it I've just added an ebook in the downloads section which is the same book I used to learn myself how to make these curries using base gravy.
Link. Enjoy
glowinthedark
Member
I have also started doing my own and started on curry secret on fb,they have lots of recipes there and also give links to such as als kitchen misty ricardo and others.. i also now make my own base gravey in batches and also batchcook diferent meats in portions ready to make different curries on the day.
I also now make my own naan breads and onion bhajis. Took some doing but eventually got a lamb jalfrezi very similar to the takeaway i use.which is my favourite curry.
All this looks banging thanks for the link too bud!
Filipino adobo chicken, lumpia, pansit. All from the Philippines!
