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

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Опубликовано:

28 сен 2024

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Комментарии : 473

@morgan1985uk 3 года назад

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 3 года назад

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 3 года назад

@@bobby6308 will you have an angry mrs too?

@workslob 2 года назад

I'd get rid of the wife lol

@tonyhurlstone7474 Год назад

Lol...same here mate 👍

@Mike-os6qd Год назад

😂😂😂Me too. I’m a Base Gravy Hoarder😱👍

@SuperFurry68A 2 года назад

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 RU-vid. 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 2 года назад

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

@DIYFixer 2 года назад

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 2 года назад

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 :)

@itsawinnerfereal 3 года назад

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 3 года назад

😊😊😊

@pauloliver1035 2 года назад

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...

@FlavoursbyMariem 3 года назад

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

@bicivelo 2 года назад

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 2 года назад

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 2 года назад

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

@donny121able 6 месяцев назад

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 6 месяцев назад

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

@loucos3686 3 года назад

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

@geoffduke1763 3 года назад

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

@Logicalx 3 года назад

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

@Lee1978R 3 года назад

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

@iPaddeh 8 месяцев назад

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

@ZiangsFoodWorkshop 6 месяцев назад

Thanks ☺️

@martinw8553 3 года назад

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. 👍👍

@allyk3015 3 года назад

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

@chezzie9646 3 года назад

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 3 года назад

Please do it’s awesome 😎

@guillaumesandmayer7053 Год назад

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 Год назад

❤️❤️❤️

@mellowyellow1984 3 года назад

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 3 года назад

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

@marksutton2860 3 года назад

I feel your pain brother!

@Beruthiel45 3 года назад

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 3 года назад

@@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 🤣🤣

@elleb3478 3 года назад

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

@ageoflistening 2 года назад

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.

@richm4100 2 месяца назад

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 2 месяца назад

This means so much to read, thank you ❤️❤️

@jay22098 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

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

@paulinegraham5869 3 года назад

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 3 года назад

Normal everyday basil :)

@armuk 2 года назад

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

@ryankelly5524 2 года назад

You guys would have THE BEST takeaway ever

@oconnell88 3 года назад

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 3 года назад

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 🤣

@DJohnners 7 месяцев назад

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!!

@jamie1901 2 года назад

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 2 года назад

Not at all

@jamie1901 2 года назад

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!

@sakurakuro2417 2 года назад

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 2 года назад

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

@KOMHuntTV 3 года назад

10:11 🥔 Trolls on your channel

@leeball4585 3 года назад

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 3 года назад

Lol. Love AP and level 42

@bockerwright4132 3 года назад

Abso-bloody-exactly.

@ace69ner Год назад

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

@ZiangsFoodWorkshop Год назад

Thank you 😊

@breachofthepeace1829 2 года назад

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 2 года назад

I add a Touch ID sugar myself :)

@breachofthepeace1829 2 года назад

@@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.

@jhdore 3 года назад

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 3 года назад

Yes it freezes fine :)

@rsa420 3 года назад

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

@chriscollins1704 3 года назад

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

@grahamcharlton861 3 года назад

Looks fantastic guys,well done brilliant video as usual

@skinbad1 6 месяцев назад

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

@ZiangsFoodWorkshop 6 месяцев назад

hahah

@marimundu8111 2 года назад

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

@charliegrant2270 3 года назад

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

@julielayzell1762 3 года назад

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 3 года назад

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 3 года назад

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 3 года назад

❤️❤️

@ralph17p 3 года назад

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

@alexandermiddlehurst6312 10 месяцев назад

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

@stephenmcnally8583 3 года назад

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 3 года назад

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

@mrwriter86 Год назад

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 Год назад

😂😂 really hope you like it!

@sheepbaba 9 месяцев назад

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

@chrissimpson2573 3 года назад

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

@darren_anscombe 3 года назад

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 3 года назад

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

@soundtech2914 3 года назад

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

@johnnyblunder 2 года назад

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

@PHealey1981 3 года назад

Love you guys btw. Brilliant content! 👊🏻

@youllthankmelater 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

Yes 👍

@susannerook4736 2 года назад

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

@johnbrown7689 3 года назад

Is there a list of ingredients and QTY needed ?

@40yearoldvirgil15 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

We have afew already on the shorts channel

@ZiangsFoodWorkshop 3 года назад

ru-vid.com/show-UC5gUb-ctGEPISsfp3f_lpaA

@40yearoldvirgil15 3 года назад

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

@gavindaborn6280 3 года назад

Looks amazing definitely gonna give it a go

@joncollins7730 3 года назад

I've gotta try this at some point. Goldfish brand is getting pretty expensive lol 👍

@jong2146 3 года назад

Try Mayflower £1 at Iceland. Wing Yip and Maysan are good alternatives too.

@gordyrampling7632 3 года назад

Brilliant! Defo giving this a go. Cheers.

@arkonite 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

Thanks :) 😊😊😊😊

@paulreynolds9003 6 месяцев назад

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

@ZiangsFoodWorkshop 6 месяцев назад

Thanks 😊

@georgehurst4344 3 года назад

I have your book and have made the curry sauce! It’s amazing. I’ll have to try this too. Do you/have you thought about selling your curry paste?? I’d buy a batch!

@ZiangsFoodWorkshop 3 года назад

Yes we hope to have them on the store buy this winter

@professionalidiots101 3 года назад

Gotta admit that does look really good. I love the fact that the finished dark curry sauce is then thinned/thickened multiplying the final volume. 👍🏻👍🏻👍🏻

@daze1945 3 года назад

Surprised you didn't put in the kitchen sink in the pot as well. 😂 Time for me to make a new batch of curry paste.......🧐

@ZiangsFoodWorkshop 3 года назад

😂😂😂😂😂😂

@lawryyx2640 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

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

@cazzzzzy 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

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

@blackmarya 3 года назад

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 2 года назад

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 2 года назад

Paul Oliver ok thank you 😊👍

@heycallumj 3 года назад

Glad I ordered some eastern star this week!

@sirwi11iam Год назад

I shall never take Chinese curry sauce for granted ever again!

@ZiangsFoodWorkshop Год назад

😂😂😂

@dennishorsfall2400 Год назад

Love your Mam. She is not here forever xx

@hollypops1987 3 года назад

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

@blackadder1966 3 года назад

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

@GoonerJak22 2 года назад

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 2 года назад

Massive shortage world wide of it

@kawasakisxi1 3 года назад

Dedication's what you need if you wanna be a curry maker .... lol

@Anteater23 3 года назад

Do all takeaway make their own curry paste?

@WareBare 3 года назад

I very much doubt it

@Jamie-pv8tg 2 года назад

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 2 года назад

Yeah just don’t add the chilli powder :)

@Jamie-pv8tg 2 года назад

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

@paddyglass 3 года назад

This is so different from the version in the book. Hard to know which to make, the one in the book has a bigger amount of spices in the second stage. Any advice?

@ZiangsFoodWorkshop 3 года назад

they taste very different too, to make smaller batches just half or quarter the amounts :)

@davepoole5582 3 года назад

Love the show mate. And the food looks ace.

@earlofmeme Год назад

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 Год назад

You need free to render the oils out the leaves

@leeclark7151 Год назад

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

@ZiangsFoodWorkshop Год назад

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

@leeclark7151 Год назад

@@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.

@metrobar3367 3 года назад

Can’t wait for the best char sui version.

@amandahugandkiss8011 3 года назад

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

@ChickenNugNugz2 Год назад

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 Год назад

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

@markboyer4221 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

Any but I’m using the green dragon

@ZiangsFoodWorkshop 3 года назад

Plain not self raising

@catniplightpaw 3 года назад

Very unexciting video, not need to watch this one, it's just roux's to trick us into watching them...roux's get it...anyway finally going to be trying this as the nights draw in and winter is coming :) Well done both, keep these coming, always great to see new videos from you both!

@ZiangsFoodWorkshop 3 года назад

I love a good pun 😂😂😂😂

@papalazarou72 Год назад

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 Год назад

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

@Welshwarrior85 2 года назад

My local takeaways Curry sauce is quite red in colour. Is this just due to food colouring or do you think it’s a different kind of recipe?

@ZiangsFoodWorkshop 2 года назад

Depends some have both

@Monthegreggs 2 года назад

In the original curry paste vid you posted there was no mention of the coconut cream/fresh herb paste. Do you use the paste in the takeaway kitchen? Only because it was omitted in the first video.

@ZiangsFoodWorkshop 2 года назад

Yeah this is the best version…

@MistressMitra 3 года назад

🥰🥰🥰🥰yum!!!! I’m hungry already

@jonjohnson2844 3 года назад

Do you have a take on the chip shop version? I believe it’s derived from Chinese but it’s definitely different in a way I can’t describe and goes better with fish in my opinion.

@ZiangsFoodWorkshop 3 года назад

It’s 99% of the time bought in

@mrm8839 7 месяцев назад

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

@ZiangsFoodWorkshop 7 месяцев назад

Thanks 😊

@kelvinphillips2930 3 года назад

Just made this but it’s really oily when cooked (WHY) please.

@ZiangsFoodWorkshop 2 года назад

The paste wil be really oily

@Calcouk 7 месяцев назад

Nice curry paste and lovely that you use fresh ingredients (basil and lime leaves). And .. your diplomacy is admirable. The spice is called Turmeric (not Choo meh rick), the clue is in the spelling. (subscribed)

@ZiangsFoodWorkshop 7 месяцев назад

I can’t read as I’m diagnosed as servely dyslexic , so saying the clue is in the spelling is like asking a colour blind person to describe colour

@Tampo-tiger 6 месяцев назад

@@ZiangsFoodWorkshop Take no notice Ziang. She started off nice but then descended into a viciously rude attack when it was totally unnecessary. She's obviously an educated woman, and appreciates diplomacy. I don't understand her bitchiness, but won't ever forgive her for this, ever, the little Scunthorpe. Or is it Attwater? 😁😁😜

@doncavanagh7243 3 года назад

Looks awesome thanks

@DIYFixer 2 года назад

is the left over oil used for cooking other foods or for just making curry paste

@ZiangsFoodWorkshop 2 года назад

Just curry but also used as a dressing

@CRA1G1EBOY 3 года назад

You had me till the coconut. Thanks for posting.

@DIYFixer 2 года назад

so what oil do u use for a wok like stir frying or other cooking, i thought u used flavoured oil to boost the taste of the food in all chinese restaurants

@ZiangsFoodWorkshop 2 года назад

Yes we have a video on it, aromatic cooking oil

@travisvideokid 3 года назад

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

@ZiangsFoodWorkshop 3 года назад

No sorry not yet

@robertmolldius8643 2 года назад

Thanx!😋🙂👍

@terrijacobs5524 3 года назад

This looks great, a lot of time but then you have curry sauce ready to go for months, I like the sound of that and will definitely be giving this a try! Is there anywhere I can see the recipe typed out?

@ZiangsFoodWorkshop 3 года назад

Yes remind me to type on out on patreon next week, getting married in a few days so time is short right now

@terrijacobs5524 3 года назад

I’m so sorry, I must have missed the notification that you had replied. Congratulations, I hope you had an amazing day!

@darren_anscombe 3 года назад

@@ZiangsFoodWorkshop congratz, hope you have a fab day !

@JS-ld1mn Год назад

I’ve been diagnosed with a gluten intolerance and chinese curry sauce is one of the things I miss the most! do you reckon this would work equally well with corn flour or a gluten free flour blend? thanks!

@ZiangsFoodWorkshop Год назад

Don’t use corn colour buck wheat, it’s not the same but it’s the best substitute

@nickyanderson15 Год назад

Hi guys, just a quick question on your curry pastes. The one I have purchased from your store requires 100g of paste for 300ml of water. But the paste made from your cookbook states that only 1 heaped tablespoon is required for 300ml of water. Is one a mistake or is it just due to the fact they are different pastes.

@ZiangsFoodWorkshop Год назад

Different paste, remember the book is standard recipes most likely to be found, the “best” version we offer no takeaway will be doing now as it’s too labour intensive and cost to much.