Ziangs How to make a Chinese Takeaway Beef Curry By Takeaway Owners

So fixed the sound issue, Thanks to Mr Curry for pointing that out!

Here is a very requested video, there are many ways of doing this, but as always we’ve tried to give you the “across the board” version to make it as close to a “typical” chinese takeaway as we can.

Beef Marinade:
200g top side beef
1/2 teaspoon of garlic powder
1/4 teaspoon salt
1/4 teaspoon MSG
drop of dark soy sauce
1/4 teaspoon of Bicarbonate of Soda

Curry Sauce
1 heap d/s of the curry paste we showed you to make
300ml water
1/2 teaspoon msg
1/3 teaspoon salt
pinch of sugar
1/2 copped onion
hand full of frozen peas

Corn starch or potato starch in case sauce isn’t thick enough

link to curry paste https://www.youtube.com/watch?v=qXWT7…

Curry Seafood Stew

Ingredients:
Clams, Mussels, Shrimp, and Scallops
Red Pepper, Sweet Potatoes, Green Onions, Carrots
Sake, Curry Paste, and Sake
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Fish Curry (Filipino Version)

Aling Oday’s quick and easy Fish Curry recipe. For ingredients and exact measurements,

Ingredients:
3-4 whole fish (Alumahan or Salmon or any fish)1 can (2 cups) coconut milk1/2 cup water2 small potatoes, slice into cubes1 small carrot, slice into cube1/2 to 3/4 tbsp. mild curry powder1 onion, sliced4-5 cloves garlic, minced1/2 green or red bell pepper sliced into strips1-2 tsp. cummin powder (optional)2 tsp. lemon or kalamansi juiceSalt & pepper to tasteOil for sautéing  Procedures:1. Pre-heat oil with pan. Fry the fish for 2-3 minutes on each sides (half cook). Set aside.2. In a separate pan, pre-heat oil and sauté garlic and onion till soft. Add coconut milk water, curry powder, cummin powder, lemon juice, pepper and season with salt according to your taste. Mix it well. 3. Then add potato and carrots and let it simmer for 5-10 minutes on a low heat.Once the potato is soft, add the half-cooked fish and bell pepper. Continue to simmer for 5 minutes then turn the fish over and continue to cook for another 5 minutes.4. Once the sauce thickens, remove from the heat and now ready to serve.
Best served with Rice.

Spicy Red Prawn/Shrimp Curry

Ingredients:

1. Prawn/Shrimp – 1/2 Kg
2. Fennel Seeds – 1 Tbp
3. Dry Red Chillies – 3 to 4
4. Garlic – 8 to 10
5. Small Onion/Shallots – 10
6. Tomato – 3 Big
7. Red Chilli Powder – 1 Tbp
8. Turmeric Powder – 1/2 Tbp
9. Salt To Taste
10. Sugar – 1/2 Tsp
11. Coconut Milk – 1/2 Cup
12. Coriander Leaves

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韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry

韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry

香辣口感超開胃！
鮮甜海味入咖哩～
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【特別感謝】食譜提供：Lina

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看似簡單的物品重新利用超聰明；普通的食材讓你吮指回味～

材料 :
咖哩女王-辣味海鮮1包、鮮凍大白蝦、五木純麵煮意-原味
透抽1條、文蛤10~15顆、大白菜200g、洋蔥1/2顆
蒜末1大匙
醃漬料
香油1茶匙
米酒1茶匙

做法：
1. 洋蔥切絲、大白菜切絲、蒜頭切末、透抽切適當大小塊狀
2. 文蛤灑入少許鹽巴吐沙
3. 鮮蝦剪掉長鬚，鮮蝦去殼挑腸泥 (蝦頭記得留著)
4. 碗中放入鮮蝦及透抽，倒入1/2茶匙咖哩女王_即溶咖哩粉、1/4茶匙辛香料、香油、米酒，抓勻備用
5. 適量油熱鍋，先將蒜末炒香後放入海鮮料，炒到蝦仁表面開始變色即可盛起，備用。
6. 原湯鍋將蝦頭放入(如果擔心普林過高的朋友們此步驟可以跳過)，半煎炒到蝦頭開始轉紅。
7. 接著放入洋蔥絲一起拌炒到略軟。
8. 將大白菜絲加入，加入約600ml的水並倒入咖哩女王_海鮮高湯包
9. 蓋上鍋蓋以中小火悶煮約15分鐘。
10.打開鍋蓋將表面的浮渣撈除並將蝦頭挑起。
11.倒入剩下所有的咖哩粉包，攪拌融化
12.接著放入文蛤、炒過的海鮮料、五木純麵煮意一起煮約3分鐘，待蝦仁熟透
13.隨意撒點蔥花提味，辣味海鮮咖哩湯麵就完成了！

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Coconut Curry Chicken

We’ll make an outstanding Coconut Curry Chicken, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com

With seasoned and marinated pieces of chicken simmered in a rich coconut curry sauce, this will be one of the best curry dishes you’ve ever had.

For this Coconut Curry Chicken You’ll Need…

3-4 lbs chicken (cut into small pieces)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato ketchup
4 sprigs thyme
2-3 scallions (chopped)
2 tablespoon parsley (chopped)
1/3 scotch bonnet pepper
1 cup coconut milk
1 1/2 tablespoon curry powder
2 tablespoon veg oil
1/2 medium onion (diced)
4-6 cloves garlic (smashed)
3 cardamom pods
1 cup water
4-6 grape tomatoes (optional)
2 tablespoon cilantro (chopped)

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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
Video Rating: / 5

/Kabab/Kebab(Restaurant Syle) – Non Veg Starter Recipe (in Tamil with English Subtitles)

Chicken 65 is a spicy, deep-fried chicken dish originating from Hyderabad, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like “Paneer 65” or “Gobi 65” use paneer (cottage cheese) or cauliflower instead. While the name “Chicken 65” is universally used to refer to the dish, there are many different theories claiming its origins.

Chicken 65
Chicken 65 (Dish).jpg
Course entree or quick snack
Place of origin India
Region or state Hyderabad, India
Serving temperature Hot
Main ingredients chicken, ginger, garlic, red chilles
Variations Taste varies by region and restaurant.
 Cookbook: Chicken 65   Media: Chicken 65

 

 

 

Dhaba Style Mutton Curry | Spicy Desi Style | North India Style

Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers.Mutton curry may be served with rice.The dish has been served with raji, a cereal.

Cameraman:-credits to Bishwash Rao.

INGREDIENTS:-(for 1 kg of mutton)
Mutton-1kg
onion:-800gm
ginger and garlic paste-2tbsp
Green chilli-2 or 3
Bay leaf-2 or 3
Tomato-100gm
salt-as per taste
Garam Masala- 1 tbsp
cumin seeds- 1 tbsp
cumin podwer- 2tbsp
coriander powder- 1tbsp
Mutton masala- 2 tbsp
red chill-2tbsp
turmeric-2tbsp
oil-2 cup
cook this recipe at low flame for 30 min then on mid flame for 20 min and the 20 min on low flame.keep stiring every 10 min.
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