Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Unclefrank on February 29, 2012, 01:26 PM
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Made this yesterday for a few friends
(http://www.curry-recipes.co.uk/imagehost/pics/ce6682c5fc785b56d8cd7421f1bd13c9.jpg) (http://www.curry-recipes.co.uk/imagehost/#ce6682c5fc785b56d8cd7421f1bd13c9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/42f5ff58c6b221ab62d6c90c6b9a9753.jpg) (http://www.curry-recipes.co.uk/imagehost/#42f5ff58c6b221ab62d6c90c6b9a9753.jpg)
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Hi UF,
That looks really nice :)
I've had this a few times when I was in the USA and over there it's covered in a batter which I don't really like.
Are you going to post the recipe for us all or is it already on here? :)
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Hi i use this one http://www.vahrehvah.com/Chicken+65:3560 (http://www.vahrehvah.com/Chicken+65:3560)
then added some, around 3 tbsp of this stuff http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=1&productId=352416 (http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=1&productId=352416)
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Thanks for that UF,
I have 2 Asian stores which I use, one in Crowthorns and one in Aldershot and I am sure I have seen that stuff in one of them somewhere...
As for that guy, he cracks me up!! ;D ;D
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Hi UF and 976bar
UF, those pictures look great. :)
I make this too with a friend of mine, at least once a month. He really likes it and invites me over to be 'sous chef' while he concentrates on deep frying the chicken and cooking the final dish. And I get a free meal out of it, which is a result!
UF, where do you get your Rooster brand Tong Ot Toi? We looked everywhere on the net for a UK supplier and ended up getting some off eBay USA initially, just to try it. It was too expensive that way, so we went through several home made recipes for it and various shop-bought generic chill/garlic pastes before finally settling on Flying Goose Brand Sriracha as a substitute. But the original brand in the video recipe is definitely the best.
Here's a pic of the last one we made. My salad presentation is a bit clunky - we usually go for a rocket and spinach mix. I also added a bit too much water so we ended up with a bit of a sauce, but it was still lovely. We add more chillies to make it blisteringly hot, too. :)
(http://www.curry-recipes.co.uk/imagehost/pics/1a49c7fae94dadff98541ba1e71d3995.JPG) (http://www.curry-recipes.co.uk/imagehost/#1a49c7fae94dadff98541ba1e71d3995.JPG)
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I must add that when cooking this dish, when you add the chicken to the sauce, i turn the heat up to high and stir and shake all the time, using a non-stick sauce pan http://direct.tesco.com/q/R.206-7054.aspx (http://direct.tesco.com/q/R.206-7054.aspx)
Then it becomes sticky and hot.
Also i add 1 tsp black pepper to the batter for the chicken and 1 tsp black pepper in the sauce.
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Hi UF and 976bar
UF, those pictures look great. :)
I make this too with a friend of mine, at least once a month. He really likes it and invites me over to be 'sous chef' while he concentrates on deep frying the chicken and cooking the final dish. And I get a free meal out of it, which is a result!
UF, where do you get your Rooster brand Tong Ot Toi? We looked everywhere on the net for a UK supplier and ended up getting some off eBay USA initially, just to try it. It was too expensive that way, so we went through several home made recipes for it and various shop-bought generic chill/garlic pastes before finally settling on Flying Goose Brand Sriracha as a substitute. But the original brand in the video recipe is definitely the best.
Here's a pic of the last one we made. My salad presentation is a bit clunky - we usually go for a rocket and spinach mix. I also added a bit too much water so we ended up with a bit of a sauce, but it was still lovely. We add more chillies to make it blisteringly hot, too. :)
(http://www.curry-recipes.co.uk/imagehost/pics/1a49c7fae94dadff98541ba1e71d3995.JPG) (http://www.curry-recipes.co.uk/imagehost/#1a49c7fae94dadff98541ba1e71d3995.JPG)
I went to Hyperama and they have an Asian section, anyway spoke to an Asian dude on the veg counter and he said "no difference" so i used the "Goose" brand as well.
Think it was 76 pence for a medium sized bottle.
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Guys, both dishes look good :P . But it's not a dish i am familiar with ???. Can you give me some background to it?? I can only look at food at the moment due to a crater in my mouth where a large molar used to reside >:(
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Hi there CH could try this http://in.answers.yahoo.com/question/index?qid=20070524211912AADir7I (http://in.answers.yahoo.com/question/index?qid=20070524211912AADir7I)
Quite a few stories. ;D
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Thanks for that Uf. The dish has an interesting backgroung and mystiqe to it ;D. I will get round to trying it, eventually ::) . There are so many dishes to try ???
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Those photo's have sold this to me also, will be giving it a go soon.
check out vachef drinking bitter gourd juice video when you've a spare minute ;D
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My neighbour's just called round to say he's cooking it again tonight, and I'm invited in on prep duties as usual. :) Just a note for anyone who does try this:
We use the video recipe at http://www.vahrehvah.com/Chicken+65:3560 (http://www.vahrehvah.com/Chicken+65:3560) that UF posted above. There is a written version there too, but unless it's been amended since I last saw it, it misses out an ingredient or two. It's worth watching the vid through and scribbling down a recipe based on that instead. :) Some of the chef's 'teaspoons' of spices and pastes look very generous, too; more like a tablespoon in some cases! We've upped our quantities as we see fit. It's pretty foolproof, anyway.
Here's the Sriracha we use as a substitute for the Tuong Ot Toi:
(http://www.curry-recipes.co.uk/imagehost/pics/16ec207d58f3ee320d9f66fa91c52c45.jpg) (http://www.curry-recipes.co.uk/imagehost/#16ec207d58f3ee320d9f66fa91c52c45.jpg)
Freely available in most supermarkets over here, unlike the Tuong Ot Toi which doesn't seem to ship outside the USA. IMO, there is a marked difference between the two when you do a taste test. The Tuong Ot Toi is more like a finely minced chutney, and tastes fresh, sharp, and sweet. The Sriracha is a table condiment and is a smooth puree, and tastes a little heavier and more processed. But in the finished dish, it's the best alternative we found.
The Guinness isn't part of the recipe. At least, not directly. ;)
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That's the same as i use Ian.s.
Don't forget to have the heat high when adding the chicken pieces to the sauce and keep moving the ingredients all the time, after about 3-5 minutes the sauce will get absorbed and it starts to get sticky, once this happens, serve.
With this recipe i had a look at around 6-7 recipes for Chicken 65 and noted what the main ingredients are then added what i liked to the finished recipe.
Don't forget to post the pictures Ian.s.
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Don't forget to have the heat high when adding the chicken pieces to the sauce and keep moving the ingredients all the time, after about 3-5 minutes the sauce will get absorbed and it starts to get sticky, once this happens, serve.
Hi UF
We usually do that, it's just that the last time I overdid the water and we didn't want to keep reducing in case we overcooked the chicken - schoolboy error, or perhaps too much Guinness. :)
With this recipe i had a look at around 6-7 recipes for Chicken 65 and noted what the main ingredients are then added what i liked to the finished recipe.
That's what it's all about, in my book. :)
Don't forget to post the pictures Ian.s.
I didn't take a camera with me this time; it looked more or less like the picture I've already posted, but with no visible sauce. :)
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Just to note this recipe was previously discussed in this thread:
http://www.curry-recipes.co.uk/curry/index.php?topic=5599.msg55000#msg55000 (http://www.curry-recipes.co.uk/curry/index.php?topic=5599.msg55000#msg55000)
(in case it helps anyone to look back on it). I might be tempted to try this one but something which has stopped me at the first hurdle is I can't seem to find garlic/chilli paste at Asda. Even the Maggi sauce which chewy mentions in the other thread seems Unavailable. What are people using for this ingredient?
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Hi Natterjak
I got the Flying Goose brand Sriracha sauce at a Tesco Extra store. They had the Maggi sauce too. :)
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Just to note this recipe was previously discussed in this thread:
http://www.curry-recipes.co.uk/curry/index.php?topic=5599.msg55000#msg55000 (http://www.curry-recipes.co.uk/curry/index.php?topic=5599.msg55000#msg55000)
(in case it helps anyone to look back on it). I might be tempted to try this one but something which has stopped me at the first hurdle is I can't seem to find garlic/chilli paste at Asda. Even the Maggi sauce which chewy mentions in the other thread seems Unavailable. What are people using for this ingredient?
Hi NJ
I also use Lingham's garlic chilli sauce which is fantastic with Sanjays 65 recipe.
Lingham's is really sticky/runny bursting with flavour and all natural. Beautiful Stuff.
(http://www.curry-recipes.co.uk/imagehost/pics/dcbaa42fb3cb07b983219a94bfbd73b3.jpg) (http://www.curry-recipes.co.uk/imagehost/#dcbaa42fb3cb07b983219a94bfbd73b3.jpg)
only1.29 gbp at Tesco
http://www.tesco.com/groceries/Product/Details/?id=251238300&sc_cmp=pcp_GSF_55461239 (http://www.tesco.com/groceries/Product/Details/?id=251238300&sc_cmp=pcp_GSF_55461239)
cheers Chewy ;)
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Thanks guys, I'll try to get the linghams.
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I picked up some Linghams Ginger/Garlic/Chilli today -
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I picked up some Linghams Ginger/Garlic/Chilli today -
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Hi Guys can anyone point me to Sanjays 65 recipe? Done a search and couldn't seem to find it. Cheers :)
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Hi,
There is a link on the first page of this thread 3rd post. Going to give this a go next week if I get time.