Quote from: adriandavidb on November 19, 2009, 10:34 AM
Where do you get it?  I immagine somewhere like on eof the Wing-Yip Chinese supermarkets

I can only direct you to stores in Copenhagen, Denmark unfortunately but here I find it in some Thai/Chinese stores. If you go looking for it, watch out for fake copies, it should have the rooster on the bottle and be made by Huy Fong Foods Inc. further info on spotting fakes can be found here --> http://www.huyfong.com/same/counterfeit.htm

Try it, this stuff is magic!

Hi All,

For all the chilli heads here this chilli sauce is a must! Its my absolute number 1 favourite and I've tried many. Before you know it you'll be smothering your cornflakes with it.



CM

Panpot,

I don't post very often but lurk almost constantly and I justed wanted to say that I for one greatly appreciate the effort you have put into getting these recipes and have really enjoyed them, the base is still one of my favourites and I like what the Bunjarra brings to the table.

Keep up the good work

CM

The Bombay Sandwich spread on the front page + extra sugar makes a bloody good one too!

I made this last night and it was lovely!. Thanks UB! 

Quote from: joshallen2k on September 07, 2009, 01:26 PM

QuoteI made this one last night and it was very nice. As the guy said in the video 'its as good as most and better than some'. I also marinated and grilled some chicken breasts with the Red Masala Paste but I don't think that was as nice as Blades Tikka. This gets me thinking that it could be improved if I concocted a Masala Paste based on Blades Tikka recipe.

Currymonster - I'm not sure that the chicken tikka is made with the masala paste. It could be, but like you, I'm sold on the Blades Tikka. The biggest difference between Blade's tikka and other tikka marinades (including the CBM masala in the CTM) is the absence of yogurt. Add yogurt to Blade's marinade, and you will see its somewhat similar to the CBM marinade.

I agree that the tikka probably isn't made with the Red Masala Paste but the recipe he gives makes so much of the damn stuff I thought I had to try and put it to good use 

I was thinking of either adding some yoghurt to Blades recipe and using that in place of the Red Masala or just by using a smaller amount of Blades marinade in the finished dish. I wouldn't be surprised if BIRs use their tikka marinade in the finished dish. Does anybody know if they do?

I made this one last night and it was very nice. As the guy said in the video 'its as good as most and better than some'. I also marinated and grilled some chicken breasts with the Red Masala Paste but I don't think that was as nice as Blades Tikka. This gets me thinking that it could be improved if I concocted a Masala Paste based on Blades Tikka recipe.

Ah I see, I was too quick to post

Sounds nice, I'll give it a try if I can find some decent fresh lamb round here.

Hi 976bar,

What would use this for? Sounds like the sort of thing I might enjoy as a dip

Hi Terrrrr,

I just freeze them whole and chop them when needed, a good knife will chop them even when frozen. Alternatively just wait for them to defrost, they defrost pretty quickly (ca. 15 mins).

CM