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I have been AWOL for a while as i am a Chef and have been working silly silly hours helping a friend open a restaraunt.
It is cantonese and dim sum and thought you guys would enjoy some pics of the kitchen..still in lrogess at the time i snapped these

Quote from: Edwin Catflap on July 01, 2014, 02:25 PM
Hi Guys

Anyone know where to get a cheap Chinese cleaver as they would use in a TA

Cheers

Ed

Dont buy the cheap, light ones with stainless steel handles. They are horrid to work with and require constant sharpening as they loose there edge quickly.

Most TA's will use no.2 San Han brand. Or any no.2 with a wooden handle. Ask at the tills of your Chinese supermarket as they keep them in the back and often don't display the good ones. (Often only the shite stainless steel ones in the blue boxes)
You can get a nice one for ?10-25.

Or use this site, LOTS of London chefs use this place for custom, handmade knifes at extremely good prices. Very cheap postage too ($8) direct from japan.
http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver

5 out of the 8 TA chefs i work with use these knifes. Specifically the Sugimoto Chinese Cleaver SGMT No.7. The rest use the No.2 San Han you can get from Asian shops.

DON'T skimp and buy some cheap ?3-5 knife. The steel used to made them is rubbish and they loose there edge quicker than a fat girl will swallow a cake.
They are very unbalanced and feel horrid to cut with.
You will spend more time sharpening it then cutting with it.

Like i said ?10-25 you can get a GOOD no.2 cleaver with a wooden handle from a Chinese supermarket. Or order online from a site like http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver
I have the Suien Chinese Cleaver from here.

Quote from: Secret Santa on June 15, 2014, 10:44 AM
HAhaha! Love it.  ;D

I recently made a scotch bonnet chilli sauce and had a similar reaction when I tasted a teaspoonful and I can eat a phall no problem. Don't think I'm daft enough to try that stuff neat though.

Im guessing you would handle it better than me if you enjoy eating a Phall.
making your own scotch bonnet sauce!? You must be crazy! I take the wimpy route of de seeding and veining them before using. :/

Quote from: loveitspicy on June 14, 2014, 11:18 PM
Absolutely fabulous!!!!

Its 0500am here what a laugh - brilliant!

best, Rich

I'm glad you enjoy my pain mate!:-( lol

Good lord!

Tried this stuff in a curry today and have a suspicion i wont have a toilet tomorrow! Pray for me!

I got hold of some last year, tried it on camera and nearly died. Today i was halfway through making a Vietnamese curry and realized i had ran out of chili powder AND chilies. I know.. shame on me!
So pulled it out of the cupboard and put ONE drop in. Spent the last half hour with my mouth under the tap. Evil stuff.

Anyway, thought i would let you know just in case you don't hear from me again, i have died on the toilet from a ring of fire.

You chili heads out there get you some of it, experience the pain!

Embarrassing video of my pain from last year has been attached, ENJOY!

https://www.youtube.com/watch?v=jiUiO8TJCVA

This is the marinade used at one of my favourite Leicester curry houses.

* Scaled down for home use *

8 chicken thighs (i use skin on)
1 tbsp salt
1 lemon, juice only

Marinate chicken in lemon juice and salt for 30 minutes

* This seals the meat, keeping it juicy and stopping other ingredients drawing out moisture *

5 tbsp natural yoghurt
1 tbsp garlic & ginger paste
1/2 onion, finely sliced
1 tbsp tomato puree
1 tbsp garam masala
2 tbsp tandoori masala
1 tsp hot chilli powder
1 tsp fennel seeds, toasted
1 tsp cumin seeds, toasted and ground
1 tsp dried mint leaves
1 tsp colmans mustard powder
1 tsp red food color
1/2 tsp yellow food color
small bunch fresh coriander, chopped

Marinate chicken in mixture overnight or atleast 6 hours.

Preheat oven to its highest temperature (250c) for atleast 20 minutes, then place meat on a rack over a foil covered tray.
Roast at highest temp for 20 minutes, rotating pan 180 degrees half way through cooking.

let chicken rest for 10 minutes before using.

* If using lean meat like chicken breast, marinate no longer than 6 hours, as meat will become dry *

* I was told by the chef that mustard powder is his preference, but some places use the more bitter mustard oil. *