Well done Gav for getting into their Kitchen (my wife says its cos you didn't pay the bill! Lol...) not easy I know.  The sauce looks tasty. 

Stu

Quote from: Phil [Chaa006] on March 13, 2015, 10:03 AM
For longer than I can remember I have sworn by Japanese soya sauce, and by Kikkoman in particular, but on a recent trip to Wing Yip in Croydon a bottle of Lee Kum Kee "Double Deluxe Soy Sauce"


                 

Phil.   I will def get this next time at Wing Yip.

Thanks for tip

Cheers
Stu

I was smirking and thinking your showing off putting that link up Chewy but when I saw ABC Kee Cap Manis sweet Soy I changed my mind....  Best Soy ever....,!,!,!,! 

Thanks for that JerryM.  From other posts  I can see your on a 'mission' as well....   Good luck too.....

Cool.... Cheers I'll check it out.   

Quote from: fried on April 10, 2015, 06:34 PM
Have you checked out 'handi' precooks or 'viceroy precooked chicken'?

The recipes are very similiar, but without the onion. It certainly gets a certain taste into your food.

Nope. Is 'Handi' the packet name of a brand called Shan.  -    I'm guessing Viceroy is the 'Indian Restaurant.com' YouTube guys?

Stu

Quote from: fried on April 10, 2015, 05:42 PM
I've seen this kind of traditional/ base sauce idea mentioned in a couple of places. It seems like a strange idea, why not just make a traditional curry for 8 or more, then freeze it. I can't see what time you gain, unless you're short on freezer space. Not convinced its not just a new way of seperating fools from their money  .

Me too.  I've used a very similar & traditional method to make curries for years.   It's always the same:

Fry Onions
Add G & G
Add powdered spices
Add Toms
Add little water from time to time to avoid catching/burning

But what I wanted to share is: since finding this site in January 2015 and being introduced to BIR, PRE-cooked Chicken etc... I have used this paste to make my pre-cooked Chicken.
I've simply taken the above, added approx 1 litre water & 1 litre Garabi, brought upto the boil and added the marinated Chicken. The result is amazing when I've used the Chicken & some of the sauce in my curries.

As you say Fried, why not just use as a curry as it already is and just freeze it.

Here's a picture of exactly what we're talking about taken a couple of years ago.

But got to say it goes well for the pre-cooked Chicken in a BIR STYLE and to spoon some into your almost finished curries....

I recon this book will be same ol same ol....  Lol - Give me your money! 

Bob

Not sure if these pans are good for home kitchen use...  When shaking the pan while cooking, I managed to scrap the black paint off the cooker grate!  Misses aint happy !!  .   Take a look at the 3rd picture of the underneath and you'll see what I mean!   She also hates the noise, but I love it! 

Yeah ok.  My gut feeling is I've worn it in hence now smooth.  Also worth noting that the steel spoon now travels around the pan without catching! 

I also have purchased Ali Pans recently.  Only used one of them so far.  I was concerned how much Ali I was eating too.
After 3 weeks of use it has turned smooth on the inside.  The underneath of the outside is wearing and loosing its wedge!
I will carry on with them.