Stir fry sauces
Discussion
For Chinese I make my own...so much tastier than anything out of a jar and better than most takeaway-esque restaurants as well.
Give a google and you will find lots of tested recipes/blogs. One that I like is http://thewoksoflife.com
Some others that I use / adapt are
http://rasamalaysia.com/
http://www.browneyedbaker.com/chinese-beef-and-bro...
I tend to find a few recipes, look at commonalities for things like ratios etc... and then do my own thing. I probably do homemade Chinese "takeaway" (not 100% authentic, slightly westernised, but more authentic than anything from a pouch) at least once a week. Its cheaper than going out or making at home with a single-use pack because the staple ingredients you buy in (dark & light soy sauce, mirin, rice vinegar, sesame oil, garlic, ginger, dried chilies) last for tons and tons of meals. It is also much tastier and healthier.
For Indian I am not that ambitious (yet) and tend to buy in packet sauces even though I know the above (cheaper in long run and not that hard once you start doing it) probably applies. I started doing Chinese at home because I don't like UK Chinese food and find it gelatinous and disgusting. Even though cheap, it isn't cheap when you throw it all away. But, there are so many yummy indian options that I haven't felt as motivated to learn. However,I do make at home once every few weeks or so and when I do I like "Holy Cow" the most and "Spice Tailor" isn't bad either. I also love the Waitrose spinach & carrot pilau rice and keep it on hand for having with a curry even if we get takeaway.
For Thai, I use "Thai Taste" pastes and build on that.... That is the only Thai curry sauce/paste that doesn't taste entirely artificial and I actually find one can do reasonably authentic meals (lived in Thailand a year...so take that for what you will). The only Thai I have done from "scratch" is http://www.williams-sonoma.com/recipe/spicy-chicke... and this reminds me a lot of Thailand.
Give a google and you will find lots of tested recipes/blogs. One that I like is http://thewoksoflife.com
Some others that I use / adapt are
http://rasamalaysia.com/
http://www.browneyedbaker.com/chinese-beef-and-bro...
I tend to find a few recipes, look at commonalities for things like ratios etc... and then do my own thing. I probably do homemade Chinese "takeaway" (not 100% authentic, slightly westernised, but more authentic than anything from a pouch) at least once a week. Its cheaper than going out or making at home with a single-use pack because the staple ingredients you buy in (dark & light soy sauce, mirin, rice vinegar, sesame oil, garlic, ginger, dried chilies) last for tons and tons of meals. It is also much tastier and healthier.
For Indian I am not that ambitious (yet) and tend to buy in packet sauces even though I know the above (cheaper in long run and not that hard once you start doing it) probably applies. I started doing Chinese at home because I don't like UK Chinese food and find it gelatinous and disgusting. Even though cheap, it isn't cheap when you throw it all away. But, there are so many yummy indian options that I haven't felt as motivated to learn. However,I do make at home once every few weeks or so and when I do I like "Holy Cow" the most and "Spice Tailor" isn't bad either. I also love the Waitrose spinach & carrot pilau rice and keep it on hand for having with a curry even if we get takeaway.
For Thai, I use "Thai Taste" pastes and build on that.... That is the only Thai curry sauce/paste that doesn't taste entirely artificial and I actually find one can do reasonably authentic meals (lived in Thailand a year...so take that for what you will). The only Thai I have done from "scratch" is http://www.williams-sonoma.com/recipe/spicy-chicke... and this reminds me a lot of Thailand.
anomie said:
For Chinese I make my own...so much tastier than anything out of a jar and better than most takeaway-esque restaurants as well.
Give a google and you will find lots of tested recipes/blogs. One that I like is http://thewoksoflife.com
Just had a look, looks good. One I like which is quite similar is http://www.mummyicancook.com/Give a google and you will find lots of tested recipes/blogs. One that I like is http://thewoksoflife.com
Shes just launched a book which is good too
A super simple and crude Sweet and sour;
Rough quantaties for 2 people
Tin of Pineapple
1tbsp Ketchup
2tbsp Sugar
1tbsp Rice Wine Vinegar
Chuck the juice from the tin in a pan, add a load of sugar, add a load of ketchup and some vinegar.
Heat... stir... thicken with some arrow root.
Add the chunks to the stir fry separately and once that's cooked chuck the sauce on.
If you think of the sweet and sour you get from a takeaway it ends up like that but maybe a bit fruitier.
Rough quantaties for 2 people
Tin of Pineapple
1tbsp Ketchup
2tbsp Sugar
1tbsp Rice Wine Vinegar
Chuck the juice from the tin in a pan, add a load of sugar, add a load of ketchup and some vinegar.
Heat... stir... thicken with some arrow root.
Add the chunks to the stir fry separately and once that's cooked chuck the sauce on.
If you think of the sweet and sour you get from a takeaway it ends up like that but maybe a bit fruitier.
I experiment with varying combinations of:-
> Soy sauce
> Mirin
> Sesame Oil
> Fresh Lime juice
> Chinese 5 Spice
> Chilli
> Garlic
> Honey
>Ginger
> Fish Sauce
> Oyster Sauce
> Fresh Coriander
> Various other additions such as toasted sesame seeds, fresh black pepper, szechuan pepper. Also got some potato starch which I bought to make Karaage which I am sure has other uses but I am a bit in fear of it at the moment
> Soy sauce
> Mirin
> Sesame Oil
> Fresh Lime juice
> Chinese 5 Spice
> Chilli
> Garlic
> Honey
>Ginger
> Fish Sauce
> Oyster Sauce
> Fresh Coriander
> Various other additions such as toasted sesame seeds, fresh black pepper, szechuan pepper. Also got some potato starch which I bought to make Karaage which I am sure has other uses but I am a bit in fear of it at the moment
Edited by al1991 on Wednesday 18th January 09:02
I make my own satay a combination of the following it's never the same twice but always good:
Soy sauce
Rice wine vinegar
Fish sauce (not too much of this)
Garlic and ginger
Crunchy peanut butter
Dried chilli flakes
Marinate the chicken in the above and I grill it (not a well known Chinese way of cooking) makes a great starter or put it with home made egg fried rice. Always tastes better / healthier than a take away or packet sauce.
The only thing we get from the Chinese takeaway currently is duck and pancakes god knows how you would go about creating that at home!
Soy sauce
Rice wine vinegar
Fish sauce (not too much of this)
Garlic and ginger
Crunchy peanut butter
Dried chilli flakes
Marinate the chicken in the above and I grill it (not a well known Chinese way of cooking) makes a great starter or put it with home made egg fried rice. Always tastes better / healthier than a take away or packet sauce.
The only thing we get from the Chinese takeaway currently is duck and pancakes god knows how you would go about creating that at home!
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