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Induction wok hob:
Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Hello Welcome to jank’s food workshop i’m chin And this is my mum chew Yes chew [Music] Hello if you’re new to the channel we Teach you how to do chinese takeaway Food as well as traditional chinese food And chinese malaysian street food at Home Today what we’re doing mum we are doing Curry paste we’re not just doing the Curry paste we’ve done that before the Best curry paste Deepest no they’re the best the best Yeah it’s the best curry paste so the Best version of the curry paste yeah we Normally used to teach you how to do the Standard the most likely the most likely You will get we’d start a new series of Teaching you the best versions of them All yeah don’t go away anyway go follow Our shorts channel we have 60 second Videos on there and there’s a new video Every day as well as if you want to Support us and say thanks for all the Free video and content by all means head Over to our web store check us out our Prices are really really reasonable even With shipping we’re cheaper than most Online shops and we have merch like this So make sure you come part of the msg Massive mum’s just an ordinary top today Oh yeah and also we were on tv the other
Day so if you didn’t see that as also I’ll link a video up here of our Reaction to it so that was sweet anyway That was awesome it was cool It was awesome not just sweet it was Awesome too Yes you tell them mum Anyway Yeah keep on laughing yes that’s what we Like we’ll get on with the recipe now Okay so first off you’re gonna need some Catheter spark also known as chinese Cinnamon that goes in this is completely Personal i don’t like too much of this But some of you might like a lot so i’m Only putting in probably about three Five to five grams altogether And that goes into a massive amount of Vegetable oil we’ve got three and a half Liters right here one giant carrot So two normal sized carrots i guess two Teaspoons of cloves Ten grams of bay leaves Three grams of dried curry leaves fresh Is better if you can get them but dried If you can 15 grams of fresh lime leaves In there Five grams of crushed cardamom that’s it Crushed cardamom pods Green cardamom one whole sliced orange 100 grams of sliced ginger Three stalks of fresh lemongrass You want to crush them up yeah three Bowls of crushed garlic
30 grams of styronesis Yeah it does yeah bear in mind we’ve Chopped this up and we’ve let these dry For a little bit so they’ve been drying For two to three hours it helps the Process and gets a bit more flavor out Of it so we’ve got three stalks of Celery chopped We’ve got one leek chopped and one whole Onion chopped I didn’t explain this before so i’m Going to put this onto a heat i didn’t Plug it in so i’ll do that in a minute Um so we’re going to put this on to heat On a medium to low heat and we’re just Going to draw all those essential oils And that out of this and what we do with That is actually go on to make our paste With you need to make an aromatic oil First different from the aromatic oil we Showed you before This one’s very curry based as you can Tell with all the curry ingredients in It but yeah this is really important if You don’t do this your chinese curry Won’t have The same flavor depth of flavor yeah yes The death depth debt depth death depth Death It’s not it’s not going to be a death Curry But you know you know what we’re e-p-t-h Depth yeah so there we go i’m off to Plug this in and get this started and
This is going to take a long time it’s Going to take about an hour to two hours To draw that moisture out but i’ll show You what you need to look for and you Don’t want it on too high because you’ll Burn it if you burn it your curry will Be bitter yes definitely it’ll be bitter We do not want bitter no yeah we’re not Kate nash here Do you know where that’s from Okay yeah it’s a song why are you so Do you bitter Anyway we’ll carry on yes right okay so You don’t want it boiling much more than That any faster than that and you run The risk of burning everything some Places will actually put their chilies In at this stage we don’t do that they Can burn quite easily Um and secondly you can’t control the Heat then so if someone doesn’t really Like chili you cannot take that chili You can’t take it out yeah yeah exactly So we tend to make quite a mild paste And then Add to that later on if people want it To be a bit punchier if that makes sense So as you can see you want it to be like This not too not a rolling sort of boil Suppose you’re not boiling it more than A simmer yeah and then you’re gonna let This go until the onion’s brown really And then i’ll show you what the color They should be like
At the end So we’ll see you in two hours i’ve got Burgers on the go there so I’m gonna go tend to them as well as uh Do this see you in about an hour yeah Don’t go away please don’t please come Go Don’t go [Music] Okay so it’s been about two hours now It’s ready what you’re looking for is You don’t want these to be too dark Otherwise you’ll have a bit of flavor That’s the oranges by the way i’m Pointing that but you want the onions And the garlic to start browning like That any darker than this again it will Start to go bitter but this is perfect Now so what we’re going to do is we’re Going to turn off the heat i’m going to Leave this to sit for at least 24 hours And then what we’ll do is we’re going to Heat this up slightly not so it’s hot Boiling like this just so the liquid is Less viscous after 24 hours that is and We will fish all that stuff out because If you don’t heat up a little bit the Oil gets really sticky on everything Warming it back up a little Allows that all to drain off this stuff Here we’ll see you in 24 hours but You’ll see us in Split second Exactly
Right so mum’s not here today because She’s at work she will be here for the End of the video when she finishes so This has been sitting for 24 hours and I’m just gonna put this on to like i Said before allow the oil to become less Viscous and then what we’re going to do Is drain that you’re not trying to heat The oil up so it’s hot you’re just Trying to make it warm if you eat heat It up till it’s hot you’ll overcook it So like now you can see it’s becoming More like water Than thick oil drain this out i’m just Gonna put a colander in a large bowl and I’m gonna tip the mixture in and then Sieve it strain it strain it [Music] Smells Amazing i’m gonna swear then i’m not Allowed to on this channel i swear a lot Of tick tock so if you go over there and You’re offended by swears don’t go over There Pull this out Let all that oil drain off see if it was Cold it wouldn’t flow like that and You’d lose a lot of that lovely good Delicious aromatic oil in the stuff that We’re going to discard you can also pass This for a sieve if you want to make Sure that it is nice and clear i’m not Going to i’m just going to use as is On to making the paste to a blender
We’re going to add a whole block of this Stuff here most takeaways we use pride Or ktc remember we sell this stuff on The website we’re really reasonably Priced even with shipping we’re actually Cheaper than most online stores so if You want to say thanks for all the free Content make sure you head over there And support us chinatown.com so that Goes into blender also for daily videos On cooking and well stuff like this and There’s loads of traditional stuff we do On there as well make sure to go to our Shorts channel jan’s shorts i’ll put the Link up here and below and here goes two Thirds of a banana Same of fresh pineapple Banana adds texture and the coconut Along with the pineapple add some Sweetness to this paste 30 grams of Roughly chopped coriander Fresh same amount of mint And again same amount of basil You’re like what Trust me put that all in and blitz it up Okay so you want it pretty well blitzed Like this and now we’re going on to the Second part we’re gonna put this on a Low heat and we’re gonna put in our Flour first 500 grams of plain flour i’m Gonna toast this off now what this does First is to make sure it’s cooked before We put anything else in it means you Spend less time turning it and trying to
Cook the flour out cuts the actual Cooking time down by half curry paste is Long and tedious it does take a while to Do no matter what shortcuts you take Like this and it is one of those things That takes time to perfect i can’t teach You how to do it without you being there In person i can show you but without Actually seeing what you’re doing wrong It’s really difficult to say okay so You’ve overcooked it that smell right There means it’s not ready that smell Right there means it is ready it’s just I can’t give you those things over a Video also make sure you get your msg Massive t-shirts i’m really proud of These and also cooking curry paste isn’t One of those things where you can just Leave it you’ve got to give it the time It needs the energy like a good Relationship that’s a weird thing to say But you know what i mean there’s mum When i need her and eloquent say working How dare she you don’t want to over Toast the flower either you do that and It will burn trying to cook off all the Other ingredients so you want this on Medium to low heat and you’re going to Toast it for about five six minutes Flour would have changed color slightly Got a bit browner you probably won’t Notice it though to be honest and then That’s when you add in your oil 1.2 Liters of that lovely oil you made
Earlier so you’re not going to use all That oil but that oil will keep in an Airtight container for at least a year To this we’re going to add 450 grams of Eastern star curry powder 60 grams of cumin 20 grams of chili powder not hot Again 20 grams of turmeric or turmeric Or however you pronounce it and then We’ve got 50 grams of Garlic powder And then you add your paste Mix it all in and we’re just going to Cook this off for about 30 to 40 minutes On a medium-low heat constantly stirring Again you do not want this to catch this Catches you’ve absolutely Effed it God smells absolutely amazing so i’ll See you in about an hour so this be Cooking for about 40 minutes is done Best results you want to leave this Overnight again but you can use it Straight away it just won’t be as Punchy when you leave it to stand a Layer of oil will rise to the surface You want to keep that especially when You decant it out into a container layer Of oil helps preserve it in the fridge In a container airtight container this Is gonna last six seven months that’s Why we showed you how to make such a Large quantity plus making in small Quantities it doesn’t taste as good but
You can all you have to do is divide the Ingredients up so if you want to make Half this you divide up by half and this Will actually make a lot of curries Probably 20 to 30 curries out of this Paste and we’ll show you how to make This into a sauce When mum is back so this is how it Should look once it’s cooked off any Darken on this and you probably burnt it Okay so mum’s back now what we’re going To do is we’re just going to put two Chinese spoons of the paste we just made Into this So two in there i’m gonna put this on The heat now So to this we’re gonna add probably About A quarter teaspoon of msg and the same Salt and then what we’ll do at the end Is to test it Okay so when this starts heating up and Bubbling like that you want to add water There’s no set amount it’s just until It’s the right consistency And then when it’s at the consistency You want how would you like your curry Sauce stick or thin comment below with Said more water And then i’m gonna try it so now we’re Gonna dish this up i’m gonna have this With chips yeah look at that Perfect curry sauce to me So we’ve got some chips well these are
French fries but you know what i mean And some Curry sauce Chips and curry sauce You go first Look at that texture yes it’s that it’s The banana that gives it almost a grainy Texture even though it’s not grainy but You guys know what i mean Very very good News more chili There’s sweetness of it it’s not like Sweet sweet you know yeah because we Like chili Chili Enhance the flavor And then take away what they would Actually do is make a batch up like this And put it into a bay marine to hold it And then they’d cook their meat off If they’re going to make a curry out of It and then they label that up and pull It into recovery we’ll show you how to Use this like that um soon now a later Video yeah maybe not next video or we Might do it as a quick one-off video Yeah later on yeah and then they just Laid all that in on top and then you Have your chicken or beef or mushroom Curry this also is the actual sauce that You get in a in a cup There’s no there’s nothing else to that All they do is take out the heat off the Heat and put it into a cup and then
You’ve got your curry sauce yeah And that is the best Version of the chinese curry sauce Happy cooking happy eating [Music] You
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