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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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23 Feb 22, 08:47 PM |
#11
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Imagineer
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I use these, ones paste ones powder, both very similar taste but the Maysan paste is slightly nicer I think, I dont like the Mayflower one
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Rosen inn @ pointe May 2010, Rosen inn @ pointe & got married May 2011, Clarion inn LBV May 2012, Rosen international, RPR & Hilton Clearwater July/aug 2013 New York July 2016 Rosen @ pointe, Cabana Bay & All star sports Oct/ Nov 2018, New York July 2023 |
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23 Feb 22, 08:53 PM |
#12
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VIP Dibber
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23 Feb 22, 08:54 PM |
#13
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Thread Starter
Imagineer
Join Date: Jun 19
Location: Scotland, UK
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Thanks for all the replies!
Maysan, goldfish, mayflower just seem to be off the mark compared to the takeaway curry sauce for me. I have ordered a jar of Wingyip though so will give that a go! Maykway I will also check out. Will report back with Wingyip results next week! Edited at 08:57 PM. |
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23 Feb 22, 09:27 PM |
#14
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Imagineer
Join Date: May 10
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When we get a Chinese I buy a few extra and freeze them , it always seems to defrost and taste ok.
You could ask your local one which one they use, who knows if you are a regular they might let you buy one. My local butcher uses a fab Chinese marinade , I asked what it was and he said it was a secret but he gave me a small clear bag full to try at home. |
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23 Feb 22, 09:27 PM |
#15
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Imagineer
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I love Mayflower too lol tastes like the real McCoy to me.
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23 Feb 22, 09:36 PM |
#16
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Apprentice Imagineer
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Youngs curry sauce it is identical, we where told wrap chicken breast in tin foil and cook in oven for about 20 minutes, at same time make sauce in a big pot after it thickens add chicken, cook for short period, add lots of chopped onions then cook for few minutes only.
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The Grahams Billy , Liz , Liam & Gemma
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23 Feb 22, 09:43 PM |
#17
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Imagineer
Join Date: Apr 21
Location: Hertfordshire
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23 Feb 22, 09:48 PM |
#18
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Thread Starter
Imagineer
Join Date: Jun 19
Location: Scotland, UK
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Mayflower is the best we've found too but there's a depth to the takeaway sauce that I can't quite put my finger on.
I've tried Eastern Star curry powder doing a paste from scratch but I'm still missing that flavour. Pinning my hopes on wingyip, maykway and I might give the goldfish another try. As an aside I started following Ziangs food workshop on YouTube. It's a mother and son doing authentic recipes. We'll worth a watch if you like Chinese and funny too. |
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23 Feb 22, 09:53 PM |
#19
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Imagineer
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23 Feb 22, 10:29 PM |
#20
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Imagineer
Join Date: Apr 21
Location: Hertfordshire
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