Does anyone have an authentic chinese curry sauce recipe?

I am looking for something quality, that is very spicy, something I can make at home in a pot or wok, most importantly though I want a sauce recipe of the standard you would get a good chinese take-away/restaurant.Does anyone have an authentic chinese curry sauce recipe?
Chinese Curry Sauce, Like you get from the Take Away



This is the type of curry sauce sold in Chinese take-aways. People often buy it with potato chips or French fries. It can also be eaten with rice. The recipe comes from a friend who used to own and run several Chinese take-aways and is an excellent cook-Mamta



Ingredients

鈥?2 tbs. oil

鈥?3 cloves garlic, chopped

鈥?1 inch piece ginger, peeled and chopped/pureed or thinly sliced

鈥?2 tbs. plain flour

鈥?2 tsp. curry powder (Madras or similar from Chinese grocers)

鈥?1/2 tsp. salt, adjust to taste

鈥?1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)

鈥?1 tsp. sweet paprika powder



Instructions

1. Mix curry powder and flour in a bowl and keep aside.

2. Heat oil.

3. Add ginger and garlic and stir fry for 1-2 minutes.

4. Add flour and curry powder mix and allow it to bubble.

5. Add salt, paprika and chilli powder. Stir.

6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the 鈥榯ake-away, shops and people generally buy it with chips/French fries, as a dipping sauce.

7. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.

8. Serve hot, with rice or noodles.



Notes

鈥?You can also add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.

鈥?One of our readers 'Topconker' recommends using 1 teaspoon Bolst's hot curry powder, instead if Madras Curry powder.
http://www.cooks.com/rec/doc/0,1618,1451鈥?/a>



CHINESE NOODLES



2 1/2 c. fresh rice noodles, cut into thin strips

1/4 c. bean curd, diced

2 c. bean sprouts

1 c. sliced shallots

8 dried Chinese mushrooms, soaked for 30 minutes in hot water, discard stems, and finely slice

2 fresh red chilies, chopped

1 green pepper, finely sliced

1 red pepper, finely sliced

5 tbsp. basic Chinese vegetable stock



SAUCE:



2 cloves garlic, chopped

2 tsp. chopped fresh ginger

1 tbsp. low-salt soy sauce

1 tbsp. dry sherry

2 tsp. sesame seeds

1 tsp. corn flour

1 tbsp. fresh orange juice

Freshly ground pepper

3 tbsp. basic Chinese vegetable stock

1 tbsp. mild-medium hot curry powder



Mix sauce ingredients in a bowl. Bring a large saucepan of water to the boil. Plunge in noodles for 30 seconds. Remove and drain. Stir fry bean curd in a hot wok or non-stick frying pan for 1 minute with 2 tablespoons of vegetable stock. Remove bean curd from wok and set aside. Stir fry bean sprouts, shallots, mushrooms, peppers, and chilies for 2 minutes in wok with 3 tablespoons of vegetable stock. Return bean curd and noodles to wok. Add sauce and toss over low heat for 2 minutes. Serve hot.



http://www.recipeszone.net/chinese-recip鈥?/a>



Chinese Recipes - Curry Sauce



Ingredients



路 200g or 7oz plain flour

路 200g or 7oz curry powder

路 Half (small) an onion peeled

路 陆 glove of garlic

路 255ml or 17 tbsp of vegetable oil

路 Selection of herbs to taste

路 28g or 1 oz dried coconuts dessicated.

路 5ml or 1 teaspoon of red chilli powder

路 Salt and freshly ground pepper



Preparation



Heat vegetable oil in stewing pan then place garlic, onions and dried coconut. Continually stir for about 20 minutes. Cook until onions and garlic are brown around the edges. Then remove the garlic, onions and coconuts using a metal strainer. Leaving the vegetable oil.



Whilst the vegetable oil is still hot, stir in the plain flour until it forms a creamy paste. After 5 minutes stir in the curry powder, making sure that you slowly sprinkle in the curry powder. Lastly sprinkle the red chilli powder and stir in well. This should be left to cook at a medium heat for approximately 30 minutes, making sure you continually stir with a wooden spoon and do not allow the paste to burn.



This now forms the curry paste, which is ready to cook and can make up to 10 servings.



When the curry paste is left to cool down completely it can be frozen.



To prepare the curry sauce for up to four persons, place 4 large tablespoons of curry paste in a Wok and heat gently. Add approximately 800ml water to taste; continually stir making a creamy and smooth sauce. Add more water or paste as required, depending on the thickness of the sauce you require. Garnish with salt to taste.Does anyone have an authentic chinese curry sauce recipe?
No but I'll have a No. 39 with fried rice please
No sorry, I don't cook.Does anyone have an authentic chinese curry sauce recipe?
buy one of the powdered concentrates, if you make the whole packet it can be put into portions and frozen. its so easy to cook from frozen and used for veggie curries (mushrooms etc)as well as meat. the one i use is AMOY
If you felt like cheating you could use a good-quality sauce like Wing Yip Original Chinese Curry Sauce Concentrate.



http://www.wingyipstore.co.uk/product-092965.html
Beef and Peppers in Black Bean Sauce



INGREDIENTS:



* 3/4 pound steak (sirloin or flank is good)

* Marinade:

* 1/2 teaspoon sugar

* 2 teaspoons soy sauce

* 2 teaspoons Chinese rice wine or dry sherry

* 1 1/2 teaspoons cornstarch

* 1 tablespoon vegetable oil, such as canola

* Other:

* 2 bell peppers, 1 green and 1 orange or red

* 1 small onion

* 1 tablespoon Chinese fermented black beans or black bean sauce, or to taste

* 2 cloves garlic

* 2 large slices ginger

* 4 tablespoons oil for stir-frying, or as needed

* 1/2 cup chicken stock or broth or water



PREPARATION:

Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.



While the beef is marinating, prepare the vegetables.

Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.



Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.



Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.



Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.



Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve hot.