Mayflower Curry Sauce

This threads feels like absolutely civilisation. I moved to a different part of the country where there is zero computing "Chinese curry sauce".
 
while it can be sorta similar it ends up often tasting no where as near as good as a proper chinese curry sauce. just find a really good one ask em or just have the sauce from them.
 
~>Dg<~ said:
while it can be sorta similar it ends up often tasting no where as near as good as a proper chinese curry sauce. just find a really good one ask em or just have the sauce from them.
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It's very very similar, it's convenience to have this for £1 in a tub in your cupboard instead of going to the Chinese every time to ask for sauce is a no brainer really.
 
TurtleTwo said:
It's very very similar, it's convenience to have this for £1 in a tub in your cupboard instead of going to the Chinese every time to ask for sauce is a no brainer really.
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i fell for it myself for convenience then after a couple of times you eat it you realize its not even close to a good chinese curry sauce. its like eating scooby doo.
 
Each to their own and all that. I definitely found its the closest out of curry sauces I've tried, will definitely have to look out for more. Love how thick is gets too.
 
robfosters said:
I use goldfish. I’m pretty sure my local Chinese uses the same thing. The taste and texture is exactly the same.

The only difference is the Chinese can do some funny thing with their chicken that makes it really soft, smooth and hardly needs chewing.
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Chinese youtuber (or 3) I watch say its not real 100% chicken they use its 60% at crappy places 80% at better quality, he even said people prefer the messed with chicken to 100% chicken.. Its just pumped with water and some other crap
 
Mr Badger said:
Must resist making Benny Hill style "rubbery chicken" joke...
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One of the Chinese take aways near me the chicken actually squeaks when you bite into it. They use massive chunks and they certainly do not velvet it. I usually ask for double beef if I have a special curry from there. Their Singapore chow mein is amazing though.
 
I kinda miss having chicken proper Chinese style tbh. It's much more tasty, especially in curries and stuff. They don't bother with breast meat, it's too bland.

1x whole chicken
1x heavy cleaver

Chop whole chicken into chunks, bones and all, add to your dish. Spit the bones out as you eat.
 
mid_gen said:
I kinda miss having chicken proper Chinese style tbh. It's much more tasty, especially in curries and stuff. They don't bother with breast meat, it's too bland.

1x whole chicken
1x heavy cleaver

Chop whole chicken into chunks, bones and all, add to your dish. Spit the bones out as you eat.
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That has to be the least enjoyable way of eating chicken that I've come across.
 
Used to buy Maykways until it became hard to buy unless you ordered it online...since swapped to Mayflower which is just as good. Cook it straight to go over chips...else make a full curry with it..

I'll chop a small onion up along with chunks of garlic (I like chunks of garlic!)...& to speed things up I'll throw them in the microwave till virtually cooked. I'll then heat a little oil in a pan & thrown in a couple of tablespoons of Mayflower..then add water gradually until thick enough..then throw in precooked onions/garlic...& some pre sliced mushrooms finished off with whatever...in my case king prawns. Serve with rice. Mayflower..can't get any easier!
 
mid_gen said:
Nothing wrong with MSG, it has a bad rap based on old wives tales and people scared of chemical names.

Safer than covering your food in NaCl :p
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I have perfected chippy style spec fried rice since using MSG. That & perfecting the art of cooking rice....fifteen minutes simmer after water added above levelled rice to first finger knuckle line....left in fridge overnight...thrown in pan on very high heat next dsy...after pre cooking everything else first then tossing em all back in. Thank me later...sorry..think I'm having a night of boredom!
 
MSG is great and something I use myself but don’t use too much.

It destroys the taste if you treat it like salt and throw too much in. I learned the hard way :D
 
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