Omlette from chinese takeaways

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i wasnt even aware chinese takeaways actually done omolettes.

then again when i order a chinese i go for the barbeque ribs and the king prawn and mushroom thingy in black bean sauce all the time.
 
Omlette... at a Chinese Restaurant?

What next, do you get your kebab and chips from there and then pop by in the morning and get your Egg McChangMuffin? Yeah there's nothing like a Sunday Roast from the local Chinese. I prefer getting a good steak and kidney pie from them personally. They make a cracking pack of Walkers Crisps (Prawn Cracker/Cocktail flavour).
 
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it's the hobs those takeaways use, compared to lousy home electric/gas hob. the sheer heat it gives seals all the flavour instantly and gives a nice BBQ sort flavour to food.

Usually if u want to stir-fry a lot of veg/ingrediant using the home hob it'll become soggy
 
Pookie Bear said:
I've found the secret ingredient to just about any chinese dish that I cook is fish sauce, surprisingly.
Click to expand...

fish sauce is more of a thai/malay, eastern-asia sort of thing. authentic chinese food don't really use it.
oh and in term of usage, it's kind of MSG, which is a flavour enhancer.
 
trentlad said:
Omlette... at a Chinese Restaurant?

What next, do you get your kebab and chips from there and then pop by in the morning and get your Egg McChangMuffin? Yeah there's nothing like a Sunday Roast from the local Chinese. I prefer getting a good steak and kidney pie from them personally. They make a cracking pack of Walkers Crisps (Prawn Cracker/Cocktail flavour).
Click to expand...

By omlette people mean Fu yung, which is chinese.
 
bum said:
it's the hobs those takeaways use, compared to lousy home electric/gas hob. the sheer heat it gives seals all the flavour instantly and gives a nice BBQ sort flavour to food.

Usually if u want to stir-fry a lot of veg/ingrediant using the home hob it'll become soggy
Click to expand...

Those comercial deep fat fryers are not much difference to your home fat fryers. The difference is just the size and able to cook a bit faster. For the chips, if its frozen chips try half cooking them, let them rest and then cook them again when the oil is back at top heat.

Half cooking them in the difference we do.
 
bum said:
fish sauce is more of a thai/malay, eastern-asia sort of thing. authentic chinese food don't really use it.
Click to expand...
Agreed but I spent ages trying to make my own chow mein and it wasn't until I added a tiny splash of fish sauce (out of desperation!), that it came out how it does from my local takeaway. Perhaps they're just odd, but it worked for me :D
 
Sorry to change the thread but does anybody know the proper recipe for the curry sauce you get at a chinese, i.e. the stuff you get in a plain beef or chicken curry?

I've scoured the earth for the correct mix of spices but whatever I try it is never the same:(
 
I love a nice most beef dishes from our local takeaway but I would never have thought to try an omelette. I have always found them quick and easy to make and, as we always have eggs in the fridge, it's a good fallback for tea.

I love a nice ham, cheese and mushroom omelette :)
 
just ask the chef?

I know exactly what you mean though. I was wondering the same, so I asked the chef (my old schoolmates dad) and although I was very drunk at the time, asking him how they were so nice, I recall him telling me he used liquid egg, or egg / yolk powder as an ingredient, in a very hot 'used' wok. He said I'd be able to find it in china-town in one of the chinese supermarkets.

I'll ask my mate if he can remember if it was liquid or powdered egg, but I'm sure it was powdered.

[edit]
He also showed me the tub the mixture was in. there was a lot of it pre-mixed, in a large tub which he dished out. I doubt they get many orders for omlette, so I can only assume it;s the same ass the mix for egg foo young etc.
 
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