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Messages - loveasiancooking

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Tandoori and Tikka / Re: chcicken chaat - scottish sunday mail recipe
« on: October 30, 2015, 03:35 PM »
This is indeed the way they cook chicken chaat in Scotland. Not quite the same taste as tandoori. Slightly different and it comes with a sauce. Nice.

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Starters and Side Dishes Chat / Re: Glasgow CHICKEN PAKORA
« on: September 01, 2015, 12:54 PM »

Your recipes are brilliant. Thanks for posting them. Trying one at a time and everyone's a winner. :) 

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Just Joined? Introduce Yourself / Re: Hi fellows
« on: August 22, 2015, 07:09 PM »
Quote from: Stephen Lindsay on August 22, 2015, 07:50 AM
Hi there

There's a Glasgow base and set of recipes posted on here by BigBoaby - they should do the trick. The search function will lead you too them.

Cheers. I've tried one of His dishes and it was lovely, really enjoyed it.

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Talk About Anything Other Than Curry / Re: On the importance of pre-heating the wok
« on: August 20, 2015, 12:13 PM »
Hi Gents, I'm a newbie to your forum regarding Indian food I'm trying to home teach myself my favourite dishes.

My Wife was a chef in Chinese restaurants in Scotland a while back and I hope to add a little input to anything other than Indian food.
I asked Her about the hot Wok and she says Chinese always heat the wok up and add the oil once the Wok is smoking. I can't go into the
science of it but a Chinese cooking range has a tap with running water to cool it down during high burn cooking. The Woks are cleaned with the tap water
and a stiff brush on the cooking range. Sometimes there can be water left in the wok and they heat the wok up to remove any liquid so once the oil is added there is no oil water mix and sparking fat coming out at the cook.

Sorry I don't know the science behind it but the oil is always introduced to a smoking hot dry wok.

Cheers...Robert.     

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Just Joined? Introduce Yourself / Hi fellows
« on: August 20, 2015, 11:57 AM »
Hi Guys,

I've just joined your wonderful site. I love Indian food and miss my UK style Indian I've decided to try and learn how to cook it myself.

I'm an ex-pat living in Thailand with my Wife and Family we moved here a while ago and the Indian food just isn't the same. Originally from Scotland so the Glasgow style Indian food is what I'm used to.

I'm looking forward to having a go at some of the recipes and cooking techniques on here. As a side note my Wife was a chef in Glasgow Chinese restaurants a while back I understand this is a B.I.R. cookery site but if anybody wants Chinese recipes etc please email me. I'm more than happy to share what happens in a Chinese kitchen as there isn't much out there about it.

Anyhow I'll get reading my new forum and see if I can find advice on my absolute favourites being tandoori chicken and chicken chaat.

Cheers... Robert.

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