Newsletter

日日煮-每日最新食譜推介

TOP

Log In
x
Register
x
Wish You Like Our Recipes
OR
* Required
*Username
*Invalid Username
*Password
*password alert
*Confirm Password
*Password Not Match
By clicking the "register" button, it means that you are willing to accept our privacy policy and Terms & Conditions
Got have an account?
Become our member and
enjoy the benefits
Forget Password
x
Reset Password
Username
*Invalid Username
ENG
LOGIN / SIGN UP
DOWNLOAD APP
k
Advance Search

Most Popular Recipes

日日煮 DayDayCook WeChat
x

WeChat account : ddclife

Scan QR Code

to Get our DayDayCook latest recipes instantly !

Advance search

Search

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Recipe type

Recipe type Recipe type
Advance search
Lastest

Advance choose

Chinese Recipes Canton Recipes Simple Recipes Basic Chinese Recipes Healthy Recipes Simple Asian Recipes Everyday Classic Recipes Holiday Recipes By Ingredients Meat Lovers Pot Luck Selections Low Sugar Recipes

Hong Kong Style Curry Brisket

By DayDayCook

22137
21

Hong Kong people love curries. Our favorite by far is curry beef brisket and tendon over a plate of white rice or as a bowl of noodle soup. Tendon takes time to cook, but once you get them to the translucent, tender & soft, they offer the most incredible taste and flavor. This version is not a coconut-milk based curry. But you can add some when you serve to decorate as well as reduce the level of spice.

Technique
Taste
Difficulty
Ingredients
Direction

600g of beef brisket

400g of beef tendon

1 big radish

Some green onion & ginger

Some Chinese cooking wine

500ml of chicken broth

250ml of water

Curry paste [Hong Kong brand, see pictures - available at most asian grocery stores]

2 teaspoons of sugar

1 tablespoon of cornstarch, dissolved in some water (optional)

Coconut milk (optional)

** Get fresh beef brisket from the wet market, ask for “Harg Larm” 杭腩

Get fresh beef tendon, they are difficult to cut unless you have a super sharp knife so ask the butcher to cut for you into 4 inches long pieces **

Fresh Beef Brisket

Radish

Green Onion

Ginger

    Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month.

     

    Cut the beef brisket into 3 inch wide pieces.

    Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces.

     

    In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.

    In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.

     

    Now we prepare the soup base to cook brisket & tendon separately. We will need two pots. In one pot, use 200ml of chicken broth and 150ml of water. Add some green onion & ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.

     

    After the tendon cooks for an hour, we start the brisket. Use the 300ml of chicken broth and 100ml of water. Add some green onion & ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish. Cook for another 30 mins.

     

    Finally, we cook everything together for an additional hour with the curry paste mixed in. Add the sugar towards the end. To thicken the sauce, add cornstarch mix.

Technique
Taste
Difficulty

Ingredients

600g of beef brisket

400g of beef tendon

1 big radish

Some green onion & ginger

Some Chinese cooking wine

500ml of chicken broth

250ml of water

Curry paste [Hong Kong brand, see pictures - available at most asian grocery stores]

2 teaspoons of sugar

1 tablespoon of cornstarch, dissolved in some water (optional)

Coconut milk (optional)

** Get fresh beef brisket from the wet market, ask for “Harg Larm” 杭腩

Get fresh beef tendon, they are difficult to cut unless you have a super sharp knife so ask the butcher to cut for you into 4 inches long pieces **

Fresh Beef Brisket

Radish

Green Onion

Ginger

Direction

    Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month.

     

    Cut the beef brisket into 3 inch wide pieces.

    Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces.

     

    In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.

    In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.

     

    Now we prepare the soup base to cook brisket & tendon separately. We will need two pots. In one pot, use 200ml of chicken broth and 150ml of water. Add some green onion & ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.

     

    After the tendon cooks for an hour, we start the brisket. Use the 300ml of chicken broth and 100ml of water. Add some green onion & ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish. Cook for another 30 mins.

     

    Finally, we cook everything together for an additional hour with the curry paste mixed in. Add the sugar towards the end. To thicken the sauce, add cornstarch mix.

Featured Recipe
By DayDayCook
930
1
By DayDayCook
1046
10
By DayDayCook
495
2
By DayDayCook
1225
8
By DayDayCook
820
1
By DayDayCook
493
2
Let's rate and review!(19)
Send e-mail
  • Laiping

    488 days ago on 2013/11/25

    good

    • iokleong

      516 days ago on 2013/10/28

      yummy

      • ychau

        516 days ago on 2013/10/28

        yummy

        • Laiping

          522 days ago on 2013/10/22

          nice

          • iokleong

            528 days ago on 2013/10/16

            Good

            • candychow

              528 days ago on 2013/10/16

              good

              • keithyip

                528 days ago on 2013/10/16

                Like

                • Adachow

                  528 days ago on 2013/10/16

                  Goood

                  • peggy chow

                    528 days ago on 2013/10/16

                    Good

                    • applea

                      681 days ago on 2013/05/16

                      good

                      • law

                        685 days ago on 2013/05/12

                        good

                        • Cookie

                          908 days ago on 2012/10/01

                          Good

                          • yee

                            966 days ago on 2012/08/04

                            good

                            • ching

                              983 days ago on 2012/07/18

                              good

                              • yipbearbear

                                1041 days ago on 2012/05/21

                                sounds good.

                                • DayDayCook

                                  1047 days ago on 2012/05/15

                                  這個菜的做法簡單!!還可以用雞肉塊取代!! 一定要試!^_^

                                  • cynthia

                                    1047 days ago on 2012/05/15

                                    這個好吃啊!

                                    • Verbena

                                      1051 days ago on 2012/05/11

                                      like !

                                      • beerupapa

                                        1075 days ago on 2012/04/17

                                        IT IS ONE OF MY FAVOURITE DISH.