Binondo Style Beef Tendon Curry is a fragrant coconut curry with exceptionally tender tendon and crisp-edged potatoes.
5 hours 30 minutes · Serves 6
Ingredients for Binondo Style Beef Tendon Curry
1 kg beef tendons, cut into 2-inch pieces
2 medium potatoes, cubed
1 Chinese Soup Herb Bag or Herbal Soup Chinese Seasoning Set
3 stalks lemongrass, tied into knots
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
2 tablespoons curry powder
1 teaspoon MSG, optional
1 red capsicum, chopped
6 cloves garlic, minced
2-inch piece ginger, thinly sliced
3 shallots, thinly sliced
6 cups water, plus more as needed
400 ml coconut milk
Chopped spring onions, for garnish
Oil
How to cook Binondo Style Beef Tendon Curry
1.Sauté garlic, ginger, and shallots in oil for 1 minute; add capsicum and cook 1 minute more.
2.Add water, fish sauce, soy sauce, sugar, tendon, herb bag, lemongrass, curry powder, and optional MSG. Boil, then simmer low 4–5 hours until very soft.
3.Maintain the liquid level with water. Fry potatoes at 180°C for 6 minutes, until cooked; drain.
4.Stir potatoes and coconut milk into tender tendon; simmer 2 minutes. Garnish with spring onions and serve hot with rice.
