[香港製造] 冠益華記 - 油咖哩 (小) KOOK YICK Curry Paste (S) 227 g #0606-227

#0606-227

Net Wt. 227 g

特色: 冠益華記油咖喱是冠益最暢銷產品之一。秘傳配方, 香港製造。成份天然, 選用純正香料, 不含防腐劑及人造色素。烹調素菜及肉類, 葷素皆宜, 風味獨特, 香辣濃郁。茹素人士皆可使用, 是香港街頭魚蛋, 咖哩魷魚的必備醬料。

This Oil Curry Paste is one of Kook Yick's best-selling products. Crafted with a secret recipe and manufactured in Hong Kong, this curry boasts a natural composition, utilizing pure spices without preservatives or artificial colors. Suitable for both vegetarian and meat dishes, its unique flavor profile is rich and spicy. Ideal for individuals following a vegetarian diet. An essential sauce for Hong Kong street food.

過敏原: 本產品含有黃豆製品

Product of Hong Kong

香港製造

參考：15分鐘DIY港式街頭小食！辣得過癮「咖喱魚蛋豬皮魷魚」！

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HK Style Curry Beef Tendon

Ingredients:

• 1.5 pound beef tendon
• 1 onion

Seasonings:

• 4 tablespoons Kook Yick Curry Paste
• 1 beef bouillon cube / 1 
• 3 teaspoons raw sugar
• 2 bay leaves

Instructions:

1. Rinse the beef tendon under running water, then cut it into large pieces.
2. Cut the onion into strips.
3. Boil the beef bouillon cube in water to make broth (use enough broth to cover the beef tendon).
4. Heat a Dutch oven or a heavy-bottomed pot, add some oil and sauté the onion until it turns slightly yellow.
5. Add the beef tendon and stir-fry briefly.
6. Add the curry paste and mix well. Then add the bay leaves and pour in the beef broth until the tendon is completely submerged (make sure all the tendons are covered, so they can braise evenly).
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
8. Turn off the heat and let it sit for 30 minutes (repeat this step 3 times, simmering for 1 hour and resting for 30 minutes each time).
9. The dish is now complete.

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