What’s Hong Kong beef curry
Hong Kong beef curry is a Cantonese tackle the basic dish, influenced by its British colonial historical past and Southeast Asian flavors. It’s much less spicy than Indian and Thai curries and sometimes contains coconut milk, giving it a creamy texture. The curry powder used is usually milder and sweeter, making a heat and fragrant taste that’s approachable for all palates.
Cooking Hong Kong beef curry is a two-step course of:
- Braise the meat with spices, aromatics and Chinese language sauces till the meat is tender and filled with taste.
- Carry the braised beef and curry along with potato and carrot, then end it up with coconut milk.
Components
You’ll need a set of elements for braising the meat and one other set for making the curry paste.
Components for braising beef
- Sauces and seasonings: Shaoxing wine, gentle soy sauce, oyster sauce, chu hou sauce, sugar and salt
- Aromatics: Scallion, ginger
- Spices: Cinnamon stick, star anise, bay leaves, cloves, and inexperienced cardamom
Chu Hou Sauce
Chu Hou sauce (柱侯酱) is a savory, barely candy Cantonese sauce constituted of soybeans, garlic, ginger, and spices. It’s thick, umami-rich, and sometimes utilized in braised beef in Cantonese delicacies. Should you don’t have this ingredient, you should utilize hoisin sauce as a substitute.
Components for the curry paste
- Aromatics: Shallot, garlic, and ginger
- Spices: Curry powder, turmeric, cumin, coriander, delicate chili powder, and black pepper
What kind of curry powder to make use of?
I like to recommend Madras curry powder for Hong Kong beef curry, as a result of it’s fairly delicate and barely candy. One other favourite is S&B curry powder, which is a Japanese model. It has a really balanced style and is appropriate for this dish.
make Hong Kong beef curry
- Blanch the meat to do away with blood and impurities, which is able to give the meat curry a clear taste.
- Saute the spices, then brown the aromatics.
- Cook dinner the meat briefly with salt to develop taste, then add the broth and all of the seasonings.
- Braise for 1.5 hours, till the meat is getting tender.
- Make the curry paste by mixing the aromatics, then cook dinner the fragrant puree and add the spices to make it right into a curry paste.
- Add the curry paste and onion to the braised beef. Cook dinner for an additional quarter-hour.
- Then add the potato and carrot and cook dinner for 20 minutes. End up by mixing within the coconut milk.
Now you could have a pot of beef that has tender meat, greens which have soaked with the scrumptious taste, and creamy curry that’s delicate, barely candy and filled with aroma.
My fragrant puree turned blue?!
You may discover that your curry fragrant puree turns blue if you’re cooking it. You don’t have to be involved and it’s completely regular. Whenever you puree the aromatics very easy, the garlic is susceptible to oxidize and it turns blue throughout cooking. It might look unusual however gained’t have an effect on the style.
serve Hong Kong beef curry
- With steamed jasmine rice – It’s the basic pairing and my favourite.
- Over macaroni or spaghetti – Similar to a Hong Kong diner.
- With crusty bread or a dinner roll – Use the mushy bread to sop up all that wonderful curry.
Different Cantonese classics
Chinese language Cooking Made Straightforward
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A wealthy and creamy Hong Kong fashion beef curry that includes tender beef braised in loads of aromatics, then cooked with do-it-yourself curry paste and coconut milk.
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Blanch the meat: Add the meat to a big pot and fill with chilly faucet water to cowl the meat by 1”. Cook dinner over medium-high warmth till delivered to a boil. Cook dinner for five minutes to take away impurities. Pressure and rinse the blanched beef with chilly water. Drain once more and put aside.
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Braise the Beef: Warmth 1 tablespoon of oil over medium-high warmth in a big pot till it shimmers. Add the cinnamon stick, star anise, bay leaves, cloves and cardamom. Cook dinner till the spices odor aromatic, 1 minute or so. Add the ginger and scallion. Cook dinner till the perimeters flip golden brown, 2 minutes or so.
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Add the blanched beef and 1 teaspoon salt. Stir fry for two to three minutes. Add the hen inventory (or water), Shaoxing wine, gentle soy sauce, Chu Hou sauce, oyster sauce, brown sugar, and the remaining 1/2 teaspoon salt. Carry to a boil, then flip to low warmth. Cowl, and braise for 1.5 hours.
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Making the Curry Paste: Whereas the meat is braising, make the curry paste individually. Mix the shallots, garlic, and ginger in a meals processor or blender till easy.
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Add the oil and the fragrant puree to a chilly pan, flip to medium warmth. Cook dinner the aromatics for about 12 to fifteen minutes, till calmly caramelized (*Footnote 2). If the puree begins to burn, deglaze with 2 tablespoons water, and proceed cooking till the water has evaporated
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Add the curry powder and floor spices with one other 2 tablespoons of water. Cook dinner till the curry powder has toasted, about 4 to five minutes. The colour must be a wealthy darkish brown.
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Add the curry paste and onion: After 1.5 hours of braising, take away the scallion, ginger and complete spices as a lot as you’ll be able to utilizing a pair of tongs (*Footnote 3). Discard the eliminated spices. Add the curry paste you simply made and the onion. Carry to a simmer over medium warmth and switch to low warmth. Cowl and cook dinner for an additional quarter-hour.
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Add the greens: Add the potatoes and carrots. Cowl the pot and cook dinner over medium warmth for 20 minutes. Verify the pot sometimes. If the broth remains to be too skinny, you’ll be able to uncover the pot to cut back the broth.
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Add the coconut milk and alter the seasoning by including extra salt if wanted. Flip off the warmth. Serve scorching over rice or noodles as a primary course.
Ingredient Substitution Information
- You should utilize a nicely marbled reduce of beef for the braising. Beef shank, brisket and brief ribs all work nicely.
- I like to make use of a Vitamix to puree the aromatics very finely, so the curry has a easy texture. On this case, the garlic may oxidize and switch blue if you’re cooking it. It appears to be like unusual however you don’t want to fret! The curry will end up tasty on the finish.
- You may take away the meat and pressure the broth, which will get you a really clear broth. However I favor to take away the aromatics utilizing a pair of tongs, which saves loads of time as compared.
- To make this dish gluten-free: use tamari to switch soy sauce, use dry sherry as an alternative of Shaoxing wine, and use hoisin sauce to switch chu hou sauce.
Serving: 1serving, Energy: 410kcal, Carbohydrates: 29.1g, Protein: 35.6g, Fats: 16.9g, Saturated Fats: 6.6g, Ldl cholesterol: 95mg, Sodium: 728mg, Potassium: 1078mg, Fiber: 4.6g, Sugar: 6.7g, Calcium: 44mg, Iron: 22mg
