Hong Kong-style Curry, with Beef Brisket (咖喱牛腩饭)
What IS Hong Kong Curry? Well, at it's base, it's got a lot in common with a British curry, but (1) adds a number of Chinese spices to the mix and (2) adds a couple southeast Asian ingredients in the mix. It's a pretty representative dish of Hong Kong Chachaanteng - food that's at the intersection of Western, Cantonese, and (to a lesser extent) Southeast Asian flavors.
This beef version is probably the second most famous curry after fishballs, of course. It's usually translated as 'brisket', but the cut that's more popularly used is actually *plate*. Brisket's tasty though too, so either way is fine.
Written recipe'll be up at the normal time, ~8AM EST.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
This beef version is probably the second most famous curry after fishballs, of course. It's usually translated as 'brisket', but the cut that's more popularly used is actually *plate*. Brisket's tasty though too, so either way is fine.
Written recipe'll be up at the normal time, ~8AM EST.
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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