Curried beef and tendon with turnip from The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (page 229) by Abraham Conlon and Adrienne Lo and Hugh Amano

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Notes about this recipe

  • Eat Your Books

    Can use book's "Macau hot curry powder."

  • meggan on May 12, 2018

    Using the tendon adds a day to this recipe (12 hour brine and 2 hours more of simmering in addition to the 2 1/2 of braising and 3 hours of chilling for the other parts) and I am not sure it adds much to the flavor. I feel you could add the same kind of chewy texture by throwing in some Korean rice cakes at the end.

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