My aunt asked me to make her some stewed beef and tendon to take home after the Winter Solstice dinner. I made a pot but still have some extra material so I made a curry out of it. It is my usual Chinese recipe: Koon Yick curry paste, madras curry powder, onion, garlic, ginger, salt and water. Almost an hour in the pressure cooker and voilà. Why people outside of East Asia do not eat tendon is beyond me. Maybe I will add tendon to the tripes next time I make tripes Florentine.
Wednesday, December 27, 2006
Curry Beef and Tendon
My aunt asked me to make her some stewed beef and tendon to take home after the Winter Solstice dinner. I made a pot but still have some extra material so I made a curry out of it. It is my usual Chinese recipe: Koon Yick curry paste, madras curry powder, onion, garlic, ginger, salt and water. Almost an hour in the pressure cooker and voilà. Why people outside of East Asia do not eat tendon is beyond me. Maybe I will add tendon to the tripes next time I make tripes Florentine.
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